Spicy-Sweet Pickled Cucumbers
These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego.
These pickled cucumbers are inspired by the spicy-sweet pickles served at Saffron, a popular Thai takeaway in San Diego.
These have become our favorite beans to accompany Latin American meals. Tender, creamy and full of flavor.
Lemon verbena has a heady, perfumey fragrance that gives a surprising, sensuous flavor to this refreshing granita.
The heat of the jalapeno and bite of the red onion play nicely off the subtle sweetness of the peach in this summery salsa.
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
I waffled about whether to name this ‘hummus’ or ‘chickpea dip’, but ultimately thought it veered far enough from tradition to go with the latter. It is, in any case, delicious. If you’ve ever had any doubt as to the strength of pounded garlic, this little dish will set you straight.
Use a mixture of different kales, if you can get your hands on them. A local farmer, Bibianna Love, opened my eyes to the incredible variety of flavors and textures between them.
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.
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.
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.
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