A Bachelor's Weblog to Urban Cooking where speed and simplicity comes before taste!

a href="http://simplyrecipes.com/recipes/blackberry_cobbler/" title="Blackberry Cobbler"img src="http://simplyrecipes.com/photos/blackberry-cobbler.jpg" alt="Blackberry Cobbler" //a pHave the ingredients but not the time to make a a href="http://simplyrecipes.com/tag/Pie"pie/a? Make a cobbler instead! That's what I love about cobblers. If you have a couple baskets of berries or some stone fruit sitting around, you can quickly prep the cobbler before dinner, let it cook while you're eating dinner, and it will be ready in time for dessert, topped with whipped cream, or a side of vanilla ice cream. About this time of year, blackberries are in force, not only the markets, but all along roadsides, hills and dales almost everywhere. If you're out picking, look for the blackest of berries. The fruit should easily come off the vine when you pick them. And watch out for the thorns! Blackberries tend to grow in big patches worthy of a href="http://americanfolklore.net/folklore/2010/07/brer_rabbit_meets_a_tar_baby.html"Brer Rabbit/a. Long sleeve shirts are a must./p a href="http://simplyrecipes.com/recipes/blackberry_cobbler/" class="new"p class="extended"Continue reading "Blackberry Cobbler" »/a/p pa href="http://feedads.g.doubleclick.net/~a/VohLPIhD-xUq3wymWphNh_Dd4KA/0/da"img src="http://feedads.g.doubleclick.net/~a/VohLPIhD-xUq3wymWphNh_Dd4KA/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/VohLPIhD-xUq3wymWphNh_Dd4KA/1/da"img src="http://feedads.g.doubleclick.net/~a/VohLPIhD-xUq3wymWphNh_Dd4KA/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=txfHiitOo8U:fWVvyIa8zxg:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=txfHiitOo8U:fWVvyIa8zxg:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=txfHiitOo8U:fWVvyIa8zxg:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=txfHiitOo8U:fWVvyIa8zxg:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=txfHiitOo8U:fWVvyIa8zxg:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/txfHiitOo8U" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/provencal_new_potatoes/" title="Provencal New Potatoes"img src="http://simplyrecipes.com/photos/provencal-new-potatoes-a.jpg" alt="Provencal New Potatoes" //a pYou know Prince Charming? The tall, dark, handsome guy who comes riding up on a white horse to whisk you away to a fantasy life at some medieval castle? Well, my tall, dark, handsome guy doesn't have a horse or a castle; he's French and he loves to cook. (Now that's a prince!) He cooks intuitively, without recipes, so when he makes something that turns out especially good, I beg him to make it again, so I can capture the recipe. Recently he made the most wonderful batch of tiny new potatoes, roasted with onions, tomatoes, garlic, olives, and olive oil, and seasoned with herbes de Provence. We've remade it a couple of times since just because it's so so good. The little potatoes are like savory potato candies, with caramelized bits of onions and tomatoes. /p a href="http://simplyrecipes.com/recipes/provencal_new_potatoes/" class="new"p class="extended"Continue reading "Provencal New Potatoes" »/a/p pa href="http://feedads.g.doubleclick.net/~a/D4l5LfLVeA1w-J2a8CZlx7Ut7HM/0/da"img src="http://feedads.g.doubleclick.net/~a/D4l5LfLVeA1w-J2a8CZlx7Ut7HM/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/D4l5LfLVeA1w-J2a8CZlx7Ut7HM/1/da"img src="http://feedads.g.doubleclick.net/~a/D4l5LfLVeA1w-J2a8CZlx7Ut7HM/1/di" border="0" ismap="true"/img/a/p

a href="http://simplyrecipes.com/recipes/provencal_new_potatoes/" title="Provencal New Potatoes"img src="http://simplyrecipes.com/photos/provencal-new-potatoes-a.jpg" alt="Provencal New Potatoes" //a pYou know Prince Charming? The tall, dark, handsome guy who comes riding up on a white horse to whisk you away to a fantasy life at some medieval castle? Well, my tall, dark, handsome guy doesn't have a horse or a castle; he's French and he loves to cook. (Now that's a prince!) He cooks intuitively, without recipes, so when he makes something that turns out especially good, I beg him to make it again, so I can capture the recipe. Recently he made the most wonderful batch of tiny new potatoes, roasted with onions, tomatoes, garlic, olives, and olive oil, and seasoned with herbes de Provence. We've remade it a couple of times since just because it's so so good. The little potatoes are like savory potato candies, with caramelized bits of onions and tomatoes. /p a href="http://simplyrecipes.com/recipes/provencal_new_potatoes/" class="new"p class="extended"Continue reading "Provencal New Potatoes" »/a/p pa href="http://feedads.g.doubleclick.net/~a/GBQcSFk-5HFa1acNQ0DCR_lkajc/0/da"img