Oil Or Mayo

This is the season for all sorts of salads. They're made with all sorts of ingredients but what binds them together is oil, mayo or a combo of both. Some salads such as egg and potato benefit from the rich creaminess of a good or even homemade mayonnaise.Other green based ones are perfect with a light oil based vinaigrette. 

Here is the question - which type of salad do you prefer? For myself a light vinaigrette works best for me. I even prefer macaroni salads made with it because the flavors of the pastas and spices along with the veggies shines through better.

Which do you prefer?A mayo based one or an old based one? Let us know ..

Salad Ready

 These next two days are going to be spent cooking and grilling up a storm. It's a lot of work  however it can be reduced if you make the sides  - namely the salads beforehand. 

One of the  first jobs to do is getting the ingredients salad  ready. Did you get the right spuds for potato salad? Waxy ones are the best because they hold their shape but really any can do. Boil them the night before and let them cool overnight in the fridge.If you're making the traditional version now is the time to hard boil the eggs and even cut the celery. its' then just mixing everything together. what about if you;re adding bacon.That's a last minute thing that can be done in the microwave and added after everything else is mixed in.If you;re really pressed for time on grilling day then make the salad the night before.It should be OK and not become too watery.. What about that other barbecue classic - three bean salad? Can that too be made in advance? Yes!. In fact it would be better made the night before because all the flavors meld together then. If you want to add leafy greens do so right before serving so they retain their crispiness. Storing them with the bean salad overnight make make them limp and soggy.

Every barbecue will have a bowl  of macaroni salad.Many home chefs will be making ti the night before. why is it a good idea? LIke bean salad kept overnight , the flavors will meld together. The pasta, vinaigrette and veggies will have time to mix and create a more complex and layered flavor. also the pasta will absorb the dressing , making it softer and moister in texture. It won't dry out then in the fridge. To keep it from becoming too soggy.only pour in half the dressing for overnight. add the other half right before serving.You could make half the macaroni salad the night before. Cut up whatever veggies you'll be using and store them. Cook the pasta  the day of the barbecue for a fresher taste.Cole slaw is also a popular picnic or barbecue side. Can the entire salad be made ahead? Yes and no. Slice the cabbage and carrots the night before and then add the mayo or whatever you want the day off. Cole slaw is notorious for becoming so slimy an soggy after time int he refrigerator,. A too soggy slaw would definitely put a damper on an other wise delicious dinner.

Make tomorrow easier by assembling and prepping your salad early. It give you more time to concentrate on the meats. This makes for a better time for grilling.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

To End A Seder

 Passover is less than a week away.This holiday , starting next Monday APril 22nd, is full of good food. How do you end a Seder? With a tasty dessert?

All Passover desserts are flour less yet you can make a delicious cake or kugel. The most traditonal dessert  are apple  cake and  coconut rich macaroons. Apple cake can be made with almond or ground matzoh meal.There are still eggs added to give it body and spices such as cinnamon or nutmeg. It can be varied with the addition of ground walnuts. Flour less apple muffins can also be made  as a sub in for cupcakes. it;'s more or less the same recipe as  for the cake  Macaroons can be made at home. They only require four ingredients, egg whites, ,sugar vanilla extracts and shredded coconut Vegan ones cna be made if you sub in kosher aqua faba or chickpea water for the egg whites. Chocolate chips can be added or the macaroons can be dipped in chocolate for an even tastier treat. The macaroons can also have a bit of lemon zest for a citrus-y take on the recipe. The original macaron recipe can also be made for Passover  since they're made without flour. You could do a simple vanilla, chocolate coffee or any fruit flavor with a matching or contrasting buttercream filling.

Of course you could always bake everyone's favorite  - a flour less chocolate cake. This is a blend of  just eggs, butter ,cocoa powder sugar and vanilla. Eggs are used to act as a binder.It is a thick, fudgey cake that's more like candy .Can cupcakes be made this way? Absolutely! Yes! Again it's the same recipe but poured into cupcake papers. Again eggs are the most important ingredient here because they act as the binder that brings all the other ingredients together. These can also be made in vanilla too if you want something different.Cookies can also be made for the holiday. Surprisingly there are even flour less chocolate chip cookies along with other types. What gives them substance? Both oatmeal or almond flour work. You should add baking powder to give them some rise otherwise they'll be too flat.Mix it and the flours together before adding the other ingredients. The wet ingredients are then added as with a regular cookie recipe and then the chips. The dough is then rolled into balls and put on a  cookie sheet. 

What ends a good Seder? A good dessert. It could be a traditional apple cake or a chocolate chip cookie. It's up to you how you want to  create a fun and delicious ending.

