Good morning! Today we have for you:
We have seafood shack at home
Hello there! Mia here, stepping in for Melissa today. Don’t worry, she’ll be back with us tomorrow. Two things about me: I don’t love deep frying, and if fish and chips is on the menu, I’m ordering it. So you can probably guess what’s coming next: that’s right, Melissa’s five-star recipe for baked fish and chips. For someone who didn’t grow up frequenting East Coast seafood shacks, I sure do have strong feelings for this summertime, red-plastic-basket classic. And Melissa’s version delivers, with big pieces of crunchy, panko-coated white fish; thin spears of russet potato fries; and a caper-y horseradish tartar sauce. Melissa leaves the skin on the potatoes for extra flavor, and the fish and fries cook at the same time in the oven, making this a very streamlined dinner. (Several readers reported cooking their fries in an air fryer, and if you’d like to go that route, here are Melissa’s air-fryer French fries.) Featured Recipe Baked Fish and ChipsSummer crops are topsSlow-roasted chicken with garlicky green beans and sage: “How did you know I have an ungodly amount of green beans in the fridge?” That’s the text I got from a friend after she read Wednesday’s newsletter, and I’m guessing she’s not alone. Here, then, is a dish I’d make with a pound and a half of those green beans, a simple but very elegant dinner from Ali Slagle. Chickpea salad with cucumber and roast lemon salsa: I have a little wire rack in my fridge that’s meant for bottles of wine, but in the summer it becomes my cucumber caddy. They’re so crisp and juicy right now; I’ve been averaging a cuke a day (at least). This beautiful salad from Yotam Ottolenghi, with chickpeas dressed in a simple yogurt sauce, is a protein-packed alternative to potato salad; I’m going to eat it as a light main with toast on the side. Cold noodles with steak and tomatoes: Tomatoes love funky, salty fish sauce, as does steak. Cybelle Tondu knows this, which is why she puts those three together and brightens them with lime and thinly sliced raw onion. She piles this flavorful mix on rice noodles, though I could also see it being perfect served on top of — all together now — rice. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
Reading and eatingMelissa usually dedicates this space in her Sunday newsletters to a book, but I’m going to swerve slightly today to share this article from The New York Times: a profile of Tim Foster, a shoe colorist for the New York City Ballet. It’s filled with wonderful quotes and photography, of both the meticulously painted pointe shoes and Foster’s own art that he creates from the white paper that catches the residual paint. Just a little bit of beauty for your Sunday.
Thanks for reading!
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