What to Cook

Highly Seasoned Cucumber Salad

If you like pickles, you'll love this salad, which is almost acidic enough to count as a pickle.

Save the Tomatoes

Do your future self a massive favor, and preserve all the gorgeous tomatoes that are still around this month so you can have them in the dreary dark days of winter. Instant seratonin.

Secret Ingredient Pasta Salad

Speaking of summer barbecues, you should be bringing this pasta salad that magically only gets better the longer it sits.

Pork Chops with Tangy Mushrooms

I find one thick pork chop to satisfy two people, so for three people, I will cook two chops. Depending on the size of the chops, you still may have leftovers, but I can say with 100% confidence that sliced, cold pork eaten out of a storage container makes for an excellent mid-day snack.

The Only Pie Crust

This dough can be made up to 4 days ahead, tightly wrapped, and stored in the refrigerator; or made 1 month ahead, tightly wrapped in a resealable plastic bag, and frozen.

Apples with Honey and Crushed Walnuts

It’s meant to be more acidic than sweet, but adjust with vinegar and honey as needed to suit your preference. A note: Nearly everyone who ate this salad said it was their favorite part of the whole meal, which bruised my matzo ball ego, but I thought you should know.

Garlicky, Buttered Carrots

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy, sort of half-steaming on top of each other until just tender (no mushy carrots here, please).

Blue Cheese Dip

If you’re looking for more game day snacks, this is an ideal dip for all your cold, crisp vegetables.

Slow-Roasted Oregano Chicken With Buttered Tomatoes

If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it’s slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce.

Beans with Beans

Eat with a very good piece of oil poached tuna with aioli to match, grilled meats (especially lamb), fresh sliced and salted tomatoes, some very cold, orange-y wine.

Caramelized Shallot Pasta

This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.

A Little Eggplant Parm

I didn’t know eggplant parm could taste this good, and yet! This one is crispy, briny, saucy, and wonderful.

Anchovy Apple Apricot Artichoke Arugula Asparagus

Bacon Banana Beans & Legumes Beef Blue Cheese Blueberry Bread Brisket Broccoli Broccoli Rabe Buttermilk

Cabbage Capers Carrot Cauliflower Celery Chicken Chickpeas Chiles Chocolate Cinnamon Citrus Clams Coconut Corn Cornmeal Cranberries Cucumber

Dates Dill

Egg Eggplant Escarole

Farro Fennel Feta

Grapefruit Green Beans

Harissa Hazelnut Hominy Horseradish

Kale

Labne Lamb Leek Lemon Lentils Lettuce Lime

Maple Syrup Matzo Mushrooms Mustard

Olive Onion Orange

Panko Parmesan Parsley Peach Peas Pecan Pecorino Pepperoncini Pickles Pistachio Plum Pork Potato Puff Pastry

Radicchio Radish Red Onion Ricotta Rutabaga

Sage Salmon Sardines Sausage Scallions Sesame Shallot Shrimp Squash Steak Strawberry

Tahini Tarragon Tofu Tomatillo Tomato Tortilla Trout Tuna Turkey

Walnuts

Zucchini