Once a mainstay of the ancient Roman diet, farro is high in fiber and a good source of iron and protein, which also makes it a great anchor for numerous vegetarian dishes. Try using it in recipes that you might ordinarily reach for barley or brown rice.
Our family always preferred the biscuit-shortcake to the spongecake variety, which was too sweet and ruined the strawberries, according to my grandma. I think she was right — a light fluffy biscuit with just a touch of sweetness and enough heft to handle seriously juicy berries is the ticket to perfect shortcake.
“A good restaurant, a restaurant that becomes famous or that a community cares about — it has to do with food, but it has to do with so much more,” said cookbook author Jaya Saxena, a writer for The Daily Dot. “The things people are driven to eat are influenced by the economy, politics, immigration trends and all kinds of other things.”
The grill must be well heated before you start cooking. Once you’re rolling, don’t turn over the skewers until the scallops are easily loosened from the grill, which is how you know they’ve been properly seared. This will only take 2 to 3 minutes a side. Give each one a little poke in the belly to see if it’s almost done. You want to pull them off the grill when there’s still a little bit of give, indicating they’re slightly undercooked. The carry-over cooking time will finish the job.
In our house, we eat (real) dessert only on weekends. During the week, I serve plain fruit or unsweetened yogurt after dinner, saving the sweeter treats for family meals where we linger around the table, connecting.
This recipe can easily be multiplied.
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.