The Tastiest Of Burgers

 What makes a summer barbecue memorable? It's not the sides or the drinks. It's the burgers. If a hamburger is made and grilled just the right way , then people will be talking about it well into the winter. How to create the ultimate hamburger? There are a few tips to follow.

Regular contributor and chef J Kenjo Lopez -Alt gave recipes and tips for doing just so in yesterday's New York Times Wednesday Food section. Chef Lopez-Alt knows his patties . He's operated several well known burger joints(if they can be called that) along with wrote about them in a monthly column called Burger Lab for the food site Serious Eats.He shows haw even frozen patties can be turned into something delicious with the right cooking and  seasoning along with the right bun and fixings. He recommends using a light touch . Ground beef is an amalgam of proteins ,fat and water.The more a home chef works ro kneads the meat, more proteins bonds form, creating a chewier and tougher in texture burger. Skip such classic add ins as eggs , bread crumbs and herbs. Don;t season the ground beef either. Salt will break down the muscle resulting in a tighter patty  Season only the exteriors for an optimum texture and a nice, salty crust to bite into. How to cook them is simple. Use a high heat and brown For thicker or griddled ones preheat the grill. Thinner ones, do one side first then the other. Make sure they go into the buns as soon as leaving the grill.Also it helps to toast the buns right before too.

Chef Lopez-Alt gives there juicy recipes that are perfect for these upcoming August days. Try his diner burger recipe that is made with an indentation in the middle to prevent bulging as they cook. Cook in either a neutral oil or clarified butter (go for the butter if you want a richer flavor) for about five minutes each side. Add a slice of cheese - Cheddar is good here until the slice is melted, around  135 degrees Farenheit for a minute more. Add mayo to the buns for stability along with whatever looks good. He also includes a recipe for the popular smash burger style. This requires ground beef chuck instead of just ground chuck. They should be cooked on a large  stainless steel saute pan or skillet.Using a spatula ror a bowl, press down on the patties until the edges thin out. Use a scraper or the edge of the spatula to scrape them from the metal before flipping. Place immediately on toasted buns, adding shredded lettuce tomatoes, cheese and onions cut in rings if wanted, For the ultimate burger experience make thick backyard burgers SHape into thick burgers on a parchment lined cookie sheet. Cook them on a hot cooking grate or grill. The charcoal should be turning to ash already,Both sides should be cooked for five minutes.If fat drips into the flames, quickly move the patties or the cooler part of the grill. The buns should be already toasting on the grill already.

It's burger season. These three recipes are perfect for a dinner or lunch. They could even  be great for a party. En their juiciness and flavor on a warm bun with all the fixings!

The Best Salads

 These are indeed days meant for cooling and easy to make salads.What's great about them s that they can be classic or innovative. Add whatever's in the fridge for a tasty lunch or dinner. A home chef can never go wrong with any combination.

Today's Wednesday's New York Times Wednesday Food section gives some very good recipes.Various Food section writers give their recipes for not only a bowl for great greens but also for dressings. An interesting note - salads have been around for 2,000 years having been first made by the ancient Egyptians and Babylonians . They were the first to dress various greens with oil and vinegar. Now it's' put in what;'s tasty and make it simple too. Any salad is the perfect meal during a heat wave or even a busy cooler day,.One of the most classics is Alexa Weibel's feta -ranch wedge salad. Wedge salad is taking an iceberg lettuce and cutting it into quarters. It;'s an American classic , being first created in the Forties. Ms. Weibel  also add refreshing cucumbers to this while the dressing is a classic ranch with the addition of briny feta. Layered salads are a perfect summer dinner option. Lidey Heucks' has a seven layer salad that features  everything from lettuce and tomatoes to frozen peas, hard boiled eggs and Cheddar. Then there is Hetty Lui McKinnon's gado-gado or Indonesian salad that has fried tofu mixed with hard boiled eggs ,cucumbers new potatoes ,Napa cabbage and bean. sprouts. It';s dressed in a sweet and tangy peanut satay sauce.

For heartier fare there is pork Laab from Sherry Rujikarn.,This is a hearty Laotian dish made with chopped pork and toasted rice powder. It's served with cabbage wedges and cucumbers, their coolness offsetting the zing of added chili peppers.There is also one of the best summer salads panzanella - bread salad with watermelon dressing.The dressing is unusual, a mix of the fruit and whole grain mustard along with red pepper flakes and garlic. The salad has day old ciambatta chunks but Italian bread also works well here too. There is also Greek salad again contributed by LIdey Heuck. This is classic Greek salad complete with feta cheese and the eye opening salty Kalamara olives. The feta is cut thick, all the better to absorb the simple red wine vinaigrette. There is no lettuce here,just tomatoes bell peppers, capers and a yellow or red onion cut into rings. Add anchovies  to make it a into a heartier meal and serve with pita wedges.It wouldn't;t be summer without a fruit salad and ALi Slagle gives one that is redolent with a mix of watermelon, pineapples , any Berry ,kiwi stome fruits, pomegranates and grapes. Like juice gives it a refreshing flavor along with  two tablespoons of sugar. It's a perfect palate cleanser or a nice dessert.

It;s summer .It's salad season. It's time to enjoy all the harvests, dressed deliciously, ready to eat on a scorching day,

Hot Countries , Cool Food

 During a heat wave look to hot countries for recipes and food tips.These are the areas that know how to eat cool and satisfying dishes when the temps get to be too hot.  They're used to high temps. They know how to deal with blistering days and sweltering night.

Italy can be a heat dome in the summer especially around Rome and the southern part of the country. An easy dishes that requires little cooking is pasta con salsa cruda. You can use any pasta you want (and microwave it for an even easier cook) and create a room temperature sauce using ripe tomatoes, freshly cut basil leaves and olive oil. This is mixed with two to three tablespoons of olive oil and then set out while the pasta is cooking. The hot strands or pieces will heat up the sauce.It;sa great way to use up your tomato and basil harvest. Salsa cruda can be varied with a pinch of pepper flakes and even a teaspoon of red  or white wine vinegar tossed in,Salads are also big in an Italian summer table. Caprese salad is a yummy way to use those fresh vine ripened tomatoes and basil. Chunks of mozzarella are added for more flavor and it's drizzled with olive oil. Panzinella salad made with tomatoes and cubes of Italian bread is another tasty salad that can be made into a meal. It's drizzled with olive oil and seasoned with oregano.

Spain is another country that;s  suffers from violent heat waves. Spaniards take comfort in a cooling cup of gazpacho. This is a wonderful cold soup of peppers, tomatoes , onions and cucumbers. flavored with garlic . Olive oil is added for smoothness and then the whole mix is liquified into a chill creamy soup, perfect for blistering days. Serve with a crunchy bread dipped in oil. Greece is a beautiful country  loaded with tempting islands and turquoise waters. Yet it can get so hot that even making tasty kebabs can be a chore.The Greeks then head to their go to salads, - watermelon and feta and cooking cucumber with a Greek yogurt dressing. Try slices of bread in an easy made tzattziki dip.It combines the yogurt with strained cucumbers a long with lemon juice ,sea salt and olive oil. It goes well with leftover chicken too if you want to dres yesterday's rotisserie chicken. A fun dish from North America is Mexican guacamole. This is an easy make with mashing avocado slices and sliced tomatoes together. Add some garlic powder and minced onions along with a teaspoon of olive oil for smoothness. Serve with bought tortilla chips for a light lunch or supper.

