Kathy Gunst

Resident Chef, Here & Now

Tomato season is short — so chef Kathy Gunst never hesitates to dig in three times a day.

3 recipes to help you relish tomato season

Greek-style tomato salad. (Kathy Gunst/Here & Now)

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Diversions

Kathy Gunst Recipes

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Food

After months of juiceless, unripe, flown-in-from-far-away fruit, it is finally time for locally grown summer stone fruit — peaches, nectarines, apricots, plums — and gorgeous colorful berries.

Celebrate summer fruits with dishes for any time of the day

Peach, tomato and ricotta salad on arugula. (Kathy Gunst/Here &amp; Now)

Two (or three or four) berry muffins. (Kathy Gunst/Here &amp; Now)

Stone fruit and brown butter skillet cake. (Kathy Gunst/Here &amp; Now)

Harvesting wild Maine blueberries. (Kathy Gunst/Here & Now)

The American love of potato chips knows no bounds. In fact, Americans eat about 1.85 billion pounds of potato chips annually, or around 6.6 pounds per person.

Salty, crunchy, tasty: What makes the perfect potato chip?

WBUR staffers tried 10 different kinds of potato chips. (Mia Giuliani/Here &amp; Now)

Original potato chips, by Better Made Special in Detroit, Michigan. (Mia Giuliani/Here &amp; Now)

Charles Chips from Baltimore, Maryland. (Mia Giuliani/Here &amp; Now)

Potato chips by Wrap City in Londonderry, New Hampshire. (Mia Giuliani/Here &amp; Now)

(Mia Giuliani/Here & Now)

How do you brighten a summer table with something other than the same old coleslaw, potato salad or tossed green salad?

Not the same old summer salads: 3 new takes on classic side dishes

Summer potato salad with sauteed onions, radishes and herbs. (Kathy Gunst/Here &amp; Now)

Grilled napa cabbage. (Kathy Gunst/Here &amp; Now)

Deconstructed summer salad. (Kathy Gunst/Here &amp; Now)

Grilled napa cabbage, red pepper and scallion with peanuts and lime-cilantro dressing. (Kathy Gunst/Here & Now)

Picture black bread smeared with yellow Danish butter and topped with slices of pickled red and yellow beets and salty pickled herring and edible flower petals.

Dine like a Dane enjoying late spring: 3 smørrebrød recipes from Denmark

Smørrebrød. (Kathy Gunst/Here & Now)

Summer is officially off and running, and that means more time outdoors and more time cooking simple, seasonal meals over a hot fire, be it charcoal, gas, or wood.

Grill up seafood, vegetables and even fruit at this year's summer barbecues

Grilled shrimp with green cilantro-chile-lime sauce and grilled limes. (Kathy Gunst/Here &amp; Now)

Charred broccolini with miso butter. (Kathy Gunst/Here &amp; Now)

Grilled pineapple with ginger sugar. (Kathy Gunst/Here &amp; Now)

Grilled shrimp with green cilantro-chile-lime sauce and grilled limes. (Kathy Gunst/Here & Now)

A collection of stories from our ongoing series, Field Guide to Boston. The series at wbur.org/fieldguide offers guides and public service journalism focused on how residents can better connect with each other while exploring the city's neighborhoods and rich culture. 

Field Guide to Boston

Each type of olive has its own unique texture, color and flavor profile.

Embrace olives: Recipes and tips for cooking with different varieties

Linguine with mixed olives, spring peas and parsley. (Kathy Gunst/Here & Now)

Think of these three salad recipes as an introduction to a new season, a combination of color, textures and bright spring flavors. They are light but substantial and satisfying enough to be a main course for lunch or dinner. 

3 salad recipes to segue from winter to spring

Asparagus, fried scallion, prosciutto and feta salad. (Kathy Gunst/Here &amp; Now)

Green green spring salad. (Kathy Gunst/Here &amp; Now)

Spring white bean and artichoke salad with spring greens. (Kathy Gunst/Here &amp; Now)

Salads serve as a perfect segue from winter to spring. (Kathy Gunst/Here & Now)

Yogurt can be a blank canvas. It is full of creamy tangy flavor but it takes on other flavors beautifully.

3 yogurt recipes from sweet to savory

Yogurt-orange tea cake. (Kathy Gunst/Here & Now)

Spring is here and eggs — a symbol of fertility and new life — are on my mind and my plate.

Egg-cited for spring? Crack into these recipes

Olive oil-fried eggs with spiced roasted chickpeas, harissa and sour cream. (Kathy Gunst/Here &amp; Now)

Egg salad with spring greens. (Kathy Gunst/Here &amp; Now)

Individual spinach and cheese souffles. (Kathy Gunst/Here &amp; Now)

Olive oil-fried eggs with spiced roasted chickpeas, harissa and sour cream. (Kathy Gunst/Here & Now)