This riff on a BLT uses fried cornmeal-dusted green tomatoes instead of the usual red tomatoes in this classic sandwich. // © Quentin Bacon
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
It's so hard to wait till the end of summer for all those green tomatoes straggling on the vines to make fried green tomatoes. It's easy enough to get a few at the farmers' market early in the season, if I ask one of the farmers to pick some for me. I've tried this tangy BLT with tomatillos, which work in a pinch, but there's something about green tomatoes that is just so comforting. SEE RECIPE »