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Explore 2845 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

Beet, Avocado, and Arugula Salad with Sunflower Seeds

Ingredients
  • 2 beets, peeled and grated or thinly sliced
  • 1 packed cup baby arugula
  • 4 stalks celery, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 English cucumber, seeded, thinly sliced
  • 2 tablespoons lemon juice
  • 2 scallions (green parts only), thinly sliced
  • Coarse salt and freshly ground black pepper
  • 1/2 avocado, diced
  • 3 tablespoons sunflower seeds, toasted
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Avocado, Beet, and Orange Salad

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Avocado, Beet, Pea and Cucumber Salad

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Chef Pierre Cooks, 2

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Char-Baked Tomato, Zucchini and Eggplant

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Perciatelli with Roasted Tomatoes and Eggplant

Ingredients
  • 1 medium eggplant, (1 pound), cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
  • 1 pound cherry tomatoes, stems removed
  • 6 cloves garlic, unpeeled
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tablespoons red-wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 pound perciatelli
  • 1 cup loosely packed fresh basil leaves
  • 1 ounce Parmesan cheese, for garnish (optional)
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Soba Salad with Grilled Eggplant and Tomato

Time:55 mins
Other Ideas:
Pasta salad, Soba
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Caramelized Leek Quiche

Other Ideas:
Eggs, French, Leeks, Quiche
Ingredients
  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 2 tablespoons extra-virgin olive oil
  • 3 leeks, whites and light green parts only, halved lenthwise, sliced crosswise 1/4-inch thick
  • 2 teaspoons fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • 1 1/2 cups freshly grated gruyere cheese
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 cup milk
  • 1/2 cup heavy cream
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Tomato Tart

Ingredients
  • 1 head garlic
  • 3 tablespoons olive oil
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee (Pie Dough)
  • 2 ounces Italian fontina cheese, grated (about 1/2 cup)
  • 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
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