Steak sandwiches are a portable favorite, and Ina Garten's recipe with sautéed onions, arugula, and mustard mayonnaise will impress your friends. Make use of Summer's ripe tomatoes with a fresh tomato salad. When placed on a bed of watercress and drizzled with a blue cheese dressing, potato salad goes glam. Be sure to keep the salad's three components separate until serving. No picnic is complete without fruit, and watermelon cubes are a refreshing treat. To look at these recipes, read more
The recipe cooks the sausages over the stove, but don't hesitate to throw them on the grill. The warm potato salad is German-style and has no mayonnaise. To serve this meal with an icy cold beer, get the recipe now.
Start things off with finger-licking-good chicken wings. The sweet and spicy sauce is so simple it can be made with items you already have in your pantry. Next move on to a beloved classic: a bacon cheeseburger with all the fixings. No backyard party is complete without several stellar sides, so plate up a generous helping of creamy potato salad.
A platter of plump in-season heirloom tomatoes drizzled with olive oil rounds out the menu. Are you enticed by the sound of these dishes? Check out the recipes when you read more
One of the reasons I look forward to Summer is the remarkable seasonal fare that comes along with the warm weather, from barbecue to ceviche to tropical Popsicles and everything in between. Since Party and I have had such a blast putting together Summer recipes (we instated an ice cream sandwich series in years past), we've decided to bring you a brand new series: Summer of salads.
From a crunchy classic Caesar to a Calabrian tuna panzanella, this season is sure to be all about refreshing salads that will keep you going even when the mercury rises. Traditional German potato salad is one of my favorites. Since it's made with a vinegar-based sauce, it's not as creamy as American potato salad, but what it lacks in creaminess it more than makes up for in tang from the vinegar and smokiness from bacon bits. It also stands up to the heat better than classic potato salad. To make this for a Summer grillout or picnic, read more
- One farmer on why she grows rhubarb and what dessert she likes to make with it.
- One farmer on why she grows rhubarb and what dessert she likes to make with it. — The Atlantic
- Classic pasta carbonara inspires this scrumptious potato salad recipe. — Chow
- What exactly is a hot brown? — Epicurious
- Use lemon juice to naturally brighten dishes. — The Kitchn
- Surprisingly these classic cocktail recipes from the 1940s seem totally modern. — Gourmet
- Despite the swine flu, consumers can still eat pork. — Serious Eats
It is Labor Day weekend, and that means barbecues to celebrate the end of Summer. Potato salad is a barbecue staple, but this dish doesn't need to be laden with high-fat mayo.
This potato salad features a red wine vinegar and mustard vinaigrette, with salty capers and cornichons (the French version of gherkins) for added flavor. Capers may be tiny, but nutritionally speaking, they pack quite a punch for their size. These little green olive-like nuggets of flavor are not only high in antioxidants, but they also inhibit the formation of by-products created in the digestion of meat that have been linked to an increased risk of cancer and heart disease. Remember, to reap all the nutritional benefit of your potatoes, don't peel your spuds, and boil them whole.
To see the recipe, just read more
In theory, we can all sing the virtues of leftovers: By eating them, you're not only saving money, but also time, energy, resources, and possibly calories. But in reality, some of you just can't stomach the idea of eating yesterday's food. The solution? Take it from SavvySugar: Prepare foods that taste better the next day. For those of you who need a little convincing, here are five dishes that really do taste better the next day.
Fresh Italian flavors inspire my Summer solstice dinner party menu. To maximize time spent with guests, all of the food can be made in advance or cooked outdoors on the grill. A buffet of salumi, flatbreads, olives, and store bought spreads will await my guests.
When sliced into triangles grilled mozzarella panini are delightful appetizers. Chicken cooked under a brick is crispy yet succulent. Classic panzanella and balsamic potato salad are delicious served on the side. If these recipes sound tasty, get them now when you read more
After months of cold weather, nothing sounds more comforting than a long, warm afternoon filled with delicious, classic barbecue dishes. Instead of serving guests an overly fancy menu at your Memorial Day barbecue, keep things casual with a spread that highlights old favorites.
Start things off with super spicy chipotle deviled eggs. Sticky, sweet barbecued chicken is the perfect crowd pleaser. Bacon, lettuce, and tomato salad with a buttermilk dressing will have your guests begging for the recipe. Herbed potato salad with a dijon vinaigrette rounds out the simple yet scrumptious menu. For these recipes, please read more