This week, New Yorkers have been turning to seasonal recipes as the city settles into July's heat. Miso-peanut chicken has emerged as a popular choice in home kitchens, appearing in several local cooking groups and on social media feeds. The dish, which combines savory miso with the richness of peanut, suits weeknight dinners when oven use feels unbearable.
At the Union Square Greenmarket on Wednesday, zucchini blossoms were among the first stalls to sell out. Several shoppers said they planned to bake them onto pizzas, a dish recently highlighted by food sites and home cooks alike. One vendor said he had seen more requests for the blossoms 'than any other summer.'
Broccoli salad, usually overlooked in favor of more dramatic greens, has become a staff favorite at some smaller restaurants in Brooklyn. At a Park Slope cafe on Thursday afternoon, a server reported that their version — with toasted seeds and a tangy dressing — is outselling kale salads this week.
The heat has shifted eating habits citywide. Cold dishes, salads, and quick sautés are favored over roasts or braises. Late-night diners along Avenue A on Thursday could be seen opting for lighter fare and iced drinks, with outdoor seating filled well past midnight.
Recipe trends move quickly in New York, often shaped by what's available at local markets and the week’s weather. For now, miso-peanut chicken and zucchini blossom pizza reflect the city's summer rhythm, as kitchens adapt to both climate and local harvest.