I fell in love with Dan Pelosi final summer time…
In fact, I used to be already a giant fan of the Italian-American cookbook writer, who lives in a stunning farmhouse upstate along with his equally cute associate, Gus. We’d written on Cup of Jo about how Dan turns round a foul day, and he’d attended my vacation cookie swap (though he’s extra well-known for his personal!).
However then, final summer time, Toby and I went upstate and bumped into Dan and Gus at an out of doors pizza spot, and so they instantly shepherded us to their picnic desk and had been so heat and great that Toby didn’t cease speaking about them the entire drive house.
So! I’m thrilled to report that Dan has written a brand new cookbook — Let’s Social gathering: Recipes and Menus for Celebrating Each Day — which got here out yesterday.
How candy is the dedication web page?
His ebook is stuffed with entertaining showstoppers, like steak over frites…
…easy favorites, together with a inexperienced salad with shallot dressing…
…and candy treats. And, at present, to rejoice tomato season and his cookbook, Dan has agreed to share his panzanella recipe. “You already know that board sport, Operation?” he says. “If it had been primarily based on me, you’d see a tomato the place my coronary heart needs to be.”
Tuscan Panzanella Salad
from Dan Pelosi’s Let’s Social gathering: Recipes and Menus for Celebrating Each Day
Serves 6 to eight
Says Dan: “I’ve at all times stated panzanella salad is only a bread basket in drag. It’s the identical satisfying style of ripping aside a dinner roll and working it by means of vinegary oil however dressed up for the night robe portion of the night time. This salad started as Tuscan peasant meals, a really sensible method to get an additional meal out of stale loaves. Now you’ll discover it with luxurious equipment like cheese, stone fruits, or every kind of proteins. When the tomatoes mingle with onions, purple wine vinegar, oil, and loads of salt and pepper, you’ve received every part you want on this planet.”
3 kilos of heirloom tomatoes, lower into 1-inch items
Kosher salt and freshly floor black pepper
1 massive purple onion, lower into 1-inch items
1/4 cup purple wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 (16-ounce) loaf crusty bread, torn into 1-inch items
Preheat the oven to 400°F. Place the tomatoes (and any collected juices from the reducing board) in a big bowl and add just a few massive pinches of salt and loads of pepper. Toss gently to combine. Add the onion together with the vinegar and olive oil. Toss once more.
On a rimmed sheet pan, drizzle the bread with somewhat little bit of olive oil and toss to coat. Toast within the oven for about 10 minutes, till calmly golden. Take away and let the bread cool on the sheet pan, about quarter-hour.
Simply earlier than serving, add the bread to the bowl and toss to coat within the juices. Style for seasoning and serve instantly.
Observe: To make forward, the bread could be toasted and saved in an hermetic container at room temperature as much as three days.
Thanks a lot, Dan! You will discover his new cookbook right here, when you’d like.
P.S. The straightforward hen dinner our household makes on busy weeknights, and a pasta cake, only for enjoyable.
(Reprinted with permission from Let’s Social gathering: Recipes and Menus for Celebrating Each Day by Dan Pelosi © 2025. Printed by Union Sq. & Co. Images © Johnny Miller.)
