When tomatoes are at their peak in late summer, we like to use them in every dish we can, from fresh tomato sauces to gazpacho to tomato frittatas. But there’s…
Starters
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Green French lentils, or lentilles de Puy, have a nutty, peppery flavor and a firm texture that holds up well to cooking and marinating. Top the salad with a poached…
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On the menu at seemingly every café in Italy, where they are enjoyed on warm days from the sidewalk tables, the Aperol Spritz is a practically perfect aperitif, with a…
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With a turn of the handle, a spiralizer transforms ordinary vegetables into something extraordinary. Here, spiralized cucumber and carrots are tossed with an Asian-inspired vinaigrette, then topped with fresh herbs…
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Some cravings, like pizza, know no boundaries. When late-night munchies strike, skip the agony of waiting for delivery, and make this twisted pizza roll instead. It’ll scratch that itch for…
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Eggplant is prepared in a variety of ways in southern Italy, especially in Sicily, where it turns up in pasta sauces, layered with tomatoes and cheese, and in this simple…
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All the glorious food Instagrams in the world can’t make up for a pile of dirty dishes. If it’s that kind of day where you simply cannot deal with doing a…
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Corn fritters, hot and crispy fresh out of the fry pan, are always addictive, but never more so than when they are made with sweet summer corn cut from the…
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Bartender Ramón Marrero created this classic in 1954 at the Caribe Hilton Hotel in San Juan, Puerto Rico, and it has since become one of the world’s most popular rum…
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Crunchy, well-seasoned green tomatoes layered between creamy slices of fresh mozzarella is a surprising alternative to the popular caprese salad made with ripe red tomatoes. Any green tomato can be…