In a large bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar, soy sauce and sambal oelek. In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced onion and ...

The first time I heard of shishito peppers, I was in New York standing on Sullivan Street waiting for a table at a sushi restaurant. Friends visiting from the West Coast who waited in line with me ...

Every year during the fall harvest, home gardeners find themselves looking longingly at all the green fruit still on the tomato vines. There just isn't enough time left for the tomatoes to ripen ...

Store-bought salsa just can’t compete with the fresh, bold flavors of homemade! Whether you love a smoky chipotle kick, a tangy verde twist, or a sweet and spicy blend, making your own salsa is easier ...

Note: This lovely mix goes well with fish, chicken, or pork -- or simply served solo. The sweetness of the peaches balances beautifully with the green tomatoes' tartness. Stir together the tomatoes, ...

Seven Ways Seven Days Gets You Through the Week: Trustworthy local reporting. Piping‑hot food news. Thoughtful obituaries. Must‑do events. Stuck in Vermont videos. Eye‑opening personals. All the fun ...

This recipe makes more salsa than you'll need for the swordfish, which is a good thing, because the salsa complements just about any dish you can think of (grilled chicken, a sauteed pork chop, ...

It’s almost time to put our grills and camping gear away for the year, and that’s why, in these fleeting warm days, it’s important to relish opportunities to cook outdoors. I always associate trout ...