This savory heirloom tomato tart features jammy tomatoes, a creamy basil mascarpone filling, and a crispy parmesan polenta crust. Perfect for summer lunches or easy entertaining.

homemade heirloom tomato tart with basil cream and fresh parmesan

Heirloom Tomato Tart With Basil Cream

These Basque-inspired nachos are layered with crispy kettle chips, Iberico ham, grilled olives, pepperoncini, and manchego cheese. An easy, elevated twist on party snacks.

Basque Nachos

 (Ella Henry) makes the most of the season’s prettiest produce—radicchio, celery, dates, and pistachios, all tossed in a bright lemon vinaigrette. It’s endlessly adaptable: swap in pink apples, different lettuce varieties, or your favorite cheese and nuts. Make it ahead by prepping the components, then mix and match throughout the week for easy lunches and dinners. For an extra crunch, use up the rest of a day-old sourdough loaf by making homemade croutons to go on top.

Chopped Radicchio Salad With Sourdough Croutons by Ella Henry

This bright summer salad is great for a satisfying lunch or dinner, and can be made ahead or packed up to go. I thinly slice zucchini using a mandolin (although a knife works fine here too), then marinate it with roasted garlic, olive oil, and lots of lemon. The roasted garlic helps to add depth and a little sweetness to the marinade, but because it is an extra step that requires a bit of time, you can swap it for freshly grated garlic if you want. 

This is meant to be eaten as a colder salad, but I do enjoy it warm as well so do what you prefer. 

To toast the pine nuts, heat them in a small skillet over medium heat. Cook, stirring frequently, until the pine nuts are golden brown and fragrant, 4 to 5 minutes.

For extra flavor, add a squeeze of fresh lemon juice and more basil and pine nuts just before serving.

Consider using different types of tortellini (spinach tortellini would be great here) or swapping out zucchini for yellow summer squash. 

To make ahead, prepare the zucchini marinade and cook the tortellini up to a day in advance. Assemble the salad just before serving. The salad can also be assembled ahead and stored in the fridge for up to 3 to 4 days. 

To save time, roast the garlic ahead of time of use grated garlic instead. If you use grated, only use 1 clove.

Tortellini Salad with Zucchini & Roasted Garlic

This is the savory pull apart bread of my dreams, filled with a creamy blend of caramelized onions, cream cheese, and parmesan cheese. Unlike many pull apart loaves, this isn’t about a saucy, buttery exterior and a fluffy bread interior. Instead, this loaf is shaped in a way that makes it easy to pull apart each doughy piece, and all the incredible flavor is inside each piece. 

The shaping used to create this result is easy, but a little unusual. Each piece starts as a cut-out round, flat piece of dough. The filling is spread on the surface of the dough, then the dough is folded in half. The halved dough is folded a second time. This results in a folded piece of dough that almost resembles a fortune cookie in shape. When these pieces are arranged in rows in the baking dish, they bake together, but keep all the caramelized onion filling inside—evenly dispersed for each bite. Since this loaf is both warm and easy to pull apart and eat, it’s especially perfect for parties or anytime you’ve got a hungry crowd to feed. 

Caramelized Onion Stuffed Parmesan Pull-Apart Bread

Stuffed mushrooms are the ultimate appetizer: They’re easy to make, have endless filling possibilities, and the “dish” (aka the cap) itself is edible. For maximum flavor, I’ve swapped button mushrooms for meaty portobellos so this appetizer-inspired recipe is more of a large-format, first course or a side dish for a sit-down dinner than the typical, smaller stuffed mushrooms would be. 

When I have last-minute guests, or want to throw together a super easy but crowd-pleasing meal, this recipe is just the ticket. Golden-brown panko breadcrumbs mixed with freshly squeezed lemon juice, chopped parsley, punchy garlic, and nutty BelGioioso Parmesan are the stars of the filling, along with the meat of the portobello mushrooms (scooped to make room for more filling, obviously) and savory pancetta. The pancetta cooks in the oven with the filling, imbuing it all with salty, savory flavor, and keeping the breadcrumbs moist. If your guests are vegetarian, feel free to remove the pancetta, and add about 2 teaspoons more olive oil so that the filling doesn’t dry out when baking. To finish, I add even more grated BelGioioso Parmesan for an extra cheesy moment.

