Cooking tomato sauce is an underrated activity. Well, at least for those of us who grew up with Newman’s Own or Prego or some other sludge from a jar. But before summer officially ends, take a Saturday afternoon to make the real stuff.
Potato, Asparagus And Gruyere Galette
Over the summer, we got really into galettes. And I mean really into galettes. Thanks to a boom of Bon Appetit recipes, we discovered these almost-pies could take on any flavor we wanted. So we tried a bunch.
There are sweet galettes with fresh berries and savory galettes that are basically potato pizzas, which like, why wouldn’t you want that? With this recipe, you can do all of the above.
BBQ Ribs That Taste Like Phở
Yeah, you heard me. These ribs taste like drinking a hot, healing bowl of phở. Except it’s summer, and you’re sitting in a lawn chair with a cold beer, and also there’s no soup.
Now, I require a bowl of phở at least once per month—and that’s a conservative estimate. Something about the combination of lemongrass, fish sauce and sambal oelek (a better, more garlic-y chili sauce than Sriracha, IMO) feels immediately comforting. Phở will cure your ailments. In fact, it’ll make sure you don’t get sick in the first place.
Actually Amazing, Gluten-Free And Vegan Peanut Butter Cheesecake
Vegan desserts are a challenge, but a worthy one. As are gluten-free desserts. But constraints breed creativity. And creativity calls for peanut butter.
We have two couples we like to eat with who have dietary constraints: One’s vegan, the other lactose intolerant. Well, that’s no excuse not to bring food to a cookout.
Inspired by A Saucy Kitchen’s frozen peanut butter cup pie, our peanut butter cheesecake combines the irresistible trio of peanut butter (duh), dark chocolate, and flakey sea salt. No, this is not your average table salt. A light sprinkling of Morton’s flakey sea salt launches any dessert into a new universe of lip-licking-ness.
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Surprising Summer Combo: Roasted Squash With Chili Yogurt And Cilantro Sauce
It’s basically summer, which means two things: Fresh veggies and fresh herbs. Your gardens burst with abundance; farmers’ markets overflow with options. So why not go crazy?
Sure, you could buy any old greens, chop up some tomatoes and other good-looking finds, and create a salad that’s perfectly healthy and perfectly ordinary. But vegetables can be so much more fun than that, as Israeli-British author Yotam Ottolenghi makes so obvious in his vivid and imaginative cookbooks.
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Meal Prep Magic: Chorizo And Chickpea Skillet With Baked Eggs
Since when do chorizo and eggs have to be breakfast foods? To paraphrase Hitchhiker’s Guide To The Galaxy, time is an illusion; breakfast time, doubly so.
Another game-changer: Alison Roman’s Dining In. The damn cookbook took us months to buy, it was so completely sold out. It’s well worth the wait. Almost immediately we found (and tested) recipes for every possible occasion: Bright salads, hearty pastas, and more. Reading Dining In has changed how we think about cooking.
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