| As much as I love digging into summer fruits and vegetables using no-fuss preparations, as I head into August, I find myself looking for fresh approaches to the season's bounty. Cookbook author Reem Kassis came to the rescue this week with eight recipes — inspired by foods she ate growing up in Jerusalem — for corn, eggplant, squash and tomatoes. Her Halloumi, Za'atar and Tomato Tart looks fancy, but is so easy to make with store-bought puff pastry. She turns humble roasted eggplant into a beautiful dish, with her Eggplant Steaks With Herbed Yogurt, Nuts and Pomegranate. The Feta Yogurt With Charred Squash, Hazelnuts and Cilantro is a delicious mix of texture and temperature as is her Caramelized Corn and Sumac Over Labneh. If you have a favorite summer produce — from green tomatoes to peaches — we likely have recipes for you to try in our Recipe Finder, including zucchini, melons and stone fruit. Don't have some of the spices Reem — or we — call for in these recipes? You're in luck. Daniela Galarza and Aaron Hutcherson gathered their 12 favorite places for ordering spices online. I love the diversity of this list. And check this out: Several of them allow you to buy small amounts, so you can try out a spice without committing to a big jar. As much as we love our fruits and veggies, we also love pizza. Becky Krystal shared "Great British Baking Show" champion Nadiya Hussain's Pull-Apart Pepperoni Bread, which is a smart, spicy riff on the popular pie. And, if possible, it's even more fun to eat. Just drop the bread on the table and let everyone pull off a share. That got us thinking about other favorite riffs on dishes, such as Daniela's Frittata Carbonara With Balsamic Asparagus or my Everything Salmon With Cucumber and Red Onion Salad. Join us for our food chat Wednesday, Aug. 11, at noon (ET), when we'll talk about that terrific pepperoni bread and our favorite twists on other classic dishes. (S'mores Ice Cream, anyone?) You must register for the chat, but you don't have to be a Post subscriber to participate. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post) This eggplant shines like jewels with cool yogurt and a shower of pomegranate seeds. By Reem Kassis ● Read more » | | | This visually stunning tart takes its inspiration from a traditional flatbread known as manaqeesh, but uses puff pastry as a shortcut. By Reem Kassis ● Read more » | | | Prepare to enjoy a mix of crispy and creamy textures and sweet and tangy flavors. By Reem Kassis ● Read more » | | | Fresh corn kernels make an unlikely but lovely counter to labneh in this simple spread. By Reem Kassis ● Read more » | | | This pepperoni pull-apart bread is packed full of pizza's best qualities. By Becky Krystal ● Read more » | | | A multicooker speeds things up, but you won't lose any of the tangy, herbal flavors of the classic chicken-and-rice dish. By G. Daniela Galarza ● Read more » | | | Beans add heft, nutrition and creaminess to this chilled zucchini soup. By Ellie Krieger ● Read more » | | | The beauty of this cognac mushroom sauce is that you can throw it together fairly quickly, and it goes well with many proteins. By Ann Maloney ● Read more » | | | |
More from Voraciously When summer produce is fresh, you don't need much to get great flavor, but these tomato, corn, eggplant and squash recipes are for when you crave something a bit more exciting. By Reem Kassis ● Read more » | | | Need ideas for all those fresh peaches? We've got you covered. By Kari Sonde ● Read more » | | | While frying green tomatoes is a beloved summer ritual, there's so much more you can do. By Becky Krystal ● Read more » | | | Where to buy the best spices and spice blends online for home delivery. By Aaron Hutcherson and G. Daniela Galarza ● Read more » | | | Get your marshmallow fix with variations on s'mores and some sweet and gooey baked recipes. By Becky Krystal ● Read more » | | | We think using sea salt as the standard in our recipes is important to making our recipes accessible and consistent. By Becky Krystal ● Read more » | | | Plus, two delicious pinot noirs, a Provençal-style rosé and a Loire Valley white to complete this week's sips. By Dave McIntyre ● Read more » | | | |
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