Bold, creamy, and irresistibly garlicky, Skordalia (pronounced skor-thal-YAH) is one of Greece’s most beloved traditional dips. Made three different ways — with potatoes for a silky, smooth texture; with soaked bread for a rustic, tangy spread; or with walnuts for a rich, nutty variation — this versatile dish showcases the magic of garlic, olive oil,...Read More
Few herbs capture the essence of summer quite like basil. With its unmistakable fragrance and bright, vibrant flavor, basil is a warm-weather culinary staple—especially in Italian cooking. The herb was so highly regarded by the ancient Romans that it came to symbolize love and fertility. Sweet basil—the familiar, tender green variety—is the type most commonly...Read More
Bright with fresh lemon and wonderfully moist from grated zucchini, this glazed lemon zucchini bread is an easy way to make the most of summer’s zucchini harvest. Oil keeps the crumb soft and tender, while Greek yogurt adds richness and a subtle tang without making the loaf heavy. Finished with a simple lemon glaze and...Read More
Crisp on the outside and tender within, these golden zucchini rounds are an irresistible way to enjoy summer squash. Serve them hot with a bright lemon-garlic aioli as an appetizer, side dish, or farmers market-inspired snack. Yellow summer squash may be substituted for the zucchini—or use a combination of both. INGREDIENTS: For the Lemon-Garlic Aioli...Read More
Fresh tomatillos bring a bright, citrusy tang to this creamy salsa verde, while ripe avocado gives it a smooth, velvety texture. Roasting the tomatillos and jalapeños adds subtle sweetness and smoky depth, creating a salsa that tastes far more complex than its simple ingredient list suggests. Serve it with tortilla chips, spoon it over fish...Read More
If you garden—or simply shop at the farmers market—you know how zucchini behaves this time of year. One day, it’s a neat, glossy little squash; seemingly overnight, it becomes a hefty green club capable of feeding a family of four. Farmers market tables are piled high, backyard gardens are producing faster than anyone can harvest,...Read More
Does a pastured egg offer more nutrition? Possibly—but the difference depends less on the label than on how the hens are actually raised and fed. Eggs from hens with meaningful access to pasture may contain higher levels of certain nutrients, including omega-3 fatty acids, vitamin E, and the carotenoids lutein and zeaxanthin. Some studies have...Read More
For decades, eggs—especially their golden yolks—were treated as a shortcut to high cholesterol and heart disease. Newer research tells a more complicated and reassuring story: for most people, the egg itself was never the principal problem. There may be no food that has spent more time in nutritional purgatory than the egg. For generations, eggs...Read More
Few fruits capture the essence of summer quite like a perfectly ripe peach. Fragrant, sun-warmed, and heavy with juice, California peaches have rightfully earned a reputation for exceptional flavor—and now is the time to enjoy them. Yellow or White: Which Peach Is for You? For those who crave the classic peach experience, yellow peaches are...Read More
