Years ago, I was asked to give a community workshop on using vegetables from the garden, and at the time, there were plenty of beans on hand. Among other recipes,…

Eggplants are one of my favorite things to grow, and when they are really producing, I like to make baba ganoush. It’s a recipe I begin earlier in the day…

This recipe strays a bit from the traditional succotash, which usually includes lima beans; here I use fresh beans from my garden. It’s inspired by the frozen version that I…

It’s hard to beat Iowa sweet corn in July and August–and probably the best way to eat it is on the cob, as fresh as you can possibly get it–purists…

This is a recipe inspired by a stuffed and rolled leg of lamb I learned how to make from my friend and mentor, Stephen Pedalino. That version featured a florentine…

This is a hearty recipe for a casserole that will feed a crowd, and uses ingredients that almost everyone likes. The key is smoking the chicken. I use a Traeger…

This post is a follow-up to On Mushrooms, where I write about fresh mushrooms, but in the time since, I’ve begun to use dried mushrooms more and more–and have also…

My good friend Andrew Hsieh first introduced me to this Asian vegetable, also known as a bitter gourd. Aptly named, bitter melons are intensely bitter, and an acquired taste. They…