This recipe for cherry tomatoes with puy lentils, capers, and dill was inspired by the fresh produce near Sorrento in southern Italy.

This recipe outlines how to make a pea, tarragon, and cream cheese tart using puff pastry, frozen peas, eggs, crème fraiche, lemon zest, sea salt, and garlic and herb cheese.

This recipe offers a vegetarian twist on the classic Middle Eastern shawarma by using thinly sliced aubergine and sweet potatoes instead of meat.

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomato sauce.