You won’t believe how crowded the pan is when you first load it up with all these veggies.
The trick to roasting Brussels sprouts is to first cut them in halves (if they’re on the small side) or quarters (if they’re a bit mature).
The buttery glaze that tops these delicious squash rings adds just the right amount of sweetness.
There’s a lovely balance in this dish between the sweet pears and not-so-sweet turnips.
Chef Ben DeForest’s classic tomato and corn soup delivers huge summer flavor from a handful of ingredients.
This beautiful dish from Chef Carlos Montoya tastes like the essence of late summer and is not difficult to make with a little advance planning.
Juli Vanderhoop’s tender muffins use sour cream and only a small portion of corn meal so that they stay moist, not dry.
At The Sweet Life Café, Chef Hal Ryerson serves these beans with pan-seared striped bass.
Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

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