1 pound squash, cut into 1-inch pieces 1 bunch leeks, chopped 2 garlic cloves, finely chopped 1/4 cup extra-virgin olive oil 1/4 pound carrots, peeled and chopped 1 pound tomatoes, seeded and chopped 1/2 cup corn kernels (from 1 Read on!
1 lb small potatoes 1 1/2 teaspoons salt 3 tablespoons finely chopped shallots (about 2) 1/2 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon white-wine vinegar, or to taste 1/2 teaspoon black pepper 3 tablespoons olive oil 2 Read on!
2 cups extra-virgin olive oil, plus 4 tablespoons, for frying 10 squash blossoms, center parts removed 1 onion, finely chopped Salt and freshly ground black pepper 1 bunch Italian parsley, finely chopped to yield 1/4 cup Large pinch saffron Read on!
1 cup water 1 cup fine cracked wheat 1 cup minced fresh parsley leaves 1/2 cup minced fresh mint leaves 1/2 cup finely chopped yellow onion 3 tomatoes, diced 2 cucumbers, seeded and diced 3 tablespoons olive oil 3 Read on!
2 1/4 cups finely diced, peeled eggplant 1 teaspoon coarse salt plus more to taste 1/4 cup plus 2 tablespoons safflower oil 3 tablespoons minced shallots 4-6 potatoes Pepper 1/4 cup (1/2 stick) unsalted butter Place eggplant in a Read on!
1/3 cup long-grain white rice 1 1/2 lb summer squash, sliced crosswise 1/4 inch thick 6 1/2 tablespoons olive oil, divided 1/2 lb small tomatoes, sliced crosswise 1/4 inch thick 1 medium onion, halved lengthwise and thinly sliced 3 Read on!
10 fresh New Mexico green chiles 8 large eggs 1/2 teaspoon salt 2 tablespoons unsalted butter ROAST CHILES: Lay chiles on their sides on racks of gas burners, 1 or 2 chiles per burner, then turn flames on moderately Read on!
1 1/2 lb fresh New Mexico green chiles (about 5) 1 lb onions, cut lengthwise into 1/4-inch strips 1 tablespoon vegetable oil 3 lb large Yukon Gold potatoes 1 1/2 cups heavy cream 3/4 cup whole milk ROAST CHILES Read on!
1 pound yellow squash and/or green zucchini 3/4 teaspoon salt 1/2 teaspoon black pepper 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons coarse-grain mustard 1/4 teaspoon sugar Prepare grill for indirect-heat cooking over medium-hot charcoal. Read on!