Good morning! Today we have for you:
Have you made this cake yet?
The best thing to do with strawberries, as is the case with most summer produce, is to eat them directly from their basket. A shiny, juicy, red-all-the-way-through strawberry is such a treat, and it needs no accompaniment. The second best thing to do is to make Jerrelle Guy’s strawberry spoon cake, currently the most popular strawberry dessert on New York Times Cooking. It’s easy to see why. The simple recipe calls for just butter, strawberries, brown sugar, milk, salt, flour and baking powder. You don’t need any fancy baking equipment; a fork, a bowl and an 8-inch round or square baking dish will get the job done. The result is a gooey-centered (hence the “spoon”), golden cake that cradles those ruby berries and their juices. The top comment on this recipe? “I ate this whole thing by myself. All of it.” That’s from Sara James, a reader, and I fear (happily anticipate) I might have the same result. Featured Recipe Strawberry Spoon CakeWeekend eats (and a drink)Scallion-miso mac and cheese: Mac and cheese knows no season, and after a long Saturday bopping around town running errands, I’m especially craving a bowl of Kay Chun’s comforting pasta, brightened with miso, mustard and summer’s especially pert scallions. She suggests serving this rich dish with a bitter green salad; will do. Bánh mì: “Bánh mì are, frankly, perfect sandwiches.” That’s how Bryan Washington begins the headnote to his recipe, and I’m inclined to agree; they hit every flavor and textural note I can think of. Building your own bánh mì fillings from scratch is certainly a project, but a very worthy one, as it yields delicious sandwiches for Sunday picnics and Monday lunches. Tequila-watermelon punch: Don’t make this sweet-spicy refresher from Rosie Schaap just for its mesmerizing, flushed-pink color that would be a best seller as a nail polish. (But if you did, I wouldn’t blame you.) Its juicy flavor brightened with lime juice is the real draw here. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goAn excerpt from Tejal Rao’s recent and thoroughly delightful Critic’s Notebook, in which she considers the disappearing Las Vegas buffets:
Thanks for reading!
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