The Dish

Artichokes amaze. They look almost prehistoric with their tough green skins, prickly heads and spiky stalks, and yet their flavor is so mild and earthy. More than once, I’ve imagined standing in a flowering field of them, nose level to purple blossoms that stretch as far as the eye can see. But that’s pure fantasy,

I love strawberries. I eat them out of hand, make pies and jams with them, macerate them, even grill and pepper them. So, imagine my delight at finding myself knee-deep in Pete Ambrose’s organic strawberry patch on Wadmalaw Island, South Carolina, where he’s been harvesting the luscious berries since January. Together we worked our way

Gathering a bundle of fresh green beans the other day, the bright scent wafted up and I thought, “Green. That scent is the color green.” And there’s a reason for that. Studies in neuroscience have shown that cross modal associations in our brains link visuals with the sense of smell and affect our perception of

Me oh, my oh! If you’re not singing and swaying to Hank Williams “Jambalaya (On the Bayou)” while cooking this jambalaya recipe, well, why not? Hearty, homey, and jumping with flavor, jambalaya is as celebratory as the song Williams wrote in 1952. He came up with the bouncy composition while listening to Cajuns talk about

If there’s one back-to-school element that helps soften kids’ daily-learning routine, it’s coming home to share a tasty after-school snack with buddies. Made with almond and gluten free flours, sour cherry jam and crunchy chopped almonds, these tender treats are a great alternative to the PBJ bars in your recipe collection. The flavor of the

For a light summer lunch that’s elegant and satisfying, this salad is just what you’re looking for. A silky combination of lobster, avocado, butter lettuce, and basil, with piquant hearts of palm and sweet red pepper for balance, this salad is a bright update of a recipe from the late great James Beard. The creamy