Spring Fruit Compote
Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.
East Bay–Style Rhode Island Jonnycakes
Thick or thin, made with water or milk—Rhode Island Jonnycakes bring fresh flavor to the breakfast table.
Baked Eggs with Olives
A stunning brunch recipe featuring Sicilian Castelvetrano olives and buttery toasted breadcrumbs a top creamy baked eggs.
Leek and Lemon Fettuccine
A main-dish pasta combines the tartness of lemon and capers with savory sautéed leeks.
Crusty Gluten-Free Bread
Even folks who don’t follow a gluten-free diet will love this crusty bread.
Red Grape Grapefruit Salad
A bolt of citrus, a touch of sweet fruit and crunchy almonds doll up mesclun mix.
Creamy Split Peas (Channa Dal)
This dal is mildly spiced and creamy and can accompany just about any Indian-style dish.
Unlike the classic basil pesto, this cilantro-based version adds Southwestern flair to pastas and dips.
Yellow Tomato Soup with Avocados and Cilantro Oil
Take advantage of the heirloom tomatoes you see at the farmer’s market with this easy soup.
Heirloom Tomato Salad
Easy and delicious, this salad makes great use of the specialty tomatoes you’ll find at your farmer’s market.