Tomatoes for summer? Groundbreaking. But Meryl Streep jokes aside, it really is a delicious time to be alive. Growing up, I never thought much of raw tomatoes—I didn’t avoid them, per se, but I never went out of my way to seek them out. I thought it wa…
Tomatoes for summer? Groundbreaking. But Meryl Streep jokes aside, it really is a delicious time to be alive. Growing up, I never thought much of raw tomatoes—I didn’t avoid them, per se, but I never went out of my way to seek them out. I thought it was because I just didn't like them but really, I just wasn’t eating great tomatoes. Eventually, I learned about heirloom tomatoes (ever heard of 'em?!) and then later in life, traveled to Italy where I ate fresh tomatoes daily during peak season. Now, I’ll practically eat them like an apple (try and stop me!). I put the red (or green or yellow or orange or brown-ish!) fruit to work with these 45 tomato recipes all summer long.
Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with some fried marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30 minutes from start to finish. Shall we? If you …
Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes. Mix it with your favorite pasta and top it with some fried marinated tofu. It is a truly delicious tofu pesto pasta that you can make in 30 minutes from start to finish. Shall we? If you love pesto, try our vegan green...
This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice…
This week I saw the first promise of tomato season. A few brightly colored cherry specimens were brought home from the local market, as well as the more standard varieties. I was down in Gascony visiting my friend Kate Hill, and her photographer friend Tim Clinch was there preparing to lead a photography workshop. Looking for something tempting and colorful, tomatoes seemed the obvious choice to be willing subjects for pictures, and for dinner.
In addition to the profusion of flowers plucked from the lush garden by the canal du Midi, the tomatoes had their moment in front of the camera. But once the participants stopped clicking, we grabbed them and put them where they rightfully belong: In the kitchen.
Are your garden tomatoes ripe yet? If so, we’ve got the perfect way for you to use them up! You have to make this Tomato Peach Burrata Salad. It is one of my favorite ways to enjoy fresh tomatoes and juicy ripe peaches! This salad screams summer!…
Are your garden tomatoes ripe yet? If so, we’ve got the perfect way for you to use them up! You have to make this Tomato Peach Burrata Salad. It is one of my favorite ways to enjoy fresh tomatoes and juicy ripe peaches! This salad screams summer! Arrange the beautiful tomatoes and peaches on a…
When the pandemic started, I started combing through U.S. newspaper archives from the 1890s to the 1990s for recipes. At first, it was simply a way to pass the time, but I started to notice a recurring theme and dove in deeper.
Throughout the 20th cen…
When the pandemic started, I started combing through U.S. newspaper archives from the 1890s to the 1990s for recipes. At first, it was simply a way to pass the time, but I started to notice a recurring theme and dove in deeper.
Throughout the 20th century, home cooks, nearly all women, were particularly eager to come up with ways to use up a surplus of fresh or preserved fruit in no-fuss, quick-to-make desserts. They often shared their own recipes or wrote into the newspapers to crowdsource for one that fit their needs. The conversations around these recipes were so lively, they immediately drew me in. Much like these women, my personal kitchen goals have always been to use seasonal produce, reduce food waste, and fulfill my desire to spend as little time baking but as much time possible eating delicious, freshly baked goods.
This bruschetta recipe pairs the traditional Italian grilled bread with tomatoes, garlic and basil. A simple, crowd-pleasing appetizer!
Need a crowd-pleasing appetizer or snack? Let’s make classic bruschetta! This Italian appetizer has become ubiquitous all over the world because of its easy-to-love flavors. Who can say no to crunchy, toasted bread piled with tasty toppings? The most popular way to serve bruschetta in America is with chopped tomatoes, garlic and basil: but it’s actually not the traditional Italian way. Here’s how to make it and more about the background of this classic dish.
What is bruschetta?
Bruschetta is an Italian appetizer (antipasto) of toasted bread with vegetable, cheese, or meat toppings. The term bruschetta refers to the toasted bread, not to the topping itself. The tomato and garlic topping that’s often served in America is actually not traditionally Italian. Italian-style bruschetta has varied toppings that are often seasonal or up to the chef (like mushroom bruschetta, artichoke bruschetta, ricotta bruschetta, and more).
How to pronounce it
How to pronounce bruschetta? Italians say it broo-skay-ta. The “ch” sound is pronounced like a “k”. This word is often mispronounced in America as bruh-shetta. What’s the plural of bruschetta? The Italian word is bruschette (prounounced broo-skay-tay).
Ingredients in this bruschetta recipe
This bruschetta recipe features the classic American-style topping: tomatoes, onion, garlic and basil. This recipe is perfect for summer when fresh tomatoes abound. The ingredient list is simple, but there are a few things to note in the method that make the classic flavors possible. Here’s what you’ll need to make bruschetta:
Tomatoes: of any variety, make sure they are ripe. Some people swear by using roma tomatoes, but this type of tomato is often tasteless and mealy (more on that below).
