FARIDEH SADEGHIN
Recipes

What We’re Cooking This Weekend

How we’re making the most of tomatoes, stone fruit, and our grills

By SAVEUR Editors


Published on June 24, 2016

Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)
Eritrean Spicy Tomato Bread Salad with Yogurt (Fata)

In the Horn of Africa, they serve a version of panzanella tossed not with fresh tomatoes, but with a rich, spicy tomato stew. Crusty bread soaks up the juices and cooling yogurt provides contrast and sweet relief. Get the recipe for Eritrean Spicy Tomato Bread Salad with Yogurt (Fata) »

Classic Guacamole
Fried Eggplant with Tahini and Pomegranate Seeds

Fried Eggplant with Tahini and Pomegranate Seeds

Red Lentils with Green Mango (Malika Masoor Dal)

In early spring, green, unripe mangoes are a featured ingredient in the daily menu at Raja Sulaiman Khan’s home in Lucknow, India. Here, amchoor—dried green mango—adds sour pungency to creamy lentils.

Simple Weeknight Meal, Summer bolognese
Summer Bolognese

This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.

Summer Peach Pie
Summer Peach Pie

Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.

Boston Cooler
Boston Cooler

Our favorite milkshakes don’t involve any milk; after proud Midwesterner Amanda Arnold showed us this vanilla shake made with spicy ginger ale, we’re whizzing one up for happy hour (bourbon optional but recommended). Get the recipe for Boston Cooler »

Indian Leavened Flatbread (Naan)
Indian Leavened Flatbread (Naan)

Rice is production assistant Nissan Haque’s go-to staple for Ramadan, but he can’t help himself with this naan, especially slathered with garlic and ghee. Best served with potato curry. Get the recipe for Indian Leavened Flatbread (Naan)

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.