What We’re Cooking This Weekend
How we’re making the most of tomatoes, stone fruit, and our grills
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) »
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.
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
Bourbon, cinnamon, and nutmeg add warmth to this bright summer peach pie from SAVEUR Food Editor Ben Mims.
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)
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)
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