No-fuss salads. Quick meals. Rice paper rolls.

Article/Recipe: Cut and Paste.

Includes recipes for rice paper rolls with crab; larb of fish with spicy salad; and blackened chilli.

Article/Recipe: 15-minute miracles.

Includes recipes for tuna, broccoli and chilli pasta; salmon spiced fillet with pumpkin mash, corn and peas; warm chicken salad; and prawn and tofu stir-fry.


Article/Recipe: No-fuss salads.

Includes recipes for potato salad with chorizo and chives; black-eyed peas and arugula salad; and mushroom salad with vinegar and coriander.

But what about those pesky sides? Do you worry that the fresh greens will wilt or the mayo in the potato salad turn rancid in the heat? Will the beans be cold even before that last game of bocce? Fret not. There are some super salads you can prepare that you can heat up or cool down as the day dictates.

Mashed peas, mashed potatoes. Cooking with Beer. Cooking with Wine.

Blog Post/Recipe: Crushed peas and smashed roast new potatoes with garlic and rosemary.

Two vegetarian recipes from the Guardian blog.

Article: Cooking with Wine.

I AM often asked how much one should spend on wine to use for cooking.

There are a few points to consider. Firstly, I never cook with a wine I would not drink.

Recipe: Grin and Beer It, and More Beer & Beyond recipes.

Pale ale and pearl barley soup

Vintage braised oxtail ragout with white polenta
Stout and rye sourdough ice cream
Rabbit and stout casserole and Coopers damper

Vaughan's Vegetable Cook Book.

Article/Recipe: Vaughan's Vegetable Cook Book.

How to Cook and Use

Rarer Vegetables and Herbs

A Boon to Housewives

Fourth Edition 1919

—PUBLISHED BY—

VAUGHAN'S SEED STORE

Starfruit. Pot au Feu.

Article: Carambola.

A few tips on the carambola, "commonly called starfruit."

Article/Recipe: The Melting Pot.

Recipes for pot au feu, pot au poulet, and salsa verde.

Pot au feu is a classic, old French dish of various cuts of beef (some lean, some gelatinous, always some on the bone) gently poached in a pot with root vegetables, leeks and herbs, sometimes with chicken. There is usually an order to when the various ingredients go into the pot, depending on how long they take to cook. Apart from the sequence of ingredients and skimming the pot to maintain a clear broth, the pot au feu is left to simmer slowly and gently by itself.

The Flowers of the Forest.

Article: The Flowers of the Forest.

To make Almond Milke.

Take a rib of Mutton or Veale, or rather a Chicken, boyle it in faire water, put thereto French Barley, a Fennill root, a Parsly root, Violet leaves, Strawberry leaves, and Cinquefoyle leaves, and boyle them all together, till the meat be over boyled, then strayne out the liquor from the rest, while they are boyling blanch a proportion of Almonds answerable to the liquor, beat them well in a clean stone Morter, and then grind them therein with Rose water and Sugar, and when they are well ground put in all your liquor by little and little, and grind with them till they be all well Compounded, and then strayne it into a faire glasse, and use it at your pleasure.

To make Snow.

Take a quart of thick Creame, and five or six whites of Eggs, a sauser full of sugar finely beaten, and as much Rose water, beat them all together, and always as it riseth take it out with a spoon, then take a loaf of Bread, cut away the crust, set it in a platter, and a great Rosemary bush in the middest of it, then lay your Snow with a Spoon upon the Rosemary, and so serve it.

For a paine in the ears, or deafnesse.

Take a hot loafe, of the bignesse of a Bakers penny loaf, and pull or cut it in two in the middest, and lay the middle of the crummy side to the middest, or to the hole of the ear, or ears pained, as hot as they may be endured, and so bind them fast together on all night, and then if you find any pain in either or both ears, or any noyse, put into the pained ear or ears, a drop of Aqua vitæ, in each, and then againe binding more hot bread to them, walk a little while, and after goe to bed; this done three or four dayes together, hath taken away the paine, hearing noyse in the ears, and much eased the deafnesse, and dullnesse of and in many.

Lettuce.

Blog Post: Get into the Garden.

A Guardian blogger named Sarah Raven decides to return "to an older habit, where meat was a regular, delicious, but occasional visitor to the plate. Vegetables can take their place, not as a stand in, or supporting part, but as centre stage, where they belong."

She includes a recipe for lettuce hearts with hot butter dressing.

Gertrude Stein writes about food

Gertrude Stein writes about food.

To bury a slender chicken, to raise an old feather, to surround a garland and to bake a pole splinter, to suggest a repose and to settle simply, to surrender one another, to succeed saving simpler, to satisfy a singularity and not to be blinder, to sugar nothing darker and to read redder, to have the color better, to sort out dinner, to remain together, to surprise no sinner, to curve nothing sweeter, to continue thinner, to increase in resting recreation to design string not dimmer.

