- Merrill Zucchini, mint and chili are a trifecta to which I've always gravitated -- the pleasant blandness of summer squash proves a great foil for the searing heat of chili and the sweet perfume of mint.
• Snap off the tops of the beans. Melt the butter in a skillet, add the beans, and cook them over a medium to medium-high flame, stirring, until they begin to brown. • Lower the flame, cover, and cook
Author Notes: This dish falls into the asparagus comfort food category in my mind. Its flavors are sweet, salty, and deep. The mushrooms help it feel satisfying and filling. But the star is the green asparagus.
Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: A weeknight salad so flipping delicious, it's fit for a dinner party.
Author Notes: I came up with this recipe one day after harvesting some squashes and herbs from my home garden. The marinade can be tweaked with any woodsy herb and substituting a different vinegar or juice.
Author Notes: Whenever you come home with a bundle of squash, this is the best, purest way you can distill it. (And when we're overrun, it will still be a happy way to dispense with lots of them at once.)
Author Notes: Tortilla Española, or Spanish omelet, is hands down the most commonly served dish in Spain. The quintessential tortilla contains potatoes and onions, but there are lots of variations of and
• 2 pints cherry tomatoes • 2 ears corn, shucked and kernels cut off • 2 large zucchini or summer squash, sliced in half lengthwise and then chopped into 1/2 inch thick slices • 1 large red onion, chopped
Author Notes: Yes, the idea of grilling avocado seems really weird. But trust me: It's worth the risk. This "guacamole" is a warm, herby, cheesy spread that will make you think of avocados in a whole light.
Author Notes: I guess there's a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity...it just seems that when you add bacon to almost anything, the salty smokiness heightens
• 1/4 cup tamari or soy sauce • 2 tablespoons loosely packed cilantro leaves • 1 tablespoon rice wine vinegar • 1 tablespoon toasted sesame oil • 1 1/2 medium-size cloves garlic • 3/8 ounce fresh peeled
• 4 ears fresh corn • 4 ounces bacon, diced • 2 tablespoons butter • 1 medium onion, diced • 1 medium red pepper, diced • 1/2 teaspoon fresh thyme, chopped • 1/8 teaspoon turmeric • 1 pound potatoes, Yukon
Grilling Want a foolproof grilling recipe that will blow your friends away this Fourth of July, even if you’re a novice at the grill? All you need are a few bricks (yes, bricks!) and some basic ingredients
A recipe from Sheila Lukins's cookbook, Ten: All Your Favorite Foods...And Ten Recipes for Each. [image id='e4ff4208-b998-4079-bd6c-e42eeb6a8f4d' loc='C'][/image]Serves 4 Ingredients For the mushroom 8
A delicious burger recipe from Sara Foster's Casual Cooking. Serves 4 Ingredients 1½ pounds ground turkey ½ cup fresh bread crumbs 3 tablespoons mayonnaise 2 tablespoons chopped fresh chives 1 tablespoon
Fall-off-the-bone barbecued ribs are summer eating at its best—learn how to make them at home in this grilling video. We love the smoky, fall-off-the bone ribs served up at genuine barbecue joints. But
Step away from the boiling water! In this grilling video, we show you how to add way more flavor to your ears of corn. We could eat a lot of corn on the cob. A lot. But we've thankfully abandoned the ways