Slice ripe tomatoes and fresh buffalo mozzarella into 1/2-inch-thick rounds. Shingle fresh basil leaves and the mozzarella and tomatoes on a platter. Drizzle with high-quality extra-virgin olive oil, sprinkle with salt and freshly ground black pepper if desired, and serve.
Corn kernels always go flying when you cut them off the cob, but it's easy to keep them in check with this simple trick from the CHOW Test Kitchen's Christine Gallary. All you need is a bowl, a paper towel, and a short knife. When you're ready to try out this technique, put it to use in our Tomato, Tomatillo, and Corn Salad recipe.
When cooking eggplant, it's easy to have it come out either too greasy or too dry. Amy Wisniewski of the CHOW Test Kitchen shows you how to cook it just right on the grill, then turns it into a fun summery side dish using our Grilled Eggplant Parmesan Salad recipe.