Delishably

View post: How to Pick the Best Watermelon, Plus an Easy Watermelon Salad When peaches and tomatoes are both at their best, there is not much reason to complicate them. Letting the salted tomatoes sit for a few minutes creates a light, juicy dressing right on the platter, while burrata adds enough richness to make the salad feel substantial. Serve it with grilled bread to catch everything left at the bottom. What to Serve With • Salt the tomatoes first and let them sit while you prep the rest.

Ripe peaches are all you need to make this pie feel special. The fruit stays in generous pieces rather than being sliced, so each serving has plenty of soft, juicy peach tucked into a crisp crust. A buttery flour-and-sugar mixture melts over the top as it bakes, keeping the filling simple and letting the peaches lead. Serve it slightly warm or at room temperature with whipped cream.

Peach cobbler is one of my favorite ways to use a pile of ripe summer peaches because the fruit stays front and center. The peaches get a quick head start in the oven, then a soft buttermilk biscuit dough is dropped over the top and baked until deeply golden. Give the cobbler time to rest before serving so the warm peach juices can thicken around the biscuits. I like it slightly warm with a scoop of vanilla ice cream. • Pull the cobbler when the middle is bubbling, not just the edges.

What makes this bowl work so well is that it is hearty, high in protein, and still has plenty of freshness. The soy-ginger chicken brings most of the flavor, the rice makes it satisfying, and the warm miso bone broth pulls everything together without making it feel like soup. • juice of 1/2 lime, plus more to taste • Combine ¼ cup soy sauce, 2 teaspoons honey, 2 teaspoons sesame oil, 4 grated garlic cloves, 1 tablespoon plus 1 teaspoon grated ginger, and black pepper.

Fresh zucchini keeps the loaf soft without making it heavy, while cinnamon and nutmeg add warm flavor. It is an easy quick bread for breakfast, an afternoon snack, or a simple summer bake. • butter or nonstick cooking spray, for the pan • Heat the oven to 350 F. Grease an 8-by-4-inch loaf pan with butter and line it with parchment paper.

View post: How to Pick the Best Watermelon, Plus an Easy Watermelon Salad Grilling the peaches adds a little char and gives this salad more substance. Prosciutto brings the salt, toasted almonds add crunch, and fresh mozzarella makes it filling enough for lunch or dinner alongside grilled chicken or steak. What to Serve With • Clean and oil the grill grates before the peaches go on. That small step does a lot to keep the fruit from tearing.

A little flour and brown sugar thicken the peach juices, while melted butter helps the pecan topping bake up crisp and golden. It makes a generous 9-by-13-inch pan, so it is especially good for cookouts and summer gatherings. I like to serve it warm rather than piping hot, which gives the filling time to thicken and helps the topping stay crisp. • Spread the peaches into an even layer so the filling cooks at the same rate across the pan.

A galette is one of the easiest ways to turn good peaches into dessert without fussing with a pie plate. Puff pastry gives you a crisp, buttery base, and the peach filling stays simple with sugar, cinnamon, vanilla, and just enough flour to catch the juices. • Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. • Stir together ¼ cup granulated sugar, 1 tablespoon all-purpose flour, and ½ teaspoon ground cinnamon in a small bowl.

The best part of this bowl is the contrast between the deeply browned salmon and the light, savory broth underneath it. Ginger seasons both the rice and broth, while the edamame adds enough texture to make the bowl feel complete. Pour the broth around the salmon just before serving so the caramelized miso glaze stays intact. • 1/8 teaspoon black pepper, plus more to taste • Rinse 1⅓ cups jasmine rice under cold water until the water runs mostly clear.

There’s a lot to love about a bowl meal, especially one that gives you dinner now and an easy lunch later. The sweet potatoes hold up beautifully, the chimichurri keeps things fresh, and the pickled onions add enough brightness to make leftovers feel intentional. Serve it over rice, greens, or both, and keep the extra components ready for quick bowls all week. • Heat the oven to 425 F and line a sheet pan with parchment paper.