Cornhole is fun and all (especially if you get custom boards like these featured on Diana Elizabeth‘s blog!), but it’s not the best lawn game you can be playing this summer. Yes, I realize this statement might make me relatively unpopular on the internet. I’m glad I said it, though, and I stand by it.
As we head into grilling, potluck, and picnic season, it’s time to dust off all those tried-and-true recipes you’ve been missing for the last eight months or so. You need your burgers, your hot dogs, your pasta salads, your grilled pizza, and, of course, a killer potato salad.
The potato salad I grew up with was heavy on the potato and mayonnaise. It was delicious, but maybe not the healthiest of options. It’s also a little bit of a bummer because there are so many delicious in-season vegetables that don’t usually make it into this summer staple.
Well, Pinterest has some news for you. The most popular potato salad on the platform is chock-full of delicious summer vegetables and you need to try it ASAP.
When it comes to backyard burgers off the grill, we all want the same thing: a tender and juicy burger that we can really sink our teeth into. There are a hundred and one ways to grill a burger, but here’s an old family recipe that guarantees flavorful and juicy burgers every time.
Here’s how I’m planning to make the most of my long weekend: Instead of spending a bunch of time cooking next week, I’m going to do major meal prep on the grill on Sunday evening. Admittedly, I’m a much better meal planner than I am a meal prepper, so for the short Tuesday through Friday week that follows Memorial Day weekend, I’m going to need all the dinner help I can get.
For this special Memorial Day meal plan I’m including Sunday’s dinner in the mix and showing you how you can use the grill (and leftovers from it) for meal prep to last a week.
What we’ve got here is an updated take on a classic pasta salad that still leaves you eating something that feels familiar. There are no random peas, no cloying mayonnaise dressing. In this take, tuna and macaroni still make up the base but they pal around with celery, peppers, and red onions, and the whole thing gets a tangy, peppery yogurt dressing.
There are a few secrets to making a tuna macaroni salad this good: a trick for flavoring the vegetables, a quick tip for rapidly cooling the pasta, and a perfect ratio for a mayo-yogurt dressing that is anything but gloppy.
We’re updating things a bit, but as far were concerned this is still pretty classic — old-fashioned, even! And it’s still a tuna macaroni salad that your grandma would be proud of.
While it may be important to serve plenty of wine or beer at your next party, it’s equally as important to serve a great non-alcoholic drink. That doesn’t just mean serving water, either. For those who might not be imbibing, it’s really nice to have something to sip on that’s just as festive as the spiked selection.
These seven recipes are fruity, fun, and most definitely fit for any kind of celebration.
The other week, we ran a post with instructions detailing how to pack up dishes and glassware for a move. To do it, we teamed up with Lior Rachmany, the CEO and founder of Brooklyn-based Dumbo Moving + Storage. He’s moved more than 6,000 apartments throughout his career, so he had a ton of smart tips and points.
One really stuck with us more than the others, though. Turns out, there’s one thing people reach for again and again when packing up their dishes — but they really shouldn’t.
Any guesses as to what it is?
Sad news: ABC confirmed yesterday that after seven seasons, The Chew has been canceled.
The Chew was groundbreaking when it debuted seven years ago as a food show that’s also a talk show, but it really worked, thanks in large part to the banter between hosts Carla Hall, Clinton Kelly, and Michael Symon. They have an amazing rapport, and the set just looked like so much fun. It was impossible to watch The Chew without thinking, “I want to hang out too!” (Mario Batali was a co-host too, but he was fired in December and is currently the subject of a criminal investigation, according to NBC.)
When I was growing up in Jordan, most things slowed down or were put on pause during Ramadan. The work days got shorter and activities around sunset were shifted to a different time or completely stopped. Restaurants closed during the day and opened at night. Traffic would jam 30 minutes before Iftar, as everyone was trying to make it home in time for the meal.
My family used to gather around the table and my mom always had the best Iftar spread: dates, juice, soup, appetizers, salad, main meal, and dessert. Breaking the fast was the highlight of the day.
Aiko Tokunaga is a mom of two living in Tokyo, Japan. She’s spent a lot of time living in the United States, both for school and after, but has only cooked for kids in Japan. Her experience involves something many of us don’t think about on a daily basis: food safety.
Since the 2011 earthquake in Japan’s Fukushima prefecture, there have been concerns about radioactive contamination from the Fukushima nuclear power plant, so much of what Aiko does for her family involves finding great, safe foods.
We talked to Aiko about what her day-to-day life is like in Japan.