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"disqusTitle": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
"title": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "119510 https://ww2.kqed.org/bayareabites/?p=119510",
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"excerpt": "Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.",
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"description": "Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.",
"title": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin | KQED",
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"headline": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
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"source": "DIY, Foraging, Urban Homesteading",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella",
"title": "Learn to Make the Holy Grail of DIY Fresh Cheese: Mozzarella",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "It may be tricky to master, but homemade fresh mozzarella is a rewarding — and delicious — project. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_119343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-new.jpg\" alt=\"Homemade fresh mozzarella.\" width=\"1920\" height=\"1355\" class=\"size-full wp-image-119343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-new-520x367.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was a time when I swore off making fresh mozzarella. In a previous job, I worked on developing a recipe for the stuff and things did not go smoothly. It took weeks and weeks of testing, and I was still unable to write a recipe that worked perfectly, each and every time. Other cheeses were easier to manage, but not mozzarella.\u003c/p>\n\u003cp>Why? It really comes down to the milk. More than any other fresh cheese, mozzarella is highly dependent on how and when milk was procured, pasteurized, and opened. Fresher milks curdle and stretch differently than those that have been on the shelf longer. Non-homogenized milks behave differently from homogenized. Depending on the temperature at which the milk was pasteurized, it may not form stretchable curds \u003cem>at all\u003c/em>. Given all of these factors, plus regular human error, it is basically impossible to write a recipe for the absolute perfect mozzarella that works every time.\u003c/p>\n\u003cp>So what is this thing posted at the bottom of the page? It’s written as a recipe, but consider it a guide instead. If you make smart shopping decisions, you will almost certainly end up with mozzarella in the end. It may be the best mozzarella you’ve ever eaten, or it may not. How do you make great cheese? Practice. Try making mozzarella a couple of times a month. Try out different milks and slightly different temperatures. Practice your stretching techniques. You’ll wind up with lots of tasty snacks and, eventually, some of the best cheese \u003cem>ever\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg\" alt=\"Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured).\" width=\"1920\" height=\"1250\" class=\"size-full wp-image-119336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1020x664.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-1180x768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-960x625.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/mozz-ingredients-2-new-520x339.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Make sure to purchase milk that hasn’t been pasteurized above 170°F. You will also need rennet (either animal or microbial), citric acid, and salt (not pictured). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some tips:\u003c/strong> It is absolutely critical that you purchase milk that has been pasteurized at temperatures below 170°F. Do not purchase milk that has been ultra-high-temperature pasteurized. Some milks labeled simply “pasteurized” will work, but others may not. Your best bet is to look for milks labeled “batch pasteurized” or “vat pasteurized.” The website New England Cheesemaking has a \u003ca href=\"https://www.cheesemaking.com/good-milk-list.html\">fairly comprehensive list of milks\u003c/a> that should work and the stores where you can find them.\u003c/p>\n\u003cp>Purchase fresh liquid rennet and store it in the refrigerator. Don’t buy junket rennet. Both animal and vegan microbial rennets will work in this recipe. I’ve developed it using animal rennet, so if you choose to go the microbial route, you may need to fiddle with amounts. Check the label; it should tell you an approximate quantity to use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you’re heating the curd, go slow. The higher the temperature the curd reaches, the stiffer the final cheese will be. When it doubt, turn down the heat.\u003c/p>\n\u003cp>Keep your stretching station organized and wear good, solid rubber gloves. This is what my set-up looks like:\u003c/p>\n\u003cfigure id=\"attachment_119341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-whey-new.jpg\" alt=\"Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-whey-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clockwise, from left: Hot whey, room temperature whey, and mozzarella curds covered in hot whey. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re a normal human, you will likely spill whey all over the counter, so keep towels nearby.\u003c/p>\n\u003cp>Finally, as you’re stretching and forming the cheese, let gravity do most of the work. Don’t go crazy and knead and pull at the curds. You want to manipulate the curds as little as possible in order to make tender, soft cheese. The curds should basically stretch on its own, with just a little bit of help from your hands.\u003c/p>\n\u003cp>Now go forth and cheese-make! You can do it!\u003c/p>\n\u003cfigure id=\"attachment_119338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plated-mozz-2-new.jpg\" alt=\"Homemade fresh mozzarella with olive oil and freshly ground pepper.\" width=\"1920\" height=\"1198\" class=\"size-full wp-image-119338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plated-mozz-2-new-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fresh mozzarella with olive oil and freshly ground pepper. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Fresh Mozzarella\u003c/h2>\n\u003cp>\u003cem>Makes 3 rounds, each about 6 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> It is crucial that you use high-quality milk in this recipe. Ultra-high-temperature pasteurized milk (labeled UHT) will not work. Your best bet is to use milk that has been batch pasteurized at a low temperature. Non-homogenized milks are even better. Many organic milks are UHT, so you may need to look for a non-organic option. You can use animal or vegan microbial rennet in this recipe; both are available online. You will also need a good digital thermometer and a pair (or two) of rubber kitchen gloves for this recipe.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 gallon whole milk, not UHT pasteurized, and preferably batch pasteurized and non-homogenized (see note)\u003c/li>\n\u003cli>1 ½ teaspoons citric acid\u003c/li>\n\u003cli>¼ teaspoon rennet, dissolved in 2 tablespoons water\u003c/li>\n\u003cli>1 tablespoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a colander in a large bowl.\u003c/li>\n\u003cli>Pour the milk into a Dutch oven or other large, heavy bottomed pot. Sprinkle the citric acid evenly over the surface of the milk. Stir well to fully dissolve the citric acid. Place the pot over medium-low heat and, stirring occasionally with a wooden spoon, slowly bring the milk to 88°F. It should take 5 to 10 minutes for the milk to heat up; be patient.\u003c/li>\n\u003cli>Remove the pot from the heat and stir in the rennet-water solution. Keep stirring for 30 seconds and then remove the spoon. Cover the pot and let the mixture sit, off the heat, for 5 minutes.\u003c/li>\n\u003cli>Remove the lid and check on the curd. It should have formed a solid mass that is the texture of a soft panna cotta. Stick a butter knife into the curd and press it very gently against the curd. If you see a “clean break” between the curds and a clear whey, you’re ready to move on to the next step. If the knife cannot cleanly cut into the curds and/or if you see milky whey instead, re-cover the pot and let it rest for another 2 minutes. Repeat the “clean break” test. If necessary, let the curd rest for another 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-new.jpg\" alt=\"Cutting the curds, again.\" width=\"1920\" height=\"1309\" class=\"size-full wp-image-119331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-new-520x355.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cutting the curds, again. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Once you’ve got a clean break, insert a long, thin spatula or knife into the curd, all the way down to the bottom of the pot. Drag the spatula along the bottom of the pot to slice through the curd in a straight line. Repeat these cuts, parallel to the first one, at 1- to 1 ½-inch intervals. Turn the pot 90°F and cut the curd, again at 1- to 1 ½-inch intervals, perpendicular to the first cuts. You should have a grid of 1- to 1 ½-inch cubes.\u003c/li>\n\u003cfigure id=\"attachment_119329\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cooking-curds-2-new.jpg\" alt=\"Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-119329\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cooking-curds-2-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly heat the curds and the whey until the whey reaches 105°F. Those blobs of fat are okay; this milk is non-homogenized so some separation is natural. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the pot over medium-low heat and begin to slowly bring the whey to 105°F. For the first minute or so, occasionally stir the curds to break them up into large blocks. After the first minute, stop stirring but occasionally twist the pot to make sure the curds and whey are heating evenly. This process should take 5 to 10 minutes. Be sure to check the temperature of the whey and not the curds, and to take the temperature in more than one place in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-3-new.jpg\" alt=\"The cooked curds will glob together a bit and will be slightly stretchy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooked curds will glob together a bit and will be slightly stretchy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Use a slotted spoon to transfer the curds to the prepared colander. They should be slightly stretchy and sticky. Leave all of the whey in the pot.\u003c/li>\n\u003cfigure id=\"attachment_119339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/pressing-curds-4-new.jpg\" alt=\"Gently press on the curds to encourage them to expel whey and form a solid mass.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/pressing-curds-4-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently press on the curds to encourage them to expel whey and form a solid mass. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press very gently on the curds to form a large mass of curd. Additional whey will continue to come out of the curds. You can encourage this by continuing to press on the curds. Let the curds drain, occasionally pressing on them, until they are no longer dripping whey, 10 to 15 minutes. Transfer the curds to a cutting board and pour all of the collected whey in the bowl back into the Dutch oven.\u003c/li>\n\u003cli>(If you’d like to wait and stretch your cheese on another day, you can refrigerate (or freeze) the curds and whey (in separate containers) at this point. Bring everything to room temperature before continuing with the recipe below.)\u003c/li>\n\u003cfigure id=\"attachment_119330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cut-curd-mass-new.jpg\" alt=\"Cut the set curd into a grid of 1- to 1 ½-inch cubes.\" width=\"1920\" height=\"1373\" class=\"size-full wp-image-119330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cut-curd-mass-new-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the set curd into a grid of 1- to 1 ½-inch cubes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the curd into 1-inch cubes and then divide the cubes into three portions. Place one third of the curds in a large heatproof bowl.\u003c/li>\n\u003cli>Stir the salt into the whey until it is fully dissolved. Pour about a third of the seasoned whey into a second large heatproof bowl.\u003c/li>\n\u003cfigure id=\"attachment_119344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg\" alt=\"Monitor the temperature of the curds as they heat up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/taking-whey-temp-3-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monitor the temperature of the curds as they heat up. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat the remaining whey over medium-high heat until it reaches 185 to 190°F. Pour enough of the hot whey to completely cover the curds in the bowl. Let the curds sit in the hot whey, undisturbed, until they reach 135°F in the center. They should be starting to melt into a single mass. Depending on how cold the curds were to begin with, this can take anywhere from 10 seconds to 1 minute.\u003c/li>\n\u003cfigure id=\"attachment_119334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-new.jpg\" alt=\"Beginning to stretch the cheese.\" width=\"1920\" height=\"1338\" class=\"size-full wp-image-119334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-1180x822.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-960x669.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-new-520x362.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beginning to stretch the cheese. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-2-new.jpg\" alt=\"Gently begin to pull apart your hands.\" width=\"1920\" height=\"1400\" class=\"size-full wp-image-119332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-1180x860.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-2-new-520x379.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gently begin to pull apart your hands. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/first-stretch-3-new.jpg\" alt=\"Let gravity do the work.\" width=\"1920\" height=\"1222\" class=\"size-full wp-image-119333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-1180x751.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/first-stretch-3-new-520x331.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let gravity do the work. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Put on a pair (or two) of rubber kitchen gloves and stick your hands into the hot whey. Grab all of the curds in your hands and pull them out of the whey. Slowly pull your hands apart to gently stretch the curds, but let gravity do most of the work. Plunge the curds back into the hot whey, fold them in half, and repeat the stretching step until the curds are shiny and smooth, about five stretches total.