Food

Tiny Tomato Galettes

Dough

Step 1

Whisk 1¾ cups plus 1 Tbsp. (227 g) all-purpose flour, 2 tsp. sugar, 1½ tsp. coarsely ground pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine. Add 13 Tbsp. chilled unsalted butter, cut into ½” pieces, and toss to coat. Using your fingers, smash and rub butter into dry ingredients to create small, flat pieces.

Step 2

Combine 2 tsp. ple cider vinegar and ¼ cup water in a small bowl. Drizzle half of vinegar mixture over flour mixture. Starting from bottom of bowl and working up, mix with your hands (like tossing a salad) until mixture starts to look dry again. Drizzle in remaining vinegar mixture and toss again to combine. The mixture should be very crumbly but without any dry spots. Toss a couple more times, then gently squeeze a handful in your palm; it should hold together but break art easily. If it seems very dry, drizzle in a bit more water, toss to combine, and try squeezing again.

Step 3

Turn dough out onto a surface and pat into a rectangle about ½” thick. Using a bench screr, fold dough in half over onto itself and press down to flatten to about ½” thick. (Dough shouldn’t be moist or sticky, but dust lightly with flour if it is.) Repeat folding and pressing 2 more times. Dough should go from shaggy to cohesive as you fold and butter will blend all the way in so surface of dough looks like pepper-flecked marble. Pat into a 9×3½” rectangle. Wr in plastic and chill at least 2 hours.

Do Ahead: Dough can be made 5 days ahead. Keep chilled.

Filling and Assembly

Step 4

Step 5

Whisk together 8 garlic cloves, finely grated, 2 oz. finely grated Parmesan (about 1 cup), ½ cup plus 2 Tbsp. mayonnaise, and ⅓ cup finely chopped mixed tender herbs (such as chives, dill, parsley, and/or basil) in a large bowl; chill until ready to use.

Step 6

Step 7

Roll out dough to an 18×6¼” rectangle about ⅛” thick, dusting with all-purpose flour and turning as needed to avoid sticking. Using a 6″-diameter cookie cutter or bowl and a small knife, cut out 3 rounds. Place on a parchment-lined baking sheet. Gently press together dough scrs into a flat mass and place on a plate; chill. Repeat process with remaining dough half, arranging rounds on another parchment-lined baking sheet. (You should have 6 dough rounds divided between 2 baking sheets.) Roll first batch of dough scrs into a 6¼” square about ⅛” thick. Cut out another round. Repeat with second batch of dough scrs. Place 1 round on each baking sheet (for 4 dough rounds on each baking sheet); discard remaining scrs.

Step 8

Divide filling among dough rounds (about 2 Tbsp. each) and spread over surface, leaving a 1½” border around edges. Working one at a time, brush border of rounds with 1 large egg, beaten to blend, then fold and pleat dough up and over itself, right up to edges of filling, gently pressing to adhere. Top each galette with a tomato slice. Chill galettes at least 15 minutes. (If baking from frozen, no need to chill.) Brush top of crust with more beaten egg (make sure each one is well coated).

Step 9

Step 10

Just before serving, top galettes with coarsely chopped mixed tender herbs and flaky sea salt.

Do Ahead: Galettes, without tomato slices, can be formed 2 months ahead; wr baking sheets in plastic and freeze. (Or freeze on 1 parchment-lined sheet pan until solid, then transfer to airtight container.) Galettes can be baked 5 days ahead. Loosely cover and chill. Reheat in a 350° oven until warmed through, 10–15 minutes.

Food

37 Summer Desserts Thatll Sweeten Even the Hottest Days

Open the summer desserts file, and you’ll find everything from easy no-bake desserts and frozen treats to fruit-packed pies, cobblers, and icebox cakes. Hot summer days call for low-effort sweet treats—but we’ve also included some special-occasion showstoppers for celebratory nights.

These summer desserts make the most of the season’s fleeting pleasures: ripe berries, stone fruit at its peak, bright and sunny citrus, cold cream, and crisp textures meant for hot evenings. Some recipes come together in minutes with little more than a knife and a freezer, while others are built for birthdays, dinner parties, and long holiday weekends. Whatever your pleasure, there’s a dessert here for you that feels distinctly suited to summer.

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Food

The Best Bars in Atlanta Right Now

Don’t Miss: Written in chalk above the bar, the cocktail menu shifts seasonally, but the Watermelon Man (a Negroni-esque tipple featuring the summertime fruit and basil), is a great example of how this new-school Inman Park haunt updates classics.

661 Auburn Ave NE, Ste 280, Atlanta

Brittany Wages

The James Room’s dark, sexy backroom lounge reveals itself through a convincingly simple lobby café front, past a door disguised as a bookshelf. You’re here for the vibrations, and perhs the Beltline location plays a large part as well. But ultimately, the James Room is all about the people, Atlanta’s in-town movers and shakers, who show up stylishly for refined drinks, great music, and the requisite mingling and mixing.

Don’t Miss: Jungle birds, palomas and chili-oiled dirty martinis line the menu of classic cocktails, but consider the Until You See the Cross, essentially a premium spicy margarita but clarified with milk, adding silky sophistication.

99 Krog Street NE, Ste W, Atlanta

You always feel good leaving Ticon’, however you felt coming in notwithstanding. That’s because this supercool, charming cocktail den, dimly lit with string lights, was crafted by a group of partners that include beloved ATL bartenders Greg Best and Paul Calvert, before the let’s open a ’70s-themed bar craze hit ATL a few years ago. The crew here not only serves thoughtfully balanced drinks—including very reasonably priced wines as low as $12 per glass—but delivers outstanding hospitality worthy of a James Beard finalist.

