No yard? No grill? No problem! Trust me when I tell you that you — yes, you! — can still make world-class, fall-off-the-bone barbecue ribs in your oven at home. It’s not even that hard. Cross my heart. Today’s video will tell you everything you need to know.
Show me a cook who’s never burned a pot, oversalted a dish, or forgotten to add some key ingredient, and I’ll show you an alien. Yes, that’s right — all cooks (of this world, at least) fail to get it right every once in a while. We’ve been there hundreds of times, and it’s frustrating!
But take heart: Most things can be salvaged if you’re smart about it. Here are 15 ways we’ve messed up in the kitchen, and how we fixed it.
Among frozen summer desserts, granitas are a hard sell, not matter how you rename them. A coarse, grainy sorbet, they’re the shaved ice of the Italian food world. Sure, they’re insanely refreshing, require no churning and are probably the kind of thing you ought to be cooling off with on a very hot day, but who’d choose them over hot fudge sundae cakes, toasted marshmallow milkshakes, saltine crack ice cream sandwiches or key lime pie popsicles? Nobody we’re going to be friends with, for sure.
Except, my friend Ang, who freely admits that she’s not a dessert person — and is therefore inherently suspect, I know — makes them all the time and every time she does I wonder why I don’t more often. We were halfway out the door after her crab boil last weekend with two almost melting down children* when she insisted I stop to at least try the golden raspberry granita she’d made and it was so good, I kind of wanted to run away with it.
… Read the rest of raspberry crushed ice on smittenkitchen.com
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4.56 / 5 Stars | 41 Reviews
by MARY4SEEDS
“A low budget, low fat, easy and delicious salsa. You can add as many or as little veggies to your taste. This can easily be multiplied. Serve with crackers or tortilla chips.”
For all of elementary and middle school, and most of high school, I ate school lunch in the cafeteria. School lunch is a touchy issue. There a lot of negative feelings toward it and a general disappointment with the American public school lunch system — a lot of it is processed, and operating budgets are tiny.
The lunches I ate growing up weren’t exactly stellar, but guess what? No permanent scars. In fact, I have quite fond memories and learned a lot from eating in the cafeteria every day.
Smooth or chunky, store-bought or homemade, we can all agree that peanut butter is one glorious food.
While there’s no wrong way to eat peanut butter, we’ve got some suggestions for you. Here are 20 sweet and savory recipes that give you a free pass to buy an extra jar of peanut butter on your next trip to the grocery store.
You know how much you’re loving sweet corn, garden-fresh basil, and perfect summer berries right now? I’m going to wager that you might love them even more come winter. You know, when fresh produce hits a low point and there’s snow piled outside your front door.
From fruits to vegetables to fresh herbs, now’s the time to stash these summer staples in the freezer so you can enjoy them all year long.
4.49 / 5 Stars | 35 Reviews
by KPERKINS100
“This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.”
The simple art of small-batch jams is something to celebrate and share. It’s like saying, “Hey, I have all this delicious, ripe fruit that I am going to whip up, and you — lucky recipient — are so special to me that I am going to share all this goodness and love with you.” When words alone can’t send the message strong enough, say it with jam!
Flecked with real vanilla bean, this brilliantly hued apricot jam is summertime in a jar — and it makes the most beautiful edible gift.
It’s nearly the middle of August, which signals one very important occasion: tomato season! Markets are overflowing with tomatoes so perfect you can (and should) eat them like an apple.
But don’t limit your consumption of these ripe, red tomatoes to just August; now is the time to stock up and preserve these beauties for later. You’ll thank me come January.