Barbecue Ready

 With Memorial Day in a week it's time to get the backyard barbecue ready. Clean off the grill.Start shopping for food. Dust off the furniture. It's a simple cleaning that will make the first grill of the season fun and memorable.

If you haven;t already it's time to pull out the grill and give it a good assessment. Give the entire grill a good wiping down. You can power wash iif you have a sturdier grill like Weber. You still have to scrub and scrape the actual grill if you didn't last fall. The best soap to thoroughly clean is Dawn's Power wash.This is a concmentrated version of the classic soap and it just spritzes out of nozzle. Thoroughly drench with the soap and start scrubbing. Rinse and then thoroughly dry. Also make sure the ash grate is throughly emptied and cleaned too.It's nice to start off the season with an immaculate grill. What about the table and chairs Again a good wiping and dring is all you need for the table. The same goes for the chair. Sturdier plastic ones can also get a power wash too. have you checked  your plastic or melanine dishes and cup. You may want ot clean those too if you haven't used them since October or November.If those plates are ratty looking then think about getting new ones from Target, Kohl's or Walmart. A new tablecloth is always a nice way to freshen up the back yard table too.

For food, start buying now. People usually begin shopping a few days before which means there may be some shortages. Get those burgers and hot dogs now and freeze them. The same applies to chicken and steak. What about sides? The potatoes for potato salad can wait. Buy them Saturday or Sunday. You could get the canned version now, especially if your grocery has a sale on them. The same for macaroni or pasta is you're thinking of making those two barbecue classics, macaroni and pasta salad. Hold off on the fresh veggies and rolls. Again like the potatoes they can be bought just hours before you cook.Dessert ingredients can also be bought before hand.Ice cream cakes can be made the night before and frozen. Get the ice cream and cookies if they're on sale right now, The same for the sauces and decorations you may want to use. This also applies to those s'mores too, especially if there's a sale on chocolate and marshmallows. Save buying any fresh fruit until Sunday or Monday morning.

Memorial Day is almost here. Get ready for the most important barbecue of the year. It'll make for a memorable cookout.

Are You Game Ready?

 Tomorrow is the Super Bowl, The teams are gearing up for the kick off. Rihanna is practicing her half time gig. Now the question - are you ready for your big party tomorrow?

It always pays to do an inventory before any party begins. Do you have enough paper plates and napkins? Is there enough cutlery for the guests? If not then hit your local grocery store, Wal-mart or Target for these. Remember that extra pack of napkins or forks can always come in handy for future parties and cook outs.Another must have are Wet Wipes. Do you have enough for those wing and rib lovers? If you run out of these just wet and fold  paper towesl.This also helps cleaning hands and mouths( or if fingers are really messy and sticky  a quick trip to the bath or kithen to use hand soap will do). What about if you';re grilling ? Do you have enough tin foil or do you have to run out for an extra roll of  foil. Also keep a roll of Saran wrap on the ready in case guests want to take home leftovers.Tonight would be the night to get the kitchen ready too. Get out the air fryer or griddle along with spending the night to create marinades and rubs.Tonight is also a good time to thaw out those wings and ribs and put them from the freezer to the fridge.

The big question is do you have the right amount of food? Are there enough wings? The average person will eay anywhere from six to ten of them. A fan may wind up eating as much as twenty  or twenty-five. It's recommended that you have around a whopping two hundred  (!!!!!)wings for a party of twenty. If you do run out and your local grocery has run out of them, then think drumsticks. These can be just as tasty , especially if they're air fried. If you're serving ribs, then remember it's usually six per person. That's 120 ribs for  party of twenty. if you're barbecuing , remember to have enough charcoal or even wood to create a good steady flam.. What about the sides?Have the salads been made ?If not, do you need such basics as potatoes for potato salad and macaroni for macaroni salad? These are easy pick ups and can be bought even an hour before the do happens. Keep in mind that you can always run out or order in of there's not enough for your gang. Also make sure there's enough beer and ice along with soda and water for the ride home.

A good party depends on the host's preparedness. Make sure you're all set for tomorrow's big game. Be ready for your guests with what they need to enjoy the game.

It's Party Time Again

 Things re getting back to what we remember before the pandemic. With that small parties are coming back. It's time for a refresher in how to create a fun little do.

