Zesty and spicy chicken, marinated with a cashew, garlic and jalapeño sauce. Grilled to a crisp golden brown and served with lime wedges.
Cool and refreshing agua fresca, made with cucumbers, lime, and mint. Perfect for hot days!
Lovely, moist zucchini bread with fresh rosemary and lemon zest.
Eggplant cooked Sichuan-style with plenty of garlic, ginger, scallions, and lots of heat! Perfect for all you fire eaters out there.
Grilled pork tenderloin dry rubbed with herbes de Provence and served with grilled peaches.
A summer salad of cherry tomatoes, orzo pasta, cucumbers, feta cheese, oregano and green onions, dressed with olive oil and lemon juice.
Grilled red onions, chilled and marinated in a rosemary herb dressing.
Slow barbecued chicken wings slathered in a classic Buffalo wing sauce.
Spicy and cool, this traditional Korean dish for hot weather is made with buckwheat noodles, various crunchy veggie toppings, and a spicy chili sauce.
Book review of The Quarter Acre Farm by Spring Warren.
My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
A somewhat lighter version of the traditional vichyssoise chilled potato leek soup, with Yukon Gold potatoes.
A New Jersey classic hot dog, with fried potatoes, peppers and onions, served with deli mustard on a hoagie roll.
Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.
Easy to make, Vietnamese Do Chua, slightly sweet pickled carrots and daikon radishes.
Fresh English peas, in their pods, slathered with olive oil, sprinkled with salt, and grilled. Eat like edamame.