Take advantage of farm-fresh sweet corn at its peak: Simply shuck and start grilling. Cook corn, onion, and red pepper a day or two in advance if you happen to have the grill fired up for another meal.
Pre-smoked turkey legs from the supermarket provide a great shortcut for this dish. Piquant salsa verde and salty cotija cheese added to the meat make this speedy meal a tasy summer staple.
Preheat grill. Grill smoked turkey legs, turning occasionally, until just warmed through, about 15 minutes. Meanwhile, in a shallow bowl, combine onion and lime juice. Set aside for 15 minutes.
Grilling lavash guarantees a crispy crust—no dough rolling required.
Preheat grill to a moderate flame. Cut zucchini lengthwise into ¼-inch slices. Quarter the shallot, keeping root end intact. Brush zucchini slices and shallot quarters with olive oil and sprinkle on salt.
First the good news: It doesn’t snow year-round in Minnesota. Really, it doesn’t. The better news: Contrary to what you might have gathered from “A Prairie Home Companion,” there’s a lot more to Minnesota’s food scene than lutefisk and hotdish. And the best news of all? There may not be ten thousand cheeses in the land of ten thousand lakes (and ten gazillion mosquitoes), but the hundreds of choices available in the thriving Twin Cities of Minneapolis and Saint Paul, as well as surrounding areas, make for a cheese lover’s paradise.
As a photographer, I am intrigued by how people arrange their spaces. Some consider the kitchen the most important room in a home. Not only is it where food is prepared daily to satisfy our physical needs, it”s also the place where social relationships are secured and cultural identities are passed from one generation to the next through the rituals of cooking, sharing recipes, and eating together.
I was drawn to these rather spare kitchens in Cuba, where out of necessity, people have learned to improvise. In every kitchen I photographed, there were obvious signs of care reflected in the way people placed their few belongings. Each image is imprinted with a sense of the spirit of those who live within. ellensilverman.com
"I’ll be working in my office, and they’re spreading manure outside my window!” laughs Neal Kolterman, vice president of sales and marketing at Pineland Farms Inc., a farm and nonprofit campus in central Maine. “It’s a stunning property and a beautiful place to work. There’s a real connection between community, agriculture, and recreation here—that’s what Pineland Farms is all about, connecting community with the land.”
Back in the day, before refrigeration, pickling was the most efficient and common method of preserving ripe vegetables. But in Italian, French, and Spanish kitchens, cooks have also long conserved their fresh produce in oil, which yields a velvety, full-flavored product that differs entirely from the briny snap of a pickled product. Without sharp acidity, oil-preserved vegetables are highly compatible partners to all kinds of cheeses, from soft chèvre to shards of aged Pecorino.
Grilled asparagus have a subtle flavor that pairs well with the fruitiness of olive oil. This recipes doesn't dress up the asparagus in a lot of flavors, but lets its natural early-summer green flavor shine through.
Trim away the woody ends of the asparagus. Make sure the asparagus spears are all about the same height and that the tallest is at least 1 inch shorter than the height of the canning jar you are using.
These marinated artichokes, inspired by the America's Test Kitchen DIY Cookbook, are incredibly luscious and versatile. You can use them as an accompaniment for a cheese plate, an addition to a pasta dish, a topping for pizza, or simply eat them straight from the jar.
Remove 4 1-inch strips of zest from the lemon. Cut the lemon in half and juice ¼ cup of juice. Reserve the used lemon halves. Combine the lemon juice, strips, and oil in a large saucepan. Set aside.
One of the most classic vegetables to preserve in oil is the bell pepper. This recipe, adapted from Eugenia Bone's Well Preserved, takes time, but preserves the simple and delicious flavor and texture of the peppers.
Place the peppers under a broiler on high and roast until they begin to blacken. Rotate the peppers so they blacken on all sides. This will take about 20 minutes total.
Remove the peppers from the broiler and allow them to cool. Pell away the blackened skin. Slice the peppers into strips about 1 ½-inch wide.