Loo to these hot countries for cool recipe ideas. Their cuisine has withstood centuries of sweltering days and nights. Yet they survive and survive on good dishes.

LIdl Comes To The Cold Rescue

 What to do in a heat wave? Head to your nearest Lid!! Yes the air conditioning is bliss  but there's another reason   they have the best ices and ice creams. There's so much to choose from, whether's it's ice pops or a cone.Best of all they're so delicious.

I am a huge fan of anything LIdl and ices. Of course I have their various  Gelatelli ice pops. Their fruit pops are the best

The mango pops have chunks of mango in them and they're a refreshing fruity break from these blistering days. The watermelon bars are half the size but still frosty and tasty. I love these.They have the same taste as watermelon bubblegum! So delicious.

This is another favorite. Blueberry and pomegranate are surprisingly good together and it's a different take on the classic Popsicle. There;s not many blueberry  or even pomegranate ices out there. This is unusual and not that sweet. Of course Lidl also has yummy ice creams from their Bon Gelati line of gelato in tubs. its' so creamy , reminiscent of fresh made ice cream from a creamery, Their sherbet is also on my radar along with their tubs of ice cream. I have cones and Lidl's version of the hard shell chocolate covering. It;s time to make my own treats instead of heading out in the heat for them.

It's an oven out there. Head to Lidl for tasty sweet and frozen treats. They'll cool you off in no time.

Eating Through The Heat

 It is summer and it is blisteringly hot. The heat affects the way we eat. There are days when having a meal seems a chore . Cooking is that way too. what can be done? There are several ways to beat the heat culinary wise.

If anything hydrate - hydrate - hydrate. Yes have planting of chilled or cool water yet there are also water filled foods that can  also help.watermelon  and cucumbers are two that are full of water. The first is very versatile. Watermelon makes an excellent dessert or snack, especially when it's been in the fridge for a few hours but it also makes a wonderful salad ingredient too. One of the more popular combinations is adding cucumber and feta crumbles, dressed in a simple vinaigrette. Another tasty dish that can easily be a side or a dessert is grilled watermelon. Before grilling cut the melon unto thick triangles and then baste with a  mix f honey lime juice and lime zest. Grill until grill makes appear. As for cucumbers a refreshing and old fashioned way to have them is sliced and dressed in a mix of sour cream and dill. You can sub in plain Greek yogurt for the sour cream if you want a lighter taste. Cucumbers are also good on their own dressed in a light white wine vinegar based dressing. You could also turn it into a cool green gazpacho.I't mixing pureed on es with plain Greek yogurt , olive oil and salt. A dash of white wine vinegar gives it some zing.

What about some protein? If you can stand being in front a hot grill then think of kebabs. These are easy to make and fun to eat.also it's a good way of combining meats and veggies in one bite. You can vary the proteins with having chicken one night and steak the next. As for veggies, cherry tomatoes, bell pepper slices and mushrooms also work along with onion quarters. An  easy marinade for both chicken and steak is one made with olive oil, lemon salt and pepper. Another marinade is a base of plain Greek yogurt with lemon juice and olive oil. spice it up with cumin oregano and paprika. if you want an Asian flavor then think a soy sauce based one with a dash of Worcester and  red wine vinegar to zing up beef kebabs. Keep in mind that you can already buy already prepared meats like rotisserie chicken and use it to create tasty and easy wraps. This is an ideal supper. Add romaine lettuce and Caesar dressing to shredded rotisserie chicken for a light meal that combines veggies and meat all in one bite.

Eating through a heat wave is not difficult. There are many light meals that can fill you up without heating you up. Try them for a cool and refreshing lunch or dinner.

A Polarizing Restaurant In Torn DC

 RIght now there's a distinct divide in America and most specifically in Washington D,C. .It even goes right down to where to eat.There are Democrat hangouts. There are Republican hangouts. Opposing parties know to avoid them. Yet there is one restaurant that unites everyone - Ama. This Italian eatery  brings both parties together for a plate of healthy pasta and wine.

New contributor and food journalist Jane Black wrote about this in Wednesday's New York Times Food section. She is familiar with it being Washington based but others have sung the restaurant's praises. It's chef and owner is Johanna Heilrigl who has created delicious dishes using all natural grains for her pastas and grass fed meats for main courses. Her thrust is Northern Italian , with her background come from Aldo -Adige in the German part of northeastern Italy. (hence her German first and last names) and ii features recipes familiar to every Northern Italian. The recipes sweep across Northern Italy with a nod also to her father , Andreas who was a chef at the famed Manhattan restaurant Paleo, named for the famed Tuscan horse race. Her menu includes mouth watering grissini , the delicate brittle breadsticks served with such cold cuts as spec ,m ortadella and prosciutto  cotta along with Parmesan. There are also sauerkraut and strudel recipes a nod to her German roots.

It is her devotion to all purw ingredients that attract, especially those of the MAHA - Make America Healthy Again - movement. She was influenced by one of her frequent customers Calley Means. He and his sister Casey wrote Good energy which Chef Helrigl read while recuperating from her son;s birth. she had had a difficult labor followed by a cesarean .It was later complicated with a difficult recovery which her doctors dismissed. It was only after seeing a functional medicine doctor who helped pinpoint her problem. She had a compromised immune system and a microbiome that had been depleted after surgery and five rounds of antibiotics. Her improving health lead her to delve into metabolic health.  She read the Means' book and obtained a certificate from the Institute for Integrative Nutrition, a New York School that trains health coaches. It's the reason there are no artificial colors or ingredients in any aspect of her cooking and baking. Even her bar, run by her husband Micah Wilder , has no artificial colorings All the drinks are naturally brewed and fermented. Diners won;t seen the bright orange drink Aperol there or any other dyed liqueurs . The bar and restaurant have become havens for such pols as Corey Booker and Hakeen Jeffries. Staffers go there in the morning for all natural coffees ,teas and pastries too.

Ama is a rare restaurant in the Washington D.C. scene.It brings Democrats and Republicans together while serving healthy food and drink. It is the star of the capital.

Airport Food Changing ROutes

 Mention eating at the airport and people grimace. it usually was stale cofee and and handful of some nibbles. This is changing. Airport eating has become airport dining.food has gotten better and tastier. They're flying high with their menus.

Regular Priya Krishna wrote about this in yesterday's New York Times Wednesday Food section.fr years most  airport lounges didn't always have the best foods. They also didn;t have the best furniture and tables either. There was a rattiness to many of the lounges , especially the American based airlines. It wans't so with the foreign airlines  such as Cathay Pacific and emirates. For years they've accessorized their lounges with dim sum, cocktail pairings and even cigar bars. Their American counterparts are catching up with a vengeance. Famed chefs are now creating gourmet menus for weary and anxious travelers. Next week lounges operated by  such great chefs as Kwame Orowuachi, mashama Bailey, Michael Solomonov and Sarah Greenbieg. even the very famous chef Jose Andres is running the lounge at Ronald Reagan in Washington. He has create a flavorful tapas that include jamon croquetas and gambas alalijo. spicy shrimp.

