Latest news with #MelissaClark
New York Times
4 days ago
- Lifestyle
- New York Times
Smashed Cucumber and Chicken Salad Because It's Too Hot to Cook
It's a myth that you can easily fry an egg on the sidewalk in hot weather, yet it still feels as if you could do that here in New York today. The temperature is reaching 100 degrees, which is my cue to stay away from the sidewalk, the oven and, really, the kitchen altogether. I'll pop some bread in the toaster or boil water for rice or pasta, but that's about it for anything that involves the actual transfer of heat. If you, too, are looking for no-cook dinner ideas, we've put together a recipe collection here, and I've picked five recipes for you that I'd call 'low-cook,' most requiring a small amount of stove time but not more than that. And if you're OK to light the grill, here are recipes for you. Stay cool, eat a Popsicle, blend up a limonada, make a watermelon and feta salad and then call it a day. And as always, reach out to me anytime at dearemily@ I love to hear from you. Coconut fish and tomato bake; sheet-pan chicken thighs with spicy corn; lemon blueberry muffins; and classic birthday cake. Crunchy and cool, Sichuan cucumber salad is one of the most refreshing dishes you can eat on a sweltering day. Zainab Shah draws inspiration there, combining shredded rotisserie chicken with salted cucumbers for a satisfying meal. View this recipe. People often think of pasta salad as a side dish, but I think we should free ourselves from the side-main dichotomy. This recipe from Melissa Clark could easily be dinner, packed as it is with fresh tomatoes, mozzarella, cucumber and salami, which you can leave out to make it vegetarian. View this recipe. This clever summer idea comes from Hetty Lui McKinnon, who combines all the elements of vegetarian chili — the beans, tomatoes, bell peppers and spices — but doesn't cook them. Just like hot chili, this is begging to be topped with sour cream, cheese and avocado, and then scooped with tortillas or chips. View this recipe. This is not the last you'll be seeing of Hetty's dumpling salad with chile crisp this summer. It's beloved for a reason. View this recipe. Try Julia Moskin's recipe and you'll never make another. View this recipe. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@ and previous newsletters are archived here. Reach out to my colleagues at cookingcare@ if you have any questions about your account. View all recipes in your weekly plan.
Yahoo
4 days ago
- Business
- Yahoo
Granite Credit Union Breaks Ground on First Utah County Branch
Eagle Mountain branch marks historic expansion during the milestone anniversary year SALT LAKE CITY, June 24, 2025 (GLOBE NEWSWIRE) -- On Monday, June 23, 2025, Granite Credit Union celebrated a historic moment as it broke ground on its first branch in Utah County, located in the fast-growing city of Eagle Mountain. The new branch reflects the credit union's continued growth, success, and dedication to serving communities across Utah. The groundbreaking ceremony was attended by members of the credit union's board of directors and executive leadership team, along with representatives from the Valley Crossroads Chamber of Commerce, the Eagle Mountain City Council, the mayor's office, and members of the community. Once complete, the Eagle Mountain branch will be Granite's 12th physical location or 13th, including its one-of-a-kind mobile branch. "This is more than just a groundbreaking—a celebration of Granite Credit Union's growth, our commitment to service, and the enduring trust our members have placed in us for 90 years," said Mark Young, president and CEO of Granite Credit Union. "Establishing a permanent presence in Utah County, specifically in Eagle Mountain, reflects our belief in this community's future and our desire to be a financial partner residents can count on for generations to come." The new branch will offer complete financial services and provide convenient, community-centered banking to individuals and families in Eagle Mountain and the surrounding area. Melissa Clark, president and CEO of the Valley Crossroads Chamber of Commerce, enthusiastically welcomed the announcement. "Granite Credit Union's investment in Eagle Mountain is a testament to the exciting momentum happening here. We are thrilled to welcome a trusted financial institution that shares our vision for building a strong, thriving, and inclusive community.' As Granite Credit Union continues to celebrate its 90th anniversary throughout 2025, the Eagle Mountain expansion represents its mission to make life happen for more Utahns through personal service, trusted guidance, and community impact. To learn more about Granite Credit Union, please visit: To learn more about the Valley Crossroads Chamber, please visit: About Granite Credit UnionFounded in 1935, Granite Credit Union serves over 37,000 members, has 12 branch locations, and has nearly $900 million in assets. Committed to helping members achieve their financial goals, Granite Credit Union offers a variety of financial products and services, including competitive rates, flexible lending options, and personalized financial guidance. With a vision of "always there... so you can make life happen," the credit union strives to empower members with the tools and support they need to succeed financially. Members enjoy access to secure mobile banking services, online tools, and personalized in-branch assistance at locations across Utah. Granite Credit Union is dedicated to positively impacting the communities it serves through financial education, trusted relationships, and exceptional service. Granite Credit Union is always there... so you can make life happen. Media Contact:marketing@ in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
