When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet.
Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it!
There are certain desserts that are so easy to make and so stupendously rewarding that they should be at the very top of your list for special occasions.
I could eat this salad every day! It has all the elements I love in a salad: something crunchy (pine nuts and red onions), something salty and tangy (sherry vinaigrette and feta cheese), something sweet (dried currants), and some tasty greens (peppery arugula).
It makes a great lunch all by itself when you’re in the mood for a salad. It also pairs well with anything coming off the grill or with simple roast chicken if you want to serve it for dinner.
When summer finally hits its stride, you begin to understand Italian food.
Think of figs, arranged on a pretty plate and drizzled with honey. Or perfect peaches macerated in white wine and strewn with lavender. Or fresh-picked, fat asparagus, peeled, steamed, doused with fruity olive oil and topped with finely shaved shards of Parmesan Cheese.
There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.
This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world.
Fellow gardeners, you know this tale well. You step away from your garden bed for 1 minute (or a weekend) and come back to find a monster zucchini hiding in the greenery.
Sometimes the plant warns you. Regular zucchini production starts slowing down, odd for early summer. The reason? All of the plant’s attention is going to feeding that one humungous baseball bat of a zuke.
Fortunately, those ginormous zucchinis are perfect for stuffing!
This post is brought to you in partnership with Stubb's Bar-B-Que
As we all know, bacon makes everything better. You know what, though? So does barbecue sauce!
These spicy grilled jalapeño poppers are stuffed with an addictive mix of Stubb's Sticky Sweet Bar-B-Q Sauce, cheddar and cream cheese, and glazed bacon before being grilled until hot and bubbly.
We can wax on about the glory of the mojito – this perfect concoction of rum, mint, sugar, lime juice, and sparkling water — but I’m guessing you won’t need a lot of convincing in that regard.
Instead, let's discuss the building of the mojito, which in my opinion, is what distinguishes a “good” mojito from a “truly incredible” mojito.
Dreaming up a menu for your next summer cookout? Look no further than one of our favorite pantry staples, olives.
The buttery, mild flavor of both California green and black ripe olives are a fantastic contrast to all of the smoky flavors coming off the grill this summer. You can chop them up into a quick tapenade to serve with chips, make a quick relish to spoon on top of burgers, or toss them with fresh summer vegetables in a pasta salad.
Here are fifteen recipes that put a can of olives to work, guaranteed to make your next cookout a memorable one!
