How to Cook Everything Summer
Format: PDF / Kindle (mobi) / ePub
Summer cooking is a breeze with this inspiring collection of easy recipes from Mark Bittman, author of the award-winning How to Cook Everything. This quick reference is the perfect companion for a weekend getaway, a stroll through the farmers' market, a casual outdoor party, and planning simple everyday meals. How to Cook Everything Summer includes 20 of Bittman's favorite seasonal recipes—plus 32 variations—designed to help you eat well on even the laziest days, all with hints for ways to improvise with new foods and flavors. From garden-fresh salads, chilled soups, and picnic-portable sandwiches to mouthwatering ideas for the grill, quickly prepared fish and shellfish, and luscious fruit desserts, you'll find all you need to enjoy the most delicious summer ever.
no burning, which means you do need to generally pay more attention to them than you do to vegetables. But it’s easy enough to get the hang of it on the first try, and the results are worth hovering over the grill. So with that, here are some details about the best vegetables and fruits for throwing on the grill, including some tips on how to punch up the flavor before serving. 1. Asparagus Preparation: Trim; leave whole; brush or toss in oil. How to Grill: Cook over direct
Grilled or Broiled Chicken Parts with Mustard Grilled or Broiled Chicken Parts with Lemon and Herbs Grilled or Broiled Chicken Parts with Cilantro and Lime Grilled Beef Salad with Mint Grilled Chicken Salad with Lemongrass Grilled Shrimp Salad with Chile and Basil Beef (or Other Meat or Seafood) Kebabs Grilled Vegetables Grilled Fruits Tomato Cobbler Tomato Cobbler with Cheesy Topping Tomato Cobbler with Herb Topping Tomato Cobbler
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crunch: In Step 3, toss 1⁄2 cup chopped walnuts into the salad bowl. Spicy No-Mayo Coleslaw MAKES: 8 servings TIME: 30 minutes If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for
ground—finer than chopped, but not much. (If you’re starting with ground meat, mince the onion if you’re using it and incorporate it into the meat.) Put it in a bowl and sprinkle with salt and pepper, then taste and adjust the seasoning (if you don’t want to taste it raw, cook up a spoonful in a small skillet). Handling the meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers. Grill the burgers, about 3 minutes per side for very rare and another minute