It happened at a picnic, while talking about whether or not a salad of tomatoes, peaches, and mozzarella, was a new idea. Peter said it was. I said not. Which is the usual childish direction our conversations go -- "No-ooo!" "Yes!" "Never!" "Wrong!" Peter wisely changed the subject to an even newer tomato concept he'd recently encountered at Lulu & Po: sliced fresh tomatoes, dappled with brown butter, salt, and pepper. He had me (for once!) -- I'd never heard of brown butter tomatoes.
Shop the Story
How can you resist something called Brown Butter Tomatoes? I had to try them, which I did at our last photo shoot. You won't believe how easy they are, how close you are to summertime bliss just reading these words. Start walking to your kitchen. Slice a tomato. Beefsteak is best. One-third inch thick slices -- half-inch is too thick, one-quarter is too thin. Get out your ruler if you must. Overlap the slices on the plate you'll devour them from. Brown the butter and grab a spoon. As you spoon the butter over the tomatoes, listen: they sizzle! Shower them with a flaky salt, grind over some pepper. And have at them. As Merrill noted, the tomatoes and butter together are mysteriously, deliciously reminiscent of lobster with melted butter. The richness. The sweet, tender flesh. The exquisite burst of summer.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.