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Food

For cool cocktails on demand, turn to your freezer

By M. Carrie Allan
Jul 30, 2024 6:45 am - Ripe, peak-season watermelon is one of the best things about summer, and here it takes the leading role in a slushy cocktail.
Halloumi-nectarine skewers bring bursts of flavor with each bite

By Ellie Krieger
Jul 29, 2024 1:06 pm - These skewers of juicy nectarines, red onion and halloumi cheese are grilled and then slathered with a cilantro-mint chimichurri that gets its sweet-spicy kick from honey and serrano pepper.
Chickpea quinoa cakes are like a grain salad in crispy-patty form

By Joe Yonan
Jul 25, 2024 6:47 am - These crispy-edged cakes — like a grain salad in patty form — are light and tasty on their own, and outstanding with spicy, creamy pumpkin seed salsa on top.
A bean salad without the added sugar still a sweet treat

By Don Mauer
Jul 16, 2024 10:01 am - Don Mauer puts his no-added-sugar spin on the summer classic: the three-bean salad. Here, he uses stevia to create that memorable sweet flavor.
Getting Bizzy with veggies: Three summer dishes put spotlight on properly cooked and versatile vegetables

By Biz Velatini
Jul 12, 2024 3:38 pm - If you only ate boiled vegetables as a kid and think you don’t like them, think again. Properly cooked vegetables star in these three summer meals.
This $16 bold sauvignon blanc is full of fruit and spice

By Dave McIntyre
Jul 23, 2024 6:23 am - A soft, comforting grüner veltliner from Austria and a strong, spicy sauvignon blanc from New Zealand highlight this week’s wines. We also have an intriguing, unusual red from Italy’s prolific Piccini winery.
It’s too darn hot. Only ice cream floats make it bearable.

By Allison Robicelli
Jul 23, 2024 6:23 am - A recipe for an ice cream float is a formality — its measurements meant as a safety net so that even the most nervous may let their imaginations run wild.
How to use a bunch of basil and think beyond pesto

By Aaron Hutcherson
Jul 25, 2024 6:50 am - Fresh basil is showing up in gardens and farmers markets. Here are some ways to make the most of it.
Barley gets a summer look in this vegetable-loaded black bean salad

By Ellie Krieger
Jul 25, 2024 6:51 am - This barley and black bean salad shows that the humble grain can shine in more than soup. Like other grains, it’s ideal cooked and chilled in salads, too — tender and mildly nutty, with a delightful chew.
Skirt steak brings rich, beefy flavor to this economical tagliata-inspired salad

By CHRISTOPHER KIMBALL
Jul 17, 2024 9:20 am - Italian tagliata inspired this steak salad, which uses economical skirt steak instead of a pricier cut. To impart bold flavor without obscuring the steak’s rich, beefy character, the cooks at Christopher Kimball’s Milk Street use a simple dry rub of salt, pepper and ground fennel.

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