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.
Almond and cherry trees are related by genus and we’d argue that cherries and the hot sun are kissing cousins. The juicy flavor of the sorbet nestled in the center of each slice will cut through the summer heat. The almond layer is crunchy and the hard shell of chocolate is meant to shatter just as your spoon makes contact.
We’ve never met a gardener who grew too little summer squash. Picking some of the blossoms for this recipe will help to curb an overabundant harvest and may even make your squash plants healthier. A few summers ago, some close gluten-free friends got together to fry things in a potluck style. Frying can feel like a big undertaking, so it’s great to make a group event of it. We like frying outside, under the stars, where splatters of grease may be magically cleaned by racoon tongues in the night.
It’s time to kick dad off of the grill and wow him with something new and unexpected this Father’s Day. We’ve taken tangy and tart rhubarb and paired it with the rich flavors of pork and smoke in these ribs. The key to succulent, fall-apart ribs is slow cooking. We’ve found the easiest way to make that happen is to simmer them in a flavorful broth before grilling.
The combination of brown butter and miso in this recipe provides a wow-ing umami flavor-- rich and toasty. We used baby spinach and arugula here, but we’ve tried it with roughly chopped chard and loved it just as much. This is a quick weeknight meal that is easily multiplied when unexpected dinner guests show up.
Bundt cakes are really easy to put together and automatically pretty given the elaborate shape of the cake pan, making them great for brunch or a party. Our take on the classic sour cream coffee cake bundt includes a spring addition: a bracing little hit of tart rhubarb that cuts through the richness.
This tortilla is great just out of the oven and equally tasty at room temperature. Tortillas are hearty and an easy fav for a picnic--they travel well and are quick to serve. We’ve added some spring charm to the Spanish classic with the addition of asparagus, which is in season and particularly wonderful right now.
If you ask us, one of the most heartfelt things you can do for someone you love is feed them. If you're looking for something special for your GF mama this Mother's Day, our soufflé could be your ticket! Think of it as an enormously fluffy cheese omelette that’s assembled in a new order, baked in the oven, and ready to impress. In this simple variation on the French classic, the eggs are separated, the whites whisked, then added back later with cheese.
In our gluten-free lives, we've really missed scones. They come together quickly and make a great snack or breakfast. The key to getting the gluten-free version right is having the personal resolve to let the scones cool completely on the sheet pan before trying to eat them. We love the classic use of currants here, but you can substitute any type of chopped dried fruit that you have on hand.
Onsen tamago is a Japanese egg cooking method that originally involved eggs being placed in a hot spring (onsen) for slow-cooking. In this method, heat permeates gradually and the eggs cook very gently. They emerge with a beautifully creamy texture and a yolk that is more firm than the white. The result is pretty much the opposite of poaching or soft boiling which will produce a firm white and a runny center.