By Janet K. Keeler • Times Food and Travel Editor
Mon | Meatless meal
Garden-Fresh Ratatouille can be served over penne pasta for a one-dish meal. Saute onions and garlic in olive oil. Add diced eggplant, bell pepper, tomatoes and zucchini. Season with salt and pepper, plus dried Italian seasoning blend (basil, oregano and thyme). Cook for …
BOOK: After working for nearly 20 years at Chez Panisse, Alice Waters' famed restaurant in Berkeley, Calif., pastry chef David Lebovitz decided to move to Paris and immerse himself in the culture and the cuisine. He found a tiny apartment — so small he had to scrub his pots and pans in the bathtub — …
I'm looking for a recipe for sweet potato bisque.
Bacon? Who needs bacon when you've got chorizo?
Zucchini are plentiful and affordable this time of year — for gardeners in some parts of the country, a little too plentiful.
June to September is calico scallop season along the west coast of Florida. During our annual trek to Homosassa Springs, concern about Red Tide and oil contamination seemed to outweigh the nutritional benefits of harvesting wild scallops — a real privilege for us on the west coast of Florida.
Sometimes, the last thing you want to do at the end of a long hot summer day is turn on the oven and make a meal. So here's a delicious solution that requires no more heat than is necessary to grill some bread.
Labor Day, summer's last hurrah, is a feast day. And mostly, we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check.
It's sweaty out there, whew. Jeans are getting pushed to the back of the closet. No pants till September. If, like me, you're looking for an excuse to stick your head in the freezer, the answer is granita. Gra-ni-ta! That's the Italian name for this icy dessert, and you can flavor it pretty much any way you like.