\u003c/li>\n\u003cli>If you’re having trouble, and the curds are staying dull and/or crumbly, try pouring a little more hot whey on top. Let the curds sit in the hot whey for 30 seconds to heat back up. If they still won’t cooperate, you likely have a milk issue. Crumble the curds and use them like ricotta. Try again next time with a different milk!\u003c/li>\n\u003cfigure id=\"attachment_119335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/later-stretch-2-new.jpg\" alt=\"As you stretch the cheese, it should begin to turn shiny and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/later-stretch-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">As you stretch the cheese, it should begin to turn shiny and smooth. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Now fold the curd over itself until it fits in your palm. Using your dominant hand, form a ring with your thumb and forefinger. Squeeze the curd up through that space to form a taut ball. If necessary, use both hands to continue to stretch the skin tightly around the ball as if you were making a round of bread dough. Place the ball of mozzarella in the bowl of room temperature whey and let it rest and set for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_119342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/shaping-ball-2-new.jpg\" alt=\"Shape the curds into a taut round ball and place in the room temperature whey to set.\" width=\"1920\" height=\"1306\" class=\"size-full wp-image-119342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/shaping-ball-2-new-520x354.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape the curds into a taut round ball and place in the room temperature whey to set. \u003ccite>(Sean Itrich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour the whey from the stretching bowl back into the Dutch oven and bring it back to 185 to 190°F. Repeat the stretching process with the remaining two portions of curd.\u003c/li>\n\u003cfigure id=\"attachment_119337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg\" alt=\"Fresh mozzarella.\" width=\"1920\" height=\"1245\" class=\"size-full wp-image-119337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/plain-mozz-balls-new-520x337.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh mozzarella. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove the mozzarella from the whey after 30 minutes; for the best results, don’t let it sit too long in the whey.\u003c/li>\n\u003cli>Fresh mozzarella is at its best just after it has set. If you’re planning to eat the cheese that day, you can just keep on a plate it at room temperature until you’re ready to eat. If you need to store it, wrap it tightly in plastic and then place in a storage container. Eat within three days.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Khichuri': An Ancient Indian Comfort Dish With A Global Influence",
"title": "'Khichuri': An Ancient Indian Comfort Dish With A Global Influence",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My memories of eating \u003cem>khichuri\u003c/em> go back to the monsoon seasons of my childhood, when billowy thunder clouds rolled in and soaked us and the parched earth with relentless rains. The monsoons are beloved across India – they are a much-awaited reprieve from several months of unbearable heat. But it can get chilly and damp sometimes – the kind of weather when you crave something warm and filling, like \u003cem>khichuri.\u003c/em>\u003c/p>\n\u003cp>To make this flavorful, mushy, one-pot dish, my mother would dry roast \u003cem>moong dal\u003c/em> (yellow split mung beans), then throw it in a pressure cooker, with some rice, a couple of veggies and some spices. Lo and behold, 15-20 minutes later, we had hot, steaming \u003cem>khichuri\u003c/em>. Ma would serve it with a dollop of \u003cem>ghee \u003c/em>(clarified butter) on top, and some spicy mango pickle and sweet potato fries (my favorite!) on the side. Sometimes, my father would make \u003cem>deem bhaja\u003c/em> (a simple omelet with onions and green chilies) to go with the meal. And occasionally, if we were lucky, there would be a hot, crispy piece of fried fish.\u003c/p>\n\u003cp>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>\u003c/p>\n\u003cp>I am originally from the state of West Bengal in eastern India, where \u003cem>khichuri\u003c/em> is a staple during the monsoons. My friends from Bangladesh (just across the border from my home state), who speak the same language (Bengali), tell me they, too, associate this beloved dish with the monsoons.\u003c/p>\n\u003cp>But across South Asia, \u003cem>khichri (or khichdi\u003c/em>), as it's more commonly known, is a beloved comfort food for all seasons. It is \"pretty close to [being] a universal dish\" on the subcontinent, says Colleen Taylor Sen, author of several books on Indian food culture and history.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That became obvious to me recently when I asked people on my Facebook page to share their \u003cem>khichri \u003c/em>story. I got a flood of responses.\u003c/p>\n\u003cp>\"It's a regular on my menu, usually [at] dinner time,\" wrote Anjana Gupta, a childhood friend who lives in the southern city of Mysore, where we grew up. She makes a gingery \u003cem>khichri\u003c/em> with \u003cem>moong da\u003c/em>l and rice, and she likes eating it with yogurt and pickles.\u003c/p>\n\u003cp>A simpler form of the dish is a favorite in the western state of Gujarat, especially among the elderly, wrote Ananya Bhattacharya, an Indian journalist currently based in Washington, D.C. Called \u003cem>sukhpawani\u003c/em>, which literally means something that brings comfort and pleasure, the dish she described is made by boiling together rice, split mung bean, turmeric and salt till the consistency is porridge-like. Bhattacharya's grandfather ate this dish every day for dinner. \"He ate this with a lot of ghee,\" she said. \"He'd also eat this with milk and \u003cem>bhurra\u003c/em> (very fine sugar).\"\u003c/p>\n\u003cp>In northern India, a bland version of \u003cem>khichri\u003c/em> – no veggies, no fragrant spices – is comfort food for many. \"In my family, it is associated with sickness or upset stomach or when you just want to eat something light,\" my friend Niraj Kumar wrote from New York. Down south in the state of Karnataka, a tangy, spicier version called \u003cem>bisi bele bath \u003c/em>(which translates to hot lentil rice) is a popular dish, even at parties and celebrations. And in the neighboring states of Tamil Nadu and Kerala, a rice and lentil dish called \u003ca href=\"http://www.npr.org/sections/thesalt/2017/05/26/529713376/in-southern-india-the-spirit-of-ramadan-is-served-in-a-bowl-of-porridge\">nombu kanji\u003c/a> is a staple during Ramadan.\u003c/p>\n\u003cp>\"There's an incredible variety of \u003cem>khichri\u003c/em>,\" says Sen, who owns scores of regional Indian cook books. \"And almost all of them have recipes for \u003cem>khichri\u003c/em>,\" she says.\u003c/p>\n\u003cp>The different versions vary in consistency – some are dry, while others are watery or porridge-like, she says. There are savory and sweet \u003cem>khichris.\u003c/em> While the vegetarian versions are more common, there are \u003cem>khichris\u003c/em> with meat, too. For example, a dish called \u003cem>khichra\u003c/em> has five different kinds of lentils, rice and lamb, says Sen.\u003c/p>\n\u003cp>Most \u003cem>khichri\u003c/em>s, however, have two common ingredients – rice and lentils. \"Rice and lentils have been a part of Indian cuisine since time immemorial,\" says Sen.\u003cstrong> \u003c/strong>Archaeological records suggest people on the subcontinent were eating rice and legumes (chick pea, peas, pigeon peas and red lentils) as far back as 1200 B.C., she says.\u003c/p>\n\u003cp>The Indian philosopher and statesman Chanukya (also called Kautilya), from 300 B.C., wrote that the balanced meal for a gentleman should consist of one \u003cem>prastha\u003c/em> (about 1.4 pounds) of rice, quarter \u003cem>prastha\u003c/em> of lentils, 1/62 \u003cem>prastha\u003c/em> of salt, and 1/16 \u003cem>prastha\u003c/em> of \u003cem>ghee\u003c/em> or oil. \"That's kind of a khichri, isn't it?\" says Sen.\u003c/p>\n\u003cp>In 14\u003csup>th\u003c/sup> century A.D., the renowned Moroccan explorer Ibn Battuta wrote about people in South Asia – especially the poor – eating \u003cem>khichri\u003c/em> made with rice, mung bean and butter.\u003c/p>\n\u003cp>The power of \u003cem>khichri\u003c/em> is its adaptability to different tastes and needs. \"It's probably the most adaptable dish [on the subcontinent],\" says Sen. \"It can be a very simple dish that poor people eat ... or it can be very elaborate.\" Elaborate enough to be fit for kings, or in this case, emperors.\u003c/p>\n\u003cp>A recipe from the court of Akbar, the 16th century Mughal emperor, calls for equal parts of lentils, rice and ghee, says Sen. \"Very rich!\"\u003c/p>\n\u003cp>A sweet \u003cem>khichri \u003c/em>recipe she found in a book on the famously elaborate cuisine from the kingdom of Awadh, in northern India, included sugar, \u003cem>khoya \u003c/em>(dry, thickened milk), cardamom, cinnamon, clove and saffron – one of the most expensive spices.\u003c/p>\n\u003cp>Like all good ideas, \u003cem>khichri, \u003c/em>too\u003cem>, \u003c/em>seems to have spread to other parts of the world. The British liked it so much that they took it back home and created their own version – kedgeree, the popular breakfast dish made with rice, boiled egg and haddock. \"The Indian khichri becomes the Anglo-Indian kedgeree ... in the 17\u003csup>th\u003c/sup> century,\" says Clifford Wright, an American food writer and author of several cookbooks. (Lentils were omitted as the British were known to dislike them.) \"Then it jumps across the Atlantic to New England, where it's made with rice, curry powder, and fresh cod,\" he says.\u003c/p>\n\u003cp>\u003cem>Khichri\u003c/em> is also thought to be the ancestor of Egypt's national dish\u003cem>, koshary\u003c/em>, which is made with rice, lentils and macaroni. \"There's no doubt that the Egyptian \u003cem>koshary\u003c/em>'s ancestor is in fact the Indian khichri,\" says Wright. The name and the ingredients are similar, he says. And \u003cem>khichri \u003c/em>\"is similar to \u003cem>mujaddara\u003c/em> (another Middle Eastern comfort dish with rice and lentils), which can be traced back to the 10th century.\" Although it's likely that \u003cem>koshary\u003c/em> got its macaroni much later, from the Italians, he adds.\u003c/p>\n\u003cp>Until I began researching this piece, my world of \u003cem>khichri\u003c/em> had been small, with only three variations – my mother's \u003cem>khichuri\u003c/em>, another version of it called \u003cem>bhog-er khichuri\u003c/em> that is served at religious festivals in my home state, and my favorite, \u003cem>bisi bele baath\u003c/em>, from southern India.\u003c/p>\n\u003cp>Little did I know that a dish so simple had such a rich history, with its journey beginning far back in time and going on to traverse distant parts of the globe. This story\u003cem> \u003c/em>tells me of a past that was more globalized than we realize. And it leaves me hungry for a whole new world of \u003cem>khichris.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"recipe\">\u003c/a>A Taste Of 'Khichuri'\u003c/strong>\u003c/h3>\n\u003cp>Almost all the Bengali dishes I cook these days are dishes my mother taught me over the phone after I moved to the United States. She was an exquisite cook. But I never had the chance to ask her for her \u003cem>khichuri\u003c/em> recipe. Ma passed away before I decided to try making this beloved monsoon dish. So the recipe below is one I cobbled together and improvised after poring over recipes from friends, food blogs and cooking shows on YouTube.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>½ cup white rice (I use Basmati. But any other non-sticky white rice or even brown rice should work.)\u003c/p>\n\u003cp>½ cup \u003cem>\u003ca href=\"http://indiaphile.info/guide-indian-lentils/\">moong dal\u003c/a>\u003c/em> (split yellow mung bean)\u003c/p>\n\u003cp>Half of a small cauliflower, cut into about 10 florets (not so small that they will melt)\u003c/p>\n\u003cp>2 or 3 small potatoes, peeled and cut in half, or 1 medium potato cut into 4-6 pieces. (Although potatoes are traditionally used, I rarely use them.)\u003c/p>\n\u003cp>1 big carrot cut into inch-long pieces or 6-8 baby carrots, each sliced lengthwise. (Traditionalists may disapprove, but I like adding carrots to my \u003cem>khichuri. They \u003c/em>make it colorful and healthier.)\u003c/p>\n\u003cp>1/3 cup of frozen peas\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>2 green cardamom\u003c/p>\n\u003cp>2-3 cloves\u003c/p>\n\u003cp>1 thin sticks of cinnamon\u003c/p>\n\u003cp>1 or 2 dry red chili (I often use green chili instead)\u003c/p>\n\u003cp>½ teaspoon cumin seeds\u003c/p>\n\u003cp>1 tablespoon grated ginger\u003c/p>\n\u003cp>Ghee (clarified butter)\u003c/p>\n\u003cp>Turmeric and salt as needed\u003c/p>\n\u003cp>Dry roast the \u003cem>moong dal\u003c/em> on medium flame till it starts to brown and you can smell its nutty aroma. (Other \u003cem>khichri \u003c/em>recipes use a range of lentils that don't involve this step.) Stop when about half the beans have become light brown in color, then set aside in a bowl with 2 cups of warm water in it.\u003c/p>\n\u003cp>Into a pan add a tablespoon of \u003cem>ghee\u003c/em> (I sometimes use mustard oil or vegetable oil instead) and heat on high or medium till the \u003cem>ghee\u003c/em> looks hot.\u003c/p>\n\u003cp>Throw in the bay leaf. As it starts to brown, lower the flame to medium and add the cardamom pods, clove and cinnamon. Stir with a spoon. Then add the cumin seeds and the chilies. Once the cumin seeds start to sputter, throw in the grated ginger, and stir.\u003c/p>\n\u003cp>Now add the potato, carrots and cauliflower. Sprinkle some turmeric till veggies turn light yellow. Stir fry for a few minutes.\u003c/p>\n\u003cp>At this stage, add the \u003cem>dal\u003c/em> with the water and salt to taste. Cover the pot and cook till water starts to boil.\u003c/p>\n\u003cp>Cook for 4 more minutes so that the \u003cem>dal\u003c/em>, which takes longer to cook, starts to soften.\u003c/p>\n\u003cp>At this point, you can transfer everything to a pressure cooker, add the frozen peas, rice and one more cup of water and cook it using the rice setting. (If you're using a stove top pressure cooker, wait for two whistles before you switch off of the stove.)\u003c/p>\n\u003cp>Or if not using a pressure cooker, add the rice and two more cups of water to the pot once the \u003cem>dal\u003c/em> starts to soften. Cook with a lid on medium or low with occasional stirring to make sure rice and mung beans don't stick to the bottom of the pan. Frozen peas will cook quickly, so I add them 5-10 minutes after I've added the rice. Add more water along the way if it starts to look too dry.\u003c/p>\n\u003cp>Consistency should be like that of a thick porridge, although some people like it drier.\u003c/p>\n\u003cp>Cook till rice, \u003cem>dal\u003c/em> and vegetables look cooked, but not too mushy. Serve with a teaspoon of ghee on top, mango or lime pickle on the side.\u003c/p>\n\u003cp>This goes very well with \u003cem>papad\u003c/em> or \u003cem>papadum\u003c/em>, which are flat, round, tortilla shaped crispy snacks that are usually deep fried or roasted over the fire.\u003c/p>\n\u003cp>Other foods that go well with \u003cem>khichuri\u003c/em>: Fried eggplant or fried fish. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Also called \u003cem>khichri\u003c/em>, the dish goes back centuries and is universally loved across South Asia. It is also considered the ancestor of the British kedgeree and Egyptian \u003cem>koshary\u003c/em>. ",
