Berry Sorbetto

By Cathy Whims, from the Slow Food Chefs collection

Cathy Whims’ basic recipe is adaptable for most any type of berry.

Grilled Japanese Eggplant with Honey Soy Glaze

From the book Tom Douglas’ Seattle Kitchen by Tom Douglas

From Tom Douglas, a delicious way to eat summer eggplant.

Matzo Roca

From the Zena Chew collection

This sweet variation on matzo makes for an easy Seder dessert that both kids and adults will love.

Miso-Sautéed Udon with Shiitake Mushrooms

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Olive-Oil Cake with Honey-Roasted Rhubarb

By Jim Dixon, from the Jim Dixon collection

Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.