FoodBozo.com

Whenever I go out to eat at an Indian restaurant, I make sure the meal includes plenty of raita on the side. Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little to hot and spicy. In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market. You could easily use cilantro instead of the mint, or carrots or papaya in place of the cucumbers.

Read more here: Cucumber Mint Raita

My partner Demián and I live in the desert in Baja California Sur, Mexico. This time of year the heat is rising and the humidity is heavy. Two of our favorite ways to cool off is to crank up the blender for frosty libations and to pull out the vintage Tupperware popsicle sets for adult ice pops.

Read more here: Frozen Fun — LeNell it All

Ingredients
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Read more here: Creamy Baked Fettuccine with Asiago and Thyme

Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye. We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade. Now, you don’t need a tandoor oven to make tandoori chicken (thank goodness). You can cook it over a grill (charcoal preferred) or just in an oven with a broiler.

Here’s the recipe: Tandoori Chicken

In our “What People Are Cooking” column, see how our recipes turned out in other cooks’ kitchens. Every week we choose a recipe that several food bloggers made and feature it here with photos and links. Share your own experience; submit your blog.

THE RECIPE: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

Read more here: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze

When the temperature is hot and the humidity is high, the last thing you want to do is heat up your kitchen. These easy no-cook recipes will keep your house cool and satisfy your appetite for the taste of summer.

Read more here: No Cook Recipes

Pull out that checkered tablecloth, fire up the grill and look no further for perfect all-American recipes, like Guy’s 4th of July Cocktail, Alton’s Fried Chicken and a new take on the classic Flag Cake.

Read more here: 4th of July Favorites

Looking for that perfect Fourth of July recipe? Bon Apétit served up a Fourth of July menu guide.

Read more here: FOURTH OF JULY

America’s Independence Day is a traditional red, white and blue celebration which usually includes foods with an outdoor flavor followed by bright fireworks at night. In honor of this holiday, try Fourth of July recipes with a red, white and blue color scheme to add to the festive theme. Remember, food safety in the heat of summer is a prominent concern.

Read more here: July 4th Recipes and Food

This wonderful fruit pie recipe was handed down from a fellow named Bill who clipped it out of a newspaper some 20 years ago. Year after year Bill brought his Pear Pie to family reunions and gatherings and it became famous in family circles as Bill’s Pear Pie.

Read more here: Bill’s Pear Pie