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"description": "Also called khichri, the dish goes back centuries and is universally loved across South Asia. It is also considered the ancestor of the British kedgeree and Egyptian koshary. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My memories of eating \u003cem>khichuri\u003c/em> go back to the monsoon seasons of my childhood, when billowy thunder clouds rolled in and soaked us and the parched earth with relentless rains. The monsoons are beloved across India – they are a much-awaited reprieve from several months of unbearable heat. But it can get chilly and damp sometimes – the kind of weather when you crave something warm and filling, like \u003cem>khichuri.\u003c/em>\u003c/p>\n\u003cp>To make this flavorful, mushy, one-pot dish, my mother would dry roast \u003cem>moong dal\u003c/em> (yellow split mung beans), then throw it in a pressure cooker, with some rice, a couple of veggies and some spices. Lo and behold, 15-20 minutes later, we had hot, steaming \u003cem>khichuri\u003c/em>. Ma would serve it with a dollop of \u003cem>ghee \u003c/em>(clarified butter) on top, and some spicy mango pickle and sweet potato fries (my favorite!) on the side. Sometimes, my father would make \u003cem>deem bhaja\u003c/em> (a simple omelet with onions and green chilies) to go with the meal. And occasionally, if we were lucky, there would be a hot, crispy piece of fried fish.\u003c/p>\n\u003cp>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>\u003c/p>\n\u003cp>I am originally from the state of West Bengal in eastern India, where \u003cem>khichuri\u003c/em> is a staple during the monsoons. My friends from Bangladesh (just across the border from my home state), who speak the same language (Bengali), tell me they, too, associate this beloved dish with the monsoons.\u003c/p>\n\u003cp>But across South Asia, \u003cem>khichri (or khichdi\u003c/em>), as it's more commonly known, is a beloved comfort food for all seasons. It is \"pretty close to [being] a universal dish\" on the subcontinent, says Colleen Taylor Sen, author of several books on Indian food culture and history.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That became obvious to me recently when I asked people on my Facebook page to share their \u003cem>khichri \u003c/em>story. I got a flood of responses.\u003c/p>\n\u003cp>\"It's a regular on my menu, usually [at] dinner time,\" wrote Anjana Gupta, a childhood friend who lives in the southern city of Mysore, where we grew up. She makes a gingery \u003cem>khichri\u003c/em> with \u003cem>moong da\u003c/em>l and rice, and she likes eating it with yogurt and pickles.\u003c/p>\n\u003cp>A simpler form of the dish is a favorite in the western state of Gujarat, especially among the elderly, wrote Ananya Bhattacharya, an Indian journalist currently based in Washington, D.C. Called \u003cem>sukhpawani\u003c/em>, which literally means something that brings comfort and pleasure, the dish she described is made by boiling together rice, split mung bean, turmeric and salt till the consistency is porridge-like. Bhattacharya's grandfather ate this dish every day for dinner. \"He ate this with a lot of ghee,\" she said. \"He'd also eat this with milk and \u003cem>bhurra\u003c/em> (very fine sugar).\"\u003c/p>\n\u003cp>In northern India, a bland version of \u003cem>khichri\u003c/em> – no veggies, no fragrant spices – is comfort food for many. \"In my family, it is associated with sickness or upset stomach or when you just want to eat something light,\" my friend Niraj Kumar wrote from New York. Down south in the state of Karnataka, a tangy, spicier version called \u003cem>bisi bele bath \u003c/em>(which translates to hot lentil rice) is a popular dish, even at parties and celebrations. And in the neighboring states of Tamil Nadu and Kerala, a rice and lentil dish called \u003ca href=\"http://www.npr.org/sections/thesalt/2017/05/26/529713376/in-southern-india-the-spirit-of-ramadan-is-served-in-a-bowl-of-porridge\">nombu kanji\u003c/a> is a staple during Ramadan.\u003c/p>\n\u003cp>\"There's an incredible variety of \u003cem>khichri\u003c/em>,\" says Sen, who owns scores of regional Indian cook books. \"And almost all of them have recipes for \u003cem>khichri\u003c/em>,\" she says.\u003c/p>\n\u003cp>The different versions vary in consistency – some are dry, while others are watery or porridge-like, she says. There are savory and sweet \u003cem>khichris.\u003c/em> While the vegetarian versions are more common, there are \u003cem>khichris\u003c/em> with meat, too. For example, a dish called \u003cem>khichra\u003c/em> has five different kinds of lentils, rice and lamb, says Sen.\u003c/p>\n\u003cp>Most \u003cem>khichri\u003c/em>s, however, have two common ingredients – rice and lentils. \"Rice and lentils have been a part of Indian cuisine since time immemorial,\" says Sen.\u003cstrong> \u003c/strong>Archaeological records suggest people on the subcontinent were eating rice and legumes (chick pea, peas, pigeon peas and red lentils) as far back as 1200 B.C., she says.\u003c/p>\n\u003cp>The Indian philosopher and statesman Chanukya (also called Kautilya), from 300 B.C., wrote that the balanced meal for a gentleman should consist of one \u003cem>prastha\u003c/em> (about 1.4 pounds) of rice, quarter \u003cem>prastha\u003c/em> of lentils, 1/62 \u003cem>prastha\u003c/em> of salt, and 1/16 \u003cem>prastha\u003c/em> of \u003cem>ghee\u003c/em> or oil. \"That's kind of a khichri, isn't it?\" says Sen.\u003c/p>\n\u003cp>In 14\u003csup>th\u003c/sup> century A.D., the renowned Moroccan explorer Ibn Battuta wrote about people in South Asia – especially the poor – eating \u003cem>khichri\u003c/em> made with rice, mung bean and butter.\u003c/p>\n\u003cp>The power of \u003cem>khichri\u003c/em> is its adaptability to different tastes and needs. \"It's probably the most adaptable dish [on the subcontinent],\" says Sen. \"It can be a very simple dish that poor people eat ... or it can be very elaborate.\" Elaborate enough to be fit for kings, or in this case, emperors.\u003c/p>\n\u003cp>A recipe from the court of Akbar, the 16th century Mughal emperor, calls for equal parts of lentils, rice and ghee, says Sen. \"Very rich!\"\u003c/p>\n\u003cp>A sweet \u003cem>khichri \u003c/em>recipe she found in a book on the famously elaborate cuisine from the kingdom of Awadh, in northern India, included sugar, \u003cem>khoya \u003c/em>(dry, thickened milk), cardamom, cinnamon, clove and saffron – one of the most expensive spices.\u003c/p>\n\u003cp>Like all good ideas, \u003cem>khichri, \u003c/em>too\u003cem>, \u003c/em>seems to have spread to other parts of the world. The British liked it so much that they took it back home and created their own version – kedgeree, the popular breakfast dish made with rice, boiled egg and haddock. \"The Indian khichri becomes the Anglo-Indian kedgeree ... in the 17\u003csup>th\u003c/sup> century,\" says Clifford Wright, an American food writer and author of several cookbooks. (Lentils were omitted as the British were known to dislike them.) \"Then it jumps across the Atlantic to New England, where it's made with rice, curry powder, and fresh cod,\" he says.\u003c/p>\n\u003cp>\u003cem>Khichri\u003c/em> is also thought to be the ancestor of Egypt's national dish\u003cem>, koshary\u003c/em>, which is made with rice, lentils and macaroni. \"There's no doubt that the Egyptian \u003cem>koshary\u003c/em>'s ancestor is in fact the Indian khichri,\" says Wright. The name and the ingredients are similar, he says. And \u003cem>khichri \u003c/em>\"is similar to \u003cem>mujaddara\u003c/em> (another Middle Eastern comfort dish with rice and lentils), which can be traced back to the 10th century.\" Although it's likely that \u003cem>koshary\u003c/em> got its macaroni much later, from the Italians, he adds.\u003c/p>\n\u003cp>Until I began researching this piece, my world of \u003cem>khichri\u003c/em> had been small, with only three variations – my mother's \u003cem>khichuri\u003c/em>, another version of it called \u003cem>bhog-er khichuri\u003c/em> that is served at religious festivals in my home state, and my favorite, \u003cem>bisi bele baath\u003c/em>, from southern India.\u003c/p>\n\u003cp>Little did I know that a dish so simple had such a rich history, with its journey beginning far back in time and going on to traverse distant parts of the globe. This story\u003cem> \u003c/em>tells me of a past that was more globalized than we realize. And it leaves me hungry for a whole new world of \u003cem>khichris.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"recipe\">\u003c/a>A Taste Of 'Khichuri'\u003c/strong>\u003c/h3>\n\u003cp>Almost all the Bengali dishes I cook these days are dishes my mother taught me over the phone after I moved to the United States. She was an exquisite cook. But I never had the chance to ask her for her \u003cem>khichuri\u003c/em> recipe. Ma passed away before I decided to try making this beloved monsoon dish. So the recipe below is one I cobbled together and improvised after poring over recipes from friends, food blogs and cooking shows on YouTube.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>½ cup white rice (I use Basmati. But any other non-sticky white rice or even brown rice should work.)\u003c/p>\n\u003cp>½ cup \u003cem>\u003ca href=\"http://indiaphile.info/guide-indian-lentils/\">moong dal\u003c/a>\u003c/em> (split yellow mung bean)\u003c/p>\n\u003cp>Half of a small cauliflower, cut into about 10 florets (not so small that they will melt)\u003c/p>\n\u003cp>2 or 3 small potatoes, peeled and cut in half, or 1 medium potato cut into 4-6 pieces. (Although potatoes are traditionally used, I rarely use them.)\u003c/p>\n\u003cp>1 big carrot cut into inch-long pieces or 6-8 baby carrots, each sliced lengthwise. (Traditionalists may disapprove, but I like adding carrots to my \u003cem>khichuri. They \u003c/em>make it colorful and healthier.)\u003c/p>\n\u003cp>1/3 cup of frozen peas\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>2 green cardamom\u003c/p>\n\u003cp>2-3 cloves\u003c/p>\n\u003cp>1 thin sticks of cinnamon\u003c/p>\n\u003cp>1 or 2 dry red chili (I often use green chili instead)\u003c/p>\n\u003cp>½ teaspoon cumin seeds\u003c/p>\n\u003cp>1 tablespoon grated ginger\u003c/p>\n\u003cp>Ghee (clarified butter)\u003c/p>\n\u003cp>Turmeric and salt as needed\u003c/p>\n\u003cp>Dry roast the \u003cem>moong dal\u003c/em> on medium flame till it starts to brown and you can smell its nutty aroma. (Other \u003cem>khichri \u003c/em>recipes use a range of lentils that don't involve this step.) Stop when about half the beans have become light brown in color, then set aside in a bowl with 2 cups of warm water in it.\u003c/p>\n\u003cp>Into a pan add a tablespoon of \u003cem>ghee\u003c/em> (I sometimes use mustard oil or vegetable oil instead) and heat on high or medium till the \u003cem>ghee\u003c/em> looks hot.\u003c/p>\n\u003cp>Throw in the bay leaf. As it starts to brown, lower the flame to medium and add the cardamom pods, clove and cinnamon. Stir with a spoon. Then add the cumin seeds and the chilies. Once the cumin seeds start to sputter, throw in the grated ginger, and stir.\u003c/p>\n\u003cp>Now add the potato, carrots and cauliflower. Sprinkle some turmeric till veggies turn light yellow. Stir fry for a few minutes.\u003c/p>\n\u003cp>At this stage, add the \u003cem>dal\u003c/em> with the water and salt to taste. Cover the pot and cook till water starts to boil.\u003c/p>\n\u003cp>Cook for 4 more minutes so that the \u003cem>dal\u003c/em>, which takes longer to cook, starts to soften.\u003c/p>\n\u003cp>At this point, you can transfer everything to a pressure cooker, add the frozen peas, rice and one more cup of water and cook it using the rice setting. (If you're using a stove top pressure cooker, wait for two whistles before you switch off of the stove.)\u003c/p>\n\u003cp>Or if not using a pressure cooker, add the rice and two more cups of water to the pot once the \u003cem>dal\u003c/em> starts to soften. Cook with a lid on medium or low with occasional stirring to make sure rice and mung beans don't stick to the bottom of the pan. Frozen peas will cook quickly, so I add them 5-10 minutes after I've added the rice. Add more water along the way if it starts to look too dry.\u003c/p>\n\u003cp>Consistency should be like that of a thick porridge, although some people like it drier.\u003c/p>\n\u003cp>Cook till rice, \u003cem>dal\u003c/em> and vegetables look cooked, but not too mushy. Serve with a teaspoon of ghee on top, mango or lime pickle on the side.\u003c/p>\n\u003cp>This goes very well with \u003cem>papad\u003c/em> or \u003cem>papadum\u003c/em>, which are flat, round, tortilla shaped crispy snacks that are usually deep fried or roasted over the fire.\u003c/p>\n\u003cp>Other foods that go well with \u003cem>khichuri\u003c/em>: Fried eggplant or fried fish. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The African Roots Of A Classic Southern Dish",
