Slow Down. It’s Not Fall Yet.
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Late summer, with its abundance of still-in-season produce, is a magical time to cook. Figs are in. So are berries, peaches, greens, and on and on. I’m a woman who gets a little too invested in her tomato plants, so this time of year I’m usually drowning in tomatoes and grateful for the chance to slice some up in the most simple of salads.
And if you’re lucky, you’ll catch one of those rare nights when it’s still warm enough to be outside but just starting to cool at the edges. It’s the kind of night that all but demands you migrate toward the grill with some friends (and whatever’s left of the season’s rosé). It’s a good window for grilled produce, too: peaches with char marks, eggplant gone soft and smoky, peppers blistered to bring out their natural sweetness.
Lately I keep coming back to our Grilled Carrots with Feta-Herb Sauce—carrots softened fast in the microwave (no shame in it), then thrown on the grill just long enough to pick up some char and finished with an herb sauce that’s bright enough to make you forget summer’s on its way out.
To me, this kind of cooking is really all about meandering. Sitting with your people. Being still for a minute before the season picks up speed and doesn’t let go.
So take the time while you have it. Get together with friends or family over a melon salad—and I don’t mean the boring fruit-salad kind. Think watermelon with serranos and cotija: bright, savory, a little spicy—nothing like the melon salad you’re picturing. And if dessert’s your thing, try the Peach Ripple Ice Cream. It's summer, in a cup. So enjoy it—before it melts away.
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