It’s the beginning of summer, and I keep getting more and more excited with each visit to the green market. There’s something new in season every week, from peas to carrots to beautiful berries — strawberries then blueberries then blackberries. I can’t wait until the market abounds with fresh corn. This is just the right time to get a copy of Jane Hornby’s new cookbook, “Fresh & Easy: What to Cook and How to Cook It,” with 75 recipes that are perfect for warm-weather cooking, including chapters on breakfast and brunch, picnics, barbecues, sides and salads. “Fresh & Easy” offers easy-to-follow instructions and step-by-step photographs that guide home cooks through the entire recipe. Even a seemingly complicated dish like seafood risotto only requires 25 minutes of prep time and 18 minutes for cooking. I’ve chosen three sample recipes to give you a taste of summer through the cookbook. Check out the recipe boxes to the right for avocado and chorizo toast, sweet corn and cheesy butter and summer pudding trifle.
Credit: All photos and recipes are from “Fresh & Easy: What to Cook & How to Cook It” (2012) by Jane Hornby, courtesy of Phaidon Press.