On my recent trip to Croatia, I went to Mali Ston, a tiny little village at the end of the isthmus that connects the Pelječac Peninsula with the mainland of the Dalmatian coast. My good friend Amy told me I must go there because "it's an oyster town!" and these were some of the best she'd ever had, so of course I went straight for Mali Ston.

She was right; it was oyster central. Oysters have been farmed here since Roman times. You can smell the salty oyster beds exhaling as you walk along the ancient Roman walls. I'll tell you about those farms and all the different ways I ate these little sea jewels soon, but today I want to tell you about a cake I encountered in a harbor-side restaurant. 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

Zucchini boats are a tasty, easy and healthy centerpiece at any summer meal. I've got the green squash on the brain as they're just peeking out in my garden. I'm enjoying the emerald beauties in a variety of ways, this preparation being my favorite...at least for now. More

This summer I've had more invites to get-togethers, picnics, parties than any other. But time has been short, so instead of busting out some labor-intensive side dish, I've turned to a single ingredient with a rather unique bit of styling. More

When your garden is overflowing and your kitchen is packed with produce, there is ratatouille. This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop, making enough food to feed a crowd, pack for lunch, and still freeze for later. More

Last week we received a bunch of cute little eight-ball zucchini from our CSA. We thought of stuffing the round squashes with grains or vegetables, but then we remembered how much we love eggs baked inside pattypan squash and the following dish was born. More

I grew up in LA with a slight touch of Mexican blood in my family, and a neighbor from Guadalajara named Lupe who taught me about Mexican cooking. It was her guacamole method that my mom picked up and passed to me through culinary osmosis. As with most dishes that are passed through generations, this one, I believed for years, was the best. Throughout the years, friends and family have supported me in my belief. Then, a few years ago a neighbor brought her "best" guacamole to a gathering and like two girls wearing the same prom dress, it got really awkward. Hers might have been better.

That's when I started thinking a little more openly about guacamole.
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Do you enjoy eating spicy food in hot weather? I love the refreshing combination of cool cucumbers and hot chile peppers, as in the case of Korean oi muchim. This quick and easy salad makes a great potluck dish, or a fiery alternative to kosher dill or bread and butter pickles alongside sandwiches. And, of course, it's excellent alongside Korean BBQ (meat or tofu). More

I've never met a chickpea I didn't like. Chickpeas have a satisfying texture and nutty flavor that shine when dressed with a simple vinaigrette, so I've especially been enjoying them lately in salads. And this chickpea salad is a special one, full of tender beans, chewy barley, and crunchy zucchini, all held together with a bright, refreshing vinaigrette. More

Thinking of heading off into the wilderness this weekend? Whether you're planning an all-day hike to see waterfalls or a stroll to the park for some fresh air, here are some of our favorite recipes for keeping happy and energized. More