For my summer panzanella, I toss juicy tomatoes, toasted sourdough, charred corn, quick-pickled shallots, basil, and goat cheese in a bright tomato-Dijon vinaigrette. It’s my ideal warm-weather bread salad for July Fourth cookouts, tomato season, or any dinner that needs something fresh, crunchy, and satisfying.
This Israeli Vegetable Salad is the ultimate no-cook summer dish. A bed of garlicky hummus with a touch of Sriracha is topped with juicy heirloom tomatoes, cucumbers, red pepper, and onion. Finished with mint and lemon vinaigrette, it’s perfect with pita or crackers.
I’ve never met a vodka sauce I didn’t love, and a new favorite is Lidey Heuck’s Saucy Shrimp alla Vodka!
I mean, how can you not love a simple homemade tomato sauce infused with shallot, garlic, crushed red peppers, and, of course, vodka combined with a little heavy cream and parmesan?!
Roasting is my favorite way to enjoy a non-peak-season tomato. For this simple dish, bread cubes are toasted in bacon fat before being combined with diced tomatoes, a little sugar, garlic, and basil, then topped with parmesan cheese, and baked until golden and bubbly.
Before stumbling upon Smitten Kitchen’s Skillet Piperade Eggs recipe in Keepers, I was unfamiliar with piperade—a dish that feels like the Basque version of shakshuka!
Lidey jokes that this is her husband’s favorite salad because it doesn’t contain any lettuce – and on this point I couldn’t agree more, many of my favorites are lettuce-less.
This vibrant salad combines chickpeas and Kalamata olives with diced tomatoes, bell peppers, cucumbers, red onion, capers, scallions and parsley all tossed in a garlic and oregano red wine vinaigrette.
Deb takes pity on our hectic weeknight schedules by cooking this farro with almost all the ingredients – water, onion, garlic, tomatoes, and red pepper flakes – for 30 minutes and viola!
Ina’s version of mac and cheese features a rich and creamy béchamel sauce infused with sharp cheddar, gruyere, and a touch of nutmeg. After tossing the cheesy goodness with the pasta, it’s all poured into a casserole dish. It’s topped with fresh tomato slices and a generous sprinkling of fresh bread crumbs then baked until golden-brown and bubbly.