(Image credit: Christine Gallary)

Let’s talk steak — a big, beautiful slab of beef. I used to only eat steak when my parents treated us to an old-school steakhouse, and while I relished every minute of those meals, the menu always intimidated me. What was the difference between a New York steak and a ribeye? Why was filet mignon so freakin’ expensive?

Whether you cook steak at home or save it for a special occasion out like we did, it’s important to know your high-end steak cuts. Here are the four most popular ones, and we’ll cover where they’re cut from, what they taste like, and how best to cook them. Are you ready for your steak primer? Let’s go!

READ MORE »

(Image credit: Maria Midoes)

While cool, crisp watermelon gets so much of the love this time of year, cantaloupe casually sits on the sidelines, waiting for someone to call it onto the field. It’s just as sweet and refreshing, but all too often lurks in the shadows of its pink counterpart, who gets blended into cocktails, tossed in salads, and more. Luckily, this smoothie changes that; it puts the orange melon right in the center of the action — exactly where it deserves to be.

READ MORE »

Recipes for preparing mussels, including our own recipe for Linguine with Mussels and Dandelion Greens, includes an instruction to “clean and debeard the mussels.” For the uninitiated, this can be a confusing and discouraging step.

Never fear! In the spirit of learning new things, here’s a tutorial to help walk you through!

READ MORE »

3 Smart Tips for Organizing a Lunch Station

(Image credit: I Heart Organizing)

There’s the obvious back-to-school prep — like stocking up on pencils, pens, and notebooks, maybe even a new lunch tote or backpack — but there’s another area that deserves consideration: your kitchen. With a little prep and organization in the kitchen, the transition from lazy summer to back-to-school will be a lot easier.

READ MORE »

(Image credit: Maria Siriano)

If you’re looking for more ways to enjoy the flavors of caprese salad, make this quiche your next stop. To avoid a watery final product, we’re saving the tomatoes for the every end by topping this mozzarella- and basil-filled quiche with a juicy tomato salad.

READ MORE »

(Image credit: Jeff Roffman)

Homemade ice cream sandwiches are already pretty simple to make. You bake a dozen cookies, you fill them individually with ice cream, and then you freeze them to enjoy later. The only problem is the time it takes to individually scoop and portion all that cookie dough, and then you have to do the same thing with the ice cream. There is a much faster (and much better) way to make ice cream sandwiches for a crowd.

READ MORE »

(Image credit: Gina Eykemans)

I have a bit of a problem that I’ve long since known about: I am very enthusiastic about fridge organization. When I visit my dad, I spend more time pulling out items and rearranging things in his fridge than what may be deemed normal. When I lived with a whole slew of interns on a farm in Italy for the summer, I’d slip away after lunch to get things in our communal fridge in order. Call me anxious, call me crazy — but a messy fridge is just something I can’t do. So I’d like to pass the tricks I’ve learned from years of organizing on to you. Here are five tips for keeping your fridge nice and tidy.

READ MORE »

(Image credit: Emma Christensen)

Think of the freezer as a culinary time capsule where summer can be remembered all winter long. You’ll need just a few basic tools, a selection of produce, and about 30 minutes for each fruit, vegetable, or herb you want to preserve. Time to get started!

READ MORE »

(Image credit: Maria Midoes)

It’s hard not to be intrigued by a dish with a title like this. Leave it to the Italians to name a recipe that lends a few laughs. What the heck makes the water so crazy? Actually, not much at all, which is why you should ditch your original plans for dinner and make this simple, comforting recipe instead.

READ MORE »