INGREDIENTS: 3 cups bitter melon, finely sliced 2 medium red onions, halved and finely sliced 2 medium tomatoes, cut into small dice 3-4 green chilies, slit lengthwise 15 curry leaves, torn 2 1/2 to 3 tablespoons tamarind paste, or to taste (Priya tamarind paste is good) 3 3/4 cups water, divided 2 1/2 teaspoons...Read More

This recipe was adapted from one of my all-time favorite cookbooks, The Flavor of California: Fresh Vegetarian Cuisine from the Golden State, by Marlena Spieler. Don’t be shocked by the amount of garlic — the garlic cloves will soften and become very sweet and mellow after simmering. Serve individual tarts on a bed of lightly...Read More

INGREDIENTS: 2 ounces butter 6 ounces onions, chopped 20 ounces cream 6 large eggs 8 ounces aged cheddar, grated* 8 ounces grilled carrots, chopped 8 ounces grilled eggplant, chopped 8 ounces grilled red peppers, chopped 8 ounces grilled summer squash, chopped Salt and pepper to taste METHOD: Preheat oven to 325°F. Coat oven-proof large baking...Read More

INGREDIENTS: 2 large eggplant 8 oz. fresh mozzarella cheese 2 plum tomatoes 1 bunch fresh basil 6 tablespoons olive oil, divided Dressing 4 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 1 tablespoon fresh lemon juice Salt and pepper METHOD: Wash the eggplant and remove the ends. Cut the eggplant into 16...Read More

I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things...Read More

Squash blossoms are abundant in Mexico, where they are known as ‘flores de calabaza’. There’s something very satisfying about the combination of the mildly sweet squash blossoms with creamy cheese. INGREDIENTS: 24 squash blossoms, stems, and stamens removed 1 poblano pepper 3 cloves of garlic, minced 1/2 cup white onion, diced 1 teaspoon of dried...Read More

INGREDIENTS: 4-6 pounds ripe, plum, or dry-farmed tomatoes, cored and chopped 2 carrots, minced 1/2 cup onions, minced 1 large bunch of flat-leaf parsley, chopped A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional) Robust extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 teaspoon...Read More

Risotto Printanière is a luxurious way to showcase the beautiful colors and tender flavors of Spring. Tender freshly cut asparagus, spring onions, peas, favas, and any other spring veggies you might find come together with rich Parmigiano Reggiano, a hint of lemon, fresh herbs, and a tender pea shoot and arugula salad to create a...Read More

INGREDIENTS: 3 tablespoons olive oil 3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped 1 large egg 1 tablespoon milk 2 medium potatoes (about 10 ounces), peeled and coarsely grated 3 tablespoons chopped Kalamata olives 1/3 cup grated kefalotyri (or Parmesan cheese) 2...Read More

“This is one of my family’s favorite brunch dishes.” ~ Catherine Barr INGREDIENTS: 4 cups broccoli, coarsely chopped 4 cups cauliflower, coarsely chopped 2 cups Monterey Jack cheese, grated 2 cups sharp cheddar cheese, grated 1 cup onions, chopped 2 cups breadcrumbs 1 egg Salt and pepper to taste. METHOD: Preheat oven to 325°F. Steam...Read More