Every year it's the same. September's calendar page opens up, and I'm seized with a sudden panic: I didn't eat enough watermelon! If you feel the same, here's a clever way to slurp up an extra serving of watermelon at the end of the summer.
Something about this textured place setting feels like it'd be perfectly suited to a fall table, don't you think? The interesting mix of sage, cloves, and a striped feather is lovely set against the cream ceramic plate and the dusky gray linen tablecloth.
Now is the Time of the Zucchini. Those jokes we told earlier in the season about monster-sized zucchinis and leaving bags of squash on the neighbor's porch in the dead of night are no longer funny. We have sautéed it and stuffed it and sliced it into ribbons. We have had ample slices of zucchini bread and there are enough muffins stashed in the freezer for a month of brunches. And yet, still there is zucchini. When you've done everything you can think of with zucchini and are all fed up, what then? We have ten ideas you might not have tried yet.
Summer vacations are for families. The kids are out of school, the beach is full of playmates, and the whole family can get away together. But after school starts, this is one of my favorite weeks: my time at the beach with the ladies. It's all about the food, the books I never got around to reading, and the long, rambling chats on the porch. And thanks to the friend that came with me, the food has been outstanding.
Earlier today we showed you the oh-so-easy method for making butter at home. And since I now have butter on the brain, let's talk about another kind of butter that is also quite easy to make, and, if possible, even more amazing and delicious.
Where I live, fall is not in the air. The late summer heat is relentless and there will be no hot apple ciders or spiced cakes in my near future, which is why I love this idea from the blog Will Cook For Friends: chai-spiced tea cubes served in a glass of icy-cold milk. It's a way to enjoy the warm spices of autumn in a cool, refreshing treat!
It may seem like a high-summer food, a batting-mosquitoes-backyard-barbeque kind of thing, but I'm still getting sweet corn in my weekly CSA box, and probably will for a week or two more. So corn stays on my menu this week, regardless of the cooler days and the smattering of leaves I've started to see on the ground.
I love it when I find smart ideas for otherwise one-use pans. The latest? Those sweet and pretty mini bundt pans, good for cooking up tiny tea cakes and not much else. But wait — how about mini ice cream bites? Oh yes please.
I have never met a challah I did not like. There is simply something magical about the puffed, egg-enriched loaves that sit at the center of many Jewish holiday meals and that make an extravagant base for French toast. And yet as a kid, I would count down the days to Rosh Hashanah when my mom would bring home challah baked specially for the holiday.
At this time of year, the calendar may be pointing toward cooler weather and cozy fall meals, but the markets are still full of the bright produce of summer. It's a great time to be in the kitchen, mixing up summer veggies like zucchini, eggplant and corn with the first autumn squash into comforting soups, stews and casseroles. Here are six recipes to try in the coming weeks.