• One Post, Two Months: Seafood, Meet Foods That Cool


    August 1, 2014 What better way to segue into August's "Foods That Cool" topic than by carrying over something from our seafood spectacular in July? Eater Tessa does it flawlessly this week with her finely tuned Paleo recipe for ceviche ... serve ...

    One Post, Two Months: Seafood, Meet Foods That Cool
  • A Chef & A Seafood Sustainability Pro Dish On Fish


    July 25, 2014 What is sustainable seafood, and why should the average fish-loving consumer care? Chef Aaron McCloud, recently returned from a fishing expedition himself, and John Rorapaugh of seafood vendor ProFish, Ltd. offer their expert advi ...

    A Chef & A Seafood Sustainability Pro Dish On Fish
  • Salt Crusted Fish: Overcoming A Fear Of Whole Fish


    July 18, 2014 This is a true story of overcoming the sense of intimidation one Eater faced when considering whole fish preparation. She discovered that salt crusted fish is actually a fun shortcut to delicate taste and sophisticated presentatio ...

    Salt Crusted Fish: Overcoming A Fear Of Whole Fish

August 29th, 2014

Kiwi + Peppers + Watercress = Foods That Cool; A Recipe Trilogy As Our Series Finale

In this feature, we take one food in three directions: sweet, savory and a spin. Sounds easy if you’re talking tomatoes — but a sweet burger? And with the spin, you may be in for a culinary adventure … or an atrocity. You just never know.

We close out our month with a Sweet, Savory & Spin post from your founding foodies. It’s no surprise to see Sarah tackling Sweet, and it’s clear she’s got the LOWdown on “Food That Cool” with a cold food and an equally chilling main ingredient. Amy’s got a surprise in mind for Savory: hot peppers! She visits The Spread in Norwalk, Ct., for something spicy to take the heat off. And, last but not least, April brings us to the finish line with the Spin … and a cool ingredient from our first post of the month. She adds in another cooling food, and kicks it up with some tangy feta for a simple end-of-summer salad.



By Sarah

There’s nothing better than capping off a hot summer day with a sticky sweet ice cream treat. Even better? Mix in a fruit with the power to cool you off even more. With that in mind, Sarah mixes up a batch of pale green kiwi ice cream to prove it can be done.

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The Spread4


By Amy

While hunting for a savory dish to include in August’s Sweet Savory & Spin feature, Amy stumbled upon The Spread in Norwalk, Conn. Their grilled shishito peppers — what owner Chris Hickey calls “pepper roulette” — were the perfect fit. Peppers are cooling? Who knew!

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By April

Yes, it’s true: summer is slipping away. So wouldn’t you rather be out enjoying it, than hovering over your stove? This super-quick recipe, combining both sweet and savory summer flavors, is just what you’re after. Spin it together, then head for the park. Stat.

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Posted in Sweet, Savory, and Spin
We The Eaters
August 22nd, 2014

A Cool Treuse: The Chartreuse Swizzle


Nothing better on a hot day than a drink that blends flavors of the islands and the Alps. Stir in some fruit juices and a touch of mint … and it’s pure chill-out heaven. Greta schools us on the spirits and methods (swizzle?) of this dreamy drink, with some help from David Bouchard, principal bartender at Florida bar The Cooper. Continue reading Read more

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Posted in Dear Diary
We The Eaters
August 15th, 2014

Keeping It Cool…As A Cucumber


Fond memories of a friend’s Greek restaurant inspire Eater Adam to cool things off … with cucumber. His garlicky rendition is sure to take the heat off , and complement just about anything you pair it with. Continue reading Read more

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Posted in Dear Diary

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Looking for more ways to preserve the fresh summer flavors as we ease into Fall? We have the answer -- fermentation. All month long we're not only bringing you recipes, but we're talking technique and so many health benefits.

Eater Amy starts our month off by learning all about the hows and whys of fermented foods.

Ease into the process and health benefits by trying out a yummy easy recipe.