Quick 20-Minute Cashew Chicken Recipe Is What's for Dinner Tonight - 30Seconds.com

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Craving Chinese food? Aren't we all! Tame that Chinese food craving without leaving the house or ordering takeout with this quick cashew chicken recipe. This easy cashew chicken recipe is ready in about 20 minutes. Awesome, right? 

The ingredient list is pretty simple for this Asian chicken recipe: boneless, skinless chicken breast (you could use thighs), cornstarch, oil, fresh garlic, green onions, rice wine vinegar, hoisin sauce and cashews. The chicken is cooked in two batches to achieve the best sear, then the garlic and green onions are stir fried. Add the rice wine vinegar, hoisin sauce, water and cashews and dinner is done. 

Serve this 20-minute chicken dinner with white rice, fried rice or rice noodles. Pack the leftovers for lunch the next day.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into pieces
• 2 tablespoons cornstarch
• 2 tablespoons canola oil
• 6 cloves garlic, minced
• 1 bunch green onions, cut into 1-inch pieces (separate the green from the white)
• 2 tablespoons seasoned rice wine vinegar
• 3 tablespoons hoisin sauce
• 1/4 cup water
• 3/4 cup cashews
• cooked white rice or brown rice, for serving

Here's how to make it:

1. Season the chicken pieces with salt and pepper. Add the cornstarch and toss to coat. Heat 1 tablespoon of the oil in a large skillet or wok. Add half the chicken and cook until browned on all sides, about 3 minutes. Remove.
   
2. Heat the remaining 1 tablespoon oil and add the remaining chicken. Cook about 1 minute, then add the garlic and white parts of the onion. Cook until chicken is browned, about 2 minutes. Return the first batch of chicken to the skillet. Add the vinegar. Cook until vinegar evaporates, about 1 minute.
   
3. Add the hoisin sauce and water. Cook, stirring, until slightly thickened, about 2 minutes. Add the green parts of the onion and cashews. Cook about 30 seconds more. Serve over rice.
   
   
   

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15 easy protein-rich meals that can be made using besan or gram flour - Recipes

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Gram flour pizza crust

Looking forward to make a healthy pizza? How about making a healthy pizza crust with gram flour that’s loaded with protein? All you need is gram flour, a little salt, and water. Mix well and make a batter. Bake in the oven just like pancake and apply pizza sauce, add your favourite toppings & enjoy!

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Nigel Slater’s recipe for pan-fried chicken with thyme and lemon - The Guardian

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Ask the butcher to bone 4 chicken legs for you. (Should you prefer to do it yourself, see my note below, it may help.)

Peel and very finely slice 3 cloves of garlic. Heat 4 tbsp of oil in a wide sauté pan (I use one 24cm in diameter), add the garlic and place the chicken legs, skin side down, on top. Scatter the surface with 8 sprigs of thyme and season with salt and black pepper. Place a piece of baking parchment on top, then add a heavy weight (another pan will suffice) on top of the paper and leave to cook, over a moderate heat.

Check the chicken’s progress after 15 minutes or so; the underside should be golden. Turn the chicken over, so the skin is uppermost, replace the paper and weight and continue cooking for a further 10 minutes.

Peel a lemon using a very sharp knife and cut into thin slices. Chop 1 tbsp of thyme leaves then set aside. Check the meat for tenderness and remove from the heat to briefly rest. Return the pan to the hob, turn up the heat and let the juices reduce to a few tablespoons, then pour in 100ml of white vermouth or white wine (or even a dry sherry if you have) then let it bubble for 2 or 3 minutes, stirring to dissolve any delicious goo from the pan with a wooden spoon.

Serve the chicken with thyme and lemon, pouring over the juices as you go then sprinkle with flakes of sea salt. Enough for 2.

To bone the chicken legs, place the meat on a chopping board with the skin side down, then make two long incisions along the length of the bones. Holding the leg by the bone, carefully cut the flesh from the bones without cutting through the skin, so you finish with a flat piece of boneless meat.

