Do you ever feel the itch to rebel against summer cooking doctrine — the mandate to eat simply grilled fish and shaved vegetable salads — and just absolutely destroy a dish of something steaming, saucy and baked? Do you believe that melted cheese belongs to every season? Is the mozzarella stick your summer totem? I mention this because in the past two weeks I have developed a yearning for both chicken and eggplant Parmesan that can’t seem to be quelled. The schlepping of beach chairs, tote bags and damp towels has made me hungry.

I’ll always revere summer cooking for its ripeness and ease, but this week, I’ve got a few recipes for anyone who wants a break from all that is light, cool and raw. Corn and zucchini are still well represented, though: I’m not a monster.

Or am I? Send me feedback, ideas, anything at dearemily@nytimes.com. I read every email and love to hear from you.

One last note: This week, the United Nations issued a new report about the dire impact of climate change on the world’s food supply. If you’re feeling daunted, motivated to think about your own habits, or both, take a look at our F.A.Q. on food and climate change, and how to shop, cook and eat in a warming world.