When the weather in East Hampton gets really hot, I don’t feel like spending a lot of time in a hot kitchen. Instead, I’ll grill some fish or chicken and make a big salad from ingredients I can find at almostany farm stand. My new is favorite is the Tomato & Avocado Salad from my new book “Cook Like A Pro” that comes out this October, and I’ve been making it so much this summer I just had to share it with you early! It’s tomatoes, avocados, red onion, with arugula and a fresh lemon vinaigrette. Hope you love it as much as I do!
I’ve always wanted to grow lavender but I know it’s happiest in hot, dry, sandy soil - none of which we have in East Hampton. Recently, I came across a variety called Phenomenal, which does so much better in wetter climates. I was thrilled when it came back this year (with a few replacements!) and I now have a whole crop of the most gorgeous purple flowers. You can cut long stems, wrap them with string or raffia, and hang them upside down to dry in your closet or bedroom. The scent will transport you to Provence - but without the jetlag!
My Oven-Fried Chicken is the best of all worlds. I marinate the chicken in buttermilk so it’s moist, then fry it quickly on the stove so it’s crispy, and finally, I roast it in the oven so it’s not at all greasy. Even better, I can do the messy part (the dipping and frying!!) before guests arrive and just throw the chicken in the oven to finish cooking before dinner. My whole July 4th menu is on my homepage. Have a happy – and safe! – holiday!
This Week's Question
Liqueurs do not need to be refrigerated after being opened, and they should last indefinitely!
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