Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and then tossed with sweet cherry tomatoes and golden balsamic vinegar. Nothing bland about that.
'summer recipes' on Serious Eats
A 30 minute salad of bright Mediterranean summer vegetables tossed together in a light vinaigrette with feta cheese and basil.
Galettes are an excellent way to use fruit that is not quite up to par, like late summer strawberries. The lower ratio of fruit to crust and the exposure to the oven's heat allows the to fruit caramelize and concentrates the flavors.
Chalk this up as another dish I'd never heard of before. I just had some corn, a few tomatoes, and a bell pepper from the market and needed a way to use them. Then I found Macque choux (sometimes spelled maque choux) in the Lee Bros. Southern Cookbook and was seduced by the history.
My seven-foot tall Sun Gold tomato plant is ripening with beautiful orange cherry tomatoes faster than I can use them (see last week's recipe). My favorite use by far though involves pasta. This particular one comes from my food hero...
While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup...