By Sam Sifton
Good morning. Here’s the report from where I sit: David Tanis is in The Times this week with a sweet summer dinner menu (above) that I think you could make this evening if you’re not too exhausted by [gestures] all this. It’s for a cherry tomato salad with green beans, chickpeas and feta followed by lamb patties with fried onions and a tahini-yogurt sauce and an apricot tart with pistachios for dessert. Make that meal tonight or some night soon, and I reckon it’ll leave you feeling elegant, a restaurateur in your own home.
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