Summer

What potluck or summer gathering would be complete without the addition of some kind of coleslaw? I have to admit I have an affection for this shredded cabbage dish.

What amazes me is how many variations there are to this simple side. The list of ingredients seem to vary by region and season. Has anyone ever tried a North Carolina version of coleslaw? It is made with ketchup and vinegar, which sounds really different to me. I haven't really wrapped my head around that one yet. I have made a Tennessee version, which is mustard based and I really like it.

And it's not just the ingredients in coleslaw that vary, but how and what it's served with is also diverse. Coleslaw is most often found as side dish to barbecued meats. However, it's also the quintessential side for a fish fry and is found on top of hamburgers, hot dogs and sandwiches everywhere.

Notice anything unusual about this corn? No, it's not some nifty Photo-Shop-Curves technique. It's real red you're seeing. That's no ordinary ear of corn. That's an ear of edible red corn.

In the U.S. we typically refer to colored corn as "Indian corn" since Native Americans were the first people to grow corn in the New World. When European colonists came to the New World, they referred to corn of all colors as "Indian corn" to differentiate it from other grains such as wheat and rice. Over time, white, yellow, and bi-color corn replaced colored corn in people's diet, and colored corn became ornamental.

So what makes red corn red? Like red pomegranates and purple grapes, red corn derives its color from anthocyanins, or health-promoting antioxidants. This means that it's both more visually appealing and healthier than traditional corn.

As for texture and taste, red corn has slightly crunchier kernels and an earthier flavor. That's why in this recipe for Red Corn with Cilantro and Cotija Anejo Cheese, I added a touch of sugar. Acidic lime, salty Mexican cheese, and savory cilantro add complexity without masking the corn's unique flavor.

"This simple, fresh, colorful chopped salad can be found everywhere in Israel, from roadside falafel stands to high end restaurants, and is served for breakfast, lunch and dinner. The variations are endless but the base always includes finely chopped tomatoes and cucumbers. I just returned from a truly memorable trip to Israel and highly recommend it as a travel destination."

One of the highlights of the trip was an excursion to Safed, (also known as Zefat, Tsfat, Zfat, Safad, Safes, Safet, Tzfat, etc.) a charming town located in the northern part of Israel. It’s situated at 900 meters (2952 feet) above sea level in the mountains of Galilee and faces east towards Golan, north to Lebanon, west to Mt. Meron and the Amud Valley, and south to Tiberias and the Kinneret.

I never remember the difference between a crisp, a crumble, and a cobbler (not to mention brown bettys, slumps, or grunts).

Crisps, crumbles, and cobblers are all low-maintenance desserts made with seasonal fruits or berries that have the flavor of pie without the work of actually making one.

A crisp is made by mixing fruit of your choice with sugar and spices then topping it with a crisp mix made of butter and sugar and a binding agent such as flour or oatmeal.

A crumble is similar to a crisp. It's made by mixing fruit with sugar and spices and topping it with a streusel, a mixture of butter, sugar, flour, and nuts.

Cobblers take longer to make than crisps and crumbles because they have a dough-like crust. Some cobblers are made with enclosed crusts while others, like my Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust, are made with a biscuit topping.