Inspired by traditional Caprese salad, we swap the tomatoes for stone fruit and slip lemon balm in as a stand-in for basil. When you toss a handful of lemon balm over nectarines, plums, and fresh, milky mozzarella, you release a sort of magic that enlivens a fruit’s natural sweetness. Lemon balm gives the nectarines and…
An Abnormally Delicious Summer Pasta
There’s nothing normal about alla Norma, a Sicilian way of serving pasta smothered in an eggplant tomato sauce. If you enjoy ratatouille, imam bayildi, eggplant Parmesan, or any other eggplant-and-tomato dish, you probably understand that they form a special combination. Although the resemblance may not be obvious at first, the two fruits are close relatives,…
A Garden-Fresh Dinner for a Summer Night
Summer’s sultry heat invites fresh, simple meals with garden vegetables that require limited effort to prepare. This tomato tart is a light and easy dinner for a warm night that takes advantage of the season’s kaleidoscope of cherry tomatoes falling in our gardens and showcased in our markets. Its presentation is as unpretentious as could…
Blueberry-Basil Pie
This recipe from Bow Hill Blueberries incorporates blueberries in both the filling and the crust. If you’re short on time, feel free to get a store-bought pre-baked pie crust or frozen pie dough to blind bake. Makes one 11-inch pie or tart For the Pie Crust 1 1/2 cups all-purpose flour 2 teaspoons Organic Heirloom Blueberry…
No-Bake Tiramisu Cheesecake Is as Good (And Easy) as It Sounds
If there was ever a match made in delicious-sweets heaven, it is the union of tiramisu and no-bake cheesecake. Tiramisu’s flavors (espresso, chocolate, mascarpone) play so well with rich and creamy cheesecake that it can only be said they were made for each other. Plus, is there anything more fun than a ladyfinger crust? To…
Vegetable Tian: A Taste of a Provençal Summer
A tian embodies the essence of Provençal summer cooking. Made with layered slices of tomato, zucchini, and eggplant, slow-roasted with olive oil and herbs until meltingly tender, the iconic dish is simple but stunning, and a celebration of the abundance of summer vegetables in this sun-drenched region of France. The word “tian” comes from the…
This Grilled Peach Salad Brings Together the Best of Summer
During every season, I find reasons why I like that season the best. In summer, it’s the easiest to declare summer is the best! Complicated cooking is out the window and replaced with dishes that are barbecued, salads that require little or no cooking, and raw fruits and vegetables that are sweet and succulent. Tomatoes…
Couscous Salad With Scallions, Golden Raisins, and Chickpeas
Couscous is such a versatile ingredient; it takes well to all sorts of additions, garnishes, and even cooking liquids, from savory stocks to sweet juices, and can be served hot or cold. I’ve even made it using cranberry or pomegranate juice instead of water to tint the grains a beautiful, deep red color and add…
Chicken Tonnato
Inspired by the classic Piedmontese vitello tonnato, this elegant recipe marries simply poached chicken breasts with a thick, creamy tonnato sauce of mayonnaise, tuna, lemon juice, capers, and anchovies. The tonnato is quickly made in a blender, spread on top of the chicken, and chilled for at least 12 hours or overnight. Juicy poached chicken…
Carrot Gazpacho
A trend in Spanish cuisine is the transformation of old recipes into new ones by using unexpected ingredients. This carrot gazpacho is precisely that—made using a base of pureed carrots and freshly squeezed orange juice, seasoned as you would a classic Andalusian gazpacho with olive oil, vinegar, and a little garlic. These few, simple ingredients…
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