If there's ever a time when you can have too much of a good thing, it might be right now, when fresh summertime herbs are beyond abundant. Happily, this recipe for Fresh...
Everyone knows Joyce Kilmer's love song to trees — “I think that I shall never see/ A poem lovely as a tree.” That's the way I feel about tomatoes.
Accordingly, Chilled ...
As the world turns its attention to the host country of the Olympic Games, I'm reminded of a trip I took to Brazil 20 years ago with my friend, chef and cookbook author ...
The Caprese salad of fresh mozzarella, basil and tomatoes is universally loved. I make it all summer long and it is virtually the same every time.
I looked for a new tak...
Summer squash reproduces so energetically that calling it prolific is understating the case. Still, why not take advantage of its bounty?
Here I slice the squash into lo...
Servings: 4
2 ears unshucked corn
4 skinless, boneless chicken breast halves
salt and pepper
3 green onions, coarsely chopped
2 tomatoes, diced
Juice of 1 lime
1 small j...
Kid-powered lemonade stands that serve old-fashioned lemonade — the kind that requires a bit of elbow grease because it is squeezed from fat, juicy lemons — are a dying ...
When I first started grilling, I had one of those beginner's luck experiences that made grilled salmon and pineapple a mainstay in my dinner rotation.
I was visiting my ...
Two questions about quinoa come up often: Is quinoa a grain or seed? How do you prepare quinoa so it's not mushy?
Although quinoa (KEEN-wah) is a seed that comes from th...
Try making baked BBQ zucchini chips
It all started with the kale chip.
I fell in love with the texture of the thick, green leaf made thin and so delicately crisp by bakin...
