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Cold Cream of Tomato and Peach Soup

Tomatoes and peaches are a perfect summer combo.

By The Editors Published August 14, 2024

Farro Cucumber Salad With Yogurt-Dill Dressing

Cool, crunchy, and chewy — a perfect summer salad. You can start with any cooked whole grains you might have handy, including pearled barley, which was suggested in the first edition of the book — but the farro cooks relatively quickly so even if you start from scratch you’ll still be serving it within an hour. Quinoa and freekeh are also tasty, quicker-cooking options.

By The Editors Published August 12, 2024

Chilled Cucumber and Dill Soup

Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won’t take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers.

By The Editors Published August 12, 2024

Karen Katz’s French Harvest Soup

The first thing I ever cooked out of Julia Child’s Mastering the Art of French Cooking was her recipe for Soupe à l’Oignon. If you’re true to the recipe, it requires you to hover over your onions for an hour. I’ve changed it up a bit and turned it into a roasted vegetable soup so I can shove the veggies in the oven and walk away for an hour. – Karen Katz

By The Editors Published August 7, 2024

Farro Salad Bowl with Vietnamese Flavors

A spin on meal-size Vietnamese bun, only instead of rice vermicelli we use farro—cooked with a splash of fish or soy sauce in the water. Top with cold cooked chicken, beef, pork, fish, or tofu; summer vegetables; and drizzle with a sweet and tangy lime-chile dressing. Serve garnished with chopped cilantro and peanuts. The recipe note will include ideas for using other seasonal vegetables.

By The Editors Published July 24, 2024

Farro Wedge, Vegan or Otherwise

Rethinking the classic American salad. Start by simmering the farro in balsamic-and-evoo spiked water while you make Mark’s vegannaise. Top crisp iceberg wedges with a generous scattering of farro, chopped ripe tomatoes, creamy dressing, and crumbled seaweed. For non-vegans, there will be a bacon and blue cheese variation. And then fruit subs for the tomatoes so you can enjoy this hearty salad all year round.

By The Editors Published July 24, 2024

Creamy Farro Salad with Zucchini and Parmesan

The richness of potato salad plus everything we love about risotto, together in one bowl. We cook-and-stir farro—love the BRM “Farrotto” recipes on your site!—with Parmesan bits and lemon zest. Off heat, add salted-and-squeezed grated zucchini and stir with a fork until cooled. Chill or serve at room temperature, tossed with olive oil, a big squeeze of lemon juice, and chopped fresh herbs. For the other seasons, substitute carrots, Brussels sprouts, and spring greens.

By The Editors Published July 24, 2024

Coconut Cornbread with Honey Citrus Butter

Like so many of the best recipes, coconut cornbread was born of innovation. I created the recipe one morning when coconut oil was the only fat we had on hand, so I substituted it for butter in the classic recipe. It’s dense, moist, and golden, and became a staple on the Breaking Bread Cafe and catering menu. – Appetite for Change

By The Editors Published July 24, 2024

Vanilla Pudding

This is a soft stovetop pudding, not much more difficult to produce than the packaged “instant” variety. Top with whipped cream flavored with booze, cinnamon, or nutmeg if you like.

By The Editors Published July 17, 2024

Pickled Watermelon Rind

Since they must be cured at a cold temperature, technically they qualify as “refrigerator pickles.” This recipe calls for salt, sugar, and vinegar to create that sort of bread-and- butter-style, slightly sweet profile. The pickling spice adds layers of flavors that are warm (hot even, if you add more chiles) and quite delightful.

By The Editors Published July 17, 2024

Watermelon Popsicles

You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.

By The Editors Published July 17, 2024

Tarte Tatin

A classic French caramelized apple tart, turned upside down after baking. You need firm, super-crisp apples that keep their shape, and sometimes they still get quite soft. That’s okay; it’s more important to serve the tart soon out of the oven. The ideal is to prepare it just before serving the meal and bake it while you’re eating. Top with whipped cream or vanilla ice cream.

By The Editors Published July 16, 2024
Cold Brew Coffee

Cold Brew Coffee

For lovers of iced coffee, this is the perfect way to get undiluted flavor. Yes, it does take time, but next to no effort—plan for it and you’ll always have a jar in the fridge ready to go when you thirst for it.

By The Editors Published July 6, 2024

Summer Squash, Simply Prepared

Here are two basic methods for cooking any kind of summer squash, and both are hard to beat.

By The Editors Published July 4, 2024

How-to: Melons

Melons taste of summer, and the widest variety and most flavorful are at farmstands and farmers’ markets in peak season.

By The Editors Published July 2, 2024

Fruit Slush

Imagine a cross between a snow cone and granita made with frozen fruit in less than 10 minutes. All it takes is a food processor with a grating disk and a bag of frozen fruit. To expand your options, you can cut fresh fruit into chunks and freeze it for several hours before grating. Ditto for other flavorful liquids; see the first variation to get you thinking in that direction. Serve in bowls or, for a state fair or urban street corner experience, in little paper cups.

By The Editors Published July 2, 2024
Lemony bulgur with zucchini, olives

Lemony Bulgur with Zucchini, Olives, and Ricotta Salata

Finely ground bulgur steeps in a broth of browned zucchini, olives, and onions, and a spectacular pilaf results. Also good leftover, cold, or at room temperature. Can’t find ricotta salata? Use feta. Vegan? Just omit the cheese — it won’t be as creamy, but it’ll still be tasty.

By The Editors Published July 1, 2024

Pasta with Smashed Peas, Prosciutto, and Scallions

Flavoring peas with prosciutto is nothing new, but combining the result with pasta or rice is a little unusual. Roughly mashing the peas with some of the cooking water gives you a rich and rustic sauce that clings nicely to the pasta.

By The Editors Published June 27, 2024

One-Pot Pasta with Zucchini and Chicken

Cut pasta, like ziti or penne, is an ideal ingredient in braised dishes: It releases starch, which thickens the sauce, and, of course, the noodles themselves provide a satisfying chew. The trick lies only in the timing, but don’t drive yourself nuts; as long as you add the ingredients in stages, you’ll maintain a variety of textures ranging from soft to crisp-tender.

By The Editors Published June 27, 2024

Pared-Down Paella with Peas, Clams, and Chorizo

This easy paella is perfect when you don’t want to use the oven. If you can’t find Spanish-style smoked chorizo, or if you’d rather skip the meat, cook the onion, pepper, and garlic with a good sprinkling of pimentón (smoked paprika) or a pinch of saffron. Shrimp, scallops, and mussels are all potential replacements for the clams.

By The Editors Published June 27, 2024