I devised this coarse olive paste as a way of using up several kinds of olives that were a little past their prime.
A dessert epiphany leads the author to update a childhood favorite with an adult twist.
Want the sweet satisfaction of a fruit pie without all of the work? Bake fresh fruit into a crunchy, buttery crumble.
Once you know the gist of the crumble, you can start to improvise your own unique combinations of fruit, nuts, and flavorings.
A calming cup of tea helps manage life's biggest challenges. Here, how to turn verbena leaves into tea in three steps.
This shellfish stew proves that sometimes the simplest recipes produce the most memorable meals.
Because of late blight, tomatoes will be rarer than usual this year. How to enjoy the ones you have.
Three ways to cook beets, plus a recipe for a sauce that makes the most of summer's matchless garlic and potatoes.
Cooked giant white lima beans are another classic accompaniment to beets with garlic sauce.
Warm fruit, pastry dough, and cream combine to create a simple, satisfying way to end a meal.
This method works wonderfully for a many kinds of fruits such as pears, apples, peaches, nectarines, mangoes, plums, cherries, figs, and berries such as strawberries, raspberries or blackberries.
An alternative to pressing pastry dough into a tart tin or pie plate is to cut the rolled out dough into shapes to bake and use as lids and platforms to make freeform tarts.
This is an easy to make crust that is flaky, tender and buttery. Some of the usual butter has been replaced with sour cream, which makes the dough easier to work and increases the tenderness and richness of the crust.
This method works for many kinds of fruit including plums, apricots, peaches and extremely soft, skinless fruits like bananas, figs or strawberries, which need no water at all. Combine them with a fruit sauce or filling, or serve with vanilla ice cream.
This summery sauce livens up the classic salad--and goes well with pasta, polenta, and more.
All-Purpose Garlic, Olive Oil, and Anchovy Sauce contains all the elements necessary to make this classic pasta in perfect proportion.
Lemon juice is essential when this sauce is used to dress salads, providing the perfect bridge between green and dressing.
Pimenton de la vera spices up everything from pork chops to grilled cheese and is particularly good with shrimp.
Socca, a pancake made with water, chickpea flour, and oil, can be a snack, hors d'oeuvre, or breakfast food.
Blending bacon and chocolate, one chef examines the slow, mysterious routes of inspiration in the kitchen.