Cheesy eggs and avocado make yummy breakfast taco

This May 24, 2017 photo shows breakfast tacos at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

Long before I knew that the origin of breakfast tacos were a hotly debated topic, I was eating them and loving them. I had my first breakfast taco many years ago in Houston and have enjoyed many more in Austin, Texas. But, I am not about to give birthright credit to any particular city in because I am fairly certain that Mexican immigrants all grew up with their mother’s version of “breakfast tacos.”

Serve Clam Tomato and Bacon Stew with garlic bread

Thie June 20, 2017 photo shows a clam, tomato and bacon stew with grilled garlic bread in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Cooked hard-shell clams are an unbeatable two-for-the price-of-one delight. You get the clams themselves and the clam liquid they give off as they cook, which creates an instant sauce with astonishing depth of flavor. And it’s simple. You just combine the clams with some liquid (and aromatics, if you want — here I’ve added scallions, garlic and tomatoes), cover them and let them steam until the shells open.

Stone Fruit Almond Upside-Down Cake is summertime treat

This June 21, 2017 photo shows a stone fruit, almond upside down cake in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

This recipe for Stone Fruit Almond Upside-Down Cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.

Three Melon Soup is a summer showstopper

This June 16, 2017 photo shows a three-melon soup in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of cantaloupes and honeydews, the first move is to smell the stem end to make sure it smells strongly of melon. With watermelon, begin by searching for a large yellow spot on the outside — a sign that the melon ripened for a good long time in the sun. (Watermelons don’t rotate as they ripen; the yellow spot marks the part never exposed to the sun. The larger the spot, the longer it ripened.)

Yummy Spanish tortilla without all the calories

This June 24, 2017 photo shows a lightened sweet zucchini and chorizo Spanish tortilla in Coronado, Calif. This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)

Growing up in the Southwest, a tortilla was a thin flatbread used to wrap around grilled meat and make tacos. I was in my 30s before I visited Barcelona, Spain, and was served a Spanish tortilla — a completely different dish — and I fell in love instantly.

Halibut Fried Fish Sandwich

This April 6, 2017 photo shows a fried halibut fish sandwich in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder/Katie Workman via AP)

I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I’m not doing that at home. That’s for an indulgent summer seafood shack lunch, or if you’re lucky enough to find yourself in a British pub.

A rose may be a rose, but varieties vary

This undated photo shows blossoms of Strawberry Hill rose in New Paltz, N.Y. From breeder David Austin comes Strawberry Hill rose, which is one of many modern shrub roses that captures the look and fragrance of old-fashioned roses with today's sought-after repeat-blooming and disease resistance. (Lee Reich via AP)

Seeing gardens awash in rose blossoms this time of year is undoubtedly what prompted my sister-in-law to call me for suggestions on what roses to plant. We’ll see if she can sustain her enthusiasm until early fall or spring, either of which would be better times for planting.

Pages

ADVERTISEMENT

Subscribe to