Zucchini seems to be one of the most stuff-able vegetables. They can be halved lengthwise and scooped into little boats, then filled and baked, or they can be hollowed out into tubes, stuffed and simmered in sauce.
Salt is everywhere. It serves an important function in keeping our bodies operating, but with modern convenience food and dining habits, it can be easy to overdo it. Limiting sodium intake is a real dietary concern for many people.
Many styles of seafood salad exist, but I love to toss quick-cooking fish or shrimp in a bowl with something creamy, like mayonnaise or yogurt, a few crunchy add-ins, like celery or water chestnuts, and then any variety of peppers, herbs and spices.
After months of maximizing their stoves, even the most ardent cooks need a break. For one thing, a heat wave was so powerful that 97 all-time warm records were set across the U.S. in the last 30 days alone.
We all grew up hearing that it's not what's on the outside but the inside that counts, that you can't judge a book by its cover and all those other oft-repeated pieces of wisdom. Of course, as we've learned, those things apply to food, too.
In the pantheon of using-up-leftovers dishes, hash is at or near the top alongside fried rice and the frittata. Do I need to even state the obvious, that you shouldn't limit hash to breakfast or brunch? I didn't think so.
The name mimosa may immediately conjure a champagne cocktail, but here it refers to the fluffy, sunny-yellow egg garnish which, like the drink, is named for its resemblance to the flowers of the mimosa tree.
In the Sandwich Hall of Fame, the grilled cheese is prominently displayed. It's the culinary equivalent of a one-name cultural phenomenon such as Rihanna or Bono; the lunchtime staple requires no "sandwich" descriptor for people to know exactly what it is.
Eggplant takes to grilling like perhaps no other vegetable I know. The spongy flesh soaks up smoke flavor from a charcoal or wood fire and turns buttery without the use of much oil, which eggplant usually devours.
Grocery store shelves are lined with so many seasoning blends, from taco seasoning packets to Cajun spice mixes and Italian herb combinations. The commercially made products are convenient, but they also are – in most cases – exceedingly easy to re-create at home.
One of the things I miss these days is getting my hands on cookbooks.
The concept of simple syrup is, well, simple. Take equal amounts of sugar and water, cook and use as a sweetener. It is indeed quite simple to make, but the name almost obscures the many directions this ingredient can go.
A big bowl of warm pasta often was my go-to on weeknights when I didn’t feel like cooking. I’d boil it, toss it with olive oil, assorted dried herbs and grated Parmesan, and dig in.
Mexican cuisine, says Eddie Garza, doesn’t have to be all about cheese, meat and lard. In his 2016 cookbook, “¡Salud!,” he points to pre-Hispanic Mesoamerica’s “big focus on fruits, vegetables, legumes and grains.” As his grandmother told him, “Before the Spanish came to Mexico, food was provided by the sun and earth.”
Tossing some chicken and vegetables on the grill and calling it dinner is a perfectly fine summer meal strategy, but it doesn’t exactly elicit ooohs and aaahs. This recipe pulls those familiar elements together but in a way that surely will, from its gorgeous presentation on the plate to its multiple layers of savory flavor.
For many of us, summer just isn’t summer without sweet corn. And while I like to cook it all sorts of ways – steam, grill, pan-fry, even microwave (trust me!) – when it’s at its peak, mere hours out of the field, I can’t argue with the logic behind not cooking it at all. It’s so crunchy and juicy and, yes, sweet when you don’t apply even the slightest bit of heat.
The cartoonish idea of a stacked-high sandwich is so ingrained in our culture it has a name: a Dagwood, referring to the “Blondie” comic-strip character known for entering a sort of fever dream as he dreams of, assembles and consumes them.
Regardless of what the calendar says, the official start of summer to me is when a bounty of berries appears at the farmers market. I always buy way more than my family could possibly eat fresh.
Several years ago, my partner and I spent a month in San Antonio, where his family lives. We were both unemployed at the time, so we spent the days driving around the city exploring and eating all the wonderful food. We consumed a lot of chili.
Fried chicken and potato salad are a favorite summertime combo. Still, to enjoy it the old-fashioned way with bone-in, battered deep-fried chicken and potato salad mixed with lots of chopped celery, pickles and eggs takes so much time.
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