‘Banger of a Recipe, Easy and Better Than the Sum of Its Parts!’

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‘Banger of a Recipe, Easy and Better Than the Sum of Its Parts!’

Tomato salads may be the go-to apotheosis of summer produce, but corn salads are just as much a rite of the season. Vibrantly yellow, juicy-crisp and pleasingly sweet without being cloying, they are open to whatever ingredients you care to add, depending on what’s in your heart — and your fridge.

Hetty “I’m All Ears” Lui McKinnon leans into corn’s sunny hue by dappling her

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with bits of mango, which also intensify the succulence of the kernels around them. Then there’s the briny contrast of fried halloumi cheese and the freshness of cucumbers. It’s a lovely, light summer meal that you can bulk up with flatbread or tortillas if you’re so inclined.

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Speaking of succulent salads, Sue Li’s

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is a simple recipe that magically multiplies the flavors of its parts. Velvety, fiery peanut sauce, crisp cucumbers, crunchy salted peanuts and fresh cilantro build a deep layered dish that’s nubby, ******* and very fun to eat. Serve it with a simply cooked protein, like Eleanore Park’s excellent

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, for a quick yet complex weeknight meal. (And if you’re in the market for an air fryer or other kitchen equipment, there are Prime Day deals to consider; Wirecutter has the scoop.)

Sheet-pan dinners are similarly weeknight-friendly, assuming you don’t mind turning on the oven (hey, maybe it’s less stiflingly hot where you are). Kay Chun’s

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is worth raising the temperature of your kitchen. The chicken thighs imbibe so much savor from their coating of mustard, miso and fresh ginger, while the rich drippings suffuse the bok choy, turning it silky at the dark green tips but preserving the snap of the stems. Broccoli makes a terrific bok choy substitute if you want to swap crucifers.

For a weeknight pasta, it doesn’t get much speedier than

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, which cooks in two minutes flat. Dan Pelosi puts his own spin on the needle-thin noodles, tossing them with burst cherry tomatoes, red pepper flakes and a dusting of Parmesan — a classic flavor profile that can’t lose.

Still have room for dessert? I ****, of course you do. As my pal Karen is fond of reminding me, there’s always room for pie. This is doubly true with Lisa Donovan’s tangy

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, with its jiggly, soft custard spiked with lemon zest and lemon juice, nestled in a crisp, buttery crust. Lisa uses the acidity of buttermilk to cut the syrupy ********** of the traditional version, and her light touch with the sugar keeps her pie ethereal. Serve as it is, or pile some fresh summer berries on top for eye-appeal and juiciness.

Nuggets of saucy chicken and sweet bell peppers are the tender stars of Ifrah F. Ahmed’s

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. A traditional Somali sauté, it’s seasoned with xawaash, a gorgeously fragrant spice blend used in many Somali dishes, with cumin, coriander and other warm spices.

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#Banger #Recipe #Easy #Sum #Parts

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