JeanMarie Brownson, Chicago Tribune
Steak on the grill ranks as one of the best summertime meals ever. Heck, best meal ever, anytime, when cooked to perfection. Learning to grill a steak perfectly takes practice, but it's worthwhile. I believe that if you can cook a steak, you can tackle nearly everything that cooks quickly on a grill — from beef steaks to chops, chicken, seafood and many vegetables.
I'm still learning kitchen tips from my 87-year-old mother. Rather than rely on pricey delivered meal kits, she stocks a modest supply of essentials suitable for fast weeknight dinners and impromptu guests. Frozen shrimp, purchased on sale, is a standard. Same for a few key frozen vegetables, fast-cooking pasta, canned tomatoes and refrigerated chopped herbs. The spice drawer contains a modest variety of herbs and spices; olive oil, onions and garlic are always on hand.
Somehow, despite the popularity of low-carb, no-carb and paleo diets, toast is having a moment. A long moment at that. Avocado toast graces the menus of all manner of restaurants. Sliced, toasted rustic bread smeared with smashed ripe avocado and a sprinkle of salt. The combination has taken the country by storm. We eat it up! Happily. Carbs be damned. Thank goodness. If there's anything better than well-made bread, brushed with flavor and bronzed with heat, I'd like to know.
PEPPERED SALAMI CRISPS Arrange a single layer of thinly sliced peppered salami on a wire rack set over a baking sheet. Place in a 325-degree oven until heated through and glazed, about 10 minutes. Let cool on the rack; salami will crisp as it cools. Serve at room temperature. LAMB AND KALAMATA SAUSAGES WITH MINTED TOMATO SAUCE Prep: 30 minutes Cook: 30 minutes Makes: 4 to 6 servings
My father loves dessert. My mother baked spice cakes, brownies, pies and cookies daily, so he'd have a homemade treat after dinner and in his brown bag lunch. His first words after surgery? Chocolate ice cream, please. All this means that for his birthday and Father's Day, we pull out the sweet stops. I also enjoy these aromatic red berries with savory seasonings such as sweet-tart balsamic vinegar and black pepper. These macerated strawberries make a terrific topping for avocado toast or stirred into warm brown rice with garbanzo beans and fresh chives.
Small grills, uncovered grills and makeshift fire pits, are perfectly suited for quick-cooking foods that embrace the golden flavors rendered by high-heat cooking. Without a lid, open-grilling adds char and browning. Fast. More airflow encourages a hotter fire. Therefore, the foods best-suited to uncovered grilling include tender steaks, thin boneless cuts, delicate vegetables and seafood.
I have yet to meet someone who doesn't like tacos. They're simple yet rich, casual yet special, and the perfect party food. I reserve speedy ground beef tacos for weekday suppers. For entertaining, I turn to the grill for tender beef steak or fish tacos. For do-ahead cooking, there's nothing better than long-simmered meat cuts, seasoned highly with chiles and vegetables, from the Dutch oven or slow cooker.
No matter where you live, January requires comfort. Many of us suffer from PHL (post-holiday letdown), some of us feel beat by broken New Year's resolutions, and others struggle with cold feet. Literally.
Recently, over wedges of homemade pie, my sisters shared that they love butterscotch. Turns out the nieces do too. Then, my father, a self-confessed chocoholic, capitulated. We spoke of butterscotch sundaes, candies, warm sauce, boxed pudding and restaurant desserts layered in fancy glasses. Mom mentioned Thanksgiving pie, and the deal was sealed. Butterscotch. Pie. Done.
GARLIC AND HERB PIZZA DOUGH Prep: 10 minutes Rise: 1 to 2 hours (or overnight) Use an instant-read thermometer to measure the water temperature. 2 cups (10 ounces total) flour, preferably 00 flour (or all-purpose flour) 1 clove garlic, finely chopped 1/2 teaspoon each: salt, dried basil 1/4 teaspoon dried oregano 2/3 cup warm (105 to 115 degrees) water 1 teaspoon (1/2 envelope) active dry yeast