It doesn't often get swelteringly hot in Seattle. Even in the heart of the summer, we'll have a few record-setting days, but rarely more than a handful. But when I visit my mom's cabin in upstate New York, the marriage of heat and humidity can often make for pretty uncomfortable days and a loss of appetite — which is why we always have this cool, easy yogurt dip at the ready.
I was holed up in a strange apartment, my legs were swollen and I was quivering with pain. The sweltering heat pulsed from wall to floor to ceiling without mercy or regret. It wasn’t just hot. It was an inferno. I had been in Italy for mere hours and was already living out the trip from hell.
Summertime is all about easy entertaining and easier food: bountiful produce allows us to spend less time fussing in the kitchen and more time al fresco with friends. I'm all about quick recipes that produce big flavor, and these marinated mozzarella balls do just that. The best part? They get better the longer they sit, so make a triple batch and you'll always be ready for unannounced guests that come your way.
This week, a continued conversation about the best kind of cracker for cheese. Since I prefer serving cheese with bread, a cracker's got to carry a certain kind of special quality if I'm going that route. And these most certainly do. Surprisingly, though, I passed them by for years, not knowing exactly what they were all about.
Fair warning: you will want to lick the pages of this book. Especially if the weather happens to be creeping upwards while you're reading it. The recipes in this book take our beloved childhood treat to a whole new level. We're talking fresh apricot ice cream sandwiched in snickerdoodles, palm-sized meringue cookies with blackberry ice cream, and sandwiches edges with toasted coconut. All your wildest ice cream sandwich fantasies are about to come true.
There are many reasons to love a good frittata for lunch or dinner. First, they're quick and require little active cooking time. Second, you usually already have the ingredients on hand. Third, frittata leftovers make a great sandwich, and slices are portable for on-the-go breakfasting or snacking. When I think about what to fold into my frittata, cheese is the first point of consideration. Really, isn't cheese always the first point of consideration?
I'm a bit particular when it comes to crackers. I'm even more so when it comes to crackers with cheese. I tend to be an unequivocal supporter of plain bread alongside my wedges, and the less bread, the better. (It should be the cheese that shines, right?) But when I do go the way of a cracker, I have one go-to: