Bean patties as we emotionally prepare for fall, zucchini panzanella and clams as we relish the waning days of summer.
| David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich. |
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Cooking With the Three Sisters |
As I sat down to write this, I saw a crinkly beige leaf float from the London Plane tree outside my window. This shocks me every summer — that there are a few rogue leaves falling weeks ahead of any autumnal chill. It always makes me want to eat as many tomatoes, watermelons, ears of corn and drippy cones of soft serve as I possibly can before the arrival of Labor Day clicks our brains into Fall Mode. Only a few days to go! |
If that's not your thing, how about some seafood? Ali Slagle has this easy and super speedy ginger-mint grilled shrimp for you to consider. |
You'll need a subscription to access his recipe. If you've been meaning to subscribe, now is an excellent, back-to-school time to do it. We'd love to have you join us. |
Now, in my "Invite any famous people to a dinner party" fantasies, I always try to come up with someone who could keep the conversation sparking while I fuss with the hors d'oeuvres (yes, I'm still cooking in these scenarios). |
Maybe Kim Severson has some ideas. She'll be here on Friday, and I'll see you next Wednesday. |
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