August 28, 2021
If you're a fan of barbecue potato chips, then Eric Kim's latest recipe, for roasted potato salad with barbecue dressing, is sure to please. It's our most popular recipe of the week, and the reviews are a good indicator as to why. ("My goodness," wrote one New York Times Cooking reader. "This is very tasty, and a real change-up from the norm.") Or try Melissa Clark's perfectly seasonal recipe for halloumi with corn, cherry tomatoes and basil (above), called the "easiest knockout ever!" by one reader. For more reader favorites — creamy pan-roasted scallops or chicken salad with nectarines and goat cheese, anyone? — be sure to check out this collection.
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
By Melissa Clark
25 minutes
Makes 2 to 3 servings
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
By Eric Kim
1 hour
Makes 6 servings
40 minutes
Makes 4 servings
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
By Ali Slagle
15 minutes
Makes 4 to 6 servings
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