Food & Wine (September 2008)
There are dishes that taste of seasons.
Green salads mark the arrival of spring, while BBQ chicken always conjures summer in our minds. And short ribs evoke winter in all their braised glory. For us, fall means honeycrisp apples and butternut squash, and we're terribly excited about both coming into season.
But right now we feel like we're in between seasons: The weather is cooling off, but it's still awfully warm. Some summer vegetables are still widely available -- we even got tomatoes last week from our CSA -- and fall vegetables are just coming into season.
If pressed to identify a taste that captures this summer/fall limbo, we nominate this Crisp Tomato, Zucchini and Eggplant Gratin.