A piccata-ish chicken dish and more summer must-makesEvery week, I pick five recipes for you for busy nights. And I do have five amazing recipes for you below, but can I also put in a plug for something else this time around? In addition to making the buttery, insanely good-looking tomato chicken below, and the coconut-dill salmon, I also think you should grill something super simple. If you don’t have a grill, sub in whatever cooking method you like. The point is to make the most basic, salt-and-pepper-and-cook-it grilled salmon or baked tofu, so you can devote your energy to making sides like this jammy zucchini, or this tomato salad with dates, or cacio e pepe corn on the cob. Also, I want to share this dinner recap from Kathleen, a reader: “I quickly sliced a pair of yellow and green zucchinis, added a bunch of cherry tomatoes, slathered all with EVOO and a bit of sea salt, put on broil til oozy and a bit caramelized, a smidgen burny, even. Sautéed butter, olive oil, lots of garlic, shallot and black olives, then added cooked linguine and the zucchs-tomato mixture.” I want this. What are you cooking? Write to me at dearemily@nytimes.com. I love to hear from you.
1. Tomato Basil Chicken Breasts“Tangy, savory, buttery” — I am sold on Christian Reynoso’s latest recipe, a piccata-ish chicken dish served with a sauce of butter, shallots, tomatoes and red wine vinegar. Serve with a crisp green salad and bread for mopping up that sauce.
2. Coconut-Dill Salmon With Green Beans and CornYewande Komolafe wrote this recipe for a summer dinner party, feeding six to eight people with utterly delicious ease. But show me the law that says you can’t make it just for yourself; halve it if you need. The instructions are for the grill, but you can cook the dish in a 450-degree oven instead.
3. One-Pot Zucchini-Basil PastaAlexa Weibel’s five-star pasta checks a lot of summer cooking boxes: It’s fast (20 minutes), it doesn’t dirty a ton of dishes and it puts a dent in all that zucchini.
4. Spicy Green Curry SteakA brief and brilliant recipe from Samantha Seneviratne: You marinate skirt steak in Thai green curry paste, sear it in your cast-iron pan, and then serve with lime butter and wedges. The commenters are raving.
5. Hot Dogs With Pico de GalloMaybe you’ll think I’m crazy for suggesting that it’s possible to get tired of ketchup on your hot dogs. Ketchup is great, everyone knows that. But pico de gallo takes things up a notch, as in this recipe from Tanya Sichynsky, and it’s such a good way to have a hot dog on a summer night. Grilled (or microwaved) corn on the side, please. 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@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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