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How to Grill the Best Corn on the Cob

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There are many iterations of the summer bucket list. Some include going to the beach, hiking, or watching the fireflies outside on the back porch. All crucial to the season, yes, but so is eating all the delicious things the warm weather brings. It seems there aren’t enough hours in the long, sunny days to consume all the fresh produce, burgers, and ice cream cones the summer entails. But that doesn’t mean we shouldn’t try!

Here are the 50 foods we think absolutely must be eaten before the season comes to a close. This is our summer food bucket list.

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Primal lemon and sage chicken in cream is a riff on Jamie Oliver’s recipe for chicken in milk, an unusual recipe with a fervent following. In Oliver’s recipe, a whole chicken is roasted with an odd combination of ingredients: milk, cinnamon, garlic, sage and lemon. That odd combination turns into a roasted bird swimming in an amazing sauce scented with lemon and sage. You really have to try it to believe how good it is.

But consider trying this version first, which is richer, creamier and even more succulent. Using bone-in chicken thighs instead of a whole chicken cuts down on the cooking time and guarantees juicy, succulent meat. Using whole cream instead of milk results in a sauce that is rich and smooth instead of curdled.

The combination of whole cream, chicken drippings and butter sends the fat content of this dish soaring, which is a good thing if adding healthy fat to your diet is a priority. This lemon and sage chicken is so good and so easy to make that it’s sure to become a favorite.

Servings: 4 to 6

Time in the Kitchen: 25 minutes, plus 45 minutes in the oven

Ingredients

• 6 to 8 bone-in chicken thighs, seasoned generously with salt and pepper
• 1 tablespoon PRIMAL KITCHEN® avocado oil or red palm oil (15 ml)
• 2 tablespoons unsalted butter (30 g)
• 8 cloves garlic, skin left on
• 1 cinnamon stick
• ?10 fresh sage leaves
• ?Zest from one lemon (see note below)
• 2 cups whole cream (1 pint/473 ml)

Instructions

Preheat oven to 375º F/190º C

Recipe Note: For this recipe, strips of lemon zest are better than grated zest. Using a vegetable peeler or paring knife, remove the yellow peel from most of the lemon, being careful to leave the white pith behind. Use a knife to cut the pieces of peel into thin strips.

In an ovenproof skillet that will fit all the chicken, heat the avocado oil/red palm oil over medium-high heat. When the oil is hot, add the chicken, skin side down. When the chicken is nicely browned, flip it over. Carefully tilt the skillet and pour some of the oil out, leaving only a thin layer.

Add the butter, garlic, cinnamon stick, sage leaves and lemon zest. Right when the butter just begins to turn brown, pour in the cream. Bring the cream to a gentle boil and then put the skillet in the oven.

Cook, uncovered, for 45 minutes, until the chicken is done and the sauce is bubbly and thickened.

If needed, add a little salt to the sauce before eating. (The garlic cloves can be easily slipped out of their skins while you eat.)

The post Lemon and Sage Chicken in Cream appeared first on Mark’s Daily Apple.

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Vegetable Pesto Puff Pastry Tart

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My freezer door gets opened multiple times a day. It’s my secret weapon against food waste, food boredom, and, most importantly, ordering takeout when I don’t feel like cooking. A little bit of leftover pesto? Into the freezer it goes to be slathered on puff pastry dough for a savory summer tart. When walking down the freezer aisle at Trader Joe’s, bags of frozen Asian dumplings, broccoli florets, turkey meatballs, and shrimp get thrown into my cart. That way, when dinner needs to happen fast, I’m armed and ready to dish out some tasty meals without a last-minute run to the grocery store.

These five dinner recipes revolve around foods I consider freezer staples. With just a little prep, you too can be enjoying teriyaki meatball bowls, lemon ravioli casserole, shrimp and rice casserole, a summer veggie pesto tart, or a spicy-sour Thai-inspired dumpling soup. Ready to stock and shop your freezer like I do? Let’s go!

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When Renee Erickson opened her first French-inspired restaurant in Seattle, Boat Street Café, she was barely out of college, winging it in a major way with the support of friends and family, but not much else. Fast forward a few decades, and she has become a cornerstone of Seattle’s food scene, with a James Beard Award and heaping platefuls of national accolades.

Her restaurants — The Whale Wins, The Walrus and the Carpenter, Bateau, and Bar Melusine, plus the bar Barnacle and the doughnut shop General Porpoise — are musts for any food-inspired Seattle visitor. People come for the décor as much as the food. Always bright and airy, with pretty bold colors and whimsical touches, Renee’s spots are an extension of her eye for design. (She was an art major, obviously.)

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From Apartment Therapy → Tough Love: 3 Hard-and-Fast Rules for a Cleaner Kitchen, All the Time

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In today’s world of harmful foods and toxic chemicals, many people are turning to alternative treatments to resolve their growing list of health problems. One of those alternative therapies is coffee enemas, a technique that was popularized by the late Dr. Max Gerson. Born in Wongowritz, Germany in 1881, Gerson made a name for himself […]

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On July 1, 2015 I quit my job and began working from home as a full-time freelance writer. I’d never been happier — I woke up looking forward to the day ahead, worked harder and with far more enthusiasm than I’d ever felt at my office job, and could adjust my work day around my […]

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Julie has just been dumped by her boyfriend. She knew she was in an unhealthy relationship (and had considered breaking up before), but the heartbreak and pain she feels has been worse than she ever imagined. Her heart races uncontrollably just at the thought of her ex. She misses him, but hates him at the […]

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The hippie ethos is always something I’ve found intriguing. I was a kid during the height of the flower power era, but I’ll never forget walking past a group of long-haired free-spirits from the neighborhood where I grew up. They inspired a certain amount of trepidation because they were so much bigger and older, but […]

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When it was announced earlier this year that everyone’s favorite cooking show, The Great British Bake Off, was leaving BBC and that the hosts and judges — besides Paul Hollywood — would all be different, I was resolved to not liking what came next. I mean, honestly, what’s The Great British Bake Off without Mary Berry? How could the show survive without its spirit? It seemed so wrong, and mean, and just antithetical to the whole point of the show to begin with.

But the new trailer for the show on Channel 4 was just released yesterday, and guys, it’s good. It’s really good.

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