Linguine with Butternut Squash Sauce

What's infinitely-more interesting than tomato-based pasta sauce? Garlicky, herby, winter squash sauce! Toss it with sturdy strands of linguine, and trust me -- you'll have to fend off marriage proposals. Read more »

French Garlic Soup

I'm obsessed with this French peasant soup. It contains a lot of garlic, but it doesn't taste "garlicky." It's deliciously mild, herbal, and clove-y. Need a comforting brew for a cold autumn evening? Garlic soup is the answer. Read more »

Baked Salmon with Honey-Mustard and Almonds

Take a simple salmon fillet, cloak it with honey mustard, crown it with sliced almonds, and what will you have? Pure deliciousness, baby. Read more »

Kevin’s Red Bell Pepper Soup

I created this soup for my not-yet-published cookbook. It's a healthful puree of ripe, Vitamin C-rich bell peppers, plus zingy garlic, fragrant thyme, and creamy russet potatoes. And Lawd A-Mighty -- it's delicious! Read more »

Soupe au Pistou

Yesterday, because my basil plants were in dire need of a haircut, I decided to make Soupe au Pistou. It's a French vegetable soup that features fresh, garlicky pesto. It's easy to make. It's beautiful to behold. And it's powerfully delicious! Read more »

My Favorite Zucchini Recipes

Today, because it's July 26, and because zucchini is currently filling counter tops, fireplace mantels, and bedside tables throughout the nation, I wanted to share some of my favorite zucchini recipes! All are guaranteed to please: Read more »

Angelic Zucchini Fritters

WHAT'S THE DIFFERENCE between a good Zucchini Fritter and great one? Well, first the crust. It should be delightfully crunchy. Then the interior should be firm but smooth, and loaded with good zucchini flavor, plus other tastes such as fresh lemon and chive. And finally, when you bite into the fritter, you should hear a choir of angels sing. Such exquisiteness is not difficult to produce: Read more »