One of the best things about summertime in Oregon is the arrival of watermelons from Hermiston, and other locally grown types of melons. They're naturally sweet and reliably tasty. And they can be ...

Gazpacho is one of my all-time favorite summer treats. Tomatoes are plentiful and at their finest this time of year and this no-cook delight is the perfect way to put them to use. The soup typically ...

As rich in history as it is in flavor, Angelo Brocato’s Original Italian Ice Cream and Confectionery is a time-honored New Orleans tradition. It is most famous for the family’s seasonal fresh fruit ...

There's no better time than right now to take advantage of the season's most celebrated ingredients by making a delicious cocktail. Fresh watermelon juice is a perfect addition to a number of ...

Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper. Arrange cantaloupe cubes in single layer on prepared baking sheet. Roast 25 minutes, flipping halfway, until edges are ...

Toss scallops with grapeseed oil and salt and pepper to taste. Set aside. In a large lidded jar, shake lime juice and zest, fish sauce, jalapeños, brown sugar, garlic, and salt and pepper to taste.

This year may be remembered as the Year of the Green Tomato. Though more heirloom-tomato varieties are showing up in markets, many backyard garden vines are still loaded with them, just waiting for a ...

This soup is a popular starter. Be sure to use a ripe cantaloupe for maximum sweetness and the best texture. Recipe by William Porter. Serves 4. Ingredients 1 large ripe cantaloupe 3 lemons, juiced 1 ...

Bold flavors may be the buzz du jour, but in order to make those bright notes pop, you’ll need a reliable and versatile base. That’s where summer staple cantaloupe comes in. Chef Paul Liew of Straits ...

It seems like we always have a cantaloupe sitting in the fruit bowl, but we don’t always know what to do with it. A classic fruit salad is always nice, and cold cubed melon is a tasty summer snack, ...