Broc-‘n’-Bread
Can a summertime salad be fused onto an autumnal green? Yes, it can. With a splendidly grown specimen, anything is possible.
Daikon Slaw with Tinned Fish
Slaw as an entrée? You bet. If it’s based on the fat white radish that loves cohabiting with other sorts of raw produce and includes smoky fish that lends a bit of heft without weightiness.
Pickled Chilies
You’ve fallen for the sheer beauty of early autumn’s varied hot chilies and now have an unwieldly stockpile in your fridge threatening to turn on you at any minute. Time to bring in the calvary of vinegar and spices.
Comeback Farm Asian Pears
The most intoxicating little tree fruits come in dazzlingly mottled packages. Maybe not the popular view of beauty, but definitely the good food lover’s ideal.
Smoked Whitefish Salad Spread
The end justifies the wee bit of effort to make from scratch a salad that tastes infinitely better than the prepared version. Work those extra minutes into your schedule and exult in the result.
Fresh, Young Ginger, for Gari
Youth isn’t wasted on this rhizome that’s juicier and livelier in its smoother-faced prime. As the cognoscenti know, now is the time to kick into ginger-pickling production.
Lobster Causa
Party time? Think this versatile dish from South America that can star shellfish or chicken or vegetables or anything that partners with potatoes. Its flexibility is its touchstone.
Ol’ Bean
Has a new bean at the market caught your eye? Give into temptation! Tasting it is likely to turn a mere flirtation into a long-term love.
Lose the Labor
Time’s always precious, but never more so than on holidays – especially one seen as the unofficial curtain call to summer. That’s why we’ve got extra-quick eats on today’s docket.
Watermelon Pals
A little accenting magic can turn a wedge of rosy melon into a treat of a different stripe.
The Eggplant Bowl
Why not let this high-season vegetable be the star of an entrée bowl? Rice, beans, salad greens, grains of all sorts, pastas and noodles – if they can do it, so can a nightshade that comes in so many varieties.
Ajvar: Red Pepper’s Muse
In today’s very special Sunday Kitchen column, all-pro baker-chef Zora Levkovski illuminates the powers of the spread that gives red peppers a true star turn.