Posted by Anna Mintz on July 26th, 2014
There are a few touches to this salad recipe from Alex Guarnaschelli’s Old-School Comfort Food (Clarkson Potter, 2013) that really make it special. Chilling the iceberg makes the texture and temperature of the lettuce incredibly refreshing. Plus, this recipe makes a lot of dressing, so if you have extra, use it on steak or roasted chicken. The chopped leek is used here the way you might use a raw scallion or raw onion; it’s surprisingly strong and stands up to the blue cheese better than scallions.
Posted by Anna Mintz on July 24th, 2014
After a long day of work, there are few things that are quicker to prepare or are a better vehicle for a variety of nutritious, seasonal ingredients, than pasta. In this week’s issue of Giada, Giada De Laurentiis shares her recipe for Pasta Primavera with Summer Vegetables, which showcases a way to make dinner easier and healthier by bulking up your sauce with extra veggies.
Posted by Daniel Wikey on July 23rd, 2014
Similar to sweet-and-sour chicken, pollo con cola is surprisingly simple to make and easy to share. It’s perfect for those summer evenings when you wish dinner would just cook itself!
Posted by Anna Mintz on July 22nd, 2014
Southerners firmly believe that little in life can’t be improved by a ripe tomato. Preferably homegrown and sun-ripened. With summer tomato season upon us, we had to share this Tomato Gravy recipe from The B.T.C. Old-Fashioned Grocery Cookbook (Clarkson Potter, March 2014). For those who steer clear of sweet things first thing in the morning and aim more toward savory, tomato gravy on top of biscuits is a perfect way to wake up.
Posted by Anna Mintz on July 21st, 2014
Some desserts make you smile before you even take the first bite. This cheerful cake from Martha Stewart’s Cakes (Clarkson Potter, 2013) features layers of brightly colored sorbet, vanilla ice cream, blueberry jam, and angel-food sheet cake. Feel free to use different flavors of ice cream or jam than are suggested here.