Good morning! The tomatoes at the greenmarket keep coming, so I will keep writing about them. They may not be as perfect and plentiful as in peak season, but there are still enough good ones to populate my salads and sandwiches.
Melissa explains it all: meatless BLTsSpeaking of tomato sandwiches, several readers wrote in asking for ideas for meatless BLTs. And there are plenty of good meatless replacements for the bacon (fried eggs, smoked firm cheese like gouda, fried slices of baked or smoked tofu). But, at the moment, I’m partial to crispy shiitake mushrooms. To make them, I brush shiitake caps with olive oil, sprinkle them with salt and smoked paprika, then broil until crisp. These have a nice chewy-crisp texture and umami meatiness that comes close to the bacon. I also like to add some raw red onion slices for sweetness and crunch. Which I suppose turns it into a SLOT, and a delicious one at that. For another sandwich with similar meatless BLT vibes, check out Yewande Komolafe’s crispy mushroom sandwiches, which she assembles with tomatoes, lettuce and onions on soft, warm buns. View this recipe: Crispy mushroom sandwiches New and noteworthyFor anyone still hanging on to summer, we have a roast chicken that pairs with now-or-never peaches and a cold Japanese noodle dish with crunchy cucumbers and sweet corn. And for those ready to lean into fall flavors, a maple-shallot pork tenderloin, and a hands-off slow-cooker butternut squash soup. Find those below, plus a very pretty Earl Grey pear and almond cake. 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 goWhich nut has the most protein per serving? Isa cashew a legume or a drupe? And what, exactly, is a drupe? Learn the answers to those questions and test your nut knowledge with this helpful quiz from Well, then make Ali Slagle’s hot honey nut mix with your favorite nuts and seeds. See you tomorrow.
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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