Not only is this a rock-solid coleslaw recipe, but the blog post portion is a testament to my fervent coleslaw mania. I might have gone a little overboard, but I think coleslaw’s worth it.
In summer there’s little need to do much more to fresh produce than throw it together over heat, which is exactly what this skilletful of differently colored fruits and veggies does, with bright yellow summer squash as the star.
This is my version of the globally popular drink variously called agua de jamaica, roselle, bissap, or just plain hibiscus tea. I’m not a huge fan of very sweet drinks, so I make mine quite dry, but with a lot of flavor.
Got a late-night pizza craving? This recipe can help you out. It’s not an authentic Neapolitan pizza by any stretch of the imagination, but it’s sauce, cheese, and toppings on a bready base: it’s what you’re wanting.
When summer’s come into full swing, there are only so many sauteed greens you can eat before your head starts spinning. This simple oven frittata, light on the eggs and heavy on the greens, is a perfect shakeup to your greens routine, and you can dress it up for dinner or dress it down for a weekend breakfast (and the slices reheat beautifully for leftovers).
Sweet-tart rhubarb and snappy fresh ginger. Crisp, buttery gingersnap crumbs. Cool, thick chocolate sandwiched between the two. Yes, it’s probably a two-day project, but the reward at the end is all the better for dreaming about it overnight.
This soup looks homely, but I look forward to it every year. It’s a lesson in the power of simple ingredients: in mere minutes the chicken and fish sauce make a broth that tastes like it simmered for hours, and the sorrel elevates the whole thing from “basic chicken soup” to “energizing spring tonic.”
This sauce is a pale green wonder: it goes on everything from grilled meats to fried plantains (not to mention pizza, French fries, etc.). Inspired by the famous sauce at Columbus, Ohio’s El Arepazo Latin Grill.
This is one of those old-fashioned desserts that deserves a comeback tour: it’s simple, satisfying, and done in an hour. (And your guests will devour it, so make double.)
This soup is a riff on traditional Mexican sopa de albondigas, meatball soup. It’s bright and full of herbs and vegetables, perfect for spring.