Five Super Simple Summery Recipes
Summer eating can be exuberant like that. If you're in need of seasonal inspiration, we've got it right here for you in our Summer 100: 100 bright, easy recipes for right now. I've got five dinners from the list for you below, a taste of what you'll find at that link.July 4 is coming up, too, and we have all the recipes you need. I usually make a pie — maybe sour cherry? Blueberry? (Frozen blueberries are a dream in pie, by the way. I like to buy the small wild ones, which are also great in pancakes.)
Speaking of baking, I'm excited to spread the word about 'Cookies,' our latest New York Times Cooking cookbook, which is arriving in late October. It's written by Vaughn Vreeland and packed with 100 brilliant recipes for anytime treats. You can preorder your copy here. No one would be mad if you showed up at the barbecue with these pitch-perfect Rice Krispies treats, peanut butter-miso cookies or — bringing it back around to margs — these salted margarita bars, which Vaughn describes as 'Key lime pie's boozier, saltier cousin.'
Ideas for me? Requests? Email me anytime at dearemily@nytimes.com. I love to hear from you.
Rhubarb compote; crispy gnocchi with tomato and red onion; Greek salad; steamed clams.
Summer on a platter: It's a beautiful sight. Ali Slagle uses a short list of ingredients, a broiler and a sheet pan to make this magic, all of it geared toward letting salmon, corn and tomatoes shine.
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