Good morning! Today we have for you:
No meals like the presentLast week, friends in Brooklyn invited us over for dinner with a plan to recreate a salad they’d eaten in Paris: a mix of shredded rotisserie chicken, capers, olives and herbs tossed in a simple lemon dressing. I contributed crostini topped with mozzarella, tomatoes, corn and a minced hot pepper I grew on my deck. We finished with a cherry tart from a local bakery. It was the kind of meal summers are made for: convivial, unfussy and perfect for repeating. Lidey Heuck’s five-star shawarma-spiced grilled chicken with tahini yogurt has similar, easy-August-entertaining vibes. The spiced yogurt marinade keeps the chicken juicy as it chars on the grill, and gives the meat a deep, rich flavor all the way through. The recipe is adaptable, too — you can use boneless chicken breasts, thighs or a combination. The next day, wrap the leftovers in flatbread with tomatoes and cucumbers for sandwiches, or shred your chicken into a salad. There are just over six weeks of summer left; Lidey’s recipe will help make the most of them. Featured Recipe Shawarma-Spiced Grilled Chicken With Tahini YogurtMore (summery) food for thoughtGrilled harissa shrimp: Another easy recipe for your grill. Here, Yossy Arefi brushes succulent pink shrimp and sweet cherry tomatoes with a punchy mix of harissa and honey, then grills it all until it singes at the edges. I love plopping this on top of arugula for an easy yet hearty main course salad. Tapenade pasta salad: In her new recipe, Clare de Boer takes all the elements of her favorite tapenade (kalamata olives, garlic, fennel seed, lemon zest) and blitzes them into a pungent dressing for pasta salad. The addition of green beans lightens everything while shaved ricotta salata adds creaminess and tang. Olive oil and chile fried eggs: Fried eggs make the speediest weeknight dinners, and Andy Baraghani’s technique is pure genius. He fries the eggs in olive oil until the whites get lacy-crisp, then sizzles sliced garlic, smoked paprika and chile in the same pan of oil until it’s scarlet-hued and complexly flavored. Serve this with pita or over rice to catch every spicy, yolky drop. Tomato and bulgur salad with herbs: Heavier on the vegetables than on the grains, Noor Murad’s take on tomato salad is satisfying yet light. Her smart move is to let the bulgur soften in the juice of a grated tomato instead of the usual water, which intensifies that tomato flavor, while a drizzle of tangy pomegranate molasses adds sweet-tart notes. Broiled peaches with feta and pistachios: Like a cheese course crossed with a fruit-filled dessert, David Tanis’s elegant recipe is just the thing to serve at the end of a simple summer meal. That’s all for now. If you’re waylaid by a technical snag, email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Sunday. 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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