Small parties are allowed right now. They're a great way of easing into bigger ones later on. That means getting the right amount of food and ingredients. Don't go overboard. You may have a fridge full of leftovers later on.As with all get togethers ask your guests what they'd like. This is their party too and it would be extra special to welcome them back  with favorite recipes. Everyone loves burgers. You can have the regular beef along with Beyond or Impossible Burgers. Customize them for your guests. Add a slices of avocado  and tomato. Create a special sauce along with having barbecue sauce, ketchup and mustard. Also have slices of everyone's favorite cheeses for tasty cheeseburgers. Make smaller amounts of potato and macaroni salads. If you feel the last may be too much work, then buy them at  your grocery store. As for chicken and ribs, again don't go overboard. Figure about five to six wings per person and two to three for kids. You could also buy breasts and legs too and marinate all in a traditional barbecue sauce. As for ribs, most people usually go through five to six ribs with kids having one or two.

Many are craving fancier dos. You can easily do this with a smaller crowd. Think individual plates full of hors d'ouevres. Bruschetta is always a must. It's easy to make  with chopped tomatoes mixed with olive oil, balsamic vinegar (or red wine if it's too intense) and garlic. You can vary it by mixing cherry and grape tomatoes with plum. You can also add a layer of prosciutto or salame to give ti some oomph. Small squares of the Greek spinach pie , spanokopita are also good to serve. Many home chefs find this a bit labor intensive but there are short cuts. Use frozen puff pastry along with frozen spinach to make them. It also requires sauteed chopped onion but you can also use onion powder too.Mini quiches are another tasty and elegant bite. You can easily buy these in any grocery but you can also make these at home. Again there are shortcuts for these. Use frozen pie crust and then mold it in mini muffin tins. Have fun with the fillings. Try the traditional ham for mini quiche Lorraines or veggie ones with broccoli and asparagus. You can also have Gruyere cheese and bacon too. Since it is a party., serve plastic flutes filled with champagne to celebrate .your reunion.

It's time to party again! Serve good old fashioned barbecue fare or something more elegant. Just serve! It's time to enjoy good food and good friends again.

Spins On Salads

It's time to rethink salads and sides now that it's barbecue and picnic season. Liven them up with different spins that complement not only the ingredients but the main course. Get bold and daring with non -traditional flavors that will add zing to an outdoor meal.

One of the most classic barbecue salads is cole slaw. This centuries old dish is usually shredded cabbage with a good dollop of mayo mixed with oil and vinegar. More adventurous home chefs toss in a handful of raisins or carrot slivers for color and sweetness.Forget those. A better - and less cloying recipe is subbing in the mayo with a tangy French or apple cider vinegar based vinaigrette. Either one brings out the cabbage's musky green flavor and keeps the crunch. Another idea is giving it an Asian flavor with the addition of super crunchy water chestnuts  and a dressing that features soy sauce, chopped scallions and ginger.Macaroni salad always makes an appearance even though it's not that popular. It's an easy make, Just boil elbow macaroni  cool and add   what else - mayo. A more preferred recipe is tricolore rotelli with wheat, tomato and spinach pasta is cooked and then cooled. I would ditch the mayo and use a dressing of olive oil, dried oregano and rosemary. Spike it up with cut up bits of salami , cut up black olives and grape or cherry tomatoes.It's a great side for steaks and hamburgers and you could add leftover cubed fillets to it for a next day  lunch or supper.

Potato salad is another gloppy salad that sometimes gets drowned in mayo. The best bet is add other ingredients to give it more complexity. Add some sliced hard boiled eggs and celery for color and flavor. Another idea to zing it up by mixing the mayo with sour cream and adding chives and crumbled bacon. Think a variation of a baked potato for a hot summer's night. Use about three fourths cup of sour cream or even Greek yogurt to half a cup of mayo.Olive oil , too, works for a potato salad. It gives the salad more body and allows you to add such herbs as rosemary and oregano for a Sicilian style one. How to really change up potato salad? Roast the potatoes instead of boiling them. Preheat the oven at 375 degrees Farenheit and roast for about forty-five minutes until the potatoes are tender. Let cool for fifteen minutes before cutting and adding to the salad bowl. They work well with either mayo or olive oil. Add some scallions for color and bacon for crunch. Really change up the recipe with sweet potatoes. Their sweetness is offset by adding such savory ingredients as garlic and hot salt. Mayo may be too much so sub in Greek yogurt or sour cream mixed with a simple vinaigrette.
Salads are a mainstay for any summer barbecue or picnic. Liven them up with some changes. It'll make for an exciting meal and a turn from the usual boring side dishes of cole slaws and salads.

Your Barbecue To Do List

We're a week away from the start of the summer grilling season  and now is the time to  assess what 's needed and not needed.A new grill may be needed or one or two ingredients for the perfect sauce. Get the backyard ready for weeks of tasty outdoor dining.

