Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
Carole Peck’s Apple and Endive Salad with Pumpkin Seed Vinaigrette
This gorgeous salad is one of the reasons Carole Peck’s Good News Restaurant & Bar just celebrated its 25th year as one of the best places to eat in Connecticut.
Linda Giuca’s Summer Pastina with Cheese and Corn
How do you summer-ify a comforting mac-and-cheese? Add fresh corn, of course!
Tucci’s Tart Crust
I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.
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.