Summary: Hold on to summer! The markets are overflowing with late-summer bounty and we’re here to help you find delicious ways to cook it or preserve it. This week: a simple watermelon dish to serve at a party, a $9 rosé from the Bordeaux region, how to make a rosé sangria, and Domenica Marchetti shares her recipes for Oil-Preserved Squash, onion jam, and holiday-worthy Peaches in Grappa-Spiked Syrup.
