Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
With the heat of summer baring down on us, what sprouts in your garden (or that of your CSA or grocer), can become your mainstay. The appeal of crisp fruits and vegetables only seems to rise exponentially in tandem with the heat index.
Mark Bittman, of The New York Times, stubbornly sticks to seasonality. Perhaps, heat helps us to appreciate the most elemental nature of our food. Bittman utilizes every component of asparagus to create both a texturally and palate-pleasing salad.
What in-season summer sustenance do you turn to? Do you find yourself going back-to-basics? However you enjoy your fresh goods, please share them here so we can all rejoice in the bounty (and garner ideas for our own kitchens). Show us photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below.
We'll post a round-up of your summer seasonality ideas, recipes, and experiences the following Wednesday, July 18th.