Recipe for Today

Recipe for Today: Ottolenghi's Stuffed Zucchini with Pine Nut Salsa

By Leslie Brenner

This beautiful zucchini dish, adapted from a recipe in Ottolenghi Simple by Yotam Ottolenghi, was the most-viewed recipe at Cooks Without Borders last summer, by far.

The summer squash-boats are filled with a rich, savory stuffing that combines bread crumbs, Parmesan cheese, egg, garlic and squished cherry tomatoes with zucchini flesh. Next they’re roasted, then topped with an unusual salsa starring a lot of fresh, finely chopped oregano plus lemon and pine nuts.

Make it once, and you’ll probably be hooked.

RECIPE: Ottolenghi’s Stuffed Zucchini with Pine Nut Salsa

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Recipe for Today: Som Tam (Thai Green Papaya Salad)

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By Leslie Brenner

When I’m craving something tangy and fresh, there’s nothing that satisfies like som tam — Thai green papaya salad.

This version, adapted from Leela Punyaratabandu’s wonderful Simple Thai Food, not only satisfies that craving spectacularly; it’s also a great introduction to Thai cooking. It may even make you feel like a star. Keep your eyes open for green papayas — this is a dish will tang up your entire summer.

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Recipe for Today: A super-light spring vegetable soup for purists — vegan or not!

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Vegan Beauty Soup.jpg

By Leslie Brenner

Memorial Day has come and gone, which means true summer is just around the corner.

Meanwhile, the delightful produce of spring — asparagus and peas, leeks and tender young carrots, and spring-happy herbs like dill — still taste so right. Before we know it they’ll be yesterday’s news, and we’ll have moved onto corn and tomatoes, zucchini, eggplant and okra.

So, quick — make this soup, which eats like a poem about springtime. You can make it vegan, as it was conceived, or swap store-bought chicken broth for the leek broth, if you want more instant gratification.

Either way, if the longest intensive cooking spree in American history has left you a few pounds over, it’s a beautiful way to eat light and pure.