Memorial Day is here, and with it the season of cookouts is officially upon us. What are you grilling this weekend? We're going to whip up a batch of these chicken kabobs. They're brought to life with a zesty pineapple-jalapeño salsa and served up with Bush's Grillin' Beans, a true summer grilling essential made with just the right mix of bold, mouthwatering flavors and a touch of sweetness to please every palette.
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Butterball's new line of Natural Inspirations lunchmeat are great to keep in the fridge for a quick lunch. They're fantastic for sandwiches or on top of a salad, but we've got another fun idea for you: cucumber boats! It couldn't be easier. Just slice a cucumber lengthwise, scoop out the seeds, and fill with guacamole, roast turkey, and a bit of pico de gallo. Garnish with cilantro and you've got a tasty, filling and refreshing lunch that comes together in a snap.
For 150 years, Bertolli Olive Oil has been a staple ingredient around the world. If it's hard to imagine the kitchen you grew up in without a bottle in the cupboard, then you're in luck: that olive oil could be your ticket for a once-in-a-lifetime trip to Italy! To celebrate their 150th anniversary, Bertolli is launching the Taste of Tradition Recipe Contest. Chef Fabio Viviani and Bertolli Olive Oil are asking food lovers across America to submit their favorite family or original recipe, using Bertolli Olive Oil and/or Bertolli Vinegar, to BertolliOliveOil.Tumblr.com for a chance to win the Grand Prize--a culinary trip to Tuscany, Italy! Inspired Bertolli Olive Oil recipe entries will be accepted in five categories: Appetizers, Main...
Check out The Tippling Bros. recipe for the Black Sand, an elegant and beguiling cocktail that takes the watermelon margarita to a very different level. The vermouth and oregano bring complex herbaceousness while the sandia—that would be "watermelon" in Spanish—and mint keep the freshness alive.
We all know we're supposed to like kale. But finding a recipe that actually makes it a pleasure to eat is sometimes easier said than done. Richard Blais's recipe for kale and ham salad will not only turn any kale skeptic into a believer, it does so by artfully balancing an array of bold flavors. The leaves get tossed with sweet dates, creamy chickpeas, and spicy chipotle gouda, then coated in a succulent honey dijon dressing with a kick of bright lemon.
Ah, the omelette. Any cook worth their salt knows how to form one just so. Just a swoop and a fold and a... splat? Even if your omelette technique needs a little practice, there's one thing you absolutely cannot mess up: a killer filling. And nothing goes better with eggs than the classics: think savory ham, lightly browned onions, and plenty of melty cheese.
We all know that pesto starts with something green, picking up a glug of oil and a sprinkle of cheese along the way. But beyond those few basic rules, well, there aren't really any rules—pesto is the sort of versatile sauce that lets you get creative and really run with it.
Are you the sort of person who owns a bevy of baking dishes? Do you get excited every time you deglaze a hot pan with wine? Has your family started rolling their eyes every time you inform them "it's not casserole, it's cassoulet"?
Fried rice may be a takeout staple, but it's also an excellent way to use up the bits and odd ends at home: chopped carrots, green peas, and perhaps most importantly, nubs of savory, smoky ham.
Let's just get it out there: The Tippling Bros. like tequila. A lot. And if you're curious about what other magic you can make with this popular spirit besides your go-to classic margarita, then you're in good hands. Check out the recipe for the Los Hermanos, named for brothers: in blood, in spirit, in business. Boldly flavored, racy, spicy, and smoky, there's no gray area here; this is a big daddy of a cocktail.
Do you like to bake, but long to be at the very forefront of cake innovation? Then we've got good news. With step-by-step instructions from authors Karen Tack and Alan Richardson, Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes arms you with the techniques and tips you need to make eye-popping, professional level cakes at home. There are recipes for from-scratch cakes to concepts that come together with a bit of help from store bought ingredients. With that in mind, let's propose a toast in the form of a recipe from the book. Here's to how easy it is to turn a single cake into a retro appliance. The vintage look comes from poured frosting for the red enamel and chocolate cookies for the Bakelite handles.
Eating healthier doesn't always have to mean skipping dessert. Today we've got a sweet take on fresh produce, courtesy of a new video featuring chef Brigitte Nguyen and ALDI Advisory Council Member Sally Kuzemchak. Tropical Broiled Pineapple Boats are easy to put together, and fun to boot. Broiled caramelized pineapple are topped with toasted coconut and slivered almonds, making for a dessert that's as memorable as it is tasty! Check out the video and grab the recipe.
Karen Tack and Alan Richardson's new cookbook Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes is full of fun, easy recipes for unforgettable cake creations. In addition to from-scratch recipes, there's even a whole chapter for cakes that use store bought pound cakes, perfect for when you want to wow with a little less time to spare. Case in point: behold Hooty and the Poundcakes. Carved from no-bake cakes, this colorful foursome is perfect for last-minute nocturnal decorating. And, keeping it really simple, the eyes, ears, and wings are all made from Golden Oreos.
Looking for a little weeknight dinner inspiration? Look no further than your local ALDI, where you can grab all of the ingredients to whip up Mediterranean Braised Chicken Tenderloins with Cauliflower Couscous. Watch the video to see chef Brigitte Nguyen and ALDI Advisory Council Member Sally Kuzemchak make this healthy dish for dinner in a snap. Chicken tenderloins are quickly seared and served with a vegetable-heavy pan sauce, atop a bed of cauliflower couscous that just might convert the pickiest of eaters. After you've watched the video, grab the recipe!
Are you ready for some decoration innovation? Karen Tack and Alan Richardson's new cookbook Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes has you covered. With their expert guidance, anyone—from kitchen klutz to master decorator—can use everyday ingredients and tools to make one-of-a-kind cake creations. There's something for everyone. Take, for example, the Angora Ombré Cake: combining the soft look of angora with the graduated color layers of ombré, it's easy to make using regular food coloring and a table fork for the textured frosting. Slice it for a surprise: it has ombré layers on the inside too.
Whether you're a master pastry chef or simply a lover of sweets, everyone's experienced the struggle between choosing healthy (and often flavorless) desserts or sugary, decadent treats. In REAL SWEET: More than 80 Crave-Worthy Treats Made with Natural Sugars, beloved food blogger Shauna Sever provides recipes that are both delicious and guilt-free, featuring unrefined sweeteners that are easy-to-find and equally enjoyable.
Serious Eats and Mrs. T's Pierogies conducted a reader survey and found that a whopping 70 percent of respondents get their mealtime inspiration right from the contents in their fridge or freezer. Curious to know what else we found out about how our readers gear up to make a shared meal? Check out the results!
It's time to shape the future of food: for the past few weeks, hopeful culinary leaders have been submitting videos to the #CulinaryVoice Scholarship Challenge website. Now, it's up to you to decide which of them deserves a shot at one of more than $140,000 in scholarships to the Institute of Culinary Education (ICE) in New York City. And if you think you have what it takes to follow in the footsteps of ICE's distinguished alumni, there's still time to enter!
Are you the sort of person who, like us, spends their spare time inventing recipes? If you've thought about embarking on a career in the food or hospitality industries, the Institute of Culinary Education (ICE) in New York City is offering a prime opportunity to get a head start: they are giving away more than $140,000 in scholarships in their first-ever #CulinaryVoice scholarship challenge.
The Institute of Culinary Education (ICE) in New York City has helped thousands of graduates find their culinary voices. Now, the school is kicking off its first-ever scholarship challenge to empower the next generation of culinary leaders to do the same. If you're curious to know how an ICE education will help you move ahead in the food or hospitality industries, just listen to their alumni: these four innovators got their start within ICE's classrooms.