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.
5 Ways To Use Seeded Tomatoes
From breakfast to dinner, use seeded tomatoes to add color and fresh flavor to your dishes.
Third Thursday Potluck: July Menu
Welcome to our new supper club series where each month we feature a menu by a group of foodies in Nashville, Tenn. who meet…yes, every third Thursday. Smoked Gouda Green Pea Risotto at a potluck? You bet.
Red or Green? Chiles, That Is
New Mexicans, who grow some of the best chiles in the world, take chile sauce very seriously. Here are two stellar chile sauces and a New Mexican Polenta we can’t get enough of.
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.