Latest news with #summerrecipes
Daily Mail
4 days ago
- General
- Daily Mail
THE CANNY COOK: Anyone for rotisserie chicken baguettes?
In my 20s, I spent a couple of lazy summers driving around southern France, drifting between hilltop villages, sun-soaked markets and crystalline lakes for an afternoon dip. By far my most vivid food memory of those trips is of the rotisserie chickens we'd buy from stalls by the roadside – slowly spinning on their spits, with deep-tan skin and buttery juices dripping down onto potatoes below. We'd take them, packed in butcher's paper, to the lake with a fresh baguette, a tub of aïoli and a head of lettuce… the makings of the best sandwiches I can remember. I recreate them to this day, and while my local supermarket couldn't have less in common with a Provençal rotisserie, their chickens hold up surprisingly well. It's something in the cooking method – the low-and-slow direct heat and the continuous basting – that renders the skin sticky and golden and the meat fall-off-the-bone tender. Rotisserie chickens are the ultimate convenience food, particularly in peak summer when I wilt at the thought of turning on the oven. They make an easy protein in salads – maybe with leaves, avocado and a Caesar dressing, or in a crunchy Asian-style slaw. They can easily be shredded into tacos and tortilla wraps, or tossed with cold noodles and a spicy peanut dressing. Though, for me, nothing beats those baguettes. 1 baguette, £1.20; 180g aïoli (or mayonnaise), £1.60 METHOD Separate the leaves from the lettuce and rinse. Spin or pat dry with kitchen towel. Pull the meat from the bones of the rotisserie chicken and shred. Also shred the skin and mix everything together. Taste and season with a little salt and pepper if it needs it. Split open the baguette and spoon on some of the aïoli (or mayonnaise). Fill with chicken and lettuce leaves and enjoy.
Washington Post
6 days ago
- General
- Washington Post
Cool cucumber salsa is the star of these steak tacos
This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. It's late July, and the summer sun is high. I've been tending to my neighbor's garden while she's away, and her cucumbers, peppers and tomatoes are heavy on their vines. That mix inspired these Steak Tacos With Cucumber Salsa. It's a nod to the season that also emphasizes the most important part of a taco: the salsa.
New York Times
22-07-2025
- General
- New York Times
I'm All Ears
We are hitting peak corn, and my love of this singular summer ingredient means I want to use it in all my cooking, going far beyond eating it straight off the cob. So, without further ado, here's my almost-annual Five Weeknight Dishes: Corn Edition. As always, I've got five simple dinner recipes for you below, all of which incorporate corn. But I also need to tell you about these arepas, which are easy to pan-fry and are so excellent for dinner with an avocado salad. Corn salad is a recipe to memorize; here's a simple one with tomatoes, feta and mint. Do not forget corn risotto! Or elotes! Jerrelle Guy taught me that you can use corn kernels in the topping for a cobbler, as she does in this recipe. And corn ice cream is one the greatest treats. If you see it at a scoop shop, order it — or make Melissa Clark's recipe. Questions? Suggestions? Want to tell me what you're making? Email me anytime at dearemily@ I read every note and reply as I can! Pierre Franey's recipe is a simple chicken dinner with a French accent, which, as with many things French-accented, makes it seem a little more sophisticated. Think white wine, shallots, Dijon mustard and cream. View this recipe. Want all of The Times? Subscribe.
Yahoo
22-07-2025
- Lifestyle
- Yahoo
GiangisKitchen.com Recommends Recipes Perfect for Beating the Summer Heat
PHOENIX, July 22, 2025 /PRNewswire/ -- For many people right now, the temperature outside is sizzling. To help cool things down and help families and friends spend more quality time together, popular recipe website has recommended a selection of delicious, colorful, and easy-to-prepare recipes that are perfect for beating the summer heat. "When I think of beating the heat, summer desserts come to mind, crispy fresh salads that are light and rich in flavor," commented Giangi Townsend, who launched 15 years ago. "Here are a few of our summer favorites that are fail-proof and easy to prepare. Easy summer fresh ingredients make for quite a few easy-to-make, heat-proof recipes if you bring them to outdoor parties." Giangi's recommended recipes include: Spinach Feta Quiche or Fresh Tomato Quiche — With the abundance of summer tomatoes, a simple but flavorful quiche is one of the best things you can make any night of the week. Penne Pasta with Tomatoes, Olives and Artichokes — This Mediterranean-inspired penne pasta with tomatoes, olives, and artichokes bursts with flavor, making it a perfect choice for a quick and satisfying weeknight dinner. Rigatoni with Roasted Tomatoes — Pasta is the ultimate comfort food, and this rigatoni with roasted tomatoes recipe adds a few layers of deliciousness and ease. Did I mention deliciousness? Zucchini Pancakes with Tzatziki Sauce — This beautiful vegetarian recipe lets us bring Mediterranean flavors into our kitchen. Salade Nicoise — A traditional French salad recipe that is super easy to make. It has everything going for it: minimal cooking involved, and loaded with feel-good ingredients, yet it has enough substance to satisfy you. All of these (and more) beat-the-heat recipe ideas, which can be created with everyday ingredients, are available on the website at: For additional information on including advertising, marketing, and media inquiries, email giangi(at)giangiskitchen(dot)com or visit Sign up for Giangi's Kitchen Newsletter at to receive the latest recipes delivered to your inbox. Follow Giangi's Kitchen on YouTube at About is a globally popular website that features simple, delicious, elegant, and nutritious recipes. The recipes are geared towards anyone and everyone else who desires to prepare an excellent meal for their family in just 30-45 minutes. View original content to download multimedia: SOURCE Giangi's Kitchen Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
CBC
18-07-2025
- CBC
