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"disqusTitle": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
"title": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.\u003c/p>\n\u003cp>The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.\u003c/p>\n\u003cp>I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">smoked turkey\u003c/a>!\u003c/p>\n\u003cfigure id=\"attachment_121959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121959\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8314-new.jpg\" alt=\"Sweet Potato Spoonbread with Roasted Poblanos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Spoonbread with Roasted Poblanos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Potato Spoonbread with Roasted Poblanos\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 poblano peppers (about 1/2 lb)\u003c/li>\n\u003cli>1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>3/4 cup half and half\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 cup fine cornmeal\u003c/li>\n\u003cli>4 large eggs, separated\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7111-new.jpg\" alt=\"2 poblano peppers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">2 poblano peppers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7191-new.jpg\" alt=\"On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7356-new.jpg\" alt=\"Remove and discard the stem, skin, and seeds, then finely dice the poblano.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and discard the stem, skin, and seeds, then finely dice the poblano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7613-new.jpg\" alt=\"Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7653-new.jpg\" alt=\"Set aside until cool enough to handle, then peel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside until cool enough to handle, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7693-new.jpg\" alt=\"Add the flesh to a food processor and process to a smooth puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flesh to a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7719-new.jpg\" alt=\"You should have about 1 1/4 cups puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 1 1/4 cups puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7737-new.jpg\" alt=\"Generously butter a 2-quart Dutch oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter a 2-quart Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7754-new.jpg\" alt=\"In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7777-new.jpg\" alt=\"Slowly pour in the cornmeal while whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the cornmeal while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7802-new.jpg\" alt=\"Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7861-new.jpg\" alt=\"Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large mixing bowl and set aside to cool for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7910-new.jpg\" alt=\"In a bowl, whisk together the egg yolks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121939\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7916-new.jpg\" alt=\"Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121943\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7962-new-1.jpg\" alt=\"Stir in the sweet potato puree and poblanos.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree and poblanos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8046-new.jpg\" alt=\"In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121946\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8052-new.jpg\" alt=\"Medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121950\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8082-new.jpg\" alt=\"Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121952\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8103-new.jpg\" alt=\"Scrape the mixture into the prepared Dutch oven. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mixture into the prepared Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121954\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8282-new1.jpg\" alt=\"Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8383-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This Thanksgiving, swap out your aunt’s marshmallow-topped sweet potatoes for this savory-sweet variation of classic Southern spoonbread.",
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"description": "This Thanksgiving, swap out your aunt’s marshmallow-topped sweet potatoes for this savory-sweet variation of classic Southern spoonbread.",
"title": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos | KQED",
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"headline": "Thanksgiving Recipe: Sweet Potato Spoonbread with Roasted Poblanos",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>Down-home southern spoonbread is a kind of cornbread soufflé pudding-like dish that is served either on its own or as a side dish. It’s great piled into a bowl with butter melting all over it (and sometimes maple syrup), and equally delicious alongside roasted meats and poultry.\u003c/p>\n\u003cp>The most classic version is simply cornmeal mixed with milk, salt, egg yolks, and beaten egg whites. But loads of embellished variations exist, from adding corn kernels and cheese, to spicing it up with jalapenos, to folding in sautéed bell peppers and onions.\u003c/p>\n\u003cp>I took this version to the Thanksgiving table because I’m always looking for fun new ways to make sweet potatoes, and because, being from the south, I’m partial to classic southern cuisine. Made with a baked, orange-fleshed sweet potato and roasted poblano peppers (often mislabeled pasilla peppers at the grocery store), this slightly spicy, just-a-bit-sweet, earthy version makes a great companion to roast turkey. And if you are looking for a southern-inspired Thanksgiving, try it with braised collard greens and \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">smoked turkey\u003c/a>!\u003c/p>\n\u003cfigure id=\"attachment_121959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121959\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8314-new.jpg\" alt=\"Sweet Potato Spoonbread with Roasted Poblanos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Spoonbread with Roasted Poblanos \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Potato Spoonbread with Roasted Poblanos\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\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>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 poblano peppers (about 1/2 lb)\u003c/li>\n\u003cli>1 sweet potato (about 1 lb), scrubbed and pierced a few times with a knife\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>3/4 cup half and half\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 tbsp dark brown sugar\u003c/li>\n\u003cli>2 teaspoons kosher salt\u003c/li>\n\u003cli>1 cup fine cornmeal\u003c/li>\n\u003cli>4 large eggs, separated\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7111-new.jpg\" alt=\"2 poblano peppers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7111-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">2 poblano peppers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Position the oven rack about 6 inches below the broiler and preheat the broiler. On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. Remove from the oven and set aside until cool enough to handle. Remove and discard the stem, skin, and seeds, then finely dice the poblano.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7191-new.jpg\" alt=\"On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a small broiler-proof baking sheet, broil the poblanos, turning regularly, until blackened all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7356-new.jpg\" alt=\"Remove and discard the stem, skin, and seeds, then finely dice the poblano.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove and discard the stem, skin, and seeds, then finely dice the poblano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, re-position the oven rack to the middle of the oven and preheat to 375F. Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes (timing depends on the age of the sweet potato so keep checking it after about 30 minutes). Set aside until cool enough to handle, then peel. Add the flesh to a food processor and process to a smooth puree. You should have about 1 1/4 cups puree.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121919\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7613-new.jpg\" alt=\"Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the sweet potato on a small baking sheet and bake until tender and easily pierced with a knife, about 45 minutes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7653-new.jpg\" alt=\"Set aside until cool enough to handle, then peel.