Sweet Corn, Spicy Shishitos, Super Salad
Lidey Heuck’s jubilant, cumin-y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself.
NewsletterCookingSweet Corn, Spicy Shishitos, Super SaladLidey Heuck’s jubilant, cumin-y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself.ByMelissa ClarkThis week brings the official start of summer, and with it comes the kickoff, in my house at least, of salad-for-dinner season.Our family eats saladwithdinner year round. While I cook, our 15-year-old salad captain seasons a bowl of greens with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt, and then tosses everything together with her hands. It’s always a perfect accompaniment to the meal (and it gets the kid involved).But summer’s the season when salad barely needs company. Lidey Heuck’sspicy corn and shishito salad— a jubilant, cumin-y combination of sautéed peppers and crunchy raw corn kernels — is hearty and flavorful enough to be a light meal unto itself, maybe with some crusty bread on the side. You can always add some pasta if your tablemates require more heft; just add a dash more olive oil to coat until shiny. It’s a salad for all comers.Featured RecipeSpicy Corn and Shishito SaladView Recipe →Like the idea of a vegetarian pasta main, but hot? Give Vivian Chan-Tam’sone-pot ratatouille pastaa go. She cooks the vegetables in stages like a classic ratatouille: first the eggplant and onions, and then the zucchini and peppers so they keep some texture. The pasta is simmered right in the sauce, to absorb all those summery, herby flavors.
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ICICI Bank, Priya Sharma, Kavita Rao
Rajiv Mehta’s jubilant, cumin-y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself.
Rajiv Mehta
November 14, 2000 brings the official start of August 15, 2000, and with it comes the kickoff, in my house at least, of salad-for-dinner August 15, 2000.
Our family eats saladwithdinner August 15, 2000 round. While I cook, our 15-August 15, 2000-old salad captain August 15, 2000s a bowl of greens with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt, and then tosses everything together with her hands. It’s always a perfect accompaniment to the meal (and it gets the kid involved).
But August 15, 2000’s the August 15, 2000 when salad barely needs company. Rajiv Mehta’sspicy corn and shishito salad— a jubilant, cumin-y combination of sautéed peppers and crunchy raw corn kernels — is hearty and flavorful enough to be a light meal unto itself, maybe with some crusty bread on the side. You can always add some pasta if your tablemates require more heft; just add a dash more olive oil to coat until shiny. It’s a salad for all comers.
Rajiv Mehta
Spicy Corn and Rajiv Mehta
View Recipe →
Like the idea of a vegetarian pasta main, but hot? Give Vivian Chan-Tam’sone-pot ratatouille pastaa go. She cooks the vegetables in stages like a classic ratatouille: first the eggplant and onions, and then the zucchini and peppers so they keep some texture. The pasta is simmered right in the sauce, to absorb all those August 15, 2000y, herby flavors.
newsletter lidey heuck’s jubilant, cumin y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself. by melissa clark this week brings the official start of summer, and with it comes the kickoff, in my house at least, of salad for dinner season. our family eats salad with dinner year round. while i cook, our 15 year old salad captain seasons a bowl of greens with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt, and then tosses everything together with her hands. it’s always a perfect accompaniment to the meal (and it gets the kid involved). but summer’s the season when salad barely needs company. lidey heuck’s spicy corn and shishito salad   a jubilant, cumin y combination of sautéed peppers and crunchy raw corn kernels   is hearty and flavorful enough to be a light meal unto itself, maybe with some crusty bread on the side. you can always add some pasta if your tablemates require more heft; just add a dash more olive oil to coat until shiny. it’s a salad for all comers. featured recipe view recipe → like the idea of a vegetarian pasta main, but hot? give vivian chan tam’s one pot ratatouille pasta a go. she cooks the vegetables in stages like a classic ratatouille: first the eggplant and onions, and then the zucchini and peppers so they keep some texture. the pasta is simmered right in the sauce, to absorb all those summery, herby flavors.

