When the weather is warm and the days are long, there is no drink I crave more than sangria. The combination of wine, booze, and fruit is refreshing, comforting, and delicious. While I enjoy making pitchers of new and different sangria variations, sometimes it's nice to go back to basics. After all, there is a reason the classic red wine sangria is so popular: it really is wonderful! My recipe is from a small tapas bar in Cordoba of which I no longer remember the name. I've been enjoying this sangria for eight years and simply think there is no better traditional sangria recipe. A combination of red wine, Pellegrino Limonata, rum, Cointreau, and apple schnapps, to me, it's the ultimate Spanish sangria. Here's how I make it.
Posts for June 18th 2010
Though it's been getting hotter, we haven't let the heat slow us down. In between exciting World Cup soccer matches, we planned out an entire meal on the grill for Father's Day and enjoyed elegant sips at a Slow Food wine event. And life was such a bowl of cherries, we couldn't resist making some cherry cocktails and pan dowdies. Were you able to keep up with our appetite? Find out now.Take the Quiz
Every Summer I like to experiment with different homemade barbecue sauces. While I've made sauces that require hours to simmer and others that call for finely minced vegetables, I've never come across a barbecue sauce as easy and delicious as this one. The recipe says it's a Kansas City barbecue sauce, but being as I'm a California girl, I really know nothing about the regional differences of barbecue sauces (if you do, please share with me below!). What I do know is this sauce is really easy to make and absolutely scrumptious slathered on ribs and chicken. There's no chopping or heating involved, all you have to do is measure a bunch of spices into a bowl, stir in the liquids, and you've got homemade barbecue sauce. I love the addition of curry powder, it provides a subtle exotic-ness to the sauce. Want to learn how it's prepared? Just keep reading.
My dad is a simple, no-frills sort of guy, so for our day of grilling and chilling I'm keeping the decor to a sleek minimum. The table will be set with a classic checkered tablecloth and each menu item gets its own platter. The oysters should be displayed on a white platter next to the grilled bruschetta. A silver bowl with chimichurri will sit next to the tray of sliced steak. The salad looks absolutely scrumptious offered in a wooden bowl, and guests will love the fun yellow corn on the cob dishes. The grilled peach dessert is delish in individual glasses. Paper napkins and citronella candles finish off the laid-back feel of the barbecue.
How are you celebrating for Father's Day?
Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with spinach and make a slightly creamy sauce like the recipe seen here. It's filling and decadent without being too rich and heavy. Interested in the learning the recipe? You'll find it here.
On Monday, I officially kick-started my campaign to bring the retro sloe gin fizz back into favor! It's one of my favorite brunch cocktails for its fruity-floral quality. What's yours?
You've already got the inside scoop on my Marant-inspired Summer duds. Now, I can't wait to show off the rest of the girls' new looks. Halston, Mulberry, J.Crew, Juicy Couture, Nike, Joie, Issa — the brands are as eclectic as the girls. Click through to get a peek at all of the outfits, the labels behind the looks, and where to shop this season's styles.
This story was written by member girlA and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community.I love this recipe for corn on the cob—the perfect combo of chili powder and lime zest. The original recipe, from Guy Fieri, calls for leaving the husks on, but I usually just use foil–a lot easier, but I’ll give directions for leaving the husks on, too. Corn on the cob also has its health benefits: Corn is full of resistant starch (like fiber) and phenolic compounds, both of which help prevent colon cancer.
To get the healthful grilling recipe, keep reading.