Hawa Hassan’s Salatet Summaq is a fresh Iraqi salad packed with ripe tomatoes, crisp cucumbers, red onion, parsley, and mint. A simple lemon and olive oil dressing gets a tart, citrusy boost from sumac. It’s an easy, refreshing summer side that makes the most of peak-season tomatoes and cucumbers.
Ina Garten’s orecchiette with broccoli rabe and sausage is a weeknight staple for good reason. Sweet and hot sausage, bitter greens, and a simple red wine tomato sauce come together quickly, with plenty of Parmesan at the end.
Ina Garten’s Tomato & Goat Cheese Tarts prove that store-bought puff pastry can taste like a masterpiece. Buttery and golden, each tart layers caramelized onions, creamy goat cheese, and juicy tomatoes, finished with basil and Parmesan. Simple and elegant.
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.
Chris Morocco’s shepherd’s pie is a rich, comforting take on the classic. Made with bacon, lamb, red wine, and herbs, the savory filling simmers down into a flavorful ragu. Topped with golden mashed potatoes enriched with butter and sour cream, it’s a cozy, satisfying dish perfect for chilly nights or St. Patrick’s Day.
Transform traditional nachos into an elegant appetizer with Ina Garten’s Fresh Crab Nachos recipe. Featuring a rich blend of crab, Cabot’s extra-sharp white cheddar and Pepper Jack cheese, plus a creamy trinity of mayonnaise, cream cheese, and sour cream. Topped with fresh vegetables and lime for the perfect finish.
Edy Massih’s Charred Corn, Tomato & Halloumi Salad is the perfect late-summer dish combining flame-charred corn and scallions with tomato wedges and seared halloumi, dressed in a mint-lemon vinaigrette. It’s an easy, flavorful way to savor seasonal produce before autumn arrives.