Italian Grinder Salad and More Recipes We Made This Week

"Shilpa Uskokovic's Basque-style tiramisu cheesecake looks like the most complex dessert. In reality, it's a simple batter that's split in two. One half is adulterated with instant espresso and cocoa, and then the halves are layered in a single pan so they swirl together, baking into a marbled mélange of cream and coffee. A splash of Marsala wine drives home the tiramisu theme (I swapped in sweet vermouth, which I usually use for tiramisu too since I always have it for Manhattans)."

"I came across this recipe from Max Baroni for a simple butter bean and tomato salad that was super easy to make. I liked everything together, but the star of the show was the vinegar-marinated roasted tomatoes. The sherry vinegar brought out the tomatoes' natural sweetness, and I found myself grabbing my leftovers to put on toast with the yogurt sauce."

Basque-style tiramisu cheesecake uses a single batter split in two, with one half mixed with instant espresso and cocoa and the halves layered to bake into a marbled cream-and-coffee interior. A splash of Marsala wine or sweet vermouth reinforces the tiramisu notes, and a mascarpone topping provides an airy contrast to the dense, custardy cake. A butter bean and roasted tomato salad highlights vinegar-marinated tomatoes; sherry vinegar intensifies tomato sweetness and leftovers work well on toast with yogurt sauce for a savory-sweet breakfast. A salty-sweet tomato martini repurposes juices from salted tomatoes to capture summer tomato flavor in a cocktail.

Read at Bon Appetit