"title": "The African Roots Of A Classic Southern Dish",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Dadisi Olutosin grew up in Atlanta. His mother is \"a southern belle,\" he says, \"and growing up in her household, I was exposed to a lot of very, very good food,\" he says. She cooked classic southern American dishes like collard greens (which he made for us in this video).\u003c/p>\n\u003cp>It was only later, when traveling around the world as an adult, that he understood \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/11/532086897/grappling-with-race-class-and-southern-foods-great-debt-of-pleasure\">the African roots\u003c/a> of his culinary heritage.\u003c/p>\n\u003cp>In West Africa, Olutosin saw women cooking a range of green leafy vegetables in soups and stews. The food — and how they made it\u003cstrong> --\u003c/strong> reminded him of his own mother. And he also found the roots of southern dishes. His dad grew up in Nigeria.\u003cstrong> \u003c/strong>\"In Nigeria you find a very popular dish called \u003ca href=\"http://www.allnigerianrecipes.com/soups/egusi-soup.html\">egusi\u003c/a>,\" says Dadisi. It's a thick soup made with green leafy vegetables like pumpkin leaves or something called bitter leaf as well as melon seeds.\u003c/p>\n\u003cp>He began to understand his culinary ties to this part of the world — that much of the food he grew\u003cstrong> \u003c/strong>up with was brought from West Africa by \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/01/496104487/this-historian-wants-you-to-know-the-real-story-of-southern-food\">enslaved Africans\u003c/a>. (The Atlantic slave trade also carried these food traditions to Caribbean islands. A dish called callaloo \"is really the Caribbean version of collard greens,\" says Olutosin, who now lives in Washington, D.C., where he's an IT professional and a pop-up chef.)\u003c/p>\n\u003cp>Now when Olutosin cooks his collard greens, he pays tribute to these historical connections by adding Caribbean and West African ingredients. For example, he adds peanuts to his collards dish – peanuts are a big part of the diet in West Africa.\u003cstrong> \u003c/strong>And he adds coconut milk, popular in the Caribbean. \u003cbr>\u003cem>\u003cbr>\u003c/em>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, many southerners like Olutosin are honoring and preserving these food traditions. But back in West Africa, the opposite trend is in force:\u003cstrong> \u003c/strong>More and more people are abandoning traditional foods for a westernized diet.\u003c/p>\n\u003cp>\"People are moving into urban areas and you're seeing higher consumption of foods of convenience, things you never found in Africa before like pasta,\" says \u003ca href=\"https://ciifad.cals.cornell.edu/about-ciifad/staff\">Edward Mabaya\u003c/a>, an agriculture and food expert at Cornell University.\u003c/p>\n\u003cp>And so, foods made with refined ingredients like pasta, noodles and bread are replacing traditional sources of carbohydrates like yams, cassava and millet.\u003c/p>\n\u003cp>The reason is often just convenience. Many old-time recipes call for long hours of preparation and cooking — overnight soaking, grinding by hand, fermenting. These tasks fell to the women in the household. But today, many West African women also have jobs, making it hard for them to spend long hours in the kitchen.\u003c/p>\n\u003cp>\"I think the modern Ghanaian woman wants to eat healthy indigenous foods but the preparation time is what puts most of them off,\" says Yaganoma Baatoulkou, a food entrepreneur based in Accra, Ghana. \u003c/p>\n\u003cp>Western vegetables like cabbage and lettuce are replacing a variety of\u003cstrong> \u003c/strong>local (and nutritious) green leafy vegetables. Farmers find it more profitable to grow the western varieties. \u003c/p>\n\u003cp>And as incomes rise in cities, people are drawn to western fast food chains. \"We have quite a few American fast food brands,\" says Baatoulkou. Fast food chains like Kentucky Fried Chicken and Pizza Hut are popular, she says, and eating at these places is seen as \"prestigious\" and great for family outings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/08/497042318/diet-and-nutrition-are-now-the-world-s-biggest-health-risks-report-finds\">As NPR's The Salt reported last year\u003c/a>, these dietary changes have dire health consequences — growing rates of obesity and diabetes.\u003c/p>\n\u003cp>But the old foods are starting to make a comeback. Baatoulkou is part of a new breed of food entrepreneurs who are reinventing them\u003cstrong> \u003c/strong>in packaged forms that are convenient for city people.\u003c/p>\n\u003cp>Her start-up company Wanjo, which means hibiscus in the regional language Wolof, sells juices and jams made from native\u003cstrong> \u003c/strong>plants like hibiscus, tamarind and baobab.\u003c/p>\n\u003cp>\"Imagine if you wanted pounded yam,\" says Ogunranti Feyisara, a food safety consultant\u003cstrong> \u003c/strong>and entrepreneur in Nigeria.\u003cstrong> \u003c/strong>\u003ca href=\"http://www.allnigerianrecipes.com/fufu-recipes/\">Pounded yam\u003c/a>, is a Nigerian version of fufu – a starchy ball, popular in parts of Africa, that's commonly served with vegetable soups.\u003cstrong> \u003c/strong>To make it the traditional way, \"you have to peel the yam, you have to cook it and then pound the yam.\"\u003c/p>\n\u003cp>Now you can buy premade pounded yam in supermarkets.\u003c/p>\n\u003cp>And there's definitely a market for these products. \"As a career woman, I would like to walk into a supermarket and pick up well-packaged and clean indigenous food ingredients that will cut my cooking time in half,\" says Baatoulku of Ghana. \"This way I spend less time in the kitchen and can still cook wholesome foods for my family.\"\u003c/p>\n\u003cp>The newly packaged traditional foods have helped cut down cooking time for women like Mojisola Ojebode, a Nigerian scientist based in Ibadan. One ingredient she is thrilled about is an instant spice mix for a popular pepper soup. Her mother used to make the mix from scratch by grinding each spice before cooking, she says. \"I don't even know the names of all the spices in it,\" says Ojebode. But she does know that it includes nutmeg and pepper.\u003c/p>\n\u003cp>In theory, she'd happily buy precut vegetables at the supermarket — but right now, she says they cost three times as much as the produce sold at the outdoor market. So she just asks her vendor to chop and bag her fresh veggies.\u003c/p>\n\u003cp>\u003ca name=\"recipe\">\u003c/a>\u003c/p>\n\u003ch3>Dadisi Olutosin's Recipe For Collard Greens\u003c/h3>\n\u003cp>Collard greens was the first dish that Dadisi Olutosin learned to make, when he was a young boy. Today he adds some international touches. But it's still his go-to comfort food.\u003c/p>\n\u003cp>2 large bunches of collard greens\u003c/p>\n\u003cp>2 large red onions\u003c/p>\n\u003cp>1 ounce raw ginger\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>8 ounces baby portobello mushrooms\u003c/p>\n\u003cp>4 cloves garlic\u003c/p>\n\u003cp>1 tablespoon raw sugar 2 tablespoons sea salt (or to taste)\u003c/p>\n\u003cp>4 tablespoons medium yellow or red curry powder\u003c/p>\n\u003cp>1 tablespoon freshly ground black pepper\u003c/p>\n\u003cp>8 ounces (1 cup) coconut milk\u003c/p>\n\u003cp>4 ounces chopped roasted peanuts (optional for garnish)\u003c/p>\n\u003cp>2 Roma tomatoes (optional for garnish)\u003c/p>\n\u003cp>Optional meat to add: precooked pork belly, bacon, ham hocks or smoked turkey necks, chopped or left whole\u003c/p>\n\u003cp>Roughly chop both onions, mushrooms, garlic and ginger. Add olive oil to a 3-to-4 quart pot on medium heat. Let the oil heat up a little bit. (If it starts smoking it's too hot.) Then add chopped items — saute until they start to sweat and caramelize. Stir gently with a large wooden spoon while adding salt (to taste), black pepper and curry powder.\u003c/p>\n\u003cp>Wash and thoroughly clean the collard greens to remove any grit. Cut off the stems but don't throw them away. Stack the leaves in piles of three-to-four, then roll them tightly. Take your knife and chiffonade the rolls — that's a fancy verb that means to cut them into strips.\u003c/p>\n\u003cp>Slowly add the strips of collard greens to the pot, then fold the seasoned vegetables on top. If you're using meat, add it now. Cook over medium heat.\u003c/p>\n\u003cp>The moisture in the greens will evaporate from the heat of the water, decreasing their volume.\u003c/p>\n\u003cp>Once you see steam coming from the pot, your greens are ready for the final step. Gently stir in the coconut milk, then cover the pot and allow to simmer for 30-45 minutes, depending on how tender or tough you want your greens to be.\u003c/p>\n\u003cp>Serve greens with optional garnishes like sliced or diced raw onions and tomatoes and crushed peanuts. Don't forget, some good cast-iron skillet buttermilk cornbread goes great with greens.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">#NPRHotPot\u003c/a>, and we'll gather some of our favorites and post them on NPR.org. \u003c/em>\u003cem>Get the details \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dadisi Olutosin grew up in Atlanta. His mother is \"a southern belle,\" he says, \"and growing up in her household, I was exposed to a lot of very, very good food,\" he says. She cooked classic southern American dishes like collard greens (which he made for us in this video).\u003c/p>\n\u003cp>It was only later, when traveling around the world as an adult, that he understood \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/11/532086897/grappling-with-race-class-and-southern-foods-great-debt-of-pleasure\">the African roots\u003c/a> of his culinary heritage.\u003c/p>\n\u003cp>In West Africa, Olutosin saw women cooking a range of green leafy vegetables in soups and stews. The food — and how they made it\u003cstrong> --\u003c/strong> reminded him of his own mother. And he also found the roots of southern dishes. His dad grew up in Nigeria.\u003cstrong> \u003c/strong>\"In Nigeria you find a very popular dish called \u003ca href=\"http://www.allnigerianrecipes.com/soups/egusi-soup.html\">egusi\u003c/a>,\" says Dadisi. It's a thick soup made with green leafy vegetables like pumpkin leaves or something called bitter leaf as well as melon seeds.\u003c/p>\n\u003cp>He began to understand his culinary ties to this part of the world — that much of the food he grew\u003cstrong> \u003c/strong>up with was brought from West Africa by \u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/01/496104487/this-historian-wants-you-to-know-the-real-story-of-southern-food\">enslaved Africans\u003c/a>. (The Atlantic slave trade also carried these food traditions to Caribbean islands. A dish called callaloo \"is really the Caribbean version of collard greens,\" says Olutosin, who now lives in Washington, D.C., where he's an IT professional and a pop-up chef.)\u003c/p>\n\u003cp>Now when Olutosin cooks his collard greens, he pays tribute to these historical connections by adding Caribbean and West African ingredients. For example, he adds peanuts to his collards dish – peanuts are a big part of the diet in West Africa.\u003cstrong> \u003c/strong>And he adds coconut milk, popular in the Caribbean. \u003cbr>\u003cem>\u003cbr>\u003c/em>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, many southerners like Olutosin are honoring and preserving these food traditions. But back in West Africa, the opposite trend is in force:\u003cstrong> \u003c/strong>More and more people are abandoning traditional foods for a westernized diet.\u003c/p>\n\u003cp>\"People are moving into urban areas and you're seeing higher consumption of foods of convenience, things you never found in Africa before like pasta,\" says \u003ca href=\"https://ciifad.cals.cornell.edu/about-ciifad/staff\">Edward Mabaya\u003c/a>, an agriculture and food expert at Cornell University.\u003c/p>\n\u003cp>And so, foods made with refined ingredients like pasta, noodles and bread are replacing traditional sources of carbohydrates like yams, cassava and millet.\u003c/p>\n\u003cp>The reason is often just convenience. Many old-time recipes call for long hours of preparation and cooking — overnight soaking, grinding by hand, fermenting. These tasks fell to the women in the household. But today, many West African women also have jobs, making it hard for them to spend long hours in the kitchen.\u003c/p>\n\u003cp>\"I think the modern Ghanaian woman wants to eat healthy indigenous foods but the preparation time is what puts most of them off,\" says Yaganoma Baatoulkou, a food entrepreneur based in Accra, Ghana. \u003c/p>\n\u003cp>Western vegetables like cabbage and lettuce are replacing a variety of\u003cstrong> \u003c/strong>local (and nutritious) green leafy vegetables. Farmers find it more profitable to grow the western varieties. \u003c/p>\n\u003cp>And as incomes rise in cities, people are drawn to western fast food chains. \"We have quite a few American fast food brands,\" says Baatoulkou. Fast food chains like Kentucky Fried Chicken and Pizza Hut are popular, she says, and eating at these places is seen as \"prestigious\" and great for family outings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/sections/thesalt/2016/10/08/497042318/diet-and-nutrition-are-now-the-world-s-biggest-health-risks-report-finds\">As NPR's The Salt reported last year\u003c/a>, these dietary changes have dire health consequences — growing rates of obesity and diabetes.\u003c/p>\n\u003cp>But the old foods are starting to make a comeback. Baatoulkou is part of a new breed of food entrepreneurs who are reinventing them\u003cstrong> \u003c/strong>in packaged forms that are convenient for city people.\u003c/p>\n\u003cp>Her start-up company Wanjo, which means hibiscus in the regional language Wolof, sells juices and jams made from native\u003cstrong> \u003c/strong>plants like hibiscus, tamarind and baobab.\u003c/p>\n\u003cp>\"Imagine if you wanted pounded yam,\" says Ogunranti Feyisara, a food safety consultant\u003cstrong> \u003c/strong>and entrepreneur in Nigeria.\u003cstrong> \u003c/strong>\u003ca href=\"http://www.allnigerianrecipes.com/fufu-recipes/\">Pounded yam\u003c/a>, is a Nigerian version of fufu – a starchy ball, popular in parts of Africa, that's commonly served with vegetable soups.\u003cstrong> \u003c/strong>To make it the traditional way, \"you have to peel the yam, you have to cook it and then pound the yam.\"\u003c/p>\n\u003cp>Now you can buy premade pounded yam in supermarkets.\u003c/p>\n\u003cp>And there's definitely a market for these products. \"As a career woman, I would like to walk into a supermarket and pick up well-packaged and clean indigenous food ingredients that will cut my cooking time in half,\" says Baatoulku of Ghana. \"This way I spend less time in the kitchen and can still cook wholesome foods for my family.\"\u003c/p>\n\u003cp>The newly packaged traditional foods have helped cut down cooking time for women like Mojisola Ojebode, a Nigerian scientist based in Ibadan. One ingredient she is thrilled about is an instant spice mix for a popular pepper soup. Her mother used to make the mix from scratch by grinding each spice before cooking, she says. \"I don't even know the names of all the spices in it,\" says Ojebode. But she does know that it includes nutmeg and pepper.\u003c/p>\n\u003cp>In theory, she'd happily buy precut vegetables at the supermarket — but right now, she says they cost three times as much as the produce sold at the outdoor market. So she just asks her vendor to chop and bag her fresh veggies.\u003c/p>\n\u003cp>\u003ca name=\"recipe\">\u003c/a>\u003c/p>\n\u003ch3>Dadisi Olutosin's Recipe For Collard Greens\u003c/h3>\n\u003cp>Collard greens was the first dish that Dadisi Olutosin learned to make, when he was a young boy. Today he adds some international touches. But it's still his go-to comfort food.