Stuffed Mushrooms With Parmesan & Pancetta

This galette is super simple to put together, but still features a homemade crust. The resulting bake is a perfect summer baking project—or whenever you find yourself with a few too many tomato jewels. As someone who loves to make pastry crusts, I feel tomato season is one time of the year that is especially worth it to put in that extra homemade effort. Juicy tomatoes and flaky, buttery crust were positively made for each other. I’m often surprised how rarely folks opt to add something flavorful to their homemade crusts and I aim to remedy that! I’ve been known to add everything from herbs and spices, to citrus zest and vanilla bean to my pie crusts, but this salty savory crust is truly one of my very favorites. Spiked with a hefty amount of finely grated parmesan cheese and some freshly ground black pepper, this crust becomes like a tender cacio e pepe blanket that encases the tomatoes. 

The tomatoes are tucked into that crust nestled on a bed of soft, fluffy cheese, too. A blend of Boursin, cream cheese, scallions, and garlic is spread onto the base of the crust, and the tomatoes lay on top. The resulting galette is as worthy of a lazy summer supper as it is a festive celebration with friends, and slices are portable enough to transport to the beach or a picnic, too. Reheat leftover slices in a low oven—or even your toaster oven. The slices crisp up perfectly the next day; wrap them in foil if you don’t want to risk the crust over-browning as you reheat! 

Easy Tomato Galette With Parmesan Crust

This recipe is very close to my heart, and as with many of my favorite recipes, I’ve tweaked it more times than I could count on two hands. In its first incarnation, I started with shell-on prawns, making a stock from the shells and an oil laced with habanero with the fried prawn heads. Rather than a béchamel, I made a homemade version of catupiry, a Brazilian cheese spread which is hard to describe and really needs to be tasted to be understood, because it tastes nothing like regular cheese spread. This lasagna is the purest representation of me; a homage to the countries that have shaped me as a person and a cook. In its original form it was one part Italian (the pasta), one part Mexican (the habanero) and one part Brazilian (the catupiry). This particular version is simplified, no catupiry and no prawn head oil, but I hope you’ll agree that it’s still magical. 

Prawn Lasagna With Habanero Oil From Ixta Belfrage

This simple, bright—yet comforting—sauce features a couple of perks, the best being you can finish the bottle of white wine you'll use to cook as you’re enjoying your dinner. I like an easy-to-drink, dry white wine like pinot grigio, but you can also use sauvignon blanc or chardonnay for the best results here. You just don’t want to use a wine that’s too sweet and cloying. It’ll be the type of wine where, after you take the first sip, you think, 

 Whichever wine you choose, the rest of the ingredients most likely already exist in your pantry or fridge. You can use this sauce for chicken, scallops, or shrimp, but we like it with just pasta since cooking pasta leaves you with one magic ingredient: that starchy pasta liquid that’s the key to many delicious sauces. Keep a measuring cup right next to the pot as you’re cooking so you don’t forget to scoop some out before draining. I for one have done it before and felt super sad for myself afterward. You’ll also love this dish for its versatility. In my opinion, you can’t go wrong with too much garlic, but definitely adjust to your own tastes. Got a shallot to use up? Finely chop and add with the garlic. Same goes for sliced mushrooms. Any bright, fresh herb can be thrown into the mix as well, or greens like spinach or arugula. Adjust the red pepper flakes if you want a little more of a kick, and if you’re feeling particularly indulgent, feel free to stir in some heavy cream for a heartier sauce. Use whatever you need and taste as you go.

