Good morning! Today we have for you:
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The dumpling tomato salad that’s now a New York Times Cooking classic
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A quick Thai curry for your green bean haul
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Plus, what happens when lemon bars meet poppy seed cake
It’s me again, filling in for Melissa.
So: Here’s why we love our recipe developers.
At some point this month, it is likely that I will get tired of plain tomato-basil salad. But when this finally happens, I do not have the imagination to think: You know what would make this better? Potstickers. Thank goodness for creative minds like Hetty Lui McKinnon and her dumpling tomato salad with chile crisp vinaigrette, a summer dinner that is full of exciting contrasts like salty and sweet, cold and hot, fleshy and crisp.
You can do all of the prep in advance, and you need to turn on the stove for only a few minutes just before dinner.
Featured Recipe
Dumpling Tomato Salad With Chile Crisp Vinaigrette
Today’s specials
Pad prik king (red curry chicken and green beans): This dry curry from Alexa Weibel comes together almost instantly in the wok, and the heat of red curry paste (our readers like Maesri and Mae Ploy brands best) works to combat the heat outside.
Lemony shrimp and bean stew: An all-star last-minute dinner at my house. Sue Li’s dish is equally good hot or barely warm.
Chickpea spinach salad with curry yogurt dressing: This new recipe from Yasmin Fahr functions as a meal, a side or a snack; needs no cooking at all; and ripens beautifully in the fridge.
Basil-butter pasta: Here is a fragrant, basil-packed sauce from Ali Slagle that’s even easier than pesto. Good butter carries basil’s perfume and gives the dish a more rounded, lush taste.
Lemon poppy seed bars: And if you bake one thing this week, make it Melissa Clark’s tender new treats that, as she says, “split the difference between lemon bars and lemon poppy seed cake.” The community is already in love.
Thanks for reading!
Julia Moskin is a Times reporter who covers everything related to restaurants, chefs, food and cooking.
The post Here’s Dumpling Tomato Salad With Chile Crisp Vinaigrette appeared first on New York Times.
