Good morning! Today we have for you:
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A very pretty and very peachy cake
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Sam Sifton’s five-star three-cup chicken
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And, a vegetable relish that turns the odds and ends of your crisper drawer into a richly spiced dish
Any summer fruit dessert is a great dessert, in that it includes summer fruit. But I have a particular fondness for those that go all in on the fruit part. I don’t want the dessert that stands only ankles deep in those sweet flavors, I want the one that’s doing a Will Ferrell cannonball into summer fruitiness. That’s the dessert that knows that berries and melons and stone fruits are around all too briefly, so we gotta plunge in while we can.
Yossy Arefi must agree with me, because her peach ricotta cake really emphasizes the peach part. There are those golden wedges adorning the top, of course, but also juicy chopped peach pieces throughout the batter. A good dose of ricotta and lemon zest keeps things from veering too sweet but lets that summer peach flavor shine.
It’s a simple, easy bake, and our readers are already in love: “This is a marvelous recipe that I made two times this week to the delight of every person who had this for dessert,” Roberta writes. “Follow the directions and don’t change a thing!”
Featured Recipe
Peach Ricotta Cake
Today’s specials
Three-cup chicken: “Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses,” Sam Sifton writes in the intro to his recipe. Though I do think if you ask 30 New York Times Cooking readers about it, they’ll probably all have nice things to say, as his recipe has five stars and over 9,000 reviews.
Mustardy sheet-pan salmon with greens: I don’t think there can be too many dinner recipes that have both the protein and vegetable elements built in, so here’s a beautiful new sheet-pan situation from Sohla El-Waylly.
Chakalaka (South African vegetable relish): Sometimes I wonder if Yewande Komolafe can read my mind (or, at least, can read my fridge). How else did she know I needed a flavorful and forgiving way to use up two rapidly softening bell peppers, a couple of tomatoes, a random red onion and some carrots I forgot I had? This versatile South African staple, bright with chiles, ginger and garam masala, can be served any number of ways: Yewande suggests on toast with eggs or with hummus and pita or piled onto grilled brats. I might tuck some into my quesadillas.
And before you go
Speaking of summer fruit — I haven’t yet made my annual blueberry crumb cake, a wonderful anytime treat brought to us by Dorie Greenspan and Emily Weinstein. This is the weekend to fix that! Click here or on the image below to see how this simple treat comes together:
Thanks for reading!
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