Good morning. I love cassoulet as much as, if not more than, the next glutton, but it’s by no means a summer dish. That’s why I’m so excited about Rick Martinez’s new recipe for Summer Vegetables and Beans with Toasted Crumbs (above). It’s a seasonal vegetarian dish inspired by the French classic, with a medley of green vegetables gently braised in olive oil to create a rich broth that’s the real star.
I think that should be your dinner tonight, but I understand this is the kind of meal you’d rather make during your weekend idyll. How about a vegan tantanmen with fried tofu instead? “My god, this is a slap,” one subscriber wrote below that recipe. I am not vegan so I could add a yum soft boiled egg.
Or broccoli salad with peanuts and tahini-lime dressing? It’s one of those rare recipes that uses the stems of the vegetable, to great effect.
One of the perks of shopping at H Mart is that I almost always have rice cakes and shelled edamame in my freezer. That makes this rice cake soup with bok choy and edamame a cinch. That is also an option for tonight.
We’re here to help should that prove difficult, or if you run into rough water while using our technology: cookingcare.. Someone will come back to you. And you can always write to me if you’re up to something, or just want to say hello: foodeditor.. I read every letter sent.
Now, it’s a far cry from peanut butter and Mexican Coke, but I came across a short story in the African literary magazine Brittle Paper that I thought you might enjoy reading. It’s called “Sambisa through the eyes of a bandit”, by Franklin Agbebaku.
Here’s Lola Méndez in Smithsonian Magazine on the origins and culture of ‘The Real Panama Hat’.
Take your time with Ethan Hawke’s six-part HBO Max documentary series about Paul Newman and Joanne Woodward, ‘The Last Movie Stars’.
Finally, here’s Dorothy Parker’s poem, “August,” with its shouted challenge, “Summer, do your best!” Light your tinsel moon on it, cook something amazing and I’ll be back on Wednesday.