newsletter of food
September 4, 2021
Readers can't get enough of late summer's biggest flavors. Put fresh tomatoes to work in our most popular recipe of the week, creamy pan-roasted scallops, pick up the best corn you can find for this spicy crab pasta (above), or go all out with this one-pot orzo with tomatoes, corn and zucchini. If you're hoping to grill this holiday weekend, chicken with a yogurt marinade is a good bet (or if you can stand to heat up the kitchen, chicken in a Dutch oven is spectacular). For more reader favorites — like plum-ginger freezer jam or a kale salad with peaches and cornbread croutons — be sure to check out this collection.
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
By Melissa Clark
40 minutes
Makes 4 servings
Bryan Gardner for The New York Times. Food Stylist: Lish Steiling.
By Lidey Heuck
45 minutes
Makes 4 to 6 servings
Tara Donne for The New York Times. Food Stylist: Anna Stockwell.
35 minutes
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
20 minutes, plus at least 3 hours' marinating
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