The peaches add a sweet taste to the marinated chicken thighs while the tomatoes add fresh and juicy flavor contrasting cooked and fresh ingredients for a thoroughly summer dish.
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This whole leg of lamb is roasted in a pan filled with potatoes at the bottom to catch the fat drippings as the lamb cooks. The result is not only an impressive entrée but a flavorful side dish as well.
Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
One of my favorite recent discoveries is squash blossoms. They are in season in summer and are often found at local farmers markets, since they are often too delicate and go bad too quickly for most grocery stores to keep them in stock. Whenever I see them hit the stalls in summer I have to grab some – they are just too pretty to pass up.
This recipe is for a traditional New England lobster boil using whole lobsters, kielbasa, red potatoes, sweet corn, clams seasoned with salt and herbs. The ingredients are added at separate times to avoid overcooking.
This recipe calls for an immersion circulator for sous vide cooking – a method of cooking in which food is vacuum sealed in bags and cooked in a temperature-controlled water bath.