Spanish padrón peppers tend to be sweet and mild, although occasionally you’ll discover one that’s fairly spicy—which only adds to the fun of eating them. Easily prepared in a stove-top…
Starters
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You don’t need to be an expert baker to make this tomato feta tart, which makes a beautiful centerpiece for a savory weekend brunch when served with a green salad…
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Tender greens, like Bibb and butter lettuce, are best when dressed then tossed gently with your hands rather than tongs, which can bruise the leaves. In the winter months, substitute…
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This light salad—a great way of using up leftover pesto in your fridge—is best served in the summer, when tomatoes are at the peak of their season. Adding grilled chicken…
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Stacks of fresh burrata and sweet heirloom tomatoes are a much-anticipated summer staple, but for a twist on the classic, look to stone fruits. Their fragrant sweetness adds an unexpected…
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Little Gem is a small, compact lettuce, upright like romaine, but with ruffled leaves like a butter lettuce head, that hold up well when cut into wedges. Green Goddess dressing,…
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The Japanese culinary tradition is filled with delicious grilled meats, fish, poultry and vegetable dishes. Chicken yakitori is Japanese grilling simplicity at its best. Small amounts of skewered thigh meat, cooked quickly over…
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Here, our spicy Southeast-Asia inspired Sriracha–Kaffir Lime Rub adds plenty of punch to simply skewered shrimp, which cook up quickly in a hot grill pan. Serve them as is, as an…
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Perfect whether you’re trying to use up the last of the hard-cooked eggs left over from last weekend’s Easter egg hunt or you’re just a fan of this American classic, this…
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When beautiful artichokes, asparagus and baby carrots arrive at the farmers’ market in the spring, the vegetables need little preparation in order to shine. Here, the vegetables are simply steamed and…