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Fred's Famous Tar Heel Chili

Author: Pableaux Johnson

Peaches in Lillet

Author: Eric Ripert

Crispy Shallots

Author: Bobby Flay

Apple Salad with Walnuts and Lime

Author: Joshua McFadden

Double Dark Chicken Noodle Soup

Author: Claire Saffitz

Black and White and Green Cookies

We used a lot of fresh mint in this cookie for both the real color and flavor. The flavor will intensify as the cookies sit; make ahead if that's your thing.

Author: Rick Martinez

Campfire Potatoes

Author: Maria Helm Sinskey

Oatmeal Cookies

A classic Oatmeal Cookies recipe

Cantaloupe with Sugar Snap Peas and Ricotta Salata

The sweet but firm flesh of a Honey Kiss melon works especially well for cutting into ribbons; if using cantaloupe, use one that's slightly underripe.

Author: Anna Stockwell

Avocado Alfalfa Turkey Burger

Author: Richard Blais

Bananas Foster

Author: Scott Uehlein

Root Vegetable and Farmers Cheese Galette

This large galette takes root vegetables to the next level. Serving a smaller crowd? Just divide this recipe by half to make a single round galette.

Author: Lauryn Tyrell

Shrimp & Grits

Author: Preston Madison

A Summer Garden's Worth of Vegetables

Author: Susan Herrmann Loomis

Sauteed Peaches

Author: Tasha Garcia

Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard

One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.

Author: Tracy Pollan