This dish tastes like health and summer.
I found this heirloom idea of curing fruit in sugar and salt intensifies fresh flavors. At the same time, it is a brilliantly easy preserving method. No heat is used so that gorgeous peach flavor never flattens out. On summer weekends, I haunt markets and bring home all sorts of fruits. I line them up in strainers and end up with no room in the fridge for its usual occupants. I add herbs to some jars, others get chiles and spices, and on occasion some get moistened with rum or bourbon.
Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.
Even more so than corn on the cob swabbed with butter, when summer comes, I look forward to sweet, nubby corn salads loaded with vegetables and a zesty dressing.
Note: Have everything cut and ready, but mix just before serving.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
We have no idea if this dish comes from France, but its clever simplicity feels utterly French to us.
Instant Iced Tea:
This big, dramatic, open-face fruit tart looks like it just came off the set of an Italian country magazine shoot. Better yet, it’s nearly no work. Bake the crust ahead when summer temperatures are cool. Whenever you feel like serving the dessert, slather it with the ricotta-mascarpone cream (done ahead as well) and top it with the fruit and herbs. Any single fruit or combo works, but ripe melons and stone fruits with berries are a favorite.