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Got cabbage? Great. Make this recipe. It’s very simple; it won’t take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over — its garlicky juices soaking into the roasted warmth of the cabbage, smoky burnt edges adding a little crunch.

This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That’s how I feel about it, anyway.

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This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.

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I learned this treatment for pasta from an old neighbor of mine who took his cooking very seriously and made even the simplest meal seem like a dinner party. Music gets changed, cocktails are poured, stories told; there’s a lot of gesticulating.

But really, all there is to this dish is boiling the pasta, tossing the sauce ingredients into a metal bowl, then tossing in the drained pasta. It’s a stress-free party dish, or even just your dinner tonight.

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It’s no pretty jar of jam or row of canned tomatoes, I know, but I suspect that making your own fruit-flavored vodkas might just be the most fun way to preserve the season! This is also perfect for when you’re not in the mood for a big preserving project, but want a quick way to make sure that handful of juicy berries, plump purple figs, or last peaches doesn’t go to waste. Because a bottle of jewel-colored, summer fruit-infused vodka will never go to waste. Trust me on this.

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Tasting strawberries straight from the vine can be a life-changing experience. Simply smelling a freshly picked pint will have your mouth watering. After a day “picking our own,” our kitchen was filled with the sweetest strawberry aroma. That intoxicating scent is a sure sign the berries are at their best, which poses the challenge of enjoying them all before they turn to mush.

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When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much you’ll be eating it for months.

Today I’m showing you how to make a small batch of sauerkraut in a mason jar — it’s just enough kraut to get you hooked!

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The perfect baked potato is crispy on the outside and pillowy in the middle. Cracked open and still steaming, it’s ready to receive anything from a sprinkle of cheese to last night’s stew. Here’s how to make one.

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