Carly Goldsmith has an easy tart recipe that you can make in the middle of the week. No dough mixing necessary.
If you have to turn on the stove at all during the summer, it should be for the least amount of time possible. Hence, this recipe celebrates the natural flavor of sweet, ripe cherry tomatoes and zucchini blossoms by making sure they see as little stove time as possible, preserving their freshness.
Executive editor Arthur Bovino shares a simple recipe from his childhood that his father used to make for him all the time. His version is a bit more "fancy pants," but still remains true to the original — a simple yet satisfying combination of perfectly cooked pasta, brightly flavored tomato sauce, and creamy ricotta.
Emma Laperruque, staff writer, was inspired by the prosciutto and fig jam pizzas that have been cropping up as of late to make this addictive pizza recipe.
This recipe from Cook editor, Anne Dolce, is really simple and quick to put together, but tastes amazing. If you love polenta, this is a great recipe to try.
This versatile cherry tomato dish can work as an appetizer all on its own and is also great on top of some grilled bread with some high-quality extra-virgin olive oil drizzled on top.
The no-fuss beginner's tomato sauce recipe — no chopping required!
Rachel Rappaport, member of the Culinary Content Network author of the blog Coconut & Lime and frequent participant in Recipe SWAT Team, has a simple recipe that highlights the natural sweetness of ripe summer cherry tomatoes.
Patricia Stagich returns once again this week with an interesting twist on homemade pizza that also happens to be a handy shortcut: She uses flour tortillas as the crust. Sometimes, you just don't want to futz around with dough. Stagich is the author of Comfy Cuisine, part of the Culinary Content Network.
Jasey of Jasey's Crazy Daisy, part of the Culinary Content Network, has a salad that incorporates the best of summer produce, but of course, cherry tomatoes are front and center in her recipe.
Pancetta gets the Southern treatment in this amazing recipe from Lisa Bowie, author of Creole Contessa and member of the Culinary Content Network.