Happy Friday! It’s still Melissa Clark here. And Sam Sifton is still away, I hope eating his weight in lobster and corn. Me, I’m acclimating to the workweek after my Greek vacation. But I am very glad it’s coming to a close so I can get ready for a long Labor Day weekend’s worth of serious, in-depth cooking.
For example, what are your thoughts about pie? If you haven’t made a summer fruit pie this year, this is the perfect weekend to remedy that, before apricots and berries cede their farmers’ market real estate to the apples and pumpkins. You can’t do any better Sam Sifton’s classic blueberry pie or Nicole Taylor’s strawberry slab pie if berries are abundant. Or if you’ve got stone fruit, a classic peach (above) pie scented with nutmeg won’t let you down, or this plummy take on a gâteau Breton. You can serve any of them with a scoop of ice cream on the side, because it’s a holiday after all.
One of the best things I ate in Greece was a thick, plush yogurt, covered in honey. I think the only yogurt that comes close here is the kind you make yourself, with local whole milk and a little heavy cream because it’s better that way. I wrote a guide about this, and if you want, you can also check out my Instagram highlights for a blow-by-blow yogurt-making story. I like to make my yogurt in a pot on the stove, but you can also use your electric pressure cooker, which takes the guesswork out.
Since it’s a holiday weekend, there’s a good chance you’ve been invited to a picnic or potluck and need something to bring. We’ve got you covered here. In addition to all those options, Sam just published a fantastic looking creamy herb dip recipe in this week’s Eat column and I can’t wait to try it out. If you beat me to it, let us know what you think by rating it, and leaving a note. That way we can all follow along.
I’m going to a Brooklyn barbecue on Monday, and my hostess asked me to bring either something sweet or a salad. Being a culinary overachiever, I’ll do both, possibly making David Tanis’s summer vegetable salad with its corn, tomatoes and anchovies (you know how I love an anchovy), or maybe this chickpea and orzo salad with harissa roasted eggplant from Sarah Jampel. I’m a sucker for roasted eggplant.
Then for something sweet, my hosts always love summer puddings, and Alison Roman’s version looks particularly fantastic with its combination of berries and peaches. But, then again, great brownies never go uneaten at a potluck, and they are easier to serve.
In the meantime, there’s a long weekend’s worth of brunch, and I plan to take advantage. Have you made those sheet-pan chocolate chip pancakes yet? I am intrigued, and might try a half-recipe for my small family. In the comments, Jane helpfully points out that a 9-by-13-inch pan works well for that purpose. I might ditch the chips and use tiny Maine blueberries instead. It would also be good with some thick Greek-style yogurt, and a river of maple syrup.
But for tonight, as you settle into the rhythm of the long weekend, you might want to make something super simple. We’ve got some brand-new recipes for you to try, like this spicy corn and shishito salad, or this roasted zucchini with mozzarella and breadcrumbs.
Still hungry? There are plenty more recipes are available at NYT Cooking. Take a peek, and if you like what you see, subscribe. You can also find recipes, photos, tips and videos on Instragram, Twitter, Facebook and YouTube. And if you ever run into trouble, don’t hesitate to contact us directly at cookingcare@nytimes.com where there’s always someone to help. See you Sunday!