\u003c/p>\n\u003cp>2 large bunches of collard greens\u003c/p>\n\u003cp>2 large red onions\u003c/p>\n\u003cp>1 ounce raw ginger\u003c/p>\n\u003cp>4 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>8 ounces baby portobello mushrooms\u003c/p>\n\u003cp>4 cloves garlic\u003c/p>\n\u003cp>1 tablespoon raw sugar 2 tablespoons sea salt (or to taste)\u003c/p>\n\u003cp>4 tablespoons medium yellow or red curry powder\u003c/p>\n\u003cp>1 tablespoon freshly ground black pepper\u003c/p>\n\u003cp>8 ounces (1 cup) coconut milk\u003c/p>\n\u003cp>4 ounces chopped roasted peanuts (optional for garnish)\u003c/p>\n\u003cp>2 Roma tomatoes (optional for garnish)\u003c/p>\n\u003cp>Optional meat to add: precooked pork belly, bacon, ham hocks or smoked turkey necks, chopped or left whole\u003c/p>\n\u003cp>Roughly chop both onions, mushrooms, garlic and ginger. Add olive oil to a 3-to-4 quart pot on medium heat. Let the oil heat up a little bit. (If it starts smoking it's too hot.) Then add chopped items — saute until they start to sweat and caramelize. Stir gently with a large wooden spoon while adding salt (to taste), black pepper and curry powder.\u003c/p>\n\u003cp>Wash and thoroughly clean the collard greens to remove any grit. Cut off the stems but don't throw them away. Stack the leaves in piles of three-to-four, then roll them tightly. Take your knife and chiffonade the rolls — that's a fancy verb that means to cut them into strips.\u003c/p>\n\u003cp>Slowly add the strips of collard greens to the pot, then fold the seasoned vegetables on top. If you're using meat, add it now. Cook over medium heat.\u003c/p>\n\u003cp>The moisture in the greens will evaporate from the heat of the water, decreasing their volume.\u003c/p>\n\u003cp>Once you see steam coming from the pot, your greens are ready for the final step. Gently stir in the coconut milk, then cover the pot and allow to simmer for 30-45 minutes, depending on how tender or tough you want your greens to be.\u003c/p>\n\u003cp>Serve greens with optional garnishes like sliced or diced raw onions and tomatoes and crushed peanuts. Don't forget, some good cast-iron skillet buttermilk cornbread goes great with greens.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">#NPRHotPot\u003c/a>, and we'll gather some of our favorites and post them on NPR.org. \u003c/em>\u003cem>Get the details \u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Did Thoreau Really Eat? You Might Be Surprised",
"title": "What Did Thoreau Really Eat? You Might Be Surprised",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's no shortage of myths about Henry David Thoreau, even in this American literary superhero's hometown of Concord, Mass. In fact, my informal poll of locals reveals that it's the rare person who knows what the 19th-century naturalist grew at Walden Pond, let alone how he survived.\u003c/p>\n\u003cp>Apparently, even as the town celebrates Thoreau's \u003ca href=\"http://www.thoreausociety.org/event/thoreau-bicentennial-gathering-celebrating-life-works-and-legacy-henry-david-thoreau\">bicentennial birthday bash\u003c/a>, the truth about his diet is as elusive as any celebrity's.\u003c/p>\n\u003cp>To get the real skinny on Thoreau's eating habits, I did a little research. Then, after a quick tour of Wikipedia and \u003cem>CliffsNotes, \u003c/em>I consulted biographers past and present, visited the family farm and immersed myself in \u003cem>Walden – \u003c/em>Thoreau's first-hand account of his two-year staycation in Concord's exurban wilderness.\u003c/p>\n\u003cp>What I learned about the proto-ecologist's plant-based diet could be the next, new diet book, but, well, been there, done that. No, if my crash course taught me anything, it's this Thoreau-ism: \"Rather than love, than money, than fame, give me truth.\"\u003c/p>\n\u003cp>What follows is the truth about five dietary myths, plus a celebratory recipe for a Thoreauvian punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Myth #1: Thoreau was a vegetarian\u003c/strong>\u003c/p>\n\u003cp>\"Sorry, not quite,\" says Laura Dassow Walls, author of the new biography \u003ca href=\"http://www.press.uchicago.edu/ucp/books/book/chicago/H/bo23013074.html\">Henry David Thoreau: A Life\u003c/a>\u003cem>. \u003c/em>Thoreau experimented with vegetarianism as a more ethical way of living, Walls explains. He was certainly mindful, but never rigid about his diet. Like food guru \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, Thoreau was essentially a \"reducetarian\" (he reduced the amount of meat he consumed), and a frugal one at that. While at Walden, he cut costs by eliminating tea, coffee, butter, milk, and exchanging his home-grown beans for rice.\u003c/p>\n\u003cp>\"When he was with other people,\" Walls writes, \"especially if there was no choice (like eating salted pork on camping trips), he'd go along with whatever they ate. If his hosts served meat, he'd eat some. But he strongly preferred rice and vegetables.\"\u003c/p>\n\u003cp>By today's standards, the polite vegetarian didn't have the most balanced diet, but he did have remarkable foresight. Long before Pollan penned his popular dietary prescription, \"Eat food, not too much, mostly plants,\" Thoreau was doing just that.\u003c/p>\n\u003cp>\u003cstrong>Myth #2:\u003c/strong> \u003cstrong>Thoreau ate woodchuck\u003c/strong>\u003c/p>\n\u003cp>It's a matter of scholarly debate whether Thoreau literally or metaphorically ate woodchuck, but Walls believes Concord's native transcendentalist did what he said he did in \u003cem>Walden – \u003c/em>he ate a woodchuck.\u003c/p>\n\u003cp>\"Once, on the suggestion of a friend,\" she says, \"Thoreau did kill, cook and eat a woodchuck that was eating his beans. But he decided that was a lousy way to treat a woodchuck and he never did it again.\"\u003c/p>\n\u003cp>Not to mention, the Thoreau-described \"musky\" flavor of the woodchuck might have been less than palatable.\u003c/p>\n\u003cp>\u003cstrong>Myth #3: Thoreau invented raisin bread\u003c/strong>\u003c/p>\n\u003cp>Thoreau was far from the first to mix raisins into homemade bread, and yet rumor has it that the frugal homesteader invented raisin bread. Biographer \u003ca href=\"http://www.thoreausociety.org/news-article/days-henry-thoreau-50th-anniversary-retrospective\">Walter Harding\u003c/a> suspected the rumor was inadvertently started by Concord housewives, \"who delighted in being shocked by Thoreau's antics,\" and was surely perpetuated by a \u003cem>1943 Ladies Home Journal \u003c/em>article that deemed \"the one-time nature hound\" the father of this culinary invention.\u003c/p>\n\u003cp>After discovering a raisin bread recipe in a 1671 British cookbook, Harding eventually set the record straight in \u003ca href=\"http://archive.org/stream/thoreausociety1990191unse/thoreausociety1990191unse_djvu.txt\">Thoreau Society Bulletin\u003c/a>. Apparently raisin bread, aka plum cake, was commonplace as early as Elizabethan England.\u003c/p>\n\u003cp>And yet, if you ask OK Google \"Who invented raisin bread?\" she'll tell you it was Henry David Thoreau. Go figure.\u003c/p>\n\u003cp>\u003cstrong>Myth #4: Thoreau stole pies\u003c/strong>\u003c/p>\n\u003cp>There's not a shred of evidence that Thoreau stole pies off neighbors' windowsills, but the myth persists. Although the oft-maligned introvert may have had a sweet tooth, he had no reason to steal what his mother was only too happy to bake for her beloved son. \"After dinner,\" Walls explains, \"his mother would pack up some food to send home with him to Walden, and you can bet she put in some pies.\"\u003c/p>\n\u003cp>Of course, there's no proof that Thoreau\u003cem> didn't \u003c/em>steal pies, but, at this late date, who wants to dispel a mother's love story?\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Myth #5: Malnutrition killed Thoreau\u003c/strong>\u003c/p>\n\u003cp>There's no dispute that Thoreau battled bouts of tuberculosis, but, one modern-day medical theory suggests that Thoreau was responsible for his death by TB. More specifically, the late \u003ca href=\"https://www.seleneriverpress.com/historical/thoreau-pulmonary-tuberculosis-and-dietary-deficiency/\">Benjamin Sandler, MD\u003c/a>, who specialized in preventive nutrition, theorized that Thoreau's high-carb, low-protein \"Walden Diet\" made him especially susceptible to the lung infection that abruptly ended his life at age 44.\u003c/p>\n\u003cp>In fact, Thoreau contracted tuberculosis in 1835, a decade before he decamped to Walden. In addition, according to Thoreau scholar Corinne H. Smith, author of \u003ca href=\"https://www.amazon.com/Westward-Go-Free-Tracing-Thoreaus/dp/1927043301\">\u003cem>Westward I Go Free\u003c/em>\u003c/a>, \"TB then was like cancer is now. It was the biggest killer [around]. Whole families seemed to get it, but no one knew it was communicable.\" It killed Thoreau's grandfather and older sister, and would likely have killed his brother if he didn't die of tetanus.\u003c/p>\n\u003cp>What's more, until his dying days, Thoreau was the picture of health. \"When Thoreau was well,\" Walls says, \"his friends marveled at his strength and stamina. He could outwalk them all, skate 30 miles in a day, run straight up mountainsides ... If he hadn't been [so] physically active, he would likely have died much younger.\"\u003c/p>\n\u003cp>Thoreau blamed his TB on the cold, rainy weather. But, as Smith notes, Thoreau's friend Bronson Alcott caught a bad bug at a teacher's conference and passed it on to Thoreau around the same time. \"In a way,\" Smith chuckles, \"you could blame Bronson.\"\u003c/p>\n\u003cfigure id=\"attachment_119018\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg\" alt=\"The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar.\" width=\"1989\" height=\"1735\" class=\"size-full wp-image-119018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-768x670.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1020x890.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-960x837.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-520x454.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. \u003ccite>(Jean Fain for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>Thoreau Farm Rhubarb Shrub\u003c/h3>\n\u003cp>There are more dietary truths to tell, but there's also a bicentennial to celebrate. To that end, here's a celebratory recipe for Thoreau Farm's \u003ca href=\"http://thoreaufarm.org/2016/07/could-rhubarb-have-made-henrys-tongue-so-tart/\">Rhubarb Shrub,\u003c/a> a Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. It's a little bland for my taste, but maybe that's the point. Thoreau's diet was simplicity itself. Still, if I make it again, I'll be sure to add strawberries.\u003c/p>\n\u003cp>Thoreau may have been a teetotaler, but feel free to spike this Thoreauvian punch with brandy or rum and raise a glass to Henry David. Cheers!\u003c/p>\n\u003cp>Yield: 20 punch cups\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>2 lbs. rhubarb (about 7 cups), sliced\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3/4 tsp. cinnamon\u003c/p>\n\u003cp>3/4 tsp. powdered ginger\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>32 ounces seltzer water, chilled\u003c/p>\n\u003cp>Put the sliced rhubarb into a pan with 2 cups of water. Bring to a boil and simmer until tender, about 15 minutes. Remove from heat; add the sugar, vinegar and spices, stirring well. Strain thru a sieve, saving juice and pulp separately*. Add remaining water. There will be about 4-1/2 cups rhubarb juice. Chill. When ready to serve, pour juice into punch bowl with ice and the seltzer.\u003c/p>\n\u003cp>(*Pulp may be served later as a dessert with a dab of whipped cream on top.)\u003c/p>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and the author of \"The Self-Compassion Diet.\"\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "There's no shortage of dietary lore about naturalist and \u003cem>Walden\u003c/em> author Henry David Thoreau, so as his bicentennial birthday bash arrives, we wish to debunk these myths deliberately.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's no shortage of myths about Henry David Thoreau, even in this American literary superhero's hometown of Concord, Mass. In fact, my informal poll of locals reveals that it's the rare person who knows what the 19th-century naturalist grew at Walden Pond, let alone how he survived.\u003c/p>\n\u003cp>Apparently, even as the town celebrates Thoreau's \u003ca href=\"http://www.thoreausociety.org/event/thoreau-bicentennial-gathering-celebrating-life-works-and-legacy-henry-david-thoreau\">bicentennial birthday bash\u003c/a>, the truth about his diet is as elusive as any celebrity's.\u003c/p>\n\u003cp>To get the real skinny on Thoreau's eating habits, I did a little research. Then, after a quick tour of Wikipedia and \u003cem>CliffsNotes, \u003c/em>I consulted biographers past and present, visited the family farm and immersed myself in \u003cem>Walden – \u003c/em>Thoreau's first-hand account of his two-year staycation in Concord's exurban wilderness.\u003c/p>\n\u003cp>What I learned about the proto-ecologist's plant-based diet could be the next, new diet book, but, well, been there, done that. No, if my crash course taught me anything, it's this Thoreau-ism: \"Rather than love, than money, than fame, give me truth.\"\u003c/p>\n\u003cp>What follows is the truth about five dietary myths, plus a celebratory recipe for a Thoreauvian punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Myth #1: Thoreau was a vegetarian\u003c/strong>\u003c/p>\n\u003cp>\"Sorry, not quite,\" says Laura Dassow Walls, author of the new biography \u003ca href=\"http://www.press.uchicago.edu/ucp/books/book/chicago/H/bo23013074.html\">Henry David Thoreau: A Life\u003c/a>\u003cem>. \u003c/em>Thoreau experimented with vegetarianism as a more ethical way of living, Walls explains. He was certainly mindful, but never rigid about his diet. Like food guru \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, Thoreau was essentially a \"reducetarian\" (he reduced the amount of meat he consumed), and a frugal one at that. While at Walden, he cut costs by eliminating tea, coffee, butter, milk, and exchanging his home-grown beans for rice.\u003c/p>\n\u003cp>\"When he was with other people,\" Walls writes, \"especially if there was no choice (like eating salted pork on camping trips), he'd go along with whatever they ate. If his hosts served meat, he'd eat some. But he strongly preferred rice and vegetables.\"\u003c/p>\n\u003cp>By today's standards, the polite vegetarian didn't have the most balanced diet, but he did have remarkable foresight. Long before Pollan penned his popular dietary prescription, \"Eat food, not too much, mostly plants,\" Thoreau was doing just that.\u003c/p>\n\u003cp>\u003cstrong>Myth #2:\u003c/strong> \u003cstrong>Thoreau ate woodchuck\u003c/strong>\u003c/p>\n\u003cp>It's a matter of scholarly debate whether Thoreau literally or metaphorically ate woodchuck, but Walls believes Concord's native transcendentalist did what he said he did in \u003cem>Walden – \u003c/em>he ate a woodchuck.