Flavor

Updated 12:00 a.m., Thu July 20, 2017

Summer's bounty

When tomatoes ripen past their prime, try drying them in the oven

Yes, I have to admit it: I played a part in the great sun-dried tomato craze of the 1980s. Guests at my original Spago location above Hollywood’s Sunset Strip could enjoy sun-dried tomatoes on pizzas, in pastas and salads, and as part of the sauces or garnishes for grilled or sauteed foods. From their gemlike, deep-red color to their chewy texture to their almost candy-sweet flavor, they were irresistible. But while sun-dried tomatoes c... READ MORE

Easy does it: There’s no sufferin’ over this simple succotash recipe WOLFGANG PUCK/TRIBUNE CONTENT AGENCY

Cooking with the seasons has become a big catchphrase these days, and it’s easy to understand why. When you plan meals around what’s freshest in the farmers market, you almost always ensure that the food you put on your table will have the best flavor and texture, while also offering the most nutritional benefits — and all at the greatest savings.

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