The grill is the only thing I’ll allow Matt to touch when it comes to cooking. He’s taken the opportunity and run with it. I think his steaks are better than most restaurant steaks.

My mom’s potato salad is distinctive and delicious. Whole potatoes, peeled and diced, tossed in a vinegar-based dressing with carrots, celery, and sometimes ham. Topped with boiled eggs.

Bryer’s ice cream topped with blueberry sauce made from local berries, in Massachusetts.

Whole, unshucked ears of corn soaked in water, then cooked (sometimes to a crisp) by burying them in a roaring bonfire.

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