Ribs that cook in half the time for an easy cottage meal
Simplicity is key when cooking on vacation, but how to build flavour fast when you're making a summer standby? That's where this recipe from Andrea Buckett's The Essential Cottage Cookbook comes in — these sweet and sticky ribs are ready in half the usual time (hence their name). And below, Buckett shares her recipes for a home-made spice mix and barbecue sauce. But to cut the prep time even more, you can swap in pre-made, ideally with contrasting flavour profiles. 'So if you buy a spicy spice mix, opt for a sweet BBQ sauce or vice versa,' she said. If you're with a bigger group, Buckett said you can scale up the recipe without much fuss. It's as easy as adding another rack or two of ribs, cut into three-rib portions, to the cooking liquid and using two cups of barbecue sauce instead of one. For an effortless side, pair it with a pre-shredded bag of coleslaw with dressing. And while we highly doubt there will be leftovers, Buckett said they make great sandwiches the next day. Simply remove the meat from the bones, mix in some barbecue sauce, and reheat! The following has been reprinted, with permission, from The Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You. Half-Time Ribs The term half-time isn't a nod to football in this case; rather, it signifies that the ribs cook in 'half the time' (or less!) of standard rib recipes. Instead of cooking low and slow in the oven for a couple of hours, these ribs take a quick dip in a delicious simmering bath of beer, soy sauce, and onions. This trick yields less unctuous and fatty but surprisingly tender, flavor-infused ribs. You can do 90 percent of the work at home and enjoy barbecue ribs the first night you arrive at your destination—a bonus when you're on vacation and want to spend time enjoying the outdoors, not tending to a hot oven. Ingredients Two racks pork back ribs (about 2¼ lb/1 kg each) 2 cups beer (about one 16 oz/473 ml can) 1 cup pickle brine ½ cup soy sauce ¼ cup + 1 tablespoon balsamic vinegar 5 cloves garlic, smashed 2 onions, quartered Oil, for grilling 3 tablespoons All-Purpose Spice Blend (see below) 1 cup Lip-Smacking Barbecue Sauce (see below) Preparation 1. to make it: Place the ribs meaty side down, with the ribs curving up toward you. Starting at a short end, draw the point of a sharp knife lengthwise down the center of the ribs, cutting through the thin membrane. Use your fingers to get underneath the first side of the membrane and begin to peel it off. Use a paper towel to grip the membrane to make it easier to remove the rest. Repeat with the other half. Do the same for the second rack of ribs. Cut each rack into three-rib portions. 2. Add the ribs to a large stockpot and cover with the beer, pickle brine, soy sauce, vinegar, garlic, and onions. Fill with enough water to cover the ribs. Place the pot over medium-high heat and bring to a simmer. Reduce the heat and continue to simmer for 35 minutes. Turn off the heat and let the ribs stand in the pot for 10 minutes. Transfer the ribs to a baking sheet, discarding the cooking liquid, and let cool for 15 minutes. 3. Wrap the cooled ribs in foil and transfer them to a large resealable bag or airtight container. Store in the fridge for up to 2 days. 4. to take it: Transport in a cooler and place in the fridge when you arrive. 5. to serve it: Preheat a clean barbecue to medium heat (325–350°F). 6. Brush the ribs with oil and dust with the spice blend. Place the ribs on the barbecue, bone side down, and slather the tops with barbecue sauce. Cook with the lid down for 5 minutes. Turn the ribs over and slather with more sauce. Cook, uncovered, for 5 minutes, keeping a close eye on the ribs so the sugar in the sauce doesn't burn. If they start to burn, move them to indirect heat and keep turning them. After 5 minutes, turn them one last time and baste with more sauce. Once the ribs are warmed through, they are ready to eat. 7. Serve immediately. Leftovers will keep in an airtight container in the fridge for up to 2 days. TIP: No pickle brine? Use whatever briny liquid you have on hand. Think olive brine, hot pepper brine, etc. COTTAGE SWAP: Replace the spice blend and barbecue sauce with any store-bought versions you love. Serves 4 All-Purpose Spice Blend It's always nice to have a jar of this all-purpose spice blend on hand. It only takes a couple of minutes to make, and you can use it on almost anything. It saves you from pulling out a bunch of spices every time you want to add a little seasoning to something. Used as a dry rub, it's marvelous on pork, steak, chicken, or fish before grilling. It also adds a great punch of flavor when added to any number of vegetables, again before grilling or roasting. Ingredients 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons paprika 2 tablespoons dried oregano 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon salt ¼ teaspoon ground allspice Preparation 1. Add all the spices to a small container with a tight-fitting lid. Shake to combine. 2. Store in a cool, dry area, where it will keep for up to 3 months. Makes about ½ cup Lip-Smacking Barbecue Sauce Barbecue sauce is an easy condiment to whip up. Yes, it uses a bunch of different ingredients, but you can always tweak it to your own taste. This one is punchy and well-rounded: a little sweet and a little tangy, with lots of great additions, like cocoa and allspice, to give it real depth of flavor. It takes no time to make and tastes significantly better than your run-of-the-mill grocery store variety. Ingredients 1 cup ketchup ½ cup water ¼ cup packed brown sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoon chili powder ½ teaspoon pepper ⅛ teaspoon ground allspice 3 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons fancy molasses Preparation 1. In a small pot over medium-low heat, combine the ketchup, water, brown sugar, cocoa, spices, vinegar, Worcestershire, mustard, and molasses. Cook, stirring often, until the sauce begins to simmer. Turn the temperature down as low as possible, as the sauce will sputter, and cook for 10 minutes, stirring often. 2. Let cool completely, then transfer to an airtight container. Store in the fridge for up to 1 month. Makes about 2 cups
