This weekend, we will officially be taking dinner outside. Salad Niçoise is a favorite once the weather gets warm — easy to make, easy to carry to the picnic table, easy to share. If you’re more in the mood to grill, our beef and bacon burgers are the perfect candidate for first burger of the summer. Still chilly in your neck of the woods? A scoop of creamy baked orzo and a deep dish chocolate chip cookie is exactly what you need. And whether you’re eating inside or out, definitely shake up a few jam jar cherry spritzers to go with the meal! 

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Q: I recently received a big bag of cacao nibs as a gift, and I don’t know what to do with them. The person who gave them to me eats them plain as a snack, but I don’t think I’ll make it through the whole bag that way. Any good recipes out there for baked goods? How else do you use them?

Sent by Ellen

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What’s better on a steamy summer evening (afternoon? morning?) than a chilled glass of sangria, punctuated with booze-soaked fruit? ‘Tis the season for sangria — but why stop at the basics? Read on for five recipes to try one at a time…or perhaps all over the course of this weekend!

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If you’re already shaking up cocktails or sipping your morning smoothie from mason jars, you’ll be glad to hear about the Portland Press, a french press coffee maker that uses a 24-ounce canning jar in place of the usual glass beaker. Even better, it is made in Portland from materials sourced in the USA and comes with a lifetime warranty.

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I’ve been holding on to this one for a while, barely able to keep it to myself and just waiting for the right moment to share it with you. With these sunny days tempting us with summer and strawberries filling farmers market tables, that moment is now! Yvette Van Boven’s new cookbook Home Made Summer is packed with the kinds of recipes that we’ll be wanting from now until apple-picking season: bright and colorful salads, tarts filled with warm summer fruit, cocktails muddled with fresh herbs, and lots of other tasty surprises. This is the book of the summer.

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4.55 / 5 Stars | 97 Reviews

by VICKSEXT

“This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother’s recipe that she made every fall. Hope you love it!”

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Q: I buy a fantastic lemon blueberry granola from a store nearby, but I’ve been making my own granola lately and want to recreate it. This granola is SOOOO lemony, with the perfect balance of sweet and tart. I’ve tried some other recipes online but you can hardly taste the lemon! Any ideas?

Sent by Zipporah

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Your mom can’t have gluten and your co-worker is vegan. Your postman can only have sugar substitutes and yet the alternative baking aisle leaves you quaking in your boots. Here are a few tips to get you over the fear and instill in you the confidence to bake with love and some new-to-you ingredients and recipes! 

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Most craft beers are made with a blend of hops — each one carefully chosen to add its particular flavor and aroma to the brew. But not this time. No, sir. As one of Danish brewer Mikkeller’s Single Hop Series, this IPA was brewed start to finish using only amarillo hops. Don’t know what those taste like? You will now.

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4.76 / 5 Stars | 16 Reviews

by Karen

“This one uses tapioca. You can multiply the recipe as many times as you’d like.”

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