While I love the concept of sandwiches and what they represent -- potable food for picnic baskets and tote bags because you've got fun places to be -- I always wish most were, not just deli-sliced meats and cheese, but seasonal vegetables with a good mix of fresh, salty, crunchy, and pickled ingredients. The solution, as ever, is to make our own. Below are a mix of my summer favorites, some warm, some cold. Plus, a favorite pickled sandwich slaw, two of the best stone fruit desserts I know how to make, a new video, the last one of this series for now. I hope you enjoy it and have the best week, ever.
New episode! My everyday meatballs are one-bowl, one-pot, frying-free and have so much flavor, they work as a standalone dish or with a side of salad, and by "salad" I mean garlic bread. This is the 8th and final episode of the season. Should we shoot another season? Let me know what you'd love to see -- longer videos? more involved recipes? more bad jokes? If you've missed the 7 episodes before this, I hope you can deliciously catch up as we focused this season on some of the most popular and least fussy recipes in the site's 15-year archive.
Just in time for prime picnic season, a melty summer sandwich with three types of cheese that wants to go everywhere with you. Still suspicious? It's okay, we can call it a "panini."
Inspired by the pan bagnat, which is the sandwich version of a salade niçoise, I swap the tuna here with a smashed chickpea salad, add layers of crunch, richness, and seasoning and might never look back.
A ridiculously easy, no-knead, no-fuss, quick-rise focaccia you can use to make sheet pans of sandwiches (I have lots of suggestions, including directions for the two vegan ones shown) you can take anywhere you want to go.
An unfussy veggie burger recipe from simple pantry ingredients from a new cookbook that feels, however accidentally, perfect for the kind of cooking we are doing right now.
A perfect, colorful accompaniment that tangles with and improves everything delicious about summer weekends -- picnic sandwiches, pulled barbecue and anything grilled.
Peach pie, totally uncluttered: fresh peaches, a minuscule pinch of cinnamon, an even smaller suggestion of nutmeg, a restrained amount of sugar heating until bubbly and glurping within the walls of a flaky, golden all-butter crust.
No time to fuss with pie-making today... or ever? Bar cookies are your friend. The crust is whizzed up in a food processor and pressed in; it's parbaked with no docking or weights (thank goodness). You reuse that same bowl (because la dee da, it doesn’t matter) to make the pistachio filling. And you get to celebrate apricots in the dish everyone is going to ask you to make again and again.
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