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Here Are The Recipes We Tried And Loved Recently

Here’s what our editors and writers are making in their own kitchens.

Hannah Wong / BuzzFeed

1. Southern Tomato Pie

Jesse Szewczyk

I had never made a tomato pie before, and frankly, the idea kinda confused me (the woes of growing up in the Midwest). From my understanding, it was basically just a bunch of tomatoes thrown into a crust and topped with a ton of mayo and cheese — it sounded weird.

Well, it turns out tomato pie is actually amazing (and I rarely say that about my own cooking). It was so good that I ended up eating the whole thing over a two day span — my boyfriend hates tomatoes, so that just meant more for me. You can't actually taste the mayonnaise, but it helps the top of the pie brown beautifully. I used colorful heirloom tomatoes I picked up from the farmer's market, but you could totally make these with your regular old grocery store romas. If your love tomatoes, do yourself a favor and make this recipe. — Jesse Szewczyk

Here's the recipe.

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2. Creamy Avocado Pasta

Delia Cai

If you aren't taking advantage of avocado's creamy texture for pasta purposes, you're doing your summer wrong. This recipe has become my comfort food ride-or-die when I want to pig out a little on a pasta dish, but also do it ~mindfully~ without the usual sauce suspects of butter and cream.

You can use a food processor if you really want to, but you can also just finely chop the garlic, squeeze in a couple of lemon wedges, and then mash everything together with a big-ass fork. The basil also isn't a must. And, to make it extra healthy, go for whole-grain spaghetti — it pairs perfectly with avocado's luxurious, buttery texture, but you can also use linguini or normal spaghetti. One avocado makes for one hearty serving, and since leftovers don't keep well in the fridge, you have every excuse in the world to eat it all up.Delia Cai

Here's the recipe.

3. Apricot Upside-Down Skillet Cake

Marie Telling

Apricots are some of my favorite summer fruits and I welcome any opportunity to stuff my face with them. So when I saw this upside-down apricot cake in Julia Turshen's cookbook, I heard its call loud and clear.

Although it's a skillet cake, I made mine in a cake pan. But I stuck to her instructions for the rest of the (very straightforward) process.

The end result was perfect. It may be one of the best cakes I've ever made, to be honest. First, because cooked apricots are a true gift. Second, because the cake was moist and fluffy and perfectly complemented the sweetness of the fruit. — Marie Telling

Here's the recipe.

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4. Eggplant With Buttermilk Sauce

Jesse Szewczyk

I cannot tell you how many times I've seen a picture of this recipe — AKA the cover star of Yotam Ottolenghi's cookbook Plenty — yet I had never made it myself. Let me tell you, that was a mistake. The recipe is super simple, just a few ingredients casually thrown together to make something that's both rustic and fancy.

It starts with eggplant that's roasted with olive oil, then gets dressed in a super savory buttermilk sauce that gives it a nice tang. It gets finished with pomegranate seeds and za'atar to make it both beautiful and flavorful. I picked up za'tar at my local spice shop, but you can also make your own. For someone who is not the biggest fan of eggplant, I can confirm that this recipe is a banger. — Jesse Szewczyk

Here's the recipe.

5. Ricotta-Stuffed Squash Blossoms

Kiano Moju

It's the season where squash blossoms are everywhere and I couldn't help myself when I saw them at my local farmers market.

I love them on simple pizza with garlic, ricotta and olive oil, but my favorite way to make them is to stuff them with a tangy ricotta filling and fry them up. I use a really light batter, so they still remain light and delicate. It's the ultimate summer treat! — Kiano Moju

Here's the recipe.

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6. Pasta alla Puttanesca

Marie Telling

Whenever I'm feeling like pasta but don't want to spend hours in the kitchen prepping a sauce, I make pasta alla puttanesca. Ready in about 20 minutes, the tomato-based dish gets its unique flavor from a combo of olives, anchovies, and capers. So this is maybe not for everyone and if you're usually not a fan of these flavors, you won't fall in love with this. But if you are an anchovy and olive lover, you're in for a treat. — Marie Telling

Here's the recipe.

