Ingredients 1 cup quinoa, rinsed 1 can (14-1/2 ounces) vegetable broth 1/4 cup water 2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced […]
cilantro
INGREDIENTS 1 stick unsalted butter, softened 1 to 2 teaspoons Asian chili paste, such as Sriracha Kosher salt 2 tablespoons chopped fresh cilantro DIRECTIONS Blend half the butter with the […]
Spiced Herb Butter for Corn
INGREDIENTS 1 tablespoon canola oil 1-inch piece fresh ginger, roughly chopped 2 cloves garlic, finely chopped 1 teaspoon red chili flakes 1/2 cup hoisin sauce 1 tablespoon rice wine vinegar […]
Spicy Hoisin Glazed Eggplant
INGREDIENTS 2 zucchini or summer squash, sliced lengthwise 1/4-inch thick About 3 tablespoons olive oil or melted butter or a combination Kosher salt and freshly ground black pepper 8 white […]
Grilled Squash Quesadillas with a Charred Tomato Salsa
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor. INGREDIENTS Two 1-pound eggplants, […]
Grilled Eggplant Salad with Walnuts
Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette. Ripe for riffs, the […]
Farmers’ Market Pasta Salad
A cumin-lime vinaigrette spiked with a tiny amount of tequila adds a little something extra to this gorgeous grilled salad of peaches and fresh mozzarella cheese. As the seasons change, […]
Grilled Peach and Mozzarella Salad
Use this slightly chunky Salsa Verde to jazz up simple veggie sides. Ingredients 7 fresh tomatillos, husks removed 1/2 small onion 1 teaspoon kosher salt 2 tablespoons chopped fresh cilantro […]
Salsa Verde
Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store. Ingredients 1/3 cup mayonnaise 2 tablespoons white […]