BNJMN

Is it a burger bun without sesames? I never really thought to make my own buns, until my my good friend and maker-extraordinaire  Trevor  posted some of his very own brioche buns. I figured, if I'm hosting a barbecue, then making my own buns means that I control the stack! Burger-style, I baked them close so they baked up touching. There's something satisfying about the tactility of ripping them apart. The recipe I followed recommended eight servings per batch; I would recommend getting a few more and making them smaller. They're pretty, but it's a lot of bread competing with delicious burgers. Mmm... Bacon Bacon is a delicious addition to almost any burger. It would even kick up the veggie burgers that I made, with tofu, black beans, and quinoa. Whether this defeats the purpose depends on the eater I suppose... Grilled corn salad I didn't know what I would be serving at the barbecue, so I flipped though Bon Appétit's 67 Summer Recipes...

It's got more bite than it appears What to do with oodles of zucchini? I bought some a week ago and I needed to use them straight away. My solution? Noodle them up! I don't have a fancy spiralizer, so I have to use this julienne attachment on my mandoline. Works ok! This dish was surprisingly easy and came together in very little time. I initially didn't make enough noodle concoction – zucchinis really do shrink when cooked. I've adjusted how I made this to make for 4 generous portions, or enough for dinner tonight and lunch tomorrow. This packed quite a bit of flavour and I didn't need a lot to feel full. It can easily be made without the chow mien noodles or flour, but they respectively add structure to the dish and a thickness to the sauce. A side of Chinese greens would probably balance out the plate! Season chicken thighs with Salt Pepper Poultry seasoning, and Harissa seasoning Grill on barbecue until cooked. While this is grilling away, sa...