The star of any cookout is the grill. Many home chefs and grillers are so attached to theirs , that there's usually a big scene when it does have to be retired. How long does one last? That depends on the care. An uncovered Weber grill can only survive two to three years .By the third year, it's usually covered in rust and not really good for use. At the end of the season , make sure you have a good sturdy cover for yours.Ceramic cookers like the Kamado egg can last as long as twenty or thirty years and that's without any protection. If you feel like you need a new one, buy it now. There may even be discounts with it. This is also the time to clean the grill, especially if you haven't used it already ( or if you have  and you just want it clean for cooking). The grates need to be cleaned first, Spray soapy water on them , scrub, then rinse clean. The same applies to the exterior of the grill too.Check the fuel lines and ignition too. The last thing you need is a fiery disaster at a summer party. Also make sure that the implements are OK too.Keep the brush used for slathering on sauce clean along with making sure you have enough skewers for kebobs and holders for corn. This is also a good time to check inventory with your outdoor plates and cutlery. Will you have enough for a large party or just enough for a small family dinner of four? Stores such as Target ,Wal-Mart, and K-Mart sell outdoor melanine plates and sturdy plastic knives and forks for outdoor dining.

Before any cookout , write a list of what you're not only going to make but what you'd like to make. Do you want to go the simple  route of just hot dogs and  hamburgers? Or go more in depth with steaks and ribs?If it's the first then, it's just buying buns and making sure you have enough condiments. A simple salad, whether lettuce or macaroni based will suffice. If you're planning on a bigger do , then make sure you have the ingredients for a marinade and enough room in the fridge to hold a pan of marinating steaks and ribs. This begs the question of buying a bottle of barbecue sauce or creating your own. Home made sauces require a lot of ingredients such as ketchup, brown sugar, and molasses. It's a lot of cooking but well worth it. Another must have for barbecue season is macaroni and beans. Both are used as the base of many salads. To change it up a bit buy a box or two of the tricolored rotelli along with cans of various types of beans. Chickpeas are versatile, both as a base and as an extra in other salads.Other products to stock up on are oil and vinegar for salads and marinades.Desserts are usually simple but it does pay to have popsicle trays handy for making quick and easy treats. Also have a few boxes of instant pudding   around for ice box cakes and easy cream pies.

A to do list is invaluable when planning your next barbecue.That way there will be no disasters or shortages to deal with in the middle of a cook out. It'll make your barbecue sunny and bright.

The Urge For Summer Food

Sometime in January or even February everyone gets a hankering for summer dishes, whether they be salads or ice cream. It could be that the cold weather is getting to us or we just miss those flavors. Don't deny yourself that grilled burger or ice pop. Go for it  - despite the temps

Who doesn't miss a juicy flame broiled  burger? You can still barbecue if the weather is crisp and cold. Fire up the grill, using any charcoal left from the previous summer. Wood chips can also be used too to give more flavor. The same goes for ribs and chicken too. Think of this method when you're busy with Super Bowl cooking too. If it's too snowy, sleety, or rainy, then use an indoor grill. There are some very good ones out there such as the Hamilton Beach or Proctor Silex . The  George Foreman Grill also has a panini press for sandwiches. If the weather thaws a bit then think of a picnic at your favorite park or beach. Even if the temps dip, you can still pack hoagies and salads, but also include a thermos of hot soup or hot beverage to warm you up. Salads too can be made. You don;t have to wait til Memorial Day to b real out the slaw and macaroni salad. The winter provide Savoy cabbage, a much more tastier leaf than the average cabbage.You can make it the same way as your warmer weather slaws. Macaroni salads are also welcome along with potato salads. In fact, these would be the preferred dishes for a pot luck football party.

The winter strangely also brings a taste for ice and ice cream. You can still have popsicles. Stores still sell them however you don't know how long they've been in the freezer section. Make your own by using molds and juice. Better yet try the Zoku Slushie Maker. This cup takes any drink and turns it into a refreshingly chill slushie. Use already made coffee drinks for a refreshing afternoon snack or a Pepsi for a bracing treat after grueling housework.If you;re on a healthier bent. then
use fresh juice r smoothies to pour into the chilled inner cup. For some reason we crave ice cream when the weathers gets frosty. Indulge yourself. Cones can still be bought so have fun with them.They're a rainy day treat . Dip the cones tops in melted chocolate and sprinkles for added flavor. Waffle bowls are a summery treat and they can be adapted for winter cravings. Hot fudge or hot caramel can always be poured in top. Hot fudge is easy to make and it's so good on something as simple as vanilla ice cream. The same goes for caramel sauce It's just three ingredients - butter , heavy whipping cream and sugar. Both sauces can also be drizzled over fruit or that most summery of cakes - the pound cake.

