I know full well that a single Sungold plant generates more tiny tomatoes than my two-person household can eat. Still, you can’t grow less than one, so every year at this time I am inundated. We snack on them like peanuts, but even so we can’t keep up. When we’re really getting backed up, I’ll roast a baking sheet full of them.
Read moreGive That Cheese a Bath
Mozzarella is a flavor sponge. It readily soaks up good stuff like extra virgin olive oil and garlic, so why not give it a little bath on Labor Day? Ciliegine, the cherry-size balls, are perfect for marinating. They’re bite sized, you can serve them whole so they don’t release whey, and it doesn’t take long to infuse them with seasonings. (Say chili-eh-GEE-neh.) I add dried oregano, parsley, Aleppo pepper and capers, but you do you. Taken to a potluck or at your own backyard barbecue, these juicy, garlicky one-bite wonders will vanish before the burgers are done.
Read moreMascarpone Sundae Any Day
I’m pretty sure that most mascarpone sold in this country ends up in tiramisu. Not a bad fate, but mascarpone can do more than that. If you’ve never made mascarpone ice cream, go dust off your ice cream machine. Memorial Day weekend is imminent, and no matter what you put on the grill, this strawberry mascarpone ice cream sundae will be what you remember.
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