Five-Ingredient Cookies for the Fourth

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Five-Ingredient Cookies for the Fourth

Happy Fourth of July! I’ll keep today’s newsletter short, because you have a barbecue (or the beach or a pool or a quiet spot in the shade with a book and a cold beverage) to get to.

Aren’t these

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pretty? I first clocked them on

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and was delighted (relieved) to learn they’re

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to make: just five ingredients and a bit of smushing and rolling to make the marbled dough. Bring them along to that barbecue or beach hangout, or use them as the base for ******* ice cream sandwiches.

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Featured Recipe

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And happy 100th birthday, Caesar salad! As Pati Jinich writes for The New York Times, the beloved salad is the pride of Tijuana, Mexico, but no one can agree on who made it. This

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— currently on the menu at Caesar’s in Tijuana — isn’t the original recipe, but the chef Javier Plascencia and his family think it’s the best one yet. More Caesars to sample: Eric Kim’s

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, Melissa Clark’s

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and this

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from Becky Hughes that I deeply love.

For the grill: Mark Bittman’s five-star

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, which get a nice, tangy kick from mustard and capers. Rick Martínez’s

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is always a crowd-pleaser, as who doesn’t love that salty-sour spice mix? (It’s my favorite way to make lackluster melons pop.)

I can’t stop eating noodle salads, and Kay Chun’s

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is next on the list. It calls for at least two pounds of crisp summer vegetables (read: go nuts at your favorite farmers’ market stand), and it’s delicious when served warm or at room temperature. I’m also in dips-for-dinner mode, and I figure if I drag some of those summer veggies as well as tortilla chips through Lidey Heuck’s

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, that counts as a complete meal. (We have plenty more scoopable suppers here in this collection of

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.)

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#FiveIngredient #Cookies #Fourth

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