By Suzanne Dunaway
ccording to some, let them remain unmentioned to avoid political strife, global warming simply does not exist. Be that as it may, Rome is heating up, inspiring me to find cold plates for a hot climate — meals I can serve throughout the summer without muss or fuss to the one or the many.
The take-out world is expanding. In the U.S., it has a new moniker I detest in name and implication: Home Replacement Meals. Replacement of home is how I read it. But if all your food comes from take-out businesses, your taste buds stand to forget the flavors of fresh, home-prepared food. I call that a sad state of affairs.
Supplying your summer larder means finding creative ways to beat the heat. Here are a just few of my summer staples, starting with the ingredients you'll need to make them. Just make sure the herbs are fresh, since dried ones diminish any dish except stew.
Chicken or turkey tonnato
Salmorejo a la Cordoba (cold Cordoba tomato soup)
Suzanne's Surprise Soup
If you're not cool after these meals, go somewhere and order a large mojito.
Mullet (bottarga) is the poor man's caviar, and its culinary uses depend on your ambition.
With Easter over, it's time to rethink the real role of the bunny, which may be best on a plate.
Welcome to a month that (like it or not) wants you to see yourself more clearly.
Give a man a supermarket shopping list and the joker's wild ("Didn't we need batteries…")
Need luck? Get yourself into the kitchen and cook up some fortune-inducing black-eyed peas.
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