by Elizabeth Brownfield in Recipes, August 5th, 2017
by Amy Reiter in News, August 4th, 2017
Backyard barbeques and picnics are what warm weather is made for, but summer soirées just don’t seem complete without a pasta salad on the table. These five dishes hit all the high notes — creamy, crunchy, and chock full of delicious flavors — and are guaranteed to have partygoers clamoring for seconds.
Our American Macaroni Salad (pictured above) is a crowd-pleasing classic. You just can’t go wrong with the combo of a creamy dressing, tangy onions and juicy tomatoes — plus celery for crunch. Read more
by Maria Russo, August 3rd, 2017
The craze for bacon on, in, wrapped around or infused into everything — from high-end restaurant fare to ice cream — has been raging for years and shows no real sign of letting up. That’s great for bacon lovers in all sorts of ways, but maybe not when it comes to paying the bill at the grocery store.
Demand for bacon is way up. In 2016, American consumers bought 14 percent more bacon in stores than they did in 2013. And that increased demand is outpacing supply, leading to surging wholesale and retail prices.
by Amy Reiter in News, August 3rd, 2017
Each and every one of the Food Network Star challenges is important, of course, but perhaps none is so all-or-nothing as the Episode 10 Star Challenge, when the final four hopefuls — including the winner of Star Salvation — fight to earn three pi...
by Brenna Mazur in Recipes, View All Posts, August 2nd, 2017
“It Must Be Jelly (‘Cause Jam Don’t Shake Like That)” — so goes the title of the old Glenn Miller song. But when it comes to fruit spreads, how can you really tell your jelly from your jam … or your preserves, for that matter?
It’s partly a matter of how much actual fruit is in them, according to Britannica.com. But it also has to do with preparation and proportion.
Here’s the breakdown:
by Amy Reiter in News, August 2nd, 2017
There’s little better than biting into a wedge of watermelon on a hot summer day — but we think these recipes improve on your watermelon experience even more. Turn the summer fruit into a salad, skewers, salsa and even a keg (!), and you’ll have plenty to keep your tastebuds satisfied and entertained until Labor Day.
Watermelon Punch Keg
Bored with your go-to selection wine and beer at summer parties? Next time, turn a ripe watermelon into show-stopping drink (and its dispenser!) instead. Your guests will love this easy rosé- and vodka-spiked beverage — plus, you get to whip out a power drill to make it.
by Amy Reiter in News, August 1st, 2017
Sriracha and kale may not really seem like the sort of things you’d expect to find in between the halves of your McDonald’s bun, but now you can. The House That Ronald Built is adding both yummy hipster signifiers to its sandwiches.
by Foodlets in In Season, Recipes, August 1st, 2017
Some like it hot — this we know. But it turns out that some may like it really hot, hotter than the McIlhenny Company, producer of Tabasco sauce, may have predicted.
by Amy Reiter in News, July 31st, 2017
They’re here and they’re on sale! We’re talking about cherries, of course. The first sightings of $1.99 cherries have made their way to my local grocery store, and I get a heaping bag of those beauties every time I go shopping. Now, once we’ve all had enough handfuls of fresh, juicy cherries to be satisfied, I like to start cooking with them. Get ready to extend your love of cherries from breakfast right through dessert.
Cherry-Pistachio Tea Cakes (pictured above)
How gorgeous are these cupcakes with whole cherries perched right on top? Bonus: They’re ready in a hurry, and they’re EASY!
by Elizabeth Brownfield in How-to, Recipes, July 31st, 2017
One day, not long from now, we’ll look back on these days as a primitive era when we couldn’t text someone an emoji of a sandwich on our iPhones whenever the sandwich-y mood struck us.
That will change later this year, when Apple releases its new sandwich emoji as one of 56 new emoji characters that will be made available for iOS, macOS and watchOS devices.
This is the time we dream about all year long: ripe, juicy summer tomatoes in myriad colors and sizes are exploding from backyard gardens, farmers markets and ordinary grocery stores alike. But with thousands of varieties out there, it can be tough to suss out the best way to use one from another. Here are the four basic types of tomatoes, and the best ways to maximize their height-of-summer flavors.
Cherry & Grape
Generally speaking, the smaller the tomato, the higher its sugar content — and the sweeter its flavor. That’s why cherry, grape and pear varieties including classic red ‘Sweet 100,’ bright orange ‘Sungold’ and deep purple ‘Black Cherry’ are perfect for popping in your mouth raw. They can be so sweet and colorful, in fact, that you might just see your veggie-adverse kid gobble them up like candy.
You can also simply roast them the oven (make a big batch and toss some in the freezer for winter months), or throw them into pasta with other summer M.V.P.s like corn and basil. Or, thread them onto skewers and toss them on the grill solo, or with fish, chicken or steak. Read more