Indulge those summer cravings with summer foods. It's a nice break from heavy winter flavors and foods. Go for the burgers and ice cream while the weather is still chilly.

A Gathered Thanksgiving Part One

Despite the great political divide and intolerance that's gripping this country, there is one thing that unifies us as a nation  - Thanksgiving. No matter our ancestry, our skin color, or our beliefs we come together in giving thanks and gratitude. Many have forgotten that nowadays,. The New York Times Food section has it. This week , there are holiday recipes from all sorts of home chefs.

Diversity and the willingness to not only explore but to hold on to ttime-honored traditions is what make's America's kitchens so great. The Tmes interviewed fifteen families from all over the US. There is the taste of somalia thanks to clothig designer sisters Ayaan and Idyl Mohallim of Brooklyn  who have their family rice recipe, bariis iskukaris. This is a rich mix of basmati rice cooked in chcken stock and flavored with various spices such as cumin and fenugreek, Raisins top and red onions. Filipinos have bibingko instead of cornbread. Nicole Ponseca, a New Yorker and first generation American-Filipino creates this tasty dish made from rice and coconut milk. Preserved salted eggs and Parmesan cheese give it saltiness and richness Of course there is traditional recipes such as Sweeney potatoes from the Passanisi family  of Alameda California Theirs comes from grandmother , Florence Sweeney who took the recipe from her Dutch ancestors. she named it after her Irish husband Kevin Sweeney. It's like a scalloped potatoes, lush with cream cheese and sour cheese. Butter and cheddar cheese make it even more silkier.


The history of American food is the history of this country.It was never more evident in african cooking with dishes going back to the enslaved period in American history.. Erika Council  has her grandmother's Mildred Council's pork neck and macaroni. Her grandmother was a restaurant owner and chef  who crried on this simple but delicious mix of bomes and onion simmered in ater flavored with pepper flakes, ground pepper and salt.. It's cooked until the broth is gelatinous and then the macaroni is added. The Latino influence is also strong and vibrant in this country. Cuban american Margarita Velasco of Miami  who combines her two heritages into one pumpkin flan. It is made with calabaza, a kind of pumpkin shaped squash used in  many Cuban recipes. For MarthBeltrann of austen Texas, it pan de jamon, ham bread from Bogota Columbia, It is a labor intensive  and time consuming because the bread that is later filled with butter, olives and ham. It wouln't be a  family dinner without it,.

America is a truly diverse country. Our foods define us and our heritage yet they blend together to form our cuisine. It's varied, reflectng us and who we are.

The Perfect Graduation Party

With May comes college graduations and with them come parties. The best are the old fashioned kind done in the backyard. They can go a number of ways , from elegant to super casual. The bottom line is to celebrate the graduate and honor what he or she wants.

If your grad likes an elegant affair, then think casual formal  with some catering involved.Many restaurants can offer a wide range of dishes, from shrimp scampi  to bruschetta. Some also offer carving tables with roasts like London Broil and turkey. Cheese and cold cut tables can be set up if the grad thinks that hot dishes may be too much for guests.Favorite restaurants also can figure in as well, as the honoree picks out beloved dishes. If money is tight then think maybe just champagne and hot hors d'oeuvres. Luckily there are less expensive brands of sparkling wine such as Asti Spumente if a large crowd is expected. Sparkling non-alcoholic cider can be served to those who can't have alcohol along with the littlest guests. The nibbles can be anything from toasted Brie and apple slices to shrimp pate on toasted baguette rounds. Desserts can be petit fours iced and decorated in the university's colors or small plates of miniature pastries. You can also buy a chocolate fountain for the event. This may seem like an extravagant but it can be used for other gatherings like showers and holiday parties. They can also be rented too for a cheaper deal.If this is too messy then consider making homemade truffles to serve. It's an easy recipe using a simple chocolate and cream ganache.

Most college graduation parties are usually backyard affairs.Again consider what the graduate wants and likes.It could even be a pot luck kind of deal where friends and relatives bring the grad's favorite dishes.Mom and Dad can be in charge of the hamburgers and hot dogs while grans and aunts along with godmothers can bring the chili or potato and macaroni salads.This is the time for celebration so you can even go whole hog - literally - with a pig roast.Some rib joints can roast it for you or it can be roasted at home in the back yard, however remember that the set up is labor intensive and dealing with an entire animal is not for the faint of heart. Consider buying a few racks of ribs instead These are easy to handle and dole out to guests.Fried turkey is another outdoor party favorite. Serve it with a cranberry chutney  and grill roasted sweet potato halves along with grilled veggies. If your grad has eschewed all meat, then think of vegetarian or vegan barbecue.Morningstar Farms has some excellent sub ins such as soy dogs and black bean burgers along with chicken patties and even nuggets. Soy bacon and soy cheese can be added for a healthier , more humane bacon cheese burger. Salads can be made with a non egg mayo called Nayonaise that can do the same trick as the real deal. It can be used for salads and dressings. There are vegan bakeries that can make a dairy and egg free cake as well.

