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If you’ve been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. Here is everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or freezer!), from picking the right tomatoes to packing the sauce into jars.

Fifteen pounds of fresh tomatoes. One afternoon. Eight pints of sauce. It’s go time.

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If you were to peek into my refrigerator any day of the week, any season of the year, you would surely find a jar of pickled red onions. This bright, jewel-toned condiment offers a zesty tang to countless dishes and adds a lovely splash of color as well. It takes about 10 minutes to assemble and lasts for weeks in the refrigerator. What more can you want from a pickle?

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At this point in my baking career and time as a home cook, I do feel as though the world might not need another scone. There are great cream scone recipes out there, and wonderful flaky butter scones; there are scones packed with whole grain oats and berries, and others cloaked in sweet, sugary glazes. So why another scone today?

I happen to be a big fan of coconut and started to think about what would happen if I used coconut milk instead of buttermilk or yogurt in a scone dough — and then folded in a heap of toasted coconut and some dark chocolate bits. Would that, in fact, be a scone worth writing about? I’m here to report back that, yes, they are in fact worth talking about.

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I always forget how good, healthy, and easy fish tacos are until I make them and vow to do it more often. They’re remarkably adaptable to any type of not-too-expensive fish you might find in your local market. You can use any kind of white fish fillet, like sole, snapper, catfish or tilapia. I prefer saltwater species, but sometimes the freshwater farmed fish are more economical.

The textural contrast between lightly crispy fish, supple corn tortillas, and soft avocado is a big part of this simple recipe’s success.

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Pork shoulder is one of my secret weapons in the kitchen. A pork shoulder, slow-cooked and pulled into succulent little shreds, can become a thousand different meals. I can mix in some barbecue sauce and make pulled pork sandwiches, scatter the pork over pizza, or toss it into a sauce for pasta. And that’s just to start!

Today I want my secret weapon to become your secret weapon. I’m showing you how to cook a pork shoulder — from choosing the meat to transforming it into a fork-tender meal that can last all week.

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It’s zucchini season, and we’re spotting green and yellow summer squash everywhere we go. Courgettes, as I call them, are a seasonal favorite with delicate flavor, and they are versatile veggies that work well in all sorts of dishes. To prepare these cheesy crisps, I thinly slice the zucchini into medallions, coat them in crunchy panko-Parmesan crumbs, and then bake them to crispy perfection. These are the ultimate crunchy summertime snack.

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I always forget how amazing panzanella is, and then around this time every summer, I remember. This classic Italian salad seems somehow too simple — and too improbable — to be as good as it is. We’re talking about a mix of day-old bread and juicy ripe tomatoes with whatever veggies might be in need of using, all tossed with a light vinaigrette.

But panzanella is more than just another tomato salad with some croutons – give everything about a half hour to mingle and mix, and this bread salad goes from “pretty good” to a bona fide can’t-stop-eating-it dinner win.

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Whether it’s the ongoing debate that a dislike of cilantro is determined by genetics or the recent stir caused by cilantro imported from Mexico, cilantro certainly seems to be a hot topic right now. While some crave its fresh, spicy flavor, others find it utterly unappealing. For me, I can’t get enough of it.

Not only can it be tricky to grow, but it also proves challenging to preserve. If you’re a lover of cilantro, like I am, you’ve probably had some exasperating moments trying to successfully capture and prolong its flavor. Here are some tips to both extend the shelf-life of your recently harvested (or purchased) cilantro, and enjoy its freshness in the months ahead.

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