Good morning! Today we have for you:
A chill chili bean saladWe are chili lovers in our house, especially my husband, who will happily devour it multiple times a week, any time of the year. When it’s cool out, I make it on the regular, simmering beans for hours with spices, ground meat and practically a peck of peppers until everything softens into a ruddy, thick stew. In the summer, though, I look for quicker, cooler options, like Hetty Lui McKinnon’s no-cook chili bean salad. It has all the ingredients of a classic vegetarian chili — beans, tomatoes, peppers, onions and spices — but everything gets quickly tossed together in a bowl instead of bubbling away in a pot on the stove all afternoon. To get the most flavor out of the tomatoes, Hetty salts them first to both season them and help them break down into a sauce. Then she finishes everything with lime juice for a jolt of acidity. It’s perfect for August, when the most satisfying meals are both speedy and bold. Featured Recipe No-Cook Chili Bean SaladMore food for thoughtSweet and sour eggplant with garlic chips: I just love Sue Li’s stunning, summery dish, which features sticky, soy-glossed fried eggplant topped with crisp slivers of garlic. Serve it with any grilled or roasted protein, or on top of bowls of rice or noodles for a quick yet memorable meal. Ginger-lime chicken: Chicken breasts, which are prone to overcooking, can be hard to get just right. But Ali Slagle nails them by coating the pieces in a ginger and citrus-spiked mayonnaise to help keep them juicy through and through. Grilled tofu salad: In her smoky, meatless salad, Kay Chun applies the miso dressing twice — first as a basting sauce for the tofu and zucchini as they grill, and then as a dressing to coat crunchy, raw snap peas and herbs. Be sure to save the leftovers; they’re great tossed with arugula and tomatoes for lunch the next day. Shrimp in purgatory: A seafood-centric take on an Italian classic, Sarah DiGregorio substitutes shrimp for eggs in this spicy, savory dish. Serve it with semolina bread or over polenta for brunch or supper. Peach ricotta cake: Peach season is beginning to wind down here in the Northeast. Before it’s too late, use some of the juicy fruit to bake Yossy Arefi’s moist, golden-topped cake. Or substitute other stone fruit such as plums or nectarines to make it your own. That’s all for now, except to mention that if you have any technical problems, you can email the smart people at cookingcare@nytimes.com for help. And I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Wednesday. 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.
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