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Day 2: Penne with Tomatoes, Eggplant and Mozzarella

Today’s recipe comes from associate research editor Claudia Bloom. She’s one of the editors in charge of making sure that the information we publish in the magazine has been fully verified and is 100% correct at press time.

I like to cook pasta (especially since my growing, athletic teenage son craves big bowls of it), but I often run out different ways to prepare it. We don’t eat red meat. And while I will cook tofu or fish, I prefer using vegetables only. I’ve never been a fan of eggplant, it’s just seemed like a boring heavy vegetable so I’ve stayed away from cooking with it. So that’s one of the reasons I chose to prepare the Penne with Tomatoes, Eggplant and Mozzarella recipe.


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3-Ingredient Small Bite: Tomato-Ricotta Open-Faced Sandwich

Our final 3-ingredient recipe comes from our very own Maggie Shi, deputy editor of Here she covers food, entertaining, money, and work & life. She’ll also be joining the ranks of our Simply Stated food bloggers in the next few weeks. Here’s her favorite 3-ingredient recipe from the farmers’ market:

Now that it’s August, summer fruits and vegetables are in full swing. I love stopping by the farmers’ market (I’m lucky enough to have one right across the street from my apartment) and scoping out the freshest finds, from just-picked sweet corn to the tiniest purple-and-white eggplants.

This 3-ingredient recipe was inspired by the beautiful array of goodies at the market—that’s where all the ingredients came from. I’m always intrigued by the variety of heirloom tomatoes this time of year; they come in funky colors, sizes, and shapes and aren’t always the prettiest things around. In fact, some are downright ugly. But don’t be fooled by the lumps and bumps—the majority of heirloom tomatoes are incredibly sweet and bursting with flavor, and each has it’s own unique, magical taste. It’s fun to buy a few, slice them up, and sample them side-by-side. This easy meal allows you to do just that.

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3-Ingredient Treat: Mango Tango from So Good and Tasty

Today’s 3-ingredient recipe comes from Jacqui Savisky the recipe blogger behind So Good and Tasty. Jacqui started So Good and Tasty as a way to channel her extreme love of food. When she’s not whipping up something fantastic in the kitchen, she runs a graphic design business and Etsy shop called Slide Sideways with her husband. Here’s her favorite simple recipe:

Summer is the one season I find myself eating food in its simplest form. A peach eaten fresh from the tree, and warmed by the sun is one of life’s most pleasurable experiences. A simple galette, filled with goat cheese and bursting with little roasted tomatoes; or fresh plums, berries, spices, and honey, are some of the simple meals you will find me enjoying. 


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3-Ingredient Small Bite: Tomato Onion Salad

Today’s 3-ingredient small bite comes from Olga Massov, a self-proclaimed finance geek by day and the cook behind Sassy Radish on the evenings and weekends. A native Russian, Olga mixes traditional Russian fare (herring, pelmeni, and cabbage) and all-American treats like bourbon and barbecue.

Everyone’s got a childhood favorite salad, and here is mine. Growing up in Russia, we had no choice but to eat seasonally, and only had this salad at the height of the tomato season. I remember making this for myself as a child—three ingredients made it so simple and absolutely perfect. Tomato, onion, sour cream. I could have eaten tubs of this salad—it was so refreshing.


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3-Ingredient Small Bite: Easy Deviled Eggs

Today’s 3-ingredient dish is an update on a classic from Rachel Rappaport, the food writer and recipe developer behind Coconut & Lime, which she started in 2004 as a way to share recipes with her friends. Her first cookbook, The Everything Healthy Slow Cooker Cookbook, came out this month.

I have a ton of recipes for fancy deviled eggs but some times you just want something quick that’s still a crowd pleaser. One day I realized that tartar sauce is a mixture of mayonnaise, spices, pickles, and onions; pretty much exactly what I would put into deviled eggs anyway. So why not use it? It works surprisingly well. For the tastiest eggs use a flavorful, high-quality prepared tartar sauce or a homemade one.


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3-Ingredient Small Bite: Bacon-Wrapped Broiled Figs with Goat Cheese

Today’s 3-ingredient recipe comes from Phyllis Grant, the recipe master behind Dash and Bella, which is adorably named for her two children who help with all her recipes. Prior to Dash and Bella, Phyllis was a pastry cook at Bouley, Michael’s and Nobu in New York City. As a lover of multiple ingredients, this was quite a challenge, so enjoy her best simple recipe:

I’ve been known to put up to 10 toppings on a bowl of stew. So you can imagine how challenging it was for me to come up with a three-ingredient recipe! At first I was trying to dodge the challenge. Does olive oil count? What about balsamic vinegar? Pine nuts? Yes, yes, and yes. The challenge was to achieve complexity of flavor with very few ingredients. And I think I’ve done it.



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3-Ingredient Dessert: Tangy Lime Mousse with Toasted Coconut

Have you tried any of our 3-ingredient recipes from the August issue yet? We only had room for 26 in the issue, but our fabulous food department has whipped up some additional recipes, plus we’ve asked some of our favorite food bloggers to share their best 3-ingredient combinations for the next few weeks.

So stay tuned for several more easy summer recipes. To kick things off, try this 15-minute dessert:


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Cute Easter Cupcakes

Tired of dipping hard boiled eggs in dye? Sure, it’s the classic kid-friendly Easter activity. But you’ve done it a dozen times. Change things up this year and make these adorable Bunny Cupcakes with the kids this weekend. Definitely tastier than the eggs! 

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5 Great Brunch Cocktails

With the weather warming up and Easter & Mother’s Day right around the corner, ’tis the season for brunch celebrations! Here are 5 great cocktail recipes will have you and your guests saying “cheers!” to brunch.

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