In Season

Fresh Right Now: Yellow Wax Beans

Some may tell you yellow wax beans taste just like green beans—heresy! Their unique grassy flavor is one of summer’s distinct delights. Plus, these translucent, supersmooth pods need no stringing. In our salad (next page), their flavor is mild but doesn’t disappear against peppery radishes, pungent blue cheese, salty bacon, or tangy buttermilk dressing. These beans are at their peak […]

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Sweet Summer Corn Ice Cream

It is undeniably corn season, and for that we should rejoice. We have a divine recipe for Corn Risotto, which I had the opportunity to taste in our Test Kitchen last year. Just thinking about it makes my mouth water — fresh-from the stalk corn, garlic, onion, red peppers, and a generous serving of butter. I could gush forever about it. […]

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Paiche: Chicken of the River

If you haven’t come to know and love paiche already, this summer is the perfect time. Paiche (pie-chay) is a sustainably farmed fish from the Amazon river that’s been showing up in more and more U.S. fish markets every day. There’s plenty to love about this 300-pound prehistoric river beast, beginning with the fact that it’s an ideal grilling fish. The […]

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What to Do With 54 Pounds of Blackberries?

We have a joke at our farm, specifically describing my husband’s excitement for anything outdoors, his work ethic, and his hunger to grow: “Why do, when you can overdo?” Staring at my inky-purple stained fingertips as I type, it’s evident this applies to our ever-expanding blackberry patch. I’m just about outdone. I’ve been picking more than any Peter and his peck […]

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Fresh Right Now: Key Lime Time

Summer is peak season for Key limes—a fruit no bigger than a walnut but mighty in intensity. In our panna cotta (on the next page), we use the aromatic juice with restraint to highlight the fruit’s floral notes along with its distinct tang. While tarter and more acidic than Persian limes, Key limes are actually a little sweeter. The juice […]

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How To Use a Whole Watermelon in One Week

All year, I dream of watermelon–my face disappearing into a giant slice of sun-ripened fruit, juice escaping down my hands, as I chomp on more. In Birmingham, it’s that time of year where you can get a Death Star-sized watermelon for $7. Okay, that’s a slight exaggeration, more like a Lego Death-Star-sized watermelon. As a single woman, it can be quite […]

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Strawberry Fields Forever: Roasted Strawberries

There really is nothing like going strawberry picking in the summer—friends, family, straw hats, gingham shirts, and fields upon fields of berries. After laborious hours of picking and fun, you are left with buckets of strawberries. You make jam, rhubarb pie, ice cream, smoothies and eat them plain (because that’s really the best way). But alas, the strawberries seem to […]

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Garden Wonder: White Strawberries

Glancing at this photo, one might think I picked these strawberries a little too soon. Fear not! These are perfectly ripened albino versions of a highly-anticipated alpine variety. Here in the Cooking Light garden, we’ve grown quite a few colorful contradictions: purple carrots, yellow zucchini, and red corn. And why not? Growing our own trial garden satisfies a taste for the unusual […]

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Fresh Right Now: Cucumbers

It’s Kirby cucumbers’ earthy flavor that sets them apart from other grocery varieties—they just taste like the garden. The hearty meat stands up to a brine, but eaten fresh, they are a revelation: crisp, never watery, pure cucumber taste. And that bumpy-looking skin? It’s totally tender. No need to peel; just slice and go. Mixed into a bold salsa (like […]

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Kicking off Vegetarian Week with a Late Spring Specialty from Chef Jeremy Bearman of Rouge Tomate in NYC

It’s no massive secret that we love our veggies around here. Nothing against meat or folks who love eating it (hey, we’re right there with you some nights), but with increasingly wide accessibility to peak season produce and countless innovative chefs coming forth with creative uses for it, there has never been a more delicious time to veg out. That […]

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