Good morning! I came home late from a party one night last week, my feet sore from high heels, and I was absolutely starving because I was chatting too much to eat. A can of chickpeas saved me. I flashed them in a pan with garlic, olive oil and chile flakes, and ate them with toast with my feet up. It was exactly what I needed. Below, find a shrimp dish with that same “dinner, now” mentality, plus a gorgeous coconut layer cake.
For your week Light, bright and just rightThis fast and fresh number from Kay Chun is equally great for a weeknight dinner or for a snacky party. Plump shrimp cook in olive oil and then bathe in a citrusy marinade studded with golden raisins and briny capers. Good to know:
View this recipe: Citrus shrimp with capers and celery More food for thoughtDon’t let any of summer’s last (and peak) fruits and vegetables go to waste — put them to good use in a hearty take on a classic French salad, or a flavorful rice dish to serve with your favorite protein or sunny-side-up eggs. 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 goIf you love coconut, and you have a festive occasion on your calendar (or, you know, you just love coconut), you’ll want to make Yewande Komolafe’s new coconut and mango layer cake, a recipe she adapted from one by the chef Dria Atencio of Salty Lunch Lady’s Little Luncheonette in Ridgewood, Queens. “Ms. Atencio loves the flavor of coconut,” Yewande writes, “but none of the coconut cakes she’s tried have enamored her. If a chocolate cake could be chocolate throughout, she thought, why not do the same with coconut? Her take on coconut cake is delicately sweet and balanced with a subtle tang from sour cream in the batter and a light, fluffy cream cheese frosting.”
Thanks for reading! Melissa Clark has been writing about food for The New York Times since 1997 and is the author of 46 cookbooks. Her latest is “The Big Book of Dinner,” coming in November. You can reach her at hellomelissa@nytimes.com. Editors: Mia Leimkuhler and Li Goldstein. Host photo: Melanie Dunea. For help with your New York Times Cooking subscription, please email cookingcare@nytimes.com. Was this email forwarded to you? You can sign up for our New York Times Cooking newsletter here.
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