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By Katie Workman The Associated Press

Deviled Burgers

Some good ground beef, preferably not too lean (when making burgers, fat is our friend), and a generous sprinkling of salt and pepper is all you need to make a fine burger most days. But on some other days, you might want a burger with a bit more zing, more interest, more panache.

Some days might call for a deviled burger.

Cavatappi with Cherry Tomatoes, Pesto

Summer, summer, summer. The word is fat and round and breezy and rolls around nicely on the tongue. And we want our food to be breezy, too.

If you have basil and tomatoes growing in your garden, make this. If you have a farmers’ market near you, make this. And if you have leftover pesto hanging around, even store-bought, you can still make this.

Grilled Chicken Caesar Salad Wraps

Chicken Caesar Salad is one of the world’s greatest lunches, but it isn’t the prettiest thing to eat with your hands while on the go. That’s why some exceedingly smart person thought to put it into a wrap.

My family is in universal accord that this is an excellent sandwich, so now instead of picking it up at Le Something Or Other, I figured out how to make it at home.