Dan Pelosi’s Tuscan Panz...

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 creator, who lives in a gorgeous farmhouse upstate along with his equally cute companion, Gus. We’d written on Cup of Jo about how Dan turns around a bad day, and he’d attended my holiday cookie swap (though he’s extra well-known for his own!).

However then, final summer time, Toby and I went upstate and bumped into Dan and Gus at an outside pizza spot, they usually 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 residence.

So! I’m thrilled to report that Dan has written a brand new cookbook — Let’s Party: Recipes and Menus for Celebrating Every Day — which got here out yesterday.

How candy is the dedication web page?

His e-book is stuffed with entertaining showstoppers, like steak over frites…

…easy favorites, together with a inexperienced salad with shallot dressing…

…and candy treats. And, as we speak, to have fun tomato season and his cookbook, Dan has agreed to share his panzanella recipe. “ that board sport, Operation?” he says. “If it had been based mostly on me, you’d see a tomato the place my coronary heart ought to be.”

Tuscan Panzanella Salad
from Dan Pelosi’s Let’s Party: Recipes and Menus for Celebrating Every Day
Serves 6 to eight

Says Dan: “I’ve at all times mentioned 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 evening. This salad started as Tuscan peasant meals, a really good approach 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, pink wine vinegar, oil, and loads of salt and pepper, you’ve received every thing you want on the planet.”

3 kilos of heirloom tomatoes, reduce into 1-inch items
Kosher salt and freshly floor black pepper
1 massive pink onion, reduce into 1-inch items
1/4 cup pink 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 slicing board) in a big bowl and add just a few large 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 a bit little bit of olive oil and toss to coat. Toast within the oven for about 10 minutes, till evenly 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.

Word: 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’ll find his new cookbook here, for those who’d like.

P.S. The easy chicken dinner our household makes on busy weeknights, and a pasta cake, just for fun.

(Reprinted with permission from Let’s Party: Recipes and Menus for Celebrating Every Day by Dan Pelosi © 2025. Revealed by Union Sq. & Co. Pictures © Johnny Miller.)