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Sunny With a Chance of Meatballs

July 28, 2025
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Sunny With a Chance of Meatballs
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Duck with orange, pork with apples, turkey with cranberry sauce. Meat and fruit is a classic and enduring pairing; the richness of the meat is perfectly balanced by the fruit’s acidic sweetness. It’s a particularly good strategy for summer, when ripe fruit is abundant and affordable, and even overripe, slightly banged-up produce can live its best life in the saucepan.

Several summers ago, some slightly mushy stone fruit on my counter inspired me to create skillet meatballs with peaches, lime and basil, and it turned out to be a match made in heaven. The ripe peaches, simmered with porky pan drippings and sharpened with citrus and ginger, collapse into a thick sauce to coat the cumin-scented meatballs. Spoon it over rice or a big bowl of baby spinach to make a bright and savory meal in under 30 minutes.


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Skillet Meatballs With Peaches, Lime and Basil

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More food for thought

Slow-cooker picadillo: Throwing a harmonious blend of ingredients into your slow cooker and letting it simmer all day is a smart way to avoid overheating the house in hot weather. Sarah DiGregorio, a slow-cooker whiz, does exactly that, using the traditional ingredients of a Cuban picadillo. The combination of ground beef, olives, raisins and spices gently bubbles away until it becomes complex and stewlike — perfect alongside rice and beans, or scooped up with a pillowy heap of tortillas.

Salmon with cucumber, radicchio and dill: Genevieve Ko’s delicious maneuver in this crunchy, colorful dish is to steam salmon fillets on top of a pot of farro. Not only does this save you from washing another pot, but the flavors of toasty grain and onion beautifully infuse the fish as it cooks. When the warm farro is tossed with cool vegetables and a lemony dressing, it makes a tangy dish with contrasting textures and temperatures.

Spicy vinegar chicken over artichokes: The key to Andy Baraghani’s new one-pot recipe is canned cooked artichoke hearts, which readily absorb all the chicken juices as the bird roasts. Tearing the Castelvetrano olives instead of slicing them adds a rustic bite, and a splash of wine vinegar adds tartness and verve.

One-pot zucchini-basil pasta: Alexa Weibel coaxes so much flavor out of just a handful of ingredients in this meatless summer crowd-pleaser. By cooking the pasta and zucchini in just enough vegetable stock to evaporate and condense and then stirring in creamy mascarpone, she eliminates the need for a separate sauce. Garnished with a gremolata made from chopped salted almonds, parsley and basil, it’s a fresh and crunchy contender for the zucchini season crown.

No-bake cookies: This is the recipe to turn to when you’re craving a chewy, chocolaty treat but can’t bear the thought of turning on the oven. Filled with peanut butter, cocoa and oatmeal, Margaux Laskey’s cookies will be on the table in minutes, ready and waiting for a cold glass of milk.

You will need to subscribe to get these recipes and all the thousands of others available at New York Times cooking. If you run into a technical glitch, reach out to [email protected] for help. And I’m at [email protected] if you want to say hi.

That’s all for now. I’ll be going on vacation, but I’ll see you when I’m back.

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 Sunny With a Chance of Meatballs appeared first on New York Times.

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