Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of cantaloupes and honeydews, the first move is to smell the stem end to make sure it smells strongly of melon.
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College kids love cereal, and that is an indisputable fact. Even if they don’t love it going in, they’ll probably be hooked by the third week of their freshman year. College students have lots to juggle, meaning food is often last on their list of priorities. So that makes that easy bowl of cereal a lifesaver when the work piles up.
Balmy weather calls for ice-cold sweet treats; fruity drinks are a natural part of the summertime poolside landscape. But those drinks are often loaded with sugar, boasting 40 or more grams in even a reasonably-sized drink.
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.
Summer’s here and the time is right for summer salads gussied up with light proteins. Boiled shrimp is the perfect candidate, especially when it’s paired with orange, avocado and mint, as it is here.
As any fan of celebrity chef Anthony Bourdain knows, food is more than raw ingredients. To understand a bowl of noodles or a perfectly formed dumpling, a foodie must understand the people who make it, the place where it is made, and the deeply rooted history of both.
Generations of Americans have grown up heralding meat and potatoes as the classic dinner of choice. Who doesn’t love the taste of that time-honoured combination, filling our bellies with the comfort of a juicy, fatty steak and fluffy, carby spuds? Just thinking about it is enough to make us pine for the 1950s when this was considered a healthy meal.
Rubs are a great way to give a base flavour to grilled food ‚Äî and they need not be limited to use on meats.
They’re usually applied several hours before cooking so that a marinating effect takes place. Rubs also help form a savoury crust, says grilling guru Steven Raichlen.
TORONTO — Layering rubs, marinades and sauces on grilled and smoked food is the key to complexity of flavour, says Steven Raichlen, author of the new book “Barbecue Sauces, Rubs and Marinades Bastes, Butters and Glazes, Too” (Workman Publishing).
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.