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Summer

Explore 2044 recipes, 205 projects, 226 articles, 297 galleries, 109 videos, and more

Tuscan Bread Salad

Ingredients
  • 10 ounces day-old country bread, cut into 1 1/2-inch pieces
  • 1/2 pound cooked cannellini beans (5 1/2 ounces dried beans)
  • 20 fresh basil leaves, torn
  • 8 anchovy fillets, rinsed and chopped (optional)
  • 4 scallions, white and green parts, sliced thinly on the bias
  • 3 medium heirloom tomatoes, seeded and sliced
  • 1 English cucumber, peeled, seeded, and thinly sliced crosswise
  • 1 yellow or red bell pepper, seeded and sliced into thin strips
  • 1 teaspoon chopped fresh marjoram
  • 1/2 cup red-wine vinegar
  • 2/3 cup olive oil, plus more to taste
  • Salt and freshly ground black pepper, to taste
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Sauteed Polenta with Roasted Tomatoes

Ingredients
  • 10 cups water
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Balsamic vinegar, for drizzling
  • 1 teaspoon finely chopped fresh tarragon
  • 1 heaping tablespoon coarse salt
  • 1/2 cup fresh ricotta
  • 1 teaspoon light muscovado sugar
  • 2 cups coarse-ground polenta meal
  • Fleur de sel, for serving
  • 2 tablespoons unsalted butter
  • 1 tablespoon balsamic vinegar
  • Freshly ground pepper
  • 1/4 cup olive oil, plus more for drizzling
  • 9 ounces ripe cherry tomatoes, stems intact
  • Parmigiano-Reggiano cheese
  • Sea salt and freshly ground pepper
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Tabbouleh

Ingredients
  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
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Pasta Salad with Goat Cheese and Arugula

Time:25 mins
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Sun Garden Tour at Heronswood Nursery

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Sugar Rimmed Glasses with Lime Juice

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Baby Scallop and Prosciutto Ceviche

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Jazzed Up Ceviche

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