American food has never been better looking–and you don’t have to look any further than our brand new July issue to know that’s the truth. Filled with every recipe you could need for a delicious Fourth of July celebration or a truly spectacular summer gathering, our July issue will keep tummies smiling and taste buds happy for many summers to come. Here, just in time for the new issue to hit newsstands and mailboxes across the country, we’re sharing the five must-try dishes. Try them and let us know what you think. Snap a photo, and share on Instagram with #cookCL, and we may feature your photo in our feed.
Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw
Forget pulling out a deep fryer—a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.
Triple-Pepper Pasta Salad
This dish is an exposition of sweet peppers. Here they’re charred and pureed for a sauce, roasted and stirred into the pasta, and quick-cured for a pretty topper. Mild Aleppo pepper and spicy ground red pepper actually make this a five-pepper pasta.
Sausage and Vegetable Calzones
A quick sauce made with ripe summer tomatoes and fresh herbs does double duty: It’s in the savory filling and spooned over the golden-brown crust once baked. If freezing some of the calzones, you can either freeze the remaining sauce in a small zip-top plastic freezer bag, thaw in the microwave, and reheat or serve with your favorite lower-sodium marinara (we recommend Dell’Amore).
S’mores Ice-Cream Sandwiches
Toasted marshmallows form the flavor base in a simple homemade ice cream. If you don’t have an ice-cream maker, soften 1 pint low-fat vanilla frozen yogurt, and place in a food processor; add 5 ounces toasted marshmallows, puree, and freeze until firm. For chocolate lovers, use chocolate graham crackers. To achieve the look on our cover, freeze ice cream in a bowl until firm, and scoop onto graham crackers. “Tastes exactly like backyard-toasted marshmallows, with a similar snappy texture,” says Ann Pittman, Executive Food Editor.
Whole-Grain Kamut and Cherry Salad
Juicy cherries and chewy whole grains are a match made in heaven. We also tried this salad with red grapes in place of cherries, and they were delicious, too. If you have a pressure cooker, put it to use for the Kamut; it’ll cut the cook time down to 25 to 30 minutes.
from Simmer and Boil http://ift.tt/1I8ZKBM via buy wine cooler
No comments:
Post a Comment