- Wrap up Summer in bold stripes and brights!
- Americans love their barbecue — but it varies by region!
- Brad watches as Angelina accepts an honor at the Sarajevo Film Festival
- Body scrubs that will help you slough your cares away
- The sweetest moments from Zara Phillips and Mike Tindall's wedding
- Liz Lange shows off the latest maternity trends
- Five inspiring outdoor spaces
- Check out the new series from a Brothers and Sisters alum
- Video: Julianne Moore tells us about the crazy things she's done for love
- Do you use smileys in professional emails?
- Get ready for back to school with 10 healthy sandwich ideas
- Perhaps your pup would like flavored ice cubes!
- City: Which are your favorite San Francisco spas?
- Prince Harry gets the comic book treatment!
- How to make grilled rum peaches with mascarpone cheese and honey
Posts for July 2011
- Can't get away this Summer? Take a culinary trip to Spain with these patatas bravas.
- Five of our favorite Summer vegetables, and what to make with each of them.
- Liven up your happy hour with these updates to classic cocktails.
- Tired of portobellos? Try these six new ideas for veggie burgers.
- Injera, berbere . . . what? Learn all about deliciously underrated Ethiopian cuisine.
- Take advantage of the Summer's beautiful heirlooms with this tomato and burrata salad.
- Take a peek into a day in the life of Saveur editor in chief James Oseland.
- It's not just for pesto! Six unusual ways to use basil.
Summertime is undoubtedly barbecue time, but depending on where you are in the US, that could mean any number of things! Barbecue styles, and who does it right vs. who does it wrong, may be one of the most hotly contested food issues in history. Let's take a look at some of the most popular types of BBQ in the US, and how they differ in their meats, their sauces, and their slaws.
- If you have a charcoal grill, the first step is to dump out the ashes.
- Scrape the grates with a large grill brush. If you don't have a grill brush, crumple a large sheet of foil into a ball. Place the foil ball in tongs and scrape the grates clean with the foil.
- Remove any burnt food that is stuck between the grates.
- Wipe the top and sides of the grill clean with an all-purpose metal cleaner and paper towels.
- The next time you plan to grill, brush the clean grates with vegetable oil. This should prevent more food from sticking to the grates.
At least once a year, give the grill a thorough clean with soapy, warm water. Take portions of it apart and really make sure that each section is wiped clean. Check the burners; they should not be clogged. When not using the grill, cover it or move it off the deck. How often do you clean your grill?
1/2 peach, sliced into wedges
10 strawberries, hulled and quartered
1 bottle of dry red wine (I used a fruit forward Pinot Noir)
1/2 cup peach liqueur
1/2 cup dark rum
2 tablespoons sugar, optional
Sparkling water and lemon wedges, for serving
- Combine the peaches, strawberries, red wine, peach liqueur, and rum in a large pitcher. Add the sugar if using and stir well.
- Refrigerate for 6-8 hours or overnight.
- To serve, fill a goblet style wine glass with ice. Pour the sangria until the glass is 3/4 full. Top with sparkling water. Squeeze a lemon wedge over the top. Stir gently to combine and enjoy immediately.
- Drinks, Cocktails
When Gwyneth Paltrow came out with her cookbook, My Father's Daughter, earlier this year, there was one recipe that was heavily promoted. It was a fried-zucchini pasta dish. While it sounded easy and delicious, I decided to wait until zucchini season (which is now!) to give it a try. With just the zucchini rounds, basil, and parmesan cheese, it's a simple spaghetti, but it's absolutely amazing. The cheese coats the pasta and the lightly fried zucchini is crisp on the outside yet soft on the inside. Don't skip the fresh-squeezed lemon garnish, it really adds a brightness to the pasta. Enjoy as a vegetarian meal or serve alongside grilled chicken or shrimp for a more substantial dinner. Here's the straightforward recipe.
1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving
- In a medium bowl, toss the zucchini with the flour and a pinch of salt.
- In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.
- Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper.
- Add the reserved pasta water a little at a time, tossing well to coat.
- Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.
- Main Dishes, Pasta