Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.
These stuffed potato shells, or stuffed potato patties, are filled with savory-spicy Indian ingredients are served with three flavor-packed sauces.
The recipe for these onion rings, which are crispy on the outside and have a sweet, soft interior, call for any sweet yellow onion. A true burger buddy.
Piquillo peppers from Spain are stuffed with ground beef for a simple tapas. They can be coated in egg and flour then deep fried for an elegant take.
These pearl-like couscous are cooked in chicken stock for extra flavor and tossed with peas, mint, parsley, and lemon zest. A simple, easy sider dish.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.
No summer barbecue is complete without grilled fresh sweet corn. But here it’s dressed up with a cilantro pesto and a squeeze of fresh lime juice.
Kataifi, spaghetti-like strands of pastry similar to phyllo dough, are wrapped around a savory cheese filling (sometime ham or bacon) and baked until golden.
Sliced zucchini are tossed in a skillet until tender and then left to meld with ricotta, herbs, a dribble of olive oil, and a squeeze of lemon juice. Sigh.
Eggplant is roasted then stuffed with sauteed onions, red chiles, feta cheese, and topped with torn mint. A simple side dish, salad, or even a main course.
Traditional in Turkey, these zucchini fritters, made with feta and dill, put to use use the late-summer abundance of zucchini.
For this potato salad recipe, sweet potatoes and a homemade pepper relish are tossed in a dressing full of garlic, mustard, olive oil, and lots of parsley.
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