Wednesday, August 23, 2017

Salsa Verde with Roast Tomatillos

Salsa Verde with Roast Tomatillos

Wonderful as a dip or sauce for grilled meat or fish

Ready for some bright, tangy flavor? Just dish up the Salsa Verde.

This dish, which is made with tomatillos, takes just minutes to whip up. It’s equally good at room temperature or chilled, so you can prepare a batch at the last minute while you’re grilling meat or fish.

Best of all, it will turn your next ordinary meal into a fiesta.

Wednesday, August 16, 2017

The Millionaire Cocktail

Millionaire Cocktail

This Prohibition-era classic tastes like a million bucks

Ah, the 1920s. Flappers. Sheiks. Jazz. Prohibition. Bootleggers. A roaring stock market.

Despite Prohibition – or maybe because of it – during the 1920s drinking gained a social acceptance it never had before. And the stock market was creating more millionaires (at least on paper) than history had ever known.

So The Millionaire Cocktail was born. Enjoy it before The Crash comes.

Wednesday, August 9, 2017

Peach and Chipotle Gazpacho

Peach and Chipotle Gazpacho

This zesty, refreshing vegan starter tames summer heat

The dog days of summer are here in our part of the world. So let’s cool off with gazpacho, shall we?

This peachy version combines sweet summer fruit with savory cukes and bell peppers, then lets them romp in chipotle fire.

Make this soup ahead of time and pop it into the fridge. Then – chill out!

Wednesday, August 2, 2017

The Eclipse Cocktail

Eclipse Cocktail

This classic is perfect for celebrating the August 21st solar eclipse

The US will experience a total eclipse of the sun this month – the first one to completely cross the lower 48 states since 1918.

We’re lucky enough to live near the path of eclipse totality (where the sun is completely covered), so we’re gearing up! Of course, that includes laying in the makings for The Eclipse Cocktail.

It’s not every day you get an eclipse, so drink up!

Wednesday, July 26, 2017

Zucchini and Chickpea Stir-Fry

Zucchini and Chickpea Stir-Fry

This tangy vegan dish makes good use of summer’s bounty

Got zucchini? And yellow squash? The way veggie gardens produce this time of year, you may be overloaded with both – and looking for recipes.

We’ve got you covered.

Serve this quick stir fry over polenta or rice, and you have a dish that’s perfect for Meatless Monday. But it’s tasty enough for company, too.

In fact, we bet they’ll ask for seconds. So double the recipe and use up even more of that bumper zucchini harvest.

Wednesday, July 19, 2017

Bombay Presidency Punch

Invented in 17th century India, this may be among the oldest “mixed drinks”

You might think punch is just a watered-down kiddie drink, fit only for holiday gatherings.

Well, let us introduce you to the Bombay Presidency Punch. Its ancestry features hard-drinking sailors, East India traders, and a Hindustani-inspired name.

Spice Islands ahoy!

Wednesday, July 12, 2017

Roast Peach Salad

Roast Peach Salad

Ham, goat cheese, and balsamic kick up the flavor

Fresh peaches are one of the glories of summer. But sometimes the peaches we find at the market are less than fully ripe. What to do?

Roast them, we say (grilling works too). It brings out their sweetness and concentrates their flavor.

You don’t need to save them for dessert, either. Their sweet intensity plays well with savory ingredients (we like to use salty ham or prosciutto, plus goat cheese). Mix in some balsamic vinegar and olive oil, and you have a scrumptious salad.

A versatile one, too. This salad is fancy enough to start a summer dinner party. But it’s easy enough to serve as a quick weekday main.