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Byline: G. Daniela Galarza Every September, when fall starts to come into focus, I get jumpy. Stone fruit season is about to end! The good melons are almost gone! Have [...]

Time: 25 minutes Yield: 3 to 4 servings 1û tablespoons finely grated or minced fresh ginger 3 garlic cloves, grated or minced 1í teaspoon ground cumin, plus more for serving [...]

Time: 30 minutes Yield: 4 servings í cup pine nuts àö cup grated Parmesan, plus more for garnish 4 cups fresh basil leaves, plus more torn leaves for garnish 1 [...]

Under a drizzle of minted, parsleyed dressing punched up with capers and salted with feta, skirt steak with salsa verde is one of summer's great feeds. Monday An act of [...]

Time: 30 minutes Yield: 3 to 4 servings Fine sea salt 12 ounces dry orecchiette or farfalle 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), [...]

Byline: Joe Yonan When I ask cookbook author Hannah Che what she thinks many cooks misunderstand about tofu, she doesn't hesitate. 'That it's not necessarily supposed to be meaty,' she [...]

Byline: Julia Bainbridge Walk into a fine-dining restaurant, flip to the chef's tasting menu and you often will find wine pairings available. If alcohol-free beverage options are on offer - [...]

Whether or not you have kids, you'll love this pesto pasta, an easy make-ahead meal that's designed to taste great all day. I love cooking. That's why I hated packing [...]

Time: 15 minutes Yield: 4 servings 1 tablespoon Thai thin soy sauce or light soy sauce 1 tablespoon oyster sauce 1 teaspoon fish sauce ¼ cup chicken stock 1 packed [...]

Byline: G. Daniela Galarza The last time I wrote about pesto, I got more than a few emails from readers who wanted to set the record straight. 'Real pesto is [...]

Zucchini and basil lend big flavor to this savory, summery weeknight dinner. There's an unwritten rule that dictates if you're cooking a celebratory dinner, for the Fourth of July or [...]

A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference [...]

A slight spin on Melissa Clark's chicken Milanese has become a mainstay in the author's kitchen. ''I've gone full L.A.,'' Roxane Gay recently told T, by which she meant she's [...]

With its jumble of tomatoes, avocado, mozzarella and cucumber, this has all you've ever wanted in a pasta salad. Make the dish a few hours ahead so the flavors have [...]

Byline: Ellie Krieger This recipe promotes saucy creamed spinach from the popular side dish at occasional steakhouse dinners to the center of the plate, turning it into a healthful and [...]

Amaranth is a beautiful green with small red and green leaves that grow, bush-like, off medium-thick stems. I get it from Asian vendors at the farmers' market, where I can [...]

Byline: Lynn Hunt Ah, the sweet smell of basil! If aroma were its only attribute, basil would be worth growing. But gardeners and gourmets know this king of the American [...]

A small amount of seared and roasted chicken breast transforms this tomato-centric Greek salad into something substantial enough to eat as a main dish for lunch or a light supper. [...]

This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto. 7 cups well seasoned vegetable stock, garlic stock or [...]

As the days begin to get hot and we lean toward lighter fare, may I suggest ... soup? Not a thick, rib-sticking lentil soup from last season, but a summer [...]

Byline: LUCY WAVERMAN lwaverman@globeandmail.com A sweet tangle of onions complement these shrimps with spicy overtones. To guard against overcooking, use large shrimp (15 to 20 to a pound or 450 [...]

Byline: DEIRDRE KELLY IN THE MIX 'A glass of pinot grigio, please.' Having faced the same order over and over again for months, award-winning Halifax mixologist Jenner Cormier decided to [...]

Byline: Ellie Krieger As a passionate food lover, registered dietitian and busy mom, I demand a lot from my food. First it must be absolutely, crave-ably delicious. It also needs [...]

CORRECTION APPENDED WHENEVER I wanted to whip up a meatless meal for company, I'd fall back on the time-honored strategy of pouring in the cheese, eggs, butter and cream to [...]

I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking [...]

JONATHAN WAXMAN wasn't trying to channel Frank Sinatra with the title of his new cookbook, ''Italian, My Way'' (Simon & Schuster, $32). ''That was my editor's idea,'' Mr. Waxman said, [...]

Byline: DEIRDRE KELLY In the mix Named in 2010 as one of the top 100 new food and drink experiences in the world by Food & Wine magazine, Toronto's BarChef [...]

I learned to make this soup years ago when I lived in France. If there are no fresh tomatoes at hand, use canned. The soup is delicious and silky if [...]

This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto with terrific results. They contributed not only great [...]

Time: 45 minutes 2 medium zucchini, cut into 1/2-inch cubes (about 3 cups) 1 1/2 tablespoons extra virgin olive oil 3/4 teaspoon kosher salt Pepper, to taste 2 tablespoons slivered [...]