src="http://feedads.g.doubleclick.net/~a/GBQcSFk-5HFa1acNQ0DCR_lkajc/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/GBQcSFk-5HFa1acNQ0DCR_lkajc/1/da"img src="http://feedads.g.doubleclick.net/~a/GBQcSFk-5HFa1acNQ0DCR_lkajc/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=-iyRlhcU0yY:iXFpMF_D9ZY:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=-iyRlhcU0yY:iXFpMF_D9ZY:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=-iyRlhcU0yY:iXFpMF_D9ZY:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=-iyRlhcU0yY:iXFpMF_D9ZY:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=-iyRlhcU0yY:iXFpMF_D9ZY:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/-iyRlhcU0yY" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/beef_kebabs/" title="Beef Kebabs"img src="http://simplyrecipes.com/photos/beef-kebabs-a1.jpg" alt="Beef Kebabs" //a pHow is it that two people can remember things so differently? If you ask my mother she'll say she's only made beef kebabs a couple times in her life. If you ask me, one of my favorite childhood memories is my mother's kebabs, cooked over the little cast iron hibachi grill my parents had on the back porch. My most vivid memory of them was the time I was recovering from pneumonia, hadn't eaten anything for 3 weeks, and was allowed for the first time to sip some broth. And sip I did while the rest of the family ate beautiful, smoky, meaty, hearty, beefy kebabs. emIt. Was. So. Unfair./em I can still smell them now. There was nothing I wanted more in the world at that moment than those kebabs. Sigh./p a href="http://simplyrecipes.com/recipes/beef_kebabs/" class="new"p class="extended"Continue reading "Beef Kebabs" »/a/p pa href="http://feedads.g.doubleclick.net/~a/WIQo3FmWphYjCU-HNt5EFteWfeY/0/da"img src="http://feedads.g.doubleclick.net/~a/WIQo3FmWphYjCU-HNt5EFteWfeY/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/WIQo3FmWphYjCU-HNt5EFteWfeY/1/da"img src="http://feedads.g.doubleclick.net/~a/WIQo3FmWphYjCU-HNt5EFteWfeY/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=vnsLK3uSDBA:FOvUrOjnIAk:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=vnsLK3uSDBA:FOvUrOjnIAk:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=vnsLK3uSDBA:FOvUrOjnIAk:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=vnsLK3uSDBA:FOvUrOjnIAk:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=vnsLK3uSDBA:FOvUrOjnIAk:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/vnsLK3uSDBA" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/shrimp_po_boy_sandwich/" title="Shrimp Po Boy Sandwich"img src="http://simplyrecipes.com/photos/shrimp-po-boy.jpg" alt="Shrimp Po Boy Sandwich" //a pemRecently returned from a Louisiana trip where he enjoyed many a po boy, a href="http://honest-food.net"Hank/a put these together for us for lunch. So good! ~Elise/em/p pWhat's not to love about the classic Louisiana po boy sandwich? Most are dead simple, and rely heavily on high-quality ingredients: Super-fresh, local seafood, Creole tomatoes, homemade a href="http://simplyrecipes.com/recipes/remoulade_sauce/"remoulade sauce/a, and surpassing bread./p pPo boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce. /p a href="http://simplyrecipes.com/recipes/shrimp_po_boy_sandwich/" class="new"p class="extended"Continue reading "Shrimp Po Boy Sandwich" »/a/p pa href="http://feedads.g.doubleclick.net/~a/B0gwg3JZKWMXZg2DnxSMzY337e8/0/da"img src="http://feedads.g.doubleclick.net/~a/B0gwg3JZKWMXZg2DnxSMzY337e8/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/B0gwg3JZKWMXZg2DnxSMzY337e8/1/da"img src="http://feedads.g.doubleclick.net/~a/B0gwg3JZKWMXZg2DnxSMzY337e8/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9L9cjodmOSY:Er6wnhn7Nas:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9L9cjodmOSY:Er6wnhn7Nas:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=9L9cjodmOSY:Er6wnhn7Nas:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9L9cjodmOSY:Er6wnhn7Nas:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=9L9cjodmOSY:Er6wnhn7Nas:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/9L9cjodmOSY" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/remoulade_sauce/" title="Remoulade Sauce"img src="http://simplyrecipes.com/photos/remoulade.jpg" alt="Remoulade Sauce" //a pRemoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own "secret recipe" for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It's also awesome as a substitute for ketchup with french fries. /p a href="http://simplyrecipes.com/recipes/remoulade_sauce/" class="new"p class="extended"Continue reading "Remoulade Sauce" »/a/p pa href="http://feedads.g.doubleclick.net/~a/sDczjwf1xvyT9OKxuv3j1DmIBZA/0/da"img