Who doesn’t love baked beans? In summer, though, they can seem a bit heavy and out of place. To lighten this classic New England dish, here’s a variation made with white beans and white beer.
At least eight hours ahead, brine the white beans as directed in Note below.
Adapted from a recipe created by chef John Ash for Redwood Hill Farm creamery, this gorgeous summer salad has it all: sweetness, spice, tang, and texture.
For many of us, the term “cottage cheese” conjures images of glistening, snowy white curds nestled on leaves of iceberg lettuce and surrounded by slippery slices of canned peaches—a common “diet-smart” dish served in many American restaurants. For others this ubiquitous product is used as a cooking substitute for ricotta cheese. Rarely is cottage cheese embraced for its own qualities.
Gilding your cheeses with summer’s edible petals not only gives them good looks, but also lends a nice little kick of flavor. And besides, it’s fun and easy to do (a bit like playing dress-up with dairy!). So go ahead, unleash your flower power. Here are a few simple guidelines to get you started.
For your next no-fuss brunch, try this hearty side dish that we adapted from the recipe files of French goat cheese maker Ile de France.
Bake the potatoes in their skins until tender. Set aside to cool.
This recipe is best with a malty beer that has a pretty high alcohol content—9 or 10 percent alcohol by volume (ABV). Avoid hoppy beers such as IPA because the hops bitterness is accentuated by cooking, while their more floral flavors are cooked away.
These frozen filled lemony cookies—adapted from a recipe by Laura Chenel’s Chèvre—melt quickly, so serve them promptly from the freezer. You can also forgo the cookies and simply spoon the mousse-like lemon curd and cheese mixture into individual serving bowls. Scatter fresh, seasonal berries on top for a party-worthy summer dessert.
Several hours or a day before serving, make the lemon curd: Heat a small pot of water, or a double boiler with water, to a simmer over medium-low heat.
In this golden age of American craft brewing, a trip to the corner store can yield a selection of tasty brews that would have been unimaginable even a decade ago. But while there’s plenty of excellent beer around, a Californian wanting to try some Massachusetts-made suds will have a hard time finding them. At the same time, she may have easy access to some choice offerings that folks in the Northeast can’t find.
Sam Calagione is the founder and president of Dogfish Head brewery in Milton, Delaware. Calagione is a three-time James Beard Award finalist and a proud brewer of “off-centered ales for off-centered people.”
"After college I moved to New York City and was taking some courses at Columbia . . . thinking about being a writer or a professor. To pay rent I worked at a Mexican restaurant and first-generation beer bar, and it . . . really opened my mind to how diverse and food-compatible a flavorful beer could be."
I confess: Cheese is not my only passion. I’m a color junkie, too. From that first big box of crayons to midnight showings of Fantasia to Downton Abbey’s rich décor, I’ve never been able to get enough. I follow color the way some people follow Brangelina. Martha Stewart’s Araucana chicken-egg hues spark my imagination, as does color guru Donald Kaufman’s custom-blended barn paint based on a green dumpster. Certainly, I’d find a use for that shade, too.
If inspiration indeed comes from anywhere, why not the cheese counter? I recall that scene in Mr. Blandings Builds His Dream House where Muriel tells the house painter, “If you’ll send one of your men to the grocer for a pound of their best butter, and match that exactly, you can’t go wrong!”