• How To Make Easy Caprese Salad with Balsamic Glaze - Cooking Lessons from The Kitchn

    2 monthes ago - By The Kitchn

    Few ingredients showcase the magic of eating with the seasons better than the humble summer tomato. A ripe, juicy, perfectly imperfect mid-August heirloom is so vastly superior to the sad, mealy, flavorless supermarket tomato you'll find come December that they may as well not be related at all. Your friends who claim they despise raw tomatoes? Feed them one in August and they'll likely change their minds.
    The end of summer is pure euphoria for tomato lovers - it's when you'll find plump, sweet-smelling tomatoes in a stunning array of shapes, sizes, and colors at the farmers market that...
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  • 10 Pro Home Cooks on the Best Way to Eat a Ripe Tomato - Tips from The Kitchn

    2 monthes ago - By The Kitchn

    There's a whole lot to love about summer eating, and while it's hard to pick a favorite, I'd argue that tomatoes are pretty high up there. I take a hard pass on the pale, mealy versions available at the supermarket year-round and instead wait to bite into the absolute best for just a few short months in the summer. I'm not alone in this feeling - 10 smart, seasoned home cooks agree that nothing beats the juicy sweetness of summer tomatoes. Here are their favorite ways to enjoy them.
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