Even airports like LaGuardia in queens ,New York is stepping up it's game. Long considered a third world airport even bu President Biden , the lounges there are being filled with gourmet treats. The Chase sapphire Lounge , accessible to those who have the Chase Sapphire card., the J.P. Morgan T+reserve card or the Rit-Carlton credit card can have access to an area that looks like a lobby of a posh hotel.It's centerpiece is a circular bar with purple velvet chairs. The coctkail menu comes from the popular Manhattan bar Apotheke.  The baristas can even make a trendy sea salt and oat milk latte. each table also has QR codes where guests can order such meals as gnocchi with zucchini and mint and marinated beets with whipped feta. Mind to get into this lounge card holders will have to pay a hefty fee Chase sapphire reserves costs eight hndred dollars a year while J.P Morgan and Ritz-Carlton also have large fees of eight hundred dollars and close to five hundred dollars respectively. For a cheaper rate Dallas 's United Polaris Lounge offers radicchio and roasted peaches..

Airline lounges are changing. They're offering great food and drink. what a perfect way to start a trip.

Be The Source For Others

 These are tough times. We need to be there for each other. It could be as simple as sharing garden harvests or helping with groceries. Home chefs need to be the source that others in need have to depend upon. It may take a lot but it's worth it. people need to be fed.

One of the best deeds is to share garden harvests. This is the time when tomatoes are in full bloom along with eggplant and zucchini. These can easily be given to those neighbors, friends and family who need them.If you're making sauce invite them over - it's a fun cooking experience and let them go home with a few jars. Give out a couple of boxes of pasta as a thank you gift for helping. Also if you have fruit trees ,make sure that family and friends get the extra peaches and nectarines. This is also late blackberry and blueberry season. Invite them to go picking with you and treat them to a basket. If you;re in New Jersey it's corn season. There are some corn fields where you can pay a small price and pick a bushel. Another idea is making sauces and chowders with your harvest along with main meals like eggplant rolatini or Parmisian  and give it to family and friends who are financially hurting . The dinner can be eaten now or saved for later on.

Everything these days are being cut  and that includes food pantries and food banks and veterans services. it's unfair to be sure but everyone can play a part in alleviating it.if you;re a manufacturer , think about donating something to help. The same goes for local farmers. Thanks to the cruelty and stupidity of this administration many schools and food banks will not be able to buy directly from local farms. This impacts the quality of food as well as the farmers themselves.If you own a farm, think about donating a small part of your harvests to schools. DOGE has also gone after urban farms which feed many of the inner cities across the US. Try to donate whatever you have to help them.Organize fundraisers and bake sales. Talk with local merchants to help and see what they can donate, whether time or money.The DOGE cuts also affects our  VA. Veterans will suffer too. Try to offer some time whether at the VA or with any veteran you know. They too will be affected. Share food and harvests with them. Invite them over for dinner or out to lunch.

Be the source for people to come to. These are tough times and they can be eased a bit if we all come together.  Be the source people come to.

A Highland Picnic

 Scotland and picnics may not seem to go together yet the Highlands are a beautiful place to enjoy the weather and scenery/. A hearty landscape requires hearty yet easy to carry foods.A dd a dream of whiskey too for a quiet buzz and to relax under sapphire skies,

A great picnic basket favorite is Scotch eggs. These weren't invented by the Scots but are much loved through the United Kingdom. it;s just hard boiling eggs and then wrapping them in layers of herb infused sausage and then bread crumbs.These are deep fried and can be eaten warn or cold. as for the herbs, try summer hetbs such as mint, thynes, rosemary and dill. You could add a tiny bit of hot sauce to give them zing.Anything cold and salmon also worked in a Scottish picnic. salmon runs throught the country and it's figures in many dishes.use a can of salmon instead of fresh for easiness.It's then mixing in mayo, chopped celery  and red onions or shallot.Add dill and lemon for more flavor and then chill.it could be served as a filling for sandwiches for a topping for water crackers. Keep in mind that you could add pasta or noodles to this. If you;re having a barbecue picnic then think salmon burgers.It's using the boneless fish mixed with lemon juice and bread crumbs along with Dijon mustard and shallots  . You do have to grind the salmon so that it forms a paste to mild into patty form. Its then grilling then on grill pan.They can't be put on a regular grill because the'll fall apart.

The Scots can turn oats into anything delicious. Think oat cakes to munch on with jam and butter along with a good thermos of tea. They only need a few ingredients such as oatmeal, butter and bicarbonate of soda. To this add a pinch of salt and hot water to bind. its' then creating a rolled out dough  and cutting out rounds with a large cookie cutter.Once cooked they can be slathered with a good homemade preserve and a rich butter. However a savory topping wouldn't go amiss. YOu could add salmon on top or even ham for a new spin on a pic nic sandwich.if you're feeling more adventurous then think of baking a loaf of oat bread.It's the same as white bread except made with oat flour and rolled oats. A fresh baked loaf is perfect for making sandwiches with ham. Another idea is store bought haggis than you can easily cook at home and bring along .It's more of a winter dish, being made at Hogmany or New Year's. Serve small bite soft it on the oat cakes. Of course shortbread is a must. You can make it or if it's too not then buy a package of Walker's it goes wonderfully with a cup of iced tea as a perfect end to the picnic. You can also make the whiskey infused white fudge called tablet too if you want.

A Highland picnic is a wonderful way to enjoy good food and nature around you. Create a good salmon salad and some oatcakes. Bring shortbread and tea .ENjoy a wonderful afternoon celebrating the best of Alba - Scotland.

Your Favorite Teams, Your Favorite Treats

Yes football season seems an eon away as does tailgating. Yet the season will be here soon enough. With it comes  a recipe book that has the yummiest tailgating dishes. Keep in mind that these also work at a barbecue too.

Chef Tim Lopez  who created dishes for the Philadelphia Eagles for sixteen yeatr put together Kickoff Kitchen  Sixty-Four Game Day Recipes inspired by Every Pro Football Team.(quarto Publishing Group 2025). He has divided the recipes into the eight divisions where the teams stand.The first chapter has a playful picture guide to what home chef's will need in creating recipes.There are pictograms of blenders and even toothpicks. There is some great advice about not combining both hot and cold dishes along with how to cook with cleanliness when dealing with tailgating cooking. Home chefs should bring both thermal bags for keeping foods hot and bags of ice for keeping cold ingredients frosty.what is good about all of these recipes is that they would fit right in a backyard barbecue. Tailgating foods are not just hot dogs and hamburgers. Chef. Lopez takes into consideration the local ingredients and culinary traditions of the teams ' home cities.The Miami Dolphins has a mini Cuban sandwich  which has roasted pork and ham. Also there are extra points section that offer good tips about the ingredients or cooking process. The back of the book has interesting tidbits about the teams such as their mascots ,when they were first formed and hometomwn fun fact

