| Becky Krystal resurfaced a gem of a tomato recipe from our Recipe Finder this week. You take two thick slices of tomato and make a sandwich with them using herbed soft cheese and crumbled bacon. Wait. There's more. You dredge this in flour, egg wash and breadcrumbs and then crisp up into a Cheesy Pan-Fried Tomato Stack. We re-tested the messy-to-eat dish recently and it got oohs and aahs for its crunchy exterior and warm, creamy center. The popular stacks were part of Becky's roundup of tomato sandwiches, which included a classic Southern favorite that Joe Yonan recently shared. You know the one. It's made with white bread, a slab of tomato and a thick smear of mayonnaise. Not to be outdone, I piled tomatoes and fresh herbs atop a thin dough for a Big Little Tomato Pizza made with tangy creme fraiche and creamy burrata. So, yes, we are ready to talk about tomatoes on Wednesday, Aug. 4, at noon (E.T.), during our weekly chat. Joining us will be Amy Goldman Fowler, author of "The Heirloom Tomato" (Bloomsbury USA, 2008). (If you have tomato recipe, canning or growing questions, you can post them now and/or join us for a chat. Find more details below.) Our summer produce odyssey continues with Daniela Galarza's Peach Crumble Pie. The beauty of her recipe, besides being an excuse to eat stone fruit, is that its quickly mixed crumble topping and press-in bottom crust are made from the same cookie-like dough. No rolling! And we made food writer Hannah Selinger's Summer Fruit Semifreddo with fresh apricots, but you can pick your favorite fruit. You can even use berries for this whip-and-fold, creamy frozen dessert. Enough sweets you say? Then, take a look through Kari's roundup of salads made with summer fruit. Salads are a great option that let you keep your kitchen cool. Finally, if you're already a fan of Ranch Water, good for you. It was new to me. If it's new to you, too, Carrie Allan explains the allure of this tall, cool, made-in-Texas cocktail. Join us on Wednesday at noon (ET) for our weekly food chat. You must register, 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.
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Want more weeknight supper ideas? Sign up for the Eat Voraciously newsletter and you'll get an adaptable recipe delivered to your inbox every Monday-Thurday.  (Photo by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Summer's best tomatoes, creamy burrata and fresh herbs top this stunning pizza. By Ann Maloney ● Read more » | | | White bread. Mayo. Salt. Pepper. And that just-right ripe tomato. By Joe Yonan ● Read more » | | | A cookie-like, press-in crust dough doubles as the crumble topping for this juicy pie. By G. Daniela Galarza ● Read more » | | | This frozen dessert requires no ice cream maker and no custard, either, and you can make it with any stone fruit you'd like. By Hannah Selinger ● Read more » | | | How to make this the tequila-lime cocktail that keeps so many Texans cool. By M. Carrie Allan ● Read more » | | | Sweet summer corn gets a zing from pickled jalapeño and creamy, cool avocado for a salad that's sure to wow. By Ellie Krieger ● Read more » | | | This pickled shrimp recipe from "Sweet Home Cafe Cookbook" by Jerome Grant helps illustrate the contributions of Black people to American food culture. By Charlotte Druckman ● Read more » | | | Crunchy iceberg lettuce, blistered green beans and fresh tomatoes take this riff on a wedge salad to new heights. By G. Daniela Galarza ● Read more » | | | |
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