This Week in Recipes
Prepping Feta for the Cold Months: Jamie Forrest suggests a simple David Lebovitz-inspired end-of-summer recipe for marinated feta, perfectly accompanied by salads, pasta, or roasted vegetables.
Indian Food Under 10 Ingredients: Using sweet yellow beets from the farmers' market, Nick Kindelsperger whips up an Indian version of roasted beet salad spiced with Serrano chilies, ginger, and cilantro.
Summer Brown-Bag Lunches: Whether in school on a budget, or just looking for an easy office lunch, Robin Bellinger's tomato mozzarella sandwich with chopped basil is a seasonal staple.
Trendy Brussels Sprouts and Bacon: Highlighting bacon's "new best friend" Brussels sprouts, Lucy Baker caramelizes the chic veggie with pancetta, pears, and ricotta salata for this delicious autumn salad.
Sweet Southern Classic: A simple and sweet traditional Southern dish from the Lee Brothers, Macque choux combines fresh corn, tomatoes, and bell peppers.
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