Brown Butter Toffee Cookies and More Recipes We Made This Week

"This was the summer I became a person who likes summer. I don't know if it's because I spent a lot of it in air-conditioning, but for the first time summer didn't feel like a soupy slog I simply had to endure. I embraced the sweat running down my back, relished the late sunsets, and enjoyed every farmers market. I am fully in denial that it's over, and just this week bought four pounds of zucchini to make me feel better."

"I sliced my last bunch (perhaps for the year?) of tiny heirloom tomatoes thinly to layer onto mascarpone-slicked puff pastry, a nod to a late-summer classic from the New York Times. My version made some tweaks, but I think the similarities are obvious. I layered in whisper-thin wedges from a quarter of a red onion, dusted it with ancho chile flakes, and drizzled the whole thing with olive oil that I'd infused with a grated garlic clove."

Seasonal home recipes translate farmers market produce into simple, flavorful meals. A zucchini fritter preparation uses grated zucchini, skips mint, and fries in olive oil; breadcrumbs are added to keep fritters juicy and tender rather than gummy. A puff pastry tart layers thin heirloom tomato slices over mascarpone, adds whisper-thin red onion, ancho chile flakes, and garlic-infused olive oil, then finishes with dollops of cottage cheese and chopped cilantro. Both recipes emphasize late-summer produce, small technique tweaks for texture, and intuitive ingredient swaps to extend seasonal flavors into home dinners.

Read at Bon Appetit