May

One taste of this zippy basil vinaigrette and you’ll be putting it on everything. It goes particularly well with the distinctive grilled flavor of these veggies, but I also enjoy it on green salads, studded with corn, tomatoes and fresh mozzarella. Here, burrata adds a richness to the grilled vegetables, and plays so well off […]

Deb Perelman of Smitten Kitchen posted this recipe on her blog years ago, from one that she herself had adapted from Bon Appetit magazine. That recipe called for raspberries, and was baked in a round tart pan so that it could be sliced as a more elegant dessert. I firmly agree that squares are the

When springtime gives you fresh asparagus and juicy ripe strawberries, toss them into a salad with Manchego cheese and a vibrant lemony garlic vinaigrette. Add a few toasted almonds for complexity and crunch, and you have an easy, seasonal side. The salad and dressing can be prepared ahead of time and refrigerated, separately. Toss just

When you crave a sunny, bright treat, look no further than this easy lemon yogurt cake. Chances are, you already have all of the ingredients on hand to throw this together. Whipped cream and berries are optional and bring this to the realm of a dinner party dessert. But it’s lovely unadorned and served for

Pozole, a traditional Mexican soup, can be made in green, red or white renditions. My green version uses tomatillos for the base, along with cilantro, jalapeños and pumpkin seeds to deepen the color and of course add flavor. The one constant in any pozole is hominy, which you can find in the Hispanic foods section