Traditional Buffalo wings are deep-fried pieces of chicken doused with a spicy sauce that is very high in sodium. We make our vegetarian version using cauliflower and bake them.
A dish on Chef Richard Doucette’s menu at The Covington restaurant in Edgartown inspired this delicious pairing.
Slow-roasting beefsteak tomatoes takes time, but the results are the most deeply flavored summer treat you could ever imagine.
A guacamole for cilantro and lime lovers, this one doesn't bother with tomatoes or onions.
Sauteed summer veggies and a cornmeal pancake batter make a crisp but fluffy pancake.
A fresh tomato sauce enhanced with butter is the only thing you need to pair with seared sea scallops.
A very low oven or a dehydrator turns autumn olive fruit into fruit leather.
Roasted tomatoes, buttery crust, Parmigiano — there's everything to like in this savory rustic tart.
Quick-roasting caramelizes and reduces plum tomatoes in under an hour. A quick blitz can turn them into the tastiest ever pizza sauce, too.
Use this versatile spread on toast, with pasta, added to eggs or in salads.
