We have been entertaining machines lately — I think partly because it’s June (so many things to celebrate), but mostly because we bought some new furniture for the patio, and we are looking for any excuse to sit outside with one of these in hand, and hang with friends. Dinners have been your typical DALS summer standbys ( grilled fish , baby back ribs , yogurt-marinated everything ) but lately, we’ve gotten kind of creative with the starters. I thought I’d share a few with you.
Deviled Eggs with The Works (above) This one is ripped right from the pages of * Canal House Cooks Everyday * , a book that should be front and center on your cookbook shelf. (Unless you have something against simple, elegant food.) They’re deviled eggs , topped with various trimmings: roasted red peppers, smoked salmon, pickled onions, snipped chives, and bacon. (Leave a few unadorned for the kids.) You can make them ahead of time and chill in the fridge. Always key.