People say that luck is all about being in the right place at the right time. If you’re in the Northern Hemisphere now, tasting some of the season’s flavorful tomatoes might cause you to feel incredibly lucky. Make them into today’s risotto and you’ll take those good feelings a step further—yes, it’s really this easy to make a delicious, satisfying, adaptable meal. This is how the well prepared become very lucky indeed.
One of the best parts about waking up in the morning is that cup of coffee or if you're anything like me, it's that warm cup of latte! There's just something about nursing a warm and hearty beverage first thing in the morning.
There is no doubt that coffee is one of the world's most popular beverages but is it good for us? It depends on whom you ask!
Tis the season here in the Southern Rockies to go bolete hunting! I’ve been foraging for nearly a decade what I thought were true King Boletes (Boletus edulis). Turns out that despite what the older guidebooks say, what I’ve been roasting, eating, and making medicinal extracts from is actually the newly named Boletus rubriceps, with “ceps” being another word for bolete and “rubri” meaning red. The mushroom cap ranges in color from a burgundy red to an orangish red if sun faded. The mushroom is, appropriately enough, now known as the Rocky Mountain Red.
I like salsa. I like salsa a lot. In fact, sometimes I roam around the house, looking for innocent vessels to be unwitting accomplices in my salsa-scooping mania.
See, the thing about salsa is that it is so versatile. It’s like saying you like pizza or sandwiches—there are so many different variations that of course you do, because there’s a pizza (or salsa) out there for everyone! And even if you had it yesterday, you can still have it today—just try a different spin on it.
Summer and peaches go together just like summer and barbeques, so it’s no surprise that someone came up with the brilliant idea of putting peaches on the grill.
Meatballs and summer aren’t normally thought of together, but that’s only if you’re thinking about meatballs that contain meat. Today’s vegetarian meatballs are light enough to enjoy when it’s warm outside; plus they make great use of a vegetable that’s abundant this time of year: eggplant.
When it’s hot outside and you want to cool down without making too much fuss, there’s nothing quite like ice cream. Unfortunately most store bought ice cream is filled with additives that many of us deem undesirable. On the other hand, if you try to go the homemade route you’ll quickly discover that most recipes require an ice cream maker, which many of us don’t have; plus they call for generous amounts of sugar.
Beyond being delicious, some recipes work better for certain times. While you’ll enjoy today’s salad anytime it’s made with garden-fresh eggplant, it has the potential to become a weeknight hero. When you arrive home after work on a summer evening, garlicky eggplant salad makes a lovely meal; it’s uncomplicated, flavorful, and satisfying enough to be a light dinner all on its own.
Are you trying to avoid dairy, but love the taste of ice cream? With summer here, you don't have to give it up entirely: Try making your own nice cream instead. Nice cream is basically vegan ice cream made from plant based ingredients.
We can all agree on crispy, right? So let’s start there. While most of us here at basmati.com love our vegetables, there are others who might beg to differ. And yes, they could be people we love. What to do? Fry. Frying vegetables has this magical way of making them desirable to just about everyone.