In any given year, July is a big month for my family, with three birthdays—my mom’s, Shiv’s, Jill’s—and the anniversary of my father’s death. But this year, we’ve got an especially big time going, as we are in medias res of moving Jill’s parents here to Texas. They’ll be moving into a house just down the street from my mom, which means that you should probably expect to see announcement of a Carroll/Mehra family reality show forthcoming in fall of 2014.
It’s a nutty, wonderful time around these parts, and to pile on the crazy, we’re getting onto a plane today to travel to Memphis to celebrate Shiv’s mundan ceremony, a traditional Hindu rite of passage that we’ve been planning for the last year. There will be more pictures and explanation of the weekend to come, but for now, I wanted to share a few season favorites, as I did for June, in the hopes that some of them might find their way into your kitchen this month!
Much love for a safe and celebratory Fourth—
This giant, puffy pancake is sure to be a crowd-pleaser, and is especially delightful when topped with berries or sliced peaches.
Cold soup is the ultimate summer lunch. For a spin on this recipe, I recommend roasting the tomatoes, onions, peppers, & garlic ahead of time—adds a really excellent depth of flavor.
This salad has made the internet rounds, and for good reason; it’s fresh, unusual, and goes super-well with grilled steak or fish.
A blue-ribbon recipe if there ever were one; make it now while the corn and tomatoes are in their prime!
This guest post from Jill features two tried-and-true family recipes to help you enjoy the summer’s okra bounty.
A spicy dish with Indian flavors, using the sweetness of summer cucumbers as a cooling foil.
These are a bit involved but totally worth it—cool, creamy pudding topped with warm, boozy cherries, need I say more? Plan ahead, as the puddings need to chill in the refrigerator for a few hours before you can eat them.
Fun to say (clafouti!) and really quite simple to make, this dessert is sophisticated and good for a crowd.
Summer’s here, in all its glory.
Not many words for today’s post, just these images of my kid (& the dog) enjoying the heck out of a homemade strawberry-yogurt popsicle, plus a list of some recipes you might consider trying—or returning to—this month.
I love every recipe I post, but sometimes I just plain forget about them once they’ve appeared on the blog. (The frequency with which I search my own blog for ideas of what to make is kinda goofy.) So, I figured, if I’ve managed to forget about some of these, then there are bound to be ones you may have missed as well.
Will be posting new recipes this month, too! Just flipped through the June issue of Bon Appetit and felt like the whole thing was stuffed with recipes I want to try. Plus, the latest Saveur features this incredibly gorgeous feature about Midsummer’s Day in Sweden and now I find myself oddly compelled to make my own Aquavit…if I give into that impulse, I promise to share the results.
Happy summering, my friends!
This one is incredibly simple & so satisfying—I served it a few weeks ago alongside Homesick Texan’s lemon bread, and the combination was fantastic.
Perfect for using up an abundance of Farmers Market or backyard garden veggies!
Another great way to load up on summer produce, and a great dish to make ahead. serve alongside the protein of your choice, on top of toasted bread, or use to fill vegetarian tacos or enchiladas
This dough comes together in the food processor & the recipe calls for cold butter, which means you can pull these cookies together super-fast! even better—make a double batch of the dough, roll one half into a log & keep in the freezer all summer for easy slice-and-bake cookies.
Cocktails made with jalapeno, tequila, guava, & ginger beer, for all your happiest hours.
Sometimes you get burnt out on hummus, you know? this is a great, healthy dip alternative that doubles as an excellent sandwich spread. I’ve also tried roasting the red peppers before making the dip (as suggested by a reader), and enjoy that variation quite a bit.
A satisfying one pot meal. for a variation on the theme, try this fried rice method; I used it just yesterday as a way to repurpose a bit of leftover grilled meat, some coconut rice that had been hanging out in the fridge for a few days, and fresh veggies into a complete meal.
A house favorite; we’ve made this 3-4 times already this summer!
Because you knew there had to be something fried on this list! these are light, and the green goddess dip that goes alongside them is incredibly flavorful.