How did that happen? Seems like I was just planting tomatoes and already the vines are cratering. Now that the calendar says it’s officially fall, I’m feeling guilty about all the summer recipes I never got around to making. In California, at least, it’s not too late. We still have tomatoes; we’re still grilling. Before you retire your grill for the winter, take a look at some of these fan-favorite (I’m the fan) shoulder-season recipes from my archives. I even have a marvelous use for those green tomatoes that you may be tempted to toss.
Read moreRisotto Meets Burrata
I have been making zucchini risotto forever but had never thought to plop a piece of burrata on top until I saw such a dish on Principato di Lucedio’s Instagram. This historic farm in Piemonte grows fabulous Carnaroli rice—I visited years ago—so the Lucedio Instagram is a rich source of risotto ideas. The zucchini risotto was photographed at Balin a restaurant near the farm, and the chef used stracciatella, not burrata. But stracciatella is the creamy filling inside burrata, and burrata is easier to find. It’s zucchini season. It’s cherry tomato season. What are you waiting for?
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