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Ruth Lively

  • Recipe

    Broiled Grapefruit with Honey, Vanilla & Cardamom

    Grapefruit halves are a breakfast classic, but adding just a few intense flavorings and then broiling elevates them to a whole new level of deliciousness.

  • Article

    Grapefruit

    Grapefruit, a sweet-tart delight that goes beyond breakfast, can be used in deliciously unexpected ways.

  • Article

    Broccoli Raab

    It may look a little like broccoli, but broccoli raab is worlds apart in terms of its intense, zesty flavor.

  • Recipe

    Sautéed Broccoli Raab with Chile, Garlic & Lemon

    The assertive flavors and bright-green color of this side make it a perfect pairing for salmon or chicken. It also goes well with starchy dishes like risotto and pasta. Some…

  • Recipe

    Figs with Lemon-Scented Mascarpone & Honey

     

  • Article

    Fresh Figs

    Perfectly ripe figs are amazing eaten out of hand, they're also great in simple preparations, some raw and others cooked

  • Recipe

    Balsamic-Glazed Grilled Sweet Onions

    Sweet, smoky, tangy, and herbal—a lot of flavors come together in this rustic dish.

  • Article

    Sweet on Onions

    Mild enough to eat raw, sweet onions are also delicious roasted, fried, or grilled

  • Recipe

    Fava Bean Purée

    This purée is terrific on crostini, but you can also use it as a dip for vegetables, pita chips, or bread. Like other starchy purées, this will stiffen a bit…

  • Article

    Fresh Favas

    Though they are a bit of work to prepare, fresh favas are a fleeting spring treat worth seeking out.