And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two or five. I mean they are practically giving them away for free. (And if you have a garden, then you may be trying to give away a pound or two or five.)
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By Katie Workman The Associated Press
Any flaky white fish would be perfect in this recipe. You just want a mild, moist fish, which then will be encased in a crunchy coating, and a base for the flavourful, creamy and crunchy sauce. Serve this up with some steamed or sauteed green beans to round out the plate.
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.
Green Goddess Dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs. In those days, celebrity chefs were not Food Network Stars, but usually white-toqued men either from, or trained in, Europe. No one was yelling “Bam!” so much back then.
There are lots of varieties of kale on the market. They start appearing now and stay seasonal all through the winter. You can play around with any and all of them in this recipe.
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.
One of the great, great, great (three times, that’s how great it is) pleasures of summer is figuring out what to do with all that fruit that floods the markets. Stone fruits like plums, peaches, nectarines, cherries; melons of all stripes; and berries. Oh, the berries.
I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I’m not doing that at home. That’s for an indulgent summer seafood shack lunch, or if you’re lucky enough to find yourself in a British pub.
This is a Mediterranean twist on a classic Middle Eastern bulgur wheat salad, with very approachable flavours. It can be served as a side dish or a main course, and even as part of a creative appetizer or meze spread.
It’s also a great portable dish, perfect for bringing to a potluck or serving outside for a Fourth of July get-together.
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.