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Food: What's Cooking
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Whether it’s juicy peaches, tart rhubarb or handfuls of sweet blueberries, this is the time of year when simple desserts really shine. The best part? They don’t have to be complicated.
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There are more mayo options out there than you might realize. Sure, blue-capped Hellmann’s is ubiquitous, and the ambitious Southerner Duke’s is making a nationwide charge, but plenty of other jars might tempt you. So, which brand should you be inviting to your next cookout?
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When was the last time you had a delicatessen-style macaroni salad? For Don Mauer, it had been decades. This version has all the hallmarks of the classic: macaroni, bell peppers, onion, celery and a dressing both sweet and sour blended with mayonnaise.
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Few foods feel more American than the hot dog, a mainstay at ballparks, street carts and barbecues. But to simply call hot dogs “American” is to miss a whole lot of nuance, and potentially offend local connoisseurs across the country. How to prepare and eat a hot dog is a matter of regional pride.
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Here’s a whimsical take on a classic deli sandwich, made with hot dogs rather than the more standard corned beef, from “The Instant Air Fryer Bible.” Any hot dog will do — beef, pork, turkey even vegan hot dogs — although the best results are had with more standard, backyard-barbecue dogs.
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Made with whole-grain cornmeal and whole-wheat flour, bursting with blueberries and lightly sweetened with honey, these tender buttermilk pancakes are pure comfort food that’s healthy, too.
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Farmers market season brings fresh produce, handmade goods and more to local downtowns and parks.
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