Happy Saturday, friends! Popular posts this week on The Kitchn include a scientific look at which method of grilling — charcoal or gas — is better, an explanation for why heirloom tomatoes have scars, a tutorial on how to shuck corn to get rid of all the silks, and all the kitchens from week two of our Small Cool Kitchens contest!

15. 5 Hangover Cures That Went Mainstream
14. What I Fed to 15 Cross-Country Bikers
13. Charcoal vs. Gas Grilling: A Scientific Look at Which Method Is Better
12. Drink Recipe: Cold Brewed Jamaica (Hibiscus Iced Tea)
11. Why Do Heirloom Tomatoes Have Scars?
10. How To Shuck Corn Quickly and Cleanly

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4.07 / 5 Stars | 62 Reviews

by 9KATIE9

“Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.”

View Complete Recipe Details and Reviews

 How To Make the Best Iced Coffee

What does the weekend look like where you are? Here it’s sunny but a little cooler than it’s been, the perfect weather for a long bike ride and dinner outdoors. I’m thinking watermelon will be on the menu, and maybe a big batch of iced green tea. What about you? What are your cooking plans this weekend? 

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So many great summer foods this week! Eating al fresco? You have to try our favorite veggie burgers. Want a frozen treat? Make these fresh watermelon pops — or even better, a frozen peach daiquiri or three. Southern fried catfish with onion rings is also on the menu, and our method for cold-brewed iced coffee can’t be beat. Take a look through all our recipes from this past week and treat yourself to something delicious.

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Q: I took a recent trip to Spain and am still day-dreaming about all the fresh sangria I had. I’d love to re-create those drinks at home, but I’d rather not make a pitcher at a time. So I had an idea for making single-serving, almost ready-made, but fresh, sangria. Any ideas for how I might do this? 

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There are three things that immediately signify summer to me: fresh corn on the cob, tomatoes and watermelon. On long work days when I barely have enough time to get outside for a walk, I find a lot of comfort in a fresh ear of corn for dinner or a slice of juicy watermelon in the evening. And while this classic summer fruit is delicious on its own, there are a few ways to dress it up. 

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I had heard about the magical benefits of undiluted, unsweetened cranberry juice, and I always wanted to start drinking it, but got sticker shock every time I saw it on the shelf. I would reach for the bottle, nestled so innocently among other fruit juices, only to sigh at the price tag, usually around $7, but as high as $12 in some markets. But now I know better, and cranberry juice is a staple in my fridge.

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Next month we are going to spend some time talking about Preserving and Planning, with plenty of pickle recipes and freezer jam, but also tips and ideas for getting meals planned out for the busy fall months. At The Kitchn, our goal is to help you cook more often, and to enjoy it more, and planning ahead is one of the golden tickets to feeling in control of your daily dinner schedule. So we’re curious: how far ahead do you plan your meals now? Do you cook (and freeze) a month of meals at a time? Do you simply see what’s at the farmers market and wing it? 

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I can’t tell you have many times I’ve had peaches for lunch or dinner this summer. Sometimes I eat them in a salad, or a sandwich, or even in the form of a peach tart. But mostly? Just a bowl of lush, sunshine-filled peaches, the kind you can smell from six feet away. 

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Growing up, we made popsicles by pouring orange juice into these molds, letting them freeze and eating them outside so we didn’t sticky up the kitchen floor. But when I first bought these popsicles molds a year ago, did I put juice in them? No. I started dreaming about frozen cherry cheesecake popsicles and key lime pie paletas. I became obsessed with recreating the creamsicles of my youth, but only if the outside layer was orange and the middle was white. I began scratching out recipes for rum-mango-coconut popsicles, roasted peach and frozen yogurt on a stick and strawberry black pepper frozen ices that might taste like one of my favorite summer cocktails.

I first read about magical one-ingredient banana ice cream around the same time. If you haven’t, well, go buy some bananas. Freeze them until they’re almost quite but not completely frozen, then cut them into chunks and blend them in a food processor and you’ll have the most amazing soft serve banana gelato ever.

… Read the rest of banana, nutella and salted pistachio popsicles on smittenkitchen.com

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