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Recipe: Zucchini-Mint Soup
I was inspired to create this recipe after spending a weekend with my Aunt Susie, who has a fabulous garden and who so generously let me harvest some zucchini squash and mint from it. The beauty of this recipe is you can substitute any vegetable or herb for the zucchini and mint. Try peas and basil or mushrooms and arugula.What I Ate This Summer
This week, Khalil relives some of his favorite summer food moments. By Khalil Hymore
When I was a kid, one of my favorite things about going back to school every fall ( besides the new clothes) was writing the obligatory "How I Spent My Summer Vacation" essay. My sister and I often spent our summers in my mother's hometown of Cleveland, N.Y., just outside Syracuse. Growing up in California, upstate New York always seemed so exotic to us. Everything was different: the weather, the accents, and, of course, the food.
Video: Grilling 101
Recipe: Blackberry Caipirinha
By Khalil HymoreThe mellifluous caipirinha, Brazil's national drink, is often prepared using whichever fruit happens to be in season, making it an extremely versatile cocktail. I like to make mine with fresh summer blackberries because they blend wonderfully with the tart limes and the sweet sugar. To make a traditional caipirinha, simply leave out the blackberries and double the amount of lime wedges. Beware: These drinks are potent!
Recipe: Lobster Casserole
By Khalil HymoreThis is the perfect late-summer dish to prepare for friends and family: Lobster is abundant and fresh, the summer nights begin to cool and you find yourself craving the comforting fare of the coming cold-weather months. Serve with a simple salad and a cold beer and you have the perfect meal!
The Wide World of Food Blogs
There is no doubt that the Internet has drastically changed
the way we interact with food--from shopping to cooking, it's all at our
fingertips. This week Khalil shares some of his favorite food blogs with us.
By Khalil Hymore
Recipe: Summer Fruit Pies
By Khalil Hymore
I love to make these individual hand-held pies whenever I host a picnic because it's so fun to present my friends with their very own pie and it makes cleanup so easy. I use peaches, because peach pie is my hands-down favorite, but this recipe makes it so easy to substitute your own favorite summer fruit -- blueberries, nectarines, cherries, or blackberries. Sometimes, in early fall, when it's still warm enough for an alfresco meal, I'll make them with fresh apples and cinnamon.
Picnic, Please!
A blanket, a patch of grass, some simple food, and a warm summer evening add up to a very romantic date idea: a picnic.
By Khalil Hymore
Food and romance go hand in hand. From marriage proposals in fancy restaurants to smashing wedding cake into your new spouse's face at your reception, chances are you shared your last romantic moment with a meal (or at least it started with a meal and maybe ended in the bedroom!). While there are many romantic culinary situations one can find oneself in, to me nothing is more romantic than a picnic.
Refrigerator Woes for the Single Girl
This week, Khalil dissects the busy single gal's refrigerator and offers some advice on how to spruce it up.
By Khalil Hymore
Recently, a single girlfriend of mine was lamenting the fact that she barely even has time to grocery shop, let alone cook. I suppose lawyers working for big-city law firms don't really have much time to pursue the culinary arts. Being young and single, she raised a unique concern about stocking her kitchen. Apparently, she is not worried about actually cooking but rather fears that her sparsely stocked fridge will scare off potential boyfriends.
Lights, Camera, Cook
This week Khalil talks about food stylists and takes us behind the scenes of his video shoot for WEtv.com.
By Khalil Hymore
One of the questions I am asked most often when people find out that I work with food magazines is "What do you do to the food to make it look so good in the pictures?" Like everyone else out there, I have heard all of the same rumors, such as glue being used for milk, raw turkeys being "browned" with a blowtorch and some varnish, and the use of fake ice cream. The truth is, I have never experienced these tricks on any shoot that I have worked on. The main reason why food looks so good in magazines, books, and on television is because of a very talented group of folks out there called food stylists.