Who needs icing?

Carolina Cupcakery tops this cupcake with a scoop of cookie dough.

Who can top that?

Make your own cookie dough, or top your homemade cupcakes with a slice from a roll of cookie dough.

If you’re concerned with raw eggs, read the label on purchased dough to see if the eggs are pasteurized. If not, make your own cookie dough with Safe Eggs pasteurized eggs.

For more cupcake fun, visit CarolinaCupcakery.com.
 
THE DIFFERENCE BETWEEN FROSTING & ICING

Although the words are used interchangeably, professional bakers know that there’s a difference:

We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious.

The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes.

RECIPE: SUMMER SALAD WITH POACHED OR GRILLED
SALMON

Ingredients

Poached salmon salad: a taste of summer. Photo courtesy Maille.

1. POACH salmon in large skillet filled with lightly salted water until salmon turns opaque, about 10 minutes. Remove salmon and keep warm.

2. COOK the green beans in medium saucepan filled with lightly salted water until tender, about 5 minutes; drain and keep warm.

3. WHISK together the mustard, lemon juice, lemon peel, olive oil and salt and pepper; set aside.

4. PEEL the skin from the salmon, then flake the salmon into large pieces. Toss the arugula with the green beans, then add the salmon.

5. ADD the dressing and toss lightly. Plate, garnish with almonds and serve.

 
MORE MUSTARD

Following our recent article on spring produce, here’s what’s in season for summer. Not everything may be available in your area, but what is there should be largely American-grown—not imported from another hemisphere.

Some of the items are harvested for only a few weeks; others are around for months. So peruse the list, note what you don’t want to miss, and add it to your shopping list.

The list was created by the Produce For Better Health Foundation. Take a look at their website, FruitsAndVeggiesMoreMatters.org for tips on better meal planning with fresh produce.

SUMMER FRUITS

If you’ve never had fresh lychees, this is the season to get your fill! Photo courtesy Baldor Food.

 
*Olallieberries, developed in 1949 by the U.S. Department of Agriculture at Oregon State University by crossing a loganberry with a youngberry. They are two-thirds blackberry, one-third European red raspberry.

†Rose apples are not related to European apples (family Rosaceae), which originated in Turkey. They are members of the myrtle family, Myrtaceae. Native to the East Indies, they are also known as plum roses and Malabar plums.

SUMMER VEGETABLES

 
Enjoy the feast!

 
‡The Armenian cucumber, Cucumis melo var. flexuosus, is a long, slender fruit which tastes like a cucumber and looks somewhat like a cucumber inside. It is actually a variety of muskmelon, a species closely related to the cucumber. However, cucumbers and melons are botanical first cousins. Both are from the binomial order Cucurbitales, family Cucurbitaceae and genus Cucumis, differing only at the species level. Watermelon rind is edible and tastes like cucumber. That’s why it is often turned into pickles, like cucumbers.