adapted from Fine Cooking (June 2012)
Our friend Jim just graduated from business school, and we invited him over for a celebratory dinner. Nothing fancy -- just a few friends for backyard cocktails and some food on the grill. (We did do one little thing to make it special. We made Jim's self-proclaimed all-time favorite cake.)
The biggest rule for the dinner? No indoor cooking. It was a steamy Saturday, and we didn't want to turn our apartment into a hotbox.
So we were very pleased to come across the feature in the June Fine Cooking on grain salads. The mag proclaims them "the new summer side," and we couldn't agree more.