What does summer time style like? Is it the salty snap of a scorching canine? The creamy balm of strawberry ice cream? The tart-sweet burst of a handful of blueberries?
Certainly one of our New York Instances Cooking editors not too long ago described the linguine recipe under as “a pasta that tastes like summer time,” and I discovered myself hungry for it instantaneously. Should you, too, crave recipes like this, we now have a complete assortment only for you: Shiny and Lovely Summer time Pastas. (It contains one among our all-time biggest NYT Cooking recipes: Melissa Clark’s creamy corn pasta with basil, with almost 8,500 scores and 5 stars.)
What are you making? Do you’ve got summer time cooking requests? Write to me at dearemily@nytimes.com. It’s at all times good to listen to from you.
2. Lomo Saltado (Tomato Beef Stir-Fry)
This vibrant stir-fry from Christian Reynoso is Chifa cooking — the delicacies that commingles Chinese language and Peruvian parts — and it’s completely scrumptious. Slices of steak are tumbled with bell peppers, onions, tomatoes and French fries in a garlicky chile-lime-soy sauce.
3. Garlicky Alfredo Beans
Carolina Gelen’s easy, terribly creamy, garlic-forward beans are an excellent pantry staple mash-up. No pasta, simply beans and plenty of garlic. This recipe has 5 stars and rapturous feedback.
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4. Blackened Hen Breasts
Right here’s a straightforward approach from Kia Damon that delivers big taste. This Cajun-style rooster could also be one of the helpful staples to maintain in your fridge; it may be sliced to drape on salads (like a Caesar), tossed with pasta, tucked into sandwiches or nontraditional tacos or served by itself with rice and greens.
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