Tag Archives: summer recipe

Chef Greg Baxtrom’s Heirloom Tomato Schnitzel

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Meet tomato schnitzel -- a fun and delicious treatment to give summer tomatoes.
Meet tomato schnitzel — a fun and delicious treatment to give summer tomatoes.

When it comes to summer tomatoes, I’ve sandwiched them, stuffed them, layered them, grilled them, pureed ’em, salad-ed them, and even devoured them right out of hand plucked from the vines in my own backyard.

But until now, I’d never schnitzel-ed them.

And boy, was I missing out.

Yes, the German method of breading and frying pork, veal or beef until crisp and golden can be applied to thick slices of beefsteak heirloom tomatoes to fun and delicious effect.

“Heirloom Tomato Schnitzel” is a recipe from the new cookbook, “Nothing Matters…but Delicious: A Radically Honest Cookbook” (Ten Speed Press).

It was written by Greg Baxtrom, chef-owner of Five Acres in New York with assist from food and wine writer and editor, Joshua David Stein.

The former chef-owner of the acclaimed Olmstead in Brooklyn, Baxtrom has worked in such standout establishments as Michelin three-starred Per Se in New York City; and Michelin two-starred restaurants, Alinea in Chicago and Blue Hill at Stone Barns in New York.

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Summer Was Made For Smoked Salmon Lettuce Wraps

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A fun, easy, no-cook crowd-pleasing summer dish.
A fun, easy, no-cook crowd-pleasing summer dish.

When the heat of summer is on, this is the perfect dish to get dinner on the table in no time flat.

It requires absolutely no cooking — just some knife work.

It is full of freshness, crunchiness, and vibrant, good-for-you ingredients.

“Smoked Salmon Lettuce Wraps” is all that.

It’s from “The Mediterranean Dish Simply Dinner” (Clarkson Potter, 2024), of which I received a review copy.

It’s by Suzy Karadsheh, the Egyptian-born, New York Times best-selling cookbook author and creator of The Mediterranean Dish cooking and lifestyle site who now makes her home in Atlanta.

The cookbook features 125 recipes that follow her carefree philosophy that dinner needn’t always follow a formal format but can be much more free-form. Why not make an entire dinner out of mezze, such as “Cherry Tomato, Pomegranate, and Mint Salsa with Pine Nuts,” “Fried Goat Cheese Balls with Caramelized Onions, Balsamic, and Fig Spread,” and “Simple Marinated Chickpeas with Halloumi”? Or fire up the grill for “Green Goddess Chicken Kebabs” or “Grilled Shrimp Saganaki.”? Or make a one-pot meal like “Armenian Apricot and Red Lentil Soup” to enjoy with a round of crusty bread?

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Summer’s Sweet Corn and Fresh Oregano Fritters

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Summer corn stars in these easy fritters.
Summer corn stars in these easy fritters.

Next year marks the 50th anniversary of the Davis farmers market, one of the first certified farmers markets in California.

Against the burgeoning social activism of the 1960s and 1970s, the farmers market started in 1976 with only three farmers, growing steadily to what it is today — a year-round market with 100 vendors, most of whom are farmers who come from no more than an hour away. You’ll find everything from the freshest in-season fruit, just-picked veggies, artisan bread, local honey, farmstead cheeses, tacos made to order, gourmet sandwiches, and so much more.

Located in the city’s oldest park, Central Park, the year-round farmers market is the only one in the state that boasts its own covered pavilion, ATM machines, and even a permanent information booth.

“We call it the Taj Mahal of markets,” says Randii MacNear, its executive director.

California, which has 840 farmers markets, is the only state that has certified farmers markets, which means that farmers have to grow what they sell, she added.

The Saturday morning market is the main one that sports the largest selection of vendors. There’s also a smaller Wednesday evening one, if you want to pick up a few items after work.

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Aloha to Maui-Style Kalbi Short Ribs

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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…

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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.

HowToGrillEverything

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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