Matt Armendariz's heirloom salad
I try to treat all my seasons equally. I love tender young vegetables in spring long and rich braised meat and stews in autumn. But if you really want to know what gets me going then we only need to chat about summer. It’s where my favorite flavors come together: cool and hot, sweet and smoky, bold and beautiful. It’s a time of year when intense flavors play well with just about everything and everyone gets along peacefully.
Continue Reading Matt’s Ultimate Summer Salad
Laura Calder's gazpacho, French-style
Just back from a wonderful summer vacation in France, I’m ready to ring in Bastille Day stateside with some recipes from French Food at Home.
Continue Reading Bastille Day: Cool Off with French Food at Home
You can pick your friends. You can pick your berries. But you can’t pick your friends’ berries.
Unless you have a friend named Patty who owns a huge u-pick berry farm on the North Fork of Long Island. Or a friend like her.
Continue Reading Picking: Blueberries and Raspberries
Summer in a bowl: David Rocco's panzanella salad
On a sweltering Sunday, the last thing I wanted to do was turn on a burner or the oven. It was the perfect day for light, refreshing no-cook recipes. Maybe a salad, I thought, but not any old boring jumble of lettuce and dressing. A couple fresh Italian salads from David Rocco’s Dolce Vita caught my eye and I knew they’d make an ideal summer meal.
Continue Reading Cooking the Channel: A Duo of David Rocco Salads
Chicken Burger with Lemongrass and Lime from Bill's Holiday
We’re blazing our way through Cooking Channel recipes, one show at a time. Hope you’re cooking along! Leave links to your blogs and post pictures to Facebook.
Continue Reading Cooking the Channel: Chicken Burgers
David Rocco takes a break as food bloggers have at it
No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…
Continue Reading Food Bloggers Cooking: David Rocco
Honey-Rich Apriums credit: Felicia Friesema
Linkage we’re liking:
Which of these three are you most likely to try?
White on Rice Couple - Todd and Diane
Welcome late-spring, a time when you can rip your dinner out of the ground, rinse it, and eat it raw. Or you can roast it, dress it with olive oil and mint, bake it in a gratin, or pile it on a sandwich.
Continue Reading Craving: Radishes; Some of Yours, Some of Ours
Maine fiddleheads - credit: Elizabeth Poisson
Growing up in Maine, April and May meant only one thing to us. A bounty of wildly foraged fiddleheads, cooked up by my grandfather on his pot belly stove, out in his garden shed…
Continue Reading Craving: Fiddleheads