I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version.
With some honey, our gremolata will go to new heights.
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.
Daniel Klein and Mirra Fine of The Perennial Plate visited China and Japan, where two individuals have started restaurants to preserve their families' farming traditions.
“When there's the grassroots movements to get soda vending machines out of schools, they've been replaced with fruit juice vending machines. There's not really much difference.” Dr. Andrew Weil
“When there's the grassroots movements to get soda vending machines out of schools, they've been replaced with fruit juice vending machines. There's not really much difference.”