The humble, grillable flank steak

This undated photo provided by America's Test Kitchen in May 2018 shows grilled flank steak with garlic herb sauce in Brookline, Mass. This recipe appears in the cookbook “Cooking At Home With Bridget And Julia.” (Daniel J. van Ackere/America's Test Kitchen via AP)

We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger steak, flank steak boasts rich, full, beefy flavor.

How to fertilize your garden organically

This undated photo shows application of an organic fertilizer in New Paltz, NY. Soybean meal is only one of a number of organic material that can be used to fulfill plant nutrient needs. (Lee Reich via AP)

In gardening, whether you’re talking about pest control or fertilization, “organic” generally means natural. The word “organic” refers to “organic matter,” the linchpin of organic gardening and, traditionally at least, all good gardening. “Organic matter” is material derived from what is or was once living.

Chocolate Peanut Butter Ice Cream Pie

This May 2018 photo shows a chocolate peanut butter cup ice cream pie in New York. This desert is from a recipe by Katie Workman. (Cheyenne Cohen via AP)

If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry than bowls of ice cream.

Israeli Couscous, Swiss Chard, Peppers

This September 2018 photo shows Israeli couscous in New York. Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. (Mia via AP)

Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and make a great base for a hearty side or salad.

A BLT that showcases dueling dynamics

This October 2017 photo shows a California BLT in New York. This dish is from a recipe by Katie Workman. (Sarah E Crowder via AP)

As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.

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