Let the college graduation parties begin. Celebrate that degree with a party that the grad will remember for decades. he or she deserves it.

Summer's One Pot Meals

Summer is a time for easy cooking and easy eating. However grilling and microwave gets old fast. What to do ? Try a one pot meal. They're still have that homemade goodness yet are a snap to put together. Best of all - there's only one pot to wash.

One of my faovirtes it pne pot pasta. My family hs made thos for decades, namle with farfalle or bowtie pasta but any other kinds like wagon wheel pasta or those cute shaped ones like paws and cat faces ( you can go to www.pastashoppe.com to pick up these adorable shaped pasta like bunnies and palm trees).There;s no need to cook  the pasta and sauce separately  The pasta cooks in the sauce and the last is a simple mix of just water garlic , oil and tomato sauce .I used a dash of leftover pizza sauce and it gave it a nice bite. The dish  takes only 20 to 30 minutes tops to create. Even better is when it's reheated with  butter or margarine the next day. Chili, usually, considered a winter dish, can be a hot weather fave too. You can even make it in a slow cooker in the morning and have a nice warm meal to enjoy outside. Another plus is as the season progresses you can use fresh picked tomatoes and peppers, especially if you're growing jalapenos. Chili is also perfect for topping those just from the grill dogs too.

Stews, another cold weather staple can be made in the middle of summer.It , too. Again it's just a one pot meal. It's actually great during this time because you can use fresh picked veggies and herbs like carrots and sage. Another plus is that there's always a lot left over so you can freeze some and save it for another warm day. If you're craving biscuits to go with your stew, then head over to your local Dunkin Donuts or grocery store where they're already made, thus saving you heating up the oven.Goulash, a  variation of stew, can be made too during these steamy days . It needs  ground beef along  with paprika for zing  Add some elbow macaroni but that's up to you Turkey can also be subbed in for the beef as well. A French country pot, similar to the country's famed dish, cassoulet, It is rich with kidney and garbanzo beans, along with Italian sausage  and various herbs. It's the perfect Saturday  night dish, served outside with  good Merlot and a loaf of crusty French bread.

Summer is here but that doesn't mean sandwiches an barbecue for dinner.  Cook up one pot meal for a hearty warm weather dish that's easy to make and easy to eat. It's a snap.

Hale and Healthy Hot Meals

This is the time of year when a hot meal is much wanted. There's nothing like it to chase away the chills and shiver a cold month brings. Yet a dinner or lunch should not only be hot , it should also be nutritious  too. Fill it with rich ingredients bursting with good for you antioxidants and vitamins.It'll not only warm you up but keep you healthy during the season ahead.

Any meal filled with vegetables is a good one, A perfect lunch or even weekend dinner is vegetable or minestrone soup. You can fill it with not only beans which are beneficial, but also cabbage, tomatoes corns and potatoes.Add some whole wheat elbow macaroni or orzo  for a more satisfying meal. It'll go well with hot homemade whole wheat biscuits or rolls. Another tasty lunch or dinner meal that's also has the same healthy impact is chili. You can make it a vegan style with plenty of kidney and red beans along with black or even lean beef. For oomph throw in some hot peppers which are considered a super food.

If you want a full hot and healthy meal, then think traditional. Nothing beats  whole wheat
spaghetti with homemade sauce. Make the sauce with heart healthy garlic and herbs for more zing. Another idea is stuffed cabbage. Cabbage is high In Vitamin C and  the leaves can hold everything from brown rice and lean beef or  chopped portobello mushrooms. and peppers.Portobellos are a great main dish on their own. They can be grilled indoor like steak or even be turned into burgers. Another way is stuffing them with spinach and cheese.Of course nothing beat that cold weather fave, baked mac and cheese. You can create a healthy version just by using whole wheat macaroni,  and reduced fat cheddar. Try a layer  of broccoli  florets or red pepper strips instead of bacon,if your family still insists on bacon then sub in the turkey one instead.

Nothing beats a hot meal on  chilly day. Whip up something hale and healthy to warm up tummies either for lunch or a nighttime dinner.It' will not only be tasty but nutritious too.

Healthy Picnics

Warm weather is here and with it the urge to pack a picnic basket. The problem is some  picnic foods can be bad for you ,laden with fat, sugar and salt. The best idea is create a healthy outdoor meal that's good for you as well as being tasty .It;s pretty simple with good results.

