Here's a twist on lasagna, made with layered tortillas, cheese, chorizo beans, corn and spicy, Mexican tomato sauce.
June 30, 2013 – July 6, 2013
Grits are a breakfast staple, and this simple baked egg dish takes this creamy comfort food and adds a quick sauté of tomatoes and bacon to bring some brightness to this quick and easy brunch.
Pouty purses filled with rhubarb and sprinkled with pansy flowers are special Cooking with Flowers treat. They're made with pansy sugar for an added floral undertone.
Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon.
Take the campfire inside with these toasty marshmallow treats.
The slew of herbs in Jeanne Kelly's sauce verte were perfect for making use of my small garden's bumper crop. Laced with salty capers, spicy dijon, and pungent raw garlic, this thick green sauce from her new Kitchen Garden Cookbook makes for a potent twist on my standard pesto-heavy repertoire. Tossed with grill-kissed squash and smeared on charred spicy sausages, it helped make an early summer dinner even better.
These vanilla cookies are covered in sprinkles, just like your local Italian-American bakery used to make.
Prosciutto, mozzarella, tomatoes, and arugula come together for a crisp, light pizza dinner. This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
A sweet and tart refreshing spiced drink concentrate made with fresh mangoes.
Few things improve overnight quite like chimichurri sauce, and corn and shrimp are the perfect backdrops for the bright, tangy sauce in the summer. Make a large batch and slather it on steaks and fish all grilling season long.
Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and topped with pebbly brown sugar-cinnamon crumbs.
Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing.
Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
Why go to the trouble of boiling noodles, draining them in a colander, rinsing them under cold water, draining them again, and then stir-frying them? Sure, sometimes I love making things needlessly difficult for myself, but this is not one of those cases. Instead, I was after a crunchy noodle base, which would maintain its integrity even after toppings and a strong sauce are poured on top.
Sure, you've had skillet pancakes, but never one filled with flowers. Cooking with Flowers uses hollyhocks, a hibiscus relative, to fluff up a cherry-studded dessert omelette.
This superlatively cheesy burger is the king of cheeseburgers, using beef, pork, and a very special cheese.
Cherry Tomato, Green Bean, and Wax Bean Salad with Herbed Bread Crumbs from 'Kitchen Garden Cookbook'
Fresh tomato salads are, in my opinion, one of the greatest joys of summer eating. They're even better when you can use tomatoes you've picked yourself. In her new Kitchen Garden Cookbook, Jeanne Kelley pairs this staple of a summer garden with snappy green beans and pale yellow wax beans for a crunchy, colorful twist. A generous shower of herbed bread crumbs adds more texture to the salad, turning it into a dish akin to a light panzanella.
A new way to serve fruit salad at your Fourth of July feast.