Salt and pepper
Tips for how to make bruschetta
It might seem simple (just put tomatoes on toast!). But there are a few tricks to making bruschetta. The most important challenge: tomatoes are juicy and can easily soak through the bread. This bruschetta recipe avoids becoming soggy for at least 1 hour at room temperature, plenty of time for eaters to enjoy. Here are a few tips for how to make bruschetta:
Chop only the flesh of the tomatoes. Discard any liquid and seeds.
Mix the vegetables with seasonings. Add the chopped vegetables with olive oil and balsamic vinegar, and allow them to sit while you toast the bread.
Toast or grill the bread. Brush the bread slices with olive oil and toast in the oven at 400 degrees Fahrenheit for 5 to 10 minutes. Or grill the bread on a grill or grill pan.
Strain the tomato mixture. Here’s the important part! Strain off all extra liquid with a fine mesh strainer before topping the toasts.
Add the tomatoes to the bruschetta, then top with flaky sea salt. The extra sprinkle of salt provides the final flavoring.
Make ahead and storage
Making bruschetta for a party? Here are a few tips for making this tasty summer appetizer ahead of time:
Make the tomato topping in advance without the basil. Store refrigerated until serving, up to 1 day in advance. The strain before using as a topping, then add the fresh basil. (Basil becomes brown when refrigerated).
Toast the bread in advance. Toast the bread. Allow it to cool completely, then store it in a container with the lid loosely closed or a towel on top. Any extra moisture can cause the bread to become soggy, so use caution. If it does become soggy, place it in the oven for a few minutes to re-crisp up.
Assemble directly before serving. Add the topping to the bread directly prior to serving.
Chop and dice the flesh of the tomatoes, discarding liquid and seeds. Mince the garlic, slice the basil and mince the red onion. Gently mix the chopped tomatoes with the garlic, red onion, basil, ½ tablespoon of the olive oil, vinegar, salt and fresh ground black pepper. (Depending on the type and ripeness of the tomatoes, it will become very juicy: you’ll strain out the liquid later.) Allow the tomatoes to sit while you toast the baguette.
Slice the baguette into 1/2-inch slices and brush the tops with the remaining 1 tablespoon olive oil, split between the slices. Place the slices on a baking sheet and toast in the oven for 5 to 10 minutes until crisp, then broil for 1 to 2 minutes until it browns on the edges. You can also make grilled bread on a grill or using a grill pan. Once the bread is toasted or grilled, peel the remaining garlic clove, cut a flat edge and rub it on the top of each toast.
Use a fine mesh strainer to drain the tomatoes of all liquid. Then use a fork or spoon to remove the tomatoes from the bowl and place them onto each piece of bread, leaving any remaining liquid behind in the bowl. Sprinkle sea salt (or more kosher salt) for garnish, which adds the final flavoring. Bruschetta lasts up to 1 hour without getting soggy.
*You can use any tomato variety. Roma tomatoes are less juicy (which helps reduce sogginess), but have less flavor. Because you’ll strain the mixture before topping the bread, any type of tomato works here.
Keywords: Bruschetta, bruschetta recipe, how to make bruschetta
This Caprese sandwich is a stunning crowd pleaser! Layer tomatoes, mozzarella and pesto aioli for a splash of flavor.
What’s better than the classic combination of tomatoes, mozzarella, and basil? Not much, in our opinion. So try this summery delight: the Caprese sandwich! This riff on the classic Italian salad from Capri layers the classic ingredients as a sandwich filling, with an irresistibly creamy, pesto aioli that adds a pop of savory brightness to each bite. It’s the perfect idea for an easy no-cook summer dinner, picnics, and more. When our son Larson tried a bite, he said, “Can we eat this every day?” We felt the same!
Ingredients in a Caprese sandwich
A Caprese sandwich is a sandwich that uses the ingredients in the classic Italian Caprese salad: tomatoes, mozzarella, and basil. There are many variations on this concept, sometimes using arugula, balsamic vinegar, or other spreads to embellish the sandwich. The traditional Italian version of Caprese salad doesn’t use balsamic vinegar or reduction and we don’t think the flavor pairs correctly, so you won’t need that here. For this recipe, we’ve used our fan-favorite pesto aioli as a creamy spread that adds a pop of savory flavor to each bite.
Here’s what you’ll need for this Caprese sandwich:
Ciabatta bread or other artisan bread: This Italian bread is soft and perfect for sandwiches! Steer clear of a French baguette, which can be tough to bite through. Any other type of artisan bread works!
Ripe tomatoes: This is a must! This sandwich only works with the ripest, juiciest tomatoes, much like a good BLT.
