| I live with a man who doesn't eat raw tomatoes. He loves tomato sauce over pasta, and he devoured Jocelyn Delk Adams's Garlic Butter Baked Cod that I featured in my Dinner in Minutes column. (The sauce in that dish from her cookbook "Everyday Grand," which she wrote with my colleague Olga Massov, is basically butter, garlic and tomatoes. What's not to love?) So when I made the Tomato Bruschetta that Joe Yonan wrote so eloquently about in his Weeknight Vegetarian column, I imagined I'd be eating it by myself. I chopped two big tomatoes and tossed them with olive oil, garlic and basil from the pots on our patio. My husband tried a spoonful on charred bread slices, and he was sold. As we scraped the bowl clean, he asked, "Are you going to make more?" while eyeing the two remaining deep red globes on the counter. "Of course," I said, and I did. It's gone, too. Speaking of wanting more, more, more…. While I was grateful that Becky Krystal brought in a test-run of her Baked or Air Fryer Bagel Chips, I craved more than the generous portion she doled out! Becky slices stale bagels, brushes them with oil and melted butter and then recommends you toss them with your favorite seasoning before crisping them. We loved the Everything Spice version for the garlicky, salty, crunchy result. The uber-crunchy chips were part of Becky's roundup of ideas for turning stale bread into delicious foods, such as croutons or French toast. Becky's chips would also make delicious scooping vessels for eating the Gribiche that Daniela Galarza shared this week. This French sauce is made with soft-boiled eggs, mayonnaise, mustard, cornichons, capers and herbs. As a sauce, it gives pizzazz to lightly steamed asparagus, but we ate it for dinner, as Daniela suggested, on toasted bread. For a sweet finish, ripe cherries or peaches might be all you need, but before you decide on dessert, check out Ellie Krieger's better-for-you Peach-Cherry Cobbler With Biscuit Topping for a warm, luscious treat. If you just can't bear the thought of turning on the oven, Aaron Hutcherson has you covered with his collection of five icebox cakes from our Recipe Finder. There's a Rainbow Sprinkle one that kids would love, but I want to make the Black Forest cake… tonight! Have air fryer questions? Want to talk about other ways to eat up a bounty of summer produce? Need more no-cook recipes? Join Aaron and Becky for their weekly Voraciously chat on Wednesday at noon (Eastern). You can post your questions in advance here. Happy cooking!  (Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post) This take on the classic Italian antipasto maximizes the tomatoes' flavor by giving them time to marinate with olive oil, garlic and salt. By Joe Yonan ● Read more » | | | Bake fish in this buttery tomato-garlic sauce for a low-lift, indulgent meal from Jocelyn Delk Adams's new cookbook, "Everyday Grand." By Ann Maloney ● Read more » | | | These chips are so good you'll be intentionally buying (or baking) extra bagels to make them. By Becky Krystal ● Read more » | | | The creamy French sauce of soft-boiled eggs, mayonnaise, mustard, chopped cornichons, capers and herbs can double as a sandwich filling. By G. Daniela Galarza ● Read more » | | | A warm dessert made with whole-grain flour and minimal added sugar to celebrate summer produce. By Ellie Krieger ● Read more » | | | You'll use the whole head of cauliflower for this dish from "Perfectly Good Food." By Margaret Li and Irene Li ● Read more » | | | |
More from Voraciously These recipes will help you whip up simple, pantry-friendly burgers. By Anna Luisa Rodriguez ● Read more » | | | ADVICE Don't let that stale or extra bread go to waste. Try these tasty suggestions instead. By Becky Krystal ● Read more » | | | We have recipes to suit a variety of tastes, including versions based on classic desserts, such as peach Melba and black forest cake. By Aaron Hutcherson ● Read more » | | | In "Perfectly Good Food," Margaret "Mei" Li and Irene Li teach readers how to reduce food waste through efficiency and flexibility. By Charlotte Druckman ● Read more » | | | PERSPECTIVE A selection of three bottles, including an Italian white and an Oregon pinot noir, for this week's sips. By Dave McIntyre ● Read more » | | | In the movie "Oppenheimer," the scientist's signature drink is an Easter egg. He liked to dip the glass in honey and lime then fill it mostly with ice-cold gin. By Emily Heil ● Read more » | | | ADVICE Every Wednesday at noon Eastern, Aaron Hutcherson and Becky Krystal answer your cooking questions. By Aaron Hutcherson, Becky Krystal and G. Daniela Galarza ● Read more » | | | |
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