Sweet corn and spicy jalapeños add Southwestern flavor to this spuds-and-greens skillet supper.
Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.
Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.
Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.
For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.
Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.
Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.
Canned chipotles in adobo sauce, found in the Latin section of most grocery stores, add a smoky, spicy element to recipes like this pasta dish. Leftover chiles will keep in the fridge for a week or can be frozen for later use.
This one-bowl meal can be eaten right away, or served chilled or at room temperature like a pasta salad.
Peppery watercress and creamy cannellini beans team up for a light and luscious one-dish meal. If watercress is unavailable, 8 cups of fresh arugula or spinach may be substituted.