Good morning! Today we have for you:
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A reader-favorite plum torte
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A perfectly punchy noodle salad
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And, a sheet-pan chicken that sums up everything good about summer
Not only is it Labor Day today, it’s also Sept. 1, or as I think of it, the start of plum torte season. My family’s been making Marian Burros’s recipe for the Jewish holidays every year since I can remember — first my mother, then I took up the mantle. There’s something about this simple rustic cake that captures the turn from summer to fall: tender plums nestled in buttery cake, their juices running purple and sweet as they bake.
The Times published this recipe every September from 1983 until 1989, when editors decided readers had finally had enough. Oh, but they were wrong! Protests immediately flooded the mailroom, including this chiding poke from Tarrytown: “The appearance of the recipe, like the torte itself, is bittersweet. Summer is leaving, fall is coming. That’s what your annual recipe is all about. Don’t be grumpy about it.” Now, of course, the recipe is available at New York Times Cooking, which makes this treasure ungrumpily accessible as summer gives way to fall, year after year.
Featured Recipe
Original Plum Torte
More food for thought
Summer rice noodle salad: Inspired by Vietnamese summer rolls, Kayla Hoang packs rice vermicelli with the bold, bright flavors of tender lettuce, fresh herbs and plump shrimp in a dressing that’s part peanut sauce, part nước chấm. It’s nutty, punchy and deeply savory thanks to fish sauce and hoisin, with a satisfying crunch from carrots and bean sprouts. Pro tip: Let the Thai chile sit in lime juice first to temper its intense bite.
Crunchy kale salad with plums and dates: Since plums are hitting their peak right now, let Genevieve Ko help you put them to excellent use in this sturdy salad that actually improves with time. The key is massaging those finely sliced kale leaves until they’re properly droopy — nobody wants a jaw workout while they eat. Roasted sunflower seeds add savory crunch against sweet dates and juicy plum wedges, all bound in lemony dressing that holds beautifully for picnics and lasts for up to three days in the fridge.
Chile egg salad sandwiches with yogurt: Zaynab Issa reimagines Turkish çilbir — that glorious breakfast of poached eggs, garlicky yogurt and chile-infused butter — into sandwich form. A tangy yogurt dressing coats jammy boiled eggs, creating richness without mayo, and the combination is nothing short of dreamy.
Balsamic roasted chicken with peaches: Dan Pelosi’s sheet-pan dinner makes the most of fleeting late summer, glossing boneless chicken thighs, shallots, peaches and cherry tomatoes in balsamic marinade and roasted until it all turns crispy, sweet and gloriously juicy. The magic happens when extra marinade is simmered with the pan juices, creating a thick, tangy sauce just begging to be sopped up with crusty bread.
BLT tacos: Without bread muffling their glorious crunch, crispy bacon and juicy summer tomatoes are loud and proud in these delectable tacos. Hot sauce-spiked mayo adds heat, avocado brings creaminess, and a jalapeño-lime salsa makes them bright and juicy. Perfect for brunch, lunch or those nights when you want something fast and lively.
That’s all for now. For technical help, reach out to [email protected], and I’m at [email protected] if you want to say hi.
I’ll see you on Wednesday.
Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.
The post The Recipe Readers Had to Have Year After Year appeared first on New York Times.
