This bell pepper cup version of a Philly cheesesteak sandwich skips the bread and lets you focus on the steak, onions, and provolone cheese.
Vegetables
Autumn Brussels Sprouts Quiche with Sweet Potato Crust
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
What’s Mark Cookin’? Spaghetti with Corn Carbonara
Mark Raymond found a new way to incorporate fresh corn into a classic bacon-specked go-to pasta dish: carbonara.
Grilled New Potato Salad
This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season, then you’ll make it after new potato season, too; I promise.
Couscous Salad
A recipe from our friend Francoise, which Peter Buckley adapted for the book, Eat It Raw.
Alex Province’s Southwestern-Inspired Paella
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
