I've never been to Maine for a lobster roll, but the ones I've had in other places have been so good that I knew I needed to make one myself. This version is from my cookbook "Home" and is made with perfectly cooked lobster meat that is plump, juicy, and tender but also firm, and slightly ...

When tomatoes are at their peak — and it's too hot to turn on the oven — this simple, no-cook sauce from my cookbook "Pasta Every Day" is what I come back to time and again. It's often called pomodoro crudo and served with very thin spaghetti, though you'll find many variations, including ...

I make these Black Sesame-Brown Butter Rice Krispies Treats, excerpted from my book "108 Asian Cookies," with my mother in mind. Growing up, I ate my fair share of Rice Krispies Treats because they were one of the few Western sweets my mom made over and over again. Maybe it was because they ...

We love the lively heat and distinctive smokiness from cooking over a bed of glowing red and white-hot coals any time of the year, which is why we have a whole chapter on grilling in our cookbook "Canal House: Cook Something." We are partial to charcoal grilling in a kettle grill, but if we ...

If the South had a mascot, it would be okra. You love, hate or have an unfounded fear of okra — and the same is true of the South. There's no vegetable more polarizing than this poor little pod. And it's only one part of okra that tends to bother people: the slimy seeds. Now I seek okra ...

For the Stars and Stripes Pie in my cookbook, "50 Pies, 50 States," I wanted something that would be a showstopper at any Fourth of July barbecue. I got fancy, using foil as a divider when filling the pie to mimic the color blocking of the flag. I used two fillings — strawberry and blueberry ...