1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.
Plum Almond Cake3/19
Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait 'til you learn the stealth ingredient.
Let's pretend, just for a moment, that we don't mind stereotypes, shall we? Though this sammie can still make The Woman hungry.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
This cooling concoction takes its kick from a shot of vodka and, for those who like to live dangerously, a pinch of cayenne.
Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
A gentle and genteel sipper, this libation draws on gin, cucumber, club soda, mint, and the lilt of lemon as a solution to lazy, languid summer nights.
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.
Veggies from the garden or greenmarket are cooked ever so gently, then tossed with a mild vinaigrette and gilded with chicken. Summer at its simplest.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi is the robust bursts of candied ginger.
Never give zucchini away again with these equally tempting yet uniquely different slaws—choose rich and creamy or tart and sweet.
A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it's not like an instant spa treatment.