How to Cook Everything: Summer: 20 Fresh, Seasonal Recipes and 32 Variations
By Mark Bittman
4/5
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About this ebook
Summer cooking, simplified—with a recipe collection from the #1 New York Times-bestselling author.
Summer cooking is a breeze with this inspiring collection of easy recipes from Mark Bittman, author of the award-winning How to Cook Everything. This quick reference is the perfect companion for a weekend getaway, a stroll through the farmers' market, a casual outdoor party, and planning simple everyday meals. How to Cook Everything Summer includes 20 of Bittman's favorite seasonal recipes—plus 32 variations—designed to help you eat well on even the laziest days, all with hints for ways to improvise with new foods and flavors.
From garden-fresh salads, chilled soups, and picnic-portable sandwiches to mouthwatering ideas for the grill, quickly prepared fish and shellfish, and luscious fruit desserts, you'll find all you need to enjoy the most delicious summer ever.Editor's Note
Summer cooking…
Too hot to cook? These easy-to-follow recipes only taste like you slaved over the stove all day. Some of them don’t even require heat. Bittman shows you how to get the most out of seasonal foods, like tomatoes and summer fruits, with the least amount of effort.
Mark Bittman
MARK BITTMAN, guest editor, is the author of more than thirty books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food columnist, an opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and remained for more than thirty years.
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How to Cook Everything - Mark Bittman
List of Recipes and Sidebars
Summer Meals Are a Breeze
Sauces and Seasonings
Fresh Tomato or Fruit Salsa
Fresh Tomatillo (Green) Salsa
Corn Salsa
Peach or Plum Salsa
Melon Salsa
Traditional Pesto
Mint or Dill Pesto
Arugula Pesto
5 More Summer Flavors
Chili-Lime Mayo
Herb Butter
Herb Vinaigrette
Jerk Seasoning
Thai Chile Sauce
Soups, Salads, and Sandwiches
Gazpacho, Fast and Simple
Chunky Gazpacho
Fruit Gazpacho
Watermelon and Tomato Salad
Cantaloupe and Tomato Salad with Rosemary
Peach, Tomato, and Bacon Salad
Improvising Vegetable Salads
Black Bean and Pan-Roasted Corn Salad
Barley Salad with Cucumber and Yogurt-Dill Dressing
Barley Cucumber Salad with Walnuts
Spicy No-Mayo Coleslaw
4 Summer Meals to Eat with Your Hands
Grilled Fish Sandwiches with Chili-Lime Mayo
Grilled Vegetable Wraps
Grilled Shrimp or Scallop Tacos
BMT: Basil, Mozzarella, and Tomato
Main Dishes
Pasta with Corn, Zucchini, and Tomatoes
Grilled Fish Fillets or Steaks
Grilled Shrimp or Scallops
Lobster (or Other Seafood) Boil
Pan Bagnat with Chicken Breast
Grilled or Broiled Chicken Parts with Provençal Flavors
Grilled or Broiled Chicken Parts with Mustard
Grilled or Broiled Chicken Parts with Lemon and Herbs
Grilled or Broiled Chicken Parts with Cilantro and Lime
Grilled Beef Salad with Mint
Grilled Chicken Salad with Lemongrass
Grilled Shrimp Salad with Chile and Basil
My Favorite Burger
Garlicky Pork Burger
Bean Burgers
Beef (or Other Meat or Seafood) Kebabs
Grilled Vegetables
11 Great Vegetables and Fruits for Grilling
Tomato Cobbler
Tomato Cobbler with Cheesy Topping
Tomato Cobbler with Herb Topping
Tomato Cobbler with Extra Corny Topping
Desserts
Plum-Rosemary Upside-Down Cake
Sweet Green Tomato Upside-Down Cake
Peach (or Other Fruit) Crisp
Other Fruit Crisps
Recipes by Occasion
Recipes by Icon
Buy the Complete Books
Summer Meals Are a Breeze
More than any other season, summer is the time to embrace a casual, flexible approach to cooking and eating. As you gravitate toward fresh produce and outdoor living, many pots and pans never see the light of day. Pantry staples remain virtually untouched. Even entertaining a crowd is no big deal.
Still, the choices for what to buy and prepare can be daunting, especially when you’re busy having fun. That’s where this How to Cook Everything ebook comes in: Here is a portable kitchen reference that celebrates the abundance of delicious seasonal food, and inspires you to eat something for dinner tonight besides an ice cream cone. The idea is to capture my relaxed approach to summer meals in 20 dishes—plus lots of variations, including a global approach to varying flavors, improvising sandwiches from leftovers, and more—provide some guidance for all-purpose grilling, and offer enough basic ingredient and condiment information that everything from a versatile vinaigrette to a lobster boil is a breeze.
Summertime cooking rewards laziness. With so many fruits, vegetables, and herbs at your fingertips, it’s easy to eat well with minimal effort. About a third of the recipes in this ebook involve little more than chopping. Add the heat of a grill, and you’ve got another third. This time of year, I could practically live on ripe peaches, especially when they’re so easy to turn into salsa, salad, or gazpacho; or serve grilled with ice cream and honey. Food tastes so good right now you don’t even need to fuss with seasoning: Olive oil, lemon, salt, pepper and fresh herbs work on everything. Arm yourself with a handful of only slightly more involved options, like a bright pesto or an all-purpose Thai dipping sauce, and you have a simple repertoire to take grilled meat, poultry, fish, and vegetables in bold directions that offset even the hottest weather.
Another pleasure of summer cooking is spontaneity. Since you’re probably taking advantage of whatever looks best at farmstands and outdoor markets—or from your garden—the recipes, variations, and sidebars are designed for improvisation. Most dishes are adaptable enough that you can swap main ingredients easily, and let serendipity decide what’s for dinner. Try new things: whether it’s a yellow cucumber or