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The Southern Slope

2 oz. Basil Hayden’s bourbon

¾ oz. Punt e Mes Italian vermouth

½ oz. Apricot liqueur

2 dashes Angostura bitters

1 Luxardo cherry

Tomato Caesar

3 oil-packed anchovy fillets

1 small garlic clove

⅓ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. mayonnaise

1 tsp. dijon mustard

2 tbsp. finely grated parmesan, plus shaved for serving

kosher salt, freshly ground pepper

1½ lb. mixed tomatoes, sliced, quartered, or halved

Tomatoes With Creamy Feta

4 oz. feta, crumbled

½ cup plain whole-milk greek yogurt

zest of 1 lemon

1 tbsp. fresh lemon juice

3 tbsp. extra-virgin olive oil, divided

1 tbsp. chopped mint, plus leaves for serving

freshly ground black pepper

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

¼ tsp. smoked paprika

1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved

Toum Grilled Cheese

1 medium head of garlic, peeled (about 12 cloves)

2 tablespoons lemon juice (from 1 lemon), plus more to taste

2 teaspoons kosher salt, plus more to taste

1½ cups neutral oil, like grapeseed oil

2 slices bread, preferably from a rustic loaf, no more than ½ inch thick

3 slices muenster cheese

4 cornichons, thinly sliced lengthwise

2 tablespoons toum (prepared or homemade), plus more for dipping

Turkey Pesto Meatballs And Orecchiette

olive oil

1 pound (455 grams) ground turkey

1/2 cup panko, or another plain, dry breadcrumb

1 cup basil pesto, homemade or store bought, divided

4 garlic cloves, minced, divided

2 tablespoons grated parmesan, plus more to serve

1 tablespoon water

kosher salt

freshly ground black pepper

1 large egg

1 pound (455 grams) zucchini or summer squash, sliced into 1/4″ half-moons

1 pound (455 grams) dried orecchiette