When zucchini arrive in season they seem to appear all at once—piled high at the farmers market, abundant in CSAs, and suddenly overflowing garden beds. While zucchini bread is a fine solution (and an easy neighbor gift), there are many other ways to use this versatile squash. Summer squash works the same way as zucchini … Read more

Who knew ramps would provoke so much conversation? These wild scallions—short-lived in early spring—spark strong opinions. Some celebrate them as irresistible, uncultivated heralds of the season; others push back, tired of the hype that often follows any highly prized ingredient. I’ve written about ramps before and shared a couple of recipes because I truly enjoy … Read more

Pears are one of the autumn fruits many of us eagerly await each year. Cultivated for thousands of years, pears are enjoyed worldwide. Eat them out of hand like an apple, slice them for snacks, or use them in a wide range of recipes — autumn is the perfect season to make the most of … Read more

Summer is definitely salad season. I enjoy salads year-round, but in summer they almost make themselves — vibrant, fresh, and effortless. Walk through a farmers market and the ingredients practically demand to be tossed into a bowl and taken home. The best summer salads combine color, texture, freshness, and visual appeal. They’re flexible too: swap … Read more

Crispy breaded chicken cutlets are hard to beat: golden and crunchy on the outside, juicy and tender inside. The method is simple—three basic steps produce reliably perfect results. First dredge the chicken in seasoned flour, then dip it in beaten egg (or buttermilk, milk, or a milk-and-egg mixture if you prefer), and finally press it … Read more

Salumi refers to high-quality cured meats such as salami, prosciutto, and many other varieties, most traditionally pork-based. Purists restrict the term to cured Italian meats, while others apply it more broadly to preserved or cooked meats made worldwide. Emilia-Romagna is especially famous for its salumi—prosciutto in particular—but excellent cured meats are produced across Italy and … Read more

If you’ve spent any time on Pinterest over the past decade, you’ve likely noticed that graze boards have become a widespread trend. These attractive platters, overflowing with a variety of foods, are designed for sampling, snacking, and sharing. Graze boards are an easy and elegant way to entertain. I’ve made them for years—conservatively more than … Read more

At the peak of corn season—from mid‑summer into early fall—fresh sweet corn is irresistible. The kernels are at their best when cooked simply: a quick steam or brief boil makes them crisp‑tender and sweet. You can enjoy corn straight from the cob with butter and salt, but removing the kernels opens up many more ways … Read more

The scent and flavor of lemongrass are bright, citrusy, and lightly herbal. Many people first meet lemongrass in Thai, Vietnamese, or other Southeast Asian dishes, where it lends a delicate lemony note with a faint mint-like undertone. It enhances soups, curries, stir-fries, salads, marinades, and even teas, pairing well with spicy, savory, and sweet ingredients … Read more

A leg of lamb is a classic celebratory roast—often the centerpiece for Easter, Passover, and Christmas dinners. Its flavor is distinctive: grassy, rich, earthy and mildly gamey. Below are practical tips for cooking a leg of lamb successfully, along with recipe ideas to ensure tender, flavorful results. Many people choose grass-fed, pasture-raised, or humanely raised … Read more