Recommendations

Smashed Cucumbers with Sizzled Turmeric and Garlic

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

It’s hard to say how this salad-y number is best served—because the answer is “with everything and all the time.”

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I would not do anything ahead of time here, other than toast the buckwheat or pumpkin seeds.

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More recipes

Melon with Crispy Ham and Ricotta Salata

Tomatoes Dressed in Toasted Fennel and Anchovy

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