With some 1,500 heirloom fruits and vegetables under cultivation, Appalachia is the most diverse foodshed in the U.S., Canada and northern Mexico. Among them is a beloved corn called Bloody Butcher. Source: On The Trail To Preserve Appalachia’s Bounty Of Heirloom Crops
Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of sweet and sour balsamic reduction in this simple summer recipe. Source: Eggplant with Balsamic, Basil, and Capers Recipe | SAVEUR
Tomatoes have another week or so to go in most farmers’ markets This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece It also packs well once cooled, so take leftovers to work for lunch. Source: Eggplant and Tomato Pie Recipe – NYT Cooking
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which gives them an additional smokiness […]
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn’t matter much at all. Source: Mark Bittman’s Grilled Eggplant Salad With Yogurt Recipe – […]
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy […]
Lemon risottos of any kind always delight guests The lemon juice and zest are added to this comforting mixture at the end of cooking. Source: Lemon Risotto with Summer Squash Recipe – NYT Cooking