kim
total posts: 131
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Dressed with vinaigrette, this chunky potato salad is redolent with feta, basil and tomatoes.
www.culinate.com
Use the season's cherry tomatoes in this zesty tomato-olive relish.
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Lemon gives this fresh tomato pasta an extra, delicious, dimension.
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What do you get when you cross a mojito with a gin and tonic?
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A seasonal treat: Cornmeal cake with rosemary-scented syrup and blackberries.
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One organic chicken, four dinners -- including this amazing grilled chicken tikka masala.
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A summertime cake that works for breakfast or teatime, as well as dessert.
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Quite possibly the best gazpacho you've ever made — and it takes only minutes (but let it chill).
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A gorgeous berry sorbetto recipe from a Slow Food chef.
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How do you store your food? Not all containers are created equal.
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Too early for fresh strawberries in your region? This crisp takes advantage of frozen berries — and tastes like summer.
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Sharpen your grill skills: Enter to win a free trip to Napa to attend a grilling class!
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Cast iron: the best pan for the money -- and other bits of cooking know-how.
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Ebelskivers are easy; you just need the right pan for the job.
wednesdaychef.typepad.com
On my to-do list: Beet salad with horseradish and fried capers.
madeater.blogspot.com
I've sometimes wondered how frog legs are prepared. Now I know: Served warm with a "tomato-y sauce."
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Joan Nathan’s melt-in-your-mouth rugelach are easier to make than they look.
