This Farro Tabbouleh is a hearty twist on the Mediterranean classic. Nutty farro is tossed with sherry vinegar, olive oil, cucumbers, tomatoes, onion, parsley, and feta. Fresh, light, and satisfying, it’s perfect as a standalone meal or paired with grilled chicken, shrimp, or steak.
Grandma’s banana cookies get a modern upgrade and transform into Bananas Foster Ice Cream Sandwiches. Chewy banana-pecan cookies cradle scoops of vanilla ice cream swirled with a rich banana-rum caramel ripple. A touch of corn syrup keeps the caramel smooth, making this nostalgic-meets-playful summer dessert irresistible.
Our July cookbook club featured The Wishbone Kitchen Cookbook—the perfect summer pick for backyard dining. I made Meredith’s iconic Heirloom Tomato Galette, layered with pesto, Parmesan, peak-season tomatoes, and creamy stracciatella. Easy to roll out and even easier to love, this tart quickly became a favorite of ours
This Tomato Toast with Calabrian Mayo is summer on a plate – crispy olive-oil-fried sourdough, creamy Duke’s mayo spiked with fiery Calabrian peppers, and juicy heirloom tomatoes. Finished with flaky salt and chives, it’s the perfect balance of crunchy, creamy, spicy, and sweet. An easy, irresistible August recipe you’ll crave all season.
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.
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.