Good Bread Good Meat Good God Let's Eat : Recipes

Suzy Allman for The New York Times

FRIDAY, JULY 31, 2015

SAM SIFTON

Good morning. We took six recipes into the shop this week for renovation and new photographs. We introduce them herewith as things that you should absolutely consider cooking and eating over the weekend.
First up, Jacques Pépin's awesome 1991 recipe for zucchini salad(above), as simple as can be and a marvelous accompaniment to, say, a dish of roasted chicken Provençal.
Here's Mark Bittman's 2008 recipe for corn salad with tomatoes, feta and mint, best consumed after listening to Kelli O'Hara singing "Wonderful Guy" from "South Pacific."
Taking a different tack, we also present the chef Scott Conant's 2003recipe for spaghetti with fresh tomato and basil sauce, a dish he's rightly famous for, both inside and out of his restaurant Scarpetta and his hometown, Waterbury, Conn. (where the cross rises above Holy Land).
How about Molly O'Neill's recipe for chocolate silk pie from 1995? Perhaps you'd like to bake my boss recipe for banana pudding from 2013. Or throw down a gauntlet against the high prices stores command for granola with this 2011 recipe for granola that we adapted from the one Daniel Humm cooks for Eleven Madison Park in Manhattan. It's insanely good.
Any one of those recipes will make the weekend pass more brightly than it otherwise may. (Though if you don't agree, take a gander at this collection of recipes for cold noodles instead.)
And don't think for a moment that we have abandoned the novel. Tamar Adler has a shiny new recipe for vegetables à la Grecque in The Times this weekend, along with a column about preserves. You could make that, for sure. But the column also makes mention of a recipe for pickled shellfish Tamar picked up from a Maine fisherman named Raymond Gilliam. She recorded it as follows: "Wash your mussels or clams, then cook them till they open. Take them out of their shells. Put them in a jar, and cover all the way with Wish-Bone Italian dressing."
Which sounds pretty exceptional. We're going to try that as well.
Other ideas for what to cook tonight and this weekend are at Cooking. Please save the recipes you like to your recipe box, and rate them when you're done cooking.
If you run into trouble along the way, with a recipe or with any part of our site or apps, please reach out for help. We're atcookingcare@nytimes.com. If you want to be social, check us out onFacebook, Twitter, Pinterest and Instagram. The hashtag we use to brag on our food is #nytcooking.
Finally, if you're really pleased or angry (nowhere in between, please!), you can get me at foodeditor@nytimes.com. Have a great weekend.