For the crisp topping:
1 cup all-purpose flour
2/3 cup packed dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
For the apple filling:
2 pounds firm, sweet apples (4 to 5 medium-large apples)
Up to 1/4 cup water
For serving (optional):
Vanilla ice cream or heavy cream
Equipment:8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)
2 tablespoons olive oil
1 pound Padrón or Shishito peppers
Flaky sea salt (such as Maldon)
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add Half of the peppers; cook, tossing occasionally until the skins are blistered and fish is softened, about 4 minutes. Transfer into a bowl, sprinkle with salt, and toss to coat. Repeat with remaining pepper, remaining 1 tablespoon oil, and more salt. Makes 6-8 servings.
2 Tbsp. extra-virgin olive oil
2 Tbsp. mild hot sauce (such as Crystal or Frank’s)
2 tsp. unseasoned rice vinegar
2 tsp. honey
3 ripe peaches or nectarines, cut into wedges
2 large ripe tomatoes or 1 lb. mixed tomatoes, sliced
1 8-oz. ball burrata or fresh mozzarella, torn into large pieces
Tarragon sprigs (for serving)
Flaky sea salt
Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.
recipe by Bon Appetit
1 envelope unflavored powdered gelatin (about 2½ tsp.)
Extra-virgin olive oil (for pan and drizzling)
2 cups whole-milk fresh ricotta
⅓ cup powdered sugar
½ tsp. vanilla extract
½ tsp. kosher salt
1½ cups half-and-half, divided
2 large or 3 medium nectarines, cut into ½"-thick wedges
Honey (for drizzling)
Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.
Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.
When gelatin is softened, add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).
Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.
½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
1 garlic clove, finely grated
¼ cup white wine vinegar
4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
1 medium red onion, cut through root end into 8 wedges
2 bay leaves
Kosher salt, freshly ground pepper
8 oz. feta, crumbled into large pieces
4 banana peppers from a jar, thinly sliced crosswise
Generous pinch of crushed red pepper flakes
Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
recipe by Bon Appetit