Follow Nigel on Instagram @NigelSlater

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Milk Beach’s Australian-style brunch recipes - The Guardian

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Prawn toast

Prep 10 min
Cook 1 hr 10 min
Chill 1 hr+
Serves 4

For the prawn mix
200g shelled prawns, 50g roughly chopped
1⅔ tsp (8ml) sesame oil
⅔ tsp (4g) salt
1¼ tbsp (4g) finely chopped coriander leaves
1 loaf sourdough, sliced
Black and white sesame seeds

For the Korean-style sweet-and-sour sauce
20g grated garlic
Sunflower or other neutral vegetable oil
250g sugar
25ml mirin
75g gochujang
50ml lime juice
25g cornflour

First make the sauce (I like lots, so would normally make double this amount). In a heavy-based pan on a medium heat, sweat the garlic in a couple of drops of oil, then add all the remaining sauce ingredients and 100ml water. Bring to a simmer, then cook gently for anything up to an hour, until it has reduced right down to a glaze. Add another 150ml water, bring to a boil, then pass through a fine, muslin-lined sieve into a container. Leave to cool, then cover and chill.

Next, make the prawn mix. Put the whole prawns and sesame oil in a blender and blitz smooth. Scrape into a bowl, add the chopped prawnssalt and coriander, stir to combine, then set aside.

Liberally cover one side of each slice of bread with the prawn mixture, then top with a scattering of sesame seeds. Pour up to a litre of neutral oil into a heavy-based pot that’s wide enough to hold a slice of the toast, and heat until it’s hot enough to turn a scrap of bread golden brown within 15 seconds. Carefully ease a slice of the prawn-coated bread into the hot oil, and fry for a minute or two on both sides, until the prawn mix is cooked through. Lift out with a slotted spoon, drain on a plate lined with kitchen paper and repeat with the remaining bread. Serve hot with the sweet-sour sauce.

Chicken yakitori

Prep 15 min
Marinate 30 min+
Cook 1 hr 10 min
Serves 4

For the sesame sauce (or gome dare)
100g tahini
50g miso paste
15ml light soy sauce
15ml mirin
15ml rice-wine vinegar
¾ tsp (5g) grated garlic

For the marinade (or tare)
60ml sake
60ml mirin
25g brown sugar
50g brown onion, peeled and thinly sliced
50g fresh ginger, peeled and thinly sliced
250ml chicken (or vegetable) stock
120ml dark soy sauce
40ml light soy sauce

For the yakitori
8 skinless boneless chicken thighs, cut in half if large
1 bunch spring onions
4-8 skewers (if wooden, soak them in cold water first)

Mix all the ingredients for the sesame sauce in a bowl and set aside.

Now make the marinade. Pour the sake and mirin into a heavy-based pan, bring to a boil, then carefully flambé to burn off the alcohol. Stir in the sugar until it dissolves, then add the sliced onion and ginger, and cook gently for 30 minutes, until the liquid is a deep caramel colour. Add the stock and both soy sauces, simmer gently for five minutes, skimming off any scum that comes to the surface, then take off the heat. Leave to cool, fine strain through a fine sieve into a container, then add the chicken thighs and refrigerate for at least 30 minutes and up to two hours.

Heat the oven to 200C (180C fan)/390F/gas 6, and cut the spring onions into 5cm lengths. Lift the chicken out of its marinade. Put one piece of spring onion on a skewer, follow that with one chicken thigh (or, depending on size, half a thigh), folded over, then repeat with another spring onion and another chicken thigh (or half chicken thigh). Repeat with the remaining skewers, onions and chicken, then put the skewers on a baking tray lined with greaseproof paper. Drizzle the remaining marinade over each skewer, then bake for 15-20 minutes, until the chicken is cooked through and scorched in places. Serve hot with the sesame sauce for dipping.

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Grilled hispi cabbage

Prep 10 min
Infuse 30 min
Cook 25 min
Serves 4

For the Vegemite bechamel
500ml full-fat milk
125g spanish onion, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 sprigs fresh thyme
30g butter
30g plain flour
100g gruyere, grated
40g Vegemite

For the cabbage
2 tsp salt
1 hispi cabbage, cut into quarters lengthways through the root
25g crispy fried shallots, shop-bought or homemade, to serve
25g chives, finely chopped, to finish

Put the milk, onion, garlic and thyme in a heavy-based pan and bring to a simmer. Take off the heat, cover with a cloth and leave to cool and infuse for half an hour.
Strain the milk into a jug or bowl, wipe out the pot and put it back on the stove on a low heat. Melt the butter, then stir in the flour to combine – you don’t want it to take on any colour. Turn up the heat , pour in the milk and whisk to prevent any lumps forming. Bring the bechamel to a simmer, then stir in the gruyere and Vegemite. Taste, add a little more Vegemite, if need be, then take off the heat.

