FriendlyIam

Everywhere I turn I see fresh corn. At the farmers market, the supermarket, and deli- there's just no avoiding it. So, what ends up happening is I end up with a dozen in my fridge and no one eating them! Below is a great recipe for a summer salad packed with punch, perfect for a barbecue or potluck. Also, if you're ever looking for something to do with your leftover cooked corn on the cob, this is it. Fresh Corn, Sugar Snap & Tomato Salad Makes 1 large bowl 6 corn on the cob, cooked 2 cups sugar snap peas, trimmed and sliced lengthwise 3 cups mixed baby tomatoes, halved handful of roughly chopped cilantro handful of roughly chopped mint 1/4 cup red wine vinegar 3 tablespoons olive oil 2 tablespoons sugar 1 tablespoon dried basil lots of salt and freshly ground black pepper Use a sharp knife to cut the corn off of the cob. Place all the remaining ingredients in a large bowl and toss well. A great side to serve with grilled fish or meats. Can be made several hours in advance....

Nobody really wants to do heavy cooking during the summer. This time of year, I am always searching for easy, quick, light dishes to prepare for dinner. Last week, I was playing around with some ingredients that I had in the fridge, and I came up with this fresh, summery salmon recipe that explodes with flavor and texture. I have made it 3 times since then! The fish is simply cooked in the oven, and then drizzled with this gorgeous citrusy-gingery-soy marinade, and topped with lots of freshly chopped cilantro, mint and salted peanuts. This casual salmon dish is perfect for a summer gathering, and can be prepared in no time. Use the leftovers on top of a mixed green salad or to stuff pitas for a brilliant lunch. Thai- Style Summer Salad Serves 6 1.5 pound Salmon fillet, skin removed ( I used Salmon Trout) 1/3 cup soy sauce Juice from 1 large orange (or 1/4 cup orange juice) 1.5 tablespoons minced ginger 3 tablespoons plum sauce or duck sauce 2 tablespoons maple syrup 2 tablespoons r...

I love, love, love the taste of cooking with sour cherries. Probably because they are hard to get, and pretty much only available once a year, as their season is brief, a few weeks at the end of June and beginning of July. Needless to say. when I spotted them at the market last week, I had to grab them. And the first thing that came to mind was without a doubt, sour cherry jam - there's nothing like it! Now, I must be honest, this isn't a typical 1-2-3 Kim recipe, working with sour cherries, ie., pitting the sour cherries, takes patience. But, it's really worthwhile, especially because chances are, you'll only do it once a year. It also helps if you find a handy assistant, as I did: my 11 year old niece. I love David Lebovitz's recipe for "No Recipe Jam"- it's really brilliant. Here's a link to his recipe in its entirety, I have the summed up version below:  http://www.davidlebovitz.com/2005/06/norecipe-yikes/ The results are out of this world. The...

 There is nothing more luxurious, sexy and luscious than silky, perfect meringues. They are lovely to look at and even lovelier to eat. I suppose that meringues may be one of those desserts that people might avoid because they assume that they are tricky to make. But, it's so worth the try, because if you master meringues, you master meringues... And, I mastered them on the first try, so why couldn't you? I love that meringues don't have to look perfectly shaped or structured, the beauty lies in their imperfections. I like to make really big, shiny meringues because they remind me of over-the-top marvelous jewels. They can be topped with shaved chocolate or a variety of chopped nuts, but I simply adore this recipe, "Cinnamon and Hazlenut Meringues" which is adapted from one of my favorite cookbooks, "Ottolenghi". Cinnamon & Hazlenut Meringues Makes about 12 big meringues 7 egg whites 1 cup superfine sugar 1/2 cup muscavado sugar (can be found at hea...