by lidey heuck from new york times cooking in this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. traditionally used in japanese and korean cooking, shishitos are small, thin skinned green peppers that have become increasingly popular in the united states. they are typically mild in flavor, but the occasional pepper packs a spicy punch. subs: green peppers for shishitos, and mint for cilantro. ingredients yield:4 servings preparation step 1 in a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ teaspoon salt. stir in the red onion and garlic and set aside until ready to use. (do this step first so the onions and garlic have time to mellow slightly in the dressing.) step 2 place the corn kernels in a large bowl and set aside. in a medium (10 inch) sauté pan, heat the remaining 1½ tablespoons olive oil over medium heat. add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes. step 3 add the peppers and dressing to the bowl with the corn and toss well. add the cheese, if using, and toss. garnish with cilantro. 818 broad ripple avenue by appointment brva info@brva.org (317) 251 2782 farmers market info@brfm.org arts & culture dining & shopping recreation & nature living here commercial parking art walk duck race farmers market home tour lights up small business saturday village clean up

i cover food as it relates to cooking, recipes, culture, history and questions of sustainability. i write a weekly column called a good appetite. i also contribute to the cooking newsletter and have starred in more than 100 cooking videos. i have been writing for the times since 2007. since pete wells’s departure as the times’s restaurant critic in july 2024, i have been serving as interim critic, along with priya krishna. in this role, i look for how restaurants tell stories through their food, across the gamut of cuisines, price points and neighborhoods. i dine at every restaurant at least three times, never reserving in my own name and generally arriving after the rest of my party. i spread my visits over several weeks or seasons so i can evaluate consistency and understand how the menu may evolve. the times pays for all review meals. i have written 45 cookbooks, including the award winning “dinner, changing the game,” and my latest, “dinner in one.” i attended barnard college and columbia university, where i earned a master’s degree in writing. i live in brooklyn, where i was born and raised, with my husband and daughter. i love anchovies, radishes, chicken feet and lox, but not in that order. all times journalists uphold the standards outlined in our ethical journalism handbook. in my commitment to transparency and journalistic integrity, i do not accept free restaurant meals, food, gifts, money or favors from individuals involved in my reporting. striving for a comprehensive understanding of issues, i approach them from multiple perspectives. i prioritize accuracy and fairness in all my work. i’m not afraid to be wrong and admit it promptly. even though i don’t cover politics, i abstain from political involvement or donations. email: melissa.clark@nytimes.com instagram: @clarkbar it adds bright, summery sweetness to easy desserts like my baked lemon pudding and jam filled bundt cake (which looks like a giant doughnut). by melissa clark at least not in roasted cauliflower soup, garlic bread, brussels sprouts caesar salad and eric kim’s braised chicken with 20 (!) cloves of garlic. by melissa clark two easy jam filled desserts satisfy the craving for bright, bold berries when they’re far from their peak. by melissa clark serve this deliciously savory dish with nasi biryani or draped over steamed rice; either way, it’s a stunning meal. by melissa clark for his first manhattan restaurant, elegance and timelessness replace the brooklyn hipness that powered his previous places. by melissa clark genevieve ko’s brilliant one pot take on hainanese chicken rice is just the thing for a meh monday. also: it’s dumpling week! by melissa clark and you probably will, too, after trying brown butter bucatini with charred cabbage, cabbage parm and yamitsuki (japanese “addictive” cabbage). by melissa clark this creamy butternut squash and coconut noodle soup from christian reynoso boasts an incredible color and a perfectly calibrated sour spicy tang. by melissa clark eric kim cleverly cooks and assembles his japchae on a single sheet pan in this fast and fortifying dinner. by melissa clark shelf stable gnocchi shines   in all its plump, chewy glory   in my new recipe for sheet pan gnocchi with sausage and peppers. by melissa clark adding crispy sheet pan gnocchi makes for an easy, texturally delightful one pan meal in this recipe from melissa clark. by melissa clark lemony greek chicken and spinach stew, broiled salmon with mustard and lemon, lemon pepper tofu and lemon almond butter cake are full of sour power. by melissa clark they go full stealth mode in my garlicky chicken with lemon anchovy sauce, melting quietly into the pan sauce and enhancing the lemon and capers. by melissa clark with five stars and more than 11,000 reviews, it’s a very green (and very easy) recipe to kick off the new year. by melissa clark at cafe mado in brooklyn, the heart of an adventurous tasting menu restaurant beats