Tag: summer

How Pink Lemonade Got Its Color

by in News, August 30th, 2016

How Pink Lemonade Got Its ColorNothing 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:

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Saving Summer Produce

by in In Season, August 30th, 2016

Refrigerator PicklesPeaches, 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.

Freezing
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.

Fruit
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

The Ultimate Summer Send-Off: Your Labor Day Cookout Menu

by in Holidays, Recipes, August 28th, 2016

Cheese-Stuffed BurgersUnless 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.

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2 Easy Foil-Packet Dinners That Will Save Your Sanity Come Cleanup Time

by in Recipes, Shows, August 27th, 2016

Grilled Foil-Packed Chipotle ShrimpGrilled 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.

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11 Standout Chicken Dishes for Summer from Guy Fieri

by in Food Network Chef, Recipes, August 26th, 2016

Grilled chicken wings with pickled red chiles dates and fresh mint 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.

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End-of-Summer Swigs You’ll Want to Make by the Pitcher

by in Drinks, August 25th, 2016

Mojito LimeadeSummer is sadly on its way out, and the only logical reaction we have to this conclusion is to raise a glass. But don’t do it alone — toast the season’s end with a crew, and serve any one of our favorite big-batch drinks.

Grab your pitcher by the handle to house Bobby Flay’s zippy, refreshing and crowd-sized Mojito Limeade. Once it’s poured into everyone’s glasses, this triple dose of lime (muddled in with the mint leaves, stirred into a minty syrup, and poured in with the rum and club soda) will electrify the senses.

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A Watermelon Cake to Put a Grin on Your Face

by in Recipes, August 24th, 2016

It’s widely known that cakes shaped like other foods are the foolproof secret to wowing party guests. Just look at Food Network Magazine’s nacho cake, popcorn cake or guacamole cake and try not to smile. Before summer ends, we suggest you give our watermelon cake a try too.

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Spike It: Frosty Coconut Margaritas

by in Drinks, August 23rd, 2016

Frosty Coconut MargaritasI’m getting on the frozen-margarita train! There is a time and a place. Luckily, for us that time and place is right now.

My first-ever margarita was on the rocks with salt — this was how my mom always ordered them, and I didn’t even want to try a frozen one. I thought that a frozen margarita probably came from one of those frozen-concentrate tubes in the freezer. I wanted the real thing; hence my love for rocks and lots of salt. But then! A few years ago I had a frosty mojito and it was to die for. It tasted legit, not like a fake store-bought mix blended with ice. I started making them at home, and then one day, when it was super-hot and we had friends over, I decided to try it with a margarita.

Here’s what makes this magical: frozen coconut-milk cubes! Instead of making ice, a day before (or whenever … I think it’s lovely to have these on hand for a spur-of-the-moment frosty cocktail), pour some coconut milk into an ice cube tray and freeze it. These cubes not only prevent the drink from being watered down by lots of ice, but add some extra creamy coconut flavor. It’s reminiscent of a really good pina colada, but with tequila and lime, and minus the pineapple.

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Make These Pull-Apart Beach Cupcakes for Summer’s Last Hurrah

by in Recipes, August 21st, 2016

This adorable party centerpiece has been making waves (har, har) with beach fans and dessert lovers alike this summer. It was our most popular pin back in July, and 10 million of you watched when we showed you how to make it on Facebook — and then you showed us your own inspired renditions! Read more

Frozen Pie Should Be the Only Kind of Pie You’re Eating Right Now

by in Recipes, August 20th, 2016

Frozen Key Lime PieYou may live for the obligatory scoop of ice cream that sits beside your warm slice of pie, but why let your ice-cold dose of satisfaction stop there? These beautiful frozen pies often start in the oven (or don’t go in it at all), but they reach peak refreshment in the freezer.

It’s no wonder why this summery dessert is one of Ina Garten’s all-time favorites. With a creamy, limey filling and a super-simple, press-in graham cracker crust (the only part that requires baking, mind you), Ina’s Frozen Key Lime Pie becomes a true summer sensation once it freezes for several hours or overnight.

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