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Dixie Winfrey’s Yellow Squash with Garlic Cream Sauce

Dixie Winfrey, a caterer, traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch.

Ginger-Garlic Green Beans with Cashews

For a Thanksgiving offering, I sought tips from my Facebook friends on how I might transform ordinary green beans into something extraordinary. I got dozens of great suggestions and decided to devise a composite of some of the best of those ideas.

Penne with Marinated Tomatoes, Basil, and Garlic Bread Crumbs

Really good, really fresh tomatoes at the peak of the season need little adornment, and this pasta dish from my all-time favorite cookbook, 'Field of Greens' by Annie Somerville honors that premise.

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