Fill a large pan with water, add the salt and bring to a boil. Have ready a bowl of iced water. Carefully lower the cabbage wedges into the boiling water and blanch for five or six minutes, until just tender. Lift out the cabbage with tongs, dunk into the iced water, then pat dry and arrange in a heatproof dish or tray lined with greaseproof paper.

Turn on the grill to its highest setting, then liberally coat the cabbage with the bechamel , making sure some of it gets in between the leaves. Grill until the cabbage and sauce are caramelised and nicely golden brown, then remove, garnish with the crispy shallots and chives, and serve hot.

• Milk Beach is an Australian restaurant and bar with two sites in London

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Zelda: Tears Of The Kingdom – 10 Best Food Recipes To Heal Link's Stamina - GameRant

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Zelda: Tears Of The Kingdom – 10 Best Food Recipes To Heal Link's Stamina  GameRant

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12 International celebs who love Indian food - Recipes

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​Will Smith ​

American actor Will Smith has been vocal about his love for desi Indian food. In one of his interviews, the actor revealed that “The last time I was here, I hosted a party, and that (Indian cuisine) was the best food I had ever tasted in my entire life.” He further added that Chicken Tikka Masala is a personal favorite, which he enjoyed with Naan.

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The Best Food Recipes To Make in Zelda Tears of the Kingdom - The Nerd Stash

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Food is an important resource in Zelda Tears of the Kingdom for healing, stat recovery, and resistance to the heat and cold. The process can involve a ton of legwork, from hunting down lizards to finding specific plants to chasing game. Whatever the case may be for a recipe, understanding some of the best kinds of things to cook can be the difference between preparedness and a lack of it. Whether you’ve just finished playing Breath of the Wild or are starting Zelda Tears of the Kingdom anew, you’ll have to learn how to cook in Hyrule. So grab your chef’s hat. We have a list of the best food recipes in Zelda Tears of the Kingdom for you to learn and use.

What Makes the Best Food Recipes in Zelda Tears of the Kingdom Useful?

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Dishes in Zelda Tears of the Kingdom can provide all kinds of benefits. Hasty dishes can help increase your speed if you really need to leg it out of an enemy’s way. Energizing dishes can help improve stamina, especially when you’re climbing a tall mountain. If you’re gliding down somewhere, you’d rather not test with gravity. Energizing stamina dishes can help restore that wheel in a pinch. Spicy things for cold resistance, chilly things for heat resistance, if there is something to be gained, it likely can be achieved through food. (Have you noticed that Link gets a real big smile on his face while cooking? Not a coincidence.)

Below are a few of the best food recipes to make in Zelda Tears of the Kingdom. While some of the best dishes in the game can be complex, many of these aren’t. It can just be a simple matter of going to your nearest vendor selling food items or hunting down a few animals with a bow and arrow. In this article, we’ll focus on the best dishes to restore Link’s health. Because let’s face it, when you’re in a pinch with some big enemies, health is all you’re concerned about.

RELATED: All Horse Stable Locations in Zelda Tears of the Kingdom

Spicy Sauteed Peppers

Image via: The Nerd Stash

Spicy food can help you get through a cold spot, but this dish, in particular, has some robust healing effects. Additionally, getting your hands on it is not hard, so that’s always a plus. It can heal five hearts, making it good enough for any boss battle or pinching situation. If you have extra Spicy Peppers lying around, trying this dish isn’t a waste. If you don’t know where to get your hands on some Spicy Peppers, you can find them at many locations around the map. For example, Kakariko Village has some just southeast of Central Hyrule. They’re also found in the places you’d need them the most, such as cold regions closer to the Gutanbac Shrine or places like Gerudo or Hebra. This dish is easy to collect ingredients for, so it’s one of the best food recipes in Zelda Tears of the Kingdom.

