The Best Way to Have Peaches for Dinner
Peaches for Dinner!I identify as a tomato person. I love summer tomatoes in a way that's deep, irrational, even a little loony. I buy a genuinely crazy number of them at the farmers' market, and then I have to spend the whole week thinking of ways to use them up. (I eat a lot of salads.) But tomatoes are not the only fruit (yes, botanically they're fruit) that deserve a prominent place in your midsummer meals. Audaciously sweet and juicy with distinct flavors, peaches and mangoes are gifts from the gods. They're the key ingredients in two savory dishes you'll find below, along with three other dinners for the last languid beats of July. Tell me what you're cooking at dearemily@nytimes.com. I love to hear from you.
1. Roasted Chicken Thighs With Peaches, Basil and GingerThis unfussed dinner from Melissa Clark is a home for peaches that aren't as ripe or flavorful as you'd like; everything softens and sweetens in the oven. Perfect peaches work, too, of course, though I might save them for this salad.
2. Bánh Mì SaladChristian Reynoso distills the intricately balanced flavors and textures of bánh mì into a salad — an excellent idea and easy no-cook dinner adorned with sliced ham or rotisserie chicken.
3. Pesto Pasta With Corn and Green BeansDavid Tanis built a whole menu around this pasta dish, a reminder that sweet corn and grassy green beans are a strong summer pairing. I made this on Sunday night with store-bought pesto and got excellent results, though homemade is best if you're up to it. (I prep giant pesto batches and freeze them when I can.)
4. Chile-Garlic Salmon With Mango and Cucumber SaladWe're in the thick of mango season, so there couldn't be a better time to make Ifrah F. Ahmed's new recipe, which pairs hot-and-sweet salmon with a cool, creamy, crunchy salad of mangoes, cucumber and avocado. (I feel you also need to know about these mango shortcakes with lime-coconut cream and this two-ingredient, no-churn mango soft serve.)
5. Diner BurgersKenji López-Alt shares his considerable burger knowledge in a new episode of our series Cooking 101. He has six different burgers on New York Times Cooking, but the recipe I want to make right now is this diner burger, a straightforward and unapologetically beefy patty that you can cook indoors or out. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm at dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
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