Sometimes the last thing you want to do at the end of a long hot summer day is turn on the oven and make a meal. So here's a delicious solution that requires no more heat than is necessary to grill up some bread.
Wouldn't you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal?
My all-time favorite dessert is cherry pie. Yes, I rank it higher than any chocolate concoction you can name. I even like the gluey, over-thickened versions served up in diners.
When it comes to ice cream, I generally feel it's hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know... How retro!
As the weather gets warmer, I cook lighter. And in The Husband's taxonomy of food, crabcakes are relatively light. So I thought I'd employ a couple of seasonal stars to put a spring spin on them.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos; literally, "to spring up." But however it is spelled, it makes me happy.
Snow pudding is a great old American recipe that dates back to pioneer days.
Our spring feasts - often centered around Passover and Easter - typically call for a center-of-the-plate star like brisket or lamb.
I've always been a big fan of eggplant Parmesan.
With St. Patrick's Day nearly upon us, our minds often turn to corned beef and cabbage.
There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook.
It's the same thing every year. We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds in the new year.
Some years, around Halloween, my mom would get ambitious and turn the pumpkin seeds into a snack.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore's delight.
Like most Americans of a certain age, I ate canned tuna all the time when I was growing up. But when someone first suggested that I try canned salmon? Well, I was horrified.
Scallops are the perfect summertime food - light, yet filling, flavorful, but also versatile enough to pair with all sorts of foods. In this case, with salad.
If you've never tasted fresh lemonade, you don't know what you're missing. It's just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar.
Though everyone seems to have a different way of spelling tabbouleh - toubouleh? tabouli? - more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with veggies, olive oil and lemon juice is delicious.
Summertime is burger time. And it's so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return.
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