This rustic fruit galette pairs a buttery almond pâte sucrée with juicy raspberries, blueberries, and peaches for a free-form dessert that’s more forgiving than traditional pie. Almond flour under the fruit soaks up excess juice for a crisp, never-soggy crust – no crimping skills required, just golden, bubbly, effortlessly beautiful results.
Calvin Eng’s Yauh Ja Gwai Panzanella swaps traditional bread for Chinese crullers that soak up a garlicky mustard vinaigrette. Ripe tomatoes, peaches, apricots, mustard greens, mozzarella, cilantro, and scallions create a sweet, savory, tangy summer salad layered with texture and boosted by a touch of MSG.
This vibrant summer farro salad combines nutty farro, roasted zucchini, sweet corn, cherry tomatoes, and red onion with a punchy pistachio pesto. Perfect as a vegetarian main or a hearty side, it captures the essence of peak-season produce. Add grilled protein for an effortless, flavor-packed summer meal.
A cookbook club review of Louisa Shafia’s The New Persian Kitchen, featuring standout Persian recipes including ash-e reshteh, kufteh, shirin polo, yogurt dips, stuffed tomatoes, persimmon cheesecake, and saffron ice cream. See which dishes were worth making and why this menu worked so well for a group dinner at home.
Eric Kim’s no-churn vanilla ice cream pairs a simple whipped-cream base with a rich dalgona butterscotch sauce made with dark brown sugar and instant coffee. The sauce adds buttery caramel flavor and balancing bitterness. Make the full recipe, or spoon the sauce over store-bought vanilla ice cream for a shortcut.
Escape the summer heat with Ina Garten’s array of frozen delights. Whether you’re craving homemade Milk Chocolate Oreo ice cream, simple store-bought “Ice Cream” Sandwiches, or impressive desserts like Raspberry Baked Alaska, Ina has the perfect cool treat for every palate.
This Spiced Speculoos Cookie Pudding is a nostalgic twist on classic dirt pudding, swapping Oreos for speculoos and Cool Whip for cinnamon whipped cream. Inspired by Midwestern potlucks, it’s an easy, no-bake dessert that delivers big flavor with minimal effort – perfect for summer BBQs, picnics, or anytime you need a sweet crowd-pleaser.
This CSA guide shares practical recipe ideas for cauliflower, fennel, Swiss chard, zucchini, basil, cabbage, scallions, potatoes, dill, and broccolini. Find tested recipes, no-recipe cooking methods, and simple preservation tips to help you use up seasonal vegetables before they wilt, spoil, or take over your refrigerator, with less food waste.