Looks like they're expecting a long, hot summer at the New York Times' Dining Section...
Hot Nights, Cold Suppers: Because the flavors of something cold are usually less pronounced than when they were warm, Melissa Clark suggests using a ton of herbs and spices when making meat that's intended to be eaten cold the next day. With recipes for Mustard-and-Chili-Rubbed Roasted Beef Tenderloin, Garlic-and-Herb-Rubbed Butterflied Leg of Lamb, and Tandoori-Style Chicken, and salad suggestions to pair with the meats.
Awakending to the Greenmarket: A Cook Obsessed: A new column (every other week for the summer) called Bringing It Home, will focus on using the Greenmarket as a family's larder. This week, a resident of Union Square writes of her obsession with the market, with recipes for Lemon Balm Panna Cotta and Lemon-Basil Risotto With Zucchini and Fava Beans.
New Praise for an Old Grain: Marian Burros convinces us that barley doesn't just have to be a boring old winter grain. With recipes for Corn and Barley Salad on Arugula and Chilled Yogurt and Barley Soup. PLUS... • Dinner-Party Roulette: Who's in the Next Chair?: Alex Witchel continues to entertain with dinner party seating stories. At charity events and weddings, what's worse than the food? Witchel claims it is sitting next to the Blackberry-addled. With the recipe for James Beard's Pleasant Pasta. • Tomatillos With Heat High or Low: The Minimalist introduces the Tomatillo, with a recipe for Tomatillo Salsa. • No More Slingshots at Goliath: Asimov drops the two-word bomb, "California Chardonnay," with a tasting of twenty-four bottles. The top ten are a pricey lot, but some look worth a try if (shhhh) California Chardonnay is your thing. Florence Fabricant offers a recipe for Slow-Roasted King Salmon With Creamed Cucumbers as a pairing.