Add to cooked pasta, garnish with a handful of basil and dinner is done. I’ve been making tomato salads almost every evening, and I have to admit I’ve grown weary of my olive-oil-salt-basil minimalism. Kay Chun’s Thai-style crunchy vegetable salad, with its dressing of fish sauce and lime, turns out to be the perfect antidote. Peak summer is also peak slow cooker. It’s fancier, richer and less sweet than American icebox cakes, though you’re permitted to skip the chocolate curls on top.

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