| Good Saturday morning, everyone. How did your workweek go? Regardless, you made it to the weekend, so you deserve a little something to reward yourself. Maybe a cozy nap with the dog, a mini-binge of your favorite TV show and (you know I'm going to say it) a tasty treat — or two. That's what I did over the July 4 weekend when I went with my son to a minor league baseball game for his best friend's birthday party. The party included the typical ballpark fare for dinner and, of course, dessert. First came the food-service ice cream cups (the ones with the paper tops), then the homemade cupcakes. I let my son have both, and as I sat there in the bright evening sun, I figured, what the heck — I would, too. Things were melting! Life is short! And sometimes more is more, and more is better. Joe Yonan knows that, which is why he decided to combine two Southern staples into one outstanding meal: Fried Green Tomato and Pimento Cheese Sandwiches. (Neither component actually originated in the South, as Joe writes.) You only need 1/4 cup of oil to fry the four slices of green tomato, or none if you take the air fryer option. Even if you skip serving the tomatoes and cheese on a bun, you can enjoy the pairing as a fun appetizer or snack all summer long. Aaron Hutcherson's Ranch Chicken Salad Wraps also share bits of DNA with familiar dishes. The combo of ranch dressing and sriracha has some Buffalo chicken vibes, while the generous pile of vegetables and crunchy croutons (the real star, in my book) capture the color and abundance of those popular fast-casual salad bowls. You'll want to add this recipe to your brown bag lunch repertoire. Sipping Kristen Hartke's Tahini Coffee Slushy reminded me of plenty of other things I already like — smoothies, milkshakes, Frappuccinos and the occasional iced coffee. This cinnamon- and cardamom-scented drink walks the line between beverage and breakfast, meaning it's the kind of thing that can both satiate you and give you that necessary morning buzz. Salmon Cakes With Cabbage Salad might remind you of crab cakes, but Ellie Krieger ups the ante by lacing them with ginger, garlic, scallion and cilantro. And whereas crab cakes might be served with a creamy slaw, Ellie offers a bed of napa cabbage dressed with lime juice and sesame oil. This light summer meal comes together in just 40 minutes. Sometimes you don't need to do much to a favorite to appreciate it, hence Allison Robicelli's Classic Lemonade. What I really like about this recipe, though, is that you simmer strips of lemon peel in simple syrup, which helps extract all its complex flavors and gives you a candied garnish for serving. Daniela Galarza's French Lentil Salad hews pretty close to the kind of dish you'll find all over Paris and beyond. If you can get your hands on the recommended lentils du Puy, their diminutive size and nutty flavor make the salad special. If not, other green or brown lentils will work along with the sautéed vegetables, sherry vinegar, mustard, and feta or goat cheese. Need more kitchen inspiration or problem-solving? Aaron and I will be on hand to help in our live weekly cooking chat Wednesday at noon Eastern. Submit your questions now, and come back when we get the conversation started. Until next week, happy cooking. | 
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