Fresh mozzarella cheese: Purchase it in an 8 ounce ball and slice off slices for the sandwich.
Fresh basil: All you need is a handful of leaves per sandwich.
Baby arugula: Arugula adds a bit of texture and flavor variation. Make sure to buy baby arugula in a box or bag, which has a feathery texture and milder flavor. Avoid mature arugula that’s sold in bunches: the flavor is too strong.
Pesto aioli: This is the kicker! The pesto aioli blends basil, mayonnaise, Parmesan cheese and lemon juice and absolutely makes the sandwich. Do not leave it out!
Tips for making the pesto aioli
The key to any good sandwich? A great sandwich spread. You absolutely cannot have a dry sandwich with unseasoned bread. Here, the pesto aioli adds just the right creaminess and seasoning to the entire sandwich. Here’s what to know about the pesto aioli:
Use a large or small food processor. A small blender would also work.
It works for several sandwiches. The quantity you’ll end up with is 10 tablespoons, so depending on how much you use it should work for 3 to 4 sandwiches.
You can make it in advance and store refrigerated. Keep in mind, the color does fade slightly over time.
Make ahead for a Caprese sandwich
This Caprese sandwich is perfect for a picnic: but does it hold up over time? Yes! Some sandwiches get soggy over time, but this one holds up well. However, you’ll want to keep the following in mind:
Spread each bread side with pesto aioli and have a layer of arugula and basil over each. This protects the bread from direct contact with the tomato or mozzarella, which can make it soggy.
If serving within 2 hours, refrigeration is not needed. The mayo in the sandwich spread should be refrigerated after 2 hours.
Otherwise, wrap and refrigerate or keep in a cooler until serving. The bread does become tougher when refrigerated, so allow the sandwich to come to room temperature before serving if possible.
You can also make a Caprese sandwich as a panini or hot sandwich, like the Panera Caprese sandwich. Simply use sliced sandwich bread to build the sandwich. Then toast it in a panini press for 3 to 4 minutes, or grill in a grill pan or skillet for 2 minutes per side.
More Caprese themed foods
Caprese has become a shorthand for anything that stars tomatoes, fresh mozzarella and basil. Of course, nothing beats the classic Caprese salad, made the Italian way with a drizzle of great olive oil and salt. Here are a few variations on the theme:
Make the pesto aioli: In a food processor, blend the garlic until roughly chopped. Add the basil, Parmesan cheese, lemon juice, salt and mayonnaise. Blend until a smooth, creamy sauce forms. (Store leftovers refrigerated for 2 weeks.)
Season the tomato slices with a pinch of salt. On each slice of bread, slather the pesto aioli. Build the sandwich by layering half the arugula and basil, the tomato slices, mozzarella slices, more arugula and basil, and then the aioli-slathered bread. Enjoy immediately, or wrap and refrigerate until serving.
This green bean salad recipe is packed with flavor, starring tomatoes, feta and a zingy dressing. Ideal as a side or for summer potlucks!
What’s more quintessential summer than the crunch of biting into a green bean? Here’s a salad that captures that essence: this homey Green Bean Salad! Imagine: tender blanched green beans covered in a zingy dressing, paired with tomatoes, baby arugula and the salty pop of feta crumbles. This one is ideal for pairing with a grilled meal, a trio of salads or dish for a summer potluck or pitch-in. We’ve made this one many times already: we hope you’ll love it much as we do!
Ingredients in this green bean salad recipe
This green bean salad recipe is basic, but combines just the right flavors to make the beans irresistibly tasty. The tender vegetables are mixed with a red wine vinegar and Dijon vinaigrette, which adds a hefty dose of tangy flavor to the entire dish. The basic idea? Blanch the beans, cut veggies, make the dressing, and mix it all together! Here’s what you’ll need:
Red wine vinegar
How to blanch green beans
The only part of this green bean salad that takes a bit of skill? Blanching the beans. Blanching is a cooking method that involves boiling vegetables until they’re crisp tender, then plunging them into ice water to stop the cooking process. The ice water helps to keep the veggies colorful by locking in a beautifully bright green color. Blanching is quick and easy; here’s what to do:
Prepare the water: Bring a large pot of water to a boil. Prepare a large bowl of ice water.
Boil the beans: Add the beans to the boiling water and cook for 4 to 5 minutes, until just tender but still bright green (taste a bean to assess doneness).
Place in the ice bath. Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the bowl of ice water. After 2 minutes, remove the beans to a colander to drain.
Blot the beans dry! This is very important: otherwise you’ll end up with a watery salad! (Trust us, we forgot this once and we won’t again.)
Tips for serving and storage
Once you make this green bean salad, you can eat it immediately. Or, you can refrigerate it until serving, allowing the flavors to permeate the beans even more. To us, it’s just as delicious both ways! Here are a few things to note:
Toss the salad well before serving. The tomatoes and feta can sometimes fall to the bottom, especially if it’s in a large bowl. Also, make sure the dressing is evenly tossed through the veggies.