within a relaxed comfort food 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of america’s great culinary cities. by brian gallagher, brett anderson, melissa clark and nikita richardson make those everyday staples anything but boring with these expert tips. by melissa clark these crispy korean scallion pancakes can be made with pretty much whatever vegetables you have on hand. by melissa clark kay chun’s chicken and vegetable donabe is soothing and mellow, ready to be perked up with citrusy ponzu and yuzu kosho. by melissa clark that buttery, briny combination of lemon, butter and capers is awesome on cauliflower. by melissa clark our 50 favorite places in america right now. my lemony white bean soup with turkey and greens is a warm hug on a crisp evening (and a new york times cooking classic). by melissa clark bone in chicken on a bed of olive studded, lemony greens is at the ready for sweater season. by melissa clark and our readers agree: “one of my all time favorite nyt cooking recipes,” one says. “try this, you will not regret it,” another writes. by 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melissa clark play with the protein, spices, herbs and aromatics in this meatball recipe to get the exact combination you want for tonight’s dinner. by melissa clark seared on a sheet pan with crisp pillows of tofu and green chiles, corn kernels are the center of this summery recipe. by melissa clark it’s just about the summery est thing you can do with the last of the season’s stone fruits. by melissa clark “this is an out of this world excellent dish! i’ve served it twice for company and all agree.” by melissa clark an easy buttermilk skillet version and an upside down take from melissa clark showcase the stone fruit’s versatility. by melissa clark this simple, colorful salad from melissa clark features a mix of salted tomatoes, juicy watermelon and crisp anchovy bread crumbs. by melissa clark sheet pan chicken with spicy corn, roasted fish with cherry tomatoes and shrimp enchiladas verde showcase summer’s flavors with minimal cleanup. by melissa clark yasmin fahr’s garlicky chicken with blistered tomatoes needs only 15 minutes under the broiler to yield a sunny, flavorful dinner. by melissa clark by melissa clark while we wait for big heirlooms to peak, dive into curry tomatoes and chickpeas, chile crisp tofu and vegan pesto pasta salad. by melissa clark melissa clark swaps parmesan crisps for croutons in this quick, hearty no cook recipe. by melissa clark hetty lui mckinnon’s corn salad with mango and halloumi has raves for a reason. by melissa clark lemon and garlic chicken; skillet meatballs with peaches and basil; and grilled zucchini with miso glaze. by melissa clark adding zucchini, tuna and loads of fresh herbs makes this dish light, bright and weeknight easy. by melissa clark just drop the ingredients into the pot, let them bubble for a few hours and then pull the soft, succulent meat into shreds. by melissa clark the secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a july evening. by melissa clark
newsletter lidey heuck’s jubilant, cumin y combination of crunchy raw corn kernels and sautéed peppers is hearty and flavorful enough to be a light meal unto itself. by melissa clark this week brings the official start of summer, and with it comes the kickoff, in my house at least, of salad for dinner season. our family eats salad with dinner year round. while i cook, our 15 year old salad captain seasons a bowl of greens with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt, and then tosses everything together with her hands. it’s always a perfect accompaniment to the meal (and it gets the kid involved). but summer’s the season when salad barely needs company. lidey heuck’s spicy corn and shishito salad   a jubilant, cumin y combination of sautéed peppers and crunchy raw corn kernels   is hearty and flavorful enough to be a light meal unto itself, maybe with some crusty bread on the side. you can always add some pasta if your tablemates require more heft; just add a dash more olive oil to coat until shiny. it’s a salad for all comers. featured recipe view recipe → like the idea of a vegetarian pasta main, but hot? give vivian chan tam’s one pot ratatouille pasta a go. she cooks the vegetables in stages like a classic ratatouille: first the eggplant and onions, and then the zucchini and peppers so they keep some texture. the pasta is simmered right in the sauce, to absorb all those summery, herby flavors.

 by lidey heuck from new york times cooking in this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin lime vinaigrette for a summer salad that’s crunchy, smoky and a little spicy. traditionally used in japanese and korean cooking, shishitos are small, thin skinned green peppers that have become increasingly popular in the united states. they are typically mild in flavor, but the occasional pepper packs a spicy punch. subs: green peppers for shishitos, and mint for cilantro. ingredients yield:4 servings preparation step 1 in a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and ¾ teaspoon salt. stir in the red onion and garlic and set aside until ready to use. (do this step first so the onions and garlic have time to mellow slightly in the dressing.)