Summer is tangled hair and sandy feet. It is long bike rides and cold drinks. It is fresh fruit and hot charcoal.
The summer issue of Chickpea - a vegan quarterly that is more about good quality food than about labels - sure knows what summer is all about. From barbecues to spicy foods and from ice cream sundaes to surfing, it is a love letter to what makes this short season feel so much longer than it is.
I'm thrilled to have married my fruit-tooth with my attraction to fire, and have contributed an article to this issue about grilled summertime desserts, complete with mix and match recipes. Grilled Strawberry Rhubarb Crumble (oh yes), Grilled Peaches and Ice Cream, and Rosemary Figs with Salty Pinenuts. The issue is available both digitally and in print (available for pre-order now). For those who are curious, there is a preview here.