Tomato and peach panzanella may sound unlikely but it’ll knock your socks off. If you’re not wearing socks this time of year, then it’ll knock your flip-flops off. Guaranteed.
This plum sorbet is going to change your late-summer fruit strategy. And you don’t even need an ice cream maker. Now that’s easy and elegant.
Because nothing says love like cheesy pasta magnificence. This baked mac ‘n cheese, with Colby, Cheddar, and crisp, buttery bread crumbs can be made ahead of time, too.
This brilliant sandwich works with any pulled pork you’ve got, leftover or freshly smoked. But trust us, you won’t be able to make these fast enough to keep up with the demand.
Fried dough in any incarnation is something to get excited about. Though we’re sorta partial to this particular cinnamon sugar-coated awesomeness.
A little tangy and not too sweet, this North Carolina style barbecue sauce is juuuuuuuuuust right.
Sorta like shakshuka, aquacotta is an Italian soup from southern Tuscany that’s essentially leftover bread, tomatoes, onions, and chiles with eggs and a little Parmesan. Living large.
Maple Sriracha bacon isn’t just the title of this simple recipe, it’s the ingredient list as well. Which means you probably already have everything you need on hand.
This grown-up mac-and-cheese gets some gusto with its mild heat from chiles and its smattering of—are you sitting?!—crushed tortilla chips in place of bread crumbs.
This ingenious approach to spaghetti requires just your usual boxed pasta, a bottle of wine, and 30 minutes. Gorgeousness ensues.