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Burning Love: Char Your Vegetables

Del Campo's Dishes (photo: Greg Powers)

Del Campo's Charred Tomato Salad + Charred Ceviche (photo: Greg Powers)

Remember when burning your vegetables was considered a bad thing? These days, though, chefs are using high heat and chars to draw out the caramel flavors of fruits and vegetables without needing extra sauces and flavoring.

At Del Campo in Washington, DC, chef Victor Albisu serves South American barbecue with a focus on burnt items, so much so that the menu reads like a market stand of grilled items – tomatoes, scallions, artichokes, squash, onions. 

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Sifted: Mississippi Mud Brownies, Bloody Mary Shooters and More S’mores

Mississippi Mud Brownies by Bev Cooks

5 Hot Links We’re Loving:

  1. We’re eating our way through America and discovering the deliciousness each state has to offer. Bev Cooks’ recipe for Mississippi mud brownies captures the taste and soul of the state’s infamous Southern pie.
  2. Its National Peach Month and Fork vs. Spoon’s peach butter breakfast rolls are calling our names. Don’t worry peach cobbler, we still love you.
  3. National S’mores Day came and went, but the ooey gooey marshmallow treat is just as good on any day of the year. Zesty Bite’s S’more cookies capture all the classic flavors without the campfire.
  4. Sunday brunch anyone? Featured on Ode to Awe, these Bloody Mary shooters with an Old Bay rim are just the ticket to keep the weekend fun rolling.
  5. It’s been a summer of light and zesty pasta salads. Love and Lemon’s summer squash and corn orzo celebrates late summer produce and makes for excellent picnic fare.

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How to Make Buns on the Grill

Grilled Buns

As summer temperatures get hot and steamy, we’re heading out to the backyard for grilling. And there’s no need to heat up your kitchen to get fresh, crusty rolls to pair with your burgers and kebabs. Make them right on the grill!

This recipe is fast and easy to do, and there is nothing better than fresh bread!  These buns are made from the olive oil dough in my first book Artisan Bread in Five Minutes a Day. Mix up a large batch of dough, which stores in the refrigerator for up to two weeks. It can be used to make everything from baguettes to calzones in just five minutes of active time.  With this dough on hand, you can have fresh bread every day.

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