Seasonal recipes for today's kitchen
A few days ago at the farmer’s market, many stalls had signs reading, “Palisade Peaches—Last Week We’ll Be Here!” My spirits dropped a bit because I don’t want the season for eating chin-dripping blushed golden fruit to end. After having enjoyed delicious peaches from California’s–Read more
During barbeque season, grilled foods call for a cool counterpart, something comforting yet refreshing. Potatoes offer a versatile blank canvas for salad making. Imagine taking some of the key ingredients for guacamole—avocado, onions, tomatoes, cilantro, and jalapenos—and creating a potato-based work of art with Tex-Mex–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
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
In May of 1986 Bon Appétit launched a new column titled, “The Weekday Cook,” written by Karen Kaplan and Kristine Kidd. Tired of feeling that their hectic Monday through Friday schedules had them turning to unhealthy take-out dinners or frozen entrées, they decided to invest in a–Read more