A Crunchy Late Summer Salad - The New York Times

I’m leaving next week – my wonderful colleague Margaux Laskey will write to you instead – and choosing recipes for you below, I realized...


I’m leaving next week – my wonderful colleague Margaux Laskey will write to you instead – and choosing recipes for you below, I realized that this was my last newsletter of the summer, and that there had so many other recipes that I wanted to share before I finished. (Yes, summer technically ends at the end of September, but emotionally it ends on Labor Day.)

It’s not like these recipes expire next month, but to me they sing about summer – dishes like this sassy green dip, which I prepared for a barbecue, then I ate the leftovers with carrot sticks and cherry tomatoes until the last one came out of the jar; and spaghetti with clams, which I was inspired to cook two weekends ago after seeing little necks at the market. (Is the weekday version, which does not require a same day excursion to a fish vendor, delicious? Linguine with clam sauce made with canned clams.) Did we even talk about Spritz Again? Esquites? Crushed cucumbers? Ice cream cake?

Well, we still have this week together, and I hope you like the five dishes below. I also want to draw your attention to this new article Ali Slagle, a mine of good ideas, in which she explains the basic formula to make superb dishes without cooking. What do you think? Write to me anytime at dearemily@nytimes.com, and enjoy those summer twilight days.

Speaking of no-bake recipes: Yewande Komolafe grates store-bought roast chicken to mix with crunchy vegetables, greens, herbs and Vietnamese sauce nuoc cham for a fresh and hearty salad with lots of texture. Serve with rice or rice noodles on the side if desired. Leftover chicken replaces roast chicken.

Eric Kim’s five-star recipe encompasses the jalapeño, using it in two ways: in a marinade for thin chops, and in a tangy relish that coats those chops once they’re out of the grill (or pan. – you can easily do it indoors instead).

See this recipe.



I make these savory pancakes with feta and scallions at least once a summer, and I think they are the strongest use for zucchini. Adapted from chef Aytekin Yar, they are a version of mucver, the Turkish donuts, and they are delicious for dinner with a yogurt sauce and a large salad. If you have a food processor, use the grating disc to grate the zucchini. (If you do this, you can also grate extra zucchini to keep in the fridge for use in zucchini bread, or in this new caramelized zucchini pasta, that’s what I did.)

See this recipe.


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Newsrust - US Top News: A Crunchy Late Summer Salad - The New York Times
A Crunchy Late Summer Salad - The New York Times
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