A shallow platter can be better for serving than a large bowl. This way you can make sure all the goodies are evenly dispersed.
Refrigerate leftovers for 3 to 4 days. We like this salad best the day of or the next day. But it can last up to 4 days refrigerated.
That’s it! Let us know what you think in the comments below.
More green bean recipes
Capitalize on green beans while they’re in season! Here are some green bean recipes you’ll love:
4 ounces feta cheese (or ¾ cup crumbles; omit for vegan)
Bring a large pot of water to a boil. Prepare a large bowl of ice water. Trim the green beans by snapping or chopping off the stem ends.
Blanch the beans: Add the beans to the boiling water and cook for 4 to 5 minutes, until just tender but still bright green (taste to assess doneness). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the bowl of ice water. After 2 minutes, remove the beans to a colander to drain.
Prep the dressing: Meanwhile, in a bowl whisk together the red wine vinegar, Dijon mustard, honey, garlic powder, and olive oil.
Prep the fresh ingredients: Slice the cherry tomatoes and shallot.
Serve: Pat the blanched green beans dry. In a large bowl or serving dish, add the beans, dressing, cherry tomatoes, shallot, arugula, salt, and feta cheese crumbles. Taste and adjust the salt as desired. Serve immediately or refrigerate until serving. Stores refrigerated up to 3 to 4 days.
*Make sure it is baby arugula, sold in boxes or bags. Don’t substitute the standard arugula sold in a bunch: the flavor is too strong for this salad (if you can’t find baby arugula, omit it).
Keywords: Green bean salad, green bean salad recipe
I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌
What Makes them Breakfast Nachos?
Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.
What Else Can I Add?
I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:
Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
Repeat with a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.
How to Make Breakfast Nachos – Step by Step Photos
Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.
Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.
Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.
Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.
Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.
Add a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.
Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!
Caprese skewers are a fun and easy summer appetizer! This spin on the classic salad is ideal to impress guests or for a meal al fresco.
Here’s a fun summer appetizer that pleases nearly everyone: Caprese Skewers! This easy appetizer is visually stunning and irresistibly tasty, spearing all the components of a Caprese Salad onto a skewer. There’s nothing better than basil and tomatoes in summer, and combined with seasoned mozzarella and a balsamic glaze: you won’t be able to eat just one!
Elements in caprese skewers
Caprese skewers are so simple, you barely need a recipe. What’s more fun than caprese salad on a skewer? We’ve got a few tips for maximum flavor in this pared back combination. Here are the ingredients you’ll need to make caprese skewers:
Ripe cherry tomatoes
Fresh basil leaves
Small fresh mozzarella balls (aka ciliegine) or marinated mozzarella
Italian seasoning, garlic powder and salt
For the mozzarella
Often, fresh mozzarella balls can be deliciously chewy but rather bland tasting. For this caprese skewers recipe, we wanted to punch up the flavors of the mozzarella! All you have to do is mix the balls with a hint of olive oil, Italian seasoning, garlic powder and salt: and it adds a big boost of flavor.
When you’re shopping for mozzarella, also look for ciliegine, the Italian word for this product. If you can find them, you can also use marinated mozzarella balls to add a tangy, herby undertone.
Use homemade or purchased balsamic glaze
Balsamic reduction is balsamic vinegar that has been heated and reduced until it thickens into a syrupy glaze. Caprese salad is often served with a flourish of this drizzle (especially in American restaurants). For these caprese skewers, it adds a nice visual interest as well as tangy pop to the flavor.
You can make an easy homemade balsamic glaze with balsamic vinegar, which takes about 10 minutes to reduce on the stovetop. It’s also very easy to find bottled balsamic glaze at the grocery store these days: and the flavor isn’t drastically different than homemade. Do what works for you!
Serving caprese skewers
These caprese skewers are great for parties and hold up well when sitting at a buffet table. You can leave out caprese skewers for up to 2 hours at room temperature, then make sure to refrigerate due to the cheese.
You can refrigerate leftover skewers for a few days, but keep in mind: the basil can turn dark over time. If you’re making these ahead, make them no more than 3 hours in advance.
More summer appetizers
Summer is great for entertaining with parties, picnics, and cookouts! Here are some more fun summer appetizer ideas:
Dry the mozzarella and toss in bowl with the olive oil, Italian seasoning, garlic powder and kosher salt.
Thread each skewer as follows: cherry tomato, basil leaf (folded in half), mozzarella ball, basil leaf, cherry tomato. Place all skewers on a platter and drizzle with balsamic glaze. Serve immediately. Skewers can sit at room temperature up 2 hours (you can refrigerate leftovers but the basil can turn dark over time.). If making ahead, make no more than 3 hours in advance.