We’re deep into summer and cooking couldn’t be simpler. In fact, one could barely call it cooking! It’s more like arranging and dribbling and scattering. A platter of ripe garden tomatoes needs only a bit of fresh pepper and some flaky sea salt, salad greens are barely kissed by a glug of olive oil and a sprinkle of vinegar, a bowl of thinly sliced cucumbers calls for the lightest drizzle of buttermilk and a few pinches of fresh dill and maybe, if you’re feeling frisky, thin slivers of red pepper (sweet or hot, your choice).

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No-Cook Tomato Sauce

Happy weekend everyone! I hope you’ve enjoyed our week of all tomatoes, all the time. I’m certainly ready for a Southern tomato sandwich or maybe a scoop of tomato cobbler. Tell us what you’re doing with tomatoes this weekend — or anything else you’re cooking. Happy cooking, and check out these posts — my favorites this week! (P.S. The Kitchn Cure started! Have you signed up yet?)

• This tour of Lodge’s cast iron cookware factory was pretty amazing, I thought.
• Have you ever eaten a Purple Bumblebee?
• 18 ways to use red in the kitchen, large and small.
• The best music for cleaning the kitchen.
• How to let people know you’re in a serious relationship.
• And in case you’re working on The Kitchn Cure this weekend, here’s the first week of assignments, all in one place.

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Q: I planted some fennel this spring and I’m not sure when I should harvest it. Are there multiple bulbs or is it just one big bulb?

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The angle: Recipes for the best staff meals from the best restaurants around the world, from Chez Panisse to Noma.

Recipes for right now: Emmer Wheat Foccacia, Carolina BBQ Pork, Summer Vegetable Soup with Pesto, Flour Dumplings with Cucumbers and Cream, Spaghetti with Mussels, Chocolate Ripple Cake

Who would enjoy this book? Restaurant-loving foodies, photography buffs with a love of food.

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