The Cheat Sheet to Early Summer Entertaining

Rip & Tan: How do you adjust the way you cook to incorporate seasonal fruits and vegetables?

Lori Stern: I let the ingredients speak for themselves! I merely just try to enhance their flavors, color and versatility.

Rip & Tan: Your presentation is always so beautiful—any tips for the not-so-aesthetically inclined?

Lori Stern: That’s very sweet of you to say, thank you! I love to decorate with fresh herbs and edible flowers. The secret is actually the easiest thing ever—just toss them lightly on top so they scatter a little flutter. That way, the placement doesn’t look too intentional and it has a natural, wild feel.

Rip & Tan: The warmer months have some of us avoiding the heat of our ovens—how can we keep cooking at home without turning the kitchen into a sweat lodge? 

Lori Stern: Very good question!  Al fresco dishes are a go-to in my summer kitchen, like room temperature salads featuring different raw or flash-cooked vegetables, a touch of grated hard or crumbled soft cheese, and a quick dressing or sauce.

Rip & Tan: What are some easy go-to meals or snacks to prepare for last-minute guests? 

Lori Stern: I love serving grazing boards with vegetables, mezze, or cheese. They’re extremely easy to throw together last minute and guests love the variety of flavors, textures and colors. I always have homemade crackers on hand which ups the ante more than anything else on the board.