Make your summer meals special with heirloom tomato galette. A rustic pie with buttery crust and savory, creamy filling.| Seasoned and Salted
This burrata board is giving New England summer girls’ day energy—burrata, peaches, prosciutto, and confit tomatoes. Pass the rosé.| Seasoned and Salted
This cherry tomato confit is the best way to stretch tomato season just a little further. Slow-roasted with garlic, thyme, and olive oil until jammy and rich—spoon it over pasta, toast, or bowls.| Seasoned and Salted
About Allie Hagerty, the recipe creator behind Seasoned and Salted - globally-inspired comfort foods with a modern twist!| Seasoned and Salted