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"PinterestFacebookfresh and easy cookbook\nJane Hornby, 33, a London food writer (think a Gen Y Nigella Lawson), is a master of fresh summer foods. Her new book, Fresh Easy: What to Cook How to Cook It, went around our office like wildfire. Why? Her genius recipes are perfect for everything from beach parties to elegant dinners, and they are so simple. &amp;quot;Summer means you don&amp;#39;t have to follow any rules,&amp;quot; says Hornby. &amp;quot;Stir leftover muffin bits into ice cream, turn not-so-fresh arugula into pesto, and pile whatever you&amp;#39;ve got on a pizza. Don&amp;#39;t be afraid to experiment!&amp;quot; You can start with these ideas.\n\nPinterestFacebookblueberry and cream cheese muffins\nAnd the secret ingredient is\u2026cream cheese!\nBlueberry Cream Cheese Muffins\nMakes 12\nGreat for a Sunday brunch or with a cup of coffee on the way to the office.\n7 tbsp. unsalted butter 3 tbsp. sunflower or vegetable oil 1 cup low-fat plain yogurt 2 tsp. vanilla extract 3 large eggs 3 \u00BC cups all-purpose flour 1 tbsp. baking powder Just under 1 cup superfine sugar \u00BC tsp. fine salt 6 oz. blueberries 4 oz. cream cheese\nPinterestFacebookjane hornby\nMuffin Tip Blueberries not your thing? You can sub in chopped peaches or plums instead, says Hornby (above). And store muffins in an airtight container.\nLine a muffin pan with wrappers; preheat oven to 400\u00B0F. Melt butter in a medium nonstick pan over low heat. Remove from heat; whisk in the oil, yogurt, vanilla, and eggs. Sift flour and baking powder into a large bowl, stir in the sugar and salt, then make a well in the middle. Pour the yogurt mixture into flour well. Lightly fold the dry ingredients into the wet using a rubber spatula until the mixture has just come together. Pour in the blueberries, working them into the batter with the bare minimum of stirring. (The mixture will still look lumpy.)\nSpoon half the batter into the prepared baking cups. Then dot about \u00BD tsp. of the cream cheese on top of the batter in each half-filled muffin cup. Add remaining batter, then another \u00BD tsp. of cream cheese on each muffin. Bake the muffins for 18 to 20 minutes, or until golden. Let cool in the pan for 10 minutes, then transfer to a rack and let cool completely.\nNext: an easy summer lunch \u00BB\nPinterestFacebookciabatta pizza\nPizza trick! Spread the tomato paste to the very edges to keep bread from burning.\nCiabatta Pizza\nServes 4 to 6\nImpressive, and ready to serve in about 15 minutes.\n3 tbsp. tomato paste 2 tsp. dried oregano 2 tbsp. extra-virgin olive oil, plus more for drizzling Sea salt and freshly ground black pepper 1 large garlic clove 1 medium ciabatta loaf or Italian bread loaf 4 oz. goat cheese 1-3 tomatoes, sliced 10 slices spicy salami \u00BD cup pitted black olives 2 handfuls arugula or fresh flat-leaf parsley\nMix tomato paste, all but a pinch of oregano, the olive oil, and some salt and pepper in a small bowl. Crush garlic, and stir into mixture. Preheat the broiler. Cut bread in half lengthwise, then place on baking sheet, cut side up. Put under broiler until pale golden, about 2 minutes. Spread the tomato-paste mixture over the bread. Slice or crumble goat cheese, and put on top; add tomatoes, salami, and olives. Sprinkle with remaining oregano and some black pepper, then drizzle oil on top to meld it all together. Broil pizzas for about 10 minutes. Top with arugula or parsley. Cut into halves for entr\u00E9es, thirds for apps.\nNext: a backyard dinner \u00BB\nPinterestFacebookSticky BBQ Chicken\nSticky BBQ Chicken Slaw\nServes 6\nThe two-step cooking process keeps the chicken moist and delivers major flavor.\n12 chicken pieces (thighs or drumsticks work best), skin on 2 tbsp. paprika 1 handful fresh thyme 2 tsp. sea salt \u00BD tsp. freshly ground black pepper 1 tsp. chili powder \u00BD cup dark-brown sugar cup ketchup 2 tbsp. Worcestershire sauce 1 tsp. Tabasco hot sauce\nUsing a sharp knife, slash the chicken a few times down to the bone. Mix the paprika, thyme, salt, pepper, chili powder, and 3 tbsp. of the brown sugar in a large bowl or food-storage bag, then add chicken and rub well. Leave the chicken in the rub for at least 1 hour, or ideally 12 hours, in the fridge. Then, preheat oven to 350\u00B0F. Make the sauce: Mix the remaining brown sugar, ketchup, and Worcestershire and hot sauces until smooth. Place chicken in a large roasting pan. Roast until cooked through, about 30 minutes (make a cut with a sharp knife to check&amp;#8212;you may see a little pink, but it should not be bloody). Prepare for final cooking: Check that charcoal is white hot, or preheat gas grill to 400\u00B0F (or oven to 425\u00B0F). Grill (or bake) chicken, turning often, until sizzling and hot through to the middle, about 10 minutes. Remove from heat, spoon sauce on top, and serve with slaw.\nSimple Slaw\nCut 1 small red cabbage into thin slices, removing core. Slice 1 onion and 2 tangy apples, and add to cabbage in a large bowl. Mix cup mayonnaise and 2 tbsp. cider vinegar to make the dressing. Toss slaw with dressing, and sprinkle with salt and pepper. Serves 6 to 8."^^<http://www.w3.org/2001/XMLSchema#string>
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