The recipes are perfect for any cook out and party too.Being from Northern New Jersey I love the recipe for the NY Giants disco fries this is a big plate of crispy fries smothered in a homemade beef stock based gravy rife with onions, celery and carrots. Mozzarella is melted on top of all this. It's definitely going to be a fun weekend dish.Another alluring dish is the roast beef on weck sandwiches celebrating the Buffalo Bills. This is Buffalo's much beloved sandwich with a large pie of roast beef on a flavorful kummelweck roll with a slick of a horseradish and mayo spread on it. Tailgating food doesn't have to be all beef. Chef Lopez shines a light on the Atlanta Falcons with a tasty shrimp and  cheesy grits bowl.It's shrimp cooked with bacon and paprika along with other spices  and ladled on the grits redolent with cheddar. Then there's the Cincinnati Bengals Skyline chili,a fiery and spicy chili that's served over spaghetti with a sprinkling of shredded cheddar on top. This is the perfect meal for a chilly autumn night. Yes there are hot dogs here There are Sonoran dogs full of veggies  that celebrate the Arizona cardinals.and Coney dogs from Detroit .This last is a chili dog with cheese.

Tailgate season will soon be upon us. Use the fun  and filling recipes of Kickoff Kitchen  for your menu.everyone will love their teams and even the opposing ones favorite bites.

Tasty And Good For You

 We hear it all our lives. Eat more veggies. Yet there are many who just hate the site of a broccoli florets or a Brussels sprouts. However there's a delicious and somewhat sneaky way y to incorporate the good stuff into every savory and sweet dish. A new cookbook shows home chefs howl

Author Heidi Herman who has written popular  fiction and non fiction has come up with such a book . Her Hidden Vegetable Cookbook (Hekla Publishing 2025)  has endless recipes that bring vital veggies into a variety of yummy dishes. The cookbook starts with a guide for all vegetables from their description to their flavor, along with how t store then for both long and short periods of time. Another section that I liked is her guide to the gadgets used, from graters to mesh strainers. This is perfect for any home chef planning on incorporating more veggies in their diet.A big 0plus is how tos on how to chop ,mince and puree because this is the easiest way to incorporate vegetables in any  recipe.Some of these , liked riced cauliflower are perfect on their own ,sauteed in olive oil and garlic. There are also recipes for juices which can be good on their own or in snoothies. Ms. Herman also encourages home chefs to add their notes and observations in the books as well. She gives advice about dealing with flatulence from cruciferous or "gassy" vegetables.

The recipes actually start off with sauces jellies and condiments that can be used for meats and tofu.The carrot and beet root jellies sound intriguing, especially the carrots because it's made with brandy.Ms. Herman has some very fun appetizers such as the savory cauliflower cheese ball made with pepperjack and Parmesan cheese. There is also ginger and paprika for heat. The tangy meat balls, perfect appetizers have the added ingredients of carrots and broccoli. Yes there are soups and they are chock full of the good stuff. The main courses are interesting too. She includes a recipe for pumpkin beef stew .its a classic stew recipe but with two cups of pumpkin puree , along with rutebega and a  stew must have carrots. Her chicken pit pie also has a good dose of peas and carrots to add to this classic recipe. What I found fascinating are the dessert recipes. There are beet doughnuts, with a  delicate  pink hue thanks to beets added (keep in  mind beet sugar was long used before cane sugar processing was invented).There is a  beet crazy chocolate cake made with beets .It also has a dash of apple cider vinegar in it as well.Riced kohlrabi gives much needed nutrients in a glazed loaf cake.Another chocolate cake recipe has zucchini in it. Both would be perfect cakes for birthdays.

We all need to eat more veggies. The Hidden Vegetable Cookbook will give really good recipes loaded with much needed vegetables. Buy it for healthier cooking and baking.

A Fun, Summer Birthday

 How do you celebrate a summer birthday? There's humidity and high temps to deal with. Forget about baking a cake. You can still have fun in a very cool way.

A cool way to celebrate is to look to Northern Italy. Piedmonte, wich is graced with cooling Alpine breezes is big on salads. A Piedmontese potato salad is filling on its own or as a side. It's taking small, boiled potato, cornichons or gherkins  and tomatoes mixed with with a dressing made with red wine vinegar oil, and Dijon mustard. Another great meal is peperoni Al acciuga or peppers with anchovies. These are pure heaven on earth with grilled and charred green peppers dressed with an richly anchovy dressing.salsa Verde,  a ground parsley pesto can be added on top but the sweet peppers married with the anchovies braininess are ideal alone. Anchovies are also a main ingredient in the wintry dish bagna calda. They create a rich sauce  blended with olive oil, butter and garlic. Savoy cabbage is dipped into it along with filet mignon. yet it can be made with red leaf lettuce for a lighter summer birthday treat. Just as the main summer meal in Torino is lush, so are the desserts.The area is known for hazelnuts so a homemade hazelnut cake is the perfect end. It can be dusted with coca powder for a Nutella vibe. fresh fruit with Prosecco is also a nice birthday dessert.

On the other side of the Alps there is German food namely the intensely flavored Swabian cuisine. A really fun birthday lunch or dinner I grilled bratwurst, Make sure the skin is crispy so that every bite is filled with flavor. Serve it with Swabishe kartoffel salat. What makes it tastier than just regular Potato salad is the addition of beef or chicken broth , The potatoes -usually the deep yellow Yukon gold is left to marinate in the broth that's also mixed with  minced onion, white wine vinegar, salt and pepper.Another dish that would be perfect with grilled bratwurst is spaetzles salad.Spaetzle is good on it;s own or served hot mixed with great beans but it's also excellent in a salad. This type of pasta is mixed with sun dried tomatoes, , zucchini, peppers and greens.  You could also fry up priest pockets or maultaschen filled with meat and spinach. These are fried  for extra crispiness.Dress it with a simple vinaigrette or pesto Most rich Swabian cakes are usually made for the Christmas holidays. A summer birthday calls for a fruit laden cake. There can be pum tort currant cake and apple cake. Serve these with whipped cream or vanilla ice cream.

Birthday's don;t have to be the usual summer fare of hamburgers or ribs. Vary the menu. Try a Piedmontese or Swabian dish for something more delicious and fun.

Graasi Barley Water A Good Summer Sip

 This is the time of the year for hydrating. The question is what's good to drink. Do you go for a sugary power drink or just plain boring water. There is an alternative - the refreshing Graasi Barley water. Chilled its perfection.

I found that a bottle of Graasi Barley water. It's not just a refreshing sip but it's also a boost to the immune system and the body.

These are not only tasty but good for you. They loaded with Vitamins C and D along with zinc , the last supporting cell growth and wound healing. Barley water has long been drunk over the centuries. It manages cholesterol and blood sugar levels. The Victorians used it to boost health and to drink when they were sick. Graasi updates this with such kicky flavors as  Citrus Mint, Lemongrass Ginger and my favorite Cucumber  Lime. Take chilled bottles to the beach or just to kick back in the back yard.