Spicy Fruit & Mushroom Mix

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This is a relatively simple dish to make, and as a consequence, it only gives back Link a few hearts. However, be that as it may, the dish is easy to come by, as common as what you can find lying around on your travels. Getting all the ingredients you need for the Spicy Fruit & Mushroom Mix is almost as simple as taking a stroll in the nearby forest. Hylian Shrooms are practically everywhere in forested areas, and Spicy Peppers can be bought or found at multiple locations. If you plan on going to a colder environment, this dish can also serve as a handy cold resistance package. Just be aware this one, in particular, only gives you six minutes with each serving. The utility of the Spicy Fruit & Mushroom Mix makes it one of the best food recipes in Tears of the Kingdom for restoring health in the early game.

Spicy Pepper Steak

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Like all the other spicy foods in this game, Spicy Pepper Steak offers great cold resistance. The dual purpose of this dish makes it one of the best food recipes in Tears of the Kingdom. If you plan on braving some wintery depths, keep a few of these on your person. The cold resistance time for Spicy Pepper Steak is just over eight minutes. So, a few of these can be all the cold resistance you’ll need for an entire adventure. In addition to sounding delicious by itself, this steak recovers seven hearts for Link. So even if you don’t need the cold resistance, this is still one of the best food recipes in Tears of the Kingdom for healing.

Fish & Mushroom Skewer

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While some of the best food recipes in Tears of the Kingdom have a dual purpose, sometimes you just need hearts. And for that, we suggest the Fish & Mushroom Skewer. Mushrooms are common enough to find. Just take a walk in the nearby forest. The more challenging point to this equation is the seafood. On the coast of any body of water, you may find a little critter called a Bright-Eyed Crab. Catching that crustacean is the last step toward getting as many Fish & Mushroom Skewers as you need. It’s a simple meal, but it recovers seven hearts. So it’s excellent for healing.

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Stamina food and elixir recipes in Zelda: Tears of the Kingdom - Polygon

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In The Legend of Zelda: Tears of the Kingdom, stamina is a very valuable resource and even if your stamina is maxed out at three rings, you may find yourself needing more.

Energizing food and potions will restore your stamina, replenishing your stamina rings up to its max. Enduring food and elixirs will add additional yellow rings, which will disappear once you use it all.

The good news that is that if you’re an experienced Breath of the Wild player, all these ingredients and recipes for stamina food/elixirs will be familiar, as they use the same items.

Below, we list ingredients and recipes for food and potions that will replenish your stamina or even raise it beyond the limit (temporarily).

---

Stamina elixir recipes

To make energizing elixirs, you’ll want to throw energetic rhino beetles (found in Great Sky Island and West Necluda) or restless crickets (found in Great Sky Island and Hyrule Field) into a pot with at least one monster part.

To make enduring elixirs, you’ll want to use tireless frogs (found in Hyrule Field and Zora River) with at least one monster part. Tireless frogs are hard to find, but Beedle also sells them for 100 rupees each at Riverside Stable.

The more stamina critters you use, the more the elixir will add or replenish. Based on our testing, the quality of the monster drop you use doesn’t have an effect on the potion. Using a Red Bokoblin horn and a restless cricket had the same effects as using a Blue Bokoblin horn and a restless cricket.

Imaage: Nintendo EPD/Nintendo via Polygon

---

Stamina food recipes

To make energizing foods, cook up stamella shrooms (found in Lanayru Great Spring and West Necluda), courser bee honey (found in Hyrule Field and East Necluda), staminoka bass (Hyrule Field, West Necluda), or bright-eyed crabs (found in Lanayru Westlands and Lanayru Great Spring).

To make enduring foods, cook up some endura shrooms (found in North Tabantha Sky Archipelago and North Necluda Sky Archipelago) or endura carrots (found in East Necluda and Hyrule Ridge). Much like tireless frogs, these items are harder to come by than the energizing counterparts. At least one endura carrot can be found by Satori trees (those random cherry blossom-esque trees you see around Hyrule). The tree atop Satori Mountain in Hyrule Ridge (to the west of Sonapan Shrine), will have three endura carrots, making this a good place to pick up a few.

