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May 16, 2026 
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Good morning! Today we have for you:
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| Yewande Komolafe’s coconut-dill salmon with green beans and corn. Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist: Megan Hedgpeth. |
Start your summer engines
As we round the corner into summer and our calendars fill with barbecues and cookouts and picnics and parties, you might be looking for crowd-pleasing recipes you can trust to impress and delight. (It’s not a competition, of course, but, you know.)
So I’ll let some of our readers tell you about Yewande Komolafe’s coconut-dill salmon with green beans and corn:
“Just follow the instructions and you will end up in culinary heaven.” |
“Simple, quick, delicious, nutritious. Presentation is messy, but the good kind of messy: a glorious riot of summertime colors. What more could you want?” |
“I do not have a grill and made do with 450 degree oven. This was amazing. I want to buy a grill now just to see the difference. This will become a staple.” |
Featured Recipe
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Not so into salmon? We have more summer dining ideas for you in our new collection of 24 Fresh Recipes to Seize the Season. I’ve pulled out some of my favorites below; I need esquites, stat.
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One giant serving of each, please |
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New and noteworthy
Scallion and chicken rice for two: Generally speaking, I am very pro-leftovers, but there are times when I don’t want them (before leaving for a trip, say, or when my small fridge and freezer are so full that I need to focus on getting things out, not putting things in). This Nargisse Benkabbou recipe turns six ingredients — chicken, onion, garlic, scallions, rice and chicken broth, plus oil, salt and pepper — into a gentle and comforting dinner for two, but do use our scaling feature to increase the yield if you need to feed more people (or if you would like leftovers).
Hariyali paneer (green masala paneer): “That bunch of cilantro or mint threatening to wilt in the fridge is ideal for this vegetal, herby, luxurious paneer dinner” — that’s how Zainab Shah introduces her new recipe, and that, my friends, is a hook. The other big draw here is paneer; if you haven’t yet tried that firm, squeaky, mild and milky cheese, you are in for a treat.
Asparagus and sausage pasta: The other day I waved hi to my neighbor, who was lying outside in the sun on a chaise longue, wrapped in a blanket because it was still a bit chilly. This Ali Slagle recipe is the equivalent of that setup — fresh and sunny with asparagus, peas and basil; cozy with pasta and sausage.
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And before you go
As someone who doesn’t live in the Big Apple (anymore), I always feel pangs of jealousy for those who do whenever our list of the 100 Best Restaurants in New York City comes out. But! My colleagues have graciously put together a collection of recipes from restaurants on the 2026 list, many of which have already — and unsurprisingly, given their sources — earned raves from readers. These Golden Diner pancakes are calling to me, partly because of their maple-honey-syrup-soaked plumpness, but mostly because I’m way too disheveled in the morning to ever go out in public for pancakes.
Thanks for reading!
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