Graasi Barley Water is the perfect summer sip.It not only hydrates but boosts the body with vitamins and zinc. Grab a bottle to help with combating this brutal summer yheat

A Chef's Fire

 Most chefs , like the artists they are are driven. Yet for Curtis Duffy, chef of the great Chicago restaurant Ever it's more than drive , it's fireborn of hardship and determination. This is what has made hom the success that he is.

Regular contributor Kim Severson wrote about his m in today's New York Times Wednesday Food section. Some may recognize him and his restaurant from the FX series"The Bear" His restaurant servers at the set for the fictionalized Chicago restaurant run by Jeremy Allen White as mercurial chef Carmen Carmy Berzatto. He;s quick to point out that the show isn;t based on him nor is the restaurant based on Ever. Yet he and the main character have the same amount of torture and angst in their lives.It will come out in his memoir due out in August. He wrote Fireproof: memoir of a Chef  with his friend Jeremy Wagner, a novelist.It's not just an autobiography of how he learned to cook and his background. It brings on the worst day of his life when his father took his mother hostage at the supermarket where she worked. Bear, his wild father , a tattop artist shot Jan and then himself. Chef Duffy had just come home from culinary classes at Ohio State University and received a day off from his job at the local country club.After it was all over he got his father's, leather biker jacket, his tattoo equipment and a blue spiral notebook, There was a good bye  telling Curtis that he would someday  be the best chef in the world.

His father also issued a warning Dont walk in his footsteps "It is a world of pain hate, and  sure won;t be loved and won;t be ablet  show love." Instead he has channeled his feelings into martial arts dogs and running. He is scheduled to run a triathlon soon.His love of cooking did not come from his mother or father  but from his sixth grade HOme Ec teacher Ruth Snider. Thanks to her his first dish was a pizza with a frozen's biscuit crust.She also taught him to sew and he made is first backpack for his skateboard from the material she bought him because his parents had been to broke to afford it. She served as a balm when his parents died. Ms. Snider was the most important guest when he opened up his first eatery Grace. He wound up at the famed Charlie Trotter working with the great Chicago chef in 2000. he had convinced his  first wife Kim to move from Ohio. He was also influenced by Thomas Keller and Grant Atchatz ,chefs who believed in minimalist menus and kitchens.It was a militaristic kitchen brigade where everyone worked in sync to create tasting menus worth hundreds of dollars. He's looking for the next generation of chefs who have the same beliefs.

Curtus Duffy has come through the fire to produce great food. He will be an inspiration to younger chefs. His is a menus that will stand out for decades.

Your Own Ice Cream Shop

 One of the most trips in summer is heading to the local ice cream shop. Yet these are becoming few and far between. Then there is the price. An average sundae can cost as much as six dollars just for two scoops with chocolate syrup. A better idea is making everything yourself .Besides it's more fun to create some sweet treats on your own.

The base of any ice cream shop is the ice cream itself. You can easily buy or make it depending on your schedule. Start with the basics  - vanilla and chocolate These work with any kind of ice cream dish. Vanilla and chocolate ice cream is easy to make.An easy vanilla recipe just calls for two cups heavy whipping cream, condensed milk and one tablespoon of vanilla extract.It's whipping the cream into soft peaks and then adding the remaining ingredients. There's no churning or even ice cream maker needed. Just place in a container and freeze for at least six hours or until firm. This also is the recipe for easy chocolate ice cream except there is also the addition of half a cup of unsweetened cocoa powder, whether regular or Dutch processed.If you want something a bit more adventurous then try a coffee which is great with chocolate syrup or a berry  - the perfect way to use up fresh strawberries or blueberries. For the coffee add  a chilled half cup of coffee . Sub in whole milk for condensed. As for an quick berry ice cream.mash berries and cook with a bit of water and sugar in a sauce pan. Let cool and add to the vanilla mix..

Can you make cones too? Yes! ice cream cones do require egg whites to give it to that stuff texture that holds up to melting ice cream scoops. You'll also need super fine sugar , whole milk, whole flour and vanilla extract.It's then cooking them in an oiled skillet not unlike a pancake. Once baked into little cakes they're then shaped with a cone roller (where you can find on Amazon).  Waffle cones are a bit more cakier thanks to the addition of one whole egg along with the white of another for a good stiff texture. .A quarter of a stick of melted butter is also added for richness.  You can't use a regular waffle maker for this You'll need a waffle cone maker to give you a thinner ,crispier cone.  what about waffle bones that hols more ice cream along with sauce and toppings. You can use a regular waffle maker for this  along with an  everyday waffle recipe. It;s then putting the hot waffles into a bowl to shape them. Any ice cream treat needs a good sauce for fun and flavor. CHocolate sauce just requires water sugar  , vanilla extract and sugar to create a thin syrup  that's also perfect in egg creams. A decadent hot fudge sauce requires     butter, corn syrup for texture along with heavy cream,vanilla extract and cocoa powder. Caramel sauce  is another yummy topping. For a truly rich one use six tablespoons of butter mixed with  half a cup of heavy cream granulated sugar and water along with a small pinch of  flaky sea salt for contrast.

Imagine having your own ice cream parlor with Tim's of homemade yummy treat, You can. It's easy to make your own ice cream and sauces, sugar  and waffle cones and bowls to create perfection.

Le Cuisine Pour Ete

 it is Bastille Day , the French Independence Day/while some are enjoying steake Diane and pomme frites in Paris cafes there are many who have escaped the city and headed to the country side. There are also the suburbs throughout the country where there are fresh gardens and fresh summer eating. The French do know how to do summer eating right. There are so many savory and sweet dishes, perfect for anywhere in the world.

One of the most famous French dishes is ratatouille. This is made all year round but it takes on extra freshness in the summer. This is when gardeners harvest eggp;ants,onions bell  peppers and tomatoes. The recipe can be varied,with zucchini being subbed in for the eggplant. THis is Avery tasty variations because the squash adds a sweetness that the other doesn';t have.Also you can use cherry tomatoes along with onion powder for a whole onion. It can be created in a skillet for a quick dinner and served with a crusty baguette to soak up the garlicky ,buttery sauces or juices. The other classic French summer dish comes from Prpvence Salad Nicoise reminds people of sun drenched days in Marseilles or San Tropez, leisurely eating this lush salad before taking a dip in the Mediterranean .This is a fun and easy make.It si a regular salad but has tuna and hard boiled eggs added in. There are also small boiled potatoes and green beans too.Olives give it that salty tang while a lemony vinaigrette adds citrussy bright notes.Some add in chickpeas and artichoke hearts too. That's up to you.It may be too crowded and too overwhelming with all the flavors.

The French aren';t really known for ices and gelati like the Italians yet they do have some good summer desserts. You could easily make rich French vanilla ice cream. This is a custardy recipe that has six whole egg yolks, heavy cream and whole milk.It's sweetened with three quarters of a cup with sugar  ,It cooking on the stove top creating a thick custard that will be put into an ice cream maker. You could use this as a filling for eclairs and cream  puffs if you feel like making a choux paste.Choux paste should be made on a humidity free day  - which can be rare depending where you live. French style ice cream goes well with galette, those free style pies with the rolled crust. The dough consists of all purpose flour sugar and eightt tablespoons of butter along with orange zest and cold milk. A pinch of salt adds flavor as well. Use good Kerry Gold which is the closest to French butter in s or grab a few sticks of Pluegra if your grocery sells it. You want a buttery  crust that works well with whatever fruit you use. Most use strawberries at this time but a plum galette would be equally delicious as well. Serve it with a side of creme fraiche or the homemade French ice cream.

