We’re not done with summer just yetWe’ve reached the point in the season when I’m trying to freeze summer, literally. I recently spent a Sunday afternoon making enough pesto to stretch out through the year, a version that uses almonds, pistachios, walnuts and hazelnuts in addition to pine nuts. I pack it flat in plastic bags, freeze and thaw as needed. Tomatoes are next: I’m thinking I’ll do what my mom does and roast them slowly in olive oil with an obscene amount of garlic. But these are weekend projects; we’re here to talk weeknights. I’ve got five ways for you to translate summer’s best to the dinner table tonight, including one of my favorite ways to eat corn: tossed into pasta and topped with sharp cheese. Kids around the country are back in school, with the New York area lingering last with start dates right around Labor Day. Watch this space as we kick things into high gear for families getting back into the swing of things, whether you already have a few weeks under your belt at this point or are still on summer vacation. Email me with any requests or ideas you’d like to see in this space in September: dearemily@nytimes.com.
1. Orecchiette With Corn, Jalapeño, Feta and BasilThe sweetest summer corn shines in Colu Henry’s easy recipe. This is a favorite at my house.
2. Sheet-Pan Garlicky Chicken With Blistered TomatoesI’d take Yasmin Fahr’s suggestion and tuck these juicy pieces of chicken, tomatoes and tender onion into pitas, but the recipe would work just as well with rice or farro.
3. Basil and Tomato Fried RiceThis is the exact moment to make Hetty Lui McKinnon’s surprising fried rice — a delicious ode to the timeless tomato-basil pairing.
4. Chile-Garlic Steak and ZucchiniChristian Reynoso brings his gift for flavor to this simple recipe, using a red wine vinegar dressing to draw out the best in both the steak and zucchini. Use the largest skillet you’ve got or else sear the steak in batches.
5. Roasted Shrimp With Okra and TomatoesKia Damon roasts peak summer okra to tender perfection, pairing it with succulent shrimp and tomatoes. 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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