Flavors and More .

By Judi Gallagher.

My husband reminds me every June 1st that Father’s Day is coming. In fact, I believe his battle cry of “extra steak all month long in honor of the sacred calling of Dadhood” is playing over the stereo speakers now. He is truly a meat and potatoes man and while he is the official griller in the family, I am known for my rib eye steaks, porcini-crusted and grilled pork chops, brined overnight.

I love summer foods – sliced tomatoes with sweet Vidalia onions and red bliss potato salad (made with Hellman’s mayo of course.) Sweet corn is currently outstanding and in abundance; Succulent Georgia peaches are widely available at roadside market stands and they’re ready to be transformed into delectable peach cobblers.

Since I am not much of a drinker, I make a pitcher of “no-jitos”: mango juice, fresh muddled mint, simple syrup and a splash of soda water over crushed ice. Cooking for dinner parties is so much more casual this time of year and skewers of watermelon and ahi tuna with a jalapeño-olive oil drizzle cool down the senses on hot summer nights.

This June is especially meaningful because Marsha Fottler and I have now expanded Flavors & More. Look for sassy recipes, cooking tips and “cooking” book reviews. We are heating up our cooking techniques and entertaining ideas, wine pairings and best of dining spots. So, with all this in mind – turn up your grills and enjoy-

And to all you Dads – Happy Father’s Day!

Scroll to Top