Good morning! Today we have for you:
If shrimp and white beans took their P.T.O.
To borrow a time-honored phrase, if it ain’t broke, don’t fix it. But do summer-ize it. Cases in point: Dumplings are perfect on their own, but, when combined with juicy tomatoes, they become a fantastic summer salad. Basque cheesecake? Great. Mango Basque cheesecake? Really great. And if you add zucchini (or yellow squash) and briny clam juice to Sue Li’s lemony shrimp and bean stew, a veritable New York Times Cooking classic, you get this beautiful new dish from Kay Chun. Kay’s garlicky shrimp with summer squash and beans tastes almost as if Sue’s dish took a coastal summer vacation — that clam juice gives the combination a saline lightness that makes it feel just right for warmer weather. Summer squash adds sweetness and heft; lemon juice, crushed red pepper and chives keep things bright. Like in Sue’s dish, you’ll want some bread on hand for swiping up all those garlicky juices, and leftovers are terrific tossed with pasta. Featured Recipe Garlicky Shrimp With Summer Squash and BeansI’m excited to makeSuya spiced grilled chicken thighs with nectarines: OK, so I kind of already half-made this Yewande Komolafe recipe, in that I followed Step 1 to make that gingery, garlicky suya-spiced marinade for some bone-in, skin-on chicken pieces, then roasted them in the oven. Those results were so good that I’m extra compelled to complete Yewande’s recipe as written, pairing those deeply savory chicken thighs with sweet-tart nectarines and fresh cilantro. Anchovy carbonara: As someone who doesn’t eat pork, I’m grateful to Cybelle Tondu for this recipe that captures all the lushness of the classic Roman pasta. This, with a tangle of arugula dressed with olive oil and lemon juice, is a perfect weeknight meal. Spicy tomato and pepper curry: There’s a stand at my favorite outdoor market that I simply call the pepper stand; they do sell other things (tomatoes, eggplants, the most perfect spherical onions you’ve ever seen) but oh, the peppers. So bright, so shiny, so ready for Zaynab Issa’s vegan curry, which I may bulk up by adding eggs to simmer in the spiced tomato gravy, shakshuka-style. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. And before you goAs we approach the halfway point of the year, I’m still chipping away at my 2026 goal to work a bit more exercise into my weekly routine. I really saw myself in this recent Well article by Danielle Friedman, in which she describes how the all-or-nothing approach to exercise can keep many people (me) from meeting their fitness goals. “Remember that something is better than nothing,” she writes: “Even small doses of physical activity can benefit your health, and light intensity exercise such as walking or stretching can lower your risk of heart disease, manage blood sugar and improve mental health.”
With that, I’m going to throw on my running shoes and jog a bit with the dog — it’s nice out, and there are some flowers a couple of blocks over I think we’d both like to sniff. Thanks for reading!
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