With the news that tomatoes may be ruined for the rest of the summer, we're more than mildly obsessed with eating them every day right now. Lately it's been BLTs and sliced tomatoes with a yogurt-sour cream-cucumber dressing on top.
Another reason we tend to hit replay on a certain dish is that we buy the ingredients, which we often don't use up, and then we keep making a dish because we have the staples on hand. That's the case with ice cream. Once we buy a block of cream cheese (which we use for Jeni Britton's eggless method) and heavy cream or half and half, we figure, "What the heck? We've got the ingredients."
So what are you happily stuck on this summer? Give us some ideas.
By the way, the recipe pictured above is this Perfect Tomato Salad, a simple but beautiful way to show off bright grape tomatoes.
(Image: Sara Kate Gillingham-Ryan)