France has some great summer time recipes. ENjoy them, whether they're a bowl of ratatouille or a scoop of ice cream. They're tres delicioux.!!

Cool Sweet And Vegan

 Many people wonder what vegetarians and vegans enjoy in the summer.  What finishes a meal?  Ice cream and gelati are dairy based. ? Surprisingly there are products and recipes that help herbivores chill. They can have their sundaes and eat them too,

Thankfully there are some good vegan ice creams out there.One of the best is Talenti Gelati. Talenti has long been known for is'creamy and flavorful dairy based ice creams. Now they  have fruity sorbettos or sorbets in such summery flavors as strawberry,lermon , raspberry  and mango. They also offer a dairy free a cold brew coffee one - imagine that  drenched with chocolate syrup , There are also layered gelati pints , such as the chocolate fudge one and the blueberry crumble gelato layers. Another brand, exclusively for vegetarians is So Delicious. They make frozen treats in all sorts of plants milks, from soy to oat to almond to cashew to coconut.Their treats are just right for even the littlest vegan.Try their salted caramel dipped bars or their vanilla peanut bars for a fun dessert. The company also produces classic and not so classic ice cream sandwiches in the traditional chocolate and vanilla and strawberry short cake.Oatly is another vegan friendly company that uses strictly oat milk in tier creamers, cheeses, milks and ice creams. Their flavors are perfect in cones or creating classic sundaes.  Keep a pint it their coffee  and mint chip to name a few along with their their classic vanilla and chocolate.

Of course you can  create your own vegan ice cream. There was the banana based one that's very easy to make. If you're making it for yourself then just tale one banana slice it and put in in a baggie.freeze over night and when the time comes place the frozen pieces in a food processor and pulse.The end result is a creamy frozen dessert.I used to add chocolate chips to mind along with serving it in a giant  puddle of chocolate syrup. what's also great about it is there;s no added sugar.The fruit's sweetness is all the sugar you'll need. You can add peanut butter or cocoa powder to the mix for more variation. Its a soft serve type of texture so it can also be scooped into any cake or sugar cone. Some vegans and vegetarians want an ice cream that's more or less the same in texture and taste as the real thing. This requires more ingredients. Coconut milk is needed to give the ice cream that smooth dairy like mouth feel. Some combine  cashews  that have been soaked overnight in water and then pureed. along with granulated sugar and vanilla extract.It's made in a ice cream maker anfter being mixed together and chilled for four hours prior. After you can add in min flavoring, chocolate chips or any fruit like strawberries.

Vegans and vegetarians now have many options to beat the summer heat. They can buy a pint for a quick treat or create a custom flavor. Either way both are a nice way to chill out on a steamy day.

Too Much Salad?

 let's face salad is one of the easiest summer dishes to make and to eat. yet there could be trouble with overeating it. As tasty as it is there should be some stops on it. with any food, it should be eaten in moderation.

Yes a bowl of greens any time of the year has so many benefits. Salads provide us with roughage and fiber which eases digestion,Each bite is laded with vitamins and antioxidants , all of which we need.Those shreds of lettuce and slices of tomatoes help with heart health and even keep us hydrated.A salad also keeps our cells strong and healthy too. Yet can too much of a good thing be a band thing? Surprisingly yes. All those greens may result in bloating and even stomach cramps (and who wants those on a hot summer's day?) The stomach cramps are due to the high amounts of fiber along with certain veggies like raw broccoli and cauliflower acting on a delicate digestive system.There's also a nutritional imbalance. While salads provide essential vitamins they are lacking in protein and fat, essential macronutrients for overall health. There can also be allergies too ,especially if kids are eating a lot of them. Then there's always the threat of e coli  which doesn't.happens that much with other foods. ]

What happens then? Do you give up salads? No, you can just modify them. Keep in mind that salads are a great way of repurposing leftovers. Add shredded rotisserie chicken from last night.That leftover London Broil from last night';s barbecue will go great cubed in a salad with tomatoes and broccoli. Try a salad Nicoise that has a good dose of protein thanks to sliced hard boiled eggs and tuna fish. This is an easy and fun way to eat a salad and get a whole meal as well.You can also add other proteins like julienned ham and salame Cheese also works wells in  a bowl of greens.  Try a filling Greek salad with a salty but creamy feta , anchovies and grape leaves. AN Italian cold cut one would be made even more perfect and nutritious by a generous sprinkle of freshly grated Parmesan cheese.Another idea is subbing in pasta for the greens. You can easily make one using macaroni or fusilli as a base. Add sliced grape or cherry tomatoes,along with small broccoli florets. What's great about a pasta salad is that it can, be used as a main or a side dish.

Salad may be good but there is a bad side to it. Eat it in moderation. You'll enjoy it more with a better effect on your body.

Mangoes That Other Summer fruit

The warm weather brings about large bounties of peaches, watermelons and strawberries.Yet there's another summer fruit that's both versatile in savory and sweet dishes. It's the mango, that ripe orange fruit with the creamy flesh. It's just the perfect fruit for now.

Regular contributor Yewande Komolafe wrote about them in yesterday's New York Wednesday Food section.However unlike other fruits where mangoes are grown influence the flavor and sweetness. There's no homogeneity unlike with berries and stone fruits. Some are sweeter than other while other have a fibrous flesh. The best ones should be so juicy that the juices run down the chin.Ms. Komolafe grew up in the Nigerian capital of Lagos. There mango trees graced the roads with the air being filled with eh evergreen like scent of the branches and the sweet aroma of the fruit.Nigerians eat the  whole fruit, skin and all, In New York it's a bit different. Slice off a bit of each cheek and eat towards the middle.It took Ms Komolafe a while before she took her first bite of a city sold fruit.Shopping for mangoes is like shopping for any other fruit.Focus on feel and color rather than aroma. There should be some give to the flesh like an avocado. Do the sniff test. A ripe mango will have a sweet fruity aroma. Go for these.

Ms. Komolafe gives a plethora of different recipes. There is a salad featuring the other stars of the season - tomatoes. They should be the Heirloom variety for  the ultimate sweetness. Shallots are also added a long with butter lettuce or romaine hearts.Use two ripe sliced mangoes, peeled pitted and cut in half inch slices. The vinaigrette is a simple one.,perfect for summer.It's a neutral oil like grapeseed mixed with apple cider vinegar ,honey and Dijon mustard. For a great side with spicy grilled chicken there is a mango pepper relish.The sweet fruit is pickled with fiery Scotch Bonnets pr birds eye peppers along with green peppers and onions Lime juice gives it zing while rice wine vinegar adds the pickling aspect.Sugar is also added to gel everything together. Use three slightly firm but ripe mangoes for this.Yes there is a lush mango dessert.This is mango shortcakes with a lime coconut cream.The shortcakes  have shredded coconut for added sweetness. The filling is three cubed and peeled just ripe mangoes mixed with lime juice. Salt and epper temper the sweetness. It;s layered with a homemade whipped cream fora truly summery decadence.

