I’ve never been a man who copes well with heat and humidity, being genetically prepared for a life on a Scottish hillside. But while summer is a tough time for me, I always have the consolation of summer eating — grilled corn, tomatoes with salt, sweet peaches and plums, dripping slices of watermelon, squash and mint, burgers, hot dogs, Elizabeth’s cherry pie, beers, and mint juleps.
Once it’s time to break out the flannels and wool socks, I often fall into a cooking rut of meat and potatoes. With no tomatoes or green beans, what’s the point of trying? But fall doesn’t have to be a drag. Fall has its own flavors and joys. And with a little planning, summer eating doesn’t have to be over just because summer is. Here are a few simple tips to keep autumn eating interesting.
— Brooklyn Supper, Babble
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