Georgian Ajapsandali: Summer Eggplant, Peppers and Tomatoes with Herbs
Toss the eggplant chunks with the 2 teaspoons of salt in a colander and leave to drain for 30 minutes, then pat thoroughly dry...
Tuscan Panzanella with Peak-Season Tomatoes, Basil and Torn Sourdough
Tear the bread into rough 1-inch chunks rather than cutting it, so the craggy torn edges soak up dressing while the smoother f...
Campfire Cast-Iron Polish Potato Pancakes with Farmers-Market Tomatoes and Chives
Build your campfire early and let it burn down to a steady bed of orange coals, then set a large cast-iron skillet on a grate ...