Seasonal recipes for today's kitchen
One of the most colorful highlights of the summer is the bell pepper selection at the market. Red, orange, and yellow peppers outshine their green cousins with a sweet taste and crunch. Roasting bell peppers creates a great foundation for many dishes, from salads to–Read more
The variety of colors at summer farmers markets make me want to fill our plates with lively combinations of vegetables. The season’s temperatures beckon us to have salads more often—a cool composition of the freshest summer produce. If you want to celebrate the colors and produce–Read more
In my last post, I shared a recipe for Long Island Blueberry Tart and recommended using this crust. Like the tart, this recipe comes from Bon Appétit in August 1985 and was created by the talented food writer Richard Sax. This sweet pie crust is great to use–Read more
The stacks of cartons holding fresh blueberries at the farmers market or grocery store are always a sure sign that summer is in full swing. Back in 1985 I ran across a recipe for a Long Island Blueberry Tart in Bon Appétit contributed by Richard–Read more
Summer is officially here—and that means the squash machine is at full throttle. I remember one summer when I grew too many zucchini and experimented with appetizers, salads, side dishes, main dishes, breads, and even chocolate chip cookies that had zucchini as a main ingredient.–Read more
Gathering friends and family together to celebrate the 4th of July sometimes calls for traditional barbecue, corn on the cob, and slices of cold watermelon. I like to bring new dishes to the table each year, a kind of culinary celebration of independence. This unusual–Read more