Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

Cook cucumbers quickly at high heat to keep them crisp. Persian cucumbers are best for cooking as they hold their shape well. Marinade cucumbers after cooking to add back flavor. Cool, crisp, and ...

The Chilean comfort food called tomaticán matches sweet, summery tomatoes and corn with savory beef and onions. Though it sometimes is referred to as a stew, it actually is a quick-cooking skillet ...

Our best sauteed Brussels sprouts recipe features perfectly crispy sprouts tossed in a subtly sweet maple-Dijon dressing.

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. BEFORE LAUNCHING ANDROS TAVERNA, a highly personal tribute to the ...

Sautéing vegetables is a seemingly simple act. Cut them up, put them in a hot pan, move ‘em around until they’re “done.” But there is a lot of variation from vegetable to vegetable in terms of density ...

Scallops — whether sea, bay or calico — are one of the ocean's sweetest harvests. But cook too long and these buttery mollusk muscles turn rubbery and tough. So what is the right way to prepare ...