Tomatillos are a beautiful little gift from the garden, each packaged inside of the pretty paper in which they have grown. The flavor of a fresh tomatillo is much brighter when they’re just picked and we capture it in this salsa. If you’d like to have some late summer fun and add another dimension to the salsa, try grilling the tomatillos over low heat instead of simmering them on the stovetop.
The tomato bounty is incredible this year. As they come in, whatever we can’t use we freeze right away. For Sunday brunch, we defrost our stash and blend them into a Bloody Mary base. Some of our friends like their Marys extra spicy with hot pepper and horseradish, while others go for a lighter version with celery and cucumber juice. Use an electric juicer for some of the veggies here, like celery and fresh peppers, then set out a variety of juices so guests can mix as they like.
This salad is packed with the flavors of late-season bounty. Cool, sweet melon is tempered by thin slices of watermelon radish. The better your melon, the better this salad becomes, so choose melons that smell perfumy and strong when you give the end a good sniff. We've also tossed in fennel flowers and fronds that lend this dish a mellow, herbal note. Savory, sweet, and spicy, this neat little bundle of end-of-summer flavors comes together perfectly with our tangy lime dressing.
A tomato on every plate, at every meal. That is our current motto, as tomatoes come into their dreamy, perfumey perfection. In this summer salad, yellow plums provide a different kind of tartness and a varied note of sweetness from the tomatoes' own, making the flavor more complex. Sesame leaf (also called Perilla leaf) is a relative of mint and is wonderful with tomatoes. It’s used in Korean kitchens quite a bit and we love the herbiness it adds here.
Liza’s grandmother used to order this dessert whenever the two would go out to a “fancy” brunch. The Peach Melba was invented by famed chef Escoffier in honor of Nellie Melba, the singer for whom Melba Toast is also named after. Traditionally it is served with ice cream, but we’ve lightened it ever so slightly by using whipped cream. Tart raspberry sauce with juicy peaches and grilled caramel mix beautifully with the crunch of toasted almonds. It’s a delightfully messy affair, so bring extra napkins to the table!
This salad is the essence of the season. It's cool, brisk, and rich all at once--like a vacation by the sea for your palette. Since it’s a bit of an indulgence, save this recipe for a special occasion. We imagine serving it for a grad’s bon voyage, a long awaited meeting of old friends, or a lucky Leo’s birthday.
This has been a very special year for apricots in the Northeast. They’re so good, they’re actually transporting. We feel like we’re in Italy or France on a long summer vacation! Thank you, stone fruit gods. For the years when we’re not so lucky, Wild Apple has a foolproof way of packing plenty of apricot punch in our galette. Using fresh apricots along with the concentrated flavors of dried ones gives a lip smacking, tart, full flavor to our dessert. Almond cream adds a smooth richness and amaranth in the crust creates a crunch we can stop craving.
Right now, we want to be barefoot in the grass. We won’t come inside for dinner, and a quick grill is about all the cooking we can do--don’t interrupt our summer lazin’ around! Brining is the secret to a succulent grilled pork chop. We've paired ours with bracing, vinegary onions, and the two balance each other out for a perfect bite in each forkful. We use small, fresh onions with their stems and buds, but any white onion will work.
If you’ve gone berry picking, this cake is a great use of the proceeds! It's a simple one to throw together and the results are so satisfying, it may become your go-to summer sweet recipe. We love the combination of red currants and blueberries (about half and half), but any mix of berries works well. The fruit piled high on top of the cake is just stunning. We like to make this dessert for friends on a Saturday night and serve the rest with coffee (if there’s any left!) on Sunday morning.
Crisp cucumbers are flooding the markets. They have a mild flavor and when freshly picked, this flavor is aromatic and soothing. We just love them! There are all different types of cucumber to play with right now. Some, like the Indian Poona Kheera, can even be sautéed. Our salad recipe starts out briny, vinegary, and bracing but is mellowed by the feta and buttery, rich, Marcona almonds. We've also included mint to brighten things up and oregano for some complexity.