June through September gardens are awash with juicy red tomatoes, thick green beans, purple eggplants and bushy basil. Fresh vibrant foods are in order. Summer means quick cooking or no cooking.
Eggplant Parmesan Goes on a Diet
Eggplant Parmesan sheds its thick and breaded skin this summer for a lighter and healthier take on the homey classic.
Parking Lot Gardeners
A parking lot turned into a paved paradise for Minnesota restaurateur Tom Hanson.
This & That: July 2012
In this month’s This and That we’re talking figs, tomatoes, coconut water and knives.
Grapes: The Original Super Snack
Five new grape snack recipes from cookbook author and TV host Ellie Krieger.
Fresh Cherry Tart: A Dessert Worth the Wait
Cherry season is short and fleeting and something we anticipate all year. So don’t hesitate to make a fresh cherry tart and homemade vanilla ice cream the moment these vibrant and sweet gifts of summer hit your grocer’s shelves.
Summer Fling with Plum Cake, Watermelon Salad
Plums in custard and pastry, from an old German recipe, and a sprightly updated watermelon Waldorf salad
Summery Blueberry Blintzes
Because fresh blueberries are with us for such a short time, you may want to make extra blintzes; they freeze wonderfully.
Simpler Stuffed Pepper Rings Get a Basil Boost
Cutting peppers into thick rings results in an easy-to-eat entree with more stuffing in every bite.
A Cheesy Coat for Corn, a Nice Top for Tomatoes
Succulent corn with a flavorful coating of cheese and cilantro, and a quick and sophisticated topping for summer tomatoes.
Every culture has its own condiments, which add personality and panache to food.
Summer Squash and Corn—Worthy of Respect
With a home-filled with teenagers, it seems the only place this chef still gets respect is in the kitchen—and this Summer Squash and Corn Casserole keeps it coming.
A refrigerated, biodiesel-fueled van travels the streets of seven urban neighborhoods delivering vegetables three days a week to residents of Albany, Schenectady and Troy, N. Y.