Roasting garlic mellows even the most pungent varieties, turning firm cloves creamy enough to spread on bread, add to dips, mix with vegetables or stir into soups. You’ll love the versatility of this “condiment” that’s good to have on hand when you want to add a burst of garlic flavor.
It couldn’t be any simpler to deliver a bigger blast of garlic goodness. One clean cut releases a lot of flavor with minimal effort. Adapt this technique for rubbing steaks before they hit the grill.
Mackenzie Creamery’s Baby Buche is a semi-aged goat’s milk cheese, typically ripened for 5 to 10 weeks, getting softer, sharper and more intensely flavored with time and the highlight of this easy to make appetizer.
Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
“Shrubs” have been around since colonial times but attention to local and seasonal fruits has revived their popularity. They begin with a gently cooked syrup of seasonal fruit, sugar and vinegar that’s mixed with club soda or used in a cocktail. Properly blended, it has a flavor that is both tart and sweet to quench a summer thirst and stimulate the appetite.
Wonderfully fresh and sweet, this salsa is often served as a dessert salsa or an appetizer. Make it a day ahead and cover and refrigerate.
After this is baked, it needs to chill overnight, then served.
While a sandwich is the perfect home for the classic BLT, this variation mixes all the ingredients together and serves them up in neat little toast cups. Assemble all the ingredients, mix at the last minute and serve.
The flavor of the honey comes through in these delightful little rounds that are wonderful for dips or to accompany a luncheon salad.
Let cheese stand at room temperature for 30 minutes before serving.
Oh, the bounty of summer. Bruschetta, pronounced “brus-ketta,” is a great way to capture the flavors of ripe summer tomatoes, fresh garden basil and garlic. The vinegar adds a pleasant bite.
Tzatziki is a classic Greek cucumber sauce that can be used as a dip with fresh vegetables and toasted pita slices but its cool, refreshing taste is best when used to top grilled and roasted meats like lamb burgers and gyros.
