Not only does ginger add a zesty, fresh flavor to your favorite dishes, but this tasty root is practically a cure-all! Use it to aid digestion, ease cold and allergy symptoms, and even soothe sore muscles. Wakaya Perfection Organic Ginger is especially healthy for you thanks to the nutrient-rich volcanic soil it's grown in. Hand-cultivated on Wakaya Island in Fiji, Wakaya ginger is the most potent ginger available because it's 100 percent organic, pesticide-free, grown using natural irrigation systems, and packaged in the highest of standards to seal in all its goodness. Click on for easy recipes to find out how to use this versatile, ancient ingredient for a tastier, healthier life.
It's picnic season, and that means long, warm afternoons sprawled out on a blanket with good company, good food, and of course, good drinks. Keep things simple by choosing drinks that don't require a lot of complicated preparation like muddling. These 11 options can be made ahead of time, put in a pretty bottle or container, and enjoyed in the sunshine. Click through for the recipes.
— Additional reporting by Nicole Perry
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Packing for a picnic is simple: little more is needed than a trusty blanket, an assortment of snacks, and — perhaps most important of all —a bottle of crisp, refreshing wine. Quaffable, approachably priced (all three bottles are less than $20), and food-friendly, these options are practically tailor-made for sipping in the park or on a mountaintop. Watch the video to find your perfect alfresco tipple, and then gear up for a relaxing afternoon spent outdoors.
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- Taste-testing Luxardo's new spirit, Aperitivo
- Impress your guests with this grilled lamb and blackberry sauce
- The chocolate chip cookie cake, perfected
- Stunning recipes to make with squash blossoms
- What's "chewy," anyway? Decoding winespeak
- A simple trick for measuring sticky ingredients
When mid-Summer heat reaches its sultry peak, you want your food (and drinks!) ice-cold and supersimple. Luckily, this almost ridiculously easy smoothie recipe is the epitome of both. It takes, oh, about two minutes to make, and the ingredient list is supershort — just four ingredients, plus a little sweetener if you want it.
Freshly squeezed lemon juice and a couple handfuls of perfectly ripe strawberries combine to make a tart, juicy smoothie that's reminiscent of its sweet/sour counterpart, strawberry lemonade.
Frozen banana and milk make it creamy and give it heft — plus, the banana adds enough sweetness that you really don't need anything more. But if your strawberries are on the tart side or you prefer a sweeter smoothie, then just add a bit of simple syrup, honey, or another sweetener of your choice. And to make it vegan, swap the cow's milk for coconut, almond, or soy versions.
For the easy smoothie recipe, keep reading.
With a hue like a sunset captured in a glass, this aperitif is all but destined for sipping while day fades into night. Adding to its cocktail-hour allure, it's only a hair more complicated to make than a gin and tonic. After adding a splash each of zippy limoncello and bittersweet Luxardo Aperitivo to the classic combination, swirl it all together with a swizzle stick (or a spoon) and plop in a grapefruit twist — that's it! The result: a drink that's only complex in taste. Keep reading for the intoxicating recipe.
Bring the party to your sandwich and a sandwich to your party. Whether you're hosting a backyard gathering or serving a crowd at a picnic, you're better off sticking to easy meal ideas. I love making party subs for a crowd, using sturdy baguettes stuffed with simple ingredients. These sandwiches are easy to cut, serve, and eat on the go, whether you're at the beach, in the car, at an outdoor concert, or just holding a drink.
The key is skipping mayo in favor of avocado and mustard and nestling the ingredients in the bread. From there, add the ingredients you love the most. Watch to find out how to make a tidy, tasty sandwich that travels well.
For my latest dinner party, I was on the hunt for a showstopping, seasonally focused dessert that didn't require turning on the oven. The first thing that came to mind? A semifreddo. The dessert, which translates to "half-frozen" in Italian, can really refer to anything that's been somewhat chilled or frozen, but this version, from New York restaurateur Donatella Arpaia, is stunningly simple, with little more than strawberries, a pinch of sugar and liqueur, and cream. Serve in dramatic fashion — sliced uniformly with strawberries and sauce for garnish — and your guests will be duly impressed. Ready for the season's best no-cook dessert? Then get the recipe here.
I tried to grow tomatoes last year. Actually, it was a little kit for kids with basil, peppers and tomatoes. We planted the seeds in some containers on the front porch and watched them grow into some pretty pathetic little plants. We got a handful of basil, maybe three tomatoes and one pepper. It was pitiful, to say the least. Black thumb right here.
This year we decided to give gardening another go, but this time we went all out. Four 4 x 8 raised beds filled with rich compost was the beginning to a lush vegetable and herb garden with 10 foot tall tomato plants (I kid you not), eggplants the size of my head, and more squash than I could possibly know what to do with. Throw in some basil, oregano, parsley, bell peppers, jalapeno peppers, and cucumbers and we were officially vegetable growing machines.
My basil from the previous year was long gone having not survived the winter, but our cherry tomato plant, with it's lankly limbs, was still hanging out on the porch looking, well . . . sad. I decided to give the little guy a shot in the raised beds and, holy moly, you wouldn't believe the transformation! What once only gave us a measly few tomatoes one season has produced hundreds of perfect sweet little beauties this summer. I paired the garden fresh tomatoes with some of the fresh basil we are also growing to make these super tasty and decadent eggs that exude the flavors of summer!
See the recipe when you keep reading.