I’m filling in for Emily again this week and thinking about — and loving — the casual weeknight dinners of high summer. In my home, we often eat with our hands and pack up meals to enjoy the sunset at the beach or in the park. My kids’ friends drop in, and we squeeze around the table, pulling up stools from the kitchen counter when we run out of chairs. Or, rather, people come to the stove when they smell Yewande Komolafe’s corn and shrimp beignets frying. Sweet corn kernels sliced off the cob punctuate every bite, fat with plump shrimp.

Source: New York Times July 16, 2021 16:52 UTC