Tepache

I find that pineapple is great this time of year, and was always a bit sad that you had to waste the rind. A good friend of mine introduced me to t...

Eggplant Baked Penne

Olives and feta cheese add briny saltiness to this pasta, while the eggplant softens to tenderness while retaining a little bite. 

Stuffed Peppadews

Here's a simple and delicious party snack from reader Jackie Gordon. Single servings might just be the new normal, and these little bites are perfe...

Tomates Farcies

This simple and delicious stuffed tomato recipe by chef Eric Ripert is a perfect way to use the last tomatoes of the season. Kindly provided by our...

Hamachi Crudo & Charred Eggplant

Fish crudo sounds fancy but all it is is sliced raw fish, lightly dressed with oil and citrus. In this recipe i served it with one of my favorite w...

Grilled Chicken with Corn Salad

The marinade uses our Noga N17 blend, and a few tricks, to make simple and delicious grilled chicken. The sauce is a combination of things you may ...

Zucchini Onion Tart

I think that frozen puff pastry is an essential thing to have. You can use it for so many dishes, savory or sweet. In this case i had a couple of v...

Lentils

Le Puy lentils are small, nearly black, and, when uncooked, hard as little stones. Unlike green lentils or red lentils, these French ones don’t bur...

Roasted Peaches

It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...

Peach & Plum Braised Chicken

This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...

10 Minute Ratatouille

One of my favorite vegetable dishes! A great way to use slightly bruised or very ripe veggies, and it is ready in no time.

Stem Soup

This dish is inspired by caldo verde (Portuguese), caldo galego (Galician), and my desire to not waste food. It uses the stems from collards and ca...