Latest Summer Posts
2009 Summer
Cheese Lovers Battle It Out at SF Macaroni Cook-Off
Call it the daddy of all mac-and-cheese battles: Earlier this month, a new group, SF Food Wars, hosted its first-ever event, a macaroni and cheese cook-off. Twenty contenders — and more than 200 eaters — attended the inaugural event, which benefited the San Francisco Food Bank.
Among the cheesy plates of pasta?
6 Tasty Toppings For Corn on the Cob
In the past few weeks, we've combined Mexican cheese with corn in a salty, creamy salad, praised sweet corn pudding, and pondered the virtues of yellow corn versus white. Can you tell that we're obsessed with the stuff? From chowders to fritters, there are a number of ways to use corn when it's in season — but nothing is quite like relishing the succulence of a sweet, naturally buttery bite straight off the cob.
Homemade Hummus Two Ways — Beginner and Expert
Watching Party plan out her Summer cocktail soirée has left me in the mood for party bites and nibbles myself. When I show up to another friend's bash, my go-to appetizer (especially during the hotter months) is a container of freshly blended, cool, nutty hummus. It's better than store-bought, takes relatively little time to make, and puts a smile on everyone's face — even the hard-to-please health nuts.
Cherry Cobbler Two Ways — Beginner and Expert
To me, one of the sweetest rewards of waiting all year long for warm weather is the sweet-tart, firm, ink-red cherries that flourish for a short season. After ogling Party's cherry pie, I decided it was high time I make my own pastry with this beloved stone fruit. Nothing's more summery than a fruit cobbler, still piping hot from the oven and covered with moist biscuit dough.
Corn Pudding Two Ways — Beginner and Expert
When a beloved vegetable is at the peak of its short season, like corn is right now, I can't help but buy it impulsively. This means, of course, that I arrive home with loads of produce and no particular game plan for how to use it. But then I remembered that I've always wanted to make corn pudding, a dish that rivals mac and cheese in the comfort category.
Summer of Salads: Watermelon, Feta, and Arugula Salad
It wouldn't be the Summer of salads without the most refreshing medley of them all: watermelon, feta, and arugula. I have to admit I'm not too crazy about arugula, feta, or red onion as stand-alone items, but the first time I tried them together with melon, I was blown away. The crisp sweetness of the watermelon is a wonderful counterpoint to the leafy, slightly bitter arugula, and the saltiness of the feta finds itself mellowed by juicy, pungent red onion.
Let's Dish: What Foods Do You Look For at The Fair?
Next month, some of my friends are making the trek out to Sacramento from the Bay Area to hit up the California State Fair, where a number artists — including one of my favorite country music stars — is performing. But the state fair doesn't have to put on an elaborate musical production to get me to show up; I'd be there for the food alone! After all, who can say no to mile-high strawberry daiquiris, elephant ears, garlic fries, and those giant smoked turkey legs?
Tomatoes: Love Them or Leave Them?
The other day when I offered Danny a cherry tomato, I was shocked to hear him say no. Apparently he doesn't like tomatoes! Even more surprising, another Sugar staffer chimed in: "I don't like tomatoes either."
Let's Dish: What Are Your Favorite Frozen Treats?
Right before the Fourth, I shed some light on the best foods to make when it's hot outside — including Summer-perfect desserts like frosty mojito cakes and spicy cantaloupe paletas. But my favorite frozen confections are the ones that remind me of my childhood — like red grapes straight out of the freezer and those triangle-shaped Minute Maid push pops (which, sadly, I haven't come across in ages). As for icy cocktails, I can never turn down a subzero piña colada.
Stovetop Beans Two Ways — Beginner and Expert
Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans — or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color.
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