\u003c/p>\n\u003cp>\"Once, on the suggestion of a friend,\" she says, \"Thoreau did kill, cook and eat a woodchuck that was eating his beans. But he decided that was a lousy way to treat a woodchuck and he never did it again.\"\u003c/p>\n\u003cp>Not to mention, the Thoreau-described \"musky\" flavor of the woodchuck might have been less than palatable.\u003c/p>\n\u003cp>\u003cstrong>Myth #3: Thoreau invented raisin bread\u003c/strong>\u003c/p>\n\u003cp>Thoreau was far from the first to mix raisins into homemade bread, and yet rumor has it that the frugal homesteader invented raisin bread. Biographer \u003ca href=\"http://www.thoreausociety.org/news-article/days-henry-thoreau-50th-anniversary-retrospective\">Walter Harding\u003c/a> suspected the rumor was inadvertently started by Concord housewives, \"who delighted in being shocked by Thoreau's antics,\" and was surely perpetuated by a \u003cem>1943 Ladies Home Journal \u003c/em>article that deemed \"the one-time nature hound\" the father of this culinary invention.\u003c/p>\n\u003cp>After discovering a raisin bread recipe in a 1671 British cookbook, Harding eventually set the record straight in \u003ca href=\"http://archive.org/stream/thoreausociety1990191unse/thoreausociety1990191unse_djvu.txt\">Thoreau Society Bulletin\u003c/a>. Apparently raisin bread, aka plum cake, was commonplace as early as Elizabethan England.\u003c/p>\n\u003cp>And yet, if you ask OK Google \"Who invented raisin bread?\" she'll tell you it was Henry David Thoreau. Go figure.\u003c/p>\n\u003cp>\u003cstrong>Myth #4: Thoreau stole pies\u003c/strong>\u003c/p>\n\u003cp>There's not a shred of evidence that Thoreau stole pies off neighbors' windowsills, but the myth persists. Although the oft-maligned introvert may have had a sweet tooth, he had no reason to steal what his mother was only too happy to bake for her beloved son. \"After dinner,\" Walls explains, \"his mother would pack up some food to send home with him to Walden, and you can bet she put in some pies.\"\u003c/p>\n\u003cp>Of course, there's no proof that Thoreau\u003cem> didn't \u003c/em>steal pies, but, at this late date, who wants to dispel a mother's love story?\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\u003cstrong>Myth #5: Malnutrition killed Thoreau\u003c/strong>\u003c/p>\n\u003cp>There's no dispute that Thoreau battled bouts of tuberculosis, but, one modern-day medical theory suggests that Thoreau was responsible for his death by TB. More specifically, the late \u003ca href=\"https://www.seleneriverpress.com/historical/thoreau-pulmonary-tuberculosis-and-dietary-deficiency/\">Benjamin Sandler, MD\u003c/a>, who specialized in preventive nutrition, theorized that Thoreau's high-carb, low-protein \"Walden Diet\" made him especially susceptible to the lung infection that abruptly ended his life at age 44.\u003c/p>\n\u003cp>In fact, Thoreau contracted tuberculosis in 1835, a decade before he decamped to Walden. In addition, according to Thoreau scholar Corinne H. Smith, author of \u003ca href=\"https://www.amazon.com/Westward-Go-Free-Tracing-Thoreaus/dp/1927043301\">\u003cem>Westward I Go Free\u003c/em>\u003c/a>, \"TB then was like cancer is now. It was the biggest killer [around]. Whole families seemed to get it, but no one knew it was communicable.\" It killed Thoreau's grandfather and older sister, and would likely have killed his brother if he didn't die of tetanus.\u003c/p>\n\u003cp>What's more, until his dying days, Thoreau was the picture of health. \"When Thoreau was well,\" Walls says, \"his friends marveled at his strength and stamina. He could outwalk them all, skate 30 miles in a day, run straight up mountainsides ... If he hadn't been [so] physically active, he would likely have died much younger.\"\u003c/p>\n\u003cp>Thoreau blamed his TB on the cold, rainy weather. But, as Smith notes, Thoreau's friend Bronson Alcott caught a bad bug at a teacher's conference and passed it on to Thoreau around the same time. \"In a way,\" Smith chuckles, \"you could blame Bronson.\"\u003c/p>\n\u003cfigure id=\"attachment_119018\" class=\"wp-caption aligncenter\" style=\"max-width: 1989px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg\" alt=\"The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar.\" width=\"1989\" height=\"1735\" class=\"size-full wp-image-119018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b.jpg 1989w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-160x140.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-768x670.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1020x890.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-960x837.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/thoreau_shrub3_custom-dc6d87c6d993c6d9df56f0603b1ee5f7afa4a14b-520x454.jpg 520w\" sizes=\"(max-width: 1989px) 100vw, 1989px\">\u003cfigcaption class=\"wp-caption-text\">The Rhubarb Shrub a is Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. \u003ccite>(Jean Fain for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch3>Thoreau Farm Rhubarb Shrub\u003c/h3>\n\u003cp>There are more dietary truths to tell, but there's also a bicentennial to celebrate. To that end, here's a celebratory recipe for Thoreau Farm's \u003ca href=\"http://thoreaufarm.org/2016/07/could-rhubarb-have-made-henrys-tongue-so-tart/\">Rhubarb Shrub,\u003c/a> a Colonial-day drink made from a syrup of rhubarb, vinegar and sugar. It's a little bland for my taste, but maybe that's the point. Thoreau's diet was simplicity itself. Still, if I make it again, I'll be sure to add strawberries.\u003c/p>\n\u003cp>Thoreau may have been a teetotaler, but feel free to spike this Thoreauvian punch with brandy or rum and raise a glass to Henry David. Cheers!\u003c/p>\n\u003cp>Yield: 20 punch cups\u003c/p>\n\u003cp>4 cups water\u003c/p>\n\u003cp>2 lbs. rhubarb (about 7 cups), sliced\u003c/p>\n\u003cp>1 cup sugar\u003c/p>\n\u003cp>3/4 tsp. cinnamon\u003c/p>\n\u003cp>3/4 tsp. powdered ginger\u003c/p>\n\u003cp>1/4 cup apple cider vinegar\u003c/p>\n\u003cp>32 ounces seltzer water, chilled\u003c/p>\n\u003cp>Put the sliced rhubarb into a pan with 2 cups of water. Bring to a boil and simmer until tender, about 15 minutes. Remove from heat; add the sugar, vinegar and spices, stirring well. Strain thru a sieve, saving juice and pulp separately*. Add remaining water. There will be about 4-1/2 cups rhubarb juice. Chill. When ready to serve, pour juice into punch bowl with ice and the seltzer.\u003c/p>\n\u003cp>(*Pulp may be served later as a dessert with a dab of whipped cream on top.)\u003c/p>\n\u003cp>\u003cem>Jean Fain is a Harvard Medical School-affiliated psychotherapist and the author of \"The Self-Compassion Diet.\"\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get it right. Ricotta is not that kind of cheese. Homemade ricotta doesn’t take much more time than an hour and doesn’t require any special ingredients or equipment. It is the perfect gateway cheese.\u003c/p>\n\u003cp>All you need is a half gallon of milk, an acid, and a good dash of salt. That’s it.\u003c/p>\n\u003cp>I’ve experimented with various techniques and ingredients over the years and have finally landed on my favorite method — it’s a twist on a style popularized by the website \u003ca href=\"https://food52.com/\">Food52\u003c/a> that uses buttermilk to curdle the milk, lightened up and streamlined. This method is a departure from most recipes, which call for stirring in lemon juice or vinegar into hot milk. The lemon juice method absolutely works, but I’ve found that I much prefer the subtle acidity and larger, fluffier curds the result from buttermilk. \u003c/p>\n\u003cp>\u003cstrong>Here’s how to make it happen, this afternoon:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_118948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/milk-1-new.jpg\" alt=\"Look for milk that has been “batch-pasteurized” for best results.\" width=\"1920\" height=\"2189\" class=\"size-full wp-image-118948\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1020x1163.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-960x1095.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/milk-1-new-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Look for milk that has been “batch-pasteurized” for best results. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a large pot, combine whole milk, buttermilk and salt. Look out for the pasteurization style used by the milk producer. It will be written out on the carton. You want milk that has simply been “pasteurized” or, better, “batch-pasteurized.” Many organic milks are “ultra-high-temperature pasteurized,” which means they are heated to a very high temperature for a short period of time. This process kills off basically every possible bacteria in the milk and makes it stubborn, at least as cheesemaking is concerned. Pasteurized and batch-pasteurized milks have been heated to lower temperatures for longer periods of time, and they generally work better as cheesemaking milks. Raw milk is also a great choice if you have access to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bring the milk mixture to a low simmer. As it heats, you’ll notice that very small curds will begin to form in the milk. Once this happens, give the mixture a big stir to encourage curdling, reduce the heat to low and cook for a couple of minutes. \u003c/p>\n\u003cp>Next, remove the pot from the heat, but keep the milk warm and happy by covering the pot with its lid. Let the milk incubate and continue to curdle, covered, for 30 minutes. This long, slow, warm curdling time will encourage larger curd formation and a nicer final ricotta.\u003c/p>\n\u003cfigure id=\"attachment_118950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg\" alt=\"After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/separated-curds-buttermilk-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a 30 minute incubation time, curds will form in a thick raft on top of slightly milky whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After 30 minutes, there should be a large raft of curds floating on top of the whey. Unlike when making cheeses with rennet, the whey won’t be entirely clear; this is okay. Scoop those curds out of the pot using a slotted spoon and place them in a colander lined with a triple layer of cheesecloth. Don’t get lazy and dump the whole pot through the colander. You want to treat the curds gently to keep them intact, light, and fluffy. \u003c/p>\n\u003cfigure id=\"attachment_118949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/scooping-curds-2-new.jpg\" alt=\"Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/scooping-curds-2-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop out the curds using a slotted spoon and let them drain in cheesecloth-lined strainer. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the curds drain for anywhere from 10 minutes (for a soft, spreadable ricotta) to an hour (for a firm ricotta to use for cooking). If you’re unsure what you’re looking for, just taste the ricotta every 10 minutes or so and remove it from the colander when it tastes good to you. There’s no right or wrong answer here!\u003c/p>\n\u003cp>Once the ricotta is how you like it, scoop it out into a bowl or storage container. If you’d like a little extra richness, you can stir in some heavy cream at this point. Many recipes call for adding cream at the very beginning of cooking; however, I find that you get the most bang for your buck, cream-wise, by stirring it in at the end. \u003c/p>\n\u003cp>That’s it! Your ricotta is ready to use. I like to serve it in a bowl, drizzled with olive oil and sprinkled with freshly ground pepper, but it is also great stuffed into pasta shells or spread on crostini. Whatever you do, eat it right away!\u003c/p>\n\u003cfigure id=\"attachment_118947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/final-no-evoo-new.jpg\" alt=\"Homemade ricotta cheese.\" width=\"1920\" height=\"1357\" class=\"size-full wp-image-118947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-1180x834.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/final-no-evoo-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade ricotta cheese. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Ricotta Cheese\u003c/h2>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>A few tablespoons of heavy cream (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a triple layer of cheesecloth.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Let the ricotta drain for at least 10 minutes, or up to 1 hour. The final draining time depends entirely on your taste and how you will be using the ricotta. If you’re using the ricotta as a spread or a dip, 10 to 20 minutes of draining should be plenty. If you’re using the ricotta for cooking, such as stuffed pasta shells or lasagna, you will want to drain the cheese until it is quite dry, around 1 hour.\u003c/li>\n\u003cli>If you’d like a little extra richness in your ricotta, stir in a tablespoon or two of heavy cream to the drained cheese.\u003c/li>\n\u003cli>Eat plain, drizzled with olive oil and cracked pepper, or in any other way you love to eat fresh, creamy cheese.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”",