Just like the elixirs, the more of the stamina-based ingredient you use, the greater your gains. We cooked up five staminoka bass to make a fish skewer, and it replenished a full three rings of stamina.

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Zelda: Tears Of The Kingdom - Best Food Recipes To Heal Link's Health - GameRant

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Replenishing health in The Legend of Zelda series used to involve cutting grass and smashing rocks for stray hearts, downing a tall glass of Lon Lon Milk, or catching one fairy or another. Then Breath of the Wild introduced cooking dishes to the series, providing a new way to replenish health with more variety. Tears of the Kingdom keeps up the cooking with a whole host of new recipes to tuck into.

RELATED: Zelda: Tears of the Kingdom's Cooking Includes Neat References to Classic Zelda Games

Different dishes can provide other perks as well, like the Hasty dishes increasing speed, Energizing dishes refilling stamina, Chilly for Heat resistance, Spicy for Cold resistance, and more. While those may come in handy, it’s the health boosts that’ll keep Link and the player in the game. So, if players are looking for a way to recover, these are the best food recipes to heal Link’s health in Tears of the Kingdom.

7 Spicy Fruit & Mushroom Mix

The simplest dishes can give Link back a heart or two, and sometimes less. But if players want ones that’ll give them more hearts for their buck, they’ll have to load up on ingredients. Grab a few Hylian Shrooms and Spicy Peppers, and the player can make the Spicy Fruit & Mushroom Mix.

It offers 6 & a half minutes of Cold Resistance for any wintry location. More importantly, it’ll refill 5 of Link’s hearts. If push comes to shove in even temperate locations, this is a dish worth keeping in mind.

6 Spicy Sautéed Peppers

Unless they have a whole abundance of Spicy Peppers, that is. The mushrooms are fine enough, yet 5 Spicy Peppers are enough to make the Spicy Sautéed Peppers. It’ll also heal 5 hearts and get Link out of a pinch.

However, it’ll also give Link 12 & a half minutes of Cold Resistance, so it might be best saved for when Link’s right in the thick of Gutanbac Shrine and other snowy areas. But if the player has more than enough Spicy Peppers to go around, then the Spicy Sautéed Peppers are worth consideration.

5 Spicy Pepper Steak

The Spicy Peppers are great for Cold Resistance, though when health is the name of the game, it’s worth mixing 3 Spicy Peppers with 2 Steaks to make the Spicy Pepper Steak. Aside from sounding tasty, it’ll recover 7 hearts.

RELATED: Zelda: Tears of the Kingdom-How to Get Sand Boots & Snow Boots

This dish gives players more bang for their buck, albeit at the cost of withstanding the snow and icy breezes. It only offers 8 & a half minutes of Cold Resistance, which is still a decent amount of time. It’s just worth keeping in mind if the player intends of hanging around in the snow or just needs a pick-me-up.

4 Fish & Mushroom Skewer

The player doesn’t need Spicy Peppers and Steaks to just recover 7 hearts. Just for Cold Resistance. If the hearts are all the player is after, they can get that with a few Bright-Eyed Crabs and Mushrooms to make the Fish & Mushroom Skewer.

It’ll perk Link right back up in more ways than one, as the Bright-Eyed Crabs alone can also replenish Link’s stamina. They can be bought from traveling merchants or caught in their old haunts from Breath of the Wild like Lanayru Great Spring. Zora’s Domain is also a good spot for them, particularly if players want to complete the “Crabulous Deal” side quests.

3 Honeyed Apples

If fishing for crabs proves too tedious, players can head towards the woods and knock down enough Courser Beehives to get some honeycomb. They only need one to combine with the regular old apples to make Honeyed Apples, yet there’s no harm in stocking up.

The Honeyed Apples will also restore 7 hearts each, without any bonus effects. That can be enough if staying in the game against a tough boss or testing challenge is all the player is after.

2 Hearty Fried Wild Greens

On their own, the Fried Wild Greens can restore 5 & a half hearts, and it only requires some Chickaloo Tree Nuts and Hyrule Herbs to put together. It can also be combined with other items for additional perks, like Sundelions for Gloom Resistance.

