FROZEN AS­SETS

Better Homes & Gardens - Best of Summer Recipes - - Pesto Reimagined -

To freeze pesto, spoon it into sec­tions of an ice cube tray. Cover the tray tightly with plas­tic wrap and foil; freeze up to three months. If de­sired, pop frozen pesto cubes out of the tray and trans­fer them to a re­seal­able plas­tic freezer bag for longterm freezer stor­age.

Pestos of any va­ri­ety freeze well, so you can drop a bit of sum­mer’s fresh­ness into foods months af­ter the har­vest.

TIM LOVE HAS A SIM­PLE PHI­LOS­O­PHY WHEN IT COMES TO EN­TER­TAIN­ING.

“Fun first, then I think about the food,” he says. “I’ve found that if I’m cook­ing in the kitchen, I feel left out of the party. But if I’m grilling, ev­ery­one con­gre­gates around the coals, we have a cock­tail, and the party un­folds around the food.” Tim cooks most of his no-fuss menu right on the grill, from fresh veg­etable sides to the main course. “I ob­vi­ously love cook­ing for peo­ple,” says Tim, who helms six beloved Texas restau­rants, in­clud­ing the Lone­some Dove Western Bistro in down­town Austin. “But to me, there’s no greater mo­ment than right be­fore the meal, when ev­ery­one finds their place around the ta­ble, when the food is ready, and there’s that feel­ing that a feast awaits. That sweet mo­ment of an­tic­i­pa­tion gets me ev­ery time.”

A RE­LAXED TA­BLE MEANS RE­LAXED GUESTS. IF YOU’RE HAV­ING FUN, IT’S MUCH MORE LIKELY YOUR GUESTS WILL BE, TOO. — TIM LOVE

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