Roasted tomatoes, buttery crust, Parmigiano — there's everything to like in this savory rustic tart.

Susie Middleton

This salad is really more like a marinated side dish; the tomatoes and peaches release a lot of liquid. One bonus: You can puree any leftovers for a quick gazpacho!

Susie Middleton

Slow-roasting is a great technique for beefsteak tomatoes, try quick-roasting for plum and sandwich tomatoes.

Susie Middleton

Bursting with flavor, this versatile spread keeps well in the fridge for about a week, and you can use it on toast (Grilled Toast with Whipped Lemon-Thyme Feta and Summer Squash) , with pasta, added to eggs and frittatas, or in salads. Start with good quality feta and crumble it just before processing. (Don’t buy pre-crumbled feta).

Susie Middleton

Make a different corn-off-the-cob sauté every night of the week.

Susie Middleton

Just because you cook pasta doesn’t mean you have to cook the pasta sauce.

Susie Middleton

For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking.

Susie Middleton

Here's a cool, refreshing salad to serve with grilled steak or just with naan bread.

Susie Middleton

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