So I took this photo at night. In front of the microwave. On my phone. Sorry. But curly dough mark! And so delicious.

The Diablo cocktail is made with tequila and creme de cassis. This variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing. More

Buttery crepes with sweet cream and fragrant strawberries. More

Delicate asparagus. Flaky salmon. Jaunty mustard. Just wrap them all up in a foil-parchment packet and bake. What comes out is perfectly steamed fish, tender asparagus, and a punchy sauce. The best part? It's ready in twelve minutes with no clean up. More

This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables. More

This pitcher drink is tart and cooling. More

Only after I served this was I told it was basically a scoopable Dark and Stormy. But that's no problem for me—the combination of ginger beer and dark rum is pretty awesome. More

I am a well-roasted cauliflower fanatic. It's one of my favorite vegetables to roast. Roasting can bring one of the most boring vegetables to life. Gorgeous nutty aromas start coming out, the color changes to brown, and the flavor transforms from flat to multidimensional. So I was all over this recipe from Saveur, which roasted the vegetable with a dusting of cumin in a 500°F oven and served it with a tahini sauce. My only question was how to make this more of a main dish. More

It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season. Savory, crave-worthy zucchini pancakes to the rescue. More

Perfect passed at a cocktail party or as a little apéro before dinner, these crisp, flaky tartets are topped with a bird's nest of sweet onions caramelized in brown sugar, fresh leaves of thyme, and a dollop of mellow, tangy chèvre cheese. More

In case you were wondering, here's how to make a bacon rocket (accompanied by a catchy song). More

Must. Resist. Temptation.... So. Hard.* [Photograph: AR15] I was working on our annual post asking y'all what, if anything, you're giving up for Lent**, but it looks like Foodieteen beat me to the punch in Talk: Lenten Sacrifices? (Damg, you guys are fast!) So if you celebrate Lent or just want to play hypothetical abstinence with those who do, head on over and dish » (I'm giving up soda, which will be tough. But I'm sure my fiancée, who gives me the eye whenever I order the stuff in her presence, is happy to hear it.) * I'm not trying to make light of religion with the use of Stains the Dog as an illustration here. Just trying to... More

[Photographs: Kerry Saretsky] Previously White Bean Bisque with Garlic Chips » All French in a Flash recipes » It was a hot summer night in Paris when Mr. English came down from London to keep me a bit of company,... More