My friend and fellow food writer Angela Knipple cherishes memories of childhood visits to her Great-Uncle Curtis and Great-Aunt Marian's big farm. Perhaps her passion for food, cooking, and sustainable agriculture took root during her summer days in their enormous garden. She loved weeding and harvesting vegetables, and turning her fingers a fabulous shade of purple while picking purple-hull peas. Meals were major delights of homegrown, homecooked goodness, including this beautiful summer squash pie—deliciously creamy, sweet, and a little bit tart. You could use yellow squash instead of zucchini, or do a combination of the two.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This Campari-spiked galette features the herbal aperitif, tart cherries, and floral citrus zest and is perfect for those who prefer bitter to sweet.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.