Good morning! Today we have for you:
Lots of crunch, little cookingWe installed the air-conditioners and stowed away the sweaters, just in time for temperatures to hit the 90s this week in New York. No-cook recipe season has made its sizzling debut. Most of my favorite no-cook dishes are geared toward later in the summer, when tomatoes, peaches and watermelon are reaching their juiciest peak. But since that’s still weeks away, Ali Slagle’s terrific new chicken salad slaw with peanuts and nori is just the thing to tide us over. Built on a rotisserie chicken plus cabbage or coleslaw mix, it’s tossed with a peanut butter-ginger dressing brightened with rice vinegar. Then, in a truly genius move, Ali adds torn nori snacks and roasted peanuts at the end for a salty, umami crunch. Bookmark the recipe; this is the kind of thing you’ll want to make all summer long. Featured Recipe Chicken Salad Slaw With Peanuts and NoriMore food for thoughtPoached chicken breasts: White meat chicken fans can use Yewande Komolafe’s versatile recipe to make Ali’s slaw, or any number of chicken-y recipes like enchiladas or a classic chicken salad. Or serve the poached meat on its own with a simple salad to let its pristinely mild flavor and tenderness shine. Roasted dill salmon: Fancy enough for company but easy enough for a weeknight, Naz Deravian’s fragrant salmon is marinated in a pantry-friendly mix of maple syrup, dill (fresh or dried), turmeric and garlic. It all seasons the fish as it cooks, melting into a sweet and herby glaze to coat the delicate pink fish. Roasted vegetable burritos: Mushrooms and sweet potatoes make up the base of Kay Chun’s meatless burritos, which are spiked with roasted poblanos for a dash of smoky spice. Then everything is rolled up in flour tortillas along with avocado, Monterey Jack and fresh pico de gallo for richness and tang. Baked eggs with greens and beans: Runny eggs, savory beans and colorful greens are cooked together in one skillet in Colu Henry’s 30-minute meal. You can add a little sweet or spicy Italian sausage to make this heartier, but it doesn’t need it. The tomatoes, garlic and herbs in the sauce give this enough oomph without the added meat. Rice Krispies treats with chocolate and pretzels: These gooey, chewy childhood favorites from Genevieve Ko are perfect for sliding into lunchboxes — especially now at the end of the semester when everyone could use a chocolate-studded treat. And they’re not just for kids; with a sprinkle of flaky salt on top, they’ll be devoured just as quickly by fully grown adults. That’s all for now, except to mention that if you’re having any technical worries, you can email the ever-patient 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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