It’s summer, which means it’s officially grilling season! Susie Middleton joins us on this episode of The Fine Cooking Podcast to give us the low-down on grilling every vegetable under the sun. We’re talking stir-fries, vegetarian main dishes, and how to grill those smaller vegetables!
What We’re Cooking Now: Cherries
Chris loves to put fresh cherries in scones or make the Triple Cherry Galette from Abigail Johnson Dodge’s The Everyday Baker, and to roast cherries.
Kathy loves to use fresh cherries in drinks:
Interview with Susie Middleton
Her books are:
Her article in the current issue of Fine Cooking is on grilling vegetables.
We talk a lot about cooking small vegetables, or stir-frying on the grill, for which a grill basket is essential.
To put vegetables at the center of the plate, Susie looks to pantry staples like beans, artisan breads, and pasta or noodles to build a meal around. Her results, like this Zucchini Bruschetta or Grilled Shiitakes with Somen and Asian Greens are satisfying main dishes where even carnivores don’t miss the meat.
Diana’s recipe for homemade baking powder: 2 parts cream of tartar, 1 part baking soda, 1 parts cornstarch, mix thoroughly and store it in an airtight container.