While Dana’s whole apartment is pretty fantastic, it’s hard to deny that the kitchen takes the cake. It’s rather jaw-dropping, in fact. What was once an oddly juxtaposed shabby chic kitchen in a former industrial loft is now an incredibly sleek and seamless space, complete with a room divider/storage wall of kitchen appliances!
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by LKBF on Tuesday, July 2, 2013
Let’s say you’ve conquered the raw kale salad. Maybe you massage it, maybe you don’t, but it’s definitely no surprise anymore to sit down to a big bowl of raw, dark greens and chow down. But perhaps now you’re a little bored. You want something more — a recipe to impress your kale-loving friends and shake you out of your salad stupor this summer. Smoky and garlicky, studded with chunks of grilled bread, this grilled kale salad is it.
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by LKBF on Tuesday, July 2, 2013
In case you’re behind on the hype, a Cronut is a croissant-doughnut hybrid created by Dominique Ansel of Dominique Ansel Bakery in New York. It looks and is fried like a doughnut, but it has the delicate layers of a croissant. Since the Cronut’s debut in May, people have been lining up before dawn for a chance to try one of these beauties. Because I mean, just look at the thing.
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4.1 / 5 Stars | 28 Reviews
by KWORM9
“These muffins have fewer calories and fat than many muffins do. They’re also a great way to use your ripe mulberries.”
Let’s talk pasta salads. There are delightfully creamy versions with mayo and there are garlicky ones with pesto. There are pasta salads made with couscous (tiny pasta!) and ones with tortellini. But pretty much any way you bring a pasta salad together, it’s guaranteed to be great. Picnic-ready and coming soon to a cookout near you, here are our top 15 pasta salads for 4th of July party.
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Nothing offends me like an unripe tomato. And I’m not referring to a green tomato, which can be transformed into a delicious, fried delight. The tomatoes that get me all worked up are pink, hard and usually served alongside an otherwise decent salad or burger. These pink travesties are particularly offensive in South Carolina in the summer. We grow tomatoes here like nobody’s business, and there’s no excuse for a bad one.
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If you think about it, isn’t it strange that we’ve nominated pie as our iconic summer dessert? Do understand, I say this as someone who frequently daydreams about going around the country and teaching people to make pie with a bare minimum of fuss, because I think the only thing standing between you and someone who effortlessly throws pies together because you heard someone was coming over is someone talking you through it once or twice… But I will also fully admit: pie is a pest. It requires very cold fat to be carefully worked into a floury mix until the pieces are exactly the right size. Too small, your crust is flat and crunchy. Too big, butter pools out and burns, leaving sad, tough flakes for crust. Too warm, the bits go small and absorb into the flour. Too cold, good luck rolling it out! And before you even know if the trouble will be worth it, you’ve got to roll out your crust with no holes or tears or your fruit filling will leak through and permanently glue pie-to-pan. And the fruit! Too thick, your pie cuts freakishly like Jell-O; too thin, it spills out everywhere, leaving a hollow crust in its wake. And don’t even get me started on lattice-tops. They’re for really sick people.
Given all of these high stakes, it’s a wonder we don’t all spend our summers, exclusively extolling the virtues of fruit crisps and crumbles, because they’re pie’s laid-back, easy-breezy sibling, the one whose arrival always brings applause. They give you nothing to carefully roll out; you just messily sprinkle the so-called “crust” over the top of the fruit, which can be thickened or not at all because if you’re not slicing it, who cares if it slumps? (And if the thought of fruit that sighs and puddles out onto a plate isn’t more appealing to you than fruit that stands up straight when you slice it, well, I beg to differ.) And the fat! Instead of asking butter to do the thing it would very least like to do on a hot day — that is, to try to stay cold — you begin by melting it.
… Read the rest of peach and pecan sandy crumble on smittenkitchen.com
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permalink to peach and pecan sandy crumble | 22 comments to date | see more: Peach, Photo, Summer, Tarts/Pies
Summertime is all about picnics and potlucks, so if you’re still in search of the ultimate dish that guarantees return invites and recipe requests, this Mexican street corn salad is for you. Not only will the fresh flavors please any palate, but it’s just as easy to make a double (or triple) batch and it’s equally delicious served hot, cold, or at room temp. Sounds like a winner to me!
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