In the kitchen: Summer, funnel cakes, tomatoes

The funnel cake is the quintessential food of fairs, carnivals and theme parks. We share tips, a master recipe – and a fun video – so you can enjoy this festive creation in your own kitchen. Meanwhile, the first cherry tomatoes signal that the tomato season is almost upon us, and then all of a sudden the vibrant fruits are everywhere, ready to stuff into tomato-and-mayo sandwiches, or put in fancier recipes: gazpacho, galettes, marinaras. We have tips, and plenty of recipes.

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Lately we’ve been in a DIY mood of sorts. Love the seeded crackers at Leona? Chef Nyesha Arrington shares her recipe, along with a simple homemade cheese. We’ve also been thinking about homemade granola, because what else would you want to use to showcase all that colorful summer fruit in your breakfast parfaits? Finally, a summer party isn’t complete without guacamole – try homemade and you’ll never look at store-bought again.

— Noelle Carter

FRIED FAIR FOOD AT HOME

It seems a fun afternoon at the fair under the blazing sun isn’t complete without at least one of these deep-fried treats. We tested a number of recipes, and came up with the one we think beats the rest: light and crisp, but sturdy enough to handle whatever toppings you decide on as decoration. It makes a perfect project when you’re thinking of something to entertain company at your next gathering.

Making funnel cakes at home

(Kirk McKoy / Los Angeles Times )

WHAT TO DO WITH ALL THOSE SUMMER TOMATOES

If you bother to grow tomatoes at home, you know the summer heat has hit when the plants are burdened with fruit. And it can be a burden – what to do with all those fabulous tomatoes? Same at the farmers markets, where they’re starting to turn up. Everywhere. We’ve combed through our recipe database to find some of our favorite recipes. Don’t worry, we include one for Bloody Marys so you can toast the season right.

Grilled cheese with marinated tomatoes

(Marcus Yam / Los Angeles Times )

NOT JUST ANY CHEESE AND CRACKERS

If you’ve been to Leona, maybe you’ve tried chef Nyesha Arrington’s seeded crackers and cheese. The wafer-thin gluten-free crackers are a smattering of seeds and spices baked to crisp perfection, and they pair perfectly with the simple labneh-like cheese she serves alongside. Now you can make both yourself.

Leona’s seeded crackers and cheese

(Glenn Koenig / Los Angeles Times )

HOMEMADE GRANOLA

Granola has one of those reputations where you almost feel virtuous eating it, whether topping yogurt or your favorite ice cream. And it can be a righteous addition to almost any dish, depending on what goes into the recipe. It’s easy to make at home – and you can vary the flavorings to suit your palate, or level of virtue.

Homemade granola featured in colorful summer parfaits

(Mel Melcon / Los Angeles Times )

NEXT-LEVEL GUACAMOLE

Tired of the storebought tubs of green stuff that pass for guacamole? Some of them are awful enough you’d swear they were leftover props from the new “Ghostbusters” reboot, sans the neon green color (or perhaps because of it). Do your guests a favor and make your own – it’s simple, uses few ingredients, and you can take credit for introducing your guests to the good stuff.

Homemade guacamole

(Eric Boyd / Los Angeles Times )

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