I hope you're all appreciating your summer produce while it's still here. Soon enough, all our vegetables will start to look mushy and orange and you'll regret not buying corn and tomatoes and green beans every single day the market was bursting with them in August.
Now's your chance. All the fiery red and yellow and green vegetables are still here -- so go out and get them. And when you do, you'll barely want to touch them. Here are 8 simple, genius ways to let them do what they do best.
Tomato's two best friends are butter and onion. A little salt brings them together in the simplest tomato sauce the internet has ever seen.
Use the babies, or use the ones as big as a mutton shank -- all will turn to butter.
Corn makes its own cream -- hadn't you heard?
Sear first, season later.
Bash your cucumbers, then bathe them in spicy sweet dressing.
Salt, time, and a low oven turn sweet red peppers into ketchup's (much) sexier cousin.
Zucchini at its purest and most fancy.
Sorry Julia, but a few shortcuts never hurt anybody.
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at firstname.lastname@example.org.
Photos by James Ransom, Nicole Franzen, Joseph De Leo
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