This fruity concoction is light, refreshing, and easy to drink. The pureness of sweet strawberries is the defining flavor, but fresh lime juice provides a balancing tartness. Because the vodka is not overpowering, it's the perfect cocktail to enjoy on a hot day. If strawberries are in season at your farmers market, I strongly suggest you give this drink a try — trust me, you won't be disappointed! Read more to get the redhead in bed recipe.
Whenever I'm cooking for a crowd and need a recipe that's portable, I always consider pasta salad. It's filling and easy to make a large batch.
What sets this salad apart from the rest is its sun-dried tomato dressing — it's so good, I've even enjoyed it on fish. Made in a blender or food processor, the dressing is a mixture of tomatoes, capers, and garlic, thinned with olive oil and red wine vinegar. A generous handful of parmesan cheese and fresh basil finish off this satisfying salad that only tastes better the next day. Make this easy, yet rewarding, recipe now.
Many people have an aversion to gin; it's a travesty, because gin is an incredibly nuanced and versatile spirit. Erick Castro, owner of San Diego's Polite Provisions and former West Coast ambassador for Beefeater and Plymouth gins, agrees: "The reason people don't like gin is because the most common gin drinks — the martini and the gin and tonic — don't appeal to everyone."
Castro wants to start a gin revolution with this amazing-tasting cocktail, the Southside. This classic concoction is a straightforward mixture of gin, lemon juice, simple syrup, and mint, and he believes it has the power to change the way gin is seen — much in the way the mojito changed people's perspective of rum. After sipping this refreshing, light beverage, I'm getting behind Castro's cause. To do so too, give the drink a try.
When the term "cheeseburger" is uttered, orange cheese, American or cheddar, probably comes to mind; that's what, after all, is found in every fast-food joint across the nation. But if you're making a cheeseburger at home, why not think outside the box and melt on a different kind of cheese? Here are some unexpected suggestions:
- Pimento cheese: Spread a liberal tablespoon or two of the Southern condiment, which is made with cream cheese, cheddar cheese, and pimentos, on top of pork or beef burgers. It will melt onto the patty and provide the burger with a nice creaminess.
- Parmesan cheese: Why not shave some of this cow's milk cheese on a burger? Parmesan would pair with a burger that's seasoned, like meatballs, and topped with tomato sauce instead of ketchup. Or, for a special crunch, bake disks of grated parmesan until brown and put the cheese crisps on the burger just before serving.
- Nacho cheese: Bobby Flay's creamy nacho cheeseburger has been the talk of burger connoisseurs in years past, and even won him the people's choice award Burger Bash one year. Likewise, it'll win you raves with your family.
Honey isn't only good stirred into tea; it's also wonderful for sweetening cocktails. In this drink, it adds a lovely floral quality as well as provides a subtle sweetness. With only four ingredients — honey, orange juice, lemon juice, and gin — this libation is fairly simple, but it's sophisticated and perfectly balanced. For those who dislike gin, I recommend trying a different spirit; vodka would be fine, but also a sweeter whiskey or bourbon would be delicious. Ready for the easy recipe? Keep reading.
When building salads, it's far too easy to get stuck in a rut. You know what works, buy the same ingredients, and inevitably eat green leaf lettuce with black olives, sliced tomatoes, and shredded carrots everyday. However, with a little creativity and an open mind at the grocery store, you can enjoy a fabulous variety of healthful yet crave-worthy salads on a regular basis. To get inspired, take a walk around the produce section and be inspired by the vegetables and fruits you come across. Try a new lettuce or pick up a veggie you're unfamiliar with. Just remember: from crunchy to creamy to crispy, a good salad has an assortment of textures (and colors). Here are a few ways to shake things up in the salad department.
- Think beyond grilled chicken: Sliced steak, chunks of pork, and flaked fish are excellent additions. Deli meats, like salami, ham, and turkey are easily shreddable, too.
- Don't forget cheese and nuts:To achieve the aforementioned crunchy and creamy textures, toss in goat or feta cheese and almonds or pine nuts. Hard cheeses, like manchego and parmesan, can be shaved onto the salad, or finely grated into the vinaigrette.
- Grains are all important: Protein-rich grains like quinoa, brown rice, and barley add vegan heft to greens.
- Repurpose leftovers: Toss leftover vegetables, grains, and proteins with greens the next day to make a one-of-a-kind salad.
Today kicks off the 139th Kentucky Derby! Watching the horse race is a great excuse to host a party and an even better excuse to enjoy some delicious Southern cuisine. Doesn't drinking a mint julep and eating pimento cheese sound like an awesome way to spend an afternoon? If you're ready to take a culinary trip (without the airline ticket), browse the best of our Southern recipes now.
— Additional reporting by Lisette Mejia
A couple of weeks ago, I made a chili con queso from the blogger the Pioneer Woman. While she served her variation as a warm dip, I decided to experiment with the cheese as a nachos appetizer. I substituted chicken habañero sausages for the Jimmy Dean.
