This bright-tasting relish is one of our favorite uses for summer corn.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
This refreshing salad works perfectly as a side dish or an appetizer.
This chilled summertime soup is smooth and sumptuous.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
LuAnn Tucker, Rick Bayless' sister, prefers this mayonnaise-enhanced slaw, another Hickory House specialty, to the tangy "sour" version.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
This thick, satisfying condiment has long been a favorite of salad lovers the world over.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
This is a classic from the Woman's Industrial Exchange in Baltimore.
This cool and crunchy summer condiment is a great way to use corn at its peak.
This sweet corn soup is perfect for summer.
Although Russians do can marinated eggplant, experts here don’t recommend it: Eggplant is low in acid, with a high moisture content, and breaks down quickly. We created this fresh alternative.
Sweet, white vinegar–based slaw like this is barbecue’s standard side dish and is especially good piled on pork sandwiches.
This salad showcases the colors and flavors of summer—bright, crisp, and wonderfully light.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.