Politics, religion, same-sex marriage, breast feeding, health care, sometimes it seems that there's nothing that American's don't vehemently fight about. But, just like you shouldn't bring up your hatred of Chuck Norris around your NRA-loving uncle at Thanksgiving – it's also not a great idea to walk into a party and loudly exclaim your love of cilantro.

For such a small herb, it's a hugely contentious food. There's even a blog named “I Hate Cilantro” and a Facebook page, as well. So, a couple of weeks ago I started a little research project about why people don't like it, what makes it such a divisive issue and which celebrities have chimed in with their preferences (and I tried to track down a few to ask the question).

However, just because it's a hot button herb, doesn't mean that the subject can't be funny. In fact I laughed out loud at Julia Child's pithy, cilantro-loathing comments in 2002 when she had this exchange with CNN's Larry King:

CHILD: I don't like cilantro.

KING: What is that?

CHILD: It's an herb that has a kind of a taste that I don't like.

Broccoli was once one of our favorite vegetables, but for some reason it's faded into the background in recent years. We just haven't been making it, eating it or craving it. At a recent farmers market, though, I saw a gorgeous head of broccoli practically glowing with angelic light.

The craving was back.

At first I didn't have any particular use in mind for it. A stir fry? Just steamed in all it's pristine glory? Then as I unloaded the food into the fridge my mind flashed to a dish that Launie and I used to make all the time a decade ago - a Chinese broccoli sesame salad. This salad is the exception to the rule of using sesame oil sparingly. The sesame oil-based sauce brings a sweet, tangy richness and the broccoli keeps it crunchy and light. It's great as a side dish or a light lunch. It's simple and quick to prepare, but there is some wait time to let the flavors fully develop.

Is there anything better than a basket that's overflowing with your favorite fruits and vegetables? It's a sight like the one that greeted me yesterday that makes me sad for "Winter Launie and Jedd," who have to make do with mostly wimpy grocery-store greens and flavorless little tomatoes. "Summer Launie and Jedd" on the other hand are enjoying the sights, smells and tastes of farm-fresh food.

First off, some beautiful green and yellow beans along with red scallions.

Grilled chicken cafreal – a spicy Goan dish with chilies, cumin and ginger - is a change of pace from the usual summertime fare. It's also a great way to use the abundant gifts available from your farmer's market or CSA.

It's mid-July and what's left to grill? In New England we've been having such a hot stretch that I can't comprehend turning on the oven – so pretty much everything on our plates has grill marks. The other day I was craving something spicy, and it dawned on me that this traditional Goan dish would be fantastic for dinner. Also, it would be a bright and colorful change from the usual suspects