Sheet-pan baked feta with broccolini, tomatoes and lemon for Wednesday, a one-pan meal that’s like a delicious hot salad, easily made. (If it’s too warm where you stay and you have a grill, you could swap that rig in for your kitchen oven and cook the meal outdoors.)
To bring a zip to Thursday’s repast, how about this summer shrimp scampi with tomatoes and corn?
And then on Friday you can end where I started, with another fine chicken recipe: huli-huli style, to eat with this spicy kimchi potato salad and cold watermelon for dessert.
There are thousands more recipes to cook this week awaiting you on New York Times Cooking. (Stunning summer fruit desserts! No-cook recipes for a heat wave!) It is true that you need a subscription to access all of them, and to access all the features on our site and app. Subscriptions support our work and allow it to continue. I hope, if you haven’t already, that you will think about subscribing today.
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Now, it’s a long-distance drive from chervil and stone-ground grits, but I raved about S.A. Cosby’s “Razorblade Tears” a while back, and maybe you didn’t believe me. So let Adam Sternbergh make the case for reading it right now, in The Times.