You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

This salad is so delicious, it has spread by a modern sort of word of mouth alone. I tried it out on a friend’s grill a few weeks ago, and as social media will go, she Instagram-ed a photo of it, which led to two of her friends making it on visual suggestion alone, and then friends of that friend’s too. I imagine a web of people now partaking in the awesomeness that is a grilled bacon salad and here you are with a direct line to Patient Zero, and I was too busy dry-rubbing chicken and making pecan sandies into pie crumbles to get around to mentioning it until now. Tsk-tsk.

… Read the rest of grilled bacon salad with arugula and balsamic on smittenkitchen.com

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permalink to grilled bacon salad with arugula and balsamic | 29 comments to date | see more: Appetizer, Arugula, Grilling, Meat, Salad, Summer

From the middle of May until the end of November, I’m a pie girl. I have to restrain myself from eating it at every meal since my mother trained me from a very early age that leftover pie is fair game for breakfast. Sometimes we would even eat it straight from the dish: two forks, Sunday crossword.

Summer is exciting because the fruits that thrive in a pie crust are all ripening. Strawberries and rhubarb happened, other berries are ripening on the vine, the peach trees are heavy with fruit, and the apples are beginning to sweeten on the branch. Fruit is the romantic part, but crust is an important part of the equation.

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4.67 / 5 Stars | 21 Reviews

by Behr

“Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all ‘canned up’!”

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In summer months, a cheese platter can play a unique role. Rather than taking the typical approach and turning cheese into a centerpiece, make summer fruit the star, with only a cheese or two as support. 

If you choose your cheese properly, you can showcase the best stone fruit in an entirely delicious — and simple — way.

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For my husband, vacation means one thing: Time away from the city, preferably in mountains that have views of the sea and the smell of sage. Last summer we decided to go whole hog and guzzle up the concentrated beauty of northern California, with a swing through Big Sur, quite likely one of the most extravagantly lovely places in the world. And there I met my Vacation Scone, the scone for weekend mornings and special breakfasts, the scone that doesn’t pretend to be anything more or less than a massive fluffy treat, craggy and crisp, laden with summer fruit and stained with juice. 

If you’re going to make just one scone, let me explain why this should be the one. 

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My French mother-in-law is quite a cook. Over the years, I’ve asked for her recipes, but she cooks mostly from memory. I’ve tried to look over her shoulder and take notes, but she’s too quick. When I want to know how she does it, I go to the source, Larousse Gastronomique. I’ve eaten clafoutis in many forms. (Please don’t tell my mother-in-law, but I’ve made it with ripe summer peaches before. Delicious!) No matter how many variations I try, the classic, with unpitted cherries, remains a favorite. More