Summer

Guacamole

To make great guacamole you have to go off-recipe. It's all about the in-between steps, decisions, and knowing when avocados are at their best.

Today we're going to tackle great vegan ramen. Vegetarian or vegan ramen can absolutely be as good as its meat-based counterparts. You introduce your favorite noodles to a rich, miso-scallion nut-milk broth. Add a blitz of seasonal toppings, and spicy turmeric oil to finish.

How to Make a Great Vegetarian Poke Bowl

Let's make a vegetarian poke bowl! They're fantastic this time of year because they're light, clean, filling but not heavy. Made with watermelon poke.

Yellow Tomato Bloody Mary

The bloody mary I want to drink - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper.

Heirloom Tomato Salad

My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.

Deviled Eggs

A beautiful and delicious deviled eggs made with an herb-flecked filling and topped with toasted almonds.

Quick Pickled Zucchini

I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.

Classic Berry Swirl Ice Cream

If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla.

Simple Sautéed Zucchini

To make simple sautéed zucchini, coins of zucchini are browned in a pan. The thing that makes this version special is the toasted gold slivers of garlic combined with lots of fresh dill or scallions. Finish with a sprinkling of almonds for a bit of crunch.