Tuesday, July 31, 2012 at 4:00AM 
Ah, August. Time for those dripping hand-held fruits – peaches, nectarines and yes, tomatoes. Ingredients this fresh are best left unadulterated and that’s great, because I sure don’t feel like cooking. Hmmm, it’s as if Mother Nature knew exactly what I needed....
Tuesday, July 10, 2012 at 4:00AM 
Potato salad is an iconic summer side dish that rounds out any picnic plate. Whether you crave buttery Yukon Golds coated with creamy mayo or delicate baby reds tossed in a light and tangy vinaigrette, there’s a potato salad for you.
But why boil water for spuds if you’re going to fire up the grill for your main dish? Keep it cool in the kitchen. Just slice potatoes into grill-friendly planks, brush with oil and set directly onto the hot grates next to your burgers, dogs or tofu pups.
Tuesday, July 3, 2012 at 4:00AM 
Who says pancakes are only to be eaten before noon? Whip up a fluffy stack for dinner with this classic flapjack recipe and step-by-step tips for making the perfect pancake.
5 Ways to Get Your Perfect Pancake:
My mom always separates the egg yolks and whites, adding the yolks to the liquid ingredients, then whipping and folding in the whites just before cooking; her pancakes are always light and airy.
My favorite way to cook pancakes is on an electric griddle. The steady, even temperature makes for fluffy, golden flapjacks and the large surface area means fewer batches.
Tuesday, June 26, 2012 at 3:01AM 
Everyone knows that the best thing to do with leftover lobster is make lobster salad. It’s so good, in fact, that when shopping for my annual Cape Cod lobster boil I always buy a couple extra crustaceans just to make sure there’ll be enough pickins for a lobster roll lunch the next day.
Served hot or cold, with creamy mayo or drawn butter, lobster rolls have captured New York foodies in their tasty clutches. Having partaken in a gut-busting lobster crawl across the island of Manhattan, I can tell you that I’m partial to Luke’s Lobster, which serves Maine style rolls – a butter-toasted bun piled with chunks of chilled claw and knuckle meat, topped with a light smear of mayo and a hit of their “secret” spice blend.
Tuesday, June 19, 2012 at 4:00AM 
Creperies are bubbling up all over Manhattan and even in some unexpected locations, like the food court at the Burlington Mall. Nestled among the ubiquitous offerings, like Sbarro and Chick-fil-A, Appleseed Crepe and Bread is a haven among fast food stands. Vats of crepe batter can be made ahead (the mixture actually improves over time), cooked quickly to order and filled with whatever one’s heart desires.
These same principles apply to your weeknight dinner. The night before, throw all the batter ingredients into a blender, give ‘em a whir and put the pitcher directly into the fridge – no muss, no fuss! When it’s time for dinner, toss together your favorite salad – I’m partial to Caesar or Greek in my savory crepes – grab the pitcher of batter (with its convenient pourable spout) and you’ve got an impressive, satisfying meal in 15 minutes flat. Here’s how!