It’s cruel that the best time of year to bake is also when you’re least likely to want to turn on the oven, and yet every summer I heat up the kitchen baking cherry pie and blueberry crisp. Desserts made with peak fruit are irresistible, and I mean that literally: I can’t resist them. I know we’re here to talk dinner, but if you have some spare time in low-key August, then you might want to know about these: peach cobbler, blueberry pie and lemon-blackberry shortcakes.
If you’re still not turning on the oven, I get it. I recently went on the radio at WNYC to talk about our no-cook recipes. Eric Kim’s cold noodles with tomatoes, which follow, come close to no-heat cooking; you just have to boil the noodles. Tell me what you’re making at firstname.lastname@example.org. I love to hear from you.
Melissa Clark’s new chicken recipe will work anytime, but it’s most ethereal made with fresh summer corn. You marinate the chicken in the brine from a jar of pickled jalapeños, and add the peppers to the corn. I’ll probably cook two jalapeño-less thighs and corn for my kids alongside everything else.
This simple recipe, which has roots in Yucatán, Mexico, comes from Christian Reynoso, who uses a puckery combination of orange, grapefruit and lime juices to marinate pork, along with a heap of garlic. The pork only needs a few minutes on a hot grill, then you can serve it with tortillas, rice and beans.