Peaches and Tomatoes with Burrata and Hot Sauce



  • 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

  • Kosher salt

  • 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

Ricotta Panna Cotta with Nectarines and Honey



  • 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.

Grilled Summer Squash and Red Onion with Feta



  • 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

Strawberry–Graham Galette



  • 7 graham crackers (about 3.7 ounces)

  • ¾ teaspoon kosher salt

  • ⅔ cup all-purpose flour, plus more for rolling

  • 5 tablespoons sugar, divided

  • 2 large eggs

  • ½ cup (1 stick) unsalted butter, melted, cooled, divided

  • 1 pound strawberries, hulled, sliced

  • 1 lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)

  • ½ cup very cold heavy cream


Place a rack in bottom third of oven; preheat to 350°. Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a wine bottle or rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).

  1. Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 Tbsp. sugar. Mix with a fork to combine, then add 1 egg and 6 Tbsp. melted butter.

  2. Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily, which is fine!

  3. Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment.

  4. Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.

  5. Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2" border.

  6. Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

  7. Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.

  8. Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.

  9. Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all).

  10. Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2" sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.

  11. Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.

  12. Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes.

  13. Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over—these are “soft peaks,” which are what you want!

  14. Grate zest from remaining half of lime over cream and serve with tart.

  15. Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.

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