src="http://feedads.g.doubleclick.net/~a/sDczjwf1xvyT9OKxuv3j1DmIBZA/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/sDczjwf1xvyT9OKxuv3j1DmIBZA/1/da"img src="http://feedads.g.doubleclick.net/~a/sDczjwf1xvyT9OKxuv3j1DmIBZA/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=YlwOQrLFXNM:Pwlg8o_LS_U:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=YlwOQrLFXNM:Pwlg8o_LS_U:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=YlwOQrLFXNM:Pwlg8o_LS_U:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=YlwOQrLFXNM:Pwlg8o_LS_U:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=YlwOQrLFXNM:Pwlg8o_LS_U:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/YlwOQrLFXNM" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/sweet_cherry_pie/" title="Sweet Cherry Pie"img src="http://simplyrecipes.com/photos/cherry-pie-a.jpg" alt="Sweet Cherry Pie" //a pIt's been a weird season for fruit here. The cold spring has put some crops off by a couple of weeks, meaning here it is in mid July and we can still get fresh, sweet cherries in the market. I apologize in advance if cherries are no longer available where you are. I just thought this pie was too good not to share. Most commercial cherry pies, and the cherry pies my grandmother used to make for us growing up, are made with sour cherries, which are bright, bright red, and almost impossible to find fresh. Although we have generous neighbors with cherry trees, we've never thought to make a pie with sweet cherries until now. My friend Maria served me a piece of her homemade pie made with sweet cherries, and wow, I couldn't wait to make one for myself. I think what makes it work is not adding too much sugar (the cherries are already naturally sweet), and including some almond extract. There's something magical about the flavors combination of cherries and almonds (see our a href="http://simplyrecipes.com/recipes/cherry_clafouti/"cherry clafouti/a). By the way, it helps to have a good a href="http://www.amazon.com/gp/redirect.html?ie=UTF8location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref_%3Dnb_sb_noss%26y%3D0%26field-keywords%3Dcherry%2520pitter%26url%3Dsearch-alias%253Daps%23tag=elisecomlinkCode=ur2camp=1789creative=390957"cherry pitter/a.img src="https://www.assoc-amazon.com/e/ir?t=elisecoml=ur2o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" / Those pits can be rather time consuming to remove./p a href="http://simplyrecipes.com/recipes/sweet_cherry_pie/" class="new"p class="extended"Continue reading "Sweet Cherry Pie" »/a/p pa href="http://feedads.g.doubleclick.net/~a/PnuMd0LMpFYL5yj5XhxYdVo5RDc/0/da"img src="http://feedads.g.doubleclick.net/~a/PnuMd0LMpFYL5yj5XhxYdVo5RDc/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/PnuMd0LMpFYL5yj5XhxYdVo5RDc/1/da"img src="http://feedads.g.doubleclick.net/~a/PnuMd0LMpFYL5yj5XhxYdVo5RDc/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=w3y2Q_l1AGY:xbVz7EqLKq8:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=w3y2Q_l1AGY:xbVz7EqLKq8:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=w3y2Q_l1AGY:xbVz7EqLKq8:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=w3y2Q_l1AGY:xbVz7EqLKq8:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=w3y2Q_l1AGY:xbVz7EqLKq8:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/w3y2Q_l1AGY" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/smoky_paprika_shrimp_skewers/" title="Smoky Paprika Shrimp Skewers"img src="http://simplyrecipes.com/photos/paprika-shrimp-skewers.jpg" alt="Smoky Paprika Shrimp Skewers" //a pMy dear friend, the a href="http://www.flickr.com/photos/smitten/3336091176/"ebullient/a, a href="http://www.flickr.com/photos/davidlebovitz/3323333293/"smiley/a, and somewhat a href="http://www.flickr.com/photos/davidlebovitz/3340773353/"wacky/a Matt Armendariz of a href="http://mattbites.com"Matt Bites/a has a new "schtick", namely, food on a stick. a href="http://www.amazon.com/gp/product/1594744890/ref=as_li_ss_tl?ie=UTF8tag=elisecomlinkCode=as2camp=217145creative=399373creativeASIN=1594744890"On a Stick!/aimg src="http://www.assoc-amazon.com/e/ir?t=l=as2o=1a=1594744890camp=217145creative=399373" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" / is Matt's new cookbook, aimed at the party crowd, and filled with every conceivable food one could put on a stick. There are the expected—kebabs, corn dogs and popsicles—and the whimsical—jello shots, potato chips, and my visual favorite, a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/05/spaghetti-and-meatballs-on-a-s.html"spaghetti and meatballs/a. All on a stick. It's a seriously fun book, and even if you don't ever try to make some of the more unusual stick foods, just the idea of them may make you smile. /p a href="http://simplyrecipes.com/recipes/smoky_paprika_shrimp_skewers/" class="new"p class="extended"Continue reading "Smoky Paprika Shrimp Skewers" »/a/p pa href="http://feedads.g.doubleclick.net/~a/eco36Aep4zg2q43Q8ZHfScKyqlA/0/da"img src="http://feedads.g.doubleclick.net/~a/eco36Aep4zg2q43Q8ZHfScKyqlA/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/eco36Aep4zg2q43Q8ZHfScKyqlA/1/da"img src="http://feedads.g.doubleclick.net/~a/eco36Aep4zg2q43Q8ZHfScKyqlA/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=np3w-aatqOM:OaCr7aHxvTA:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=np3w-aatqOM:OaCr7aHxvTA:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=np3w-aatqOM:OaCr7aHxvTA:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=np3w-aatqOM:OaCr7aHxvTA:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=np3w-aatqOM:OaCr7aHxvTA:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/np3w-aatqOM" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/paprika_shrimp_skewers/" title="Paprika Shrimp Skewers"img src="http://simplyrecipes.com/photos/paprika-shrimp-skewers.jpg" alt="Paprika Shrimp Skewers" //a pMy dear friend, the a href="http://www.flickr.com/photos/smitten/3336091176/"ebullient/a, a href="http://www.flickr.com/photos/davidlebovitz/3323333293/"smiley/a, and somewhat a href="http://www.flickr.com/photos/davidlebovitz/3340773353/"wacky/a Matt Armendariz of a href="http://mattbites.com"Matt Bites/a has a new "schtick", namely, food on a stick. a href="http://www.amazon.com/gp/product/1594744890/ref=as_li_ss_tl?ie=UTF8tag=elisecomlinkCode=as2camp=217145creative=399373creativeASIN=1594744890"On a Stick!/aimg src="http://www.assoc-amazon.com/e/ir?t=l=as2o=1a=1594744890camp=217145creative=399373" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" / is Matt's new cookbook, aimed at the party crowd, and filled with every conceivable food one could put on a stick. There are the expected—kebabs, corn dogs and popsicles—and the whimsical—jello shots, potato chips, and my visual favorite, a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/05/spaghetti-and-meatballs-on-a-s.html"spaghetti and meatballs/a. All on a stick. It's a seriously fun book, and even if you don't ever try to make some of the more unusual stick foods, just the idea of them may make you smile. /p a href="http://simplyrecipes.com/recipes/paprika_shrimp_skewers/" class="new"p class="extended"Continue reading "Paprika Shrimp Skewers" »/a/p pa href="http://feedads.g.doubleclick.net/~a/ZDd_2j5eTzqBVhQv2D3J_jQNNAY/0/da"img src="http://feedads.g.doubleclick.net/~a/ZDd_2j5eTzqBVhQv2D3J_jQNNAY/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/ZDd_2j5eTzqBVhQv2D3J_jQNNAY/1/da"img src="http://feedads.g.doubleclick.net/~a/ZDd_2j5eTzqBVhQv2D3J_jQNNAY/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=f7f-jjO9704:0qwicsf_2rE:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=f7f-jjO9704:0qwicsf_2rE:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=f7f-jjO9704:0qwicsf_2rE:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=f7f-jjO9704:0qwicsf_2rE:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=f7f-jjO9704:0qwicsf_2rE:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/f7f-jjO9704" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/coffee_heath_bar_ice_cream/" title="Coffee Heath Bar Ice Cream"img src="http://simplyrecipes.com/photos/coffee-heath-bar-ice-cream.jpg" alt="Coffee Heath Bar Ice Cream" //a pMy absolute most favoritest (yes I meant to say that) of all candy bars growing up was the Heath Bar. To this day I have what one might call "self control issues" when confronted with them, or any English toffee for that matter. (You know those cute little crunchy toffee bars in a box of See's? Same thing.) So when my young friend Audrey (our summer intern) came by this week to help me with some cooking and mentioned she had been making a homemade version of Ben and Jerry's Coffee Heath Bar Crunch, my brain practically short-circuited, the synapses were so lit up with their version of a happy dance. Here's Audrey's recipe, a classic custard base, infused with coffee, churned and then mixed in with broken up Heath bars before freezing. Enjoy!/p a href="http://simplyrecipes.com/recipes/coffee_heath_bar_ice_cream/" class="new"p class="extended"Continue reading "Coffee Heath Bar Ice Cream" »/a/p pa href="http://feedads.g.doubleclick.net/~a/l6QIGijHZz_sCwY4CrcuDQji0uA/0/da"img src="http://feedads.g.doubleclick.net/~a/l6QIGijHZz_sCwY4CrcuDQji0uA/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/l6QIGijHZz_sCwY4CrcuDQji0uA/1/da"img src="http://feedads.g.doubleclick.net/~a/l6QIGijHZz_sCwY4CrcuDQji0uA/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VPF8D6ejd5I:MAPrhg7-WOo:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VPF8D6ejd5I:MAPrhg7-WOo:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=VPF8D6ejd5I:MAPrhg7-WOo:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VPF8D6ejd5I:MAPrhg7-WOo:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VPF8D6ejd5I:MAPrhg7-WOo:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/VPF8D6ejd5I" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/spicy_garlic_cashew_chicken/" title="Spicy Garlic Cashew Chicken"img src="http://simplyrecipes.com/photos/spicy-garlic-cashew-chicken-520.jpg" alt="Spicy Garlic Cashew Chicken" //a pemUpdated, from the recipe archive. First posted July 2007./em/p pMy father first found this recipe in the a href="http://www.nytimes.com/2007/07/11/dining/111arex.html"New York Times/a in 2007. We thought the combination of cashews, garlic, cilantro and jalapenos intriguing and worth a try. When my 9-year old visiting nephew proclaimed, "Hey, this chicken is good!," we knew we had a keeper. I've since made this recipe several times, with great results. Note the reader comments. People have subbed almonds and walnuts for the cashews, and parsley for the cilantro. Great for a summer cookout!/p a href="http://simplyrecipes.com/recipes/spicy_garlic_cashew_chicken/" class="new"p class="extended"Continue reading "Spicy Garlic Cashew Chicken" »/a/p pa href="http://feedads.g.doubleclick.net/~a/5NOxysjvxtjQsC-uV6yUx-KajFk/0/da"img src="http://feedads.g.doubleclick.net/~a/5NOxysjvxtjQsC-uV6yUx-KajFk/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/5NOxysjvxtjQsC-uV6yUx-KajFk/1/da"img src="http://feedads.g.doubleclick.net/~a/5NOxysjvxtjQsC-uV6yUx-KajFk/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=1St-RL8BehQ:vUGCjPjCxOo:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=1St-RL8BehQ:vUGCjPjCxOo:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=1St-RL8BehQ:vUGCjPjCxOo:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=1St-RL8BehQ:vUGCjPjCxOo:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=1St-RL8BehQ:vUGCjPjCxOo:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/1St-RL8BehQ" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/cucumber_lime_mint_agua_fresca/" title="Cucumber Lime Mint Agua Fresca"img src="http://simplyrecipes.com/photos/cucumber-lime-mint-agua-fresca.jpg" alt="Cucumber Lime Mint Agua Fresca" //a pOkay, I know this one probably sounds a little weird, but trust me. It's good. Really good. Eye popping, emwow/em, surprisingly good. Especially on a scorchingly hot summer day. Agua frescas are refreshing fruit drinks they sell all over Mexico, and that you can find in this country at almost any taqueria. They're cooling and sweet and are great alongside spicy food. This particular agua fresca is made with cucumbers, fresh limes, and mint. My good friend and local caterer a href="http://www.tasteforthesenses.com/"Arturo Vargas/a made this for us the other day, inspired by agua frescas he enjoyed while trying to keep cool in the steamy Yucatan peninsula. It's the cucumber juice base that seems to have the effect of lowering one's body temperature. (Gives new meaning to the phrase "cool as a cucumber".) In any case, this is a drink that I wouldn't have made but for my friend who knew I would like it. And now I want to drink it all summer long, and think you will too, once you've tried it./p a href="http://simplyrecipes.com/recipes/cucumber_lime_mint_agua_fresca/" class="new"p class="extended"Continue reading "Cucumber Lime Mint Agua Fresca" »/a/p pa href="http://feedads.g.doubleclick.net/~a/BTwI3vJH_449W8ll0keN4wVO8DQ/0/da"img src="http://feedads.g.doubleclick.net/~a/BTwI3vJH_449W8ll0keN4wVO8DQ/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/BTwI3vJH_449W8ll0keN4wVO8DQ/1/da"img src="http://feedads.g.doubleclick.net/~a/BTwI3vJH_449W8ll0keN4wVO8DQ/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=BZUl0JElors:-vbI1iw6PDw:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=BZUl0JElors:-vbI1iw6PDw:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=BZUl0JElors:-vbI1iw6PDw:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=BZUl0JElors:-vbI1iw6PDw:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=BZUl0JElors:-vbI1iw6PDw:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/BZUl0JElors" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/lemon_rosemary_zucchini_bread/" title="Lemon Rosemary Zucchini Bread"img src="http://simplyrecipes.com/photos/lemon-rosemary-zucchini-bread.jpg" alt="Lemon Rosemary Zucchini Bread" //a pI'm on a mission this summer. A mission out of necessity, resulting from the abundance of certain summer squash I planted in my parents' garden. Four plants. What was I thinking?! One zucchini plant alone could feed a family of four. Every time I stop by my parents' house my mother glares at me accusingly. Actually, she's not the glaring type. It's more like a bemused look that says, "we have a problem, and it's your fault," along with an offer to cook me up some squash (she has an a href="http://simplyrecipes.com/recipes/moms_summer_squash/"excellent recipe/a) and a plea to give some to me to take home./p a href="http://simplyrecipes.com/recipes/lemon_rosemary_zucchini_bread/" class="new"p class="extended"Continue reading "Lemon Rosemary Zucchini Bread" »/a/p pa href="http://feedads.g.doubleclick.net/~a/rxU2XqO4eqJq22f5TbWOjY0BPQY/0/da"img src="http://feedads.g.doubleclick.net/~a/rxU2XqO4eqJq22f5TbWOjY0BPQY/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/rxU2XqO4eqJq22f5TbWOjY0BPQY/1/da"img src="http://feedads.g.doubleclick.net/~a/rxU2XqO4eqJq22f5TbWOjY0BPQY/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=v7iNBywIycg:MJxLVtFslBQ:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=v7iNBywIycg:MJxLVtFslBQ:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=v7iNBywIycg:MJxLVtFslBQ:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=v7iNBywIycg:MJxLVtFslBQ:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=v7iNBywIycg:MJxLVtFslBQ:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/v7iNBywIycg" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/sichuan_eggplant/" title="Sichuan Eggplant"img src="http://simplyrecipes.com/photos/sichuan-eggplant-a.jpg" alt="Sichuan Eggplant" //a pemAre eggplants showing up in your local markets yet? They are here, and guest author a href="http://simplyrecipes.com/contributor/garrett"Garrett/a has tossed together a classic Chinese dish using long and tender asian eggplants from the farmers market. Enjoy! ~Elise/em/p pThe actual name for this dish in Sichuan cuisine oddly translates to "Fish-Fragrant" Eggplant. Confusing, as this dish has no fish anywhere in it. You see, in Sichuan cuisine there are 23 complex flavors. These range from red-oil flavor, hot and sour flavor, lychee flavor, to strange flavor, and many others. Fish-Fragrant is one of the most celebrated. /p pFish-Fragrant is a combination of salty, sweet, sour, and spicy tastes that come from ginger, garlic, scallions and fermented or pickled chilies. It is so named because these flavors are often used to enhance fish. Often times in earlier Chinese history, if home cooks were unable to procure fresh fish for meals, they had to make do with older fish that might have had too intense of a fishy taste. The ingredients and tastes that make up the fish-fragrant flavor are all strong and could cover the odors of seafood that wasn't the most fresh./p a href="http://simplyrecipes.com/recipes/sichuan_eggplant/" class="new"p class="extended"Continue reading "Sichuan Eggplant" »/a/p pa href="http://feedads.g.doubleclick.net/~a/nr-CcVJiQSGpS-fu4R5Py6jQdP4/0/da"img src="http://feedads.g.doubleclick.net/~a/nr-CcVJiQSGpS-fu4R5Py6jQdP4/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/nr-CcVJiQSGpS-fu4R5Py6jQdP4/1/da"img src="http://feedads.g.doubleclick.net/~a/nr-CcVJiQSGpS-fu4R5Py6jQdP4/1/di" border="0" ismap="true"/img/a/p

a href="http://simplyrecipes.com/recipes/sichuan_eggplant/" title="Sichuan Eggplant"img src="http://simplyrecipes.com/photos/sichuan-eggplant-a.jpg" alt="Sichuan Eggplant" //a pemAre eggplants showing up in your local markets yet? They are here, and guest author a href="http://simplyrecipes.com/contributor/garrett"Garrett/a has tossed together a classic Chinese dish using long and tender asian eggplants from the farmers market. Enjoy! ~Elise/em/p pThe actual name for this dish in Sichuan cuisine oddly translates to "Fish-Fragrant" Eggplant. Confusing, as this dish has no fish anywhere in it. You see, in Sichuan cuisine there are 23 complex flavors. These range from red-oil flavor, hot and sour flavor, lychee flavor, to strange flavor, and many others. Fish-Fragrant is one of the most celebrated. /p pFish-Fragrant is a combination of salty, sweet, sour, and spicy tastes that come from ginger, garlic, scallions and fermented or pickled chilies. It is so named because these flavors are often used to enhance fish. Often times in earlier Chinese history, if home cooks were unable to procure fresh fish for meals, they had to make do with older fish that might have had too intense of a fishy taste. The ingredients and tastes that make up the fish-fragrant flavor are all strong and could cover the odors of seafood that wasn't the most fresh./p a href="http://simplyrecipes.com/recipes/sichuan_eggplant/" class="new"p class="extended"Continue reading "Sichuan Eggplant" »/a/p pa href="http://feedads.g.doubleclick.net/~a/VlcTb_B6ujGqNmfvvDQoKj04jWw/0/da"img src="http://feedads.g.doubleclick.net/~a/VlcTb_B6ujGqNmfvvDQoKj04jWw/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/VlcTb_B6ujGqNmfvvDQoKj04jWw/1/da"img src="http://feedads.g.doubleclick.net/~a/VlcTb_B6ujGqNmfvvDQoKj04jWw/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=SF0IVK9034I:2QpLcSzUqAc:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=SF0IVK9034I:2QpLcSzUqAc:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=SF0IVK9034I:2QpLcSzUqAc:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=SF0IVK9034I:2QpLcSzUqAc:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=SF0IVK9034I:2QpLcSzUqAc:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/SF0IVK9034I" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/herbed_grilled_pork_tenderloin_with_peaches/" title="Herbed Grilled Pork Tenderloin with Peaches"img src="http://simplyrecipes.com/photos/herbed-grilled-pork-tenderloin-c.jpg" alt="Herbed Grilled Pork Tenderloin with Peaches" //a pSummer peaches, pork, grill, herbs, yum. There's something wonderful about this combination. As you know, pork plays well with fruit. Here we're pairing pork tenderloin with fresh peaches, and grilling them both for smokey goodness. Tender as it is, pork tenderloin on its own isn't the most flavorful of pork cuts. But it lends itself to all sorts of spice rubs, in this case herbes de Provence, a mixture of herbs typical of the south of France. The mix I'm using includes thyme, rosemary, tarragon, and lavender. The floral notes of the herbs work great with both the peaches and the pork, and act as a flavor bridge between the two./p a href="http://simplyrecipes.com/recipes/herbed_grilled_pork_tenderloin_with_peaches/" class="new"p class="extended"Continue reading "Herbed Grilled Pork Tenderloin with Peaches" »/a/p pa href="http://feedads.g.doubleclick.net/~a/atwvW-I4RRomWFK7UKINHgicywg/0/da"img src="http://feedads.g.doubleclick.net/~a/atwvW-I4RRomWFK7UKINHgicywg/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/atwvW-I4RRomWFK7UKINHgicywg/1/da"img src="http://feedads.g.doubleclick.net/~a/atwvW-I4RRomWFK7UKINHgicywg/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=JqF_ohNq_xA:qInlyfFBLMY:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=JqF_ohNq_xA:qInlyfFBLMY:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=JqF_ohNq_xA:qInlyfFBLMY:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=JqF_ohNq_xA:qInlyfFBLMY:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=JqF_ohNq_xA:qInlyfFBLMY:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/JqF_ohNq_xA" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/cherry_tomato_orzo_salad/" title="Cherry Tomato Orzo Salad"img src="http://simplyrecipes.com/photos/cherry-tomato-orzo-feta-salad.jpg" alt="Cherry Tomato Orzo Salad" //a pI am not the most talented of gardeners. I over-water, under-water, over-fertilize, under-mulch. I plant little plants behind big plants, blocking out their sun. I then transplant my poorly placed plants to what I'm hoping will be a better location and almost kill them in the process. No, if a plant survives with me in charge it's because it's one heckova sturdy plant, or just has a strong will to live. I have been getting better at this over the years, but it still surprises me how difficult growing tomatoes can be, with the singular exception of the glorious sungold tomato. Do you know about the sungold? It's a cherry tomato, or the size and shape of a cherry tomato, but brightly orange colored when ripe./p a href="http://simplyrecipes.com/recipes/cherry_tomato_orzo_salad/" class="new"p class="extended"Continue reading "Cherry Tomato Orzo Salad" »/a/p pa href="http://feedads.g.doubleclick.net/~a/4C7LJLQUPyQkKZqchN8Ukn7ZFIE/0/da"img src="http://feedads.g.doubleclick.net/~a/4C7LJLQUPyQkKZqchN8Ukn7ZFIE/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/4C7LJLQUPyQkKZqchN8Ukn7ZFIE/1/da"img src="http://feedads.g.doubleclick.net/~a/4C7LJLQUPyQkKZqchN8Ukn7ZFIE/1/di" border="0" ismap="true"/img/a/p

a href="http://simplyrecipes.com/recipes/cherry_tomato_orzo_salad/" title="Cherry Tomato Orzo Salad"img src="http://simplyrecipes.com/photos/cherry-tomato-orzo-feta-salad.jpg" alt="Cherry Tomato Orzo Salad" //a pI am not the most talented of gardeners. I over-water, under-water, over-fertilize, under-mulch. I plant little plants behind big plants, blocking out their sun. I then transplant my poorly placed plants to what I'm hoping will be a better location and almost kill them in the process. No, if a plant survives with me in charge it's because it's one heckova sturdy plant, or just has a strong will to live. I have been getting better at this over the years, but it still surprises me how difficult growing tomatoes can be, with the singular exception of the glorious sungold tomato. Do you know about the sungold? It's a cherry tomato, or the size and shape of a cherry tomato, but brightly orange colored when ripe./p a href="http://simplyrecipes.com/recipes/cherry_tomato_orzo_salad/" class="new"p class="extended"Continue reading "Cherry Tomato Orzo Salad" »/a/p pa href="http://feedads.g.doubleclick.net/~a/HSSFLbblXA4l1R7YTAf2SIIUNdg/0/da"img src="http://feedads.g.doubleclick.net/~a/HSSFLbblXA4l1R7YTAf2SIIUNdg/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/HSSFLbblXA4l1R7YTAf2SIIUNdg/1/da"img src="http://feedads.g.doubleclick.net/~a/HSSFLbblXA4l1R7YTAf2SIIUNdg/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=wPachtCftAE:7mgF6rUSoRg:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=wPachtCftAE:7mgF6rUSoRg:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=wPachtCftAE:7mgF6rUSoRg:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=wPachtCftAE:7mgF6rUSoRg:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=wPachtCftAE:7mgF6rUSoRg:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/wPachtCftAE" height="1" width="1"/

a href="http://simplyrecipes.com/recipes/grilled_onion_salad/" title="Grilled Onion Salad"img src="http://simplyrecipes.com/photos/grilled-onion-salad-a.jpg" alt="Grilled Onion Salad" //a pA grilled onion salad. Why not? Grilled onions can be just as good chilled as hot, especially when you let them marinate in an herb dressing. The grilling produces all sorts of caramelized goodness in the onions, taming their bite and bringing out their natural sweetness. An herby dressing acts like a marinade, further softening the onions, and infusing them with flavor. The best thing? The salad lasts for days, and actually improves with age, as the dressing soaks into the onions. So, it's a great party make-ahead salad./p a href="http://simplyrecipes.com/recipes/grilled_onion_salad/" class="new"p class="extended"Continue reading "Grilled Onion Salad" »/a/p pa href="http://feedads.g.doubleclick.net/~a/cCC6CVZ6UqS1CNMxfhH16ZDZXDg/0/da"img src="http://feedads.g.doubleclick.net/~a/cCC6CVZ6UqS1CNMxfhH16ZDZXDg/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/cCC6CVZ6UqS1CNMxfhH16ZDZXDg/1/da"img src="http://feedads.g.doubleclick.net/~a/cCC6CVZ6UqS1CNMxfhH16ZDZXDg/1/di" border="0" ismap="true"/img/a/p

a href="http://simplyrecipes.com/recipes/grilled_onion_salad/" title="Grilled Onion Salad"img src="http://simplyrecipes.com/photos/grilled-onion-salad-a.jpg" alt="Grilled Onion Salad" //a pA grilled onion salad. Why not? Grilled onions can be just as good chilled as hot, especially when you let them marinate in an herb dressing. The grilling produces all sorts of caramelized goodness in the onions, taming their bite and bringing out their natural sweetness. An herby dressing acts like a marinade, further softening the onions, and infusing them with flavor. The best thing? The salad lasts for days, and actually improves with age, as the dressing soaks into the onions. So, it's a great party make-ahead salad./p a href="http://simplyrecipes.com/recipes/grilled_onion_salad/" class="new"p class="extended"Continue reading "Grilled Onion Salad" »/a/p pa href="http://feedads.g.doubleclick.net/~a/HeuqILkT8oEJizAwaO-U5dMRb_k/0/da"img src="http://feedads.g.doubleclick.net/~a/HeuqILkT8oEJizAwaO-U5dMRb_k/0/di" border="0" ismap="true"/img/abr/ a href="http://feedads.g.doubleclick.net/~a/HeuqILkT8oEJizAwaO-U5dMRb_k/1/da"img src="http://feedads.g.doubleclick.net/~a/HeuqILkT8oEJizAwaO-U5dMRb_k/1/di" border="0" ismap="true"/img/a/pdiv class="feedflare" a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VJPl7bWfreM:veCu48Xb7vA:yIl2AUoC8zA"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=yIl2AUoC8zA" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VJPl7bWfreM:veCu48Xb7vA:gIN9vFwOqvQ"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?i=VJPl7bWfreM:veCu48Xb7vA:gIN9vFwOqvQ" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VJPl7bWfreM:veCu48Xb7vA:I9og5sOYxJI"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=I9og5sOYxJI" border="0"/img/a a href="http://feeds.feedburner.com/~ff/elise/simplyrecipes?a=VJPl7bWfreM:veCu48Xb7vA:qj6IDK7rITs"img src="http://feeds.feedburner.com/~ff/elise/simplyrecipes?d=qj6IDK7rITs" border="0"/img/a /divimg src="http://feeds.feedburner.com/~r/elise/simplyrecipes/~4/VJPl7bWfreM" height="1" width="1"/