Whether a winter braise, a spring stir-fry, a summer salad or a fall stew, the seasons furnish our ingredients and drive our tastes. Be a man (or woman) for all seasons, and you’ll eat well.
This & That: July 2012
In this month’s This and That we’re talking figs, tomatoes, coconut water and knives.
Alfresco Wine Sips from the Old Country
Bring a touch of that joie-de-vivre to your glass this summer, with wines from five different European countries.
Grapes: The Original Super Snack
Five new grape snack recipes from cookbook author and TV host Ellie Krieger.
Smashed or Mashed, Potatoes Are Always Welcome at the Table
Potatoes are a delicious blank canvas to embellish with mushrooms and sour cream, cheese and broccoli, or garlic and olive oil.
Fresh Cherry Tart: A Dessert Worth the Wait
Cherry season is short and fleeting and something we anticipate all year. So don’t hesitate to make a fresh cherry tart and homemade vanilla ice cream the moment these vibrant and sweet gifts of summer hit your grocer’s shelves.
Keep Cool with Cucumbers
From sprightly salads to chilly popsicles, here are seven cool cucumber recipes to fall in love with this summer.
Summer Fling with Plum Cake, Watermelon Salad
Plums in custard and pastry, from an old German recipe, and a sprightly updated watermelon Waldorf salad
Summery Blueberry Blintzes
Because fresh blueberries are with us for such a short time, you may want to make extra blintzes; they freeze wonderfully.
Savor Southern Traditions Collard Greens, Creamed Corn
Tender-cooked collards and creamed corn bring flavor, nutrition–and hearty appetites–to the table.
Curry Roasted Cauliflower and Triple Peppers
Cauliflower gets a quick dip in boiling water and a coating of fragrant curry.
Simpler Stuffed Pepper Rings Get a Basil Boost
Cutting peppers into thick rings results in an easy-to-eat entree with more stuffing in every bite.