Inspired by Peaches

By Katie Barreira

This past weekend I embarked on a fly-by-night getaway to Cape Cod with a group of fabulous lady food editors. As you might imagine, there was a lot of eating and we definitely disproved one old adage: there is no such thing as too many cooks in the kitchen.

The meals we planned were delicious, but it was a spontaneous moment of culinary inspiration that provided the most memorable dish of the trip. Sunday morning, still in our PJs, we surveyed the remaining food and started on a fruit salad, but those squat little donut peaches were just too cute to cut up. When pitted, dipped in a thick batter and fried, however, the peaches became dead ringers for the confections after which they were named, but instead of a doughy center, you bite into warm, juicy peach flesh.

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Win Cool Grill Tools!

By Sandy Hu

If you’ve been grilling since Memorial Day, it’s time for fresh new ideas for Labor Day grilling and beyond. That’s why Special Fork has a grill tools sweepstakes launching today for the next two weeks. One Special Fork Facebook fan who enters our sweepstakes will win a grill tools prize package (estimated value: $120) donated by the Companion Group. I’m sure you’ve seen this popular brand, known for innovation and design, at gourmet stores and grilling boutiques.

An added bonus is a second prize: If you refer a friend, who also enters our sweepstakes, you’ll be entered to win a surprise gift (estimated retail value: $144.95). This is a completely separate drawing.

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How to Make Croutons

By Zoe McLaughlin

Have day-old bread and don’t know what to do with it? This recipe shows you how easy it is to make homemade croutons. Croutons only take a few minutes to make and can be used for a variety of dishes. The most classic is for Caesar Salad but croutons are a great addition to many soups, as well as tossed greens.

Depending on how you plan to use the croutons, cut them to the size you need. Small croutons are great on soups such as gazpacho, a cold refreshing summer soup. They add a nice, crunchy texture.

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American Deli Dinner

By Andrew Hunter

We live in America’s great deli land…sorry New Yorkers, but LA is home to the best American delis. We go to Canter’s, Langer’s, Nate ‘n Al’s, Art’s, Factor’s, Greenblatt’s, Junior’s, you name it. As a result, Ben and Nick are well versed in bagels, bialys, schmears and knishes. Ben especially loves pastrami, but will only eat it at Langer’s, but Canter’s is conveniently located in our neighborhood so this landmark deli often wins out.

I created this deli sandwich for the Alaska Seafood Marketing Institute last year. Alaska seafood is healthy, delicious, wild and sustainable. It’s become one of our favorite family meals because this sandwich is delicious for breakfast, lunch or dinner, especially on a hot day.

It’s served on a poppy onion deli roll spread with a seasoned cream cheese schmear topped with sliced heirloom tomatoes, arugula, red onions and capers. It’s a new kind of deli sandwich. Serve it on your favorite deli roll and add whatever you like.

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In Love with Cheese

By Lori Powell

When hitting the road for a long car trip you can always find me packing cheese and crackers or a baguette, along with some assorted fruit to eat on the road or to enjoy in celebration when I reach my destination.

I recently hit the road a couple of weekends ago specifically to visit a cheese shop in Great Barrington on Main Street. The packing of a car snack was not needed since the end of the road this time came equipped with a bevy of good eats….and lots and lots of cheese.

I buy cheese like someone else buys candy. It is just too hard not take home just a little bit of each of these delicious finds and Rubiner’s is ridiculously packed with the good stuff. Also they are extremely patient.

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