About Peter Berley

Peter Berley

Peter Berley is the former executive chef of the celebrated Angelica Kitchen in New York City and is currently a private chef, caterer, and cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute for Food and Health, and the Miette Culinary Studio. He is also the author of three cookbooks: Fresh Food FastThe Flexitarian Table, and Modern Vegetarian Kitchen, winner of the James Beard Foundation and IACP Cookbook awards.

Pasta with Roasted Vegetables Recipe

Pasta with Roasted Vegetables

This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.

  • Quick Glance
  • 45 M
  • 1 H
  • 6
Broccoli Rabe with Balsamic Brown Butter

Broccoli Rabe with Balsamic Brown Butter

Think you don’t like broccoli rabe? Think again. We defy you to try this butter-blasted kin to broccoli and not be converted.

  • Quick Glance
  • 10 M
  • 15 M
  • 4
Watermelon with Salt

Watermelon with Fleur de Sel

The simplest and most summery dessert we know–complete with juice dribbling down your chin–just got even more spectacular.

  • Quick Glance
  • 5 M
  • 5 M
  • 10
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