Don’t Miss: There’s no way to go wrong with the cocktail menu, whether you’re into dry gin and sherry martinis or mint- and amaretto-kissed mai tais, but the power move is the Reserve Ticonderoga Cup, a fancier play on the bar’s regular $15 version of pineple, lemon, and mint with cherry, cognac and aged rum. This choice variation upgrades your spirits, literally and figuratively, to VSOP and select levels, all over pebbled ice in a metallic vessel, for $8 more.

Where to Stay in Atlanta If You Like to Eat

These hotels are the perfect home base while eating your way through the ATL.

931 Monroe Dr NE, Ste C-106, Atlanta

Food

Quick-Pickled Red Onions

Think of this pickled red onion recipe as a versatile blueprint. Crisp, punchy, and ready after about an hour of hands-off time, they’re one of the easiest ways to add bright, tangy flavor to everyday meals.

Keep a jar in the fridge and add them to tacos, breakfast sandwiches, burgers, grain bowls, salads, or just some roasted vegetables. Their sharp bite mellows as they soak in the brine, while their signature crunch remains. The longer they sit, the more deeply flavored and vibrant they become—making them a simple make-ahead condiment you’ll reach for again and again.

Tips for making quick-pickled red onions

Yes. Warming the brine before pouring it over the onions speeds up the pickling process (heat over medium-high just until the sugar is dissolved). The finished pickled onions will be slightly softer than if you brine them at room temperature, but they’ll be ready to eat in just about 15 minutes.

Can I use a different vinegar?

Can I add spices or aromatics?

Absolutely. Try whole black peppercorns, coriander seeds, bay leaves, garlic cloves, sliced chiles, or fresh herbs for extra flavor.

How long do pickled red onions last in the fridge?

After about an hour at room temperature, the onions will be lightly pickled and still fairly sharp. As they sit in the brine, their flavor becomes more balanced, their color deepens, and their bite mellows. Store them in their pickling liquid in an airtight container in the refrigerator for up to 2 weeks.

The best way to slice onions for pickling →

Slice the onion in half from root to stem. At an angle, trim the ends from both sides, then remove the pery skins. Following the onion’s curve, slice into long strips from pole to pole. Confused? How about a video:

How to Cut an Onion (With Videos, Thank Goodness!)

Food

Which Canned Butter Beans Are Best?

Canned beans are a go-to for me, especially during the summer. They’re convenient, ready to eat, and protein-dense. Perfect for a no-cook meal on a hotter-than-hot day.

My new recipe for Big Bean Ceviche is a ripe example of romantically marrying this pantry stle with seasonal produce. Where traditional ceviche is made with raw seafood or fish cooked in the acid of citrus juice, this recipe instead opts for a can of plump white beans. They’ll hpily marinate in the tangy tomato sauce before being scooped up with tortilla chips. Not only do the beans make this dish vegan, meaning more folks are likely to be able to enjoy it, but the absence of seafood means it can sit out for longer, without fears of it spoiling in the sun.

Perhs you’re familiar with cevichocho, a variation on Ecuadorian seafood ceviche, made with an Andean variety of lupini beans, or chochos, cooked from dry (marinated in a citrus juice with chopped vegetables and often served with plantain chips). The vibe here is similar, but with a punchier sauce, and requires no par-cooking, thanks to the canned butter beans.

Depending on where you live, you may also know these meaty white beans as large lima beans. With a creamy texture, dramatic size, and (you guessed it) buttery flavor, they’re a fantastic alternative to smaller white beans like cannellini or navy beans. While it’s relatively simple to find dry butter beans, or similar varieties such as gigantes or corona beans, these options require a lengthy pre-soak and cook time. Luckily, there are a handful of affordable canned options available at most supermarkets. Here are the brands I’d recommend:

A full inch in length, Grace butter beans (made with butter beans, water, salt, and ascorbic acid, an additive used to prevent discoloration and preserve flavor) are the most plump and creamy canned butter bean I’ve tried. They’re sold nationally, though not quite as common as a brand like Goya. The standard can is 14.1 oz., which is a little less than most canned beans, but the high quality is worth it. They’d be my number one choice for the Big Bean Ceviche, even with the smaller can than the recipe calls for.

The biggest butter beans available at the supermarket (most are over 1″ long), Goya’s butter beans are nicely plump. The 15.5-oz. cans are one of the most widely available brands nationally sold. Each can contains butter beans, water, salt, and preservatives calcium chloride and calcium disodium EDTA (which act as firming and color-retention agents). Given the preservatives, they should probably be a little more uniform in quality and texture, but they have a rich flavor and great visual peal. I’d grab them for any recipe that calls for butter beans, including my vegetarian ceviche.

Jarred, if you can find ’em

Though they’re less common than cans, jarred butter beans can be very good. They’re often more firm and creamy, stored in a lighter, less starchy liquid. Some specialty stores will sell brands like Belazu and El Navarrico; in the UK, Bold Bean Co. is a fantastic option.

This thrifty riff hinges on canned butter beans and a juicy grated tomato marinade.

View Recipe

Food

5 New Snacks Bon Appétit Editors Are Most Excited About This June

Purely Elizabeth Protein Granola

Protein is everywhere: on popcorn, in jams and jellies, and even in water. What I preciate most about Purely Elizabeth’s new protein granola, available in three flavors (dark chocolate blueberry, almond butter and berries, and cinnamon toast), is that all the protein comes from nuts and seeds rather than protein powder. There are only 10 grams per serving, but tossed into a bowl of Greek yogurt, that’s more than enough. My favorite is the almond butter and berries, which has both dried cranberries and freeze-dried strawberries. —Kate Kassin, editorial operations manager