Summer Summer can be short in Chicago, and I don’t want to spend mine in the kitchen. I take my cue from Ina Garten, a cook I try to emulate. She suggests using the best ingredients and preparing them simply. Fortunately, I have the popular Evanston farmer’s market to keep me supplied with fresh picked fruits and vegetables…
Authentic Gazpacho I love gazpacho. Chopped vegetables in cold juice are so restorative on a hot day. Nevertheless, I knew my go to recipe was far from authentic. A variation on Ina Garten’sfrom The Barefoot Contessa Cookbook, it has chopped vegetables rather than pureed. Most Spanish recipes for gazpacho feature smooth soups, with chunky vegetables and…
Growing bored of toast, I started noticing enticing overnight oat jars. Stirred together than put in the refrigerator, they couldn’t be easier
The refreshing sweet and sour flavors of hibiscus, lime and ginger made me think of Mexican aqua frescas, so I paired it with a chopped southwestern salad. If you aren’t familiar with them, they are a healthy simple summer dinner.
Pimm’s Cup may be the drink of Wimbledon, but spring strawberries always inspire me to rush the season. I became a fan of the drink while a student in Ann Arbor, MI where it was served at The Old Town Tavern.
The subtle flavor of the potato provides a blank canvas that requires few additions. Twice – baked potatoes, my favorite, are a delicious example of how few ingredients are necessary to elevate a potato into something special.
Nice days make me want something refreshing, and my favorite choice is iced tea. I’ve been drinking iced tea all my life. Looking back on it, I realize it’s odd that a child would be allowed this beverage at every meal. Nevertheless, I became a connoisseur of the drink.