Good morning! Today we have for you:
Good grain bowlI was very lucky, weatherwise, with my vacation, narrowly missing the worst of the heat that has been plaguing Europe this summer. But I found that heat in New York, stepping off the plane and into what felt like a mouth — 97 degrees with over 50 percent humidity. Welcome home! Even this kind of weather won’t keep me out of the kitchen. I’ve been cooking since I got back, whipping up the kinds of simple, healthful meals that can be hard to get in restaurants. Ali Slagle’s roasted mushroom and halloumi grain bowl is a perfect example. Ali roasts the mushrooms on the same pan as the halloumi, until both turn golden brown and a little crisp at the edges. Then she layers them with olive-studded yogurt, cooked grains and whatever vegetables she has on hand. It’s a flexible, meatless and satisfying meal. Featured Recipe Roasted Mushroom and Halloumi Grain BowlMore food for thoughtLemon garlic grilled chicken breasts: Leave it to the brilliant Genevieve Ko to crack the code for grilling the juiciest chicken breasts. She flattens them so they cook quickly, and briefly marinates them to ensure tenderness. Brown-butter salmon with scallions and lemon: Another speedy yet so very flavorful dinner from Ali. Her trick here is to infuse the brown butter with lemon zest, which gives the fish so much depth. Serve it with corn on the cob drizzled with some of the buttery sauce. Dumpling and smashed cucumber salad with peanut sauce: Chile crisp is one of the most beloved condiments in my collection, and I adore it for its bold punch and delightful crunch. Hetty Lui McKinnon uses it in this satisfying salad to add texture and spice to the velvety peanut dressing. Cold tomato and kimchi soba noodle soup: Kimchi gives a kick to this gazpacho-like mix of tomatoes, cucumbers and olive oil in this hot-weather banger from Hetty. To make it extra cold, add some ice cubes directly to the bowl. Limber de coco: Based on a classic recipe from Puerto Rico, these coconut-cinnamon ices from Millie Peartree are fun to eat, simple to make and refreshing to serve at the end of a hot summer meal. That’s all for now. If you need help with a technical issue, email cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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.
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