Fruit
Lumaconi with Prosciutto and Lemon Breadcrumbs
We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).
Rice Pudding with Fresh Pears and Honey
Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."
Raspberry Sundaes With Chocolate Sauce and Roasted Almonds
Top your sundaes with chocolate sauce and macerated raspberries for an easy summer dessert.
Strawberry, Pomegranate, and Rose Petal Mess
Use store-bought meringues and skip the first step, if you prefer.
Grilled Short Ribs with Lemon and Parsley
Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.
Stone Fruit Cobbler
Don't peel the peaches; simply rub off the fuzz with a damp paper towel.
Peach and Blue Cheese Toasts
The best blue cheese for this is salty but creamy, not too sharp or funky.
Frozen Yogurt with Poached Peaches
No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.
Vietnamese Pork Chops with Pickled Watermelon
This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.
Rice Salad with Fava Beans and Pistachios
Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.
Parsley, Red Onion, and Pomegranate Salad
Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.
Shaved Honeydew, Fennel, and Olive Salad
Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.
