(Image credit: General Mills / Yoplait)
For close to a decade now Greek yogurt has been king of the dairy aisle. In fact, the creamy, thick yogurt reportedly accounts for nearly 50 percent of yogurt sales in the United States. But the next time you head to the grocery store, you might want to try something new. There’s another type of yogurt that’s about to change the way you do breakfast.
Weeknight get-togethers are always a bright spot in a regular week, which makes them even more charming and fun. Looking forward to hosting friends or family for dinner during the week is all about planning an easy menu with help from a few make-ahead dishes and as few dishes as possible.
The grill is a great tool in executing both. You can marinate proteins or vegetables in advance and then cook most of your dinner on the grill, which cuts down on sides considerably. Here’s my menu for an easy weeknight barbecue, plus some tips and tricks for pulling it off with ease.
If you have a sweet tooth (and are an Amazon Prime member), prepare to be amazed. A few months ago, Amazon launched Prime Surprise Sweets — and basically told no one about it!
Maybe you’ve already heard of it? If so, you must run in some in-the-know circles! If you hadn’t heard about it, don’t feel so bad — we just found out about it last week! Keep reading to learn what exactly it’s all about.
There are a lot of good reasons to put two small jars of homemade hot fudge sauce in your fridge in approximately 10 minutes and possibly forever:
• Hot fudge sauce is the easiest thing on earth to make, and absolutely nothing from a squeeze bottle compares. Not even the stuff at local ice cream parlors, even the kinds that boast about ingredient origins and write their menus on chalkboard walls, are the same. I’m still grumpy about the time I was a gazillion months pregnant ordered hot fudge sauce and someone poured chocolate syrup over my ice cream. I resisted, however, waddling back there and showing them how to make it correctly. I’m sorry I do not behave as well with you.
• Proper hot fudge sauce is thick and shiny. You pour it over a scoop of ice cream and it quickly slides down the sides to form a fudge moat that scoop onto your spoon along with the melty ice cream around it and it’s intensely chocolaty and downright chewy and never gets old.
• It keeps forever, or at least for the remainder of the summer, even if it probably won’t survive that long.
• No matter how many times you rewarm it (we usually spoon a little in to a dish and microwave it for 10 seconds) and chill it again, it never splits or becomes grainy. It remains rich, shiny, and forgiving.
• It makes amazing host gifts. (That’s what the second jar is for.)
(Image credit: Kelli Foster)
Summer potlucks are mostly about friends and family. The burgers could be burnt, the salad soggy, and the white wine lukewarm and you’d still have a good time because you’re with your loved ones. But if you’re secretly hoping to bring the dish that everybody talks about — the one that gets polished off right away — you’re not alone. It’s not a contest, of course, but who says you can’t have your friends and impress them, too?
These 10 recipes will get you started in the right direction. From tomato and mozzarella caprese skewers to a rustic tomato galette to no-bake salted chocolate oat bars, these potluck picks are sure to impress. Bonus: They’re also quick and easy to pull together!
In the past decade, coconut oil has been touted as the holy grail of healthy cooking. But last week the ingredient was brought down a notch by the American Heart Association’s latest report. According to a of existing data on saturated fat, the Dietary Fats and Cardiovascular Disease advisory found that lower intake of dietary saturated fats — including coconut oil — is associated with a reduced risk of heart disease.
So, is coconut oil actually bad for you? What do other nutritionists say? And what can you do as the consumer? Let’s break it all down.
Núria Farregut posted a photo:
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Creamy, dreamy sherbet was my favorite frozen treat growing up. The combination of fruit and cream is delightfully refreshing. When working on a watermelon roll recipe, I accidentally discovered the best watermelon sherbet. But that’s not even the good part — it only requires two ingredients and a food processor!
Yes, you can turn watermelon into a creamy sherbet with just one other ingredient: sweetened condensed milk.
My meal-planning routine has changed a bit since summer started. Instead of doing all my planning on Friday night, I wait until after the farmers market on Saturday to formulate a plan. I give myself a budget for buying eggs, vegetables, fruit, and bread (always buy the bread) at the market and just buy whatever looks great that week. After we get home with our haul, I put things away, make a plan, and grocery shop for staples or missing ingredients in the afternoon.
This farmers market-centric meal-planning routine keeps me inspired and gives me flexibility each week. Here’s what a week of farmers market-inspired meals looks like for my family of four.
