Good morning! Today we have for you:
Panzanella, pretty please
Hello! Mia here, filling in for Melissa, who I promise you is returning shortly. Trust me, I know — her insight, expertise and sparkly personality are truly singular. Which is why today I’m packing this newsletter with lots of her recipes, starting with this perfect panzanella. I say perfect because, while it might not be the most traditional version of the Tuscan bread salad out there, it incorporates everything I crave in the summer. Juicy tomatoes, of course, but also cucumbers for crunch and mozzarella for cool creaminess. Sliced red onion adds bite; capers contribute little pops of briny zing. “For a make-ahead summer party,” Melissa writes, “serve alongside crunchy fried chicken and round out the meal with a luscious coconut cake accented with peaches.” Absolutely dreamy. (A note: We know that the recent cases of food-borne illness around the United States may be on your mind. Our colleagues on Well have expert tips for avoiding infection.) Featured Recipe PanzanellaMore Melissa!Cold peanut ginger noodles: Everyone needs a go-to cold noodle dish for their summer, and lots of readers have chosen this one, making it one of our most popular new recipes of 2026 so far. A sample comment: “This is really really REALLY good.” Garlicky chicken with lemon-anchovy sauce: Garlic, lemon, anchovies. Melissa, Melissa, Melissa. A five-star supper with 13,000 reviews and counting. Vietnamese coffee swirl brownies: These were Melissa’s contribution to Cookie Week 2025, and they should very much be your contribution to any gatherings you have coming up this weekend. They freeze very well, and honestly I would probably eat mine as cold as possible to mimic that iced-coffee hit of creamy, just-bitter-enough sweetness. 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.
And before you goI know I already gave you a dessert option — those brownies — but perhaps the idea of turning on the oven is a nonstarter. Here, then, are Melissa’s no-bake lemon custards with strawberries. That gentle custard comes together with just heavy cream, sugar, lemon and salt, and the strawberries get a little sprinkling of black pepper to add just the slightest spicy note. Simple sophistication at its best.
Thanks for reading!
|
