One of my favorite things about summer cooking is stepping out my back door to pick fresh herbs from my vegetable garden. It always amazes me how the tiny seedlings I impatiently wait for to sprout in May grow into more herbs than I can possibly use up in August.
Fresh summer berries are delicious on their own but if you're looking for a way to dress them up, elegant parfaits are the way to go. Here, I've layered them with a luscious lemon cream – essentially a lemon curd lightened with whipped cream – to brighten their natural sweetness.
Summer cooking is all about keeping it simple. No fussy sauces or heating up the kitchen, just good food made from fresh ingredients. This salmon, simply grilled with a tangy and refreshing cucumber salad over top, is just that.
Fresh-cut corn and juicy vine-ripened tomatoes sautéed in butter, seasoned with a hint of Old Bay and freshly chopped basil -- this dish is the essence of summer for me. Old Bay is typically used on seafood, especially on the Eastern Shore, but here it infuses vegetables with a subtle kick of flavor.
Hi Everyone, I'm happy to announce that I've got a new column over at Serious Eats, a popular NY-based food website, called Serious Salads. A few times a month, I'll be sharing recipes for entrée salads, appetizer salads, pasta and grain salads, bean salads and fruit salads. First up is this vibrant main-dish Asian Chicken Noodle Salad. Find the recipe and check out Serious Eats here. As always, thanks for reading my blog.
The first time I had real banana ice cream (as in made from actual bananas) was in Paris. I was 20 years old and working as an Au Pair for a French family. Naively, I went with the impression that I’d be visiting museums and lingering in Parisian cafés but instead I was taking care of three mischievous little boys – ages 2, 4 and 6 – ironing for hours on end (the French iron everything – even toddler clothes!) and doing lots of errands. It was an all-too-early taste of motherhood for sure, but the job had one thing going for it: Every morning after I dropped the kids off at school, my host mother would send me from block to block to pick up meats from the boucherie, breads from the boulangerie, and seasonal produce from the open-air markets. If she was entertaining, she'd send me to Berthillon, a famous ice cream shop on the charming Île St-Louis, to pick up a block of freshly made ice cream or sorbet.
Tequila Lime Chicken, a.k.a. Margarita Chicken, is one of those dishes that just screams fun. The marinade -- a combination of tequila, lime, garlic and spices -- is loaded with bright Southwestern flavor. Contrary to what you might think, it's family friendly; the tequila is mild and it's not too spicy. I like to serve it with a corn and tomato salad, as shown above, or this Black Bean Salad with Corn, Red Peppers and Avocado. If you want to make a party out of it, whip up some Roasted Garlic Guacamole and Margaritas.