Set aside.. Whisk together 2 cups water, vinegar, salt, and sugar in a medium saucepan; cook over medium, whisking occasionally, until salt and sugar dissolve and mixture is boiling, 6 to 7 minutes.. Pour hot vinegar mixture over beans in jars, pressing beans down using a spatula until fully submerged.
it for a zippy noodle salad, or stuff it with a juicy mushroom-pork filling.Read on for our best ideas to incorporate summer squash into your seasonal menu.. Love any of these recipes?
Summer Squash Gratin.Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans.Summer squash, zucchini, leeks, and tomato create a stunning array of concentric circles in this warm-season gratin.
Gruyère and white wine add a welcome contrast of rich nuttiness and crisp brightness to the dish.. Get the Recipe.This upgraded tuna salad from Justin Chapple features cannellini beans that absorb the bright flavors of a thyme-and-lemon marinade.. Get the Recipe.
Smashed Summer Squash Salad.
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser., you've got to pick the best fighter.2012 F&W Best New Chef Tim Byres is a chef, restaurateur, consultant, stylist, and author of James Beard Award-winning cookbook Smoke: New Firewood Cooking.
An expert in live-fire cooking, Byres also creates experiential food & beverage programming.He has owned renowned restaurants such as Smoke in Dallas.. About Food & Wine.
Multiple Todd English restaurants (Boston); Daniel Boulud Brasserie at Wynn Las Vegas (Las Vegas); Straight Wharf (Nantucket).I learned how to cook with my heart from my mom.
(Editor: Powerful Pens)