Search results
News about zucchini, recipes, chicken thighs
News about brunch, 25 pizza recipes, Bon Appétit
Also in the news
Golden Summer Pepper Recipes - Yahoo Recipe Search
Food.comThis is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.EatingWellWhen corn stands are full of fresh, tasty corn in late summer, grab a few extra ears for this 35-minute corn cake recipe. Loaded with fresh corn, carrot and green pepper, each patty is cooked until crispy and golden-brown and served with a cilantro-lime yogurt dip.Food52As soon as I saw Ottolenghi's method for Sweet Corn Polenta (link below), I couldn't stand the thought of not tasting it. I adapted the recipe and went with a high-summer theme by adorning the golden puddle with a vibrant red no-cook tomato sauce. It was pleasing and satisfying in so many ways. https://food52.com/recipes/18519-yotam-ottolenghi-s-sweet-corn-polenta-with-eggplant-sauceFood52I first started making rice salads a few years ago after reading about the technique in one of Lidia Bastianich's cookbooks. Served at room temperature, they are a nice accompaniment to grilled meat or fish and are a great way to use up leftovers. Rice absorbs lots of flavors, yet the grains always seem to retain their distinct, chewy texture, even when coated with a vinaigrette. I mostly make rice salads in the summer. I often make them with tomatoes and fresh mozzarella or with fresh summer vegetables. But I thought that it might be fun to create a rice salad featuring winter vegetables. I love the flavor of radicchio. It seemed assertive enough to stand up to the olive and lemon flavors in this vinaigrette. The method of broiling it is inspired by a recipe created by NYC chef and cook book author Andrew Carmellini. Roasted peppers seemed to nicely compliment the radicchio. While grape tomatoes aren't a winter vegetable per se, I liked the fresh flavor that they added to this winter salad. Normally, I make rice salads with a lemon and olive oil vinaigrette or a red wine vinegar and olive oil dressing. I decided to try making a dressing using whole olives. I experimented with a few different varieties. Green Cerignola olives look the prettiest (the dressing was a lovely green-golden color), but I preferred the meaty flavor of black Nicoise olives. When I made the vinaigrette, I thought that regular lemons tasted just fine, but Meyer lemons had a more layered nuanced flavor.You could use a sharp firm Italian cheese, such as aged Provolone in this salad, but I liked the creamy texture and fruity flavor of Taleggio cheese.Food52A few blocks away from my first apartment in NYC was an Entenmann's Bakery Outlet. You could peer in and see towers of glossy blue-and-white boxes and crinkly cellophane-sealed treats. Sugar is my siren song, so I responded. Twenty minutes later, dizzy with choice, late afternoon sun blinding me, I snagged a Louisiana Crunch Cake. Back home, I discovered this was a tube of impossibly soft, vaguely coconutty yellow cake with a thin shellacking of glaze. I also discovered that slice after slice was disappearing at an alarming rate. When I returned a week later to stock up, the store, like a chimera, had vanished. A fluttering vinyl banner was the only reminder of its existence. I gave up looking for the box on the shelf and decided to re-create my memory of it. For the loftiest, tenderest, most cottony cake, I turned to reverse-creaming, a mixing technique pioneered by Rose Levy Beranbaum, living legend and dear friend. It has the added advantage of being much quicker than the traditional cream the butter and sugar way. For the best texture, bleached cake flour is a must. Nerdy types like me will appreciate knowing that bleaching alters the flour’s acidity and structure, enabling an airy but close-grained interior. (Also? Hate to break it to ya, but the oft-repeated suggestion of cutting all-purpose flour with cornstarch just isn’t the same. Sorry.) For a pervasive crunch, in homage to the benne seeds of the South, there’s sesame in addition to the coconut that clings to the pan. Once baked, the entire cake is encrusted with a delicate snap-crackle-pop. So where did this cake come from? The earliest mention I could find is in The Brooklyn Daily Eagle from July 1941. In a column called Food Frontiers, Margaret Pettigrew wrote that “the glamour girl of desserts to sweeten the Summer menu is Crunch Cake” from Mammy’s Pantry, a Southern-style restaurant on Montague Street in Brooklyn. She described the cake as “golden, flavorsome and feathery light,” piled high with meringue. Very different from the current iteration, and also without the specificity of Louisiana. A few years later, in 1949, The Daily Register (in Red Bank, New Jersey) shared a flyer from Acme Markets advertising a Louisiana Crunch Cake for 45 cents. The enticing copy declared it a “luscious golden cake made with fresh oranges, delicious crunchy crust, made of tasty macaroon crunch.” There’s a picture of a lady, hair pulled back, in a dress with a scalloped collar, holding a hefty ring cake. Most recipes online reference the Entenmann’s version as their inspiration. In all likelihood, the predecessor to the Entenmann’s one may have started in Burny Brothers Bakery in Chicago—a series of ads and coupons from the bakery mentioning the cake pepper newspapers in the ’50s. In the late ’70s, Entenmann’s acquired Burny Brothers. And so I like to think that the cake I saw through the glass all those years ago is a treasured heirloom, in its own commercial way.Food52I woke up dreaming of this recipe. It's unlikely that mangoes, native to India, were enjoyed in Andalusia, birthplace of gazpacho. But the smooth, sweet golden flesh of the mango is a natural fit for a cooling soup on hot summer days. The classic gazpacho has few ingredients: tomato, cucumber, pepper, onion, garlic, salt, vinegar, stale bread, and water. In this recipe, I've stayed close to the original (if it ain't broke...), swapping out the tomato for another fruit, mango, spicing it up just a little with the slow burn of jalapeño, and used yellow instead of green bell pepper to keep this gazpacho mango-hued. I've also omitted the stale bread, which is traditionally used to thicken gazpacho, as mango naturally thickens when puréed. I serve my mango-jalapeño gazpacho in some gorgeous Moroccan tea glasses that were given to me as a gift, but any clear shot glasses will do. ¡Buen provecho!Food and WineNew York City chef Dan Kluger makes a deeply flavorful vinaigrette for summer's sweetest and juiciest tomatoes. Instead of dry-roasting almonds for his salad, Kluger toasts them in olive oil until they're crisp and golden, then uses the richly flavored oil to make a tangy dressing.In 2018, Food & Wine named this recipe one of our 40 best: When we come across a recipe that is both delicious and economical, we take notice. An eye-opener for us was the vinaigrette that chef Dan Kluger of New York City’s Loring Place created for this salad, which highlights summer’s juiciest and sweetest tomatoes. Kluger (who was named a Best New Chef in 2012 for his work at New York’s ABC Kitchen) toasts chopped almonds in olive oil until crisp and golden, then, instead of discarding that fragrant oil, he whisks in grated garlic, vinegar, lime juice, and a bit of sugar for a phenomenal dressing. Topped with red onion, jalapeño, mint, and basil, this dish is a total summer showstopper.TastyThese zucchini wedges are a light and healthy snack that are perfect for summer. They are lightly breaded and baked until golden brown, making them a great alternative to traditional fries.
