Ice Tea or Iced Tea? It depends on where you live. In the South, it’s called ice tea and everywhere else; it’s called iced tea.
Because sometimes ketchup & mustard just aren’t enough.
If you like carrot cake then chances are that you’ll like Zucchini Cake.
Delicious Tabouleh Salad is an excellent way to use up summer tomatoes. Tabouleh is an Arab Middle Eastern vegetarian dish traditionally made with tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt.
I love this classic New England cobbler with a tender biscuit topping. This recipe works great with any soft ripe fruit in season. You might also want to try combinations like peach and blueberry in the summer or apple and cranberry in the colder months.
At this time of year many gardens are bursting with zucchini. Making Pickled Zucchini Salad really helps to use up that late summer squash and keeps for about a week in the refrigerator.
Pickled Mushrooms are super easy to make and are perfect on salads or on a festive relish tray.
I’ve been spending a lot of time on Martha’s Vineyard this summer. I love the abundance of seafood and how the sea air fills my senses. This one-pot dinner is so easy, made with sweet cherry tomatoes, earthy chorizo, and a splash of wine. Seriously, I can’t think of a better way to spend a summer evening. Make sure you have plenty of crusty bread to soak up the delicious broth.
Make the most of your local summer tomato bounty. Heirlooms should be heavy for their size, be supple but not soft, and have no blemishes. Cracks are A-OK though.
Celebrate summer with a zesty twist on a traditional summer salad. This salad is perfect for picnics and outdoor barbeques.
