Make your own soy milk


Homemade soymilk is rich and slightly sweet, with just a hint of complex bitterness, and it’s very simple to prepare. Soak, then simmer the dried soybeans until nice and tender, but still hold their shape. Rinse them with water to get rid of their papery skin, then blend the beans with cold water in a blender. You have finished.

Chilled in the fridge, then generously seasoned, this soymilk is ready to pour over bowls of cooked noodles to make kongguksu, the comforting, simple, nutritious and refreshing Korean noodle dish – an ideal summer meal.

Kay Chun’s recipe calls for cucumber and sesame seeds on top, although you can add or subtract toppings depending on your mood. Think halved cherry tomatoes, toasted pine nuts, sweet herbs, summer squash sticks, blanched frozen soybeans, or quartered hard-boiled eggs.

Cold noodles! I don’t want to eat anything else right now. One of my favorite recipes is Eric Kim’s Cold Tomato Noodles (he recently made a TikTok video about it), which I’ve tried with almost every variety of noodle in my pantry, including including soba, somyeon and spaghetti. It’s still just as good.

Salt a pile of chopped cherry tomatoes to release their juices and form the sweet and tangy base of the noodle broth. Add vinegar, soy sauce, mustard, garlic, a pinch of sugar and sesame oil, as if you were blending a salad dressing, then cut this intense mixture with water. It’s the delicious no-cook broth perfectly seasoned for the dish, ready to dress the noodles.

And if you’re looking for more cold noodles, Hetty McKinnon’s Cold Noodle Salad with Spicy Peanut Sauce is endlessly adaptable to whatever veggies you have on hand – radishes, shaved broccoli stalks, sliced ​​snow peas. , herbs. You can make it ahead and keep it refrigerated, just keep the peanut and scallion filling until you eat, when you want to stir the noodles again. They’ll get a little heavy as the sauce sits and thickens, but don’t worry: they’ll loosen up immediately if you mix them with splashes of water.

Go to the recipe.


If I turn on my oven in August, it must be for something worthwhile, like, say, Erin Jeanne McDowell’s giant summer tomato and corn patty. I love a galette, where the edges are randomly folded over the filling of a baking sheet, both in terms of the dough/filling ratio (ideal!) and the aesthetics (a little crooked, charming).

Erin’s pie crust carries a buttery mixture of roasted cherry tomatoes and corn, all baked together until the crust is a deep golden brown. It’s a great take-out dish for a party or picnic, and leftovers will be great for lunch the next day with a pile of salad leaves on the side.

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