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. @PeterBerley

A white baking dish filled with easy rhubarb crisp and a spoon resting in the center.

Easy Rhubarb Crisp

An obscenely easy, sweetly tart rhubarb crisp that you simply must experience at least once. (Although we doubt you’ll be able to stop at just once.)

Three slices of watermelon with fleur de sel sprinkled over top.

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.

Wooden bowl of pasta with Roasted Vegetables

Pasta with Roasted Vegetables

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