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Nothing beats the flavor of a thick walled sweet pepper grilled to perfection.  When fully ripe, red bell peppers are sweet enough to eat out of hand, and when grilled they become the highlight of the meal.  When home grown, peak of sweetness occurs when green bells mature to bright red.  Pick them at the last minute to maintain flavor on the grill. When blackened by fire they are bright, beautiful and tasty.
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In today's from Garden to Table column, Katie Mendelson reviews Sunset magazine's new book The One-Block Feast, about the staff's experience in growing, cooking, and eating their own food at their California headquarters. Plus: A recipe for pattypan squash with eggs baked inside!
Despite the insane heat, Katie Mendelson had a hankering for something more substantial this week and turned to Phaidon's Vegetables from an Italian Garden for a recipe. The result? Some delicious eggplant balls. It's a vegetarian take on meatballs and perfect for anyone whose eggplants are ready to be harvested in this heat.
In our new column, we cook local bounty that's in season. Today, Katie Mendelson writes about Mark Diacono's The Food Lover's Garden, where he argues that "Life is too short to grow ordinary food," and shares the recipe for Diacono's Strawberry Scones.
My calendar says it's National Dandelion Day—if you're interested in celebrating this weed, rather than stomping it out, we have a list of recipes using these young greens.
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Four great salad dressings from SAVEUR to use on your home-grown salad greens.
This is a companion piece to our Harvest Home article

 

Makes 5 Pints 

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Great recipes for homegrown vegetables at your Thanksgiving table.
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Start cooking from your edible garden with these 20 recipes
Courtesy of Kalamazoo Outdoor Gourmet, an easy, from-scratch pizza dough recipe perfect for the outdoor pizza oven
Related Topics: Entertaining | Outdoor living | Recipes
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