You’ve got massive amounts of salad, pounds of grilled meat, side dishes galore and those annoying neighbors you barely know. Make the menu and their personality a little more palatable with a stiff summer drink. Part 5 of 5.read more
Panna Cotta doesn’t have to be that gelatinous blob served at wanna-be gourmet restaurants that you pretend to love because it’s European and luxurious. This version is very Italy-meets-Asia thanks to an infusion of tropical fruit flavors. Break one out to sex up a barbecue menu or to show up your great aunt at her next high tea. Part 4 of 5.read more
How do you make mushrooms sexy? That’s not trick a question. It’s easy when you splash them with some flavorful ingredients and singe them with flames. Our recipe uses portobellos which can be thrown on the grill, broiled in the oven or speared and held over your fancy fire pit. No rules, only fungus at its most delicious. Part 3 of 5.read more
Meat. Good. Grilled meat. Better. A double dose of beef and pork smothered in spices and charred over an open fire. Someone pass us the tongs, dim the lights and give us some private time. These recipes work when you want to toy with your guests’ primal instincts. Part 2 of 5.read more
my latest find:
Bragman’s Delicatessen in Newark, NJ, home of 50 variations of the meat tea sandwich. Carnivores, this is your mother ship.
It’s the ghetto, please don’t stare.
Safe during the day, don’t come at night ??? Bragman’s closes at 4:30 p.m.
If potatoes, bow-tie pasta or a slaw mix are in your go-to summer salad, may we suggest an alternative? Try an “It” spin on your old-school recipe by using soba noodles, a twist that won’t take guests outside the comfort zone. Part 1 of 5.read more