Good morning! Today we have for you:
Shimi to share
For today’s featured recipe — the chef Lay Alston’s charred shrimp with shimi sauce, adapted by Yewande Komolafe — I’m going to do something a bit unusual. I’m going to share Step 2 of the recipe, because I think that’ll do a lot to describe its merits:
Our New York Times Cooking recipes aren’t usually laid out in such an enveloping way, but that’s the sort of eating experience Alston creates. In a wonderful new article for The Times, Yewande writes about the inclusive dinner series Ms. Alston has started hosting after a spinal cord injury. “I am two years out of the hospital,” Yewande says, “and only one year returned to my kitchen. In speaking with Ms. Alston, I have started to see the hazier parts of the road ahead a little more clearly. The work she is doing is much larger than one dish can capture, but her shrimp with ‘shimi’ sauce is a place to start.” (And some more details of the dish: It comes together in less than an hour; you can use light brown sugar if you don’t have coconut sugar; and you will want rice or bread to soak up every last bit of that herbaceous, funky-salty, so-good-you’ll-shimmy shimi sauce.) Featured Recipe Charred Shrimp With Shimi SauceNew and noteworthyCold sesame noodles with smashed cucumbers: This gluten-free recipe from Hetty Lui McKinnon (those are rice noodles!) is, in a word, refreshing. The cold noodles! The creamy tahini dressing! The craggy cucumbers! And it’s good at room temperature, too, in case you have any potlucks or picnics on the weekend agenda. Pork tenderloin with corn and peaches: I got a little lost in the gorgeous image for this Ali Slagle recipe before I snapped out of it and remembered that I needed to write about it, not just stare at it. I take this as a sign that this dish might be a real compliment magnet at your next dinner. Classic shandy: You might not need a recipe for a shandy, per se, knowing that it’s a 50-50 mix of a light-style beer (like a lager) and some sort of bright, carbonated beverage (sparkling lemonade, ginger ale or ginger beer). If so, please take Rebekah Peppler’s recipe as a reminder that summer is shandy season. For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
And before you goWhenever I visit a new city, the first (non-food-related) establishment I look up is a botanical garden. If you, like me, love an afternoon spent moving slowly and looking at plants, this mini guide to beautiful, quiet spaces across the country will be a happy read. Thanks for reading!
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