Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
Put your pantry and spice rack to work. With barely heating up your kitchen, this vegetarian chickpea dish packs a wallop of flavor in very little time.
When a garden-loving father of a friend gave me a huge basket of tomatoes… I had to make gazpacho!
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
Using high-quality ingredients, tuna salad can be a gourmet treat. Really! Here are two ways to enjoy it, including some variations.
Perfect for a brunch, lunch or dinner, and using very few and basic ingredients, this sweet sausage, fennel bulb and potato bake is an all-in-one meal that is deeply satisfying.
Post update: In the time of quarantine and “pantry cooking” I wanted to resurface this post. This bean spread is a versatile workhorse. It can be an appetizer dip, sandwich spread, or pasta sauce.
You’re at home and want a delicious lunch but your pantry and refrigerator are nearly bare. What do you do?
You know summer is here when tomatoes taste like tomatoes. And what better way to showcase them than in a savory tomato tart?
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.