Tastes Like August

It's time to eat all the zucchini, corn, shrimp, and strawberries and blackberries.

View in browser|nytimes.com Continue reading the main story August 7, 2021 David Malosh for The New York Times. Food Stylist: Simon Andrews. Tastes Like August We're a week into August already, if you can believe it. Cope with the rapid passage of time by making something that tastes distinctly of slow summer days, like a bowl of David Tanis's gently simmered vegetables in spiced yogurt sauce, or Yossi Arefi's skillet shrimp and corn with lime dressing (above). Follow either with a berry-flecked dessert: Millie Peartree's strawberry-lemon loaf cake or David's blackberry crisp with cardamom custard sauce are delightful options. Get more summer cooking inspiration in our collection of the most popular New York Times Cooking recipes of the week. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. Skillet Shrimp and Corn With Lime Dressing By Yossy Arefi 30 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Blackberry Crisp With Cardamom Custard Sauce By David Tanis 1 hour 20 minutes Makes 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Summer Vegetables in Spiced Yogurt Sauce By David Tanis 30 minutes Makes 4 to 6 servings Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd. Strawberry-Lemon Loaf Cake By Millie Peartree 1 1/2 hours Makes One 9-inch loaf Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018