Chips and salsa are my go-to appetizer in the summer. While I make a pretty mean picco de gallo with summer tomatoes, onions and cilantro, summer is the time to experiment with different seasonal salsas. And why not take advantage of all of the juicy ripe fruit in season right now? More

One of the challenges in throwing a dinner party is the pacing of the food, and one of the easiest places to go wrong is with the appetizers. We want to offer enough food to take the edge off and absorb some of the alcohol from the pre-dinner cocktails but not so much that our guests are full by the time they sit down to the main meal. Read on for a few suggestions on how to keep pre-dinner nibbles delicious, interesting and at the right level. More

After years of world travel and dining out in everything from hole-in-the-wall joints in Laos to the finest finery of Paris's restaurants, the real food luxury for me when I travel now is to cook in, using the most simple ingredients, listening to local radio, and serving on the most grandmotherly plates.

Recently while on the road, I made a version of a salad that I love at the height of summer: shaved zucchini with Parmesan and olive oil. When it's too hot to cook and all you have is a vegetable and a hunk of cheese, this is your new go-to dish. More

My new crush may very well be shishito peppers with sea salt. I tried them for the first time at a restaurant a few months ago and now I've been seeing them everywhere! They're popping up at restaurants, the farmer's market, and all over that make-me-jealous-of-what-you're-eating app called Instagram. Well, it's finally time to put these peppers where they belong — muddled in an ice-cold margarita with a few extra for munching alongside. More

When most people think appetizers, toasts, and crostini, they often turn to bruschetta, that classic Italian combination that usually includes juicy tomatoes, cheese, and herbs. But there's a whole world of toasts out there that rely on seasonal ingredients and innovative flavor combinations, spanning the map from skirt steak to strawberries and everything inbetween. More

If there's anything better than homemade pie, it's a petite and crusty hand pie that you can claim as your own and nibble at leisure. And if there's anything better than a hand pie, it's one that's filled with jammy summer peaches and just a touch of spicy ginger. Don't you think? More

For much of the country, summer has arrived with a pretty toasty kick. The kind of kick that makes you want to turn off the oven indefinitely and live on greens, cold noodles salads, and gazpacho. Thankfully, a few weeks ago, The New York Times ran a story on cold soups that will come in handy next time you're seeking a little lunchtime inspiration on a hot summer day. More

Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.

One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion. More

I believe in the power of a good pickle. Toss baby greens with a bit of crumbled cheese and a slices of pickled beet and call it dinner. Drizzle olive oil over pickled cauliflower and it becomes a quick appetizer for guests. Nuzzle a couple of dilly beans alongside your hot dog instead of relish for a crunchy pucker. Truly, there isn't much that a pickle can't do to jazz up or round out a meal. More