goat cheese

Leah Koenig, author of Modern Jewish Cooking, says, “I personally love making beet latkes. The deep-red root vegetable adds glorious color and sweet, earthy flavor to the fried Hanukkah dish.…

Inspired by lasagna, this fresh dish takes advantage of July’s ripe heirloom tomatoes and abundant eggplant. Cooked on the grill, it makes a great accompaniment to burgers and grilled meats at a…

Frittatas are endlessly adaptable. In this Southwestern-style version, the goat cheese adds creaminess and the chiles add zing. For a Mediterranean version, use basil and roasted red pepper instead of…

Padrón peppers, which hail from Padrón, Spain, are usually mild, although every so often you can get a fiery one. When grilled and seasoned with salt, they are incredibly juicy…

Because they are so meaty, portobello mushrooms make fantastic “burgers” for a meatless Monday meal. Herbed chèvre gives a creamy texture to the finished dish. If you find that the…

Chopped pancetta and little pine nuts nestle perfectly into the crevices of orecchiette, a small ear-shaped pasta. Cut vibrant asparagus on the diagonal for a simple way to elevate the…

The sharp flavor and dark green color of arugula are a clue to the powerful nutrients it contains. Here it stars with cherry tomatoes and a modest amount of goat…

This post comes to us courtesy of cooking instructor Jodi Liano.   Summer entertaining is a breeze — fire up the grill, eat outside and enjoy long days that turn into…