Another month is in the books, and we are so excited for August to roll in. Before it does, let’s take a look back on July and the tips and tricks our guest chefs shared with us.

Prime your frittata

Frittatas are perfect for a breakfast or brunch gathering. You can prep them ahead of time and serve them room temperature or make them a la minute and dish them out hot. When Laura Frangiosa of Chris Kearse’s soon-to-open Forsythia came by for her New Orleans brunch class, she admonished us to not just throw raw eggs into the oven in our favorite cast iron skillet. Instead, add wilted greens and blistered tomatoes to the skillet stovetop with the eggs and lightly cook the mixture until it starts to congeal. After it starts to firm, put it in a 350-degree oven for about 10 minutes before adding the cheese. You’ll avoid having an undercooked center this way.

Salty?

Really, cheese should have its own place on the food pyramid. When utilizing cheese in a dish, consider what its profile is before seasoning. Some have a naturally salty flavor and you might not need too much more. Consider Samar Lazarri’s melon salad that she prepared for guests during her Summer in Jordan class. Fresh cantaloupe with mint needs a little brininess to accentuate their sweetness, and a Bulgarian sheep’s milk feta does the trick. No additional salt necessary!

Low and slow

It doesn’t get much more comforting than pasta with a ragù style meat sauce. Nonnas spend hours layering flavors in a simmering pot so that we can enjoy the beloved Italian comfort classic. Luckily, Chris Tavares of Davio’s didn’t make us wait hours for his bolognese; his team at the Center City location handled that part. He suggests that you spend at least 3 hours over low heat when cooking your sauce at home to really bring the depth you expect from this robust dish. Plus, be sure to reach for San Marzano tomatoes for the best result