Tag Archives: summer recipe

Aloha to Maui-Style Kalbi Short Ribs

A feast of grilled Maui-style Korean ribs makes summer entertaining a breeze.

A feast of grilled Maui-style Korean ribs makes summer entertaining a breeze.


When I bite down on these sweet, gingery, soy-infused, toothsome short ribs, I practically feel the tropical sun on my face and the warm white sand between my toes.

“Maui-Style Kalbi Short Ribs” will do that to you.

It’s a taste of Hawaii — in your own home.

The recipe is from the new cookbook, “Aloha Kitchen: Recipes from Hawai’i” (Ten Speed Press), of which I received a review copy. Maui native Alana Kysar, who blogs at Fix Feast Flair, may live in Los Angeles now. But a large part of her heart — and stomach — are clearly still in Hawaii.

Aloha Kitchen

The cookbook is a loving look at some of the most iconic Hawaiian home-style dishes, the ones you queue up for at food trucks or Hawaiian plate-lunch spots, or look forward to most if you’re lucky enough to be invited to a local’s backyard family feast. Turn the pages and feast on everything from “Soy-Glazed Spam Musubi” and “Loco Moco” to “Ginger Misoyaki Butterfish” and “Double-Chocolate Haupia Pie” and prepare to get very hungry.

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Why Just Have A Regular Burger When You Can Have…

A shu mai dumpling turned into a burger instead. You know you want this.

A shu mai dumpling turned into a burger instead. You know you want this.


A shu mai burger.

Oh, yes, I did just type that.

And it’s as divine as it sounds.

Leave it to Mark Bittman to come up with this pork-shrimp burger that tastes just like your favorite Chinese dumpling.

It’s from his new cookbook, “How To Grill Everything: Simple Recipes For Great Flame-Cooked Food” (Houghton Mifflin Harcourt), of which I received a review copy.

And when Bittman says “everything,” he means everything. This cookbook features 1,000 recipes and variations for everything from appetizers to seafood to meat to vegetarian dishes to condiments to breads to desserts.

It’s enough to make you want to stock up on charcoal or propane.


Bittman also covers the in’s and out’s of both types of grilling, too, as well as grilling tips that are useful no matter if you’re a novice or a pro.

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You Barely Have To Lift A Finger For Featherweight Slaw

A crunchy slaw with loads of flavor to make in a flash.

A crunchy slaw with loads of flavor to make in a flash.


This slaw may be featherweight, but it’s a heavyweight in flavor.

With a flurry of napa cabbage, sesame seeds, almonds and green onions, it’s a little like Chinese chicken salad. But not.

The secret is freshly grated ginger that really gives a ka-pow of bright, sharp throaty warm heat. Since I’m an avowed ginger addict, I even added a little more ginger, well, because why not, right?

“Featherweight Slaw” is from “Food52 Mighty Salads” (Ten Speed Press) by the editors of Food52.


The book, of which I received a review copy, features 60 recipes for an array of salads perfect for dinner or lunch. There is everything from leafy salads such as “Chard Salad with Garlic Breadcrumbs & Parmesan” and grain salads such as “Brown Butter Brussels Sprouts & Crispy Quinoa” to pasta salads such as “Half-Blistered Tomato Pasta Salad” and meat salads such as “Thai Pork Salad with Crisped Rice.”

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Scooping Up Charred Broccoli with Tonnato, Pecorino, Lemon, and Chiles

Broccoli gets a punchy-good companion.

Broccoli gets a punchy-good companion.


Imagine your favorite tuna salad sandwich — but in creamy, thick dip form.

That’s the beauty of the Italian classic of tonnato, made with good-quality, oil-packed tuna whizzed in a food processor until smooth with olive oil, mayonnaise, and lemon juice.

It’s traditionally served with cold veal that’s been braised or simmered. You might think the combination of tuna sauce and meat a strange one. But it’s actually an inspired marriage that’s proved a happy coupling for generations. It’s like how opposites attract: a mild-mannered tasting veal gets brought to the foreground by the exploits of its more exuberant, brash, salty-sassy sauce.

But tonnato can go with so much more, as Chef Joshua McFadden shows in his new cookbook, “Six Seasons: A New Way with Vegetables” (Artisan), of which I received a review copy. McFadden, owner of Ava Gene’s restaurant in Portland, OR; wrote the cookbook with Martha Holmberg, CEO of the International Association of Culinary Professionals.


The book delves deeper into the seasons so that you learn what’s best not just in spring, summer, fall, and winter but during the in-between times as one season starts to disappear into another.

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Melissa Clark’s Peachy Pork

One-pan magic that makes the most of summer peaches.

One-pan magic that makes the most of summer peaches.


Every summer, I turn fruity.

As in batty for plums, pluots, peaches, nectarines cherries, strawberries, blueberries, figs and the like.

So much so that I practically have to restrain myself from buying a few of everything that I see at the farmers market, lest I end up with a load of fruit at the end of the week, when I am ready to set out to the market again on my regular weekend jaunt.

Just last Saturday, my favorite strawberry vendor asked me pointedly, “Do you really go through this many strawberries every week?” as I bought my usual three baskets from him.

Why, yes, I do. I really, really do.

Hey, it could be worse. At least he didn’t ask, “Do you really go through five buckets of chicken every week?”

Instead, I’m proud to be fruity to the core. Most of my haul is enjoyed as is — out of hand or topped with Greek yogurt or tossed into salads. Some get baked into sweet treats such as galettes, muffins or financiers. And every now and then, some actually end up in something savory.

Like “Peachy Pork or Veal with Pomegranate Molasses and Charred Onion.”


The recipe is from “Dinner: Changing the Game” (Clarkson Potter), the newest cookbook by Melissa Clark, of which I received a review copy.

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