Sandwiches have always been a picnic staple. They re easy to make and easy to pack. However most people load them up with all sorts of bad ingredients, from the bread to the condiments. Start with whole wheat or any of the grained breads. They're just as tasty as the white and better for you. Most people usually like ham or bologna as a filling. Rethink your sandwich with leftover chicken or turkey. Even left over roast beef can be a tad healthier than any processed cold cuts. Mustard is one of the best and healthiest spreads. If it;s a bit too strong then think a lower calorie mayonnaise, perhaps mixed with cumin or rosemary. Another idea is try  drizzling olive oil on your sandwiches especially if you're using a whole wheat baguette as a base.

What makes good picnic? Sides. As fun as they are on any picnic , ditch the chips. Sub in homemade kale chips or try baked potato chips like Pringles.Another fun crunchy to bring along is sliced pickles or even gherkins. Fresh veggies such as grape tomatoes, slicked cukes and carrots are another good nibble or side . Dip them in a mix of plain Greek yogurt and your choice of spices.If you still want to bring salads, then make them healthier. Use whole wheat macaroni for your pasta salads and sub in olive oil and lemon for mayo. Add herbs and scallions to give it some zing and zest. Carrot salad, that picnic staple, can be made healthy too, with adding a simple vinaigrette and sliced onions and peppers.

A healthy picnic is easy to create.Try making one the next time the outdoor calls to you. It's a great way of having good for you food while having fun.

Creating The Perfect Party

How many of us have attended parties where the food was lousy and the drinks barely potable? If yes is the answer consider it a learning experience.It can show you how to throw a perfect one with delicious food and yummy drinks. learn from other people's mistakes. Also take into some advice as well.

Party food should be diverse. I've attended everything from showers to birthday bashes where eating choices were limited. Vary the menu. If you're serving sandwiches, try to have a wide range of meat and cheese fillings. Also take into consideration there many be vegans or vegetarians at your table. Have  something to suit their tastes.Also don't think serving just one salad with these is going to cut it. Try different salads  and not just the usual tossed, macaroni or potato. Look on the Internet or in your cookbook for new recipes to add a fresh spin. Also consider having bowls of fresh veggies along with dips. These make a fun and exciting sides.

Another must do is having a table of both hot and cold dishes. This makes the party  or gathering much more interesting. Yes ,you still can have three bean salad along with wraps but add something hot like ratatouille or sliders for an interesting twist. Many people love to bring casseroles. Nix this by suggesting moussaka or a baked mac made with three cheeses. A hot pasta dish may be too much yet a lasagna  would be perfect at any party. It's not only hot , but can be made interesting by switching the ingredients. Sub in chicken or turkey for the usual beef and maybe try a creamy bechamel sauce  instead of the typical tomato one.

A good party should have good food. Remember that wen you start planning your get together. Don;t fall into a rut and serve boring grub. Liven up your menu means livening up your do.

Summertime in The Snow

As much as winter dishes are hearty and satisfying, there's something about summertime cooking. It's lighter but also |more fun. In  some ways it's  also healthier too, with a plethora of veggies and fruits. What  to do if you're craving your warm weather faves?Make them.It's as easy to barbecue and make salads in January as it is in July.

Barbecued meat tastes great no matter what month you grill. Some supermarkets still sell briquettes however don't despair if you can;t find any. You or someone probably have some left over, if the kids haven't used them for a snowman. If there is absolutely none, use twigs and cut branches from your backyard. Fruit wood often imparts a sweet smoky taste that will enhance the meat. Also , if you haven't been regularly grilling, then thoroughly clean the grill and utensils you're going to use. You can still get the same cuts of meat you did in the summer. In fact grilled will be a nice change from roasted or baked.

What about those salads that everyone loves.Luckily grocers all over are always fully stocked. Granted, the tomatoes and corn aren't as nice as what we'd get during the summer but they'll suffice.You can also buy canned veggies and even fruit for different dishes. Summer faves such as potato and macaroni salads are easy to make because the ingredients  are always at hand. If you can't get fresh onions for the potato salad, use onion powder . For the macaroni that sometimes called for diced green and red peppers, then do a different spin by adding red pepper flakes. This give it a fiery twist that works well with barbecued ribs and  steaks.

If you;re craving your warm weather faves, then make then. Unless there's a blizzard outside you can still grill and barbecue. You can whip up your favorite salads too. It's easy having summertime in winter.

