Good morning! Today we have for you:
Go fish curryI spent some time in July developing a new recipe for a corn and salmon chowder, a summery, brothy thing that’s publishing next week (watch this space). It got me thinking about all the other saucy, soupy fish dishes that are good for hot weather. And visions of fish curry — peppery, dense with coconut milk and spiked with enough spices to make you sweat — immediately popped into my mind. Ifrah F. Ahmed has just such a recipe, her take on East African malaay qumbe, a traditional seafood curry popular on the Somalian coast. Seasoned with xawaash (a fragrant, black-pepper-based spice blend), it’s rounded out with plum tomatoes, onions and your favorite kind of firm, white-fleshed fish fillets to absorb the glorious sauce. Then save the recipe for winter; it’s just as good with canned tomatoes when fresh ones go out of season. Featured Recipe Malaay Qumbe (Coconut Fish Curry)More food for thoughtGreen chile chicken tacos: Brightly seasoned with canned green chiles, cumin and lime, boneless, skinless chicken thighs cook quickly and succulently in Kay Chun’s 30-minute recipe. Pile them into warm tortillas along with sliced cabbage, cilantro and salsa for a weeknight-friendly recipe with plenty of panache. Kale Caesar pasta salad: In his satisfying take on everyone’s favorite salad, Dan Pelosi combines kale Caesar with a classic pasta salad. And if you need a hit of protein, tossing in some shredded cooked chicken, cubed tofu or crispy chickpeas would be just the thing. Green goddess chickpea sauté: And speaking of riffing on beloved salads, Sarah DiGregorio had the brilliant idea to add an herby green goddess dressing to a panful of canned chickpeas. The finishing touches of sliced avocado and a drizzle of buttermilk make this especially rich and creamy. Roasted shrimp with okra and tomatoes: The key to Kia Damon’s hearty sheet-pan meal is to start the okra and tomatoes roasting before adding the smoked-paprika-spiced shrimp to the pan. That way everything is done at the same time, ready for a squeeze of lemon to bring the flavors together. Summer berry buckle: Like a cross between a light butter cake and a bubbling crisp, this delightful, old-fashioned dessert can be made with any mix of berries and juicy fruit. And while it’s at its best served on the day you bake it, I’ve happily devoured leftovers with yogurt for breakfast the next morning. That’s all for now. If you need help with any technical problems, email cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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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