By now, even the most fervent cooks have grown a bit weary as the holidays and heavy-food season begin to fade into the distance.
Food & Drink
There’s a reason certain restaurants become classics— it’s because they are great. But what do we mean by “great,” and how did they get to be so? Ahhh. The answer’s a hard-to-pinpoint, know-it-when-you-see-it yet enchanting mix of atmosphere, food and service.
Italian Tortellini Salad
Yield: Four 1 cup servings
8 oz. refrigerated cheese tortellini
½ cup cherry tomatoes, cut in half
½ cup green bell pepper, chopped
½ cup black olives, sliced
Right about now, we all could use a frosty drink. Whether it’s a boozy sipper, a meal-in-a-glass smoothie, a quenching soda or a simple slug of juice, midsummer is about hydration, cooling down and sipping at leisure. Needless to say, there are hundreds if not thousands of choices.
In June, we swoon—for so many reasons, though any self-respecting foodie will tell you that it’s all about the berries. The season kicks off with strawberries and just gets better from there: a bounty of blueberries, raspberries, blackberries and more.
The days of summer are soothing and sweet, but woefully, as in the winter season, many of us still spend a lot of time inside, whether that be working, driving, at appointments or running errands.