Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Here is a dish that melds the best flavors of summer into a robust salad Yotam Ottolenghi calls for cherry tomatoes, but summer’s best tomatoes would also be right at home among the feta, mint and za’atar, the Middle Eastern spice blend Serve it alongside grilled meat, preferably in the back yard, summer nipping at the heels.

Mushroom-Spinach Soup With Middle Eastern Spices Recipe - NYT Cooking

Mushroom-Spinach Soup With Middle Eastern Spices Recipe - NYT Cooking

NYT Cooking: Here is an adaptation of the Korean braised-short-rib stew known as <i>galbijjim</i>, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply fla...

NYT Cooking: Here is an adaptation of the Korean braised-short-rib stew known as <i>galbijjim</i>, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply fla...

These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates It’s a festive, colorful, company-worthy main course that comes together fast.

These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates It’s a festive, colorful, company-worthy main course that comes together fast.

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Five minute loaf of bread...New York Times recipe from 2006 no knead bread   http://www.nytimes.com/2006/11/08/dining/081mrex.html

Five minute loaf of bread...New York Times recipe from 2006 no knead bread http://www.nytimes.com/2006/11/08/dining/081mrex.html

NYT Cooking: This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with <a href="http://cooking.nytimes.com/recipes/8174-cod-baked-with-prosciutto">cod baked with prosciutto</a>), redolent of a Provencal feast.

NYT Cooking: This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with <a href="http://cooking.nytimes.com/recipes/8174-cod-baked-with-prosciutto">cod baked with prosciutto</a>), redolent of a Provencal feast.

NYT Cooking: An Internet darling of a recipe, a favorite of mom bloggers and <a href="https://www.pinterest.com/nytfood/">Pinterest</a>, Mississippi Roast is traditionally made by placing a chuck roast in a <a href="http://thesweethome.com/reviews/best-slow-cooker/">slow cooker</a> and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...

NYT Cooking: An Internet darling of a recipe, a favorite of mom bloggers and <a href="https://www.pinterest.com/nytfood/">Pinterest</a>, Mississippi Roast is traditionally made by placing a chuck roast in a <a href="http://thesweethome.com/reviews/best-slow-cooker/">slow cooker</a> and simmering it beneath a stick of butter, a package of ranch dressing mix, another of “au jus” gravy mix and a handful of...

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it. (Photo: Jim Wilson/The New York Times)

A little honey and a little heat transform a typical block of feta into something soft, luscious and spectacular. (Photo: Mikkel Vang for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sabine Tucker.)

A little honey and a little heat transform a typical block of feta into something soft, luscious and spectacular. (Photo: Mikkel Vang for The New York Times. Food Stylist: Susan Spungen. Prop Stylist: Sabine Tucker.)

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