In the United States, "pudding" usually refers to a gelatinous substance that you can buy in single-serving cups at the grocery store. But to the rest of the world, pudding falls more in the realm of cake—a baked, steamed, or boiled confection that can work equally well with dried fruit as it can caramel. Think plum pudding and sticky toffee pudding, not instant dessert pudding.
Succulent, juicy fresh tomatoes may just be the most highly anticipated arrivals at the summer farmers’ market—and for good reason. A summer tomato at peak ripeness requires little more than a sprinkle of flakey salt and a grind of black pepper to be absolutely delicious. Of course, they do also contribute bright acidity, a touch of savory, and a vibrant visual cue that summer is on to countless (slightly more involved) dishes. And with a stunning variety of tomato types available at this point in the year, no two tomato-centric recipes you make this summer need be quite the same. From layering them into hearty sandwiches and lively summer salads to roasting them to bring out their inherent sweetness in fresh pasta sauces, to candying them for a most incredible caprese inspired ice cream sundae, here are some of our favorite ways to highlight the glory of fresh summer tomatoes.
Warm weather is (un)officially the season for citrus beers—lemony shandies, and tart summer ales that help cool you down and push through the humidity.
You can’t swing a proverbial cat around the internet these days without hitting six homemade pizza recipes, most of which are great. You’ve got the artisanal ones using homemade sourdough starter and baked to order in someone’s DIY backyard brick pizza oven. And you’ve got the down and dirty ones using store bought crust and jarred sauce baked in your kitchen. Grilled ones and griddled ones, super thin crust and extra thick, loaded with sauce and toppings and cheeses, and barely gilded with seasoned oil and shaved vegetables.
I was recently making a clean-out-the-fridge dinner before I left for vacation, and I found myself with too many tomatoes and peaches to count. It’s early August, and my weekly farmers’ market haul tends to leave me with bags on bags of the two ultimate summer fruits. But, with just one week to clean out my kitchen of all things perishable, I had to think fast about how to combine the juicy produce into one cohesive dish.
Smoothies and juice drinks are lovely fresh drinkable meals that you can take on the go. But for me, many of these are just too sweet (I'm diabetic) and I generally prefer a slightly more savory start to my day. Likewise, being summer, gazpacho is everywhere. It's the ideal starter for a light supper or a luncheon, a sippable chilled soup that is easy to make and takes advantage of the abundance of fresh produce.