With many foods in short supply, Soviet bakers had to be creative. And while the U.S.S.R. is gone now, the walnut-shaped oreshki cookie endures.
This luscious salad delivers serious crunch. The whole crackling affair is coated in velvety dilly sour cream dressing.
You don’t have to choose between savory and sweet with this recipe.
I fold in fresh corn kernels and bits of charred hatch chiles, resulting in the muffins having awesome texture and a kick of spice.
The caramelized leeks, corn and water are enough to make a delicious soup, but I decided to up the ante and added some soy milk.
The flavor of honey and corn are prominent, while the summer blueberries are sweet, tart and juicy.
I love consuming corn in its raw state, but when I’m craving something more filling, I love making things like pancakes and fritters with the kernels.
I fell in love with this spoonbread's pudding-like, spongy texture, and the flavor is out of this world.
The amount of corn you’ll need for this recipe will depend on how sweet and flavorful the corn is. Give a kernel a taste and adjust as you prefer.
You may find yourself with fully matured green beans that are a little too tough to eat, but before you let them go to seed, try using them in this dish.
This isn’t the French original, nor is it a Japanese dish, but the flavors and textures should be comfortingly familiar no matter where you're from.
This salad includes loads of creamy pan-fried eggplant topped with a fresh relish made of red bell peppers, sweet onions and tomato.
As a card-carrying omnivore, I can tell you that these meatless involtini couldn’t possibly be made better by adding meat or dairy.
Nikumiso literally means “meat miso.” I’ve made a standard meatless eggplant dengaku before, but this version takes it from a tasty side to a hearty main.
I like using Japanese eggplants for this dish because they are sweet when roasted and have almost no seeds.
I’m always looking for cucumber recipes around this time of the year, especially for those renegade cucumbers that grew a little too big for pickling.
For this salad I’ve made a simple ponzu dressing with yuzu juice and soy sauce, but you could do this with lemon juice, or a more standard vinaigrette as well.
Somewhere between a cake and a custard, a clafoutis has a magical array of flavors and textures that changes as you eat different parts of a slice.
This recipe is a very loose play on a panzanella salad. The bulgar acts as the bread would... sorta.
Panzanella is a quintessential summer dish that lets the freshness of tomatoes shine. Crusty bread soaks up the juices from vegetables, olive oil and garlic.