Stone Fruit Caprese

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Greek Salad

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

15 min

Fruit Salad

A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.

20 min

Cold Tofu Salad With Tomatoes and Peaches

Sweet, savory and refreshing for summer’s hottest days, this is the salad to make when tomatoes and peaches are at their prime, on the verge of bursting. Inspired by Italian caprese salad and Japanese hiyayakko, it features juicy, ripe wedges of peaches and tomatoes seasoned with flaky salt, which draws out their juices to mingle with soy-balsamic dressing and creamy silken tofu. Top the salad with a shower of fragrant basil and mint, a nod to the shiso that often accompanies hiyayakko, and a few cranks of black pepper. Be sure to spoon the umami-rich dressing (the best part!) over the tomatoes, peaches and tofu so that it pools at the bottom of the serving platter. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

20 min

Grana Padano crisps with thyme and pink pepper

These cheese crisps are perfect for serving with a few drinks before a dinner with friends. Incredibly simple and quick to make, they showcase the incredible flavour of Grana Padano – simply double (or triple) the recipe if you're feeding a crowd.

Classic Caprese Salad

This classic summer dish doesn’t get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

15 min

Chocolate Mousse Cake

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

Blueberry Scones with Lemon Glaze

Smoked Salmon Pasta

Creamy, tangy, and bright, this one-pot pasta with hot-smoked salmon, lemon, capers, and dill is weeknight comfort and easy elegance all rolled into one.

Weeknight Harissa Eggplant Parm

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

Quick Chana Masala

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Tomato Aguachile

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.