Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini.
This creamy appetizer, one of Pamela Saltzman’s go-tos, is ready to serve in about 20 minutes. (She calls it “one of the best things you’ll ever eat.”) Make sure you use sheep’s or goat’s milk feta, which are more digestible than the cow’s milk version.
Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.
A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish. Here, we dry brine the bird with salt overnight for a perfectly juicy result with golden skin, but if you’re short on time, you can skip that step.