Perfect by themselves or as dessert with a scoop of ice cream, these are best the day they are made.
Panzanella is a tangy Italian bread salad. For our take on the dish, we’ve grilled the bread for crisp texture and smoky flavour, and added grilled greens and fresh mozzarella for depth.
August is the time to enjoy the fresh flavour of vine-ripened tomatoes from your garden. This nutrient-friendly recipe preserves the most vitamin C and beta-carotene in the tomatoes because no cooking is necessary. Serve with grilled steak or chicken.
When the honey boils down, it gets thick, syrupy and surprisingly less sticky. You can add nuts to these bars if you like – just substitute 1/2 cup of them for the pumpkin seeds.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
While all parts of the dandelion plant are edible, the leaves are always the best. To prepare the greens, trim off root ends, rinse leaves well under cold running water and spin dry.
Choose freestone peaches, because they are easy to cut neatly into halves.
