Some consider this Catalan classic to be the great Spanish acquisition, considering how it’s so very versatile, vegetarian, and vegan.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
This boozy mix of in-season fruits steeped in sugar and liquor makes a really swell holiday gift. Who wouldn’t love that?
Don’t care for broccoli? Just toss it on the grill. It’ll take on a beguilingly earthy, smoky quality that’s actually quite hard to resist.
Pretty in pink is this lovely sorbet, thanks to the inclusion of the entire apple, blush red peel included, as well as a little Geürztraminer for sweet sophistication.
A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.
Heirloom tomatoes go on ice for this simple yet elegant sorbet. Use yellow, red, orange, or purple fruit, but my all means, make this sorbet.
Bake this cake in honor of Phanourious, the patron saint of lost objects, and you just might find something you never knew was missing.
Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.
Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.
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