Socca
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This recipe, chickpea cakes topped with caramelized onions and roasted tomatoes, is an absolutely wonderful, refreshing, healthy dish from Yotam Ottolenghi.
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Pecan Oatmeal Pie
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This is my favorite-ever pecan pie. The oats are the perfect foil to the intense sweetness of the sugary filling, and the saltiness of my family pie crust provides a delicious counterpoint too.
Read MoreNanny’s Lemon-Lime Refrigerator Sheet Cake
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This is an old-school refrigerator cake with a psychedelic marbled hue. I grew up eating this enthusiastically whenever my Nanny made it. Although this might sound like a cake made of fake, it is truly delicious and you will not be able to stop eating it.
Read MoreFrench Silk Pie
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This is a chocolate-lover's dream come true. My Aunt Da (my maternal great-aunt) made hers with a regular pie crust and that is certainly fine to do. But I like this in the cocoa crust I made for it.
Read MoreCheesecake, Raspberry-Lemon
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An amazingly light, lemony cheesecake studded with raspberries and topped with raspberry curd.
Read MoreLindsay’s Margaritas
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Want to craft a delicious party in 60 seconds flat? Blend up these margaritas, and you win!
Read MoreEASY Preserved Lemons
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If memory serves, this recipe hails from epicurious. It's so easy, quick as can be, and the lemon slices last for ages in the fridge!
Read MoreFresh Ricotta
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You just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.
Read MoreMango Salsa
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Summertime calls for frequent use of salsas, and fruit-based ones are no exception. This is particularly good on a steaky white fish like halibut.
Read MoreWhole Wheat Oatmeal Pancakes
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In DC, there's a great breakfast/brunch spot called Open City. My favorite dish on its menu is the multigrain pancakes, and this recipe from epicurious is a very good approximation. Hearty, flavorful, these fill you up but don't weigh you down.
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Pretty in Pink Cold Tomato Soup
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This is a lovely, delicious, refreshing way to enjoy summer tomatoes. Saffron always adds an interesting element, and pairs well with the tomatoes too.
Read MoreSpicy Barbecue Sauce
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Tom and I found a version of this fantastic recipe years ago and have been adapting it to our taste ever since. This is fiery, so if you want less heat, reduce the amount of hot paprika and/or cayenne.
Read MoreSummer Ribollita with Basil-Pinenut Pistou
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This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read MoreApricot-Peach-Almond Jam
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A delicious way to preserve the best of the season, this jam is summer in a jar. It's beautiful, simple, pectin-free, and come winter, you'll be glad to have made extras.
Read MoreBrandied Peaches
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This is a scrumptious treat that was highlighted in the Recipe Redux column that Amanda Hesser used to write for the NYTimes Magazine. I've made this recipe countless times, and it always receives rave reviews!
Read MorePat’s Baked Beans
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We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.
Read MoreCherry-Cardamom Jam
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The cherries are so beautiful and flavorful this time of year, and I always make jam for my boys (who love it alongside my cherry-spelt scones). I can never resist cardamom so decided to experiment by whisking some into my jam as it cooked down. Heaven.
Read MoreBurnt Eggplant with Tahini
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This is a marvelous dish from Yotam Ottolenghi's Plenty. The pomegranate molasses lifts the eggplant-tahini blend to new and sweeter heights.
Read MoreEm-i-lis’ Green Machine Salad
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I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
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