Crunchtime Food Blog

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For all practical purposes, if you need to sell-in fresh tomato tart to your family, tell them it’s like pizza. Yet comparing fresh tomato tart to pizza is like comparing Vegas to Rome – they both have fountains and statues of Caesar, but the experiences are quite different.

Taking advantage of super ripe sun gold tomatoes, roasted to perfection on top of caramelized onions, a melted mozzarella & pecorino blend, and a flaky, buttery crust, this savory summer pie serves up well, hot from the oven or room temp, for lunch, brunch, picnics and barbecues.

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For some, homemade guacamole is made with one scoop of guacamole, one quart of serving bowl, and a four-hand grip of tortilla chips. Step 1: dip and devour.

Creative types show us new and better ways to heighten this party essential without abandoning the charm. Two of my favorite additions, championed by friends, are sour cream, just a dollop, and cumin, just a bit. Both have made their way into our guac version and never left. And then an even better way emerged…

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Three bean is a summer salad staple, but if you’re like me,three bean is one bean too many. Kidney, you’re welcome in my chili, but I do not dig your chalky bite of paste in my cold salads. Yotam Ottolenghi improves three bean salad’s taste and visual appeal with toss in of barely roasted red peppers. Sexy.

Now, a seemingly boring bean salad gets a Middle Eastern spice and herb kick, making go-time for this tribute to traffic lights.

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This rave-worthy fare offers all we need out of a summer recipe. Little effort, big flavor and temperature agnostic to survive and thrive at most barbecue buffets. We like to say it’s food served “roomcoldhappysad,” borrowed from a favorite satirical articleexploiting absurdities of restaurant dining. Take five to read the amusing one-pager, we’ll wait.

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This is not a recipe for grilling steak. I suspect that the grill champion in your house has already mastered meat and fire. Perhaps that person even knows a thing or two about indirect heating or dry smoking or testing for doneness.

This is for those of us who may never master the fire. This is a solution for a not-so perfectly cooked piece of meat.

This is about a perfectly prepared delectable condiment, of Argentine origin, a place where beef consumption is a way of life, double that of Americans, where Pampas eating grass cattle roam free and roam far from industrialization. Although beef from Argentina needs nothing more than a searing flame and granules of salt, chimichurri, the ‘green sauce for grilled meat’ is a condiment that could make shoe leather come alive.

Chimichurri will make up for charred to tar surfaces, tough chews, greyed out medium rares, and dry to the bone bites.

We trust this flavor wash because it comes to us from supreme fire god, Francis Mallmann, renowned Argentine chef and author of Seven Fires, and most recently revered in perhaps television’s finest production about food, Chef’s Table. Although chef concocted, this recipe for chimichurri sauce, is fairly simple with big payoff. read more

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