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• Provençal-style Stuffed Zucchini
  Dish Type: Sides

  Any gorgeous variety of zucchini from the market can work in this recipe. And who doesn’t love stuffed zucchini? We bake these until the zucchini is nicely cooked through. If you need the crumbs to brown a little more, fire up the broiler for a minute at the end.
• Pumpkin Custard Pie
  Dish Type: Dessert

  Of course you can make a delectable pumpkin pie with fresh pumpkin. Where do you think the canned-pumpkin-puree people got the idea? Let’s show ’em something. Use a ripe “sugar” or “pie” pumpkin to make the fresh puree, not the big, flavorless jack-o’-lantern type. Or visit your farmer’s market and experiment with other varieties of pumpkins or other winter squash that they have to offer.
• Pumpkin Puree
  Dish Type: Misc
• Red Grapefruit Sorbet

  You’re basically eating a fresh, frozen grapefruit when you’re eating this sorbet. However, it’s extra-special because it has a bit of kick to it. The black pepper complements the sweetness, but it doesn’t hit you right away. Instead, it lingers lightly at the back of the tongue.
• Rhubarb Strawberry Crisp
  Dish Type: Dessert

  Rhubarb and strawberries are a classic duo that appears in farmer’s markets and grocery stores at the same time each year, letting us know that spring has officially arrived.
• Roasted Butternut Squash Soup
  Dish Type: Soups

  As butternut squash ripens, the inside turns deep orange and its flavor becomes sweeter and richer. Roasting large chunks, instead of whole halves, gives more tasty caramelized edges from a cranked-up oven.
• Roasted Garlic
• Smothered Shrimp and Andouille over Stone-ground Grits

  When the shrimper gets your shrimp for ya, use it all. There’s nothing like it.
  
  
• Spiced Zucchini Bread
  Dish Type: Baked Goods

  Though we call this a bread, it’s really more of a spice cake that uses grated fresh zucchini as a surprise ingredient. Serve it warm for breakfast, with cream cheese or butter and honey.
• Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese

  This is no ordinary pie. The vegetables roast beautifully on top of golden puff pastry, and in between there is a scrumptious goat cheese spread (which is also delicious served with your favorite toast, so make extra!).
• Triple-chocolate Pecan Fudge
  Dish Type: Dessert

  The secret to getting fudge right is practice and patience. We have given a time range that we recommend you use as an approximation.
• Turnip and Radish Slaw with Jumbo Lump Crabmeat and Chive Oil
  Dish Type: Salads

  Thinly sliced turnips and radishes are lightly tossed with a champagne vinaigrette, then topped with creamy, succulent crabmeat and drizzled with Chive Oil. Elegant, and simply marvelous.
• Watermelon Limeade
  Dish Type: Beverage/alcoholic

  This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best.
• Wild Mushroom Ragout over Creamy Polenta
  Dish Type: Entree

  Wild mushrooms, with their earthy flavor and meaty texture, come into season in both spring and fall. When I have them, I try to make them the star of the show. Paired with creamy polenta, stone-ground grits, or even pasta, this ragout really shines.