Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A staple of Southern garden clubs and church luncheons, the tea sandwich takes on a more satisfying dimension with the addition of artichokes.
Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish are flying off the shelf.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
The perfect summertime soup.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
This savory spread is equally at home as an elegant hors d’oeuvre, a casual snack, or in a picnic basket.
A long Italian-style luncheon is the perfect way to toast the end of summer with friends and family.
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