A puffy pancake is basically a giant popover; fill it with sautéed vegetables and call it supper.
A big hearty frittata is nice, but a quick mini frittata packed with greens makes a fast, healthy supper.
A versatile baked pasta with a silky tomato-cream sauce is a crowd-pleaser.
A dish on Chef Richard Doucette’s menu at The Covington restaurant in Edgartown inspired this delicious pairing.
Everyone loves the twice-cooked potato phenomenon known as crispy smashed potatoes. Make a dip or a sauce to go with, or just eat them straight off the baking sheet.
Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.
Slow-roasting beefsteak tomatoes takes time, but the results are the most deeply flavored summer treat you could ever imagine.
A crush is like a hash, only better.
Sauteed summer veggies and a cornmeal pancake batter make a crisp but fluffy pancake.
Roasted tomatoes, buttery crust, Parmigiano — there's everything to like in this savory rustic tart.