Pasta With White Wine Sauce

Savory galettes are a perfect way to bake a pie-like main course, in less overall steps. They’re ideal for a cozy brunch or lunch, or a comforting, simple dinner. This twist on a classic galette is baked in a skillet, which gives it the appearance of a single crust pie without all the fussiness of crimping the edges of the pastry, or more time-consuming techniques like par-baking. Like a classic galette, the edges of the crust (I use 

 for my homemade crust) are folded over simply to gently encase the filling. But instead of being baked as a free-form pie on a baking sheet, it’s baked in a cast-iron skillet. The cast iron of a vessel like Le Creuset’s Signature Enameled Cast-Iron Skillet assists in browning the crust evenly while it bakes, eliminating the need for a baking steel or pizza stone to ensure a crisp, sog-free bottom. In short, a cast-iron skillet is an amazing alternative to a pie pan for anyone who struggles with soggy or blonde bottomed pies. Plus, a 10.25-inch skillet is the perfect size to feed 4 to 6 people. This galette is a rich and hearty combination of sweet leeks and 

 of greens (any kind you have on hand will work). The mixture is cooked down slightly in a creamy sauce—think of it like a toasty gratin, wrapped in pastry. If you can’t find leeks, you can substitute an equal weight of just about any onion, just remember that larger onions will take longer to cook down to the same wilted, softened texture you’re looking for (more like 15 minutes). While this galette is best served fresh and warm from the oven, room temperature leftovers are also delightful (if there are any, that is). You can also wrap leftover slices in plastic wrap, then a layer of foil, and freeze for up to 1 month. When you’re ready to eat, thaw the leftovers overnight, unwrap them, and refresh the galette by toasting both sides in a hot skillet for 2 to 4 minutes each. I like to serve this skillet galette alongside a big green salad, something bright and tart, or with just about any soup. Check out the full Skillet Galette episode of 

Skillet Galette With Creamed Greens and Parmesan

I love a nice, decadent plate of creamy pasta, like this cheesy gorgonzola option. Plus, I love how simple and quick it is to make. In this dish, BelGioioso’s CreamyGorg is the star, while BelGioioso’s Parmesan plays a supporting role. The CreamyGorg has a balanced, mild flavor and a velvety texture that’s perfect for making pasta sauce. The combination of nutty Parmesan cheese and the distinct gorgonzola flavor makes this creamy sauce a weeknight winner.

When it’s time to cook your pasta, make sure you add enough salt to the water so that it tastes like the ocean. It may seem like a lot of salt, but doing so is crucial to enhance not only the taste of the pasta itself, but for the overall dish as you’ll add more reserved pasta water when making the sauce. Pro tip: If you can’t serve the pasta immediately and it starts to dry out, you can add in a little of the reserved pasta water and toss everything altogether over medium heat before serving.


Creamy Gorgonzola Pasta With Mushrooms

Perhaps the most fun a cook can have in the kitchen is taking something very simple and straightforward and making it a little bit more special. When you cook every day (especially when you do it for a living), you jump at any opportunity to switch up the mundane. Nothing is more effortless or uncomplicated than throwing a pan of vegetables into the oven to roast. It is the easiest side dish out there. But I will be honest—roasting does not even crack my top five on the list of how I like to prepare my vegetables. However, with a few minor upgrades (including an infused oil and a generous helping of cheese), this plate of humble roasted cauliflower goes from basic to mind-blowing. 

Cauliflower is one of those vegetables that acts as a sort of blank canvas for your recipe. On its own, it has a relatively mild flavor that leans a little on the sweet side when it’s in season (see: right now). It can turn bitter in the colder months when it becomes overwintered, but even the heads that are harvested later on in the season are still a great nutrient-dense vegetable to work with. 

