Falling leaves are temporarily recarpeting my front yard, turning it from green to variegated reds and golds. I’m bargaining with the squirrels and birds for my share of apples from our small tree.

The first time I heard of shishito peppers, I was in New York standing on Sullivan Street waiting for a table at a sushi restaurant. Friends visiting from the West Coast who waited in line with me ...

Note: This lovely mix goes well with fish, chicken, or pork -- or simply served solo. The sweetness of the peaches balances beautifully with the green tomatoes' tartness. Stir together the tomatoes, ...

This recipe makes more salsa than you'll need for the swordfish, which is a good thing, because the salsa complements just about any dish you can think of (grilled chicken, a sauteed pork chop, ...

In a large bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar, soy sauce and sambal oelek. In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced onion and ...

Every year during the fall harvest, home gardeners find themselves looking longingly at all the green fruit still on the tomato vines. There just isn't enough time left for the tomatoes to ripen ...

Editor’s note: We pulled this out of our archives from 2013 for two reasons: It’s one of our most popular requests and a lot of you have green tomatoes to use before a heavy frost sets in. I still ...

Store-bought salsa just can’t compete with the fresh, bold flavors of homemade! Whether you love a smoky chipotle kick, a ...

Arrange the sliced tomatoes on a paper towel-lined tray and season both sides with salt and pepper. The tomatoes should be firm and not overly watery, but this will help dry them well. Place the flour ...

The produce taking up the most space on my counter right now is green tomatoes. Gregg went to pull out the vines in anticipation of an inevitable freeze and found a crazy amount of unripe fruit under ...