In Season

Paiche: Chicken of the River

If you haven’t come to know and love paiche already, this summer is the perfect time. Paiche (pie-chay) is a sustainably farmed fish from the Amazon river that’s been showing up in more and more U.S. fish markets every day. There’s plenty to love about this 300-pound prehistoric river beast, beginning with the fact that it’s an ideal grilling fish. The […]

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What to Do With 54 Pounds of Blackberries?

We have a joke at our farm, specifically describing my husband’s excitement for anything outdoors, his work ethic, and his hunger to grow: “Why do, when you can overdo?” Staring at my inky-purple stained fingertips as I type, it’s evident this applies to our ever-expanding blackberry patch. I’m just about outdone. I’ve been picking more than any Peter and his peck […]

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Fresh Right Now: Key Lime Time

Summer is peak season for Key limes—a fruit no bigger than a walnut but mighty in intensity. In our panna cotta (on the next page), we use the aromatic juice with restraint to highlight the fruit’s floral notes along with its distinct tang. While tarter and more acidic than Persian limes, Key limes are actually a little sweeter. The juice […]

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How To Use a Whole Watermelon in One Week

All year, I dream of watermelon–my face disappearing into a giant slice of sun-ripened fruit, juice escaping down my hands, as I chomp on more. In Birmingham, it’s that time of year where you can get a Death Star-sized watermelon for $7. Okay, that’s a slight exaggeration, more like a Lego Death-Star-sized watermelon. As a single woman, it can be quite […]

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Strawberry Fields Forever: Roasted Strawberries

There really is nothing like going strawberry picking in the summer—friends, family, straw hats, gingham shirts, and fields upon fields of berries. After laborious hours of picking and fun, you are left with buckets of strawberries. You make jam, rhubarb pie, ice cream, smoothies and eat them plain (because that’s really the best way). But alas, the strawberries seem to […]

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Garden Wonder: White Strawberries

Glancing at this photo, one might think I picked these strawberries a little too soon. Fear not! These are perfectly ripened albino versions of a highly-anticipated alpine variety. Here in the Cooking Light garden, we’ve grown quite a few colorful contradictions: purple carrots, yellow zucchini, and red corn. And why not? Growing our own trial garden satisfies a taste for the unusual […]

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Fresh Right Now: Cucumbers

It’s Kirby cucumbers’ earthy flavor that sets them apart from other grocery varieties—they just taste like the garden. The hearty meat stands up to a brine, but eaten fresh, they are a revelation: crisp, never watery, pure cucumber taste. And that bumpy-looking skin? It’s totally tender. No need to peel; just slice and go. Mixed into a bold salsa (like […]

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Kicking off Vegetarian Week with a Late Spring Specialty from Chef Jeremy Bearman of Rouge Tomate in NYC

It’s no massive secret that we love our veggies around here. Nothing against meat or folks who love eating it (hey, we’re right there with you some nights), but with increasingly wide accessibility to peak season produce and countless innovative chefs coming forth with creative uses for it, there has never been a more delicious time to veg out. That […]

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Fresh Right Now: Avocado

California avocado farmers owe their livelihoods to one thing: America’s love of guacamole. But there’s a lot beyond dip-making to do with this fruit, which is chock-full of healthy fats. Peruvian chef Martin Morales blends it into a luscious chicken sauce, and avocado smoothies are a popular sweet treat in many countries. Eaten alone, a sprinkle of salt and lime—or […]

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5 on Friday: 5 Yummy Ideas for Beets

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient. Beets don’t always get the respect they deserve. They’re brown and sorta odd looking on the outside, but beneath that thin skin lies a gorgeous, earthy, even meaty gem that is […]

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