Here’s an old-fashioned Memorial Day dessert idea with a modern twist. Remember the days of churning ice cream on the back porch on a summer afternoon? Me neither, because I’m not that old, but I love the idea of arranging a special treat for the long weekend. Homemade froyo is something I’ve never tried before, but if you have an ice cream maker, it’s as easy as sticking the insert in the freezer for a couple of hours, dumping in […]
Are you ready to kick off the first long weekend of summer with drinks al fresco and beachside snacks? These lobster kebabs are a clambake on a stick – all the flavors of a beach picnic, grilled to perfection and lashed with melted butter. This isn’t so much a recipe as a method of assembly; some of the ingredients need to be cooked first, skewered, and then dropped on the grill just long enough for grill marks to form. It’s […]
Soba noodles are made of buckwheat, a lower-calorie, higher-fiber grain that tastes lighter – though it will fill you up just as nicely as a udon noodle. Finding a green tea-flavored noodle makes this more interesting, but it’s not essential. I love this recipe because it bursts with flavor and color: crunchy veggies, smooth, nutty noodles and a bite of hot pepper to hold your attention. It’s an entrée, a side dish, and an eat-it-cold-out-of-the-fridge breakfast. You really can’t pin […]
Local strawberries are perfect right now – luscious, bountiful,dro and full of sweet nothing-else-tastes-quite-like-it-flavor. They’re a different species from the pale versions you find at the grocery store in December. These are STRAWBERRRRRIES as God meant them to be – a delight to the sense – and there are a hundred different ways to enjoy them. This recipe for individual strawberry charlottes can be a little work or a lot, depending on whether you want to make your own ladyfingers, […]
ASPARAGUS AND NEW POTATO SOUP When I hear the words “potato soup,” I think of something heavy, white, and not very appealing. This is potato soup for the way we eat now – light, bright, and full of the flavors of the season. It’s more like a broth with vegetables than a soup, and would make an elegant first course at a special dinner, or a lunch treat with a crusty multigrain roll and a green salad. It reminds me […]
