New Month, New Recipes

Basil-topped lemony spaghetti, a summery salad with crispy wontons and more dishes to cook in July.

View in browser|nytimes.com Continue reading the main story July 2, 2022 Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. New Month, New Recipes Kick off your July with a new recipe from New York Times Cooking. There's plenty to choose from in our collection of the 10 most popular recipes of the week: Naz Deravian's lemon spaghetti with roasted artichokes, teeming with basil, is a delicious union of spring and summer flavors. Eric Kim's crispy wonton chicken salad makes for a festive seasonal lunch, with its peach-kissed dressing and mint-flecked greens. And for those who crave familiar flavors, there's Tejal Rao's beans Marbella (above), a delightful vegetarian riff on the '80s classic. Continue reading the main story ADVERTISEMENT Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. Crispy Wonton Chicken Salad By Eric Kim 20 minutes Makes 2 to 4 servings Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Double-Tomato Pasta Salad By Ali Slagle 35 minutes, plus cooling Makes 4 to 6 servings Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Beans Marbella By Tejal Rao and Alexa Weibel 2 1/2 hours Makes 4 to 6 servings Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Lemon Spaghetti With Roasted Artichokes By Naz Deravian 40 minutes Makes 6 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018