These days there’s never a time when we can’t find blueberries at the supermarket. But summertime is the season for the homegrown varieties. They’re abundant right now and can be used in all kinds of recipes.
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Social media tells me that in part of the country, kids are already back-to-school. And so we are teetering between the lazy days of summer and the impending promise of crisp cool air, long sleeves and the desire to fire down the grill and turn on the oven instead.
Green beans can be well, I’ll say it, boring.
They are one of the most accessible and affordable vegetables on the market, and one of the easiest to prepare, but too often they bring to mind the word “meh.”
If there’s ever a time when you can have too much of a good thing, it might be right now, when fresh summertime herbs are beyond abundant. Happily, this recipe for Fresh Herbed Yogurt Cheese is just the ticket when you’re looking to put a dent in the stockpile of herbs overflowing in your garden or taking up too much space in your refrigerator.
Fabulous Food the kind that deserves upper-case F’s ‚Äî doesn’t have to be complicated.
One example: Grilled lobster with Pastis creme, a dish that’s simple to prepare yet delivers big in the flavour department.
Doughnuts are my kryptonite.
Fried sweet dough dipped in glaze, and then dunked into a cup of steaming-hot coffee? Yes, please. And I will give this to you straight: once or twice a year, I’m all in. I load up the car and take the kids to our favourite doughnut spot and we throw caution to the wind.
A favourite appetizer found in Rio de Janeiro is bolinhos de bacalhau, or codfish cakes, with bars, street stalls and markets all offering their version.
As the world turns its attention to the host country of the Olympic Games, I’m reminded of a trip I took to Brazil 20 years ago with my friend, chef and cookbook author Christopher Idone. He was so enamoured of Brazilian food that he wrote a wonderful cookbook, “Brazil: A Cook’s Tour” (Clarkson Potter), for which I was the editor.
The Caprese salad of fresh mozzarella, basil and tomatoes is universally loved.
I personally make it all summer long and although I mix up the tomatoes based on what I can buy at the farmers’ market, it is virtually the same every time.
Everyone knows Joyce Kilmer’s love song to trees ‚Äî “I think that I shall never see/ A poem lovely as a tree.” That’s the way I feel about tomatoes. Accordingly, Chilled BLT Soup puts the “T’’ in BLT. Yes, there’s bacon and lettuce, and some toast, too, in the form of croutons. But the star of this show is the tomato in its season.