Chat Transcript: The Food Team answers your questions and talks about the perfect chocolate pie, simple syrup, this week’s recipes and more!

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Sip breezy summer cocktails or indulge in adult slushies or “sloshies.” Slice into a grill-roasted pork loin slathered in blackberry sauce. Put a gorgeously colorful salad made with raw corn, radishes and squash in the center of the table. Give a healthful cucumber salad a protein boost with crumbled egg on top. Or turn summer tomatoes into an scrumptious tart, using everything bagel seasoning.

We’ve been summering, finding light, bright spots in our kitchens. Kari Sonde rounded up zucchini dishes to use up that seasonal bounty. And Becky Krystal pulled together a collection of plum-centric dishes to try.

Even though we’re embracing the season, we’re still being practical. Along with all those hot-weather sips and bites, we’re heeding Rachel Jackson’s advice for using food scraps, such as peels, stems in our cooking. We’ll never pitch the brine from our pickle jars again.

For ease, we’ve got a Sheet Pan Honey Garlic Chicken and Broccoli dish that uses common ingredients and can be ready in minutes.

If you’re craving something a little fancier, try one of the pretty-as-a-picture dishes that Kari Sonde rounded up this week, including a gorgeous Pommes Anna.

Want a good summer read? Check out Anela Malik’s piece on how her father handed down an understanding of her history and culture and how cookbooks by black authors allow her to continue that education. She shared a recipe for roasted sweet potato with collard butter from one such book: Todd Richards’ “Soul: A Chef’s Culinary Evolution in 150 Recipes.”  

Some readers are looking for alternatives to popular Goya products after the company’s CEO praised President Trump.  Readers asked and we shared a ready-in-minutes sazón spice mix recipe from Von Diaz’s cookbook, “Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South” (University Press of Florida, 2018).

And, as if we needed a reminder of the ongoing pandemic, Emily Heil came across a slew of baked goods made in the shape of the coronavirus. The concept got decidedly a mixed reaction.

If you prefer your sweets classically shaped, Allison Robicelli joins us in this weekend to talk about the chocolate cream pie she shared with us last week. It’s a deep-dish creamily delicious treat.

Let’s dig in.

 

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