Braised Beans with Tomatoes, Garlic and Mint

I just saw this recipe on SeriousEats.com this week and I love what the author said:

“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”

Corn Pudding

Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, peppers, flour and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.  Place butter in an 8-inch square Read More…

Japanese Potato Salad

Potatoes. Baked whole or in wedges or in fries, mashed, fried. Turned into salad, soup, latkes or hash. I once interviewed a farmer who said if you didn’t know what to do with potatoes you should get out of the kitchen.

Store your potatoes in a dark, cool location. Not the refrigerator. I like to rinse mine and let them dry thoroughly before storing.

Everybody has a dozen potato salad recipes. Here’s one more.

This is “Japanese” potato salad because it uses Japanese mayonnaise. Feel free to substitute your favorite all-American brand. No Japanese hot mustard? A little horseradish will make for another all-American substitute.

Zucchini Frittata

This recipe from King Arthur Flour is pretty quick. You really do need to salt and sauté the squash to keep from having a watery final product. If you follow these steps, you’ll end up with beautiful wedges. It’s also just as good at room temperature or cold.

My zucchini is grated, salted and sitting in a colander as I write.

If you like, use your leek as part of the chopped onion.