“Cooking well doesn’t mean cooking fancy.” — Julia Child

The bountiful harvests of summer make simple, fresh dishes, made from in-season vegetables and fruits, possible. Pair these with staple meats and seafood and summertime is sure to be delicious. In honor of this warm weather fare, this week is all about summer-eats.

Blackberry Farm’s Green Tomato Pie

Hot and Hot Creamy Shrimp and Grits

Summer recipes from The Old Farmer’s Almanac

Fried Peach, Blueberry, and Strawberry Pies

A recipe for Southern Antipasti

“The Evolution of American Barbecue”

White BBQ Sauce

Edna Lewis’ Fried Chicken

Short Stack Editions (also available in-store at The Factory)

Hot and Cold Tea Cocktails

Root to Leaf: Steven Satterfield

Secrets of the Southern Table: Virginia Willis shares the foods of the south

In Alabama: John Currence’s Big Bad Breakfast in Florence