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Cooking Basics May 20, 2013

The French Omelet: A Classic Breakfast Made Easy

Take your love of cooking eggs to the next level by trying your hand at a classic French omelet.

Take your love of cooking eggs to the next level by trying your hand at a classic French omelet. If you've never had one before, the difference between a French version and its American counterpart is simple: the French version is rolled, and thanks to a light hand and a shorter cooking time, it also has an oozy custard interior.

The basic recipe — which is little more than eggs cooked in butter with salt, pepper, and a garnish of chives — is so elemental that perfect execution is key. Learn how to make these fluffy, silky eggs when you watch our video, then print out the recipe and give it a try on your own.

recipes May 20, 2013

Snag What's Left of Spring With Asparagus and Pea Shoot Pizza

Come Sunday morning, you'll find me with toes tapping, eagerly anticipating my weekly stroll to my neighborhood farmers market.

by Nicole Perry

Come Sunday morning, you'll find me with toes tapping, eagerly anticipating my weekly stroll to my neighborhood farmers market. Part of the excitement, especially this time of year, comes from not knowing exactly what new treats I'll find as we hit peak harvest season. That being said, I'll be sad to see some Spring favorites vanish till next year. Like a chipmunk before Winter, I gorge myself on those treats, trying to get my fill before they're gone.

Many a meal over the past couple of months involved slender and snappy stalks of asparagus, what some might consider the quintessential Spring vegetable. I've eaten it every which way: blanched, roasted, grilled, and even larded with prosciutto (wow). This is not to say that I've grown sick of it; I've just satisfied my need to consume it in more elemental preparations, and at this time of year I find myself turning to one of my favorite kitchen tricks. A few swipes of a vegetable peeler and I'm left with a pile of willowy asparagus ribbons, fit to be tossed into a salad or (my favorite) atop a pizza.

Keep reading to get the recipe.

recipes May 19, 2013

Slow Down With a Redheaded Ginger

If you've never had the aperitif known as Lillet Rouge, you'll want to know that it's fruity, complex, and satisfying in its own right.

by Nicole Perry

If you've never had the aperitif known as Lillet Rouge, you'll want to know that it's fruity, complex, and satisfying in its own right. But it shines even brighter when paired with sweet and spicy ginger beer. Add a wedge of grapefruit, and you've got an unbeatable combination of ease and excellence.

Bold name aside, this aperitif is light and refreshing. At 18 percent alcohol, Lillet Rouge is a natural fit for day drinking, as it'll offer a subtle buzz without knocking you off your feet.

Get the exceptionally easy cocktail recipe.

Vegan May 19, 2013

Add an Easy Springtime Crostini to Your Backyard BBQ Spread

Impress friends at your next backyard barbecue with these ultrasimple crostini that marry creamy hummus, sweet sun-dried tomatoes, and crisp pea shoots for a Spring-centric touch.

by Nicole Perry

Impress friends at your next backyard barbecue with these ultrasimple crostini that marry creamy hummus, sweet sun-dried tomatoes, and crisp pea shoots for a Spring-centric touch. Whether vegan or omnivore, you and your guests will be clamoring for seconds, so be sure to make extra. Watch the video to learn the easy steps to assembling these tantalizing toasts, then print out the recipe.

recipes May 18, 2013

Toast to Springtime With an Apricot Bourbon Cocktail

Kick off your weekend with a drink that makes use of what's in season right now: ripe, plush apricots.

by Brandi Milloy

Kick off your weekend with a drink that makes use of what's in season right now: ripe, plush apricots. This muddled cocktail, inspired by the classic whiskey smash, calls for just four ingredients: apricots, whiskey, lemon, and agave. Dare we say it's, well, a smash? See how it's done, and then print out the recipe so you can make one for yourself.

healthy recipes May 17, 2013

Paleo Pasta Alternative: Zucchini Noodles

A grain-free life does not have to be free of comfort food!

by Lizzie Fuhr

A grain-free life does not have to be free of comfort food! When you're craving a big bowl of garlicky pasta, cook up these zucchini noodles aglio et olio (garlic and oil) instead. The real comfort here, other than that fragrant garlic, comes from "breadcrumbs" created from toasted almond meal; I was truly surprised by how much I enjoyed their flavor and texture.

Keep reading for this protein-packed, Paleo-friendly recipe for pasta.

recipes May 17, 2013

Happy Hour: Apricot Smash

This garden-to-glass cocktail pays homage to what I consider to be the most underrated Spring fruit of all time: the apricot.

by Susannah Chen

This garden-to-glass cocktail pays homage to what I consider to be the most underrated Spring fruit of all time: the apricot. There's only a short window of time in May when these stone fruits are ripe, plump, and bursting with sweet juice; after that, they turn mealy and flavorless. Make the most of their short-lived season with a cocktail that highlights the fruit's floral, honeysuckle-like flavor. This tipple, which is inspired by the classic whiskey smash, calls for just apricots, agave, lemon, and bourbon. Got four ingredients and five minutes? Then make the apricot smash.

Spring May 17, 2013

18 Cocktails to Toast College Grads and Coeds-to-Be

We're headed into college graduation season, which for many means packing four years of accumulated stuff in garbage bags, last-hurrah Summer vacations, and — soon enough — leaps into résumé writing and job hunting.

by Sara Yoo

We're headed into college graduation season, which for many means packing four years of accumulated stuff in garbage bags, last-hurrah Summer vacations, and — soon enough — leaps into résumé writing and job hunting. With so much on these graduates' minds, why not make a toast to your special hard worker with a party and some delicious cocktails? We've rounded up festive, refreshing, and great-tasting alcoholic bevvies for your favorite over-21 former collegians, as well as cocktails with nonalcoholic alternatives to toast grads of all ages and their adventures to come!

— Additional reporting by Emily Bibb

For High School Grads: Sweet Southern Tea

For High School Grads: Fizzy Lavender Lemonade

View 18 Photos

salads May 17, 2013

10 Tricks For the Best Homemade Salads

Do you have a whole plateful of salad woes?

by Anna Monette Roberts

Do you have a whole plateful of salad woes? If you find that your homemade salads just aren't as good as those in restaurants, perhaps the problem rests in the prep of the salad, the choice of ingredients, or the dressing itself. Integrate these 10 tricks into your salad-making routine, and we promise, you'll toss better homemade salads in no time.

View 10 Photos

healthy living May 17, 2013

BluePrint's P.A.M. Gets a Makeover For an Antioxidant-Rich Happy Hour

If you've had BluePrint Juice's refreshing concoction of pineapple, green apple, and mint (P.A.M.) and thought to yourself how good it would be in a cocktail, you definitely have the makings of a bartender in you!

by Michele Foley

If you've had BluePrint Juice's refreshing concoction of pineapple, green apple, and mint (P.A.M.) and thought to yourself how good it would be in a cocktail, you definitely have the makings of a bartender in you! BluePrint's P.A.M. has everything you want in a great Summer cocktail — a balanced flavor profile of sweet and tart with just a little something extra from the fresh mint. All it takes is one sip to be transported to a tropical beachside destination. Adding to its taste appeal are of course P.A.M.'s many nutritional benefits: made from raw, live juice, pineapple and mint are both known for their detoxing and debloating benefits.

First we set out to hack BluePrint's P.A.M. recipe for ourselves, which was a success in its own right. But after mixing it up with a little rum, we may have even improved on the original.

Fans of the mojito, learn how to make your new favorite Summer cocktail after the break!