Stories / Recipes

An Ode to the Season's Prettiest Produce

Maggie Borden

Maggie Borden

August 04, 2016


Photo: Yewande Komolafe

When the temperature climbs, our instinct is to get out of the kitchen and keep everything cool (including our cucumbers). But this visually stunning dish from Rose Café-Restaurant’s Jason Neroni makes a strong argument for swapping raw for roasted when it comes to summer vegetables. Served at his recent Beard House dinner, Neroni set guests’ hearts aflutter with the tartlet’s buttery crust, tangy crème fraîche, and artful presentation of vibrant vegetables arranged in colorful concentric circles. So the next time you've got a dinner party to plan, pre-heat the oven, crank the a/c, and prepare to wow your friends with this impressive ode to the season. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.