There's a reason this Crispy Pork and Watermelon Salad is the signature dish at Zakary Pelaccio's Fatty Crab restaurants. It highlights the best of Pelaccio's cooking style, combining his love of Southeast Asian flavors with an irreverent American lean. More

It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today! More

I've been breaking out of my seafood-averse shell and trying out different ways of cooking fish on the grill. Direct grilling and planking have both turned out well, but this latest venture of stuffing a fish and wrapping it up was truly outstanding. More

Chinese long beans make a fun, curly pickle that is as tasty as it is beautiful. Try these on a relish plate or tucked into an untraditional Nicoise salad. More

For the past few growing seasons, I've been thrilled to see more and more varieties of summer apples popping up at my farmers' market. Though many people, at least in the northeast, associate apples with autumn, plenty of heirloom varieties are ready to eat in mid-summer. That makes me happy for lots of reasons, not least of all because now I get to make caramel apples for my Labor Day barbecue and feel totally legit about it. More

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy. More

With extra Parmesan and Pecorino after making meatballs last week, I had the idea to slather grilled corn in a garlic butter, then roll them in the cheese—a la Mexican-style corn. The end result was a pleasing mixture of sweetness, creamy garlic, and a sharp bite from the cheese. More

I already knew I loved Thai and Lao salads. The dressing alone—a mix of lime, fish sauce, sugar, chile, and fresh herbs—does something spectacular to my brain, especially when it's really hot outside. But usually there's some kind of meat involved. So, how would the dish work with tofu and shiitakes? I never would have given it a shot had Nancie McDermott not recommended the combo in Food & Wine. More

Note: Use only the ripest tomatoes. Don't use a bread that's too flavorful (no sourdough, for example) or rough. You want it to soften and blend into the soup completely. You can serve the soup as is with a drizzle... More

You know those foods that you just prefer a certain way? I'm like that with chowder. I like my chowder thick but not ultra rich. Sounds like an oxymoron, right? Let me explain. More