When the weather is too hot to cook, Ina Garten comes to the rescue. This collection of no-cook Barefoot Contessa recipes keeps your kitchen – from smoked salmon dishes to make-ahead salads and smart store-bought shortcuts, these dishes are summer lifesavers -no oven or stove required.
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.
Lidey Heuck’s Cherry, Nectarine & Jalapeño Salsa is peak summer in a bowl. It’s fresh, fruity, and zippy, with sweet cherries, juicy nectarines, and just the right heat. This no-fuss recipe is perfect with tortilla chips for an easy warm-weather snack.
Whether you’re looking for a dish to take advantage of the bounty of local summer fruits and vegetables, something that’s easily transportable for a potluck cookout, or just pining to fire up the grill, I’ve got you covered!
Eric Kim’s Furikake Tomato Sandwich reimagines a summer staple with Japanese flair. Toasted bread, creamy mayo, and thick heirloom tomato slices are elevated by umami-rich furikake seasoning. This fusion creation amplifies the tomato’s natural flavor, resulting in an intensely satisfying sandwich perfect for August’s peak tomato season.
Day 3 of Tomato Sandwich Week featuring Smitten Kitchen’s elevated take on a classic. This version combines toasted sourdough, mayo, golden-brown fried provolone, and juicy tomatoes. While typically a tomato sandwich purist, I couldn’t resist this delicious twist, resulting in a flavorful summer treat.
Andy Baraghani’s Tomato Toast reinvents the classic sandwich with grated garlic-infused mayo and lemon juice. Served open-faced on toasted country bread, it’s topped with juicy tomatoes and a flavorful mix of sesame seeds, sea salt, pepper, lemon zest, olive oil, and Aleppo pepper. A simple yet sophisticated summer treat.
As a cartoon in the New Yorker recently said, “Summer’s here. Do you want to talk incessantly about tomatoes or corn?” All I ask is: why choose? Sure, I practically eat tomato sandwiches daily during July and August, but I’m never going to turn down […]