Mangoes  are a summer star .Use them in both savory and sweet recipes.They're delicious and sweet , perfect on their own or with other flavors.

A Meal And An Egg Cream

 Phil rosenhal is best known for being one fo the creators of the great comedy "Everybody Loves Raymond." Yet he's also a  foodie, loving every high and low end place. he now has another season of his popular season and a diner all set to open.Then there's the egg creams. Every episode ends with a delicious glass of foam and chocolate.

Regular contributor Julia Moskin contributed the article about him in today's New York Times Food Wednesday section.For Ray ROmano fans, Mr.rosenthal's name is well known.He produced and wrote the show's episodes while his wife Monica Horan played Amy, Ray's sister-in-law on the show.Yet he also had a soft spot for food - all kinds.It's surprising ,considering his background. His parents, both escapees from Nazi Germany (his mother and grandmother spent time in a French concentration camp) stuck to basically bland food. He didn't;t taste garlic until he was an undergrad at nearby. Hoftsra University His father  only care for one dish - scrambled eggs. In fact his question about them -"Are they fluffy?" is on his tombstone. When Mr Rosenthal was an aspiring actor he saved up for months to eat at such gourmet Meccas like the famous La Lutece and The Quilted Giraffe.He then could afford to eat anywhere after he moved to Los Angeles and garnered success with Raymond.

After his TV show ended, he became wrapped up in  food reporting. He hired the late  Anthony Bourdain's production company Zero Point Zero for his own show "Somebody Feed Phil."It first aired on PBS and then moved to Netflix. He had originally pitched another comedy but that didn't take off so he turned his attention to food. He traveled around more and spent more time with food experts., chef Nancy Silverton who now also cooks for his diner Max and Helen's .named for his parents. There was also the late Los Angeles Times food critic Jonathan Gold. He adopted  Mr. Gold's philosophy of showing what other people eat , clsoign teh gaps between ethnic groups. Mr. Rosenthal even has cookbooks and a new one "Phil'd favorites  is coming out in November. Being from the New York area every episode ends with an egg cream. This is a sip of heaven for egg cream lovers. His recipe calls for the classic city soda shop syrup Fox's U-UBet and milk mixed with a plain seltzer (although it';s sheer perfection blended with a cherry flavored seltzer).Use three tablespoons of syrup to one half cup of milk and add seltzer to taste. Cut down on the milk for a truly foamy, fizzy drink.

Does the world need another foodie exploring restaurants and countries> Yes, if the foodie in question is Phil ROsenthal. He brings sweetness and dedication along with a love of food and people to a great show.

A Decadent Classic Veganized

One of the most decadent yet homey sandwiches is the grilled cheese .Its's brings back memories of a buttery fried crust and the decadence of cheese  - a good cheese or Gruyere to bring out the flavor. Yet it can be too ric. There is a healthier yet still decadent version - the vegan one.

I've been dying for a grilled cheese for a while. I finally have all the ingredients - the vegan ones. it starts with a good plant based butter to fry the sandwich.

I like using I Can't Believe Its; Not Butter but for a more authentic flavor try Melt. It was just two big tablespoons .

THe bread is a whole wheat panini type from Acme.They have a good selection of freshly baked all natural breads.The cheese - which is all important is Violife mature Cheddar . it's not sharp but actually does have an aged flavor. A thick slick of Hellman's vegan mayo on the cheese adds a richer flavor .

It was just a quick fry for five minutes on each side. The cheese does melt - and actually sticks to the frying pan. The cheese was melty and creamy, I know grilled cheese should be made with uniform slices of white bread, yet a seeded whole wheat gives the sandwich a nutty layer of flavor.

This was a relatively healthier version.It's still good with its' homey yet decadent gooeyness.It hits the spot without being too bad for you.

On Rotation

 it's summer and all home chefs want simple dishes they can count on for ease and flavor. These are made often and are called rotation dishes.Sometimes they're made tow to three times a week . Sometimes they're made more often. what toes them all together? They deliver.

I find that with any vegan chicken dish and salad kits. Together they create a tasty meal that I can whip up in seconds. Tonight it was Daring Plant Chicken, Lemon and Herb falvor

This is an easy saute in olive oil. The seasoning is already there (and I can add extra lemon juice to really tang it up)> The pieces fry up crispy and chewy like regular

chicken. Ten minutes and they nicely brown with crispy , crunchy edges. The lemon and herb is perfect _although I think the next time I'll try the teriyaki with instant rice or Cajun style with a a jollof.

I love a good chicken and salad dinner and I  have been making Fresh express salads for the last few days, Tonight was the Twisted Casesar

These salad kits are must buys during the summer. They have everything from croutons to shredded cheese and other add in like sesame seeds along with dressings. ( I add extra oil and white wine vinegar to thin out the dressing.You can add tomatoes or broccoli florets too. If it;s your main meal, then leftover steak or shredded rotisserie chicken will stretch it.

Skillet plant based chicken and a salad kit is an easy summer night dinner. This is what should be on your rotation. They're easy to make and easy to eat.

An Easy Cannellini Bean Dish

 It's summer and that means two things - easy cooking and easy eating. A hearty bean dip is one of these. Yet this has an Italian spin to it and is a lighter one in way . Cannellini beans, olive oil  basil, and oregano. make it a different kind of dip or hummus. 

This cannellini dip came in my email .It looked like the perfect dosh for a different Fourth of July.

It just too two regular cans of cannellini beans (everything was bought during a Lidl shopping trip) .

I used a good three tablespoons of olive oil to create a smoothness. 

it was then adding dashes of oregano and garlic powder along with salt and freshly ground pepper. These can be adjusted to taste. I like a garlicky .slightly peppery flavor so I add more garlic powder and pepper./Basil can be added as well for a fresh ,green taste too but go easy with it.

I used my trusty immersion blender but I used it sparingly. Too much blending and it becomes soupy. Too little and you still have bean chunks. It should look like a slightly knobby paste. The dark green is the  fresh basil I added.

What went with this? I bought a fresh loaf (It was steaming hot in the store!!!) of Lidly' rosemary walnut bread. 

This was a great supper for the Fourth. A big hunk of delicious bread drizzled with olive oil and then dipped 

in the bean dip. You can also use pits chips along with potato chips and Italian bread.

Cannellini bean dip is one of those easy summer recipes.It's easy to make.It's easy to eat. Make a bowl of it for a summer time treat.

A Questionable Fourth

 Many people are not happy with this particular holiday.Some futures are not solid, especially with SNAP benefits being cut. Luckily the American people for the most part have the American spirit. We will help those in need. We can;t stand to see children go hungry. We will do our best to feed all those who are hurt by those budget cuts.

Almost two hundred and fifty years ago we fought for our  freedom and the pursuit of happiness. We need to do this again  by helping each other. It will be tough but we need to do it

Fight we must and fight we will. Then we can celebrate with foods we love and that represents America.

