Our Best Summer Cooking Tips

June 18, 2014 | By | Comments (0)

2296502_5Ingr_17721Contributing Editor Marian Cooper Cairns, the quick-cooking mastermind behind our June issue Summer Cookbook, shares her tips and tricks to minimizing your grocery list while maximizing flavor.

Use more herbs: Nothing says summer like just-picked herbs. They’ll instantly add bright, garden-fresh flavor to any dish. Don’t be afraid to mix and match. For tips on growing your own, see page 92.

Grab fresh salsa: Gourmet grocery store pineapple salsa and pico de gallo are colorful, healthy, and convenient. Marian uses them to top grilled meats or to add fresh flavor and bulk up simple side dishes.

Go InternationalExotic ingredients are flavor bombs—exactly what you need when cooking with only five elements! Miso, a Japanese paste made from fermented soybeans, is a wonder stirred into dressings and sauces. Gochujang, a Korean chili paste, is another one of Marian’s favorites. “It’s spicy, earthy, and vibrant all at once.”

Season like a pro: When used properly, salt and pepper make magic. They enhance flavor without hiding it. Season gently to start; taste and then season again before serving. You can always add, but you can’t take away. And remember, cold food needs more seasoning than hot.

southernfoodnow online banner Our Best Summer Cooking Tips

Tell us how you’re enjoying Southern food with your friends and family by tagging your Tweets, Facebook posts, and Instagrams with #SouthernFoodNow. You might be featured in an upcoming post.

 

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