DETROIT — Come August you can usually count on corn, tomatoes and zucchini being plentiful.
Farm markets, roadside stands and farmers markets usually have an abundance. Now is prime time for the Big 3 of summer produce.
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TOMATO AND ZUCCHINI PIZZA
Makes: Two 9-inch pizzas / Preparation time: 20...
This no-cook, 15-minute, summer supper is perfect for a hot night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful main dish.
To make this meal fast with a homemade touch, I doctor a low-fat bottled vinaigrette with chopped onion and tarragon. You can find fresh, chopped or diced...
Confession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They seemed like food for penance, not pleasure. “Eat them, they’re good for you.”
Sure, I’d occasionally add some pearl barley to a mushroom soup, and last year I found a delicious Greek dessert made from...
Think of a burger patty as a little black dress. It’s perfect as is, or you can dress it up for a whole new taste.
Crispy on the outside and tender and juicy on the inside, that beef patty is the foundation of the perfect burger.
Burger fans like Hanibal Yadegar know the truth is in the taste. One bite satisfies. “I think they’re...
Who doesn’t love a good hot dog? It wouldn’t be summer without them.
From Memorial Day to Labor Day, more than 7 billion hot dogs are consumed in the United States, according to the National Hot Dog and Sausage Council. (In case you were wondering, that’s 818 per second .)
They are so pervasive, chefs everywhere are experimenting...
