Mushroom, White Bean and Sage Soup
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This vegan, gluten-free soup is hearty enough to make a meal with nothing more than a hunk of good bread.
When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this lamb version to be utterly addictive; moist and tender with just the right amount of spice.
Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.
I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.
This agua fresca is as refreshing as a slice of watermelon with a little hint of perfumed sweetness.
This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers’ market. It’s a hearty dinner salad, but also makes great potluck or picnic fare.
Somewhere between a salad and a slaw, this dish makes a great side for grilled chicken or ribs.
I created this eggplant dip for a class I’m teaching at Rancho La Puerta Spa in Mexico to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata.
Summer vegetable confits, like this one from sweet pepper and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better.
These lamb chops remind me of my time on Corfu. After we’d close the restaurant late at night, we’d grill up a batch and set them in the middle of the table for everyone to nibble on in between stories or songs.
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