These are superlative, indoor, make-ahead ribs that yield stunning results, if I must say so myself. You can season them up to 3 days ahead, and if you’d like, you can cover and chill them after steaming and broil them a couple of days later. If you love to grill, glaze and char (after steaming) over medium-high direct heat instead of using the broiler. To simplify the spice rub, omit the mustard powder, MSG, and coriander and leave the other measurements the same.
Potato salad in summer, made with new potatoes, is a favourite among most people in Scandinavia. There is traditional Danish recipe for warm potato salad just with cooked onions and vinegar, which is quite sweet; this is a modern version of it.
Years ago, my friends and I visited a regional business called Let’s Dish, where we would pay to prepare individually portioned freezer meals. They would set out recipes and raw ingredients, and we’d prep and label enough meals to last for weeks. It was a great concept, and it opened my eyes to how easy it was to cook meals from scratch. After we paid for the service a few times, I began to do the same in my home. Storing individual portions of uncooked mushrooms and buttery rolls in the freezer makes for a delicious, time-saving meal later. The mushrooms can be marinated up to 48 hours in advance.
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
This was my first taste of the south of France.
The natural bite of the radishes is balanced by fresh basil, orange segments, and a simple citrus dressing.
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!