When blueberries are in season, you don't need to turn on the oven to make a delicious dessert. Valerie Erwin says it takes just 15 minutes to make one of her favorite summer dishes, Blueberry Dumplings.
There is a foodie truism (passed down to me by my mum) that when abroad you should eat where the locals eat. I am a very obedient son. I have eaten ceviche in a truckers' cafe in Lima – roughly chopped
Sure, ripe tomatoes are good enough to eat with just a shower of salt. But a few simple strategies can make them even tastier—and boost their nutritional benefits. A GREAT SUMMER TOMATO SHOULD DRIP WITH
Note: I think it's a shame to waste even the seeds of a good tomato. Therefore, I save the scooped-out interiors produced by this recipe, and incorporate them into the bases of soups, or simply blend with
I eat bunches, upon bunches, upon bunches of asparagus every spring. It's the one seasonal vegetable that is both easy to prep and also easy to find—none of this crazy ramp hoarding for me. Usually I with
Deviled eggs. This one's a no-brainer when you're looking for something simple, and you don't even need a recipe: Halve some hard-boiled eggs and scoop out the yolks. Mash the yolks up, folding in a little
Carrot and spelt bread rolls Make lovely, moist campfire bread rolls filled with spelt and carrot – best served with cream cheese or a dollop of double cream and jam. A Nordic twist on an old campfire