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside until cool enough to handle, then peel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7693-new.jpg\" alt=\"Add the flesh to a food processor and process to a smooth puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7693-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flesh to a food processor and process to a smooth puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121924\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7719-new.jpg\" alt=\"You should have about 1 1/4 cups puree.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You should have about 1 1/4 cups puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Increase the heat to 400F. Generously butter a 2-quart Dutch oven. In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. Slowly pour in the cornmeal while whisking constantly. Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7737-new.jpg\" alt=\"Generously butter a 2-quart Dutch oven.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7737-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Generously butter a 2-quart Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7754-new.jpg\" alt=\"In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7754-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan over medium heat, warm the milk, half and half, butter, sugar, and salt until the butter is melted and the mixture is steaming. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7777-new.jpg\" alt=\"Slowly pour in the cornmeal while whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7777-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly pour in the cornmeal while whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121931\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7802-new.jpg\" alt=\"Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7802-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until the mixture thickens, 1 or 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7861-new.jpg\" alt=\"Transfer to a large mixing bowl and set aside to cool for about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a large mixing bowl and set aside to cool for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the egg yolks. Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. Stir in the sweet potato puree and poblanos.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7910-new.jpg\" alt=\"In a bowl, whisk together the egg yolks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7910-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121939\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7916-new.jpg\" alt=\"Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7916-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle the egg yolks over the warm cornmeal mixture, stirring quickly and constantly with a rubber spatula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121943\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7962-new-1.jpg\" alt=\"Stir in the sweet potato puree and poblanos.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7962-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the sweet potato puree and poblanos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121945\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8046-new.jpg\" alt=\"In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In mixing bowl using an electric mixer fitted with the whisk attachment, whip the egg whites to medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121946\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121946\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8052-new.jpg\" alt=\"Medium-stiff peaks.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8052-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-stiff peaks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121950\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8082-new.jpg\" alt=\"Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dollop about 1/3 of the egg whites into the cornmeal mixture and fold to combine. Add the remaining whipped egg whites and gently fold to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape the mixture into the prepared Dutch oven. Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_121952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121952\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8103-new.jpg\" alt=\"Scrape the mixture into the prepared Dutch oven. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8103-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scrape the mixture into the prepared Dutch oven. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121954\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8282-new1.jpg\" alt=\"Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8282-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden and puffed, 35 to 45 minutes (do not open the oven for the first 30 minutes). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8383-new.jpg\" alt=\"Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8383-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Guide: How To Prepare Turkey Six Different Ways",
"title": "Thanksgiving Guide: How To Prepare Turkey Six Different Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Recipe: Thanksgiving Smoked Turkey with Spice Rub",
"title": "Recipe: Thanksgiving Smoked Turkey with Spice Rub",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.",
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"description": "This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.",
"title": "Recipe: Thanksgiving Smoked Turkey with Spice Rub | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs",
"title": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "This 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.",
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"description": "This 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.",
"title": "Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"link": "/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs",
"authors": [
"5015",
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"disqusTitle": "Recipe: Sweet Summer Blueberry Crumble",
"title": "Recipe: Sweet Summer Blueberry Crumble",
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"content": "\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \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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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Burning Man Food Tips: Nutritious Snacks for the Playa",
"title": "Burning Man Food Tips: Nutritious Snacks for the Playa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Headed to Burning Man? Here are some healthy food tips and recipes to nourish your body for a fabulous time on the playa.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta",
"title": "DIY Cheese Recipe: Learn How Easy It Is To Make A Batch Of Homemade Ricotta",
"headTitle": "Bay Area Bites | KQED Food",
"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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"excerpt": "Making homemade cheese sounds like an intimidating prospect. And yes, many cheeses do require quite a bit of work, time, and practice to get right. Ricotta is not that kind of cheese.",
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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",
"disqusIdentifier": "117624 https://ww2.kqed.org/bayareabites/?p=117624",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/",
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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",
"dateModified": "2019-02-19T12:34:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
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"guestAuthors": [],
"slug": "4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings",
"status": "publish",
"path": "/bayareabites/117624/4th-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",
"datePublished": "2017-06-22T05:41:22-07:00",
"dateModified": "2017-10-17T12:26:24-07:00",
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"slug": "summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"path": "/bayareabites/118315/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.",
"title": "Hot Summer Cookout: Grilled Chicken Fajitas | KQED",
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"headline": "Hot Summer Cookout: Grilled Chicken Fajitas",
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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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"title": "Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style | KQED",
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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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