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These are the foods and the flavors of summer: Watermelon by the slice, pulled from a platter with ice. Mint chocolate chip ice cream covered with hot fudge and a cherry on top. Peaches, soft and yielding, with a juicy, sweet and tender flesh.

A tall glass of iced tea, wet with condensation, a slice of lemon, bursting with juice, and a crushed sprig of mint fresh from the garden. Pie á la mode, a cherry filling in a golden crust, still warm from the oven, and a scoop of vanilla ice cream melting gently across the top. A cold can of beer in one hand, a hot dog in the other, with one out and runners on second and third base.



Tomatoes sliced thick and stacked between two slices of white bread, slathered with creamy mayonnaise. Delicate roasted Cornish game hen, lacquered with a sweet orange glaze. So much zucchini you don’t know what to do with it except make zucchini bread.

Chicken fresh off the grill, painted red with a zesty barbecue sauce. Chilled shrimp salad with a sprinkling of tarragon and tossed lightly with mayonnaise. Guacamole, bright and verdant, with a never-ending supply of salty tortilla chips.

Hot spaghetti flavored with nothing more than olive oil, garlic and chopped fresh tomatoes. An elegant salad of cold poached lobster and sections of grapefruit over arugula with a bright citrus vinaigrette. A tart and salty margarita, filled to the brim.

Rich avocado smashed onto a crisp slice of whole wheat toast, with salt and pepper and a drizzle of sesame oil. Slic.

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