The summer of 2016 might go down as the hottest summer on record, but in my kitchen, it will be known forever as The Summer of Pickles. If I laid all of the dill pickles I've made end-to-end, they'd probably reach all the way down the block! Alas, I can't do that, because I've eaten every one of them. This summer I've been making quick pickles from carrots and green beans, too. And today it's cabbage -- actually store-bought cole slaw mix -- given a quick pickling in a vinegar brine, then tossed with jalapeño pepper and cilantro, perfect for topping fish, shrimp, or chicken tacos. The cabbage stays crunchy and tart if eaten on the day it's made, but leave it overnight in the... Read more →


Which ingredients absolutely, positively, have to be in the perfect potato salad? I think we can all agree on potatoes, but what else? Celery? Pickles? Eggs? Sugar? Onions? When it comes to the perfect potato salad, I'm a potatoes-only purist. For me, it's more about the sauce that binds it all together, and I prefer tangy to sweet. However, I'm not against adding a good handful of garden-fresh herbs when I'm lucky enough to have some. This summer, I've been making lots of dill pickles, and there's always a good bit of fresh dill weed left over, so this creamy dilly potato salad has become the standard variation for the season. Don't skimp on the dill; it's an ingredient in its own right, and not... Read more →


Whenever I buy a quart-size bottle of buttermilk (and why is there is no other size available?), I use some for baking, some for salad dressing, and the rest for marinades. Buttermilk is a great tenderizer, as any fried-chicken lover knows, and that's especially handy for grilled boneless, skinless chicken breasts, which can dry out quickly on the hot grill unless they've been marinated first. This recipe calls for a quick marinade, of one hour but not more than two hours, so with buttermilk and chicken breasts on hand, you can start this when you get home from work, and have it on the grill in time for dinner. Add a side of potato salad, some grilled vegetables brushed with olive oil and seasoned with... Read more →


I love farmers market season, when every variety of every vegetable is available, fresh picked on the day it comes to market. If you find multi-colored carrots at the market, buy them for this recipe, but if you don't, choose the most beautiful orange carrots you can find. The colors all taste the same. Slice them very thinly with a sharp knife or, preferably, on a mandoline. When you put together a picnic, cookout or spur-of-the-moment summer dinner, a few quick and easy side dishes in your repertoire can fill in the blanks between the protein on the grill, and cookies or brownies for dessert. These pickled carrots take less than an hour to prepare, including the time it takes to find the mandoline that... Read more →


When I see pickling cucumbers at the farmers market, I am the moth drawn to the flame. I must have them. And when I see fresh dill, I must have that, too. And then I make dill pickles, lots and lots of them. Sometimes, however, I find cucumbers but no dill, and for those times, I have my friend Pauline's bread and butter pickle recipe. Pauline, who left us for the great kitchen in the sky last year, taught me many complicated dishes, from her French-Canadian heritage and her stints living in other parts of the country, and she taught me this simple one. The only change I've made is to cut down on the sugar (and even at that, most of the sugar remains... Read more →


While I don't buy much prepared food -- too much salt, too many additives -- I have absolutely no problem buying convenience foods when they're going to save me time in the kitchen. One of those products, broccoli slaw, tops the list, and I use it in salads all summer long. Just like cabbage-based cole slaw mix, broccoli slaw (a blend of julienned carrots and broccoli stems) absorbs almost any dressing. And it loves mix-ins, like nuts, fruit, shrimp or tofu. Toss broccoli slaw with a vinaigrette, yogurt, or some lemon or lime; all are tenderizers and will soften the broccoli the longer the salad sits in the dressing. Use your imagination, and poke around in the pantry; you're sure to come up with your... Read more →


What does it take to make a really great sandwich? Not much, but the secret to greatness is that each element must be the very best version of itself. For this steak sandwich with spicy harissa-lime sauce, start with good bread, a baguette or ciabatta loaf. Soft, leafy lettuce. Steak, any cut you like, grilled just the way you like it. (I use flank steak, which cooks quickly and slices easily.) And a good slathering of this simple yet spectacular sauce, made with real mayonnaise, which is the key to this sandwich. That's it. That's all you need. Steak sandwich with spicy harissa-lime sauce From the pantry, you'll need: mayonnaise, harissa, lime, fresh black pepper. Serves 4; can be multiplied. Ingredients 1/4 cup mayonnaise 1... Read more →