Recipes
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Dijon Mustard
True Dijon mustard is certified to come from Dijon, in France, but this version is quick to make and delicious.
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Garlic Conserve
This sweet, tangy condiment is excellent with grilled poultry or meat, and outstanding spooned over grilled eggplant.
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Pasta with Pancetta, Garlic, and Walnuts
This dish is made with ingredients usually on hand. Be warned, it packs a real garlic punch.
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Bagna Cauda
Bagna Cauda means “hot bath.” It is a special treat made with moist, recently cured garlic.
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Cream of Lettuce Soup
This soup can be served hot or cold. Using butterheads keeps it smooth and creamy.
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Sautéed Shrimp Salad with Curry
Tender fresh-cut lettuces provide a perfect bed for a quick sauté of shrimp and shallots, accented with a mild curry sauce.
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Sweet Onions with Roasted Chile and Feta Cheese Stuffing
Sweet onions are stuffed with creamy feta cheese, caramelized onions, breadcrumbs, and a touch of cream that's offset by the punch of roasted chile pepper purée.
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Stuffed Tomatoes Provençal
Ripe garden tomatoes are filled with olive purée, sautéed onion and garlic, basil, and breadcrumbs.
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Butternut Squash with Cheddar Cheese and Sage
Butternut squash is paired with tomatoes, cubes of cheese, sage, and white wine. The sharpness of the cheddar is a good counterpoint to the squash's sweet flesh.
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Pear Burgundy Granita
Sage enhances the autumnal flavor of the pears in this icy treat.
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Carrot and Cranberry Muffins
Grated carrots add sweetness and texture to these colorful harvest muffins.
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Golden Squash Cornbread
Bake this cornbread in a cast-iron skillet for a crisp, brown crust.
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Broccoli with Sun-dried Tomatoes and Olives
Penne pasta gets a "sauce" of plum and sun-dried tomatoes, black olives, pine nuts, and broccoli.
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Broccoli So Good It Jumps into Your Mouth
Discover the secret to perfect al dente broccoli and delicious ways to use it.
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Okra Tempura
A crispy tempura batter is enhanced by the inherent gumminess of the okra.
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Arrows' Crispy Okra with Basil Pesto and Bacon
The flavors of this dish from Arrows Restaurant in Maine combine well with sliced yellow and red tomatoes drizzled with a light vinaigrette.
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Our contributing editors are accomplished gardeners, passionate about discovering and sharing new ideas and practical techniques.
susan belsinger
Specialty: culinary herbalism
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Chris McLaughlin
Specialty: suburban farming
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