"title": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m a fan of chicken wings. Not necessarily the traditional buffalo-style wings which you find at every sports bar chain in America, but the sticky spicy garlicky wings you might find at \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/18/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine/\">Kin Khao\u003c/a> in San Francisco, the amazing wings made famous by \u003ca href=\"https://pokpokpdx.com/\">Pok Pok\u003c/a> in Portland, or these \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">little gems\u003c/a> that we fried up in my kitchen a few years ago.\u003c/p>\n\u003cp>Recently though I ate some buffalo-style wings at \u003ca href=\"http://theshuckeryca.com/\">The Shuckery\u003c/a> in Petaluma, CA, that made me rethink my aversion to one of America’s all-time favorite bar foods…in the form of cauliflower “hot wings.” Now, you might be skeptical. I certainly was. But hear me out…when done right, the cauliflower retains a meaty heft and holds up well to a light batter, crisp on the outside, savory and tender on the inside. And when doused with tangy-spicy \u003ca href=\"http://www.franksredhot.com/\">Frank’s RedHot\u003c/a> (made decadent with a bit of butter) and some blue cheese dressing and celery sticks, you might forgo the original for this vegetarian version.\u003c/p>\n\u003cp>Good news vegetarians and gluten-free folks – this one’s for you! And if you want to make this vegan, just swap out regular butter for your favorite vegan butter (or don’t use it and just use the Frank’s RedHot Sauce on it’s own), and use crumbled cashew or almond cheese instead of the blue cheese dressing.\u003c/p>\n\u003cfigure id=\"attachment_118780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Buffalo Cauliflower “Hot Wings”\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as an appetizer)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Canola, peanut, or other high-heat oil for deep frying\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1/4 cup hot sauce such as Crystal’s or Frank’s RedHot Sauce\u003c/li>\n\u003cli>3/4 cup rice flour\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup sparkling water\u003c/li>\n\u003cli>1 medium head cauliflower, trimmed and cut into 1 to 2-inch florets\u003c/li>\n\u003cli>About 1/3 cup blue cheese dressing, for serving\u003c/li>\n\u003cli>Celery sticks, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg\" alt=\"Prepping the cauliflower\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the cauliflower \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg\" alt=\"Cut the cauliflower into 1 to 2-inch florets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cauliflower into 1 to 2-inch florets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg\" alt=\"Prepping the celery sticks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the celery sticks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg\" alt=\"To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat an oven to 200F and place a large rimmed baking sheet on the middle rack.\u003c/li>\n\u003cli>Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer (or heat up your deep fryer if you have one). Have ready a wire rack lined with paper towels and a spider or slotted spoon and tongs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg\" alt=\"Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. Add the sparkling water and stir to combine, until a smooth batter is formed. Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg\" alt=\"In a large, shallow bowl, whisk together the rice flour, baking powder, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg\" alt=\"Add the sparkling water and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sparkling water and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg\" alt=\"The batter should have a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The batter should have a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg\" alt=\"Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes (I suggest taking a piece out after 5 minutes and cutting into it to determine the exact timing). Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg\" alt=\"When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg\" alt=\"Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg\" alt=\"Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118782\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg\" alt=\"Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Allow the oil temperature to return to 330F before frying the rest of the cauliflower, in batches if necessary. Keep the fried cauliflower warm in the oven on the baking sheet while you fry the remaining.\u003c/li>\n\u003cli>When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg\" alt=\"When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce, then pile it on a platter, providing extra hot sauce on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg\" alt=\"Buffalo Cauliflower Hot Wings\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Forget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!",
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"description": "Forget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!",
"title": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings” | KQED",
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"headline": "4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”",
"datePublished": "2017-07-03T13:46:16-07:00",
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"slug": "4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m a fan of chicken wings. Not necessarily the traditional buffalo-style wings which you find at every sports bar chain in America, but the sticky spicy garlicky wings you might find at \u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/18/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine/\">Kin Khao\u003c/a> in San Francisco, the amazing wings made famous by \u003ca href=\"https://pokpokpdx.com/\">Pok Pok\u003c/a> in Portland, or these \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\">little gems\u003c/a> that we fried up in my kitchen a few years ago.\u003c/p>\n\u003cp>Recently though I ate some buffalo-style wings at \u003ca href=\"http://theshuckeryca.com/\">The Shuckery\u003c/a> in Petaluma, CA, that made me rethink my aversion to one of America’s all-time favorite bar foods…in the form of cauliflower “hot wings.” Now, you might be skeptical. I certainly was. But hear me out…when done right, the cauliflower retains a meaty heft and holds up well to a light batter, crisp on the outside, savory and tender on the inside. And when doused with tangy-spicy \u003ca href=\"http://www.franksredhot.com/\">Frank’s RedHot\u003c/a> (made decadent with a bit of butter) and some blue cheese dressing and celery sticks, you might forgo the original for this vegetarian version.\u003c/p>\n\u003cp>Good news vegetarians and gluten-free folks – this one’s for you! And if you want to make this vegan, just swap out regular butter for your favorite vegan butter (or don’t use it and just use the Frank’s RedHot Sauce on it’s own), and use crumbled cashew or almond cheese instead of the blue cheese dressing.\u003c/p>\n\u003cfigure id=\"attachment_118780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Buffalo Cauliflower “Hot Wings”\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as an appetizer)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Canola, peanut, or other high-heat oil for deep frying\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1/4 cup hot sauce such as Crystal’s or Frank’s RedHot Sauce\u003c/li>\n\u003cli>3/4 cup rice flour\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup sparkling water\u003c/li>\n\u003cli>1 medium head cauliflower, trimmed and cut into 1 to 2-inch florets\u003c/li>\n\u003cli>About 1/3 cup blue cheese dressing, for serving\u003c/li>\n\u003cli>Celery sticks, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118771\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg\" alt=\"Prepping the cauliflower\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-prep-cauliflower-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the cauliflower \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg\" alt=\"Cut the cauliflower into 1 to 2-inch florets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-cut-flowers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cauliflower into 1 to 2-inch florets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg\" alt=\"Prepping the celery sticks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-cut-celery-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping the celery sticks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg\" alt=\"To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-sauce-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, in a small saucepan over medium heat, add the butter to the hot sauce and whisk to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat an oven to 200F and place a large rimmed baking sheet on the middle rack.\u003c/li>\n\u003cli>Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer (or heat up your deep fryer if you have one). Have ready a wire rack lined with paper towels and a spider or slotted spoon and tongs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118770\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg\" alt=\"Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-oil-thermometer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fill a Dutch oven or large, wide saucepan half full with the oil and heat over medium-high heat to 330F on a deep-fry or candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. Add the sparkling water and stir to combine, until a smooth batter is formed. Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg\" alt=\"In a large, shallow bowl, whisk together the rice flour, baking powder, and salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-dry-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large, shallow bowl, whisk together the rice flour, baking powder, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg\" alt=\"Add the sparkling water and stir to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-add-water1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sparkling water and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg\" alt=\"The batter should have a smooth consistency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-batter-consistency-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The batter should have a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg\" alt=\"Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-coat-for-fry-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the cauliflower florets into the batter and toss to combine, until each floret is coated with batter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes (I suggest taking a piece out after 5 minutes and cutting into it to determine the exact timing). Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg\" alt=\"When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-boiling-oil-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the oil reaches 330F, pick up a floret, allowing any excess batter to drip off, and very carefully add it to the hot oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg\" alt=\"Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-frying-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Repeat until you fill the pan, but don’t overcrowd it or the cauliflower won’t fry evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg\" alt=\"Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-spider-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the cauliflower, turning gently and occasionally with the spider, slotted spoon or tongs, until golden brown and crispy and the cauliflower is tender, about 6 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118782\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg\" alt=\"Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-fried-papertowel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the spider or slotted spoon, transfer the fried cauliflower to the paper towels to drain, and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Allow the oil temperature to return to 330F before frying the rest of the cauliflower, in batches if necessary. Keep the fried cauliflower warm in the oven on the baking sheet while you fry the remaining.\u003c/li>\n\u003cli>When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg\" alt=\"When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce, then pile it on a platter, providing extra hot sauce on the side.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-serve1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When all of the cauliflower is fried, place in a bowl and lightly coat with the hot sauce. Immediately pile the cauliflower on a platter and serve along with a small bowl of blue cheese dressing, celery sticks alongside and plenty of napkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg\" alt=\"Buffalo Cauliflower Hot Wings\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette",
"title": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.",
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"description": "Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.",
"title": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette | KQED",
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"headline": "4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette",
"datePublished": "2017-06-30T15:11:00-07:00",
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"slug": "4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
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"description": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts | KQED",
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"headline": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Summer Cookout: Grilled Chicken Fajitas",
"title": "Hot Summer Cookout: Grilled Chicken Fajitas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.",
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"description": "This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style",
