Speaking of grilling, here's a grilled halloumi and watermelon salad. These cheese-and-watermelon salads are everywhere, it seems. [via Serious Eats]
Always on top of the major issues of the day, Slate offers 12 steps to a better pasta salad. Who knew making pasta salad required a 12-step program? There's a few good tips here (yes to no raw broccoli), but some are questionable, or at least a matter of taste. The writer recommends avoiding acid, like lemon juice, which I don't agree with. I've found that acid, like in a vinaigrette, keeps pasta from being oily and bland. [Via Slate]
Mark Bittman strikes again! This time, with a delectable looking no-bake cheesecake topped with blueberries. I must try this soon. [via the NYT]
A subject dear to my heart, The Kitchn has a roundup of Florida-centric menus, all very appropriate for summer. [via The Kitchn]
Who doesn't like to laugh at creepy looking cakes? No one, that's who! I give you Cake Wrecks. The Internet is a wonderful thing, isn't it?
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2 comments:
Grilled haloumi and avocado is also a good combination, as I discovered recently at one of our local bakeries.
I was addicted to cold halloumi for one fattening month last year. I liked it for breakfast.
I agree with the lemon being a good idea on pasta salads! Since when does lemon ruin anything?
My friend brought over some "greek" pasta salad with feta, olives, tomatoes, and chicken, and it was so salty cold. But when I heated it up it was delicious.
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