New York Times
20-06-2025
- Lifestyle
- New York Times
3 Easy (and Delicious) Ways to Eat Well This Summer
Hi, I'm Melissa Clark, a food reporter taking over today for Jancee Dunn. Summer officially starts this weekend, but it's already underway in my kitchen. Ripe berries and peaches are at their best, and heirloom tomatoes, fresh corn, glossy eggplant and zucchini are just waiting to be invited to the table. But I don't blame you if you don't quite know where to start. At NYT Cooking, we believe the path to healthier eating starts with cooking more at home. And there's plenty of research that shows the benefits of fruits and vegetables and, for that matter, eating less meat. My strategy has always been fairly simple: Build meals around the season's produce; add proteins that don't need much, or any, cooking; then go all in with the condiments, herbs and spices. You'll find a few more of my favorite tips below. Take your preferred protein — rotisserie chicken, canned beans, quick cooking salmon filets — then, instead of sides, add lettuces, herbs, tomatoes and other vegetables to turn it into a vibrant main course. The two recipes below do just that, pairing salmon, chicken and chickpeas with loads of greens. Grilled salmon salad with lime, chiles and herbs: A pungent dressing — featuring lime, fish sauce, chilies and shallot — is the real jewel of this five-star recipe. You can grill the salmon on a balmy night if you feel like being outside, or roast it in the oven if you don't. Feel free to add any fruits or vegetables like cucumbers, tomatoes, watermelon, leftover grilled zucchini or corn. This multi-textured dish is a perfect home for any or all of them. Want all of The Times? Subscribe.
New York Times
29-05-2025
- Health
- New York Times
A Pasta Salad in Grain Salad's Clothing
On Saturday, I arose to a holiday weekend rarity: no plans, no responsibilities. With nowhere to be and no one to see, I did my best to revel in the boredom. I made a laborious green juice. I toasted some sourdough and soft-scrambled some eggs. I lit a candle. I threw on a record. Perhaps I'd meander to the farmers' market, I told a friend similarly enjoying what she called a 'Saturday of nothingness.' It had been longer than I'd like to admit since I last perused the stalls. Rhubarb! Strawberries! Green onions tall enough to bypass a Hinge height filter! In a trance, I scooped up some snap peas, a bunch of radishes, a bridal bouquet's worth of mint. Much like my weekend, I had no plans for any of it. Then I saw Hetty Lui McKinnon's new herby pearl couscous and sugar snap pea salad, which would make quick use of much of my bounty. It's a pasta salad with grain-salad sensibilities, a distant, springy relative of tabbouleh. You know, the 'our dads are best friends' kind of cousin. Snap peas, mint, parsley and plenty of lemon lend layers of bright flavor, and a little unexpected warmth from allspice keeps things balanced. View this recipe. But I bought far more snap peas and mint than any one recipe should call for. I always enjoy my snap peas raw, or simply blanched, but the tender, nearly caramelized vegetables in this crispy baked tofu from Melissa Clark make a compelling case for letting them hang out in a 400 degree oven for half an hour. Want all of The Times? Subscribe.
New York Times
26-05-2025
- Entertainment
- New York Times
Giddy Up, Cowboy Caviar
Jump scare! It's me, Kim Severson. I'm filling in for Melissa Clark, she of the 'glossy red hair and angular jaw,' as she was described last week in a spicy San Francisco Chronicle article about the chef Thomas Keller. It's Memorial Day. Here's why I love America: It's packed coast to coast with hyperlocal food and singular culinary traditions. I'm constantly delighted by how different a dish can be from one state to another. Take collard greens, for example. The fried collards served between two discs of hot-water cornbread in a corner of North Carolina could not be more different than the greens stewed with two kinds of pork and red pepper flakes in the Mississippi Delta. Texas has a particularly long list of culinary quirks, and cowboy caviar is one I really like. It's the trifecta of party dishes: delicious, easy and a crowd favorite. The original — black-eyed peas in vinaigrette — was knocked out by a New Yorker who moved to Texas and first served it at a Houston country club. Margaux Laskey, a Midwesterner by way of the South, adds black beans and corn, with some cilantro and jalapeño for character. It's a great dish for an impromptu Memorial Day cookout. Featured Recipe View Recipe → Want all of The Times? Subscribe.
