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The Cookstr Weekly: Labor-Free Labor Day

September 3, 2014

Approaching the last long weekend of the summer always prompts in me a bit of a life-flashing-before-my-eyes feeling. There were so many things I had enthusiastically planned back in May: road trips, blueberry picking, reading heavy books while drinking herb-infused cocktails on a porch somewhere, finally making ice cream at home, more than one trip to the beach.

But there’s still time for one last picnic or backyard barbecue to celebrate the last hurrah of summer. Kebabs and skewers on the grill are perfect for Labor Day get-togethers: fun to make and to eat, they’re pre-portioned and just the answer to September burger burnout. With some fresh salads, fruity desserts, and roasted vegetables, you’ll be sending summer out in style.

Warmest regards,


Kara Rota
Editorial Director


  by Katie and Leeann Chin

Skewers and kebabs make perfect party food, in part because they do away with the impossibility of trying to balance a plate, knife, and fork while standing and chatting with the neighbor’s daughter. Beef, chicken, pork, fish, shellfish, and vegetable chunks all do well on the grill, and can also be cooked under the broiler if you run out of barbecue space or get rained out. This recipe employs a spicy, umami-filled marinade that turns flank steak into a tender and savory treat.



Fish novices, rejoice: if you’ve been reluctant to try cooking fish at home, this easy recipe is a great jumping-off point. Black cod’s rich texture makes it difficult to overcook, especially when steamed. Steaming is both a very healthful and a flavorful way to enjoy fish, as it allows a certain purity of flavor to shine through. Note: Plan ahead, as the fish must marinate overnight before cooking.” 

– Lorna Yee 
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