Tomatoes, corn, summer squash, watermelon, and peaches are all at their best right now. “There’s nothing like tart-sweet heirloom tomatoes off the vine or just-picked corn with tender kernels,” says Susan Spungen, a recipe developer, a food stylist, and the author of the best-selling cookbook Open Kitchen. When preparing your farmers market haul, branch out from your usual techniques, and tap into your creative side. “Think about flavor, of course, but also color and texture,” Spungen says. Turn the page for her fresh ways to enjoy summer’s favorites.
Giambotta
START TO FINISH: 45 MINUTES
SERVES: 4 TO 6
¼ cup extra-virgin olive oil, plus morefor drizzling1 small onion, halved and thinly sliced2 medium shallots, sliced crosswise2 cups sliced leeks, white and light-green parts, rinsed well2 garlic cloves, thinly slicedKosher salt…
