Potato and macaroni salads: two of most iconic summer dishes in America. Here, elbow macaroni is tossed with ripe tomatoes, crunchy celery and a creamy dressing. Make it more personal by adding additional veggies for like diced bell peppers and cucumber.
With summer right around the corner, there’s never a better time to brush up on grilling safety. Yes, you may be the master of your grill; however, you can never be too careful.
1. Gas grilling should be done outside the home at least 10 feet away from the house.
2. Check all connections for leaks by turning on the cylinder valve and spraying the connections with a solution made by mixing equal amounts of liquid dish soap and water. If bubbles appear, those connections need to be tightened or replaced.
3. Keep the grill away from heavy foot traffic. It’s also highly recommended to keep children, pets and outdoor games like football away from the grill.
4. Always place lighters and matches away from the grill and children.
5. Wear fitted clothing. While you may be warm, you’re safest when wearing long-sleeved shirts, long pants and closed shoes.
A jam would seem an unlikely ingredient to be overlooked.
After all, legions of parents rely on the many offerings of the grocer’s PB&J aisle to maintain peace with the lunch-box crowd.
Except that when you peer past the usual suspects — strawberry, raspberry, grape, apricot — you find some seriously wonderful hidden jam gems that belong as much at the dinner table as they do slathered between slices of bread.
My favorite? Fig.
Fig jam has a thick, almost dense consistency and a rich, full sweetness that isn’t cloying the way many preserves are. My theory on that? Much of the sweetness comes from natural sugars; figs have one of the highest sugar contents among fruits.
Except they aren’t technically a fruit. Figs actually are flowers folded in on themselves. The tiny, crunchy seeds inside are the fruit. But I digress.
• Bridesmaids’ Melissa McCarthy appeared on Conan, where she revealed that, despite being unable to wear glasses on the back of her head, her character in the movie was inspired by Guy Fieri. [eater.com]
• The good folks at New York Magazine have found 51 restaurants coast-to-coast worth visiting. Your summer road trip just got more delicious. [newyork.grubstreet.com] [FN Local]
• Speaking of trips, interested in having or attending a destination wedding abroad? Here are some culinary customs for the big day that justify a plane ride. [epicurious.com]
• The New York Times takes a look at how organic farming, both in Europe and stateside, has boomed despite economic hardships and inflation issues. “Many farmers and analysts expect the sector to remain strong in coming years, helped by increased public awareness of environmental and potential health benefits [and] better organization and production techniques.” [nytimes.com]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.
Chances are you’ll be grilling burgers and dogs all summer long, so switch things up this Memorial Day by making fried chicken. Whether you’re making a small batch for your family or celebrating with a large crowd, you will become a fan fave with juicy chicken that’s crispy and golden all the way around.
Are you craving the charred taste of classic cheeseburgers, some skin-on hot dogs or a few finger-lickin’ baby back ribs? This holiday weekend marks the unofficial beginning of summer and with that comes the start of grilling season. So uncover that barbecue grill in the corner of your garage, drag it outside and fire it up! Whether you’re hosting a backyard cookout or just picnicking with your kids this Memorial Day, whip up the recipes below for a completely grilled meal that will hit all the right notes with you and your family.
To start your great grilling extravaganza, throw a batch of Great Grilled Wings from Food.com on the barbie. Slathered with a sweet and spicy sauce, these chicken wings are two-bite wonders.
To go with Emeril’s sinfully delicious chops, cook up – grill up, really – Food Network Magazine’s recipe for Tomato-Garlic Corn (pictured above). Sweet corn on the cob is grilled to perfection and covered with a fresh tomato, roasted garlic and herb mixture.
So good it doesn’t even need a bun, making Alton’s sweet and spicy pulled pork is easier than you think. Juicy and flavorful, the pork soaks overnight in a molasses-spiked brine and is smoked with a cumin, fennel, coriander and chili dry rub for 12 hours. Need help? Watch Alton make this recipe.
Sunny Anderson gave us a sneak peak of a special she’s filming for Food Network about the military, her family and food on her blog this week. A surprise for many fans, Sunny is a veteran Senior Airman herself and her father was a member of the historic 82nd Airborne, as well as an Army Ranger. As you plan your Memorial Day weekend, enjoy a meal with your favorite service member or simply honor them while sharing these tasty picnic recipes with your friends and family: Memorial Day Favorites.
Tyler Florence has been profiled by Forbes magazine in recognition of his growing entrepreneurial empire. Chef Florence has created an impressive $50 million business with four restaurants, 3 retail shops, a wine label, cutlery and cookware, a gourmet food line, a baby food brand called Sprout and more is expected to evolve with the help his wife and business partner Tolan Florence. You can see his video interview with Forbes on YouTube.
According to MSNBC and the AP: “The U.S. Department of Agriculture’s Food Safety and Inspection Service will announce today that it has lowered its temperature recommendation for cooking pork to 145 degrees. That’s a change from the agency’s longstanding guideline and means pork will be held to the same standard as beef, veal and lamb.”
Previously, the USDA recommended pork be cooked until an internal temperature of 160 degrees Fahrenheit had been reached.
“With its lower temperature recommendation, the USDA also called for letting the pork rest for 3 minutes after removing it from the grill or oven. The meat’s temperature will remain constant or rise during that period, killing any pathogens,” says the AP.