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.
‘Troubled Corn’
Get happy by using just-picked corn and basils from opposite ends of our Garden State in a pasta dish that shouts hallelujah for the season we’re in. Ed Sherry offers a plan for easy summer cooking.
Corn-U-Copia
It’s an hors d’, a starter, a main course, a topper or condiment, a salad and a side dish. And it can be a no-cook, no-brainer staple of summer that features your choice of accenting elements.
Dog Days Salsa
Tomatillos are just starting to be harvested in the Garden State and ready for use in a keeper of a sauce that brightens vegetables, meats, poultry, fishes, grains, beans … and every kind of chip you use for dunking.
The Great Dips-for-Dumplings Experiment
Kimchi dumplings found at Woori Mart in West Windsor inspire a competition fit for supper – or one very easy-to-execute party.
Cool Blues
The twosome that got away for way, way too long: Let’s play a love song for the blueberry and the cucumber.
What Aleks Cooked Up
If pork roll on an everything bagel is your breakfast of choice, has 3BR Distillery in Keyport got a spirited beverage for you.
Peanut Sauce in a Jar
Use the dregs of a jar of peanut butter to make one of the most versatile sauces in the cooking world. It’ll be done in the time it takes to double-play “Twist and Shout” and give new meaning to “shake it up, baby.”
Pickled Strawberries
Why not make the very most of this now-in-season berry by doing something a little different with it that makes it deliciously charismatic in a different way?
Rainbow Chard
Pretty in its vibrant colors, this green partners with salty cheddar curds in a quiche that suits meals of many sorts.