The summer of 2016 might go down as the hottest summer on record, but in my kitchen, it will be known forever as The Summer of Pickles. If I laid all of the dill pickles I've made end-to-end, they'd probably reach all the way down the block! Alas, I can't do that, because I've eaten every one of them. This summer I've been making quick pickles from carrots and green beans, too. And today it's cabbage -- actually store-bought cole slaw mix -- given a quick pickling in a vinegar brine, then tossed with jalapeño pepper and cilantro, perfect for topping fish, shrimp, or chicken tacos. The cabbage stays crunchy and tart if eaten on the day it's made, but leave it overnight in the... Read more →


Here in Boston, tomato season passes in the blink of an eye. For a few weeks in August and early September, we overdose on tomatoes from the garden, tomatoes at the farmers markets, tomatoes from generous friends. For the rest of the year, we face the choice of buying plastic tomatoes in the supermarket, or moving to California. Most of our summer tomatoes go into salads, or on top of toasted bread with a slather of mayonnaise. Some morph into slow-roasted tomatoes to freeze and enjoy during the winter. Here are some of our favorite ways to savor tomatoes in all of their glory. When tomatoes are at their absolute peak, you need not do more than slice them, and savor them, in the world's... Read more →


If there were a contest for the world's greatest cucumber lover, I'm one-hundred percent certain -- or even more, if that's possible -- that I would win, or at least be a strong contender for the title. I can't seem to get my fill of cucumbers these days. Every week this summer I've made dill pickles, or a batch of gazpacho, or cucumber smoothies. And when I can find the small pickling cucumbers, I munch on them for afternoon snacks, for a quick pick-me-up. Cucumber salads make the perfect accompaniment to Thai food, like the satay skewers in the photo below (I'll share that recipe in my next post), and this version uses ingredients you always have on hand in the pantry. To make very... Read more →


To be honest, I'm not crazy about green beans, at least not when they're overcooked, mushy and limp. However, this is the summer of "if it's green, I'm grilling it," so it seemed only fair that I test out green beans on the grill last week. Who knew that grilled beans would stay fresh and still crispy, with just a hint of smoke from the grill? And they made perfect dippers for a spicy peanut-harissa sauce that also would be great with steak or slices of toasted bread. If you haven't tried green beans on the grill, I urge you to get out a grill basket and give it a try. You can make these beans on the panini press, too. I promise that once... Read more →


Which ingredients absolutely, positively, have to be in the perfect potato salad? I think we can all agree on potatoes, but what else? Celery? Pickles? Eggs? Sugar? Onions? When it comes to the perfect potato salad, I'm a potatoes-only purist. For me, it's more about the sauce that binds it all together, and I prefer tangy to sweet. However, I'm not against adding a good handful of garden-fresh herbs when I'm lucky enough to have some. This summer, I've been making lots of dill pickles, and there's always a good bit of fresh dill weed left over, so this creamy dilly potato salad has become the standard variation for the season. Don't skimp on the dill; it's an ingredient in its own right, and not... Read more →


I love farmers market season, when every variety of every vegetable is available, fresh picked on the day it comes to market. If you find multi-colored carrots at the market, buy them for this recipe, but if you don't, choose the most beautiful orange carrots you can find. The colors all taste the same. Slice them very thinly with a sharp knife or, preferably, on a mandoline. When you put together a picnic, cookout or spur-of-the-moment summer dinner, a few quick and easy side dishes in your repertoire can fill in the blanks between the protein on the grill, and cookies or brownies for dessert. These pickled carrots take less than an hour to prepare, including the time it takes to find the mandoline that... Read more →


When the zucchini come in, there's almost no way to keep up. A few are bound to get too big, or too old, before you get around to harvesting or cooking them. You can carve those over-the-top zucchini into boats, and stuff them (or float them!), or you can spiralize them into noodles. I love zucchini noodles, which are, somehow, a lighter version of diced or sliced zucchini. They hold less water, so they don't need to be salted and drained before you use them. I like to give zucchini noodles (also called, charmingly, zoodles) a quick sauté before adding them to this egg casserole, along with the onion and bell pepper, just to make sure they don't leave any excess liquid in the final... Read more →