Feta Salsa
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This is such a delicious use of all of these ingredients. Great with pita chips, atop salads, with grilled salmon... it's just darn good.
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Featured Recipes
Fresh Ricotta
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You just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.
Read MorePretty in Pink Cold Tomato Soup
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This is a lovely, delicious, refreshing way to enjoy summer tomatoes. Saffron always adds an interesting element, and pairs well with the tomatoes too.
Read MoreSummer Ribollita with Basil-Pinenut Pistou
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This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read MorePat’s Baked Beans
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We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.
Read MoreBurnt Eggplant with Tahini
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This is a marvelous dish from Yotam Ottolenghi's Plenty. The pomegranate molasses lifts the eggplant-tahini blend to new and sweeter heights.
Read MoreEm-i-lis’ Green Machine Salad
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I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read MoreMoroccan Carrot Salad
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This is an absolutely delicious, extremely simple dish from Claudia Roden. It makes for great leftovers too.
Read MoreWatermelon, Feta and Mint Salad
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This summery salad is perfect. I often eat a bowl of it at least once a day when the season is right. Fresh, healthy, enlivening!
Read MoreCentraal Sandwich
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My husband and I lived in Amsterdam the summer we got married. It was the ultimate honeymoon, and we took every opportunity to travel thoughout Europe. On our way to catch the trains from Centraal Station, we always picked up delicious sandwiches from a take-away spot that was en route. These were the best sandwiches I had that summer, in all of Europe, and while I've tried mightily to recreate them, they're just never quite the same. Must be the missing ambience. :)If you prefer oven roasted to sundried tomatoes, simply substitute. As well, roasted turkey is a nice addition.
Read MoreStewed Prunes
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This recipe, another Molly Wizenberg winner, results in the most delicious, gooey, not mushy spiced prunes. These are even better the next day, or the next.
Read MoreEasy Truffled Mushroom Ravioli
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This pasta dish is really simple, quick and tasty, an excellent way to use and highlight fresh mushrooms.
Read MoreBrussels Sprouts with Toasted Walnuts and Shaved Parm
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This is a simple, hearty, autumnal way to enjoy Brussels sprouts.
Read MoreLentils and Leeks with Gruyere
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If ever in need of a simple, delicious way to use lentils or of a perfect side dish for roast salmon, look no further.
Read MoreRoasted Asparagus
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Nothing could be easier than roasting asparagus. The great thing is that this simple preparation is the way asparagus shine most!
Read MoreZucchini and Feta Fritters
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These zucchini-feta cakes are one of my favorite treats. They are beautiful, delicious and can be made in advance. I rarely fry them, instead cooking them like pancakes on a hot griddle. Serve with Greek yogurt.
Read MoreMark Bittman’s Potato Salad With Capers, Shallots and Mustard
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Finally, a mayo-free, "adult" potato salad. This one is delicious and always a hit!
Read MoreBeet, Orange and Goat Cheese Salad
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This is a classic combination, but one that never disappoints. It doubles, triples, etc easily, and if you don't have or like goat cheese, feta is also nice.
Read MoreSoupe à l’Oignon Gratinée
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This recipe, from Ali-Bab's “Gastronomie Pratique,” first appeared in The Times in a 1974 article by Craig Claiborne. I discovered it in a 2007 NY Times Magazine Recipe Redux by Amanda Hesser. It's been a favorite ever since- decadent, simple, hearty, fabulous.
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