Sure, sure—it may be summer and some of our favourite chefs are taking a bit of a breather during these supposed “dog days.” But that doesn’t mean these foodies aren’t whipping up inspiring dishes and eating at some pretty incredible places during their hiatuses. In fact, summer seems to be a time for food creativity to develop and palates to blossom.
From Ree Drummond and Eden Grinshpan to Michael Smith and Alton Brown, here’s what our culinary superstars have been enjoying this summer. Bon appetit!
When in Montreal, Anna Olson tends to stop by Patrice Patissier for some mouthwatering (and eye-catching) desserts. Just check out this rhubarb concoction she enjoyed recently. This artful offering might actually be the definition of summer on a plate.
While travelling in Tel Aviv this summer with her family, Eden Grinshpan seemed to be all about the Mediterranean food. And why not? Between the pitas, hummus, fresh veggies, fish and garlicky dips, it’s nice, light and perfect for summer. Mmm, pita.
Who says you can’t have rice for breakfast? When one is searching for a hearty meal in Los Angeles to kick off the day, Sqirlla seems to be a top choice for Alton Brown. We wonder how long it took him to polish off this crispy rice with the works… Probably not long at all.
Speaking of hearty breakfasts, it looks like Giada is getting her energy this summer from this riff on eggs Benedict–which is also a riff on classic crab cakes. Introducing Salmon Cake Benedict, a brunch item at DeLaurentiis’s Nevada eatery, Vegas. The salmon cakes are elevated with wilted spinach, piquillo peppers and prosecco hollandaise sauce, and are served with some classic toast and poached eggs. Sign us up.
Some people stop and smell the summer flowers, other people devour them as culinary masterpieces. Michael Smith definitely falls into the latter category if this beautiful skillet he recently enjoyed is any indication. These mulled strawberries in haskap berry syrup with nutmeg biscuits and flower petal confetti are basically summer in a pan, and we just want to dive right in.
Ree Drummond has been busy pioneering her new cookbook this summer, and judging by some of the recipes she’s sharing it’s going to be epic. Fall, winter, spring or summer, we’re always down for bread and cheese. And when you pack melty cheese into a wheel of bread and serve it with some marinara sauce for dipping? Well that’s a recipe that just inspired us to host an end-of-summer potluck.
Sure, you could go for a pint and a platter of nachos after work, but that seems a little heavy on the tummy during these warmer summer months. That’s why we want to go the Mark McEwan route, and munch on these crispy rice cup crackers topped with tuna tartare, yuzu kosho and lime coconut instead. This Bymark appie isn’t just light and summery, but you also feel super artsy just eating it.
There are rice bowls, and then there are rice bowls a la Chuck Hughes. We knew the chef was obsessed with fresh seafood, but this dish he showcased recently at his Le Bremner restaurant in Montreal is basically any lobster-lover’s dream. Huge chunks of lobster, fresh pops of peas and a buttery sauce on rice? Um, yes please.
Speaking of lobster, the delicacy may just be the seafood of the summer. Bobby Flay also enjoyed it recently at his Bobby Flay Steak restaurant in Atlantic City, via this elevated take on surf-and-turf. Grilled to perfection and topped with honey mustard horseradish and mint, these skewers make barbecues everywhere jealous.
Simpler is always better, at least when it comes to wholesome cooking. Nigella Lawson continually proves this, especially with this summery take on old-fashioned tomato salad with homemade dressing. Now how refreshing does this look?
What do Chopped judges do for lunch when they have a break from filming during the lazy summer months? If they’re Geoffrey Zakarian they go for a chopped salad, of course. This one comes loaded with all of our faves, from blanched green beans to avocado, and it’s making our veggie-loving tummies grumble. Please excuse us while we go and chop one up ourselves.