Ginger Chicken With Peanut Sauce, Coconut Rice With Shrimp and Corn

These weeknight dinner solutions are reader favorites and take advantage of summer produce.

By Emily Weinstein

We recently published a collection of the 50 most popular recipes of the year so far on New York Times Cooking. If nothing else, I hope it reminds you to make our furikake tomato sandwiches while supplies last (and by that I mean audaciously juicy summer tomatoes), and that there are few pleasures more pure than plunging deep into a bowl of Magnolia Bakery banana pudding.

I’ve included a few recipes from that collection below, and others I want you to know about before summer ends. I’m [email protected] if you want to reach out. I always love to hear from you.

1. Ginger Chicken With Sesame-Peanut Sauce

The peanut sauce is so dominant and delicious that you could skip marinating the chicken in this Melissa Clark recipe and still get a great dinner. A tip for parents: Slather that sauce on anything you want kids to try.

View this recipe.

2. Coconut Rice With Shrimp and Corn

This is relaxed summer cooking with ingredients that mingle well in the pot, courtesy of Samantha Seneviratne. I especially love the pops of sweet corn.

View this recipe.

3. Buttery Lemon Pasta With Almonds and Arugula

Here comes Melissa Clark with your weeknight pasta upgrade.

View this recipe.

4. Dumpling Tomato Salad With Chile Crisp Vinaigrette

Commenters are loving this recipe (“a stroke of simple brilliance!”) as an inspired way to put freezer dumplings to work and take advantage of those aforementioned tomatoes. Read through those comments for a lot of ideas on how to riff on this dish from Hetty Lui McKinnon.

View this recipe.

5. Grilled Fish With Salsa Verde

A truly simple recipe to put in your back pocket, by Martha Rose Shulman. Broil the fish in the oven if you can’t grill.

View this recipe.

Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m [email protected], and previous newsletters are archived here. Reach out to my colleagues at [email protected] if you have any questions about your account.

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Emily Weinstein is the Food and Cooking editor of The New York Times. She also writes the popular NYT Cooking newsletter Five Weeknight Dishes. More about Emily Weinstein

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