Just because you cook pasta doesn’t mean you have to cook the pasta sauce.
The prep is quick, the cooking even quicker: there’s a lot to love in this fresh, summer stir-fry.
What I love is the smoky contrast between the chorizo/smoked paprika/garlic base and the bright, creamy kick of the finish.
Hearty enough to star at the center of the plate, this delicious potato dish also makes a great side for roast chicken or pork.
A slow saute means gentle browning and deep flavor.
A tasty sauce and an easy technique means you can use this fried rice recipe as a template and substitute other veggies when they come into season. Be sure you’ve got cooked rice on hand.
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.
This technique is a great way to use up excess squash—and create a tasty ingredient at the same time.
This simple summer salad, which takes advantage of high-season corn and tomatoes, is a great potluck dish.
This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.