Friends, hello! Last week, I had mentioned I was in the process of updating a very old recipe on the blog: Nigella Lawson's Cheater's Danish Pastry/Croissant Dough. When I first discovered it, I found it revolutionary because it did not require the laborious lamination process used to make traditional croissants, yet it produced a pastry with that characteristic rich-but-light, exceptionally flaky texture.

Unlike traditional recipes, this one calls for cold butter, and the dough comes together in minutes in the food processor (see recipe notes if you don't have one.) And while it does require a series of rolls and folds, it is not complicated overall. Over the years, I have used the recipe to make Nigella's cheese Danishes, a Tartine-inspired ham-and-cheese croissant, and a cheater's kouign-amann.

I hadn't made the recipe in years, but, inspired by a recent conversation with a friend who loves to bake but finds pastry — croissants in particular — too intimidating to make at home, I revisited the recipe, adding notes, more accurate measurements, and updated photos. It now has its own space on the blog, and while you can use the dough to make all sorts of pastries, you can also simply make croissants, which are easy...

and so, so tasty:

Friends, I know summer isn't everyone's favorite time to bake, but if you have a summer-baking bucket list in the works, I think this one should be included. It's easy, surprisingly fun, and I know you'll approve 🥐🥐🥐

Review of the Week

⭐️⭐️⭐️⭐️⭐️

​Charred Cherry Tomato Salsa​

"I pledge that I will never eat another salsa, this is that delicious. The balance of flavors is superb, and they are subtle. My heat temp also. Thanks!"

— Nora

7 Recipes to Make Right Now

​Pasta with Cherry Tomato Sauce​

​Charred Broccoli Salad with Dates and Almonds​

​Herby Chickpea Salad with Tomatoes & Cucumbers​

​Homemade Mango Salsa​

​Roasted Eggplant Salad with Cucumber-Yogurt Sauce​

​Homemade Ciabatta​

​Lemon-Blueberry Dutch Baby​

Farm Share Friends:

... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful for your early shares of the season:

• ​[Week 4] Ottolenghi's Swiss Chard Fritters​
• ​[Week 4] Salad Spinners: Yea or Nay?​

Popular Right Now

You Are Loving These 3 Recipes ...

• ​Baked Feta with Cherry Tomatoes 🍅
• ​The Very Best Banana Bread 🍌
• ​Homemade Tzatziki 🥒

Thank You

Thank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗

5 Free Resources Available to You

• ​8-Video Chopping Tutorial​
• ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course)
• ​Sourdough Demystified 🍞🍞 (email course)
• ​How to Build a Sourdough Starter from Scratch (email course)
• ​Pizza School 🍕🍕 (email course)

PS: All previous editions of this newsletter are available here.