Roasted Red Peppers with Garlic and Limeby Mollie Katzen
A Cookbook Hall of Fame member offers a versatile recipe, good for starter, sandwich or snack.
The all-purpose condiment—one that is equally delicious as a topping for crostini, a layer in a sandwich, and a relish for meats, fish, or tofu—is a rare and precious dish. Tapenade, aioli, and pesto are three timeless standbys. Well, add this chutney-esque roasted-red-pepper spread to that list. This dish is flexible and unusual, with lime and garlic adding a curiously addictive zing.
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Spaghetti with Romanesco Broccoli and Black Olivesby Viana La Place
An Italian cookbook specialist gets creative.
Let’s face it: Cauliflower has always been a little boring, bland, and white. Romanesco broccoli, on the other hand, is the opposite of all that. Not only is Romaesco broccoli—translation: Roman cauliflower—bright green, but its florets look like mystical spiky fractals. Combined with salty black olives and al dente spaghetti, this pasta is totally exciting, an if not “mystical” then at least no longer boring.
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Roasted Zucchini and Mint Saladby Rick Tramonto
Chicago's top chef gets inventive with this season's most bountiful vegetable.
When zucchini season comes, it comes hard. At the farmers’ market, at the grocery store, and especially if you’ve got a garden, zucchini seems to be the only vegetable around. And with an abundance of the squash, coming up with new and interesting ways to prepare it can be a challenge. This light and refreshing summer salad is the solution. With the crunch of almonds and croutons and the brightness of mint and lemon juice, it’s a perfect antipasto.
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Butter Lettuce and Spinach with Citrus and Avocadoby Deborah Madison
A vegetarian pioneer offers a no-cook dish that keeps the kitchen cool.
OK, OK: It’s hot out. We’re tired of hearing everyone talking about it. But seriously, it IS hot out, and no one wants to cook. This salad saves the day, with creamy avocados (now perfectly in season) and bright citrus. Aromatic Szechuan peppercorns—roasted then ground with salt—have a flowery fragrance, and create a tingly, numb sensation in the mouth, which actually cools the palate.
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Peak-of-Summer Berry Crispsby Tom Douglas
Seattle's dessert king knows just what to do with late summer fruit.
Berries berries berries! In the summer, berries are the Marcia Brady of fruits, and with good reason: They’re pretty, ripe, delicious…and other adjectives that will make you think creepy thoughts about the oldest Brady sister. But unlike Marcia, who was so singular, berries in all their varieties are plentiful. This crisp is good with raspberries, strawberries, blueberries, blackberries, marionberries, salmon berries, huckleberries, boysenberries—and actually basically any summer fruit, so long as it’s ripe.
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