During my first summer living in Charleston, I decided to do a deep-dive into the famous tomato pie. I had eaten it before then—in fact, I used to make it when I lived up North—but frankly, nothing compares to local ingredients. It must be those low-country breezes that make Southern tomato pie such a delicacy….
A Berry’s Best Friend
Every berry lover should have a recipe for meringues up their sleeve. Snow white, light as air, and egg-shell crisp, meringues will dress up your favorite berries in these easy do-ahead desserts. Crumble and shower meringues as a sweet and dusty garnish, hollow their centers to fill as a sugary edible vessel, or simply fold…
Moroccan-Spiced Tomato Jam
A fantastic way to use and keep an abundance of tomatoes, this jam can be made with any variety or combination, from vine tomatoes to large beefsteaks. Classic spices from the Moroccan pantry—cinnamon, cayenne, and ras el hanout—imbue it with warmth. Ras el hanout is a vibrant, aromatic blend of spices that varies widely by…
This Cheesy Spinach Frittata Will Never Let You Down
Whether you’re looking for an easy, crowd-pleasing brunch dish or a weeknight dinner that doesn’t require a trip to the store, a frittata is always the answer. The Italian egg dish is as simple as it is versatile, and will never let you down. While it’s tempting to fill a frittata with a whole hodgepodge…
Tomato Pesto Tart Is a Lively Appetizer or First Course
With the advent of frozen all-butter puff pastry available for the home cook, we can make many inventive dishes that are Seriously Simple. I’ve made my share of desserts with commercial puff pastry, but this is my first attempt at a first course or appetizer. I wanted to prepare a simple summer tart that was…
The Family Table: A Recipe ‘Stained From Cherry Juice and Frequent Use’
Submitted by Charlene Hornick, Eugene, Oregon This cherry cake recipe was written on a 3-by-5-inch card in my mother’s recipe box, stained from cherry juice and frequent use. This is a family favorite, passed from my grandmother to my mother. No one knows the origin. It was served to guests about 60 percent of the…
Stocked Up on Baby Potatoes? Here’s a Recipe You’ll Love.
I stopped by the farmers market yesterday and couldn’t resist picking up some baby potatoes—two bags of them! My plan was to cut them up and roast them, but then I remembered a recipe I love to make when these baby potatoes are in season: smashed potatoes. These golden nuggets look like little potato pancakes…
This Smoky Bacon Mayo Upgrades Everything It Touches
This rich, smoky bacon mayo is the condiment equivalent of the song of the summer. Once you make it, you’ll have it on repeat all season long. And who could blame you? Adding bacon fat and super-crispy bacon pieces to a simple DIY mayo gives you a flavor-packed spread that’s delicious on almost anything (as…
Blueberry Apple Compote With Chamomile Whipped Cream
I like to top this blueberry apple compote with toasted nuts and oats for a dessert that’s reminiscent of a classic crumble, but decidedly less heavy. Chamomile combines beautifully with both apple and blueberries and makes an excellent whipped cream to serve with the compote. Makes 4 servings For the Chamomile Whipped Cream 1 cup…
Hibiscus Pineapple Punch
This hibiscus punch, brightly sour with a hint of sweetness, makes a refreshing drink in the summertime. You can dilute the punch with sparkling water or intensify it with a shot of rum if you like. Makes about 4 servings 3 1/2 cups water 1/2 cup dried hibiscus flowers 2 tablespoons dried elderflower Juice of…
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