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June 15th is National Lobster Day. Oh how we love lobster. Every time our mother broiled lobster tails, we sighed and told her, “We could eat every day.” Her response: “I wish I could afford to make them for you every day.” Yes, lobster is pricey, although some years, if the catch is abundant, the…
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[1] A wheel of citrus is messy to pick up and squeeze, and simply adds eye appeal to the drink. Use a wedge instead (photo © Regis Hari Bouchard | Unsplash). [2] Fresh orange juice is delicious in iced tea; but again, squeeze a wedge rather than use a wheel (photo © Twinings). June…
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[1] An impressive party dish or appetizer: cooked store-bought pesto with kalamata olives and pesto sauce. We adderd ciliegene, small mozzarella balls Here’s the recipe (both photos © DeLallo). [2] Here, pesto is a salad dressing on this baby arugula, snap pea and burrata salad. Thin the pesto to desired consistency with olive oil. Here’s…
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Have you ever had a cucumber sandwich? It’s an English tradition that was likely arrived in the U.S. in the 1800s, along with the concept of afternoon tea, a formal light meal, traditionally served at 4 p.m. The high-class snack, meant to tide over wealthy people who didn’t eat dinner until 8 p.m. or later.…
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The summer bounty of ripe, sweet, juicy melons means that we’re having melon daily for breakfast (with berries, cottage cheese, yogurt, or just plain). Sharon Palmer, a nutritionist who specializes in plant-based food plans, is also a melon fan. “These fruits are not only delicious;” she says, “they are packed with hydrating fluid, fiber, vitamin…
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