More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy […]
Lemon risottos of any kind always delight guests The lemon juice and zest are added to this comforting mixture at the end of cooking. Source: Lemon Risotto with Summer Squash Recipe – NYT Cooking
This is a typical Provençal gratin, bound with rice and eggs You can use the recipe as a template for other gratins using other cooked vegetables. Source: Summer Squash Gratin Recipe – NYT Cooking
Burst Tomato Galette with Corn and Zucchini Serves 4 to 6 as a main or 8 as an appetizer or side dish For the pastry: 1 1/4 cups (160 grams) all-purpose flour 1/4 teaspoon table salt 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill again 1/4 cup (60… […]
Green Bean and Cherry Tomato Salad Adapted from Chez Panisse Vegetables Serves 6 1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier 1 pound cherry tomatoes 1 large shallot 2 tablespoons red wine vinegar Salt and pepper 1/3 cup extra-virgin olive oil… […]