Onions.

Article/Recipe: The crying gain.

All about onions. Includes recipes for onion tart; onion pizza bianca; sweet and sour roasted red onions; and red onion sandwich.

Slice the onion very finely, keeping the slices root to tip. Generously butter two of the bread slices, scatter onion evenly over each slice and season sparingly. Spread the other two slices even more generously (but not ridiculously so) with yogurt. Put the yogurty tops on the buttery bottoms to complete the sandwiches. Slice, and eat.

Eggplant omelette. Grilling fruit.

Recipe: Tortang Talong (stuffed grilled eggplant omelette)

Article & Recipes: Fire up the fruit.

Includes recipes for Asian fruit marinade; grilled peaches; grill-roasted fruit; grilled pineapple with caramel sauce; and balsamic glazed grilled plums.

Whether you're talking apples or oranges, just about any fruit can take the heat of the barbecue. The grilling helps bring out the natural sugar by caramelizing the surface, and the juices become a sweet, brown syrup.

Chickpeas.

Article/recipe: Skye Gyngell pays homage to the mighty chickpea.

Includes recipes for scallops with chickpeas, mint and chilli; buffalo mozzarella, chickpeas, red pepper and olives; chickpeas with fried eggs, labne, burnt sage and chilli butter; and chickpea, tomato, chard and bread soup. Be aware that The Independent screens its articles behind sign-in walls after they have been on the site for a few days.

I love the gentle, nutty flavour of chickpeas and the way they sit so comfortably with the heat of chillis, lemon juice, olive oil and herbs such as mint and coriander. I love them partly pounded with olive oil and finished with lemon juice, chilli, garlic and tahini paste to form a rough type of houmous eaten on toast or simply with flat bread.

Spinach artichoke dip. Three soups. Tamales.

Recipe: Off-the-hook spinach artichoke dip.

The recipe comes from a Florida restaurant called Off The Hook Grill.

Article/Recipe: Pots of Gold.

Three different soups: lamb, barley and winter vegetable; white bean and garlic with grilled ciabatta; and New England clam chowder.

Blog Post/Recipe: Vegetarian banana leaf tamales.

Most tamales that we have the occasion to eat here in the US are wrapped in corn husks, the method typical of central and Northern Mexico. In the more tropical areas of Mexico and Central America, you'll commonly find tamales wrapped in banana leaves or plantain leaves, which have their own unique and subtle flavor.

Gnocci. Strength Soup. Mushrooms. Hamburgers.

Article/Recipe: A word of difference.

Includes recipes for lemon gnocchi with pecorino and radicchio, eroleves or strength soup, and Catalan mushrooms.

Article: For the classic American meal, chefs keep it simple.

A number of chefs talk about their favourite ways of preparing hamburgers.

He uses only coarse sea salt and black pepper. "I season it aggressively, like a coating," says the chef. Then the burgers go onto a gas grill.

Crab. Fourth of July Recipes.

Article/Recipe: Time to get cracking.
The article is accompanied by recipes for messy crab (chili-flavoured), and marinated strawberries.

Crab's deep flavour - it is often the very essence of the sea from which it came - is not easily hidden by hot, sharp or even spicy seasonings. If anything, they make the flavour more potent. Which is why only a few minutes ago it was sizzling in the wok with hot red chillies, fresh ginger and a splash of Vietnamese chilli sauce.

Article/Recipe: All-American favorite recipes for Fourth of July.

Recipes for baked beans, potato salad, and so on.

The Fourth of July is not a time for creating shocking new dishes. It is a time when people hanker instead for All-American favorites - hamburgers and hot dogs, potato salad, baked beans, corn on the cob, ice cream.

Vegetable tart. Lamb Meatloaf. Zucchini. Sweet corn and chili cake. Custard apple and coffee pudding.

Recipe: Season.

Custard apple and Thai coffee pudding.

Recipe: Sweet corn and chili cake.

Brush four ramekins with butter. Cut four discs of silicon paper slightly larger than the base of a ramekin...

Article/Recipe: Zucchibi and summer squash.

This article ends with links to more than two dozen zucchini recipes.

Despite its aggressive nature in the garden, zucchini is sensitive and bruises easily.

Recipe: Lamb, feta and green olive meatloaf.


Recipe: Tart with a heart of gold.

A great way of eating up your recommended dose of fresh veg is in a vegetable tart. It's quick and easy to put together, and is perfect served cold at a picnic.

Barbecue burgers. Stove-top baked beans. Two soups.

Recipe: Barbecue burgers.

Article/Recipe: Souped up for winter.

Includes recipes for jerusalem artichoke soup with walnut oil, and prawn and lemongrass soup.

Blog Post/Recipe: Stove-top baked beans.

Richly flavored with bacon, molasses, ketchup and vinegar, these not-really-baked beans have plenty of the baked bean goodness you expect, and are great with hot dogs.