RELATED: Zelda: Tears of the Kingdom-Should You Choose Stamina or Heart Containers? (No Spoilers)

With a few Hearty items, like the Hearty Radish, the dish will become the Hearty Fried Wild Greens, and add some temporary bonus hearts. While they can’t be replenished, they’ll extend Link’s health until the player can find the requisite Heart Containers to make them permanent.

1 Meat Skewer

There are enough dishes for players to experiment with. Players could even challenge themselves to a vegetarian, pescatarian, or vegan run of Tears of the Kingdom to see if it’s doable. It worked for Metal Gear Solid 3. That said, the dish that heals the most hearts in one go requires turning Link into an omnivore at least, or a full carnivore.

Hunt enough grassland foxes and woodland boars, and he’ll get Raw Meat. Cooking 5 of them together will produce the Meat Skewer, which will heal 10 hearts in one serving. It’s essentially a full heal for most of the game’s run and a very decent boost for the rest of it.

The Legend of Zelda: Tears of the Kingdom is currently available on Switch.

MORE: Zelda: Tears of the Kingdom - Best Disposable Weapons for Casual Enemies

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Ravneet Gill’s recipe for strawberry and custard tart - The Guardian

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The combination of smooth custard and juicy, bright strawberries is a match made in heaven. With just the right balance of sweetness and creaminess, this tart is such a crowd-pleaser, and sure to become a dinner party favourite. Learn some classic baking skills and really show off with this slice of summer.

Strawberry and custard tart

Prep 30 min
Chill 30 min
Cook 1 hr 20 min
Makes 1 x 8-inch/23cm tart

230g strawberries, hulled and quartered
100g apricot jam
½ lemon, juiced

For the pastry
110g cold unsalted butter, diced
175g plain flour, plus extra for dusting
50g icing sugar
A pinch of salt
3 medium egg yolks, beaten
100g strawberry jam

For the creme patissiere
500ml full-fat milk
130g golden caster sugar
¼ tsp vanilla bean paste
35g cornflour
125g egg yolks (from about 6 eggs)
300ml double cream, lightly whipped to soft peaks

Heat the oven to 180C (160C fan)/350F/gas 4. For the pastry, put the butter, flour, icing sugar and salt in a medium bowl and mix with your hands until it’s the consistency of breadcrumbs. Add two of the egg yolks and knead until it forms a smooth dough (do not overwork as you want it to be nice and crisp once cooked). Wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

Roll the pastry out on a lightly floured surface to 5mm thick and use to line an 8-inch/23cm tart tin, leaving a little overhang (the pastry can shrink a little while baking). Add some baking beans and blind bake for 30-35 minutes, until the edges are golden. Remove the baking beans and cook for a further five to 10 minutes, until golden and cooked through. Brush the pastry with egg wash, and cook for two minutes more.

Mix 20ml water with the strawberry jam and brush all over the entire pastry case. Carefully trim the excess pastry.

For the creme patissiere, heat the milk with half the sugar and the vanilla in a medium saucepan, and bring to steaming point (just before it boils). In a large bowl, whisk the remaining sugar, cornflour and egg yolks. Gradually whisk the milk mix into the egg mix until well combined, then pour back into the pan and cook on a medium heat, whisking constantly, for a few minutes, until bubbling and thick.

Blitz the creme patissiere mix in a blender to remove any lumps, then pour into a tray, place clingfilm on the surface to stop it forming a skin, and leave to cool.

Once cool, put the creme patissiere in a large bowl and beat with a wooden spoon to loosen. Carefully fold through the whipped cream until combined.

Pour the creme patissiere into the pastry case and smooth out the top (any leftover creme patissiere can be used with other desserts, or simply eaten with a spoon). Carefully remove the tart from its tin, then arrange the quartered strawberries on top. Finally, mix the apricot jam and lemon juice in a small bowl, and use to glaze the fruit.

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17 Summer Recipes Our Food Staff Can't Wait to Make - The New York Times

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Mentally, we’re in July.

Summer can be a punishing time of year — the heat! — but it can also be the most rewarding, full of juicy stone fruit consumed precariously over the kitchen sink, plump tomatoes fresh from the market (or the garden, if you’re lucky) and impromptu beach days that call for recipes both simple and satisfying. The season also flies by. In hopes of slowing down these warmer months and savoring every delicious bite of what summer has to offer, here are 17 recipes the New York Times Food staff can’t wait to make.

