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YummlyLemon Parmesan Zucchini Noodles In A Nutshell With Zucchinis, Fresh Lemon Juice, Lemon Zest, Olive Oil, Garlic, Salt, Pepper, Grape Tomatoes, Grated Parmesan CheeseEpicuriousOur warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.EpicuriousOur warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.Bon AppetitOur warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.EpicuriousOur warm-weather drinking philosophy in a nutshell: When in doubt, add bubbles.Food NetworkIn a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!YummlyThis recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! I'm a bit of a restaurant snob, self-admittedly. I love to eat, but I also love to cook so if I’m going to drop a pretty penny on a dinner out, it better be worth it. Since moving to the suburbs, it’s gotten even trickier to find a restaurant that I deem worth the schlep (often with a toddler in tow) and better than our standard chopped-style “WTF are we having for dinner” meals I miraculously pull out of thin air on the daily. Don’t get me wrong, I’m not tooting my own horn. Those meals often take the form of a humble egg sandwich or some version of 10 minute lettuce wraps, but at least I know those are tasty and will be made with wholesome ingredients. That all changes when I cross over the Bourne Bridge (same goes for the Whitestone Bridge, but that’s a restaurant story for a different day!). When I’m on the Cape Water Street Kitchen in Woods Hole, MA is a must-visit. They have a seasonally inspired menu, gorgeous views, amazing cocktails, funky wines and a familiar atmosphere that makes putting in the effort to go out truly worth it. I’ve never had a dish I didn’t like there, but the menu item that is always top of my list this the Radish Butter served with warm homemade Sourdough. At 5 bucks, I can say it’s the best money I ever spent. It’s creamy, salty, crunchy and a tad bit spicy from the fresh locally-grown radishes. It’s my philosophy on cooking and eating in a nutshell (or butter dish); use quality ingredients and prepare them simply. This radish butter is my ode to Water Street! It certainly is not the same without the view, or fresh ocean air but it comes pretty close! I’ll probably whip up a batch for dinner the next time my husband suggests we hit the local average pizza joint. Recipe and Headnote Molly AdamsFood52Inspired by a recipe in Donna Hay's Off the Shelf: Cooking from the Pantry. Minimal ingredient list, simple process, bright, fresh flavors—the virtues of this salad in a nutshell. Beef: Feel free to use any cut you like. I love skirt steak for its flavor and quick cooking time. Amazingly, I found 100% grass-fed steak at my, as Kristen Miglore says, unpleasant grocery store, and it was very tasty. Also consider boneless, skinless chicken thighs, pork tenderloin, tofu—many proteins could be substituted for the steak. Grill: An outdoor grill is preferable to prevent smoking yourself out, but an indoor grill will work, too. You don't have to grill the vegetables—I like a mix of half grilled and half fresh, but this is just my preference.AllrecipesThis fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Why this represents the true spirit of American food is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard.
