Inspired by the classic American succotash, this version takes a bright, modern turn with the bold, sun-kissed flavors of the Southwest. Instead of simmering, Chef Andrew Cohen gives the vegetables a quick sauté, preserving their freshness, crunch, and natural sweetness. Snap beans stand in for traditional limas, and layers of onion, bell pepper, corn, and...Read More

When I call this “Italian style,” I mean it. I first heard this recipe while waiting in line at the Aptos Farmers Market, listening to two elderly Italian women chatting in a lively blend of English and Italian. Their conversation sounded so delicious I finally asked them to share the recipe. They laughed, called me...Read More

Gazpacho is the perfect way to celebrate late summer’s bounty of ripe, dry-farmed tomatoes, colorful peppers, cucumbers, and fresh herbs found in abundance at farmers’ markets. Originally from Spain’s Andalusia region, gazpacho was once a humble field soup, made by farm workers using what was on hand, a little olive oil, and no cooking at...Read More

The farmers market stalls are brimming with peppers, and each week the variety expands. Shoppers are greeted with baskets overflowing in shades of green, red, yellow, orange, and even deep purple. From sweet bell peppers to spicy chilies, this is peak pepper season—and the perfect time to bring home something new to try. Peppers are...Read More

Inspired by the flavors of the Southwest and rooted in traditional “three sisters” ingredients—corn, beans, and squash—this vibrant chopped salad is hearty, fresh, and endlessly adaptable. Originally conceived as a succotash side dish, it evolved into a colorful raw salad when the crisp vegetables proved irresistible before cooking. With sweet peppers, tomatoes, onions, and a...Read More

Homemade pickled jalapeños are a quick and easy way to add vibrant flavor and gentle heat to everyday meals. With just a handful of pantry staples, you can create a crisp, tangy condiment that balances sweet, spicy, and savory notes. These peppers are delicious tucked into tacos, layered onto burgers, stirred into salads, or served...Read More

Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More