Too often, stuffed vegetables seem like a gimmick: very cute, not so very delicious. To me, that’s sacrilege. Fresh produce is my inspiration. I adore it, and I know from…
Aïoli was born of olive oil, garlic, and lemon juice, the classic ingredients of the Provence and Languedoc regions of southern France. It evokes the sunny climes of these areas,…
While you could simply sauté the corn, the char from grilling gives this dish smoky depth of flavor. While the grill is hot, put on some bread to serve on…
Cha soba noodles are subtly flavored with green tea and pair well with the spicy, gingery, tangy notes in the pork. Look for them where you buy noodles; if you…
This hearty, spicy, savory sandwich will satisfy the biggest of appetites. Look for fresh (not cured) chorizo. Jarred roasted peppers taste good and are convenient, but you can roast fresh…
Prepared artichokes and ready-made puff pastry make quick work of this tasty galette. Serve it with a green salad on the side for a light and lovely summertime meal.
Though many versions of dolmades are vegetarian, these have a heartier filling of ground beef and rice. If you have leftover filling, use it to stuff bell peppers or tomatoes.
This standout stuffed pepper includes several components, each of which can be made ahead, that come together for a showstopping dish. You can serve these as a main dish, a…
I’ve tried to capture the sweet-sour flavor of eggplant caponata in this stuffed-eggplant dish built upon layers of classic caponata ingredients: roasted eggplant, peppers, onion, garlic, tomato, quick-pickled raisins, and…
Just five ingredients (not counting salt, pepper, and olive oil) pack maximal flavor in these simple fishcakes. The secret weapon is chili jam, a sweet and spicy condiment; Trader Joe’s…
Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much…
This cake is for the coconut lovers out there. You know who you are. Be sure to use sweetened coconut cream, not coconut milk, in the cake and buttercream.