My favorite way to cook corn on the cob? In the microwave! This technique could not be easier. Place your unhusked ear of corn in the microwave and cook it for two minutes per ear on high. That’s it! You can check if the corn is done by pulling back the husk to check if…
Corn on the cob is one of summer’s joys. Growing up in the Midwest, my family and I would spend our summers at a lake in Indiana. The farmers near the lake grew delicious sweet corn in the sandy soil. I remember coming in off the lake towards the end of the day, getting in the car with…
It’s that time again: cucumber season! Usually, one cucumber plant produces a plethora of cucumbers. What to do with them all? First, I’ll show you how to prep them, and soon I’ll follow up with my favorite recipe for quick cucumber pickles.
I love watermelon. I wait all year for the middle of summer when I can once again enjoy the taste of fresh, ripe watermelon. A hot late July or August day and a big, thick slice of chilled watermelon is heaven! Better yet, add some good friends to the scene and you have an invitation to share laughter…
I remember waiting and waiting for the first strawberries of the summer when I was a child. It seemed like forever before they arrived. But once they did, joyfully, there was an abundance! I spent many a summer morning eating bowls and bowls of fresh, fragrant, sweet strawberries. Strawberry shortcake is a true summer treat….
Nothing can replace the taste of freshly whipped cream. The recipe is so easy and the results so luscious, there’s no reason not to try it yourself. Your family and friends will definitely thank you for it!
These shortcake biscuits are simple, slightly sweetened, cream biscuits. Very easy to make, they are a perfect base for strawberry shortcake. They do a great job of soaking up the lovely strawberry juices yet manage to hold their shape.
Salsa verde is extremely simple to make. The end result is a sauce with a distinctly flavorful punch. This example of an Italian green sauce is but one of many versions. Green sauces can be found in cuisines around the world: Italian pesto, Indian cilantro mint chutney, Mexican salsa verde…the list goes on.
Poaching is a simple but underutilized, moist heat cooking technique. I love salmon and chicken breasts cooked this way. Poached foods are cooked in a court-bouillon, a briefly boiled, lightly flavored liquid. In this recipe I use white wine, but you could substitute the wine with another acid such as vinegar or lemon juice.