Nothing says summer like a fresh, easy, delicious dish. We asked a few members of the Fordham community to share their go-to, warm-weather recipes, and let’s just say, we’re hungry already.
Strawberry Summer Cake
Peggy Andover, Ph.D., professor of psychology and chair of the department, says her favorite summer recipe is this strawberry summer cake from Smitten Kitchen. “I make it a couple of times every summer–it’s always a hit!” she said.
Sago Pudding
For Daisy Deomampo, associate professor of anthropology, the perfect summer dessert is this sago pudding recipe from Hetty Lui McKinnon—it’s light, refreshing, and always hits the spot. “I’m looking forward to making it this summer,” she said.
Bruschetta Pasta
Matt Burns, director for reunion programs and affinity groups in the Office of Alumni Relations, shared a favorite family recipe inspired by summers spent near Philadelphia. “My wife and I always look forward to tomato season,” he said. “We make a big batch of bruschetta—fresh tomatoes, basil, garlic, olive oil, salt and pepper—and toss it with pasta. Just let the pasta cool a bit first so it doesn’t cook the tomatoes. It’s an easy, lazy meal that’s so good.”
Strawberry Milkshake
For a sweet, nostalgic drink that will help you cool off, Polly Kaplan, associate director of academic affairs and academic records in the Graduate School of Social Service (GSS), has you covered. In the latest edition of Polly’s Provisions, a regular recipe feature in the GSS internal newsletter, she shared a refreshing strawberry milkshake recipe from Saveur that blends ice cream, jam, and sorbet for a fruity, frozen treat that’s easy to whip up.
“Strawberry milkshakes are underrated,” said Kaplan. And since this one gets its sugar only from the ice cream and sorbet, “it’s not overly sweet like many other flavors can be.”
Tomato Galette
For Gabe Nott, assistant director of email marketing in University Marketing and Communications, summer is all about taking advantage of peak-season produce. And this Tomato Galette from Bon Appétit really shows it off.
“The best part of summer is the abundance of juicy, colorful heirloom tomatoes,” he said. “This galette’s dough makes a wonderfully flaky base to showcase them. And if tomatoes aren’t your jam, you can easily swap in any of summer’s other all-stars. Just don’t compromise on tomato quality—this recipe’s worth a trip to the farmers market for the good stuff.”
