With some honey, our gremolata will go to new heights.
I make this soup, or something quite like it, all year, with frozen corn and fresh.
This cross between a fruit ice and a sorbet sidesteps the usual sorbet formula of sugar syrup and smoothing out in an ice cream machine.
You know those delicious, over-charred ears of grilled corn you eat at county fairs in the summer? If you are like us and request the ones with the most burned bits, this recipe is for you.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
These are true breakfast muffins, to be enjoyed with a morning coffee.
This is somewhere between a soup and an appetizer.
Serve with pita or bread for dipping.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.