If we had to count the ways we love squash blossoms, it might take a while, so let's compromise with a few highlights. These farmers market favorites have a delicate flavor, are eye-catching to say the least, and are practically designed to be stuffed with all matter of delectable fillings. What's more, it always feels a bit magical — unreal even — to dine on these and other edible flowers. Whether you prefer your blossoms fried, shredded, or atop a pizza, we've found a recipe worth trying. Click through to seem them all.
What could be more gratifying on a sweltering day than a platter of fat and juicy tomatoes, fresh off the vine? I ask that question each year when the season rolls around and, without fail, come up with nothing for an answer.
At this weekend's farmers market, when I spotted heirloom tomatoes by the crateful in a rainbow of colors, I couldn't help but bring several pounds home.
I used my loot — a mixture of green zebras, Cherokees, and yellow brandywines — as the star of a dish so unembellished, I'm not sure I would call it a salad. I sliced the fruits into thin rounds, then drizzled them with high-quality Italian olive oil.
A flaky sea salt helps round out the tomatoes' impossibly sweet flesh; I also added dollops of burrata to cut through the acidity and young leaves of basil to bring out the herbaceousness of the tomatoes. I devoured the dish right away and derived such visceral pleasure from eating it that I guarantee next week I'll be making the salad again. Keep reading to savor this Summer fruit the same way.
What foods don't live up to their reputation?