The nachos were decadent and spicy, like a gourmet version of classic ballpark nachos.
Perfect for watching a game (or movie), these nachos are crowd pleasing and delicious. They are exactly what nachos should be: crunchy, melty, pure scrumptiousness. To learn how I made them, read more
There's something about the warm weather that makes me crave Mexican food. Spicy salsa, cooling guacamole, crunchy chips, and stuffed tacos. Everything is eaten with your hands and it's just so darn delicious. Recently, I gave into a craving and made these scrumptious steak tacos.
This sort of meal is great for entertaining. You simply make (or buy) the fixings and lay them out on the dining table. Then, you grill the beef and let everyone assemble their own tacos. I like this recipe because it doesn't require any marinade time. The meat is rubbed with a flavorful mixture of spices and only takes about 10 minutes to cook.
When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is just around the corner, it's a great time to share my favorite guacamole recipe. To check it out and see more suggestions on how to jazz it up, keep reading.
If you're a fan of the margarita, then you've got to try Mexico's most popular tequila drink, the paloma. Traditionally, it's made of tequila and grapefruit soda, and served on the rocks with a lime wedge for garnish. The recipe here is an upscale take on the classic version: instead of grapefruit soda, it's made with fresh grapefruit juice, club soda, and simple syrup.
The resulting cocktail is so tart, refreshing, and balanced, you'll wonder why you've never had one before! Keep reading for the zesty, refreshing recipe.
Burgers — a beloved backyard, picnic, and barbecue staple — aren't the easiest food to transport, but it can be done. If you're planning on packing patties to grill at a remote location, here's how to pull off the stunt with ease.
- Several hours or the night before, prep any condiments for the burger. Slice toppings that won't spoil quickly, like tomatoes or lettuce leaves.
- Shape ground meat into patties and place on a baking sheet lined with plastic wrap.
- Cut parchment paper into squares slightly larger than your burger (4 inches by 5 inches should do the trick for most). The number of squares you'll need, of course, depends on how many patties you make, so allot need one less square than the number of patties patties (for example, if you're grilling 16 patties, then cut 15 parchment paper squares).
- Spread a large sheet of heavy-duty aluminum foil on a work surface.
Keep reading to see our tricks for packing burger patties perfectly.
When strawberries are in season, you can never have too many strawberry cocktails! Instead of mixing the sweet red berries with vodka or gin, why not combine them with tequila for a vibrant twist on the margarita?
This easy recipe is a potent crowd-pleaser that's sure to get the conversation flowing. It may seem like a lot of work to haul out the blender, but trust me, this drink is worth it. It's refreshing and fruity, but salty and strong at the same time: perfection in a glass! Start your party right with strawberry margaritas; here's the recipe.
The next time you get a craving for gooey chorizo-filled queso dip, there's only one thing to do: make this amazing cheese dip! Sure, it has nothing to do with seasonal eating, but that's OK. Sometimes it's nice to break the rules and just enjoy a dip because it tastes really good.
A combination of queso fresco, white cheddar, mozzarella, and goat cheese, this queso is addictive and delicious. To make it vegetarian, simply omit the chorizo. To check out this recipe — I'm definitely making it again! — keep reading.
About once a month or so, I like to make a quiche. Sometimes I'll bake my own pie crust, but other times, when I'm in a hurry, I'll use a premade one from the store. The thing I love about quiche is its timelessness.
It can be enjoyed at breakfast, lunch, or dinner. I've even eaten a cold slice as a snack in the afternoon! It's also a great way to use up old and leftover ingredients.
This Mediterranean-inspired quiche is my latest favorite recipe. It's a perfect easy meatless meal, and it's so good you may end up eating half of one quiche in a sitting!
The filling is a combination of sautéed onions, zucchini, red peppers, and sun-dried tomatoes; gruyere and goat cheese provide a luxurious richness. To give it a try, read more
I have a great way for you to celebrate St. Patrick's Day: make your own Irish cream! More commonly known as Baileys, this rich, smooth, and delicious liquor can easily be made in the comforts of your kitchen. The recipe, which requires a blender, is similar to eggnog in that it combines a potent spirit, Irish whiskey, with eggs, cream, and seasonings such as vanilla and coconut extracts.
For a delightful after-dinner drink, serve it chilled or over ice. Homemade Baileys is also a festive gift; I've brought bottles to hostesses and always receive enthusiastic reviews. Get the simple but fantastic recipe.
You're probably scratching your head wondering why this picture, which looks strangely like French onion soup, is labeled Irish onion soup. Well, let me explain. It's a jazzed-up variation of the classic onion- and bread-topped soup that uses two important Irish ingredients: Guinness and aged cheddar cheese.
It has the same flavors as the traditional rendition, but the beer provides a delicious complexity, and the cheese adds a delicate nuttiness. It's so good that it might just be my new favorite French onion soup recipe!
I highly recommend you serve it tonight or on St. Patrick's Day. Learn how to make it now.