Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Summer Squash Salad with Lemon & Parmesan, Savory Galette with Corn & Tomatoes, Quick-Pickled JalapeΓ±os & More
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Friends, hello! As you may know, we've spent the week at Lake George with Ben's family. The weather cooperated, our simple meal plan delivered, and the kids spent every second on the lake, swimming, fishing, wakeboarding. As planned, we grilled every night, until the last, yesterday, when the groceries ran out, forcing us to order pizza instead ππ It came from the Hulett's Landing Marina, which has a lovely little shop with all the essentials from coffee and beer to pizza and dried pasta to great cheese and produce. While the pizzas baked, I picked up a few cartons of tomatoes as well as some summer squash, with which to make the above-pictured salad when we return home tonight. It's been a wonderful week. I'm looking forward to making this corn and tomato galette, a David Lebovitz recipe, tonight as well as this zucchini parmesan later in the week. Find a few more summery recipes below. Hope all is well, Friends! βοΈβοΈβοΈ
Review of the Week
ββοΈβοΈβοΈβοΈβοΈβ βSimple Soft Sandwich Breadβ "I never leave reviews but I am so IMPRESSED! I have tried SO many different sandwich bread recipes. THIS IS THE BEST BY FAR! Amazing! Soft just like store bought bread but with a taste that is 100x better!" β Mary H 7 More Summery Recipes to Make This WeekβSavory Galette with Corn and Tomatoesβ
βWatermelon Gazpachoβ
βZucchini Frittersβ
Roasted Poblano Peppers with Quinoa, Corn, and Monterey Jack cheese:
βRaw Corn, Tomato, and Feta Saladβ
βZucchini Parmesanβ βPeach-Frangipane Galetteβ
β Popular Right Now
You Are Loving These 3 Recipes ...
PS: ALL the popular recipes right here β Popular Recipesβ Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! πππππ₯π₯
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β PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends hello, When I first saw variations of cinnamon-sugar focaccia circling through my social media feeds, I thought: Why?! Can't we keep focaccia as it is, oily, salty, and rosemary-flecked, perfect just the way it is? I felt grumpy watching the videos of bubbly dough being brushed and dimpled with cinnamon-sugar butter baths and drizzled with milky glazes. When I received comments with questions about how I might adapt this focaccia recipe into a cinnamon roll, I would reply: Don't know!...
Friends hello, Last week, one of you (hi Lauri π) emailed me sharing a solution to the overdone-at-the-edges-but-needs-more-time-in-the-middle problem that arises when baking crackers, specifically these sourdough discard crackers: Crediting a Cooking Light cracker recipe from years ago, Lauri wrote: "After rolling, scoring, and seasoning, Iβve been sliding the parchment onto upside-down sheet pans and baking them at 325. It works fabulously!!" I tried the method immediately as I had a vat of...
Friends hello, Earlier this summer, I shared a recipe for this charred cherry tomato salsa. It was something I started making this time last year, when the local sun golds abounded everywhere, from my little co-op two blocks away, to all the farmers' markets, to friends' gardens. But by the time I got photos and a recipe together, sun gold season was nearly over, and everyone, I feared, had moved on to butternut squash, cauliflower, and Brussels sprouts. So I waited to share the recipe till...