This Week in Recipes

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Savoring Summer: Kerry Saretsky creates a light, refreshing, summer-inspired green tapenade pasta salad that lets you hold onto the sweet days of summer for just one more bite.

Righteous Ratatouille: Blake Royer makes a slow-cooked, savory ratatouilleby cooking all the vegetables separately and then combining them at the end for a perfectly cooked vegetarian delight.

A 30-Minute Meal: Nick Kindelsperger tries out fennel-dusted chicken with brown butter and capers from Gourmet and finds that a delicious, homemade meal is only 30 minutes away.

Seriously Meatless: With Rosh Hashanah fast approaching, Michael Natkin shares his traditional family recipes for sephardic-style leek fritters.

Kick it Up a Knotch: Andrea Lynn encourages abandoning your traditional buffalo wing sauce and substituting sriracha in this spicy recipe for sriracha hot wings.

The Whole Pig: Chichi Wang explores the seemingly nasty bits with this recipe for pork scratchings--crisp, salty, and delicious.

The Girl Who Smells Like Soup: You will want to smell like this amazing escarole and bean soup with pistachio pesto created by The Crisper Whisperer, Karen Cope.

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