Macarons Dans Manhattan

New York City has always embraced the latest trends. From fashion to cars to food, the Big Apple takes a bite out of anything cutting edge. The same is true for sweets. Macarons, the latest import from France, is becoming the darling of society. They are now found everywhere, from the heart of the city to the boroughs.

The sweet Gallic treat was the subject of an article written in yesterday's New York Times Dining section,. in the $25 And Under column by Ligaya Mishan. A few words of clarification first. Macarons are not macaroons ,those drops of coconut that can be cookie or softball sized depending on the baker. Macarons are more delicate, being almond flavor in taste . They are usually filled with some sort of ganache or creme.also come in a variety of colors from Easter egg pastels to psychedelic brights. Ms. Mishan was able to test the best and the worst and came up with eight good macaron bakers in the New York City area. Here are some of them.

The most famous is Laduree on the Upper East Side. Theirs is obviously the best because this is a French patisserie with roots in France. The bakery was founded in 1862 in Paris and is also known for its' cakes and homemade chocolates. It is also credited with creating the macaron sandwich in the early 1900's. Now it creates sighs of pleasure from any enthusiast who bites into the eggshell like crust and chewy center. Another one to visit La Maison du Chocolat, again located on the Upper East Side. This is the perfect one for chocolate lovers.All their macarons are filled with chocolate ganache infused with pistachio, coffee and salted caramel. Other patisseries mentioned are Almondine in the trendy Park Slope section of Brooklyn and Little Oven at Long Island City, right across the East River. I am going to try La Maison du Macaron in Chelsea, a favorite neighborhood of mine. Theirs are supposedly sweeter than the average treat however they offer a variety of flavors including , fig, vanilla, Calvados and champagne.

If you're in Manhattan this holiday season, stop for that latest loved treat, the macaron. Experience a plate of them with strong coffee after a day of holiday shopping or just sight seeing. They are parfait -vraiment - during a crisp fall day in new York City.

Healthy Tailgating

Healthy and tailgating usually aren't used in the same sentence however it can be done. You can create healthy football fare that's both tasty and good for you. The best part is that you won't be sacrificing favorites or flavor. Another good thing is that they're easy to make.

Most parking lot parties start out with a grill.After all there's nothing like the taste of a well done burger or dog. However these can be bad for you with all that cholesterol and nitrates added. Switch to turkey or vegan substitutes. They taste the same yet provide you with lower calories and less preservatives. Also there is so much variety with veggie burgers these days you can bring four or five different types. Flavors range from the spicy Southwestern to the mushroom lovers to the tomato and soy cheese Italian. Serve on either rye or pumpernickel rolls for a healthier alternative to white bread.

Sides can be made just as healthy too. Cole slaw , always a favorite, can be pared down . It can have added crunch by introducing carrots and both red and green pepper strips to it. Also cut out the mayo and sub in a vinaigrette. Potato salad, long a tailgater standard, can be made with less mayo as well,or even with just oil and red wine vinegar. Add some onions and celery for flavor and texture . If your crew demands a macaroni salad, again make it healthier with spelt or whole wheat pasta and splash it with a low cal Italian dressing.

Tailgating is fun. Yet it doens't have to wreck havoc with your diet or health concerns. You can create a tasty, healthy party that's sure to create fans!

Summer Sides

By now everyone has probably had about a good twenty or thirty cookouts depending upon where they live. As always , it's the ribs, burgers, and dogs that are the stars. What about the sides? The salads and other dishes are the ones that hold up a barbecue or picnic. it's not all about the meat. People would get bored wit h that. remember it's always the sides that hold up a summer party.

What should summer sides be? Anything from corn on the cob to salads. If you want to stick with something plain and simple then think solo acts. There's nothing like serving just simple corn ears or baked potatoes. If you want to jazz them up a bit then drizzle herbed olive oil on the corn or serve it with ramekins of simple lightly salted butter. Baked potatoes should go simple too. (after all they're the perfect accompaniment to grilled steak). Think an herbed or plain butter and maybe a small dollop of chilled sour cream. Asparagus is also another good "lone" side. You can have it in a salad with vinaigrette dressing or grilled with some olive oil and lemon.

If you insist on something a bit more substantial then think salads. You can have a festive macaroni salad next to a regular one. Or serve both a zippy cole slaw and a tomato salad. Of course the best is a potato salad which can go with everything from steaks to burgers. Potato salads can vary . Make the traditional German kind with mayo and celery or try the Sicilian version that involves small red potatoes and olive oil. What is great about any salad is that you can make it well before the dinner or party which leaves you plenty of prep time for the main course.

Remember a summer barbecue or party isn't the same without the sides. There are so many of them to choose from. Each can compliment the mains . After all burgers and dogs can't stand on their own. They need a good side alongside them!