5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeno chiles, stemmed, seeded and finely diced 10 squash blossoms, roughly chopped 1 cup thinly sliced summer squash 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cups 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 threads, 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 tablespoons Read on!
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 ear) Read on!
3 tablespoons olive tapenade 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into thin strips 1/4 cup ricotta 1/4 cup freshly grated Parmesan (about 3/4 ounce) 2 galette rounds, baked ½ pound small vine-ripened red Read on!
2 tablespoons honey 2 tablespoons red-wine vinegar 2 garlic cloves, finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed 1/2 lb cherry tomatoes 1 1/2 tablespoons Read on!
For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 bunch medium carrots, grated For tapenade 1 1/4 Read on!
4 ears of corn, shucked 2 bacon slices, cut crosswise into 1-inch pieces 1/2 large onion, chopped 2 garlic cloves, finely chopped ½ cup water, milk or cream 1/4 cup finely chopped garlic chives Stand 1 ear of corn upright, Read on!
1 pound linguine 4 ounces bacon, cut crosswise into 1/2-inch slices 1 large red onion, halved, sliced (about 6 cups) 1 bunch Swiss chard, stemmed, chopped (about 12 cups) 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil 2/3 cup Read on!