The Tastes of Summer – The New York Times

The Tastes of Summer – The New York Times


Peach or watermelon? Kielbasa or hot dog? Fudgsicle or Chipwich? Our opinionated writers rank the season’s peak pleasures.

CreditKelsey McClellan for The New York Times

Plans for the summer — a picnic, a road trip, a trek to the beach — should always take food into consideration. Here, our writers offer their frankly subjective rankings of the season’s best — their favorite fruits and gas-station bites, the ultimate French fries and sausages.

How do the lists stack up? What are your go-to summer foods? Leave a comment and tell us all about it.


Image
CreditKelsey McClellan for The New York Times

Curly, wedge, shoestring — fries are a satisfying, hot and crispy counterpoint to every summer meal. Julia Moskin sizes up the field for one of the greatest deep-fried foods. (Sorry, home fries don’t count.)

CreditKelsey McClellan for The New York Times
CreditKelsey McClellan for The New York Times
CreditKelsey McClellan for The New York Times

Kim Severson counts down the best treats for those long drives when filling-station food becomes absolutely delicious and necessary. These staples can reliably be found in any part of the country.

CreditKelsey McClellan for The New York Times

Tejal Rao scoured bodegas and off-key ice cream trucks for the summery and the nostalgic — novelty character pops, classic sandwiches and candy bar ice cream confections.

CreditKelsey McClellan for The New York Times

Our critic Ligaya Mishan delivers her verdict on the perennial question: Corn or tomato?


CreditTony Cenicola/The New York Times

As the weather warms, Eric Asimov suggests sipping lighter wines — particularly whites and rosés. From Greece, France, Portugal and beyond, these varieties are affordable and made from grapes that are practically unknown.

More From the Summer Issue



Source link

About The Author

Related posts

Leave a Reply