Despite being a food writer, there are times when I can't possibly bring myself to cook yet I desire a rich, robust meal. That's when I turn to a good, hardy block of cheese (like the Point Reyes Toma, pictured) and a fresh sourdough baguette from The Acme Bread Company. If I'm being completely honest, I'd probably even request cheese and a baguette as my last meal or stranded-on-a-desert-island option. Most will eat it as an appetizer, but I encourage you to make a meal out of it. Read on to see how you can do so.
When it comes to weeknight cooking, Summer days are both good and bad: on the one hand, pristine produce abound at the market, but on the other, balmier evenings demand faster, lighter, oven- and stove-free meals that come together in a heartbeat. Keep reading to see a dozen delectable ways to get dinner on the table without cranking up the heat in your kitchen.
— Additional reporting by Nicole Perry
This isn't the first time I've extolled miso's magic, and it likely won't be the last, for the salty, umami-rich fermented soybean paste works wonders on nearly everything it touches. (It even has a place in the world of sweets!) This refreshing cucumber salad is no exception. Genmai (brown rice) miso, which is richer and maltier tasting than the more common shiro (white) miso, melds with nutty sesame seeds and sweet-leaning rice wine vinegar into an unusual dressing that compels multiple tastes in order to unlock the mysteries of its many layers of flavor.
Add indescribable shiso (no, it doesn't really taste like mint, basil, or any of the herbs that are more recognizable to the Western palate) and paper-thin rounds of cucumber to the mix, and the resulting salad is truly unlike anything you've likely tried before. Try it at least once, though I doubt it'll be your one and only tango with this dish.
Not to be a downer, but I've become acutely aware that we only have a month or two of the Summer produce season until next year. Every time I smell a buttery, ripe peach, I cry a little inside, then I buy more peaches than I need. The same goes with basil; I'm pretty sure I have more than two bunches of basil in my refrigerator, in the event of an emergency. And each time I think of my next meal, I wonder if it can't be a dish that incorporates the sweet-tart jelly insides of a ripe tomato.
It's been easy to try (and fall for) tomatoes in many iterations, from Southeast Asian salad to pickled farm-stand tomatoes. But I'm convinced that my latest discovery, fusilli with no-cook tomato sauce, has to be the greatest.
Gravlax, banana almond smoothie, "everything bagel" cottage cheese: what do these foods have to do with one other? Well, the fact that they are no-cook breakfasts. When the weather's hot and there's no chance of turning on an oven or stovetop to break the morning fast, fill up on (and cool off with) one of these crave-worthy breakfast options.
If you're in search for an easy, vegan-friendly appetizer that is sure to impress, try your hand at these watermelon tacos. This light and refreshing dish from actress, singer, and food blogger Haylie Duff is perfect for Summer entertaining, especially as a refreshing lunch. The combination of juicy watermelon, creamy avocado, crisp radishes, and nutty pignolias is unforgettable and only takes minutes to make. Watch the video to see exactly how Haylie does it — and for a few tips — then try it for yourself.
The heat wave has (sort of) made its way to San Francisco, and for the first time in longer than I can remember, I am craving fresh, raw produce. After making three batches of scones last week, I've surpassed my dairy quota and sought a way to make a creamy, satisfying chilled soup, sans cream or milk.
Summer corn is sweet and tender when eaten raw. To make use of its seasonality, I juiced corn kernels and made a milky soup starter. When blended with avocado, this soup develops a thick creaminess, plus the avocado imparts a mighty green hue. The salsa garnish provides a contrasting crunch, and the lump crab meat is a salty little bonus (however, it's also easy to leave out for vegetarians). All in all, the recipe is quick to prep and serve, keeping you and your kitchen cool when it's boiling outside. See the recipe for the chilled corn and avocado soup now.
Latin cooking authority Ingrid Hoffmann visited our New York City studio to share a favorite recipe from her latest book, Latin d'Lite
, her perfect-for-Summer watermelon and blueberry gazpacho. (Side note: we love the cookbook's watermelon-mango salsa, too.) Ingrid offered modifications to the recipe to adjust for seasonal variations, so it can be enjoyed year-round. Watch the video for these tips and to see how it's made, then get the recipe.
From deviled eggs to cheese straws to antipasti, there are plenty of festive appetizers one can serve at a Summer soirée, but it's hard to imagine anything being quite as effortless — not to mention elegant — as a simple seafood crudo.
Crudo means "raw" in Italian, and more often than not, when you see it on upscale restaurant menus, it'll involve some form of raw fish (although the term can really apply to anything). Think of it as The Boot's answer to Japanese sashimi: instead of raw fish lightly dressed with soy sauce, the Italian version is often drizzled lightly with seasonings, acid, herbs, and oil.
With no cooking and no elaborate prep, you really can't beat this dish, which just involves three simple steps: slice, stir, and drizzle. That's it! Your dinners will be blown away, and you'll pay half the price of what you would for the exact same thing at a nice restaurant. If you've never made Italian-style crudo at home before, don't be turned off by the idea of working with raw fish. The key is just to look for high-quality, ultrafresh seafood and to use the best olive oil and produce that you can.
Keep reading for this Summer seafood standby.
I still manage to learn a little something new each day.Today, it was that the memory card from my camera could be inserted directly into my laptop. Yesterday, it was that a manicure can mean the difference between a finger and no finger when you're chopping a lot of vegetables. And earlier this month, it was the revelation that is a layered icebox cake.
I've never seen a dessert that proffers such a large payout, given the minimal effort. Seriously, spread out cookies like tiles, lay them thick with whipping cream, and repeat until towering. If you're feeling particularly mischievous (and I usually am), shower the top with shavings from your favorite chocolate brand.Exhibit a little self-restraint (the hardest part!), stick your masterpiece in the fridge, and the next morning, you'll open the icebox to find the the most gorgeous layered cloud of a dessert that you've ever seen. You know you want the recipe . . .