Don't call this tomato paste! You'll want a spoonful of this in any dish that suffers from a lack depth or richness or is just sadly bland. This is tomatoe-y, yes, but also intense, sweet, and tart, all at once.
When prepared this way, eggplant takes on an incredible smoky flavor. You can do this in the oven, as described in the recipe, on a grill, or even over the open flame of your stovetop. You just want the eggplant to turn sunken and blackened.
This light Mediterranean-style marinade is perfect for grilling chicken kabobs (see note).
Slowly braised, zucchini turns rich, silky, and absolutely delicious. Just as nice at room temperature if you want a cool dinner.
This is delicious served on a spinach salad or on lightly wilted greens.
Homemade ice cream with fresh mint!
Use regular thyme and a bit of lemon zest if you don't have lemon-thyme. The panna cotta can be prepared up to three days ahead of time.
Slicing the potatoes as thin as possible is essential to the success of this dish. They will turn luscious and creamy. If sliced too thick they'll take longer to cook than the squash.
This Vietnamese-style salad is a great accompaniment to summer's barbequed foods.
Cucumber, lime, and mint make for a refreshing summer drink.
This is an authentically Greek salad, quite different from the common version made in the States with feta and olives.
This bread is quite simple to make, and is really amazing just out of the oven, topped with butter. Try experimenting with different lagers and ales.
This is cool and refreshing, and will become your go-to potato salad.
The simple preparation of this dish allows the sugar snap peas' flavor to really shine through. Make sure to use the freshest, most perfect snap peas you can find.
This is the most delicious way to use leftover rice - and leftover rice is really the way to go when making fried rice. Having it a little old and slightly dried-out is the surprising secret to making it perfectly.
Really simple and packed with flavors.
This dish hails from Corsica where it goes by the name of Strozzapreti. These dumplings are a lovely way to highlight the spring flavors of chard and mint. Note: be sure to start this recipe by setting out the ricotta to drain the night before.
You can shave off some extra steps by using pre-made wonton wrappers, but this dough is fail-proof, is worth the time, and makes nice fat dumplings.
Chez Danisse recommends this on top of pancakes, but don't stop there - try it over oatmeal, or yogurt, or ice cream, or by itself in a bowl with a dollop of whipped cream.
Incredible served still slightly warm over simple vanilla ice cream.
This is really two recipes in one: a sweet, tangy rhubarb curd, and a buttery, delicately spiced shortbread. Both are delicious on their own, but put them together with a tad more work and you have a knockout dessert!
Omit the cheese and this is vegan. Meyer lemons infuse this salad with yummy fragrant flavor.
If ramps aren't available, try green garlic, or some chopped leek with a couple of cloves of garlic. This soup is mellow and vegetal and hued a gorgeous bright green.
Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine.
This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
Ramps taste like spring. This pesto can go on everything from pasta to seafood.
If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.
This dessert is light and refreshing, and is especially good after a spicy meal.