Originally published May 31, 1984
A summer feast is what you make it. It can be a lavish spread served on your rarest china or simply a sun-warmed tomato, picked and eaten in a flourishing garden. These recipes will be about the second kind of feast - the kind that’s made out of the simplest ingredients, chosen with care, put together with attention, eaten with good appetite, appreciated with all the senses and received with joy and gratitude.
Summer brings an abundance of good things to feast upon. Beautiful vegetables, ripe fruits, fish from the lakes, fresh herbs in the kitchen garden - these truly are the summer’s best. Whether we eat them hot or cold, cooked or uncooked, plain or beautifully sauced, these gifts that are unique to summer will never be as good at any other time of the year and should be enjoyed in their prime.