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Author: Dana Jacobi
Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors. She is the author of fifteen cookbooks, six for Williams-Sonoma. Cooking Light, O:The Oprah Magazine, The New York Times and many other publications have featured her articles. A devoted teacher, her classes feature recipes along with technique, also a frequent subject in her personal blog at danajacobi.com, and in her books. She lives in New York City where she shops its many Greenmarkets and loves exploring the city’s varied neighborhoods. She is also an addicted knitter.
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”
Days are long and bright but around me, the gardens still need time to produce the vine-ripe tomatoes bursting with sun-warmed juice that I crave. If you, too, live along the East Coast, and anywhere heading west that sits north of the Mason-Dixon line, you probably share the feeling.
Happily, we already have an abundance of tender lettuces; crisp, young cucumbers; and young spring onions. So until local tomatoes are ready, I am enjoying arguably the best green salads of the year. All I want to add for dinner is pasta that feels like summer even when I cannot top it with a glorious sauce made from those longed-for tomatoes.