Vegetarian Garden Lunch
© John Kernick
Cilantro adds fresh, herbal flavor to this gin cocktail. For even more of a cilantro kick, lightly muddle the leaves in the shaker before adding the ice and gin.
© Stephanie Foley
Crunchy Vegetable Salad with Ricotta Crostini
Michael White's fennel-and-asparagus salad uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.
© Kana Okada
Fresh Shell Bean and Tomato Stew
This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less beautiful tomatoes often sold for less at farmers' markets.
© Stephanie Foley
Ed Jiloca was working as a line cook when his boss, Cathal Armstrong, promoted him to pastry chef at Restaurant Eve in Old Town Alexandria, Virginia. Jiloca taught himself by scouring cookbooks and websites. As these luscious cream puffs prove, he's become a master.
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