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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.

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