See the article Eggplant: Beautiful, Versatile and Healthful in the Fall 2011 issue for more information and great recipes using this seasonal favorite. Indian Spiced Eggplant Relish This spiced relish can be served chunky or if you prefer, you can puree it in a food processor into a dip like consistency.  It is a great
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“Fire, smoke, meat, salt, pepper and a few other ingredients; barbecue really comes down to a very simple process,” says Ardie Davis. Also known as Remus Powers, Ph. B. (Doctor of Barbecue Philosophy), Ardie is one of the nation’s foremost barbecue aficionados—and will be among the Kansas City Barbecue Society (KCBS) certified judges at the
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Summertime is all about firing up the grill, but by August, many of us are ready to move on from the tried and true burgers and dogs. We talked with Dennis Michael Sherman, better known as Denny Mike of DennyMike’s ‘Cue Stuff (one of the expert demonstrator’s at the Mainely Grillin’ & Chillin’ Festival on
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“He was a bold man that first ate an oyster.” — Jonathan Swift M. F. K. Fisher noted in The Art of Eating that “There are three kinds of oyster eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is an oyster; those who will
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Grilled Lobster with Avocado-Lime Mayonnaise Many lobster purists resist the idea of grilling lobster, convinced that it is best boiled or steamed, period. While we are devoted consumers of simple boiled lobster, this is a fun summer dish for a cookout. INGREDIENTS 2 ripe avocados, peeled and diced 3/4 cup mayonnaise Juice of 1 lime,
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Derek Sarno, a veteran chef, restaurateur, caterer and former owner of Mizuna Cafe in Portsmouth, New Hampshire, lived on Little Cranberry Island near Mount Desert Island in Maine for several years before coming to Portsmouth. He was a stern man—that is, a captain’s assistant—on a lobster boat, and ran a restaurant in the summer. He
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When we think of picnics, barbeques, and summer, often the main course takes center stage. Classic sides are a seasonal treat, but traditional side dishes like cole slaw, pasta, and potato salads, are usually not only high in fat and calories, but mayonnaise based salads don’t tolerate heat well—a problem if they will be sitting
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In the Summer print issue, we asked our contributors to share their favorite dish or beverage to bring to a summer picnic or barbeque. Here are some of their responses: “I love to bring my homemade guacamole and blue corn tortilla chips to summer gatherings. It has a nice little zing to it and reminds
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I was once in California at the height of their strawberry season. Like so many things in California, the berries seemed larger than life. Even though purchased at a roadside store, they were unmistakably local—not picked in order to ripen on the way to their ultimate destination, no white core supporting their sexy scarlet exterior:
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Our friend Kate Krukowski Gooding, hunter, gatherer, chef and author of the wonderful Black Fly Stew: Wild Maine Recipes is known for her ability to make just about anything delicious. In fact, as she says in the preface to Black Fly Stew she says: I don’t use real black flies in my cooking, but we
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