We have scores of recipes to help you avoid the stove.
| Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane. |
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Cooling Salads for Hot Days |
As Cathy Lo wrote for The Times last week, these all can be loose formulas rather than proper recipes, similar to the no-recipe recipes I occasionally offer in this space. (And here's one now, for truly beautiful beefsteak tomatoes: Slice them thick and shingle them onto a platter. Brown some butter on the stove, and pour it hot over the tomatoes. Sprinkle with a flaky salt and serve.) |
If you're air-conditioned and game to heat a wok, try this wonderful vegetarian take on the classic salt and pepper stir-fry: salt and pepper tofu with five-spice powder and ground ginger. Not pressing the tofu before you fry it keeps the cubes pillowy and soft within their crisp shells. Look, too, at this skillet shrimp and corn with lime dressing. Served over rice, it makes for a fantastic summer meal. |
There are thousands and thousands more recipes to choose from waiting for you on New York Times Cooking. It is true that you need a subscription to access them. Subscriptions support our work and allow it to continue. I hope if you haven't taken one out already that you will consider subscribing today. Thank you. (You can ask us for help if you run into problems doing so: cookingcare@nytimes.com. You can also write to me if you'd like to say hello or register a complaint: foodeditor@nytimes.com.) |
Now, it's nothing to do with Mexican oregano or Tupelo honey, but I got an early copy of Meg Gardiner and Michael Mann's novel "Heat 2," a sequel and prequel to Mann's 1995 film, "Heat." It's propulsive. |
Finally, some housekeeping. On Monday I linked to a video of Ricky Skaggs playing "Cajun Moon" and said Doc Watson was in it. He wasn't. That collaboration was for "Tennessee Stud." Too many open tabs! I'll be back on Friday. |
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