Shortcuts to Big Flavor

I ❤️ seaweed, and if you happen to have missed my earlier seaweed-filled edition of this newsletter, please find a moment to catch up with Eric Kim’s recipe for creamy asparagus pasta. Today, we’re turning to an aguachile verde with sliced hearts of palm, avocado, cucumber and onion that uses seaweed to develop and build…

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Easy Tomato Recipes

For those desperate to savor the last days of summer, the perfectly plump, impossibly juicy tomatoes at the market sure are tempting. So you lug home another few pounds of them, unable to resist but without a plan. Good news: New York Times Cooking has plenty of tomato recipes. Below are 23 that put the…

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How the Chile Became Hot

Capsaicin triggers TRPV1 receptors, the same ones that are primed to recognize temperatures above 104 degrees Fahrenheit, a baseline that may qualify as a brutal summer day but is not quite hot enough to fry an egg on the sidewalk or literally burn you. (In 2016, a case was reported of a man whose esophagus…

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