BLT, the summer G.O.A.T.We’ve reached August, which means it’s time for one of my favorite annual editions of Five Weeknight Dishes, a whole newsletter devoted to the queen of summer: the glorious, bodacious tomato. The best way to eat a ripe tomato is just to eat it. Slice and season it with salt and pepper, maybe add a dribble of oil. But the second best is the BLT — a classic bacon, lettuce and tomato sandwich. (No avocado, please.) One of our reporters, J.J. Goode, wrote a great story about BLTs: one man’s odyssey to find the perfect method for making them, rendered in the IMAX of crisp bacon and slathered mayo, iceberg bricks and tomato slabs. His recipe is mouthwateringly, gaspingly, laughing-in-delight-while-you-eat delicious. That BLT is below, along with four other great recipes for the week. And I’d be remiss not to share a great baking project, if you have extra time on your hands: Vaughn Vreeland’s new heirloom tomato and Cheddar pie, from his newsletter and video series Bake Time. A joy, like Vaughn himself. Reach out to me anytime at dearemily@nytimes.com. I love to hear from you.
1. BLTsAn ordinary BLT is pretty great. An excellent BLT, with all the details dialed in, is a true wonder: juicy, smoky, salty, creamy and crunchy. I followed J.J.’s directions when I made this the other night, and it was one of the most satisfying dinners I’d had in a while. If you’re avoiding iceberg right now, use another crisp lettuce and layer it on thick.
2. Tomato Basil Chicken BreastsThis dish from Christian Reynoso is buttery bliss, with a pan sauce made from ripe tomatoes, shallots, capers and a splash of vinegar. A perfect August meal.
3. Crispy Halloumi With Tomatoes and White BeansNargisse Benkabbou pairs firm halloumi with slumping cherry tomatoes for excellent results, a combination of flavors and textures that makes every bite interesting.
4. Burst Cherry Tomato OrzottoRisottolike in its creaminess, this dish from Kayla Hoang is also rich with tangy tomato flavor. Kayla recommends topping each bowl with a handful of arugula right before serving; you could also stir in white beans, if you like.
5. Tomato, Olive and Feta Salad with Tinned FishI’ve been leaning more on tinned fish this summer — olive-oil-packed tuna in particular — to add protein to dinner while avoiding the stove. This recipe from Yasmin Fahr is exactly what I need cruising into the peak of tomato season. (For a pasta recipe in this vein, check out one of my favorites: pasta salad with marinated tomatoes and tuna.) 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. 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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