Weekly Wrap Up: 7/30-8/5

 

In case you missed them, here are our favorite blog posts of the week. Read on to get inspired…and then get cooking!

 

 

Meet Chef Dan Barber The chef at Blue Hill and Blue Hill at Stone Barns talks about his passion for local, from-the-farm foods and what inspired him to start cooking.

Grilled Squash and Orzo Salad with Pine Nuts and Mint A hearty vegetarian supper that highlights the the season’s best squash and cherry tomatoes.

Fleur de Sel Caramel Ice Cream Our favorite way to beat the heat is to whip up a batch of delectable ice cream at home. We especially love the buttery flavor of caramel spiked with high-quality fleur de sel.

Deviled Eggs with Watercress A perennial entertaining favorite, creamy deviled eggs are always a hit. Try this new version with spicy watercress and bright lemon zest.

Beef and Basil Stir Fry with Summer Vegetables An easy weeknight supper that’s enlivened by colorful vegetables. For an extra dash of color, try using purple Thai basil.

Ingredient Spotlight: Heirloom Grains Once you taste the delicious, nuanced flavors of heirloom grains, you’ll begin to think about wheat and flour in a new way. Their nutty aroma and rich flavor makes for hearty, delicious dishes and, when ground, the freshest and most intense flours.

Weekend Entertaining: Stovetop Clambake You needn’t live near the ocean to host a festive New England-style clambake at home. All you need is a big pot, fresh seafood, and a table full of hungry friends and family.