Here’s a great idea for what you could do with that half-cantaloupe lurking in your fridge: finely chop the flesh and mix it in a salsa, as Empire State South’s Hugh Acheson suggests in his beautiful new cookbook, “The Broad Fork: Recipes for the Wide World of Vegetables and Fruit” (Clarkson Potter).
Recently on a romantic, 3-day trip to Rome, I drank a great, pre-dinner Aperol spritz (aperitivo) while eating some homemade grissinis. These simple Italian breadsticks were crispy and crunchy with a slightly nutty touch and finished with olive oil. Here’s the recipe I learned for them when I lived in Torino 10 years ago. Andiamo nella cucina! (Translation: Let’s go into the kitchen.)
At the peak of blueberry season, don’t limit your consumption to breakfast and dessert. Blueberries also add a pop of color and flavor to summer salads. In this main course salad, balance the peppery edge of arugula with a pop of tartness from the blueberries.
Michael Greene grew up on these old-time fluffy “cat-head biscuits” that have been a Matthews Cafeteria signature for six decades.He learned to make them by watching the cooks mix, roll, cut, and bake some 300 to 500 a day in a sprawling old basement kitchen where he has spent much of his life.
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Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.