1. Best Gazpacho

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

I make Julia Moskin’s best gazpacho all summer long. It’s a great way to use up tomatoes that are getting too ripe and all those cucumbers your neighbor keeps bringing over. I hand it out in small, chilled glasses with a swirl of good olive oil on top for an unexpected guest or to start a dinner party. But, just as often, I pour some out for myself, lean against the kitchen counter and toast summer. KIM SEVERSON

Recipe: Best Gazpacho

2. Limonada (Brazilian Lemonade)

Armando Rafael for The New York Times. Food Stylist. Mariana Velásquez.

I have a list of items I can’t wait to make that feels like it grows 10 times faster than I can possibly cook. But Gabriella Lewis’s limonada instantly landed at the top. I’m intrigued by the concept of throwing quartered limes into my blender with sweetened condensed milk, which adds unexpectedly rich notes. I’m saving it for my first sweltering summer day, a sip of pure bliss. ALEXA WEIBEL

Recipe: Limonada (Brazilian Lemonade)

3. Juicy BLT

David Malosh for The New York Times. Food Stylist: Simon Andrews.

I cannot wait for the first BLT, that crispy bacon, the tangy mayo and, best of all, tomatoes so juicy they drip all over your hands. But who cares? It’s summer! I especially love Clare de Boer’s BLT because she marinates the tomato slices in red wine vinegar and salt before building the sandwich. This is really helpful for early season tomatoes, which can often use the flavor boost. And it makes dead ripe August tomatoes taste even better. MELISSA CLARK

Recipe: Juicy BLT

4. Skillet Meatballs With Peaches, Basil and Lime

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

I’m an absolute evangelist for Melissa Clark’s skillet meatballs. When summer rolls around, I want to eat every single stone fruit in every possible preparation, and this dinner satisfies that urge — it’s saucy, punchy and pretty enough for entertaining. Per Melissa’s suggestion, I usually serve the meatballs right in the skillet alongside coconut rice and a big salad. BECKY HUGHES

Recipe: Skillet Meatballs With Peaches, Basil and Lime

5. Stone Fruit Caprese

Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

I’m looking forward to spending most of the summer visiting family in Europe, where I plan to fill the table with large platters of simple dishes made from ingredients I find in the markets: Ali Slagle’s stone fruit caprese and summer squash scampi, and Melissa Clark’s all-purpose green sauce, which I can already taste slathered over rotisserie chicken. BRETT ANDERSON

Recipes: Stone Fruit Caprese | Summer Squash Scampi | All-Purpose Green Sauce

6. Cold Noodles With Tomatoes

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

To me, summer means cold noodles. I love to stash away frozen packs of instant Korean naengmyeon and bring them out whenever the craving strikes. These cold noodles from Eric Kim use ingredients that I always have in my pantry, and I can’t wait to experiment with whatever I have on hand, like dashi, soba or chewy arrowroot starch noodles. ALLISON JIANG

Recipe: Cold Noodles With Tomatoes

7. Summer Berry Buckle

Andrew Scrivani for The New York Times

I have an unscientific theory that summers in Montreal (where I live) are especially glorious to make up for the fact that our winters are, to put it nicely, difficult. Every summer, the fruit stands at Marché Jean-Talon become heavy with all sorts of berries — familiar friends like blueberries, strawberries and raspberries, but also haskaps, Saskatoon berries and gooseberries — and I plan to use them all in Melissa Clark’s summer berry buckle. MIA LEIMKUHLER

Recipe: Summer Berry Buckle

8. ‘Twin Peaks’ Cherry Pie

Jessica Emily Marx for The New York Times

When sour cherries hit the farmers’ market, it is time to strike. The tart cherries are available for only a week or two, so I buy as many as I can afford, pit them, pack them in sugar and freeze them (4 cups pitted cherries to ½ cup sugar). Those frozen cherries will appear in cherry pies during Thanksgiving and Christmas, and I’ll hold back a few fresh pints for snacking and quick baking projects. This year, I’m going to swap them in for the plums in Marion Burros’s stellar tart. SARA BONISTEEL