I did something very unlike myself when developing this recipe—I planned ahead. When roasting vegetables, your recipe will usually ask you to simply toss your veggie of choice with some olive oil, salt, and pepper, and pop it into a very hot oven. I added an infused oil to this recipe, which really takes it up a notch, despite adding some passive time to the deal. By letting extra virgin olive oil infuse with fresh rosemary, crushed garlic, and fragrant strips of lemon peel for about an hour, we are able to give this cauliflower a huge boost of flavor. Bright lemon, earthy rosemary, and pungent garlic are always welcome additions in my book. (Side note—am I the only one who kind of likes it when my hands smell like garlic after chopping cloves?) If you really feel like going above and beyond, infuse the oil the day before you plan to finish the dish. Infused oils, whether homemade or store-bought, are a great thing to have on hand for recipes like this. You can use them to roast any seasonal vegetable (I’m looking forward to using one to slow-roast some cherry tomatoes next summer.) This recipe makes more oil than you’ll need for the cauliflower, but it will keep for months stored in an airtight container on your countertop. 

The final heavy hitter in this recipe comes from the cheese. Once the cauliflower is mostly tender and starting to brown, sprinkle a heavy handful of Parmigiano Reggiano or Pecorino Romano over everything. One more turn in the oven will cause the cheese to melt, bubble, and crisp up in some spots, creating a “frico” effect (and creating a very pleasant smell in your kitchen). This is truly a side that will outshine any weeknight main dish. 


Roasted Parmesan Cauliflower

I love shortbread cookies with all of my heart. I also love savory, crunchy things. This Parmesan shortbread recipe makes buttery, snackable bites that satisfy both cravings. BelGioioso Parmesan lends a deep nuttiness, while the black pepper adds a nice bite that could result in you eating the entire tray before they make it to your guests. If you truly want to give ‘em the ol’ razzle dazzle, cut the shortbread into bite-sized squares before baking and serve them on a cheese board alongside your favorite BelGioioso wedges (like CreamyGorg® and buttery Fontina), plus assorted Italian charcuterie, olives, and fresh fruit or veggies.

Parmesan & Black Pepper Shortbread

It’s more than possible to make a tasty gluten free pizza dough. You can opt to let the dough rest overnight after its initial rise; it will keep, wrapped well, up to 48 hours in the refrigerator. This dough has a tendency to feel stickier to the touch than a typical dough (handle it with lightly oiled or damp hands when shaping). Remember it also lacks some of the structure of a glutinous dough, so when you shape the dough, it’s more about pressing it out than it is stretching it. 

In college, my favorite pizza place served a famous “Salad Pizza” that everyone loved. I do my own version sometimes now, baking the crust entirely on its own, then topping it with loads of my favorite salad (think: the side salad at your favorite Italian restaurant vibes). 

Salad Pizza With Gluten-Free Dough

A few weeks ago, Amanda and I had dinner with friends at Market Table, a restaurant in the West Village with a strong focus on seasonal, local ingredients. I was fortunate enough to order what ended up being the star dish of the night: a riff on 

elote, the ever-more-popular Mexican version of corn on the cob

 typically involving lime, chili, mayo, cheese and a grill. This incarnation was served off the cob and piled high on a small plate -- it was creamy, tangy, spicy and sweet all at once. After Amanda and I had each sampled a few forkfuls, we looked at each other and said in unison: "Cooking from every angle!" (This happens more than occasionally, by the way.) So, here it is: my best attempt at recreating Market Table's lovely, nuanced corn dish.

Roasted Corn with Lime, Parmesan and Chili

Cacio e Pepe Potatoes From Crystelle Pereira

I absolutely love goat cheese, and I really love homemade caesar - especially when it is not doused with dressing. This salad is inspired by a dish that I had at Michel Richard's Central restaurant in D.C. When I saw caesar salad AND goat cheese on the menu, I knew it was something I had to try. This is my "home" version of a goat cheese caesar salad adding roasted tomatoes for color and flavor. I hope you enjoy! - brooke's kitchen

Goat Cheese Caesar Salad with Roasted Tomatoes and Parmesan Crisp

Shredded parmesan cheese and minced garlic make this burger extra juicy. Lightly sautéing the vine-ripened tomatoes marinated in red wine vinegar, honey and basil infuses the sweet and tangy flavors of the simple vinaigrette. Salty prosciutto grilled crisp and melted mozzarella give Italian flavor to an American favorite. - Kiss the Cook

Grilled Prosciutto and Parmesan Garlic Burger with Marinated Tomatoes

In the recipe, I’m calling for mixed tomatoes, and you can use whatever looks the best. This galette is really good just barely warm, but it’s also good room temperature. Serve it for a party and make a couple of them—it’s super easy.

