I love to cook, and cook up a storm. I have no problem with whipping up a batch of homemade tagliatelle on a Thursday night, or two-day slow-cooked smoked Carolina-style pulled pork. But sometimes I want dinner to be simple, to leave more time for lounging on the patio (in our case a tiny cement space between our bungalow and our neighbors) inhaling the fresh sea air and less time standing over a steaming sink of dishes. Which is why I so love this lamb burger with mint and pistachio salsa verde recipe from my dear friend Brooke over at Food Woolf. It's savory, summery and super easy.
Entries in recipe (13)
Most mixologists guard their margarita recipe like an Italian grandma guards her pasta sauce recipe, so it was a rare treat to get some tips from the pros at Tres Agaves during July’s National Tequila Day celebration. Here, like at my other favorite tequila haunt in Alameda, La Piñata, they employ a purist approach to the making of the most famous tequila cocktail:
Remember the old axiom "Waste not, want not?" Well it's especially true when talking about your farmers' markert haul. Blueberries like tart poprocks, tomatoes so sweet you finally understand why they're considered a fruit and figs with paper-thin skins are incredibly perishable. But you can prolong the deliciousness of summer's fleeting flavors with time's tastiest preservative: booze.
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