Cold temperatures and gusty snowstorms keep many of us hunkered down for the winter, presumably with a warm bowl of soup. This year, try generating some heat in your kitchen with recipes inspired by the tropics. That’s right! Put your mind on island time and let these dishes fill your home with the sweet scent of a beach vacation. Read more
Bright, light and full of bold flavor, traditional pesto is a hallmark of the summer season, mainly thanks to the vibrant fresh basil that gives the sauce its famed green hue. But believe it or not, pesto doesn’t have to be all about the basil. In fact, you can make this standard puree with nearly any greens you happen to have on hand.
On this morning’s all-new episode of The Kitchen, the co-hosts checked off items from their summer bucket list and introduced simple ways to savor the tastes of the season, including a five-minute Non-Basil Pesto recipe. It’s easily customizable to whatever greens are available, and it yields craveable results every time. Geoffrey Zakarian starts with a flavorful blend of bold garlic and walnuts for subtle crunch then looks to the greens. He chooses a mix of arugula, kale and mint, but he also suggests fresh herbs and spinach, among other picks. Whirl them in the food processor with the garlic and nuts, then boost the richness by adding Parmesan and a hefty glug of olive oil for smoothness. Perhaps best of all is that this mixture keeps well in the fridge or freezer, so you can hang onto it for later.
If you’ve ever decked yourself out in an all-white outfit in October in a defiant act of who-ever-decided-I-couldn’t-anyway, then you aren’t alone. Though fashion worshipers may call wearing white after Labor Day an extreme and unforgivable faux pas (because how dare you), it’s one of those rules that either you follow or you don’t. Around here, we have our own issues when it comes to accepting that (sigh) summer is over and we have to move on with our lives. Though foods don’t necessarily fade out of style, they do fall out of season. There are a slew of foods that are on the summer-only list, though no food police is ever going to come after you if you eat them in another season. These are the dishes you should cook outdoors before Labor Day comes and goes (and they look mighty fine next to a pair of white jeans, might we add).
Once you put your rickety charcoal grill into storage, your chances of chowing down on a hot dog nosedive. That’s because hot dogs just taste better when they’re all juicy and char-marked — especially when you toast the buns on the grill too. Fire up the grill one last time for Bobby Flay’s Grilled Link Hot Dogs with Homemade Pickle Relish (pictured above) before you put your hot-dog-eating pursuits on hold until next year.
Some of our favorite summer desserts are red, white and blue. They’re the perfect combination of patriotism and seasonality: We usher in the season on Memorial Day, with fresh strawberries, raspberries and blueberries shining in flag cakes, cobblers and crisps, then pull out all the stops with patriotic treats come the 4th of July. Give the red, white and blue dessert palette a last hurrah this Labor Day weekend with these festive, simple sweets. They’ll send summer off with a proper salute. Read more
The days that can entail plans for a picnic are numbered, and Labor Day might be your last opportunity for a true eat-outside affair this year. End the summer season the right way with our tips for how to plan the perfect picnic, plus our full lineup of picnic-perfect recipes.
If you haven’t gone for one of our brand-new Brick-Pressed Sandwiches just yet, what are you waiting for? The impressively jam-packed sandwiches, like this Italian Combo and Broccoli Rabe Pressed Hero number (pictured above), rely on the force of gravity, which helps load as many ingredients as humanly possible into one sandwich — and they might just be the feed-a-crowd element your picnics have been missing.
Nothing quenches your thirst quite like a tall, icy glass of lemonade on a hot day. And somehow it feels even more delicious and treatlike when that lemonade is pink. It’s not that pink lemonade tastes different — at least, not usually. Still, something about its gently blushing, sky-at-sunrise hue makes every sip just a bit more special.
But did you ever pause to wonder how pink lemonade came to be? After all, lemon juice — even the juice from pink lemons, which do exist — is not pink.
The history-minded people at Smithsonian magazine have recently recounted the tale of pink lemonade’s origins. Or should we say “tales”? Because there are two different versions of how pink lemonade originally got its color — and they both involve the circus.
A brief timeline, with dates plucked from the Smithsonian article:
Peaches, berries, corn, zucchini…our favorite flavors of summer are oh-so-fleeting. Find the best ways to carry them into fall and beyond with these techniques for preserving, freezing, pickling and more.
Nothing tastes as good as a peach, raspberry or squash picked at the height of its season. Plus, that’s generally when produce is at its cheapest too. So it’s worth a little prep work to have frozen summer produce to use in cooler months.
Start by washing and thoroughly drying fruit. Berries can be frozen whole, but you’ll want to slice and remove the pit of peaches, nectarines, plums and other stone fruits. Once the fruit is cleaned and prepped, place it on a parchment-lined baking sheet in a single layer so the pieces aren’t touching, and cover loosely with plastic wrap. Freeze until solid (a few hours, or overnight), and then transfer to a freezer bag. (Yes, you could skip this last step and throw all your sliced peaches into one big bag, but then it would freeze together into a big brick instead of individual pieces.) Read more
Unless you’ve shielded your eyes from your calendar at all costs (we don’t blame you), you know September is approaching — and fast. No matter how many beaches you’ve hit, parks you’ve sprawled in or weekend trips you’ve taken, we can guess there’s one summertime tradition you still haven’t gotten enough of: the outdoor cookout. Before it’s too late, live it up over the long Labor Day weekend and celebrate the end of summer with our favorite cookout-ready recipes.
Even if you think that burgers have no season, you can bet that they taste better fired up on a hot grill (while you’re in your bathing suit … with a cold beer in your hand). Go big over Labor Day weekend with Trisha Yearwood’s Cheese-Stuffed Burgers, which trade the usual slice of cheese on top for a molten, gooey and cheesy center.
Grilled dinners are famously quick and fuss-free; they’re essentially just one-pan (one-machine?) dinners that require little more than a quick scrub after cooking. But what if we told you there’s a way to make them even easier? Yes, it’s possible. The secret is a foil pouch. You can make these little packs by folding up a piece of aluminum foil, and not only can they be tossed after cooking — resulting in no cleanup whatsoever — but they also guarantee a moist place for the food to cook, which means your dish will turn out juicy and full of flavor.
Guy Fieri’s taking us on a trip to Flavortown, and this time it’s not on the road with Diners, Drive-Ins and Dives. Instead, the feast of flavor is happening right at home. He’s known for bringing over-the-top bold flavors to any dish he makes, and the everyday chicken dinner is no exception. Follow his lead and amp up the flavor at your next get-together with one of his fan-favorite chicken recipes.
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint (pictured above)
It takes just three ingredients — rice wine vinegar, sugar and soy sauce — to pickle the chiles and dates that give these wings bold layers of flavor.