A great new twist on a traditional Greek dish!
This is a new and tasty way to use this wonderful seasonal fruit.
Three 6"x3" loaf tins are recommended, but you can make one large loaf if you'd prefer - just allow additional cooking time at the end.
This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.
A perfect, easy side dish.
A delightful side created by the talented Jennie from "In Jennie's Kitchen."
Getting quality cheese is essential to this recipe. This dish is quick and delicious! Serve with a spinach salad and some wine and you will have quite the wonderful feast.
Throw them into a lunch box for a tasty mid-day treat, or enjoy them with a hot cup of tea or coffee first thing in the morning.
Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
Fast, simple and delicious. Just the thing for those busy fall days!
Served with a green salad, these squash halves are a flavorful and filling dish that will surprise and delight!
Acorn squash is one of those wonderful produce items that is so simple to prepare, and so tasty to eat. Paired with another of fall's gems, the apple, this dish is quick, easy, and good for the whole self.
A wonderful way to satisfy the craving for pasta while getting all the delicious health benefits of carrots.
"If you've always been a bit disappointed by icy semifreddo and other machine-free frozen desserts, I feel your pain. But trust me - even after sitting in the freezer for 24 hours, this baby is creamy, soft, and seriously good - not an icicle in sight. Delicious as a dessert or on its own, it would also be brilliant in all those places that ice cream works so well. Yum. The only thing is that it is quite strongly honey-flavored, which is great in most cases, but could be a little overpowering as an accompaniment to something like passionfruit souffle." -Jules Clancy
Roasting the cauliflower and garlic together not only saves time, but also infuses the cauliflower with the garlic's robust flavor. Mint also adds a surprising and delightful flavor to this simple and tasty dish!
The hearty flavor of the kale (I recommend lacinato) combines with the sweetness of melon and the richness of the cheese to make a knock-out salad!
"It's filling, versatile, and beautiful on a plate. This traditional Italian salad is meant for summer when tomatoes are at their peak, so don't even try to attempt this with less-than-stellar tomatoes or you'll be disappointed with the results." - Jeannette Ordas
Try adding herbs or citrus to this!
"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef
"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison
"Get ready to turn plain old zucchini into something fabulous!" - 100 Days of Real Food
Try other combinations of herbs and spices - they all taste amazing!
These cookies with a trace of lemony-flavored basil are perfect for tea parties and special gifts. Garnish a platter of them with fresh basil sprigs, unless you’d like to keep your guests guessing about the secret ingredient.
"A delicious late summer meatless grill - or make it under the broiler. You might need a knife and fork to eat these hearty sandwiches."
Jicama and honeydew melon feature prominently in this fresh salad bringing fruit and vegetable together for a tangy treat.
"Crusty, strong-textured ciabatta is the ideal bread. The holes drink in the juice, but the bread is strong enough that it won't fall apart. These big stuffed breads look great, taste great, and are invariably messy to eat. Tomatoes of choice are Brandywines, Striped Germans, Carmellos, and Costoluto Genovese." - Deborah Madison
"One of my favorite ways to use summer's heavenly ripe tomatoes is to toss them, uncooked, with warm pasta." - Nava Atlas
Mexico City native Richard Sandoval makes his guacamole tableside in a mortar and pestle and serves it with hot, superthin tortilla chips and salsa.
This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.
Plentiful throughout the summer, zucchini are a prime candidate for pickling. You'll be rewarded with brilliantly-flavored and -colored pickles.
Be sure to slice your potatoes as thin as possible! Slice them too thick and you'll have trouble cooking them through since the squash will cook up more quickly.