Hirsheimer Hamilton

This bright vinaigrette is good for a lot more than just grilled eggplant.

Grill the tomatoes just before you place the eggplants in the coals.

To keep these Turkey-Spinach Sliders juicy, don't pack the meat too tightly.

You can use this easy dough for just about any dessert that requires a buttery crust.

Serving "green stuff" to kids can be a challenge. But this recipe filled with bite-size vegetables like snap peas holds plenty of appeal.

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

These little blueberry pies are simple to make, and thanks to their rectangular shape, you won’t end up with wasted scraps of dough. 

The combination of creamy ricotta, sweet fruit, rich olive oil, and a little salt is addictive. We'll be serving this for breakfast, brunch, and dessert all summer.

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This also makes a great dinner for one; just cut the ingredients in half.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Add the prosciutto at the last minute to preserve the pretty pink color.