Oh, my, my, my, my. That’s what we think of this lovely little summer cobbler in a skillet.
It’s remarkable what you can do with a can of beans. Here it’s transformed into a pretty classy purée (aka poor man’s hummus).
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.
This eggplant Parmesan isn’t exactly traditional, and we consider that a darn good thing. We defy you to try it and not like it.
A staple in the eastern Mediterranean, these little pastries put equal emphasis on pastry and cheese to divine effect.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
If you’re the sort who likes things spicy, even very first thing in the morning, then we’ve got a scrambled eggs recipe for you.
Pillowy little poufs of potato-y perfection from the ultimate authority in Italian cooking. (No, not your nonna. The Silver Spoon.)
Dust off that waffle iron. You’re going to want to give these crisped dimples and the ooey, gooey cheese they contain a whirl.
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.
This peanut butter, honey, and arugula sandwich is like a pb&j sandwich gone to finishing school…at Chez Panisse.
Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
Sometimes a little unexpected tweak to tradition isn’t a bad thing. Nope. Not a bad thing at all…
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