The conversation on Maureen’s delicious Cucumber, Ginger, and Prosecco Sangria centered on brandy. What kind of brandy to use for sangria? Here’s one excellent comment from a reader — all good advice!
Q: I just signed a lease for a new apartment, which I’m very excited about. I love the place, but the kitchen comes with a glass electric stovetop. I’ve invested in some good Le Creuset pieces over the last few years and they’ve become my go-to cookware. I use my grill pan alone three to four times a week sometimes!
It’s a welcome treat any time of year, but there are few things more satisfying than homemade ice cream on a hot summer day. The two just have a magical way of going hand in hand.
While it’s easy to make ice cream at home, there are a few key steps to always remember and a couple pitfalls to watch out for.
4.22 / 5 Stars | 7 Reviews
by LITTLECHEF2
“Reds, yellows and greens are mixed together in this vibrant, flavorful salsa that perfectly captures the essence of summer.”
Even before I’d been to the Northstar Cafe in Columbus, Ohio, I’d heard about their veggie burgers. “They are unlike any other veggie burger you’ve ever had,” I was promised by both vegetarians and non-vegetarians. I’ll give you one guess what I ordered when I finally made it to the restaurant myself!
When your garden is overflowing and your kitchen is packed with produce, there is ratatouille. This thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your extra vegetables in one fell swoop, making enough food to feed a crowd, pack for lunch, and still freeze for later.
My favorite thing about sangria, the Spanish punch, isn’t actually the wine or spirits; it’s the luscious assortment of fruit that gets ladled into each glass. I love how refreshing it is to sip, and munch, on a warm day, and I’ve often felt bad that my teetotaling partner hasn’t been able to enjoy it. I developed this non-alcoholic version with him in mind, and discovered that I like it just as much as the real thing.
Having a few Weekend Warrior breakfast recipes in my back pocket has always served me well — recipes that go beyond oatmeal and yogurt into the territory of waffles, pancakes, stratas, and omelettes. That being said, I don’t like to spend a great deal of time on breakfast prep on the one day off I have with my husband, so I’ve been experimenting with recipes that allow you to really prep in advance — which make them good candidates for weekday breakfasts, too!
This strata is just the thing. It’s packed with summery vegetables, slices of sourdough bread, a simple egg-based custard, and a healthy sprinkling of cheese.
I once read that parsley’s flavor is the “summation of all things green.” I’d say that’s a fitting description of this classic, lively, summer herb. Parsley is one of those herbs that produces exponentially, provided the proper growing situation. If you’re growing some in your garden, you most likely have a lot of it on hand. Lucky for you, there’s a time-saving way to preserve it. No chopping required.
I’m declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can’t help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: It’s worth turning on the oven for this one.
