Hello. I remember a 4th of July a few years ago when I flew to New York in the evening and could see fireworks all over the surrounding counties as I approached the airport: silent explosions of twinkling lights, beautiful and perhaps even moving. (Emotions are heightened on airplanes.) On my way home, I made myself a hot dog and ate it with a glass of champagne. Independence!
I was so much older then. I’m younger than that now. I’ll grill some burgers, maybe in Zuni Café style in San Francisco, perhaps in the style of the 5-8 club in minneapolis, and eat them with friends and cold beer. I’ll be serving hot dogs and corn for the kids, and a big platter of grilled vegetables decorated with neonatathe Calabrian condiment, to complete the meal. Summer squash casserole, macaroni salad, caramelized green onion sauce? I could take them out too.
You can do the same or follow your own happiness. Maybe do a tofu and vegetable satay with peanut sauce. Or have clam dip with your favorite local chips. Try huli huli chicken and one Lemon Farro Pasta Salad with Goat Cheese and Mint. Drink the salty lemonade known as nimbu pani. Bake a cobbler of liberty for dessert, or a blueberry pie.
And definitely give Ligaya Mishan’s latest a chance: a mac salad (above) from Oahu, Hawaii. It’s chef Mark Noguchi’s creation, which Ligaya wrote about for The New York Times Magazine this weekend, a salad that gave her “weightless richness, lifted with flavor and salt,” she said. writing. He rolls out Tabasco, and “only traces the sweetness, like a sideways glance, grated carrots and the most fleeting note of grace from sugar.” His report is a gain for all of us. Make this salad once and you’ll be making it all summer.
There are thousands and thousands of other recipes to cook on this national holiday waiting for you on New York Times Kitchen. It is true that you need a subscription to access it. Subscriptions support our work and keep it going. If you haven’t already, could you consider subscribing today? Thanks.
Now it has nothing to do with pork chops or butter cookies, but Sam Gilliam, the abstract artist of the draped paintings, has died aged 88. Here is Roberta Smith’s obituary for him, in The Times. And you can see some of Gilliam’s work at Pace’s websitehis New York gallery.
Finally, there’s a new video game based on Emily Dickinson’s poetry that I’m sure you’ll want to play. It’s called EmilyBlaster. You’re welcome. I will be back on Wednesday.