I make this soup, or something quite like it, all year, with frozen corn and fresh.
You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.
Summer squash is also excellent in this recipe, although the coloring of the final product is not quite as distinctive. If you're one of those ambitious gardeners who plants both types of squash, try using both in this pickle at the same time.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Serve with pita or bread for dipping.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.
For chef Julia Child, Fourth of July would not be complete without potato salad. She shares how she makes hers.
“The food that I grew up eating made me feel whole as a person, with a better understanding of who I am.” Azalina Eusope
“The food that I grew up eating made me feel whole as a person, with a better understanding of who I am.”