Preparing for Abundance

by Laura McKissack
Photography by Ryan Donahue

It’s about to be peak tomato season, and I hope your garden will soon be bursting with tiny golden, green and red jewels. As in years past, since I’ll soon have more tomatoes than I know what to do with, I did some research for new recipes for this year’s bounty. Years ago, I had a martini at the now-shuttered-and-razed Highball in South Austin. The drink was made with vodka and house-made tomato water, and served with a basil leaf and a skewer of little mozzarella balls. It was as charming as it was delicious, and it reminded me  of how my family sometimes eats fresh, ripe tomatoes: standing over the sink with the tomato in one hand and a shaker of salt in the other—too eager for that deliciously tangy juice to bother with cutlery or a plate. This adapted recipe celebrates the unbeatable flavor of the ripe tomato in that long-ago martini, with little interruption or fuss. Enjoy, along with several other options for using your abundance!

 

What We're Cooking

featuredrecipes august 2017 01featuredrecipes august 2017 02featuredrecipes august 2017 03featuredrecipes august 2017 04featuredrecipes august 2017 05featuredrecipes august 2017 06

Features

Nobody ever says “I’m going to the ladies room to tar my nose.” Even so, that’s essentially what many are doing with modern makeup. Made from coal...

Gardening in the backyard one day, Debra Knox needed to get one of her 40 chickens out from underfoot, so she handed it to her mother-in-law. Her...

How many kids in the U.S. can make a full-course dinner? According to dailymail.com, 30 percent of college students can’t boil an egg, while 18...