| It's the end of August, and I've spent more time this summer sweating over my oven than I care to think about. (You see, in my kitchen it's already Thanksgiving and holiday cookie season, for recipe testing purposes.) I keep telling myself there are only a few more sweltering weeks — fingers crossed — to get through. I'm doing my best to focus on cooling, quick-cooking dishes. So you better believe I jumped at the chance to test my colleague Aaron Hutcherson's Black Forest Icebox Cake. This no-bake stunner channels the flavors of the classic layered dessert, swapping in thin chocolate cookies for the cake. They're stacked with fresh, halved cherries and a kirsch-spiked cream cheese whipped cream that gets its rosy hue from cherry preserves. The result is every bit as delicious as it is eye-catching. Many of our other recipes from this week are just as seasonally appropriate. Ellie Krieger's watermelon and cucumber salad is crunchy and refreshing. Ditto G. Daniela Galarza's pico de gallo, which can go from a snack on tortilla chips to the centerpiece of a meal as a bulked-up salad or with some eggs. Joe Yonan gives us another reason to swing by the market with a barely-cooked tomato sauce that tops pasta along with spinach and feta. Looking to stock or cook from the pantry? You might want to consider a blueberry jam that can be preserved in several ways depending on your needs. And when it comes to dinner, Aaron's pasta with canned clams and jarred marinara checks two important boxes: it's convenient and delicious. If you want to talk more about icebox cakes, no-bake desserts and other end-of-summer cooking ideas, be sure to join us for our live chat on Wednesday, Sept. 1, at noon Eastern. Until then, stay cool. You must register, but you don't have to be a Post subscriber to participate in our weekly chats. Want to get a jump-start or can't join us live? Go ahead and submit a question now. Correction: Last week's newsletter incorrectly referred to cookbook author Darina Allen as Darius Allen. We apologize for the error.  (Laura Chase de Formigny for The Washington Post; food styling by Marie Ostrosky for The Washington Post) The classic cake becomes a cool no-bake dessert with fresh cherries, store-bought chocolate cookies and a cherry and cream cheese whipped cream. By Aaron Hutcherson ● Read more » | | | A cooling, refreshing and summery salad that's easy to make and even easier to eat. By Ellie Krieger ● Read more » | | | Make a meal out of this salsa fresca with tortillas, chips, beans, barbecue, hot dogs, salads and more. By G. Daniela Galarza ● Read more » | | | Marinated strips of fish in a lime, onion and oregano mixture make for a fast and filling dinner. By G. Daniela Galarza ● Read more » | | | When the tomatoes are this good, you don't need to do much to turn them into dinner. By Joe Yonan ● Read more » | | | Briny canned clams are combined with olives and marinara sauce for a filling pantry pasta recipe. By Aaron Hutcherson ● Read more » | | | Use mashed plantains instead of potatoes for this flavorful, thrifty casserole. By Ann Maloney ● Read more » | | | Pick the right cut of brisket, and cook it slowly. This recipe is a great place to start. By Olga Massov ● Read more » | | | This jam recipe from cookbook author Camilla Wynne uses the open-kettle method, but the jam can be finished in a water bath, if you prefer. By Charlotte Druckman ● Read more » | | | A sprinkle of espresso powder balances the sweetness of these blueberry jam meringues. By Charlotte Druckman ● Read more » | | | For those who have to avoid alliums, infusing oil and then carefully straining out the solids can help normalize their cooking again. By Joe Yonan ● Read more » | | | |
More from Voraciously Monosodium glutamate, a.k.a. MSG, can be a very useful tool for boosting flavor. Here's some background on the ingredient and how to use it at home. By Aaron Hutcherson ● Read more » | | | Skipping the water bath method made canning jam doable for me. But was it safe? By Charlotte Druckman ● Read more » | | | Recipe ideas for mornings, afternoons and beyond. By Kari Sonde ● Read more » | | | Recipes you may not have known you can make in the popular multicooker. By Kari Sonde ● Read more » | | | We have a great eggplant parm, of course, but you'd be well-served to try these salads, dips and more. By Becky Krystal ● Read more » | | | Plus, two more affordable wines from Australia and New Zealand, a red from Spain and a white from Burgundy to complete the week's lineup. By Dave McIntyre ● Read more » | | | |
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