los angeles / las vegas / sacramento 424-249-9094
Bell pepper and corn slaw. (Noelle Carter)
Think of the word “slaw,” and many of us probably picture the classic shredded cabbage dish, or perhaps variations based on broccoli or carrots. But there’s so much more potential to the dish, particularly with all the great produce available during the hot summer months.
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Dill and mint feta dip. (Dylan Simmons)
Move over hummus, there's more than one dip to serve at the table. Tyrosalata is a traditional Greek dip consisting of feta cheese, lemon juice, olive oil and fresh herbs. Within just a few minutes, the ingredients are blended together to form a smooth, creamy and mildly salty spread. Simple to execute, this is one recipe that will readily become a back-pocket dish for any occasion.
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Grilled stuffed pork chops. (Noelle Carter
As if grilled pork chops couldn’t get any better, try stuffing them with added goodness just to gild the lily. In this recipe, I stuff thick, center-cut bone-in chops with a blend of spinach, garlic, goat cheese and crumbled bacon, along with a touch of finely-chopped rosemary and thyme.
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Deviled egg salad sandwiches. (Noelle Carter)
Deviled egg fan? If you’re like me, you probably can’t get enough of them. This egg salad recipe combines the best elements of a deviled egg — creamy richness balanced with just the right amount of tang, along with a dash of paprika — and simplifies the process in an easy salad form. No piping or fancy assembly required.
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Hickory-smoked brisket. (Noelle Carter)
Still planning your 4th of July menu? Wow your guests with this hickory-smoked brisket recipe.
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Crisp and creamy coleslaw. (Noelle Carter)
Is it really a summer party if there’s no slaw? For many of us, no. Whether you prefer classic cabbage-based — or any one of the imaginative takes incorporating broccoli, carrots or other fresh vegetables — slaw is a staple of summer celebrations, bookended between the main course (always grilled or barbecued) and a sweet treat for dessert. Still, slaw doesn’t get the same love from guests, or the cook — all too often, it’s a store-bought side thought on a table of otherwise homemade specialties. (I’ve done this myself — guilty as charged.) But if you’ve ever tried homemade, you probably know it’s light years better than anything you will find at the store. And do you know how easy it is to make?
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