Cooking rule number one for beginners and pros alike? Using fresh ingredients, which is why summer is something like a culinary heaven. Think about it: For a few glorious months, you’ll be blessed with nature’s most expressive colors, textures, and flavors. And, if you take a stroll to a farmers’ market, everything will be utterly binge-worthy and ridiculously effortless to whip up.
Don't believe us? We hit up green goddess Kimberley Hasselbrink, author of blog The Year in Food and upcoming cookbook, Vibrant: A Celebration of Color and Food, to be your tasty guide. Hasselbrink is take-charge at inventive pairings (peach and asparagus, anyone?). From crispy-crunchy salads to clever combinations that enhance what’s already the sweetest, juiciest peak produce around, she’s curated four summertime hits. Read on for all her seasonal recipes to get your farm-to-table on, stat.
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If you're a fan of Teruyoshi Hayashida's seminal preppy-fashion playbook Take Ivy, or Patricia Mears' Ivy Style, you may have found yourself wondering what the ladies were doing while midcentury men were getting natty in Brooks Brothers tweeds, bucks, and beat-up chinos. Well, the answer to that question has finally read
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