This week on POPSUGAR Girls' Guide, we've got a great recipe for junk food bark from Brandi Milloy, music streaming service picks with Veronica Belmont, a special Top That! lightning round with Meghan Camarena (Strawburry17 on YouTube), and a DIY on how to make zigzag kicks with Allison McNamara. Check it all out now, and make sure to hit that subscribe button below for more from PSGG!
Believe it or not, today marks culinary guru and businesswoman extraordinaire Martha Stewart's 72nd birthday! In honor of the day, we've rounded up a handful of our favorite recipes that Martha's had a hand in, from Dutch babies to petit fours and everything in between. With these well-tested recipes in hand, you'll be set to toast to Martha from dawn to dusk. So cheers, Martha. We hope it's a good one!
Hosting a last-minute event? Skip any sort of panic and save time with nostalgic icebox cake — no oven or stove required! With just five ingredients and 15 minutes of active prep, you'll have a stunner of a dessert. Print out the recipe and watch the video to learn how to perfect the presentation on the easiest cake of all time.
Japanese restaurant Benihana may be known for its teppanyaki grill masters, but it also boasts some solid signature cocktails, among them a strawberry saketini. We learned how to make the drink, which melds unfiltered sake with fresh strawberry puree for a drink that's refreshing for Summer (we'd try pairing it with the chain's chicken fried rice!). Watch how it's done, and then get the recipe.
"Get your cherries fresh and ripe! These are the sweetest you've ever tasted!" a man called out to me as I walked past my neighborhood farmers market this morning. He's right: this month is the perfect time to enjoy Bing and Rainier cherries at their most succulent, firm, and flavorful. We're in the middle of stone fruit season that bears a bounty of apricots, plums, peaches, and their hybrid fruits all the way through the end of the Summer and into Fall. From salads to salsas and sweet treats, here are a few of my favorite ways to enjoy the fruit family — aside from eating 'em out of hand, of course.
— Additional reporting by Emily Bibb
You may not have one of Benihana's teppanyaki tables — the flat grill top on which their signature dishes are cooked — at home, but that doesn't mean you can't get in on the fun! In this episode of Get the Dish, Benihana chef Oscar Briseno shows us how to master the restaurant's chicken fried rice and demonstrates how a few of the iconic tricks and flourishes are performed. Watch the video to see how the rice is prepared, and then check out our recipe that's inspired by Benihana's chicken fried rice.
Hot days may zap your appetite and enthusiasm to toil in the kitchen over a hot stove, but that doesn't mean that you need to resort to a bowl of cereal for dinner. Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup. Try it now while tomatoes shine; it, and any other tomato-based gazpacho, isn't worth eating in the off-season. Get the refreshing recipe.
Few desserts can't be improved with a dollop of billowy whipped cream — heck, for a simple no-cook dessert, serve a cloud of whipped cream with peak-season Summer berries. Our preferred method for beating air into cream involves a stand or hand mixer, as it lets the machine do the heavy lifting, but you can still make whipped cream even if an electrical aid isn't on hand.
Before you try one of these low-tech routes to whipped cream, keep these tips in mind:
- Chill everything: Cold cream transforms to fluffy peaks faster, so make sure to thoroughly chill the cream and any instruments involved, including the container it'll be whipped in and the tool you'll use to incorporate air.
- Sweeten the cream at the end: Wait to add flavorings until the cream has been whipped to the desired thickness. Sweeten it to taste with sugar, honey, maple syrup, or your sweetener of choice (or leave it unsweetened). This is also the time to gently fold in other flavors like vanilla extract, cardamom, rose water, or orange blossom water.
When it comes to ripe Summer produce, I prefer to do as little as possible in the kitchen: the flavor and texture of the ingredients are already exceptional, so why would you want to cook them to a mushy pulp or overseason them with spices? This black bean salad has plenty of crunch and texture with a slight sweetness from the orange juice. Serve it as a salad, top it over greens, or scoop it onto chips like a salsa. Anything goes!