"title": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not going to lie, this is a labor of love. Love of \u003ca href=\"https://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>, and love of pork (and let’s just get to this up front: I’m in no way saying this is the authentic Mexican way of making al pastor, but it’s a pretty darn good rendition). But back to my point. You’ll need to plan ahead, the marinade takes some time, but it makes a double batch that you can freeze so the next time you make it, it won’t take you so long. But I think it’s worth it. \u003c/p>\n\u003cp>I fell in love with al pastor tacos the first time I visited \u003ca href=\"http://www.sayulita.com/\">Sayulita\u003c/a>, a little surfer beach town north of Puerto Vallarta on the Pacific coast of Mexico. There, a popular street stand called \u003ca href=\"https://www.yelp.com/biz/tacos-el-ivan-sayulita\">Tacos El Ivan\u003c/a> draws locals, ex-pats, and tourists who line up for the succulent fire-roasted, marinated meat on a spit topped with fiery homemade salsa and fresh pineapple. \u003c/p>\n\u003cp>I can’t recreate that memorable moment on a dusty street in Mexico, balancing many tacos on a plastic plate with a cold but sweaty Tecate, but I can try to come close! Get started the night before, readying the meat, and the tacos will come together in a snap the day you make them. Serve these on small, warm corn tortillas or tuck the meat and pineapple mixture into iceberg lettuce cups for a carb-free “taco.”\u003c/p>\n\u003cfigure id=\"attachment_118320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Al Pastor Marinade\u003c/em>\u003c/strong>\n\u003cli>6 ancho chiles (2 1/2 to 3 ounces), wiped clean, seeds and stems discarded\u003c/li>\n\u003cli>1 1/4 cups chicken broth\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>1/4 cup white vinegar\u003c/li>\n\u003cli>2 tbsp vegetable oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp achiote paste\u003c/li>\n\u003cli>2 tsp ground cumin\u003c/li>\n\u003cli>2 tsp Mexican oregano\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1 chipotle chile in adobo, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>1 tbsp brown sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 lbs boneless pork butt roast\u003c/li>\n\u003cli>4 slices fresh pineapple, core removed, or 1 1/2 cups fresh pineapple chunks\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 small jalapeno, seeded and minced (optional)\u003c/li>\n\u003cli>Juice of 1 lime, plus more for serving\u003c/li>\n\u003cli>Corn tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg\" alt=\"Ancho chiles, wiped clean, seeds and stems discarded.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ancho chiles, wiped clean, seeds and stems discarded. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>You’ll need to marinate the pork overnight, so plan ahead! To make the marinade: In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. Transfer the contents to a blender.\u003c/li>\n\u003cfigure id=\"attachment_118359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg\" alt=\"In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg\" alt=\"Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg\" alt=\"Transfer the contents to a blender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the contents to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. Add the garlic, achiote paste, cumin, oregano, and salt, stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. (I make a double batch because this is such a pain to make, so freeze the other half in an airtight container for up to 3 months and pull it out next time you crave al pastor.)\u003c/li>\n\u003cfigure id=\"attachment_118379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-onions.jpg\" alt=\"Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-spices.jpg\" alt=\"Add the garlic, achiote paste, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the garlic, achiote paste, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg\" alt=\"Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-blender.jpg\" alt=\"Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sauce is cooling, put the pork roast into the freezer for about 30 minutes; partially frozen meat is easier to cut but you don’t want it rock hard or it will become too difficult to slice. Cut the pork into thin, 1/2-inch thick steaks and add to the bowl of marinade. Cover and refrigerate overnight, or up to 24 hours.\u003c/li>\n\u003cfigure id=\"attachment_118363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg\" alt=\"Cut the pork into thin, 1/2-inch thick steaks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the pork into thin, 1/2-inch thick steaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg\" alt=\"Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to make the tacos, set up a gas or charcoal grill for indirect medium-high heat. Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. Chop the pineapple and toss with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\u003c/li>\n\u003cfigure id=\"attachment_118391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg\" alt=\"Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg\" alt=\"Chop the pineapple.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the pineapple. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg\" alt=\"Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Reduce the heat on the grill to low. Remove the pork from the marinade, scraping off most of the marinade, and grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\u003c/li>\n\u003cfigure id=\"attachment_118399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg\" alt=\"Remove the pork from the marinade, scraping off most of the marinade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the marinade, scraping off most of the marinade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg\" alt=\"Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg\" alt=\"When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg\" alt=\"Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.\u003c/li>\n\u003cfigure id=\"attachment_118407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg\" alt=\"To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg\" alt=\"Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "These tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.",
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"description": "These tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.",
"title": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style | KQED",
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"headline": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style",
"datePublished": "2017-06-19T18:37:09-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not going to lie, this is a labor of love. Love of \u003ca href=\"https://en.wikipedia.org/wiki/Al_pastor\">al pastor\u003c/a>, and love of pork (and let’s just get to this up front: I’m in no way saying this is the authentic Mexican way of making al pastor, but it’s a pretty darn good rendition). But back to my point. You’ll need to plan ahead, the marinade takes some time, but it makes a double batch that you can freeze so the next time you make it, it won’t take you so long. But I think it’s worth it. \u003c/p>\n\u003cp>I fell in love with al pastor tacos the first time I visited \u003ca href=\"http://www.sayulita.com/\">Sayulita\u003c/a>, a little surfer beach town north of Puerto Vallarta on the Pacific coast of Mexico. There, a popular street stand called \u003ca href=\"https://www.yelp.com/biz/tacos-el-ivan-sayulita\">Tacos El Ivan\u003c/a> draws locals, ex-pats, and tourists who line up for the succulent fire-roasted, marinated meat on a spit topped with fiery homemade salsa and fresh pineapple. \u003c/p>\n\u003cp>I can’t recreate that memorable moment on a dusty street in Mexico, balancing many tacos on a plastic plate with a cold but sweaty Tecate, but I can try to come close! Get started the night before, readying the meat, and the tacos will come together in a snap the day you make them. Serve these on small, warm corn tortillas or tuck the meat and pineapple mixture into iceberg lettuce cups for a carb-free “taco.”\u003c/p>\n\u003cfigure id=\"attachment_118320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Al Pastor Marinade\u003c/em>\u003c/strong>\n\u003cli>6 ancho chiles (2 1/2 to 3 ounces), wiped clean, seeds and stems discarded\u003c/li>\n\u003cli>1 1/4 cups chicken broth\u003c/li>\n\u003cli>1/2 cup water\u003c/li>\n\u003cli>1/4 cup white vinegar\u003c/li>\n\u003cli>2 tbsp vegetable oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp achiote paste\u003c/li>\n\u003cli>2 tsp ground cumin\u003c/li>\n\u003cli>2 tsp Mexican oregano\u003c/li>\n\u003cli>2 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup orange juice\u003c/li>\n\u003cli>1 chipotle chile in adobo, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>1 tbsp brown sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>2 lbs boneless pork butt roast\u003c/li>\n\u003cli>4 slices fresh pineapple, core removed, or 1 1/2 cups fresh pineapple chunks\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1 small jalapeno, seeded and minced (optional)\u003c/li>\n\u003cli>Juice of 1 lime, plus more for serving\u003c/li>\n\u003cli>Corn tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118360\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg\" alt=\"Ancho chiles, wiped clean, seeds and stems discarded.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ancho chiles, wiped clean, seeds and stems discarded. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>You’ll need to marinate the pork overnight, so plan ahead! To make the marinade: In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. Transfer the contents to a blender.\u003c/li>\n\u003cfigure id=\"attachment_118359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg\" alt=\"In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-pan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large skillet (with a lid) over medium heat, toast the chiles until fragrant and toasted, turning often, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg\" alt=\"Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the broth, water, and vinegar, and bring to a boil over high heat. Turn off the heat, cover, and let side for 10 minutes to soften. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg\" alt=\"Transfer the contents to a blender.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-chiles-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the contents to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. Add the garlic, achiote paste, cumin, oregano, and salt, stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. (I make a double batch because this is such a pain to make, so freeze the other half in an airtight container for up to 3 months and pull it out next time you crave al pastor.)\u003c/li>\n\u003cfigure id=\"attachment_118379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-onions.jpg\" alt=\"Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the oil to the skillet and heat the oil over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-spices.jpg\" alt=\"Add the garlic, achiote paste, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the garlic, achiote paste, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg\" alt=\"Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-add-liquids-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, then add the orange juice, chipotle chile, adobo sauce, and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-blender.jpg\" alt=\"Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-blender-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until well combined, then scrape into the blender. Blend until the mixture is mostly smooth. If the mixture seems too thick add a little more broth or water until it has a sauce-like consistency. Pour half of the mixture into a large bowl and set aside to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sauce is cooling, put the pork roast into the freezer for about 30 minutes; partially frozen meat is easier to cut but you don’t want it rock hard or it will become too difficult to slice. Cut the pork into thin, 1/2-inch thick steaks and add to the bowl of marinade. Cover and refrigerate overnight, or up to 24 hours.\u003c/li>\n\u003cfigure id=\"attachment_118363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg\" alt=\"Cut the pork into thin, 1/2-inch thick steaks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-meat1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the pork into thin, 1/2-inch thick steaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg\" alt=\"Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-meat-sauce-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add pork to the bowl of marinade and coat meat thoroughly. Cover and refrigerate overnight, or up to 24 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to make the tacos, set up a gas or charcoal grill for indirect medium-high heat. Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. Chop the pineapple and toss with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\u003c/li>\n\u003cfigure id=\"attachment_118391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg\" alt=\"Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-grilled-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a perforated grill pan, grill the pineapple over direct heat until charred, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118394\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg\" alt=\"Chop the pineapple.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-pineapple-chopped-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop the pineapple. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg\" alt=\"Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tossed-salsa-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss pineapple with the red onion, cilantro, jalapeno if using, and lime juice and set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Reduce the heat on the grill to low. Remove the pork from the marinade, scraping off most of the marinade, and grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\u003c/li>\n\u003cfigure id=\"attachment_118399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg\" alt=\"Remove the pork from the marinade, scraping off most of the marinade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-prep-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the pork from the marinade, scraping off most of the marinade. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg\" alt=\"Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill until it begins to char and caramelize, turning once, about 10 to 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg\" alt=\"When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-grill-sheetpan-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the pork is nicely grill-marked on both sides, transfer it to a small baking sheet set over the unheated side of the grill and continue to cook slowly, about 5 to 10 minutes longer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg\" alt=\"Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-meat-cooked-slice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes. Chop the pork across the grain into thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture and serve, with more lime on the side.\u003c/li>\n\u003cfigure id=\"attachment_118407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg\" alt=\"To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-assemble-tacos1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To assemble the tacos, heap some pork al pastor onto a tortilla, top with the pineapple mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg\" alt=\"Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Grilled Pork Tacos, Al Pastor Style with more lime on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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1497650213000
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"disqusTitle": "Summer Dessert Recipe: Classic Strawberry Shortcake",
"title": "Summer Dessert Recipe: Classic Strawberry Shortcake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ",
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"description": "Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ",
"title": "Summer Dessert Recipe: Classic Strawberry Shortcake | KQED",
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"headline": "Summer Dessert Recipe: Classic Strawberry Shortcake",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"meta": {
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"source": "WNYC"
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"id": "fresh-air",
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"hidden-brain": {
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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