A fresh tomato sauce enhanced with butter is the only thing you need to pair with seared sea scallops.
A very low oven or a dehydrator turns autumn olive fruit into fruit leather.
Roasted tomatoes, buttery crust, Parmigiano — there's everything to like in this savory rustic tart.
Quick-roasting caramelizes and reduces plum tomatoes in under an hour. A quick blitz can turn them into the tastiest ever pizza sauce, too.
Use this versatile spread on toast, with pasta, added to eggs or in salads.
Probably bluefish or bonito.
Every cook should have a great recipe for deviled eggs in his or her repertoire. This one goes green with a bit of spinach-basil pesto.
Local eggs and locally baked bread make a big difference in this open-faced sandwich.
Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.
This beautiful dish from Chef Carolos Montoya tastes like the essence of late summer
