Giambotta is a rustic one-pot vegetable stew bursting with late-summer flavors that hails from Calabria, Italy. This version is lightly adapted from one in “Vegana Italiana: Traditional Italian the Plant-Based Way” by Tara Punzone. The key to success is in the layering of the veggies and herbs. Give the hearty aromatics a head start before adding the rest of the ingredients in the order given. You want to make sure each is cooked to desired tenderness without turning mushy. A

Succotash is a perennial end-of-summer side dish that brightens up any table. It’s a cinch to make, travels well, and holds up for days...

Watermelon and cucumber are more than 90 percent water. They’re also good sources of fiber, vitamin C, and minerals. Plus, they’re...

“Eat the rainbow” is a catchy way of dispensing timeless advice: Consume a wide range of colorful fruits and vegetables daily and your...