Smoky-Sweet Tri Tip
With a tender tri tip steak, wood chips and a hot grill, you can enjoy lip-smacking smoked barbecue in less than 30 minutes.
Continue reading » »Nigel Slater’s Parmesan Tomatoes
Nigel Slater’s ultra-easy roasted tomatoes are a beautiful way to serve one of summer’s top crops.
Continue reading » »Cherry Apricot Almond Tart
This tart has the tri-fecta effect of cherries+almonds+apricots. And its gorgeous. Get ready for it to be the talk of the barbecue.
Continue reading » »Homemade Gravlax with Wild Alaskan Salmon
‘Tis the season for fresh, sustainable wild Alaskan salmon, and there’s none better than the rich, buttery fish from the Copper River. Gravlax is a Swedish specialty that cures the salmon with a mixture of salt, sugar and spices. It’s a simple, no-cook technique requiring nothing more than a little prep work and time. There…
Continue reading » »Old-Fashioned Raspberry Buckle
Summer-fresh raspberries are the star in this simple, old-school cake that’s perfect for brunch or an afternoon pick-me-up.
Continue reading » »Greek Chicken Salad Pita with Lemon Vinaigrette
Alison Lewis’s colorful, bright-flavored chicken salad, from her book, “400 Best Sandwich Recipes, is a surefire lunch-box winner.
Continue reading » »Speedy Chickpea Couscous with Pesto
When it comes to side dishes on hectic weeknights, whole wheat couscous is a busy cook’s best ally.
Continue reading » »Basil-Mint Pesto
This simple, springy pesto is a versatile friend in the kitchen. Use to flavor whole grains, dollop on fish or chicken, or dress a bowl of pasta.
Continue reading » »Carla Hall’s Spicy Carrot and Ginger Soup
This recipe demonstrates “Top Chef” contestant (and fan favorite!) Carla Hall’s deft touch with nourishing ingredients. It’s also the type of healthy everyday food she favors that leaves room for some well-chosen indulgences. She uses herbal tea bags as bouquet garni to infuse the soup with flavor and silken tofu instead of heavy cream to…
Continue reading » »Devilish Egg Salad
My husband claims to not be very fond of egg salad . . . but he loves deviled eggs. I, on the other hand, can’t be bothered with filling those fragile egg white shells. So this is my compromise. An egg salad that tastes like deviled eggs (with a little added heft from minced celery). Heaven.
Continue reading » »
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