SPICY MISO ROASTED TOMATOES & EGGPLANT PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES SERVES: 4-6 AS A SIDE 1 medium (1 pound) eggplant, cut into 1 1/2 inch wedges 4 medium (1 1/2 pounds) tomatoes, cut into 6 wedges each 1 medium yellow onion, cut into 1/4-inch slices 3 Tablespoons olive oil 2 Ta

Ingredients 1/2 red onion, very thinly sliced (about 2 ounces) 1 garlic clove, minced 1/4 cup red wine vinegar 1/3 cup extra-virgin olive oil Kosher salt Freshly ground pepper 1 red bell pepper, cut into 1-inch pieces One-third of an English cucumber, thinly sliced (1/4 pound) 1/4 cup torn basil le

INGREDIENTS 1 unbaked pie crust (about 10 ounces), thawed if frozen 6 ounces feta cheese (1 1/2 cups), crumbled 1 medium shallot, diced 4 sprigs of fresh thyme, plus 1 tablespoon fresh thyme leaves, divided 1 tablespoon chopped fresh basil leaves 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground

Yield: Yields about 8 cups. Servings: 8 Ingredients 2 Tbs. extra-virgin olive oil 1 Tbs. unsalted butter 1 large white onion, finely chopped 1 large clove garlic, smashed and peeled 2 Tbs. all-purpose flour 3 cups lower-salt chicken broth 28-oz. can whole peeled plum tomatoes, puréed (include the ju

Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken. Ingredients (4 SERVINGS) ½ cup extra-virgin olive oil 1 large shallot, thinly sliced into rings 3 garlic cloves, thinly sliced ¾ tsp. crushed red pepper flakes 3 oil-packed anchovy fillet

This more complex recipe for stuffed peppers is a great meal idea for late summer and early fall. The recipe can be easily modified, however, to simplify the effort in the kitchen. Simply cut out all the optional ingredients in the list, and keep the seasoning as plain as you'd like. INGREDIENTS 3 T

Ingredients 2 1/2 pounds (1.1kg) mixed ripe tomatoes, cut into bite-size pieces 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for seasoning (use half as much if using table salt) 3/4 pound (340g) ciabatta or rustic sourdough bread, cut into 1 1/2–inch cubes (about 6 cups bread cubes) 10 ta

YIELD 4 servings INGREDIENTS 2 cups all-purpose flour, plus more for dusting 2 1/4 tsp. kosher salt, divided 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces 1 Tbsp. apple cider vinegar 1 1/2 lb. heirloom tomatoes, sliced 1/4" thick 2 garlic cloves, thinly sliced 4 oz. firm chees

This is a simple but delicious dish that is similar in flavor to Ratatouille, but with much less hassle. All the veggies and herbs are roasted together until their flavors blend together into a deep harmony of goodness. We toss this over pasta and grate fresh Parmesan cheese over the top. 2 Tomatoe