Every day when I water my small herb garden, I get a whiff of fresh basil. My first thoughts always go to one of my favorite summertime dishes: caprese salad! However, the tomatoes I've picked up lately are rather disappointing. Luckily, I stumbled across this recipe that puts a new twist on the classic caprese. It's made with mangoes instead of tomatoes.
This salad is a simple mix of mango, mozzarella, and radicchio all tossed with a basil vinaigrette. The sweetness of the mangoes balance out the bitterness of the radicchio creating a combination that is satisfying in both taste and texture. Rather than use the traditional presentation of thin layered slices, I chose a more rustic approach with bite-sized mango and pearl-like mozzarella. To learn how to make this updated classic, please read more
A couple of months ago, many of you were upset by the death announcement of the Hydrox cookie. Over the past few years, the black and white sandwich cookie had become harder and harder to find until it was practically extinct. However, Hydrox fans have bombarded manufacturer Kellogg, and thanks to consumer demand, the company has decided to bring the cookie back! There's a catch: The cookies will only be around for a limited time — long enough for Kellogg to see how well they sell. Michael E. Allen, the senior VP of marketing for Kellogg snacks, explains:
It's all up to the consumer. If it sells a lot and makes sense for the supermarkets and the grocery stores to keep it on the shelves, then we'll keep making them.
Thus, the fate of the Hydrox cookie lies in the hands of the consumers. Will you help save the cookie? Will you buy Hydrox while you still can?
Now that Summer reading season is upon us, I'm wondering how many of you read food books. I'm not talking about cookbooks, but the nonfiction, narrative works that, when done well, can read like novels.
I'm a big fan of The Omnivore's Dilemma, so I might check out Michael Pollan's latest, In Defense of Food. Cast your vote and tell me what book is next on your list in the comments.
When planning your wedding, it's important to say thank you. Although a handwritten note may seem old-fashioned, it's thoughtful and shows your appreciation. Give thanks to the people who send you gifts and the people who help make your wedding happen. If a friend's friend made the wedding cake, send her a quick note expressing your gratitude.
To ensure that you send them in a timely manner — no later than three months after receiving the gift — order thank-you cards with the rest of your wedding stationery. Don't rely on the printed "Thank You" though, personalize the card with a few concise sentences. Choose cards that match the theme of your wedding or that state your names — like the vintage border cards ($69.50) seen here. Below are more of my favorite styles, what kind of thank-you card do you prefer?
For tips on writing the perfect thank you, check out Crane and Co.'s downloadable pamphlet that explains the art of saying thanks. For more tips to help you plan your wedding go to IDoSugar.
Pineapple is one of my favorite fruits. However, I used to be intimidated by the spiky outside and would sometimes just buy the plastic containers full of precut pineapple. I always felt guilty, those plastic containers are a waste, and they cost a lot more than a whole pineapple would. So a few years ago, I decided to pony-up and learn how to cut one properly. It was a little awkward at first, but now it is a breeze. If you want to learn an easy way to do it, then click the "Start" button.
Since my cousin's graduation party is an informal, open house, we'll be serving crowd-pleasing, comforting dishes. The party should be all about the graduate, so choose an easy, Italian menu that will appeal to an 8th grader and her friends.
Pizza squares make an excellent appetizer because no forks are necessary. For the main course, set up a pasta bar: make a huge batch of pasta and invite guests to choose from three — pesto, tomato, or gorgonzola — pasta sauces. The classic Caesar salad side gets a contemporary update when made with spinach instead of romaine lettuce.
To look at these delicious recipes, read more
This summer, I'm trying to experiment with different types of fish. Although I cook with plenty of seafood, usually I make salmon or shellfish. When I found this recipe for skewered swordfish, I couldn't help but get excited. The fish is rubbed with a lemon garlic herb mixture before being pounded thin. Next a thick orange tapenade coats the fish. It sounds delicious and exciting with a wonderfully pretty presentation.
To get the recipe and expand your fish horizons with me, read more
Over the weekend, I found myself at a backyard barbecue that celebrated the Union Street Fair. The highlight of the party was a raging Beer Pong tournament. Although I didn't play, I watched a couple of rounds of the rowdy drinking game. That's why I couldn't help but laugh when I came across this beer pong freezer set. The triangular plastic rack — that holds ten keg glasses — can be filled with water and placed in the freezer. The ice cold plastic will ensure that the beer stays cold.
Am I the only one who thinks this is crazy hysterical? What do you think of it?
