Summer

Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-...

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with...

Kaiserschmarrn is a popular Austrian dessert that can also be eaten for breakfast. It's a light pancake, cut up while...

Willi Galloway steeps lemon and rosemary for this tea. "Herbs are great for balcony gardens," she says.

In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV person...

Chef Floyd Cardoz, an avid fisherman, will focus on seafood dishes at his upcoming downtown-Manhattan restaurant, Nor...

Lee Woolver uses lima beans from the Beekman garden to make a green butter for fish. For a neat presentation, roll th...

Use this infused oil to prepare Marcia Kiesel's Duck Breasts and Orzo Salad with Herb-Infused Olive Oil.

Jeremy Sewall adds a little candied ginger to the tart's crust for a hint of spice; feel free to add more or omit it ...

An almost-instant crust, made with vanilla wafer cookies and smoked almonds, is the secret to this simple and unusual...

"Infusing olive oil is a great way to add more herbs to your life," says Jovial King. (Herbs are rich in antioxidants...

A specialty of the Duls gelateria in Milan, the Prosecco-based cocktail adapted here is lightly sweet and surprisingl...

Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy...

Marcia Kiesel uses Picholine olives and herbes de Provence to give this luscious cold roast a distinctly southern Fre...

Use this vodka infusion to prepare Marcia Kiesel's Cucumber Cocktail with Chamomile Tonic.

Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucu...

Jere and Emilee Gettle love the Green Zebra tomato, which is as sweet as red ones but with a citrusy tang. They toss ...

It's unlikely that Romeo and Juliet ever drank this citrusy cocktail in Verona, but on summer afternoons, everyone el...

For this dessert, chef Lee Woolver of The American Hotel in Sharon Springs, New York, recommends a tart apple, like t...