Roasted Tomato Galette

A smoky take on a classic game day snack, these stuffed jalapeños are inspired by jalapeño poppers and loaded with Zatarain’s Blackened Seasoned Chicken Smoked Sausage. They’re easy to make, impressive to serve, and these lil’ bites are sure to be a fan favorite. If you want to switch up the flavor profile, try swapping in Zatarain’s Smoked Andouille Sausage in place of the chicken sausage for an added kick. Double down on the smokiness by adding smoked Gouda instead of Parmesan, or sub extra-sharp cheddar for a zingy bite. For a tailgating twist, wrap 4 to 5 prepared peppers cut-side up in aluminum foil and throw them on the grill until the cheese is bubbly and the peppers are tender, about 12 to 15 minutes.

 Cheesy Sausage-Stuffed Jalapeños

"[This pasta] kind of tastes like an ‘adult’ mac-n-cheese. The first thing you get is the creaminess of the parm and the ricotta, and then you get the sweetness of the roasted squash, and then you get this really nice…habanero heat.” 

Ricotta & Roasted Summer Squash Pasta

My boyfriend and I have been making this simple yet extraordinarily delicious pasta for almost a decade. It's especially perfect during the summer when tomatoes are juicy and ripe, though I've been known to make it in the dead of winter when I need a kick of bright, fresh flavor. To this day we still don't know 

 who invented the recipe, but it was likely inspired by a Jamie Oliver dish (old 

 episodes are regularly rewatched in this house). The magic comes from the balsamic vinegar and a single sheet pan: the tangy acidity of the balsamic sweetens as it caramelizes the tomatoes and onions, while the aluminum foil-wrapped garlic softens and mellows as they all roast together in the oven. In fact, this recipe is one of the few reasons to turn on your oven during the hottest months of the year—you just can't get that same level of sticky-sweet goodness on the stovetop. (The easy cleanup doesn't hurt either.) Once everything's all roasty-toasty (about 20 minutes, give or take), mush the garlic on the sheet pan, throw the cooked pasta right on top, add a few sprigs of basil, and toss everything together. Use any pasta shape you like, but I prefer the twistier shapes, like fusilli or casarecce, since they catch the sauce created from the balsamic and tomatoes in their nooks and crannies best. Speaking of riffing, this recipe was made for adding your own spin: swap out or add more veggies (summer squash is always a great idea), dollop some fresh ricotta on top of your plate (or even better, a hunk of burrata), or ditch the grated Parm for ricotta salata instead (its saltiness is the perfect foil to the sweetness in the dish). If you're cooking for a crowd, scaling up the recipe's a breeze—you'll just need an extra sheet pan or two. Pair with a glass of crisp rosé, hunks of crusty bread, and an easygoing salad for the ultimate summer meal.

Balsamic-Roasted Red Onion & Cherry Tomato Pasta

Tortellini With Mortadella & Peas

Flatbread is the perfect weeknight meal, as it comes together fast and is highly customizable with ingredients you already have in the fridge. Silky prosciutto and peppery arugula is a classic combination, elevated by the addition of rich, tangy cheese. BelGioioso Shaved Salad Blend—a combination of Parmesan, Romano, and Asiago cheese—adds sweet and nutty notes that complement the salty prosciutto. 

Store-bought pizza dough makes this meal a breeze, and all the toppings can be prepared while the dough bakes. Salami or ham are good alternatives if prosciutto is unavailable, and you can swap in baby spinach for another green option. Olives add a briny bite, but feel free to substitute with any pickled item such as capers or chopped cornichons. This flatbread is a favorite for summer entertaining (think: picnics, pool parties, and more), since it can be made a few hours ahead, travels well, and is best served at room temperature. 

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