It's right about now that I started getting the bug to throw a dinner party. Farmers markets are opening and giving us fresh ingredients to play with. Rhubarb! English peas! Asparagus! If the weather continues to cooperate, dinner outdoors is a distinct possibility. And when I stumble across recipes like the creamy tagliatelle above, the party practically plans itself.
There aren't many who don't love to hang out with a bunch of friends and family over a good meal, but sometimes the idea of heating up your kitchen to do so can sound less than appealing. No one wants to invite people over to a sweat box, so instead, plan accordingly and entertain heat free!
Q: I managed to get my hands on a hand-me-down slow cooker late in the winter from my parents this year and I was wondering if you had any suggestions of lighter spring/summer dishes that could be made using this wonderful time-saver?
One of my New Year's Resolutions was to work more beans and other legumes into my daily diet. This was easy-peasy during the colder months, but I'm struggling to find lighter bean dishes now that warmer days are upon us. A few recipes are below, but I could sure use some help. Any ideas for warmer weather bean dishes?
As delicious as fava beans are, it's a pain in the you-know-what to get them shelled, blanched, and peeled in order to eat a single bean. But Sophie Brickman at the San Francisco Chronicle says we can forget all that. She has a much simpler method.
Stinging nettles seem to be having their time in the sun, as it were. In years past, we've spotted one recipe, maybe two, mostly begging people to "pretty please, just give nettles a chance!" This year, recipes like the ones below are popping up all over the place with enthusiastic reviews! Have you tried stinging nettles yet?
I suddenly find myself in possession of a grill, my own patch of outdoor space, and thanks to years of yardless city living, absolutely zero grill recipes in my collection. Help! What should I grill first?
In my household, peeling asparagus is considered one of those fancy chef's tricks and more often than not avoided. But many people differ and insist that asparagus should be peeled, the exception being the teen-tiny pencil thin spears because, well, then there would be nothing left.