I call 2003 the year of the zucchini. It was summertime, and I’d spent days curing and smoking ribs, brisket, and pork butt on a Big Green Egg for a backyard blowout. When the party was winding down, ...

In a large bowl whisk together the shallots, mustard, honey and red wine vinegar. Once combined slowly drizzle in the olive oil while constantly whisking. Finish with salt and pepper. To Plate, in a ...

While making dinner with friends earlier this summer, I asked how everyone would like the zucchini to be cooked. “How about not at all?” was the reply. One friend instead sliced the slender zucchini ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

These are good days for the lettuce-obsessed. Salad greens used to be something to dress up -- with smoked salmon, candied nuts, goat cheese, cherry tomatoes. A salad would no sooner be seen without ...

Use a mandoline slicer or food processor fitted with a julienne disk to prepare the vegetables. Combine shaved vegetables, nuts, dried cherries or cranberries and herbs in a large bowl. Toss gently to ...

Belinda Berry knows that the Mediterranean diet is healthy, but she also knows you can have too much of a good thing. With her husband Graham she runs photography courses in Southwest France, where ...

Cooking in the winter is rough enough, but firing up that oven when it’s about a million degrees outside — well, that’s just torture. Thank goodness there are so many lovely fruits and veggies in ...

When it comes to summer cooking, there are two things I always do: fill my plate with as many fresh, seasonal veggies as possible and keep things as quick and easy as possible. Less time in the ...