Tamales are special: they are holiday food, fiesta-forever food, and like so many holiday foods may take some extra effort but are so damned delicious the payoff is epic. With...
These are like potato pancakes, but instead of making them with the traditional potato, we make them perfectly autumnal by using beets, carrots, and sweet potatoes. It’s pure fall harvest...
Just as enticing but way cheaper than a vacation on Santorini Island, these veggie-loaded Greek-inspired fritters are bursting with chunks of fresh tomato, dill, and mint. The addition of zucchini...
We grow favas between the vineyard rows to fix nitrogen in the soil, with the added benefit of good eating! Fava beans are so easy to grow, and they come...
Soy sauce and balsamic vinegar make for a fantastic glaze. They add umami, refreshing acidity and a smack of sweetness that cut through fatty mackerel rather fabulously a simple and...
This may well be the best chicken shawarma you’ve ever made. But what makes this recipe sing is the five minutes you spend making the fresh spice mix right before...
We loved the idea of a rich bread crumb–topped gratin showcasing our favorite summer vegetables: zucchini, summer squash, and ripe tomatoes. But every version we tried ended up a watery,...
Grill-charred vegetables flavored with a tangy vinaigrette may sound simple, but small details can make a big difference. The key to grilling vegetables is prepping each one properly for peak...
Fish cakes are fast to make in the food processor, but many recipes add so much filler that they taste more like bread crumbs than fish. We used fresh cod...