Friends hello,

We may be two days away from the official start of fall, but we are still many weeks away from the end of tomato season. If you mentally have not moved on to apple and squash season — I'm trying! —here's one more recipe to add to your must-make-before-it's-too-late recipe list: one-pot baked ziti. ​

You'll need 1.5 pounds of cherry tomatoes, some garlic, olive oil, and any tubular, ziti-like dried pasta you like — I have been really liking mezzi rigatoni (which I use in this other baked pasta, too). You'll also need parmesan, mozzarella, and fresh basil.

The ingredient list is short and the effort is minimal, but the reward is considerable: a big pan of comfort, tasting fresh, hearty, and satisfying all at once. We all gobbled it up over here, and I hope you will, too.

PS: Since posting this cinnamon-sugar focaccia recipe last weekend, I updated the recipe to add an optional cold second proof: after you fold the dough with the first layer of cinnamon and sugar, you can stick the pan back in the fridge until you are ready to bake. On baking day, you'll remove the focaccia just one hour (as opposed to 4) before you plan on baking it. The method works beautifully!

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Review of the Week

​⭐️⭐️⭐️⭐️⭐️​

​Leblebi (North African Chickpea Soup)​

"This was very simple and very good. I doubled the cumin and used a generous amount of paprika. Gobbled it up with some jasmine rice. Delicious!"

— Laura M.

Corn Cob Stock

Several years ago, after making Samin Nosrat’s five-ingredient corn soup from Salt Fat Acid Heat, a Reader pointed me to Deborah Madison’s curried coconut corn soup, which employs the same technique: making a stock from the stripped corn cobs and water.

It’s a brilliant and simple technique that provides tremendous flavor in a very brief amount of time. In Deborah’s soup, the stock gets added to a pot of sautéed onions, corn kernels, spices, coconut milk, cilantro, and lime juice.

I included the link to the recipe in last week's newsletter, but I'm sharing it again, because I made it this week and was reminded by how much I love it: it’s full of texture, spiced but not spicy, and naturally sweet and tart thanks to the corn and lime. Coconut milk lends a subtle richness and creaminess, AND it just happens to be vegan.

It's such a good one this time of year. I hope you’ll agree.

5 More Recipes to Make Right Now

​A Better Way to Romesco: About this time last year, I discovered this easier way to make romesco (no peeling of peppers required), and I've never looked back. It is so, so tasty...

... on its own as a dip with veggies or bread, or beneath mounds of charred vegetables like broccolini or cauliflower:

​Roasted Eggplant Lasagna: Make some sauce: like this one, this one, this one, or this one. Then get layering 🎉

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​Holly's Challah: My friend Holly taught me this recipe, one she learned from the wife of a rabbi many years ago...

... it is so much fun to make, and so, so tasty 💯

If you're feeling apple season, this would be a great way to start the weekend: Apple Dutch Baby:​

​No-Knead Maple Oat Bread: Another fall favorite; makes excellent toast, too 🍞

Popular Right Now

You Are Loving These 3 Recipes ...

• ​Perfect Pumpkin Bread​
• ​4-Ingredient Balsamic Roasted Mini Peppers​
• ​Roasted Butternut squash Lasagna​

PS: ALL the popular recipes right here → Popular Recipes​

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)

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PS: All previous editions of this newsletter can be found here.