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Don’t think pineapple is the only fruit that gets to have all the fun when it comes to upside-down cakes. Here, a sparkling combination of inky sweet blackberries and tender nectarines gives a classic yellow cake a jewel-toned finish. If you’re due to bring a summery dessert to an office party or barbecue, you’ll want to save this recipe for just that.
We’re in prime picnic and backyard barbecue season, with the biggest day of them all — the 4th of July — right around the corner. This time of year wouldn’t be complete without one of my favorite side dishes: potato salad. Chunks of well-seasoned, fork-tender potatoes tossed with some crunchy veggies and a touch of mayo or perhaps a nice vinaigrette — it’s a summertime staple.
No matter what your favorite potato salad style is, be sure to avoid these five common mistakes when making your next batch.
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There’s good news in store for rosé-lovers: An affordable line of the pink wine just won a prestigious award for its cost and quality. This means you can enjoy high-quality rosé without having to break the bank.
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I have to admit an unpopular opinion: I am just not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads, not thick and creamy ones. So when I say this is the best pasta salad ever, it’s with that opinion in mind. But a mayo-free pasta salad can still come with a degree of creaminess. In this case it’s by way of an olive oil-rich vinaigrette and a sprinkling of flavorful soft cheese.
Start by choosing the right pasta for the job, making an oil-based dressing, and adding some personal flair with a number of optional add-ins. Learn how to make your new favorite pasta salad right here, right now.
There’s this common misconception among soon-to-be-parents that life will be — more or less — the same after kids. As the mother of a toddler and a baby, I can say that this is most certainly not the case. Life with kids changes all sorts of things, including how I want to vacation.
I used to think that all-inclusive resorts were for spring-breakers in it for the all-you-can-drink aspect, budget-strapped retirees who live for buffets (even bad ones), or folks too lazy to plan their own adventures. But once I became a mom, I saw all-inclusive vacations for the sanity-savers they really are.
Having kids broadened my understanding of the all-inclusive, and now I’m hooked. Here are three reasons why.
It might not feel like it right this minute, but summer is coming — and with it those hot and humid days when the extra heat from the oven feels unbearable. On these days, and also on hurried evenings when you’re too rushed or tired to even think about cooking, no-cook dinners are your savior.
These recipes come with the promise that the stove and oven stay off, and are more about assembly than actual cooking. From zucchini noodle bowls to chicken summer rolls, you’ll want these 20 recipes in your summer meal plan.
On the heels of Memorial Day barbecues and picnics, we have a ton of leftovers in the fridge. Not wanting to waste any of it — and hoping to cut myself some slack on meal prep this week — I’m basing my meal plan on what’s left in the fridge this week.
Not to worry — most of my leftovers are classic Memorial Day fare. Things like grilled chicken, salsa from a poolside picnic, and leftover hard-boiled eggs from a batch of a potato salad are things you might have on hand any given week this summer, so here are five meals that make the most of barbecue leftovers for the week ahead.
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Fruit chaat, a spiced fruit salad, is a ubiquitous iftar fruit dish, present on pretty much every South Asian iftar table. You could argue that there really is no recipe for chaat and if there was, the variations would number in the hundreds if not thousands, as it changes with the seasons and according to each family’s taste. Traditionally, in India and Pakistan, fruit chaat, a type of spiced fruit salad, is made with apples, oranges, bananas, and guava, if they are in season. But the vital part of what makes chaat is the chaat masala.
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