Wholesome Recipes
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My Greek Table with Diane Kochilas
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Most shishito peppers are mild and sweet, with nearly the same level of heat as a bell pepper, but occasionally a rogue one will be fiery enough to surprise you. This quality only makes shishito peppers all the more fun to enjoy during summertime.
Craving fruit pie in a pinch? This free-form tart is a quick yet delicious alternative to pie.
Summer squash and zucchini are at their freshest now and this easy-to-prepare side dish doesn’t involve the usual salting, shredding, and draining routine.
Tomato tarts sound promising, but often recipes yield soggy crusts and fillings with very little flavor. This recipe, however, ensures a flavorful crust, a creamy base, and a topping of fragrant sliced tomatoes.
Edamame are the immature pea pods of the soybean plant and have a long history in Japanese, Chinese, and Korean cuisines where they are sometimes placed on the table as a communal first course. This recipe is one way to recreate that experience at home.
In this Lemon Icebox Cheesecake recipe, using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.
Raspberries will be in season any second now. This is a great way of preserving them an extra week or so.
The best versions of patatas bravas showcase crispy, well-browned potatoes served with a smoky, spicy tomato-based sauce and this recipe produces just that.
This spanish tortilla with roasted red peppers and peas recipe is a tad complex, but will certainly be well worth it.
A robust, sweet-tart sangria is easy to make. Keep it simple by adding just two types of fruit and using a regular old cheap bottle of merlot.