Cooking
My new vegetarian sheet-pan dinner is a perfect showcase for late-summer corn and pert chiles.
It’s Labor Day, the unofficial demarcation between the easy, breezy, long days of summer and autumn’s more rigorous, back-to-school vibe. But I don’t like it, so I’m keeping summertime going as long as I can.
After all, the pleasures of summer produce are still very much with us, and zucchini, melons and tomatoes are still living their best lives.
I’m giving my grill the day off and calling in the sheet pan for my latest, crispy tofu with corn and chiles. A perfect showcase for late-summer corn, this bright, colorful dish is just as much about the contrast of textures as it is those sweet and tangy flavors. It’s flexible, too, with readers reporting all manner of other ingredients they’ve tried, like bell peppers, napa cabbage and black beans. Try it out and make it your own, then don’t forget to leave a note. Our community of cooks will be grateful for your take.
Featured Recipe
Sheet-Pan Tofu With Corn and Chiles
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Now is also a great time to get reacquainted with your pasta pot, especially if the two of you have lost touch over the summer. We’ve got two bold, extra-spicy spins on classic pastas that will catch you right back up. For lovers of assertive, anchovy-forward puttanesca, Nargisse Benkabbou’s fiery, harissa-doused version is topped with toasted sliced almonds, which add crunch to the tangle of salty, tomato-slicked spaghetti. And Melissa Knific’s rich and buttery Cajun-spiced chicken pasta is a hearty take on fettucine Alfredo, with strips of chicken breast, red bell pepper and scallions threaded throughout the creamy white sauce liberally spiked with Cajun seasoning.
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