Nicole’s article was about good watermelons — heritage watermelons, black-seeded and sweet — and mine was just a commodity watermelon, but no matter: It was my first of the season, and I was looking forward to it. I used about a quarter of it to make her recipe for country panzanella with watermelon dressing (above): amazing. I made watermelon chaat to accompany a dinner (keema with rolls and yogurt). And then I made watermelon granita because I like watermelon granita after dinner in the summertime, even if I’ve been eating watermelon all day. But Nicole’s story left me craving seeds and deeper flavor, and I’m going to spend some time in the next couple of weeks seeking both out.

Source: New York Times June 09, 2021 14:26 UTC