Summer's Best Part One.

What are the best foods of summer? Is it crispy fries eaten at the beach? Watermelon at a family picnic? Or the stuff bought at a rest  stop on that all important road trip. If you don;t have an answer, then go to the New York Times Food section. The section weighed in on what's the best nosh during the summer months.

The Food sections heavy hitters, Pete Wells, Sam Sifton, Julia Moskin KimSeverson , Tejal Rao and Ligaya Mishan weighed in on several summer staples from fruit to fries, veggies, along with picnic staples such as hot dogs and icy treats along with gas station goodies. There may be some disagreement out there from readers and foodies.Everyone has his or her warm weather favorites that they swear by or have always been a part of their lives. Yet some curious eaters many try their suggestions and discover something tasty along the way, Pete Wells covered  fruit  His picks are raspberries,peaches blueberries,  cherries, and at number one watermelon. They are all good and good for you.Peaches are my summer go to, although the others are also perfect  - not just for their nutritional value but also for their versatility.I agree with Mr Wells that the berries and the peaches are great in crumbles, betties and buckles.However we differ on watermelon, He wants to turn that luscious pink flesh into a salad with feta and tomatoes. My favorite way of eating it - cut into  wedges , straight from the fridge. There's something about sinking one's teeth into cool, refreshing sweet pulp - especially on a hot day

Julia Moskin covered the fries. They are a big part of our summer eating,particularly beach eating. There's something about  crispy fries, with a fine layer of sand and salt on them - or better yet, eating them with sea salted lips.  She  lists shoestring ones last, comparing them to hot hay  not enough meat and too much crunch. There are  disparaging words about their opposite - steak or plank fries, These are too much potato and not enough crunch. Of course, there is criticism about the curly ones too,,usually bought at state fairs and some food courts.Ms. Moskin feels that French fries should be eaten in bites and not lowered into the mouth like a drone payload, She also does not like the dusts or flavored salts that people douse on these ringlets.Surprisngly she likes waffle fries, (she uses them as an interesting base for sunny side up eggs) They're good for holding pulled pork and melted cheese, As much as I love crinkle cut fries, she does not. She does  give my favorite, Nathan's a pass, These are the best, crunchy on the outside, meaty inside. Her number one? McDonald's - simply because they are the perfect shape and color. I would have gone with the boardwalk ones or the Euro , truly french frites, served in a spiral cone holder . The last is a must at almost every SoHo cafe in New Yorkn usually accompanying  moules, Belgian style mussels steamed in garlic and white wine.

Tomorrow , we 'll go through the best hot dogs, ice cream, gas station goodies and that summer staple, veggies. Will what's chosen be your favorite. Come back and see.

Mussels A Summer Treat

One of the best summer pairings is a plate of steamed mussels, usually served dockside with an icy cold beer. The seafood itself is good a variety of ways and its' an easy cook for home chefs. The best part of them is that they're fun to eat on a hot summer's night.

Mussels are both a fresh and salt water fish and a member of the clam or bivalve family. They're usually found clumped together on the exposed shores of an intertidal  or seashore area. They attach themselves to each other by their "beards" or byssal threads. Mussels have been eaten by humans for millennia and there are seventeen varieties of them. Most fish stores and restaurants usually have the black or navy blue shelled ones. The Belgians are the ones to go mad for them , usually serving them with fries or frites along with a good Belgian beer, The Italians and Spanish usually serve them steamed with white wine and lemon while the Spanish also turn them into croquettes with other seafood. Mussels are steamed in garlic and black bean broth while the Turkish fry them and then put them back into their shells The Indians serve them as a plate with chicken drumsticks, breadfruit and other vegetables. They're also made with coconut paste and rice and then, like the Turks, stuffed back into their shells. Many Americans usually first encounter them at their local pizzeria where they're served with marinara sauce.

There is just one thing to remember when buying them. Living ones will shut tightly when they're taken out of the water and exposed to air. If they remain open, they should be tossed because they're not living.Cleaning them is easy, Put them in a large bowl of water as soon as you get them home. They should remain there for twenty minutes, expelling water (they are filters,after all) and sand. The next step is de-bearding. This requires holding a mussel  in one hand and cover the grasping hand with a towel, Now give it a sharp yank, pulling in the direction of the hinge. The mussels have to be rinsed a second time and then scrubbed of any exterior sand or barnacles.Use a firm brush for this. There are a variety of ways to cook them.Most recipes call for steaming them in white wine but you can use water as well, usually one cup. You can serve them topped with a homemade or even store bought marinara sauce along with a large loaf of crusty Italian bread. You can also go the Belgian route by steaming them in a savory broth of  beer and a variety of herbs such as rosemary, thyme and oregano. They are served with piping hot julienne fries and mayo but you can just have a loaf of crusty, French bread and Stella Artois on hand.

A fun summer meal is a plate of fresh steamed mussels. Make them just for yourself or for a party. They are an easy and delicious, a no fuss meal for these sweltering days.

On Everything I Want To Cook

Now that I'm the chief chef in my family, I have to fund tempting meals and dishes that will coax about appetites (here;s the fill in- my Mom broke her hip and I am in charge of everything, from laundry to cat duties). With this comes the fun task of creating healthy and happy meals guarantee to please.

What would I like to cook? Easy answer. Anything that has to do with risotto, along with steamed fresh vegetables.I also love making French bistro foods as a bi monthly indulgence (let';s face it croque monseiur fried in butter served with a ton of pomme frites is way too much) I also want to make heart healthy salads that combine new ingredients like blueberries and fresh foraged greens

Right now I am busy with my other job (yes there's more to life than just Foodie Pantry) Hopefully another article will come your way soon.,