7. Salted Caramel Ice Cream

Scott Loitsch

I love making homemade ice cream, and this has to be one of my favorites. Typically I find salted caramel ice cream to be a bit too sweet, so I added an espresso fudge swirl* to this to cut some of that sweetness with the bitterness of dark chocolate and espresso. It was so good.

This was a little scary to make because you have to pour a milk mixture into some 400˚F caramel. So just be SUPER careful at that stage and make sure you're making the caramel in a pretty big pot so it doesn't boil over. But it's all worth it in the end! 10/10 would recommend. — Scott Loitsch

Here's the recipe.

*To make the fudge, add 1 tbsp espresso powder and 3/4 cup dark chocolate chips to 1/2 cup very hot heavy cream (I microwaved it for about one minute). Stir until smooth and then cool before layering over the ice cream when you transfer from the ice cream maker.

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8. Buttermilk Biscuits

Jesse Szewczyk

Let me start by admitting that I don't know how to make biscuits. I'm a bad Midwesterner and I literally don't know where to begin. There are just so many variables, techniques, and processes that it legit overwhelms me — but I decided I must learn.

This recipe was the first recipe of my biscuit-making journey. It was pretty simple, just a few ingredients, and came together in no time. To make the layers, you take your dough, cut it into four pieces, and stack them on top of each other. When you roll it out again, all of the butter layers laminate it and give you those beautiful, flaky layers. I brushed mine with butter and salt and was pretty darn happy with the results.

Next time I want to try my hand at drop biscuits! — Jesse Szewczyk

Here's the recipe.

9. Broccoli Rubble Farro Salad

Marie Telling

A friend of mine made this recipe and posted a picture on Instagram, and it looked so good that I decided to make it the very next day. It's not the quickest recipe. You have to par-boil the broccoli, cook the farro, chop the broccoli and then sauté it with some garlic, pepper flakes, and lemon zest.

You then mix it all up in a bowl and top it with a lot of grated Parmesan. It probably took me about 45 minute to an hour to make it but it was so worth it. The garlic and lemon flavors are delicious but what makes this dish extra special is the metric ton of Parmesan you can put on top.

It made for a lot of food so I ended up eating the leftovers over the next couple of days and it was still amazing. — Marie Telling

Here's the recipe.

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10. Heirloom Tomato Ricotta Tart

Jesse Szewczyk

If you read food blogs, chances are you've ended up on What's Gabby Cooking — and if you follow cookbooks (I'm essentially just describing myself at this point) you know she recently came out with one.

Her book has sat on my desk for a while now, and the cover has a stunning tomato tart on it. After weeks of saying I was going to make it, I finally did — and let me tell you, it was totally worth it. Although the tart looks pretty complicated, it's actually quite simple. The only thing you have to cook is the crust, then everything else is just tossed together and thrown in.

The filling is made with ricotta and cream cheese, and the topping is just simply seasoned tomatoes and some other small things. I went crazy with garnishes, but a simple sprinkling of salt and pepper would be just as nice. — Jesse Szewczyk

Here's the recipe.

11. French Crêpes

Marie Telling

Like many French people, crêpes were one of the first things I learned how to cook and I've been making them for as long as I remember. Throughout the years, I've tried many recipes and learned some very useful tips here and there. Since I moved to the US, I've seen so many crimes committed against crêpes that I finally decided to share my recipe and tips in a step-by-step tutorial on my Instagram.

This is not a short process. Prepping the batter correctly takes some effort. Then you then need to let the batter rest for at least and hour, and then it's time to cook the crêpes, which is a pretty long a repetitive process in itself. But this is how you get the best crêpes and once you finally enjoy one with some Nutella, you know it's all been worth it.

To get a little extra, I served mine with a peach compote I had made on the stovetop by cooking a couple peaches in a pot with a bit of sugar and water. I served this hot, with a scoop of vanilla ice cream. It was amazing. — Marie Telling

Here's the recipe.

Find other recipes we've made and loved here.

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