There was a time in the early 20th century when just about every little Wisconsin town could be counted on for two things: a church and a bar. But now, the rapid rise of craft brewing means that in many towns, the third constant is a brewery.
I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and they all become tender in an agreeably short amount of time.
But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!
Think of Audrey Hepburn, and your mind will likely conjure up an extraordinarily elegant woman in a boat-necked black dress, huge sunglasses, gloves to the elbow, and a chic updo.
It’s doubtful you’ll picture a woman in jeans and T-shirt settling down in front of the TV with a plate of penne and — gasp! — ketchup.
It's impossible to say this without sounding stupid (or as though I'm practicing Klingon), but gomasio is going to be the next za'atar.
Seriously. During the past few years, top chefs in the United States have been on a serious bender for far-flung seasoning blends. Which is why za'atar (which seemingly can be spelled a dozen or more ways) has become a darling of the restaurant scene. The Middle Eastern blend of sesame seeds, sumac and what-have-you is regularly sprinkled on all manner of dips, grilled meats and roasted vegetables.
Chips made out of broccoli, chickpeas and kale. Wine-spiked ice cream. Popcorn that didn’t quite fulfill its destiny.
Those were some of the alternate-universe products at the 61st annual Fancy Food Show. Many have limited distribution and aren’t easy to find, but could signal coming trends.
Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail.
Still, I’m not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don’t add ice until it’s in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail.