August 20, 2022
There's no better time than mid-August to whip up a fresh, seasonal pasta dish. Grab the best tomatoes you can find for Eric Kim's pasta al pomodoro, or scoop up the shiniest eggplants at the market for Alexa Weibel's eggplant caponata with ricotta and basil. And Kay Chun's smoked almond pesto spaghetti (above) is the ideal vehicle for all that basil popping up this time of year. Dessert should take advantage of summer produce, too: Look no further than Jesse Szewczyk's chocolate zucchini loaf cake. You'll find more ideas for what to cook this weekend in this collection of our most popular recipes right now.
Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
By Eric Kim
1 hour 10 minutes
Makes 4 servings
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
By Alexa Weibel
30 minutes
Makes 4 to 6 servings
Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.
By Jesse Szewczyk
1 1/2 hours, plus cooling
Makes 1 loaf (about 8 servings)
By Kay Chun
20 minutes
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