Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.
Magnificently sweet, outrageously vibrant, unconscionably healthful, and altogether lovely. That’s what we think of these juice pops. Dare you to guess the ingredients.
The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
You can’t prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this unerringly precise recipe.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
“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.
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
Forget about pleasing the kids. These spicy little lovelies have boast mango with a hint of lime and are sure to woo the sophisticate in you.
These popsicles are just as satisfying as you’d expect from that strawberry-smudged face and its expression of unabashed happiness.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don’t try this on salads.
Make an all-too-ephemeral ramps season everlasting simply by tossing the stinky veggies in a jar with some vinegar and sugar.
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