"This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes."
 | | Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. |
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These tomato Cheddar toasts are extra summery |
Summer is for zhuzhing: varnishing grilled chicken with one more layer of sauce, scooping vanilla ice cream onto a blueberry cobbler, garnishing a Pimm's cup with as many fruit slices as will fit. This summery more-is-moreness might explain why Ali Slagle's recipe for tomato Cheddar toasts (above) has struck such a chord with New York Times Cooking readers. Sure, tomatoes don't need anything more than a sprinkle of salt to shine, but why not go for a little something extra? Ali smears a sharp Cheddar-mayo mix on freshly toasted (or grilled) bread, and then tops that warm cheesy bread with a thick slice of sweet tomato. "This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes," said Meg, a reader. "And for that, I'm so glad. Delicious!" |
Eleanore Park's air-fryer tofu also gives "above and beyond" vibes, yielding crackly, crispy tofu nuggets to tumble on top of your favorite grain. For a super nice niçoise, there's David Tanis's summer vegetable salad, which tosses beans — green, yellow wax, Romano and shelling — with lots of fresh basil leaves and a garlicky vinaigrette. While the recipe for these takeout-style sesame noodles is pretty basic, consider it a launching pad for however you'd like to gussy up the noodles: Add leftover proteins, sliced radishes, halved cherry tomatoes, spoonfuls of chili crisp. And because nothing says extra like a layer cake, there's Nigella Lawson's coffee walnut cake. The coffee and walnuts add a smooth bitterness to balance out the sugar, and both the cake batter and the frosting are made in a food processor. It's an elegant and streamlined addition to your August celebrations. |
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