Squash is my orange vegetable of choice, and this particular one is magic—it roasts until it’s impossibly tender, the sage crisps, the butter browns, and everything tastes better than you ever thought possible.
Read MoreIf you’re grilling this weekend, throw some zucchini on too—they’ll get charred and snappy, then covered in a zippy, dilly dressing, and will have everyone at the barbecue rethinking their stance on zucchini.
Read MoreIf you need a good breakfast/brunch/lunch dish, this quiche is unreasonably delicious, a really special dish to make for your family or friends, and a great way to use the gorgeous squash blossoms that are at the markets right now.
Read MoreThe anchovy-fennel-chili-infused oil is good on quite literally anything, but is especially great drizzled over the sweetest little tomatoes you can find.
Read MoreThis is the best salad to eat next to any hunk of braised meat, or on its own in the middle of the day with shredded bits of leftover roast chicken.
Read MoreThese are basic on purpose, and add a nice peppery freshness to an otherwise rich meal.
Read MoreThese crispy, schmaltzy, gorgeous potatoes are a little bit fussy, and every bit worth it.
Read MoreThis is the best season for green beans, and I’ll be making them every opportunity I get. These ones are great for a summer barbecue or dinner party, as they only get better the longer they sit in their tangy, soy sauce-y bath,
Read MoreGreen bean casserole is inherently good, and it can be whatever you want it to be. This what I want it to be.
Read MoreA brighter, fresher wedge in the summer? Heaven on earth. Use the small, ripe tomatoes and serve alongside all your summer meals.
Read MoreA salad that is definitely slaw in spirit, this can be further salad-ified by adding in some arugula or serving the whole thing over a bed of torn romaine, iceberg, or escarole.
Read MoreGorgeous steamed artichokes with salty anchovy butter should be your go-to side dish for just about any meal this month.
Read MoreWhen the tomatoes are as good as they are right now, simple is the only way, and this way’s a great one. I’d eat them on the side of quite literally anything.
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