Certain foods just need to be made and eaten at least once a summer. Corn chowder (or chowdah, as my in-laws would say) is one. And if you are in a place where the ears of fresh sweet corn are piled high at the market (often for pennies an ear), then you must make it more than once.
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By Katie Workman The Associated Press
If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry than bowls of ice cream.
Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and make a great base for a hearty side or salad.
As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.
If you are from the South, then you do not need grits explained to you. Slide right on down to the recipe.
If you need a little more edification (and if you aren’t familiar with grits, your world is about to be rocked), here we go.
In the most perfect of all worlds, things look as good as they taste. That’s true with this dish. Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil ‚Äî a virtual rainbow.
One of the amazing things about Italian food (besides it being, you know, Italian food) is that the best dishes are often so completely, refreshingly simple. Like, four-ingredients simple. (No, we don’t count olive oil and salt. Or water. Or air.)
A bowl of this stew is like a tiny little trip to the Mediterranean. It’s unbelievably easy, but I would serve it to guests in a heartbeat (and it would be a pretty special Mother’s Day lunch or dinner). It’s hearty, but still so light and clean and simple.
Oregano, lemon, garlic, glugs of olive oil ... these are just a few of the ingredients that make Greek food so appealing. They match up well with all sorts of other hero ingredients, from potatoes to chicken to seafood.
During the month of Ramadan, observant Muslims perform daily fasts from dawn to dusk, only breaking the fast with a meal (usually a light one) after the sun sets.
Fasting is intended to cleanse the soul, allowing Muslims to turn their attention inward, toward charity work and prayer, and away from material things.