New York Croissants Guide

 Manhattan and its' sister boroughs will be the hot spot of many a vacationer this summer. Yes people come for the city's thin crust, tomato and mozzarella rich pizza yet there's another treat to consider. The city makes a good croissant and variations of it. The question is where to go for bite of flaky ,buttery goodness.

New contributor and food critic Mahira River gave the most comprehensive guide to finding this French class in yesterday's New York Times Wednesday Food section. A croissant crawl is a worthy side trip to any Manhattan visitor. There are so many bakeries that produce good ones.The best bakeries are int he trendiest neighborhoods like SoHo and Chelsea. Visit the alf Bakery in the Chelsea Market. The baker Amadou Ly creates a twice baked croissant that's more like a cookie. He adds bittersweet chocolate and almonds for a crunchy bite.Check out another Chelsea classic Le Bergamot, known for their luscious cakes also has a melt in your  mouth croissant that breaks off in feathery shards  when bitten. Chelsea also has Tall Poppy that has a mouthwatering cruffin -a croissant and muffins hybrid,It also has a thick dab of chive cream cheese in the middle for a a different kind of lunch.No Ho (North of Houston street) has trendy restaurants and shops but it also has Lafayette Grand Cagfe & Bakery . The pastry chef there creates a croissant with a flavor between toasted bread and tangy butter.It i beautiful to look at too.It is deeply bronzed with a layering that looks like grained wood.

The boroughs have all sorts of neat eateries and shops. These are worth visiting as well as their bakeries creating croissants. park Slope is as trendy as New York City  neighborhoods go. stop in and see Miolin. Chef Claudio Miolin has elevated the chocolate croissant by adding cocoa to the dough and filling the middle with silky dollops of Nutella. Brooklyn Heights, long know for excellent eateries and luxury brownstones has L"Appartement 4 F. Owners Gautier and Ashley Coiffard even created a croissant cereal made up of tiny crescents. Yet their fan base is all for their regular sized ones, with their sweetly buttery and a tad salty flavor. Astoria may be known for souvlaki and gyros but surprisingly  there are some good bakeries to find melt in your mouth croissants. Bench Flour Bakers gives just plain croissants - nothing filled with almond or croissant. These are just perfect with coffee.There is also someday Bakery which features the black tahini croissant.It's stuffed with a nutty tahini frangipane and twice baked with a cap of black sesame brittle. someday's also has savory croissants that would make for a perfect lunch. There's also Gowanus Runner & Stone that bake their croissants with New York State grown and milled flours ,

Visit New York for the croissants.There's a wide variety of them to choose from. enjoy a a buttery bite with an iced coffee for the ultimate city experience.

The Rise Of Hmong Food

 The Hmong people have been displaced for centuries. They may have found a place to thrive in Minnesota.Here they can create their amazing dishes and have a thriving community.

Regular contributor Brett Anderson wrote about this much troubled Chinese minority in today's New York Times food sction. The Hmong are a minority , first coming from the Yellow Basin area and the originating to laos, Viet Nam , Thailand and MYamnar. They were displaced and settled in Minnesota. from a group of 200, living in the St Paul area in 1979 the community has grown to 100,000 to day. This is thanks to both democrats and Republicans working with  churches and other charities t o help with relocation. with them they brought a rich  south asian cuisine similar to Laotian Vietnamese and Thai. Out for this came two award winning restaurants, Vinai and Diane's Place. Both chefs and owners Yia vang and Diane Moua have brought the cushions to Minnesota, which is enjoyed by Hmong looking for a traditional recipes and foodies dyigng to try their small minority cuisine.The food is a mix for grilled and spicy along with a wide variety of meats, fish and veggies.

The cuisine and eateries are garnering a lot of attention, Vinai, named for the refugee camp where ChefVang's parents met is loud and boisterous. Guests are encouraged to order one large protein such as a double cut , tamarind glazed pork chop or a grilled chicken with what Chef Vang calls a southeast Asia sofrito. His personality is just as delicious and delectable.His dishes have appeared on the cover of Bon Appetit magazine and  he has a show "Feral" on the Outdor Channel. Many  diners want a selfie with him. Ms. Moua's menu is a bit different. She longed to bake and went to a culinary school after she married at the age of sixteen. Baking interested her after seeing the cakes at Lunds and Byerly where he mother-in-law had a pop up sushi stand. her brunch is an interesting mix of American breakfast foods and Asian staples like egg rolls. The dinner menu is more Hmong centered. she offers Hmong pulled pork and spicy Hmong sausage with sticky rice. she also bakes croissant and muffins too.

There will be a day when Hmong cuisine will be just as well known as other South Asian cuisines.Thanks t chefs Vang and Moua this is happening. The food will be popular throughout the US and not just in Minnesota.

Celebrating All American Foods

 Americans tend to do the fourth of JUly with what's considered all American fare. It's the usual hamburgers, hot dogs and ribs. yet our country s so much more than this. we have a richly ethnic table that's perfect for barbecue season,

We actually celebrate the Fourth and every barbecue Germn style. Hots dogs come from the German weiners and wurst. Hamburger derives from the chopped steak dish from Hamburg , the North Sea port. of course beer is as German as it comes.If you want truly American food then think Buffalo wings that came out of that New York State city and was created by Teressa Bellissimo in 1964. Yet Buffalo wings can have so many variations. Add a marinade of ginger and soy sauce for an Oriental flair . add cumin and garam masala if you like Indian flavors. Jerk chicken wings are a tasty addition to any holiday barbecue. However they can be super hot so tame down the recipe Add only half the mount of scotch bonnet peppers or try a mild habenero. ribs come from the Caribbean and these are always a tasty bite. Again, try the same marinades on themes you would with the wings. Middle Eastern dishes  such as kebabs are perfect for any outdoor cooking. You can try lamb ,chicken or a ground beef mix called kibbeh that redolent with mint and cumin. sharwarma can also be made for a flavorful Syrian and Lebanese spin.

Sides can be salads. Yes you could go for the traditional German born potato salad which is a barbecue and picnic standard. This can be varied to be served hot or cold , with bacon or without. There is a Sicilian version that subs in olive oil for mayo  and has the brightness f cut green beans instead of chopped onion and celery .sliced cherry tomatoes are also added for sweetness and tanginess. You could just add olive oil as a dressing or mix it with white wine vinegar for some tartness. An Oivier or Russian salad is another innovative salad. THis is also popular at Piedmontese summer suppers being known as insalata russe. This is a delightful mix of  boiled potatoes, peas, chopped ham and hard boiled eggs. Mayo binds everything together  while fresh dill give its color and flavor. Elote or Mexican Street corn is big right now. It can easily be turned into a salad.First grill the corn and then removed the kernels from the cob. The dressing is a blend of mayonnaise, chili powder, lime juice and Cotija cheese (use feta if you can;t find Cotija). cilantro, and smoked paprika give it more flavor while jalapeno, give ti a nice kick of heat.

Use these flavors in your Fourth of July barbecue. They represent what this country is  - welcoming to everyone and their cuisine. Try these recipes for a fun holiday meal.