Granola can often be dense and hard, crunchy in a way that can shred the roof of your mouth. But with a splash of buttermilk, a naturally low-fat ingredient, the oats will plump right up, turning porous and crisp as steam escapes in the oven.
Looking for something special to bring to a Fourth of July cook-out? Check out this American Flag Pie! It’s a sheet-pan slab pie with a homemade crust, a blueberry and strawberry filling, topped with stars and stripes.
Slab pies are shallower than regular pies, but they make up for it in width. A 13 x18 sheet pan pie will easily feed 12 people, perfect for a party.
While conceivably you could use a prepackaged folded frozen pie crust (just get four of them and cut them to fit the rectangular sheet pan, and cut out the shapes), I strongly encourage you to try the home made crust recipe I’ve included for this pie.
I love a daiquiri, be it frozen or straight, strawberry or banana. It’s all good.
A simple bowl of peanut stew salvages a root-seeking trip gone awry.
John T. Edge discusses his new book The Potlikker Papers: A Food History of the Modern South.
Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do.
One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.
First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!
Here are some of the best technology-driven grills, smokers, thermometers, and more from our friends over at Amazing Ribs.
For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture?
Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds!
Our tests have already shown that with very ripe tomatoes you intend to eat a few days down the line, the refrigerator is actually your best storage option (so long as you let them come to room temperature before serving). But did you know that the position in which you store those tomatoes can also have an impact?
Skip the booze and cool off with these 16 nonalcoholic drink recipes.
Not every essential piece of equipment in the kitchen costs big bucks. Here’s a list of some of our favorite cheap yet indispensable tools.
Enter the New England classic—Blueberry Slump! (or Blueberry Grunt if you’re from some parts)
A slump is made entirely on the stovetop, no need to heat the kitchen with your oven. Into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling.
Tortilla chips don’t get enough respect. Most often bought in bag form and dipped into hot cheese, their potential to form part of a tasty meal is overlooked. Combine home-made chips, salsa verde, spicy chorizo and eggs, serve up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that’ll make you think twice the next time you’re tempted in the snack aisle.
Thanks to Maillard browning, buttering and flouring your pans will encourage layer cakes to develop a thick, dark crust. For cakes that are delicate and light, it’s better to use oil and parchment instead. Forget complicated origami: With one simple fold, you can cut a sheet of parchment into two perfect rounds.
A guide to stocking your pantry with staple ingredients of the Moroccan kitchen, including harissa, preserved lemon, saffron, and the famous spice blend ras el hanout.
This post is brought to you in partnership with Frigo® Cheese.
These cheesy spinach and feta breakfast wraps make life easy, whether you are serving them at a big potluck brunch or just for your family during the week.
Frigo’s tangy Feta Cheese and spinach are such a classic and irresistible combo – doubly so when paired with the soft scrambled eggs in this recipe. The wraps are so quick to assemble, though you can also make them up to two days in advance and reheat in the oven or microwave. What’s not to love?!
Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper!
Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner.
This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down.
The main dish at a cookout doesn’t have to be meat. Here are 13 recipes for grilled vegetarian mains for the next time you grill.
A bold marriage of sweet, sour, and bitter defines this grilled radicchio side dish. Charred and wilted, the radicchio is brought back to life by a vivid sweet-and-sour cherry sauce, making it the perfect pairing for a sizzling and fatty grilled steak.