This is my favorite time of year to cook, hands down, which makes it the hardest time of year to pick recipes for this newsletter. Corn, tomatoes, zucchini, peaches, eggplant, watermelon, grillables, beachables, dusky dinners on the deck, in the yard, on the roof — there is too much to consider here. Winter in much of the country is so bleak, culinarily, that you can struggle to think of what to cook besides stew. Summer is the salty-sweet-juicy obverse, sun-stained and almost too good.
But I did it. I chose five superb summer recipes, and I hope at least one calls out to you. Tell me what you think and what you’re cooking at [email protected]. I love to hear from you.
I’m also making:
Chile crisp fried rice with tofu and edamame; grilled chicken with yogurt marinade; pesto sauce.
1. Salpicón de Pescado (Spicy Citrus-Marinated Fish)
I’m dreaming of fish tacos for dinner. In this rendition of salpicón de pescado, Rick Martínez uses habaneros and a mixture of orange and lime juices to flavor speedily roasted cod, snapper or salmon. Toss the flaked fish with a simple pico de gallo and serve heaped on tostadas or nestled into tortillas, a hand-held meal for the sunniest, laziest time of year.
The post Salpicón de Pescado, Chicken-Zucchini Meatballs and No-Chop White Bean Salad appeared first on New York Times.
