Seasoning is totally your call and it can have as much attitude as you’d like, as in these warm-tasting spices of the West Indies and a garlic-tomato sauté.
Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors.
Nordic palates prefer beets to be pickled. No wonder, the flavors of this sweet, earthy vegetable shine with a kiss of vinegar and herbs. Be patient: it takes about a week for the spices to marry. The longer you wait, the better these beets will taste.
My favorite thing to do with a winter squash is to stuff it.
If you're looking for syrup-sweet, marshmallow-crowned yams, this is not the recipe for you. If you’re interested in sweet potatoes that taste like sweet potatoes with a little extra, then consider Grandma Hill’s approach.
This was my first taste of the south of France.
I love this method of cooking zucchini. It is the one I return to time and again.