Pack a thermal container of this chicken salad along with whole wheat pita halves, a head of lettuce for lettuce wraps, raw vegetables and a big bunch of grapes, and you have a strong picnic game for Sunday, or anytime.
I like to make bruschetta on my stovetop grill at home during the colder months. It’s a winning accompaniment to just about any soup or stew and a reliable favorite with the family. Having recently come to the conclusion that there was no good reason why this simple and tasty concoction should be limited to an appetizer or side dish, I have here chosen to cast bruschetta as the star of a summer picnic.
This is the sandwich that triumphed: A marriage of a summer BLT and an actually grilled-grilled-cheese sandwich. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce — these two sandwiches were meant to find each other and become one.
Although the landscape and weather changed when they moved here, the food remained the same. The key was always simple food that could travel well and was, most importantly, big on flavor.
If you don’t have a big crowd, you can definitely make this with a smaller roast — just adjust the rest of the ingredients down proportionately (and don’t make yourself too crazy with the math — the amounts are really guidelines. You’ll want to reduce the cooking time, too, aiming for an internal temperature of about 130 F for medium rare.
A hot grill coaxes out the sweetness from anything we toss on it, and that tiny bit of char flavor is like a kiss of summer. So, even if I don’t “have” to cook something — such as cabbage in a slaw — if the fire is roaring, I’ll let the ingredient enjoy a few minutes of grill time, just for flavor. Super healthy foods become craveable with the arrival of the backyard barbecue season.
The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus. They were served as an appetizer, in their pods, steamed and sprinkled with salt. It took a little work to suck the cooked fresh soybeans out of their pods, […]
“Smoking is not something that most people grew up doing, so there is a learning curve and there’s an intimidation factor, but once you do it, it can give you tremendous satisfaction.”
One of the foods commonly eaten to break the fast is chorba, which means soup in Arabic. And like soups, chorbas can be made in infinite ways, though most often chorba is associated with a hearty Moroccan soup made from vegetables and chickpeas, usually with diced lamb and some sort of pasta or grain.
In this case, we start by roasting canned chickpeas after tossing them with olive oil, smoked paprika and cumin seeds. Next up, we sear long sticks of halloumi, a Greek cheese that can be heated without melting (try it on the grill this summer). The whole thing is combined with a lemony dressing, cooked and cooled farro and chopped roasted red peppers.