TIPP CITY — Tippapalooza, the annual event that spotlights local music while raising money for a local cause, returns on Saturday, Sept. 1.
When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. America’s Test Kitchen wanted to create a recipe that would put the vegetables front and center.
A big flag sheet cake is the perfect Fourth of July dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping.
Traditional carnitas, Mexico’s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas_tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus_without the hassle of frying.
In the most perfect of all worlds, things look as good as they taste. That’s true with this dish. Pink salmon, bright tomatoes (grab multicolored ones if that’s an option), flecks of purpley onion, pale chunks of toasty bread and a drizzle of bright green basil oil — a virtual rainbow.
A bowl of this stew is like a tiny little trip to the Mediterranean. It’s unbelievably easy, but I would serve it to guests in a heartbeat (and it would be a pretty special Mother’s Day lunch or dinner). It’s hearty, but still so light and clean and simple.
Many eggplant recipes start with slicing or dicing and sauteing in oil. But this approach can add a lot of unnecessary fat to your dish, as porous eggplant flesh absorbs oil like a sponge as it cooks, leading most of us to add more fat than we realize. Instead, consider roasting the eggplant whole.