Normally we serve something like snails, pissaladere, haricort vert sauteed in duck fat, coquilles st. jacques, steak au poivre, beef bourgingnon, something gratin. But most of that does not say 'summer' to me. And I need something more than a nicoise. Ideas? Help please. Thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)