Good morning! Today we have for you:
Summer comfortsIt was my husband’s birthday this month, so I baked him a cake. He requested a coconut cake with a fluffy crumb and buttercream frosting, and Lisa Donovan’s old-fashioned Southern-style confection was just the thing. I pretty much followed the recipe, with one major tweak: I sprinkled the cake layers with a little dark rum before swirling on the buttercream. Even without the extra rum, it’s a guaranteed win for anyone in need of a shaggy showstopper of a cake. The mom in me says, “Before cake, you should eat a nice, healthful dinner, preferably heavy on the vegetables.” May I suggest Hetty Lui McKinnon’s stir-fried lettuce with crispy garlic and fried eggs? In Chinese culture, stir-fried lettuce is a symbol of good luck. And the combination of soft, soy-sauced lettuce, crispy garlic and runny fried eggs dripping into the rice makes for a comforting, speedy meal. Featured Recipe Stir-Fried Lettuce With Crispy Garlic and Fried EggsMore food for thoughtSwordfish with tomatoes: I eat tomatoes almost every day during this glorious time of year. Brett Anderson’s easy recipe shows off their savory side as they share the pan with plenty of garlic, olives, anchovies and wine. Searing the swordfish only briefly before finishing it with the tomatoes ensures that the fish stays juicy. Serve it with pasta or rice to sop up the tangy sauce. Skillet chicken with schmaltzy tomatoes: Or if you’re in the mood to pair those gorgeous tomatoes with chicken, try this deeply flavored recipe. To make it, I sear chicken pieces until the skin crisps and renders its fat, then add cherry tomatoes to the pan, letting them simmer until juicy. A little salad of sliced red onion and fresh herbs adds color, crunch and freshness right at the end. Pasta with green bean ragù: Green beans are also in peak season right now. Take advantage by making Eric Kim’s delightful pasta, which also features brawny Italian sausages (sweet or hot), Parmesan and a bright hit of lemon. Plum and mozzarella salad with serrano-lime dressing: Simple, colorful and tangy with mustard, vinegar and lime juice, Ashley Lonsdale’s summery salad makes a hearty side dish or a light main course if you add some slices of sourdough. Strawberry gooey butter cake: As a St. Louis native, Justine Doiron has thoughts about gooey butter cakes. Here, she ditches the usual cake mix in favor of homemade, topping it with a baked-on cream-cheese layer swirled with fresh strawberry purée. That’s all for now. If you need technical assistance, you can send an email to the genius minds at cookingcare@nytimes.com. 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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