“Melted” Summer Squash
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini.
This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini.
This simple, springy pesto recipe is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
A traditional Indian condiment gets a spring makeover with fennel and mint.
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
This Swiss chard recipe is my new go-to green dish. I can literally go from picking chard from the garden to getting this on the table in under 10 minutes.
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Try amaranth instead of corn polenta in our update on a simple Italian side dish.
This cabbage dish is essentially a vegetarian mu shu turned sauté. I love it simply served with brown jasmine rice, but you could also pair it with Chinese pancakes or thin flour tortillas.
Improvise a seasonal pesto as an easy and delicious way to use up those extra herbs you have on hand.
If you’ve never tried roasted broccoli, give this recipe a try. A touch of Spanish paprika and garlic slivers that turn out golden and crisp give incredible depth of flavor through just two ingredients.
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