The New York Times Recipes

Fred R. Conrad/The New York Times WEDNESDAY, SEPTEMBER 16, 2015 What to Cook Tonight SAM SIFTON We're in the business of recipes, but this time of year you don't really need them, not if there's fresh corn at the market and fat, ripe tomatoes, and you have access to good bread and decent mozzarella and maybe a spray of late basil. Steam the corn and eat it with butter and salt. Slice the tomatoes and the cheese, and arrange them together under a drizzle of olive oil and salt and pepper and torn pieces of the herbs. Eat with bread. Summer's on its way offstage. Eat every last bit of it you can. Or cook from actual recipes, by all means! Today's Food section has brought us a heap of new and exciting ideas. Kim Severson spent some time with our old colleague Ruth Reichl and came back with terrific recipes for her chunky roast eggplant dip; her pan-roasted chicken marinated in hot chile oil; and her divine chocolate cake. That's a few nights of deliciousness right there. Want to cook outside? Melissa Clark's been working at the grill, and has delivered an ace new recipe for rib-eyes served with blue cheese. We'll cook that under Friday night lights. Prefer to embrace the chilliness of fall with a soup? Martha Rose Shulman gave us a terrific new recipe for borscht made with mushrooms and beets. We'll knock that out the moment the glass looks to dip down below 60. More recipes to make tonight and during this week are on theCooking site and apps. Like, have you cooked Francis Lam's outstanding recipe for chicken korma yet? How about Alexander Smalls's recipe for smothered shrimp in crab-meat gravy? Or David Tanis's recipe for glazed shiitakes with bok choy (above)? Looking beyond the confines of The Times, take a gander at this recipe for green tomato chowchow we picked up from Garden & Gun. Save the recipes you like to your recipe box. (Here's how to do it with recipes from other sites.) Then get cooking! And whatever you make (or order in from your favorite restaurant), let us know about it. This week, we're collecting and sharing pictures of our weeknight eating on our social media accounts – Facebook,Twitter, Pinterest and Instagram – under the hashtag #NYTCooking. Show us your midweek pastas, your Wednesday-night salads, your after-work bar snacks-turned-dinner and your takeout General Tso's. And we'll show you ours. Finally, some culture. (Food for the mind.) Take a look at Todd Solondz's Interview interview with the artist Lisa Yuskavage. Smart. This Cat Cora memoir is pretty frank stuff. And absolutely make time to listen to Alessia Cara's new single, "Here," which has been on near-constant rotation at Cooking HQ for a few weeks now. It's a reminder that the socially awkward can have anthems too. See you Friday! If anything goes sideways please let us know:cookingcare@nytimes.com.

Melina Hammer for The New York Times Ruth Reichl's Giant Chocolate Cake KIM SEVERSON 1 1/2 hours, 20 to 25 servings

Tony Cenicola/The New York Times Eggplant Salad KIM SEVERSON 20 minutes, plus refrigeration time, 6 servings as an appetizer

Melina Hammer for The New York Times Chicken Diavolo KIM SEVERSON 45 minutes, plus up to two days' steeping and marinating, 3 to 4 servings

Andrew Scrivani for The New York Times Grilled Bone-In Rib-Eye Steaks With Blue Cheese MELISSA CLARK 30 minutes, plus 30 minutes' marinating, 4 servings

Andrew Scrivani for The New York Times Mushroom and Beet Borscht MARTHA ROSE SHULMAN 1 1/2 hours, 6 servings

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis. Bangladeshi Chicken Korma FRANCIS LAM 1 hour, 4 servings

Hannah Whitaker for The New York Times. Prop stylist: Theo Vamvounakis. Smothered Shrimp in Crab-Meat Gravy SAM SIFTON 1 hour 10 minutes, 6 to 8 servings.

Fred R. Conrad/The New York Times Glazed Shiitake Mushrooms With Bok Choy DAVID TANIS 30 minutes, 6 to 8 servings