Teriyaki pork tenderloin is total comfort food for me — it appeared in my mom's cooking rotation at least once a week when I was growing up, and it was always served with a side of yellow rice and a big green salad. Yes, it was the pre-marinated pork in a bag, and yes, it was delicious.
I've been a fan of zucchini noodles ever since a friend with a spiral vegetable slicer introduced them to me a couple summers ago. But this year I have a new obsession: raw, refreshing cucumber noodles!
Even before I'd been to the Northstar Cafe in Columbus, Ohio, I'd heard about their veggie burgers. "They are unlike any other veggie burger you've ever had," I was promised by both vegetarians and non-vegetarians. I'll give you one guess what I ordered when I finally made it to the restaurant myself!
If you don't think you like catfish then somebody didn't do something right. Perfectly fried, Southern-style catfish — whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river — should not be underestimated. There are countless ways to prepare it, but I like this one best: a quick dip in hot sauce followed by a crunchy cornmeal coating yields the ultimate deep-fried fillet of fish.
A gal can't live on green salads alone. That's why, inspired by Emma's idea to eat a salad inside a pita pocket, I decided to wrap a salad inside a rice paper roll, creating a fresh, crunchy summer roll that is a cinch to throw together. Roasted shrimp, chunks of avocado and crisp romaine are wrapped up and dipped in a creamy miso-tahini dressing for a cool, satisfying summer lunch or dinner.
When summer fruits are ripe and ready to go, it's hard not to want to eat them for breakfast, lunch, and dinner. And really, why not? If you have heaping handfuls of cherries, peaches, cantaloupe, and more, here are some ideas from around the web for incorporating them into dinnertime meals:
Happy Independence Day! (And to our visitors from outside the U.S., happy Thursday!)
All across our great country today, patriotic folks will be slipping into swimsuits, cracking open cold beers, and firing up their grills. But just in case you didn't get a menu planned in time, these splendidly simple grilled sausages with their trio of dipping sauces have you more than covered.
Pasta salads are infinitely flexible, delicious, and ready be dressed up. When I get a crush on a cheese or a vegetable the pasta salad plays impresario, showing off its charms. But I can get easily carried away; if goat cheese, why not Parmesan too? A handful of dried fruit, toasted pecans, three cruciferous vegetables, and a gilding of bacon, and pretty soon we're in the third ring of a salad circus.
While elaborate salads are delightful, there are times, like right now in picnic season, when it is better to strip it down to the basics and keep it simple. This reader favorite has a mere handful of ingredients, but they're winners — feta, olives, snap-tender broccoli, and colorful pasta. This is the easy pasta salad party you need this week.
When it comes to warm-weather lunches and light dinners, summer is pasta salad season around our house. I find pasta salad is pretty much always the solution to the "what do we have for dinner" question when there's nothing but a few veggies and maybe a little cheese in the crisper. While it always satisfies, there are some pasta salads that are infinitely better than others. What are their secrets?