Quick-Pickled Radishes with Dill

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These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety of radishes—from common red radishes to glorious watermelon radishes.

Fig Love: Late-Summer Fig and Onion Chutney

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Fig season is in full swing right now. Learn how to select figs, how to store and use them, and try our recipe for End-of-Summer Fig and Onion Chutney.

Slow-Cooked “Melted” Eggplant and Tomatoes

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Chopped eggplant and tomatoes are flavored with a generous amount of garlic and warm spices, then slow-cooked to rich perfection on the stovetop.

Chickpeas with Blistered Scallions

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This easy, flavorful recipe for chickpeas with blistered scallions makes a tasty main dish or side dish. Use leftovers for speedy meals later in the week!

Soft Scrambled Eggs with Chives

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This is one of my hands-down favorite easy dinners, and can also be transformed into an easy appetizer by topping crostini (and if you're feeling decadent, drizzling with truffle oil). Watch my video down below to see how easy these are to make.

Beautifully Basic Bruschetta

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When you use fresh summer heirloom tomatoes, a simple, basic bruschetta recipe like this is absolutely sublime.

Sausage and Grape Skewers

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This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.

Homemade Gravlax with Wild Alaskan Salmon

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Our gravlax recipe is a simple way to showcase the buttery, rich flavor and texture of Copper River wild salmon that's in season right now.

Gigantes Beans

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I fell in love with these giant beans--often served as part of a mezhedes spread--in Athens. They're meaty, soaked through with flavor and thoroughly satisfying. To this day, my favorite way to enjoy them is still with toothpicks and a glass of ouzo.

Make-at-Home Socca

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Made with chickpea flour, socca is a traditional snack from the South of France. It's also an easy gluten-free (and vegan) appetizer for summer entertaining.