Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes.
In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart.
A quick and fresh appetizer or side dish, these grilled eggplant rolls get some Greek love thanks to an herbed-packed blend of yogurt and feta. Diced fresh tomatoes and cucumbers add a little contrasting crunch to the creamy filling.
Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through.
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.
Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini.
These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese.
Grilled sweet corn, buttery avocado, and tangy queso fresco are a Mexican-inspired topping for these easy crostini.
Sweet potatoes started out as a way of stretching expensive refined flour in biscuit doughs for those who couldn't afford otherwise, but they're not just an economical step: They create moist, flavorful biscuits that are even more likely to be tender, because some of that sweet potato replaces what would otherwise be wheat gluten. Here are the steps to make them.
These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes.
Balsamic vinaigrette adds a tanginess to fresh vegetables that have been skewered and grilled until lightly charred.
Sure, whole-wheat pasta is healthy. It's also tasty, offering a bit more "chew" than the refined-starch variety. That extra texture is a plus in this chilled salad, which mixes grilled zucchini, briny Kalamata olives, tomatoes, salty feta, and basil, all of the ingredients dressed in a simple vinaigrette.
This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy.
It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible.
In this simple recipe, farro is simmered with onion, garlic and carrot to impart flavor. Then, it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers and herbs, all of which are tied together with red wine vinaigrette, pine nuts and crumbled blue cheese.
Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon.
Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.
Two types of beans, red kidney and green beans, are combined with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad.
Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. By removing excess moisture and cooking them briefly in the microwave first, this recipe produces extra-crunchy and golden-brown hash browns.