Labor Day might mark the ceremonial end of summer, but there are still 9 days until the season is officially over. Take advantage of the warm weather and end-of-season produce, and make these recipes before the weather turns cool.
I have made this delicious gazpacho over and over (and over) again -- and love keeping a pitcher in the fridge for solo lunches on hot days. The recipe is adapted from Oleana chef Ana Sortun's inspiring cookbook, Spice: Flavors of the Eastern Mediterranean. With its silky texture and pure tomato flavor highlighted by a touch of curry powder and turmeric, it's a perfect example of Sortun's brilliant use of spices to create rich, full Mediterranean flavors that leave you feeling satisfied. GET THE RECIPE
This quick bread makes the perfect afternoon snack whenever you're in need of a chocolate fix. It has a deep chocolate flavor from unsweetened cocoa powder and bittersweet chocolate chips, yet it's not so sweet that it tastes like dessert. It's also loaded with zucchini, so there's some virtue in it. GET THE RECIPE
I have to admit: I have an entire shelf in my pantry devoted to my favorite jarred tomato sauce. I'm usually in a hurry when I make pasta for dinner -- and who has time to simmer a sauce on the stove for over an hour?! But when tomatoes are in season, and I've got a little extra time, I love to make tomato sauce from scratch. It's so delicious and always makes me question how I can ever eat that run-of-the-mill jarred stuff! This recipe is based on one of the most popular Internet recipes, cookbook author Marcella Hazan's Tomato Butter Sauce. GET THE RECIPE
I worked in a fine dining steakhouse for six years, so I'm very picky when it comes to my burgers. If they're not tender, juicy and flavorful, they're just not worth it. Problem is, it's difficult to replicate steakhouse burgers at home because most steakhouses use closely-guarded recipes and custom ground beef mixes, both of which are hard to find. After many trials, I discovered the solution to making great steakhouse burgers at home is to use readily available 85% lean ground beef, a panade -- which is a mixture of bread and milk that keeps meat tender and juicy even when cooked to medium-well -- and lots of seasoning. GET THE RECIPE
Who can resist sweet yellow peaches topped with buttermilk biscuit batter, baked until the fruit is bubbling and the topping is golden? The recipe is a great way to use up all those summer peaches, as well as any other summer fruit you'd like to mix in (hint: blackberries would be wonderful). Be sure to add a scoop of vanilla ice cream or dollop of sweetened whipped cream on top! GET THE RECIPE