We thought we’ve seen the egg in all it’s glory: eggocado, bacon and egg toast cups, and microwavable poached eggs. But, we were wrong. Here’s another quick and easy baked eggs recipe to add to your list of egg-cellent creations. Bonus: get ready for the most epic yolk porn of your life.
This can be used as a fresh sauce for pasta or as an element in many different dishes. When tomatoes are abundant, this is a good sauce to make in quantity to freeze or can.
One of the worst parts about late August and early September is knowing that summer is about to end. But we have something to console us — the most juiciest and sweetest tomatoes you ever did see. It also happens to be the one crop that many of us love to grow in our yards. So with tomatoes at their peak, we bring you 15 dishes to savor these fruits before they go.
There’s something to be said for vegetable integrity — that is, meals that preserve the way a vegetable really tastes even when it’s tempting to doll it up. The tomato is one of the best examples of this: As soon as tomatoes roll into high season in late July, all I want to do is start assembling the makings for tomato sauce to have around all year.
Blogger Sandra Mangas Hernández is behind this colorful dish, and you might recognize her name. We’ve featured many of beautiful creations from her blog La Receta De La Felicidad (“The Recipe for Happiness”), such as her Natural Red Velvet Beet Cake and the adorable Rainbow Cake. To create this summer treat, Hernández uses the same process you would when baking a cheesecake. If you’re growing tomatoes at home or find a bumper crop at your local farmers market, head to Hernández’s blog for the recipe and give this cake a try.
The pea puree flavored with sweet basil is the special element in this dish. Not only does it taste divine and have a wonderful vibrant color, but it makes the risotto super rich and velvety.
Roasted kale is a revelation. Here I’ve paired it with sweet roasted tomatoes, coconut, and a quick miso dressing.
In this recipe the farina is cooked in a savory combination of smoky corn stock and smoked cheese with sweet corn, topped with a refreshing tomato salad.
This is less of a recipe than it is a sketch of what belongs in a Lebanese tomato salad, which is so integral, so delicious that life just wouldn’t be as good without it!
The perfectly ripe summer tomato, juicy and still a little warm from the sun, is amazing in a Caprese salad, layered on a sandwich, or just to take a bite out of like it’s an apple. If you follow a few simple steps, tomatoes can also be easy to grow, says Suzy Hancock, general manager at Portland Nursery in Oregon. You can also add gravel to the soil, which helps with drainage and raises the soil temperature.
Julia Kramer, photo by Alex Lau Let’s be frank: Greg Vernick’s tomatoes were ugly. Vernick, the chef of Vernick Food & Drink in Philadelphia, had arrived at the Bon Appétit test kitchen with a flat of them, some ripe to the point of nearly bursting, others speckled with nascent mold.
So you went to the market and bought all the beefsteak tomatoes that your arms could hold because they were just so fat and so beautiful. What the heck are you gonna do with them all?
Are you swimming in peaches and tomatoes? Hurray! It’s a wonderful time of year. Here’s a fast way to peel those suckers for all the gazpacho, peach pie, and anything else your heart desires.
The rich array of tomatoes you find at today’s farmers’ markets and roadside stands stems from an interest in tried-and-true heirloom varieties and their exotic offspring.
The appeal of the tomato — once known as the pomme d’amour, or “apple of love” — endures. Nothing else captures summer so well in one sweet, juicy, complex bite.
In 1992, actor Jason Alexander—in character as George Costanza on the sitcom “Seinfeld”—alerted us to the fact that salsa had overtaken ketchup as the number one condiment in America. Reddit user I_Will_Underwhelm petitioned Jerry Seinfeld for an explanation today during the comedian’s “Ask Me Anything" session on the site.