Chef Doug Adams of Bullard and Abigail Hall in Portland, Oregon takes a Southern approach to summer tomatoes in this easy recipe.
Rice flour makes a light, crispy crust on this classic late-summer snack.
With fried green tomatoes, foie gras, and steak, this sandwich is decadence and perfection on a baguette.
A kale Caesar or a quinoa and lentil bowl will do for your midday meal routine, sure. But what if you could make a lunch so special, it will make you want to use a silk napkin and a 24-karat gold plate?
Chef Curtis Stone's magic formula: steak, foie gras, and fried green tomatoes. Nighty-night.