Summertime cooking is special. It’s less about cooking and more about assembling, using that good farmer’s market produce while the season lasts. The phrase, “thrown together,” comes to mind. For a few blissful weeks, I organize all cooking and eating around stone fruit, basil, sweet white corn, heirloom tomatoes, and all my other favorites.
An ideal summertime cookbook lets you do this. Its recipes are both produce-heavy and flexible enough to accommodate whatever whims you’ve had at the market that day. Here are the three I’ll be using (and probably staining with tomato juice) all season long.
Gaby writes the type of recipes that inspire al fresco dinner parties with friends and Margaritas on random weeknights (which is basically the point of summer). They’re cravable, colorful, and all about using as much fresh produce as you can get your hands on.
I love jumping into Julia Sherman’s colorful, artistic world where food becomes art and salads receive main-dish status. I’ll make her Heirloom Tomatoes with Crunchy Polenta Croutons until the tomatoes disappear for the season.
The River Cafe’s simple recipes and focus on good ingredients make this book especially good for summertime, though I’ll use it year-round. I’m also excited to dig into Ruth Rogers’ inspiring words on 30 years running a landmark restaurant, breaking ground for women in food along the way.