Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
Part hush puppy, part fritter, and lovely through and through, these little blobs of cornmeal batter and summer squash blossom like sunflowers as they fry.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
Consummate sidekicks for fried chicken—both classic and unconventional—to keep everyone at the table happy. We promise.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
Sweet and simple. Nothing but cabbage, cider vinegar, sugar, mayo, a little onion, salt, and oil. Just like you’d find at a BBQ shack.
Plonk unpeeled onions on a baking sheet. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy that was?
An unexpected vinaigrette of sorts with a distinctly Asian-inspired vibe that takes its smooth, smooth heat from ginger and chile. But don’t try this on salads.
Wondering what to do with the abundance of late-spring sprigs, shoots, and stalks, oh my? Wonder not. We have solutions both simple and surprising for you.
Make an all-too-ephemeral ramps season everlasting simply by tossing the stinky veggies in a jar with some vinegar and sugar.
This quick refrigerator pickle melds old-fashioned crunch with new-fangled ease.
Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
Clap of hands. Is there anything that screams spring more than these lightly buttered peas with a wee bit of cooling mint on top? We think not.
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