A grain salad is always a good solution to cooking on hot summer days. Why? Cooking up your grain in the early morning means the kitchen will be cool throughout the day. I love experimenting with different rice varieties, wheat berries and cracked wheat to use as the base for cooling summer salads. I particularly like the toothsome, nutty ...Read more
Serving grilled greens with a spicy-sweet salsa elevates this easy vegetable side dish recipe to something special. Serve alongside burgers or grilled chicken at your next cookout.
Grilled Green Beans with Watermelon-Radish Salsa
Serving Size: 1 cup beans & 1/4 cup salsa
Active Time: 25 minutes
Total Time: 25 minutes
For the salsa...Read more
There are burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most gorgeous caramel-colored hue, the very best grilled chicken breast promises to be juicy and tender -- and as versatile for quick ...Read more
I have to admit an unpopular opinion: I am not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads; not thick and creamy ones. So when I say this is the best pasta salad ever, it's with that opinion in mind. But a mayo-free pasta salad can still...Read more
It's summertime, and caprese salad dishes are ever-present on restaurant menus and at outdoor parties.
They're a great choice for this time of year because they embrace fresh summer tomatoes and herbs.
Caprese insalata (salad from Capri) is traditionally made of mozzarella, basil and sliced tomatoes. The ingredients are often drizzled with ...Read more
If you were like many other kids, you probably stopped drinking from a sippy cup when you were 3 or 4 years old -- and you probably never had coffee in your spill-proof cup.
But times have changed.
Now years later, it's time to accept that you may need to start drinking from a sippy-cup-like lid again, even while drinking coffee and tea.
As ...Read more
Back in the days when I was cooking and baking my way through Julia Child's "Mastering the Art of French Cooking," puff pastry was both a challenge and a joy to make. With its crispy, flaky layers and endless versatility, puff pastry is a treasure to have in the freezer.
Originating in France, puff pastry dough is often referred to as Pate ...Read more
CHICAGO -- It's official. Craft beer is better.
Or, at least craft beer is often more nuanced and interesting than Big Beer and made with better ingredients that extract superior results.
There was no other conclusion after reassembling our panel of brewers from last summer's macro beer tasting to taste 15 light lagers blind. Five of the 15 ...Read more
I make ice cream when I crave Eton mess -- that lovely pile of broken meringue, whipped cream and strawberries so beloved in the U.K. This convoluted cooking happens to me often -- an ingredient left from one project prompts another. Egg yolks left over from making the meringues for the Eton mess mean custard or eggnog or, in this case, ice ...Read more
Yes, the recipe for moussaka has 25 ingredients. No, I never run recipes that long, because who has the time? -- To be honest, when I decided to write about the food of Greece I wasn't even thinking of including a recipe for moussaka, because it is too obvious a choice. Most everyone who wants to make moussaka already has a recipe for it. -- But...Read more
Michiganders have a way of showing their hand. They have a technique -- a tradition, really -- of lifting their right hand and pressing their left index finger into a spot on their palm to give you, the Michigan-geography-challenged, a lesson in what's where.
The state looks like a mitten (thus the palm, with closed fingers and a slightly ...Read more
The single most important secret in all of cooking is just three words: mise en place.
It is apparently one of the first things you are taught in culinary school, and the structure on which all other cooking stands.
Mise en place is French for "put in place," and on a very basic level it means to have all of your ingredients ready and measured...Read more
Grit is grainy and annoying, as in: What's that grit on the countertop? It's grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl's got grit. Perhaps it could also pinpoint one speck of the breakfast mash and Southern side ground from white corn: grits.
But there is no scenario that calls for a single grit...Read more
I've got another gem for your treasure chest. It's an Albarino, from Spain, and one of my three favorite white varietals. Veiga da Princesa Albarino might be the best one I've had in years. Even though I had this Spanish gem with an ITALIAN seafood salad, they both played nicey nice together. Albarino is a exceptional wine to pair with seafood, ...Read more
When I spy the first apricots in the market I get excited. To be honest, I never thought it was worth the effort to cook with apricots since they are so perfect to eat out of hand. I so appreciate their velvety skin and their creamy sweet flesh that sometimes has a zing to it. The riper they are, the sweeter the apricots will be. Apricots are ...Read more
Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab-and-go lunches all week long.
Mediterranean Chickpea Quinoa Bowl
Serving Size: 1 1/2 cups
Active Time: 20 minutes
Total ...Read more
On balmy summer days, you'll find me on the porch pouring a tall glass of maple limeade. Lemonade is a classic, but limeade delivers a pleasantly less puckering punch. Paired with earthy and sweet maple syrup, limeade is the sweet-tart thirst quencher you'll reach for this summer too!
It's summer! That means that not only is your grill hot, but corn is also finally juicy and sweet. The two need to meet. While I'd like to tell you it's as simple as throwing the cobs on the hot grill and letting the two mingle, there is some work that must be done to get the corn and its ...Read more