Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Nope. Never again.
We have precious few absolutes, yet we always, always keep things simple with sea scallops. Why shroud that supple sweetness?
Just like the women for whom it’s named, this pasta puttanesca recipe is edgy, spicy, and more than a little sassy. Gets the job done in a hurry, too.
We wish someone had told us about this uncommon take on bread salad, which embellishes the usual suspects with figs and walnuts, a heck of a lot earlier.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Still, when you tire of that, there’s always this deeply satiating tactic.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ’em, there’s just one thing to do with ’em—make sauce and freeze it.
The quintessential summer sandwich, this stack is stuffed with grilled eggplant, bell peppers, red onions, and zucchini. Open wide.
No ice cream maker required. Just watermelon, citrus, sweetness, mint, and a whole lotta cold. Vodka optional. Then just scoop it up and plop it in a pretty bowl.
You don’t have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
Nothing helps a vegetable go down without a struggle like a little sweetness. We’re particularly fond of this lovely zucchini delivery system.
This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms? Wowsa.
The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
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