Nothing beats a leafy, brimming bowl layered with fresh garden pickings and the farmers market bounty. Sweet corn and juicy tomatoes are ripe headliners in high summer and pair up in this vibrant salad inspired by Italian panzanella. Panzanella translates to bread (pane) and a deep plate or bowl (zanella). It’s a Tuscan and Umbrian…

Don’t miss the fleeting season for zucchini flowers or squash blossoms. These floppy flowers are easy to spot at the farmers markets in the summer. Sunny orange in color and delicate as tissue, they are hard to overlook. The fragile blossoms are best when fresh and unpackaged, so they’re less commonly found in supermarkets. If…

Kick off summer with these dry-rubbed baby back pork ribs. The key to this recipe is a heady rub that does not skimp in the flavor department. It’s an evolution of a dry spice rub I was inspired by years ago at the now-closed East Coast Grill in Cambridge, Massachusetts. The chef, Chris Schlesinger, devised…

Eggplant on the grill is a summer favorite. A brush of olive oil, a sprinkle of salt, and the fire of the grill are all that’s needed to transform firm, spongy eggplant wedges and planks into crispy-squidgy versions of themselves. But why stop there? Take it up a notch with a recipe inspired by Yotam…

It’s officially grill season. While you’re brushing off the grill grates and prepping your proteins and vegetables, don’t forget to make a bright and zesty sauce for serving. Herbaceous, citrusy condiments, such as salsas and pestos, will complement and elevate your charred grill food. And zhoug is one sauce you should consider adding to your…

There is something intrinsically gratifying about a hearty grain salad. Fresh and chewy, brimming with greens and chopped vegetables, it’s nutritious, versatile, and satisfying. This bulgur salad is tumbled with lemon, spices, and fresh herbs, along with chopped peppers and grated carrot for juicy sweetness and crunch. It’s spread over a bed of greens and…

Are you seeking inspiration for a festive springtime platter to serve for brunch? Look no further than this very green salad, layered with fresh, clean, and simple ingredients that sing spring. Asparagus, eggs, and quinoa are layered over a bed of baby greens, drizzled with a briny citrus and caper vinaigrette. Elegant, light, and healthy,…

Spring cleaning is a refreshing and cathartic ritual, and the kitchen is a great place to begin. Clean out the refrigerator, toss any items with long-past use-by dates, and refresh those old spices parked in a drawer. As you fill your trash and recycling bins, keep one exception in mind: Under no circumstances should you…

A good sauce is a cook’s magic wand. It’s a trick up the sleeve, so to speak, for jazzing up all sorts of meat, fish, poultry, and vegetables, while also multitasking as a spread for sandwiches or a dollop for eggs, rice, and even soups. And it’s a definite keeper when it can be plunked…

Do not underestimate a tiny cake. French financiers are simple, luxurious two-bite pastries. They are meant to be eaten as a teacake or an after-dinner sweet, but frankly, they can be enjoyed at any time of day. Their name reflects the small rectangular molds in which they are traditionally baked, resulting in a gold-tinged cake…