Recipe: ‘Twin Peaks’ Cherry Pie

9. Roberta’s Pizza Dough

Melina Hammer for The New York Times

Year-round, I can get a world-class pizza a few blocks from my house, but in the summertime, pizza from my grill has its own special appeal. I make a batch of Roberta’s pizza dough, shape it and plop it on the grill until it’s puffed and crackly, then top it with whatever I have on hand. If I plan ahead, it might be grilled zucchini with fresh ricotta, mozzarella and lemon zest, sprinkled with any patio herbs that have managed to escape the marauding New York City squirrels. CATHY LO

Recipe: Roberta’s Pizza Dough

10. Shrimp Salad

Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

When I need a salad with more oomph and protein, I look to Melissa Clark’s shrimp salad. It can easily be prepared ahead of time and transported to summer picnics, barbecues and potlucks. For the mayo haters, don’t be alarmed. The recipe still turns out fresh and bright, thanks to the two whole lemons and zest, celery and herbs that are tossed into the mix. ELEANORE PARK

Recipe: Shrimp Salad

11. Atlantic Beach Pie

Julia Gartland for The New York Times

Always, always Bill Smith’s Atlantic Beach pie. A dead simple lemon pie — egg yolks, lemon juice, condensed milk and a pinch of salt — baked in a saltine crust and topped with piles of whipped cream. It’s the perfect beach vacation dessert. MARGAUX LASKEY

Recipe: Atlantic Beach Pie

12. Shrikhand (Sweet Strained Yogurt)

Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.

I don’t love baking. And my desire to turn on my oven declines even more in summer. So I turn to shrikhand, the delightfully creamy, refreshing, I-can’t-believe-I-made-this-with-yogurt dessert from western India that’s spiked with saffron and cardamom and showered with chopped pistachios. It’s easy to put together, looks impressive and tastes luxurious. Checks all my boxes! PRIYA KRISHNA

Recipe: Shrikhand (Sweet Strained Yogurt)

13. Greek-Style Watermelon Salad

Craig Lee for The New York Times

Mark Bittman’s watermelon salad is the best of all worlds: salty, sweet, briny and herbal, with a variety of textures that make it fun to eat. Best of all, you don’t have to turn on a single appliance to make it. KASIA PILAT

Recipe: Greek-Style Watermelon Salad

14. Korean Corn Cheese

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Darun Kwak’s nearly effortless Korean corn cheese uses canned corn. But I am excited to make it with fresh, peak-season kernels. Cut from the cob and briefly sautéed, they’ll still have a juicy crunch. I’ll add lots of lime, a little hot sauce, and eat it with grilled steak and a cold beer. EMILY FLEISCHAKER

Recipe: Korean Corn Cheese

15. Summer Shrimp Scampi With Tomatoes and Corn

David Malosh for The New York Times. Food Stylist: Simon Andrews.

This shrimp scampi from Ali Slagle tastes like summer, comes together in one pan and takes less than 30 minutes. The corn gets nice and caramelized, the tomatoes blister and it’s all tossed together with shrimp in a delicious garlic butter sauce. It’s one of my summer staples for weeknight dinners or easy entertaining. Serve it with good crusty bread, a nice salad or enjoy it on its own. KIM GOUGENHEIM

Recipe: Summer Shrimp Scampi With Tomatoes and Corn

16. Pasta al Pomodoro

Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

With great hope, maybe since late April, I’ve been buying tomatoes like a fool. Recently, I cooked a pot of this pasta al pomodoro (with decent sungold cherry tomatoes on the vine) for me and my partner. I asked him what he thought, and he said, “Tastes like April tomatoes.” At first, I took it as a dig at my cooking, but he clarified that out-of-season tomatoes are special in their own way, that nature had given them to us, so we should appreciate them. It made me look at the tangle of spaghetti in front of me in a new way, not just because it was delicious to me, but also because it was a harbinger of the savory goodness to come. ERIC KIM

Recipe: Pasta al Pomodoro

17. Hawaiian Guava Cake

Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

I’m most excited to make the rose-tinted and incredibly visually pleasing Hawaiian guava cake. Yes, it does require turning on the oven, a criminal act during the summer months, but for the purpose of bearing this Wes Anderson-ified pink treat to a picnic in the park, I think it will be worth it. CAT BALDWIN

Recipe: Hawaiian Guava Cake

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