Vegetarian

Vegetarian

I love to serve pale beans like cannellini or baby white limas as a warm salad, dressed with an emulsion of rosemary-and-thyme-infused olive oil, a little of their cooking liquid, and olives.

These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.

You won't need sterilized jars or much time for these pickles.

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Amplify the flavor of freshwater fish by sautéing it with tangerine peel or jalapenos

Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”