EGN NEWS DESK
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?
One of our New York Times Cooking editors just lately described the linguine recipe beneath as “a pasta that tastes like summer time,” and I discovered myself hungry for it instantaneously. If you, too, crave recipes like this, we’ve an entire assortment only for you: Bright and Beautiful Summer Pastas. (It consists of considered one of our all-time best NYT Cooking recipes: Melissa Clark’s creamy corn pasta with basil, with practically 8,500 rankings and 5 stars.)
What are you making? Do you might have summer time cooking requests? Write to me at [email protected]. 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 and Peruvian parts — and it’s totally 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.
View this recipe.
4. Blackened Chicken Breasts
Here’s a straightforward method from Kia Damon that delivers large taste. This Cajun-style hen could also be some 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.
View this recipe.
