if you’re cooking
Once these artichokes are cooked in their oily, white wine bath, you can eat them without teaching anyone how to navigate the thorny beast or deal with the feathery choke.
This salad goes with everything, but it’s especially nice for a chicken dinner.
These white beans could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad.
if you're watching
We’re making a snack—maybe the best snack? A Spanish Tortilla. Lots of ways to make this classic treat, and here is simply one. It’s made with a quartet of pantry-ish ingredients you almost certainly already have: potatoes, onions, olive oil, eggs, and that’s it. Eat it hot, eat it warm, or, my favorite: Eat it cold, cut into thick wedges and dolloped with a bright, bracing aioli.
If you’re looking for a way to use your summer fruit bounty, I love this basic, elegant, classy tart. It’s reserved and restrained, it’s prim and proper, it’s creamy and delicious.