Good morning! Today we have for you:
Dog daysI used to think the ultimate way to cook a hot dog was to deep-fry it, lending it that unique trifecta of glistening skin, crispy ends and a juicy middle that gushes gently when you bite it. Not that I would ever make them that way at home. Deep-frying is messy and involved, and it’s arguably easier to hop on a PATH train to Jersey for a proper ripper. How am I supposed to top that? I recently found the answer to that question in Tanya Sichynsky’s recipe for hot dogs with pico de gallo (as adapted by Genevieve Ko). You know Tanya from The Veggie, her fabulously vegetable-centric newsletter. She may not write about meat very often, but when she does, she really means it — and these dogs are proof. Her trick is to butterfly the hot dogs before grilling, giving them an extra layer of char to contrast with the juicy-hot bite of the pico de gallo. They’re the perfect crowd-pleaser for your next cookout, Independence Day or otherwise — or really any day you want the ultimate hot dog without leaving home. Featured Recipe Hot Dogs With Pico de GalloMore food for the Fourth (and fifth and sixth)Charred scallion dip with lemon and herbs: Do you need an excellent dip for a shindig this weekend? Alexa Weibel’s creamy, tangy recipe is like a cross between ranch dressing and sour cream and onion dip, but better than both. Made with grilled scallions for a smoky depth and chives for kick, it’s just as good on sandwiches or a bagel (maybe under some sliced tomatoes) as it is paired with chips and cut-up vegetables. Roy Choi’s carne asada: With a mash-up of a marinade that includes ancho chili powder, orange juice, mirin and beer, this is not your usual carne asada recipe. Sam Sifton, who adapted the recipe, once wrote that “Choi cooks poems, and they taste of Los Angeles.” Why not give this five-star recipe a go and see for yourself? Tomato and burrata salad with chile crisp: This bright and simple salad from Hetty Lui McKinnon embodies the less-is-more philosophy of cooking. It’s just a summery combination of ripe tomatoes and milky burrata, topped with chile crisp for bursts of spicy intensity, and a handful of cilantro and scallions for a fresh, green bite. Charred broccoli and salmon noodle salad: Speedy and colorful, this vibrant noodle dish from Yasmin Fahr works equally well served warm, cold or at room temperature, making it just as good for a weeknight dinner as it is to whip up in advance of a party. The bouncy soba noodles, buttery fish and miso-peanut butter dressing make for a hearty dish with a range of flavors and textures. Sesame and pistachio butter cookies: Samantha Seneviratne uses a combination of egg yolks (instead of whole eggs) and tahini in the dough of these nutty cookies to give them an especially delicate texture. Then she dips them in melted chocolate and sesame seeds for an elegant garnish with a gentle crunch. That’s all for now. If you need any technical assistance, the helpful people at cookingcare@nytimes.com are there for you. And you can find me at hellomelissa@nytimes.com. Happy Fourth! 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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