Weekly Wrap-Up: 6/9-6/15

Cook, Recipe Roundup

Weekly Wrap-Up: 6/9-6/15

In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!

 

Spaghetti with Tomatoes & Herbed RicottaSpaghetti with Tomatoes & Herbed Ricotta
Sauces made from sugary sweet, vine-ripened cherry tomatoes are among the best of all tomato sauces. Dollops of creamy ricotta flavored with fresh herbs complete this light but satisfying dish.
Ingredient Spotlight: CucumbersIngredient Spotlight: Cucumbers
Cucumbers are at their sweetest and crunchiest during the summer months. Whether you’re pickling them or tossing them into fresh salads, here’s how to choose, store and prep cucumbers so they taste their best.
What We’re Reading: The Beekman 1802 Heirloom Vegetable CookbookWhat We’re Reading: The Beekman 1802 Heirloom Vegetable Cookbook
When it comes to summer vegetables, we’re in full celebration mode. That’s why we selected the new 
Beekman Heirloom Vegetable Cookbook, from Brent Ridge and Josh Kilmer-Purcell, as our pick for the June Cookbook Club. Read our interview and try their recipes here!
Grilled Chicken with Quick Barbecue SauceGrilled Chicken with Quick Barbecue Sauce
This sweet-spicy BBQ chicken will keep friends coming back for more. Make a big batch of sauce, and plan a second grilled dinner later in the week. 
Recipe Roundup: New Ingredients to GrillRecipe Roundup: New Ingredients to Grill

Shake up your grilling routine with some fresh ideas! Introduce some unexpected ingredients to the smoky heat of the grill this season — here are our favorite picks and recipes.

Salted Peanut Butter and Jelly Ice CreamSalted Peanut Butter and Jelly Ice Cream
Savory and sweet collide in this adult variation on a childhood classic, in which large streaks of fruity sweetness balance the salty peanut flavor. Top with chopped peanuts for extra crunch.
How to Grill the Perfect SteakHow to Grill the Perfect Steak
Aside from burgers and hot dogs, steaks are some of the most popular — and delicious — foods to cook on the grill. Here’s how to take yours to the next level, plus our go-to recipe.
Q&A with Sarah Simmons, Founder & Chef of City GritQ&A with Sarah Simmons, Founder & Chef of City Grit
Meet Sarah Simmons, the chef and founder of 
City Grit, a New York “culinary salon.” Here, we ask her all about the story behind City Grit, what she looks for in a chef, and how she’s taking the restaurant on the road. Read on!
Grilled Squash and Sausages with Sauce VertGrilled Squash and Sausages with Sauce Vert
Bright-tasting 
sauce verte (green sauce) perks up the sausages and squash in this summery grilled meal. The sauce is also great with grilled chicken and fish.
Weekend Project: Smoked Baby Back RibsWeekend Project: Smoked Baby Back Ribs
Slow smoked ribs are the ultimate centerpiece for a Father’s Day feast. And they’re easy to cook — they just need a little time and patience. Use these tips to get started and try our go-to recipe below.
Stir-Fried Zucchini and ShiitakesStir-Fried Zucchini and Shiitakes
Tender zucchini and meaty shiitake mushrooms are amped up with bold Asian condiments and crunchy sesame seeds in this easy dish. If you like, add diced tofu for added protein and serve over rice.
Party Planner: Father’s Day FeastParty Planner: Father’s Day Feast
On Father’s Day, Dad will be thrilled to gather around the grill with his family and enjoy this memorable summer meal. From infused cocktails to a simple yet succulent steak, we have all the recipes and tips you need to make him feel special. Mix some drinks, fire up the grill, and make a toast to Dad!
Make These Now: Strawberry ShortcakesMake These Now: Strawberry Shortcakes
Strawberry season is in full bloom! It’s a perfect weekend for baking. Here’s our go-to recipe for classic, golden shortcakes, filled with whipped cream and sugared strawberries.

 

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