Aunt Jemima pancake mix first appeared 1889. The first IHOP opened in 1958. That has given cooks lots of time to develop a stack of pancake variations. Among them, flapjacks made with fresh corn are one of my summertime favorites. A treat breakfast or brunch, they make a good hot weather supper, too.
For summer weekends, I like meals that are easy and expandable in case friends ask to bring a guest. I also like weekend food that makes good leftovers, in case of cancellations that happen, too.
Grilling makes filling the center of the plate easy, especially serving turkey burgers or kebabs. I can add fillers to either of them to accommodate a growing head-count—blending some cooked quinoa into the burgers, along with chopped spinach, or threading more tomatoes and mushrooms between the chicken chunks for kebabs.
For side dishes, I focus on make-aheads, usually tabbouleh and some kind of slaw. Both are good made even two days ahead and are colorful. They work with nearly any main dishes and bring lots of vegetables and, with tabbouleh, some whole-grain to a meal, as well. Read more… “The Sauce That Makes Summer Grilled Foods Sing”
With summer in full swing and July 4th right around the corner, now’s the perfect time for grilling. Although grilling is a great way to add a smoky flavor to food, there are some downsides to this cooking method. Barbecue grills are mostly used to cook meat, and the high heat and smoke can cause harmful substances to form in these foods. Carcinogens and compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed during grilling may increase your risk of cancer.