Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. “Why don’t you just cook something that tastes really…
The tian is both a vessel and the name of what’s cooked in it: summer vegetables, sliced quite thin, arranged…
Everyone loves ice cream cakes, especially ones that bring the nostalgia. This cake is not only easy to make, it’s…
In this large-scale galette, cherry tomatoes, fresh corn and scallions are wrapped in a flaky Cheddar crust. The extra step…
These meatballs harbor a secret: They’re half vegetable, half chicken. More than just a surprise, the grated zucchini provides moisture…
Think of the Tequila Soleil as a Negroni (with tequila) meets a spritz (with beer) meets that wonderful feeling of…
This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced…
Walk by any sidewalk bar or tabac in France, and the chalkboard menu is bound to include Picon Bière: a…
Fresh fruit compote always makes a perfect dessert, especially during the summer months, when stone fruits and berries are in…
Succotash embodies the proverb “If it grows together, it goes together.” This dish is a celebration of summer: fresh corn,…
Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly…