Nutritional Analysis per serving (4 servings)Powered by
For this classic summer berry salad recipe, an orange-flavored syrup bathes ripe, sweet strawberries, blackberries, and blueberries. This is all about using ripe, seasonal, flavorful fruit, so buy the best you can find.
1In a small saucepan over medium heat, stir together the sugar, 1/4 cup water, the orange zest and juice. Bring to a boil, then reduce the heat to low and simmer until the mixture becomes syrupy, about 5 minutes. Set aside to cool to room temperature, then refrigerate until chilled.
2In a large serving bowl, toss together the berries. Drizzle the berries with the syrup. Toss gently, garnish with the mint, and serve.
Doesn’t this frittata make you want to sit on your porch and watch the sun rise over the Smoky Mountains? This seasonal breakfast recipe has everything that your next brunch needs – protein-rich eggs, creamy cheese, and a hearty helping of squash.
Creamy and savory, this summer corn chowder is loaded with sweet kernels of corn, as well as chunks of smoky bacon and tender potato. Pureeing some of the corn helps intensify the soup's velvety texture (heavy cream and milk don't hurt, either). Read more.
This episode of My Go-To Dish features Daniel Patterson, chef-owner of Coi in San Francisco and Plum in Oakland. The best part of this video: getting to see Daniel in his home kitchen environment. He faces the same issues as the rest of us—old appliances, kids getting in the way, etc. To make his go-to soup your own, see the recipe.