Reason number #456 to love summer? This luxuriously decadent yet relatively, marginally, healthful chocolate zucchini cake. Seriously.
These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.
Is there anything as sweetly satisfying as heirloom tomatoes eaten raw over the sink? Probably not. But when you tire of that, there's always this deeply satiating tactic.
What to do with late summer abundance? Chef Alain Ducasse's fancy-pants interpretation of a Provençal classic.
Enough indulgence to satisfy. Enough grilled vegetables to bring some semblance of healthfulness. Thank us later.
You don't have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.
Not only is this eggplant Parmesan gluten-free, it's also one of the best you'll ever taste and easiest you'll ever make.
Summer veggies are cooked ever so gently and then tossed with a gentle lemon vinaigrette and topped with grilled chicken. Summer at its simplest.
1. Turn your glut of garden tomatoes into this sauce. 2. Stash it in the freezer. 3. Thank yourself come winter.
How to Freeze Herbs10/25
When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined--pickled, too--in this fashionably brilliant approach to Indian summer surplus.
Breakfast. Brunch. Lunch. Dinner. Pretty much anytime you need an insanely quick, one-skillet, satiating something, this frittata is the solution.
Oh, my, my, my, my. That's what we think of this lovely late-summer cobbler in a skillet.
Flecks of brilliant orange and green bejewel this not-so-common quick bread, but what adds a royal je ne sais quoi are the robust bursts of candied ginger.
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.
Never give zucchini away again with these equally tempting yet uniquely different slaws. You get to choose—rich and creamy or tart and sweet.
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
A gentle and genteel sipper, this libation draws on gin, cucumber, club soda, mint, and the lilt of lemon as a solution to lazy, languid summer nights.
Plum Almond Cake20/25
Haute yet homey, this rustic Italian cake with its delicate crumb and pockets of jammy plum awesomeness will cause you to anticipate plum season like never, ever before.
This cooling concoction takes its kick from a shot of vodka and, for those who like to live dangerously, a pinch of cayenne.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
All the understated elegance found in every Yotam Ottolenghi creation. Yet it draws on easy, inexpensive, everyday ingredients.
A healthy, veggie-packed dinner that's most magnificent during the height of summer. No turning on the stove required.
Delicate, creamy, comforting, and surprisingly easy to make. In other words, risotto perfection.