Negroni Mania!

The classic Italian cocktail is getting shaken and stirred into all kinds of delicious treats. During Negroni Week, June 1-7, participating bars and restaurants around the country are serving up fresh takes on the tipple and donating at least $1 from each sale to a charity of choice. Check out some of our picks for places to get your Negroni on. Cheers!

The Negroni pie at Brooklyn’s Butter & Scotch stars a custard of Campari, gin and vermouth. (butterandscotch.com)

 

For a dessert of pillow-soft Negroni marshmallows, hit Cambridge, MA’s Ames Street Deli. (amesstreetdeli.com)

 

Gin-flavored ice cream meets vermouth, Campari and Cheerwine in the Cheergroni float at Chuck’s in Raleigh, NC. (ac-restaurants.com/chucks)

 

The Negroni pop at San Francisco’s Humphry Slocombe blends the cocktail’s spirits with grapefruit juice. (humphryslocombe.com)

 

Serve yourself! To make a classic Negroni, stir equal parts Campari, gin and sweet vermouth in an ice-filled rocks glass (strain to serve if you wish). Garnish with orange peel.

 

By Erin Meister


6 Reasons to Keep That Leftover Pickle Juice

Next time you polish off a jar of pickles (dills, radish, bread-and-butters or any kind you fancy), don’t toss the juice! Put it to good use in a variety of tasty dishes.

 

Stir it into coleslaw, potato salad or pasta salad for extra zing.

Add it to water when boiling potatoes to infuse them with a bit of extra flavor.

Stir it into Bloody Marys, martinis or micheladas.

Whisk it with olive oil, minced herbs and lemon zest for a tangy dressing.

Use it as a marinade for chicken before grilling. Let sit overnight to help tenderize the meat.

Or boil it until the brine is reduced by half to concentrate flavor, then whisk with butter to make a bright sauce for drizzling on cooked fish or vegetables.

More Ideas

How to Make Refrigerator Pickles

How to Make Your Own Preserves

Jam, Jelly & Preserve Recipes


Warm Weather Weeknight Meal Planner

Warm weather means it’s finally time for light, produce-packed dinners and plenty of grilling. This week, we’re filling you up with veggies galore and dishes that are meant to be enjoyed outside. Happy spring!

Light & Lemony Primavera with Asparagus, Zucchini and Herbs

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How to Celebrate World Whiskey Day

It turns out that whiskey is such a beloved spirit, it doesn’t just get a national holiday—it gets a global one! Today we’ll celebrate World Whiskey Day by imbibing one of the most versatile and delicious liquors out there. And, since it wouldn’t be a true holiday without a sweet ending, we’ll put a splash of whiskey in our dessert, too. Cheers to that!

Cherry Whiskey Sour

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5 DIY Ice Cream Sandwiches

Let the ice cream truck drive on by! Make your own treats with the summer’s best new cookies and ice creams.

 

1. Coffee Break

Drizzle on the caramel sauce that comes with Pillsbury Melts Caramel-Filled Brownie Cookies ($3.69) after you bake them, then sandwich them with rich Talenti Coffee Toffee Gelato ($5.99).

 

2. Cookie Monster

What’s better than spice-cookie-flavored Ben & Jerry’s Spectacular Speculoos Cookie Core ice cream ($4.89)? A scoop of it smooshed between two chocolate chip Just Cookie Dough cookies ($5.49).

 

3. Berry Light

Gluten-free, dairy-free, low-cal and seriously delicious: slightly salty Lundberg Organic Thin Stackers ($3.49.) rice cakes with sweet So Delicious Coconut Milk Frozen Dessert Oregon Mixed Berry ($6).

 

4. Freshly Minted

Imagine a frozen grasshopper pie: Thats what Dannon Oikos Mint Chocolate Chip Greek Frozen Yogurt ($3.99) between Pepperidge Farm Mint Chocolate Brownie Cookies tastes like!

 

5. Oat-Standing

Give chewy, Grandma-style Krusteaz Brown Sugar Oatmeal Cookie Mix ($2.25) cookies a tropical twist with a scoop of refreshing Haagen-Dazs Banana Rum Jam ($5.29).


Top Chefs Share Their Favorite Mother’s Day Advice and Recipes

No offense, cooking school, but the best kitchen wisdom comes from Mom. This Mother’s Day, top chefs share their favorite advice and recipes from that one special lady.

 

Anne Burrell

Anne Burrell and her mom, Marlene, at home in upstate New York in 1999.

 


Our Favorite Recipes for Mother’s Day Brunch

It wouldn’t be a proper Mother’s Day without a delicious brunch spread that aims to please all of the mothers in your life. Whether she likes sweet treats or savory goodies, these brunch recipes can be made just as quickly as they’ll be scarfed down! Choose your favorite recipe to be the main star, or mix and match dishes as you please. Just make sure mom doesn’t lift a finger.

 

Whole Grain Pancakes

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4 Cool Ways to Use Leftover Beans

Left with a pantry full of canned black beans after Cinco de Mayo? Dinner–or dessert!–is only a few ingredients away.

 

Black Bean Salad Bites

Toss 1 can (15 oz.) drained, rinsed black beans with sliced scallions, a diced bell pepper, a handful of chopped cilantro, a pinch of cumin, 3 tbsp. fresh lemon juice and EVOO. Season. Serve in scoop-shaped tortilla chips topped with sour cream.

 
 

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7 Ways to Celebrate Burger Month

May is National Burger Month, and if there’s someone who knows how to make a great burger, it’s our leading lady Rachael. She creates a brand new unique and delicious burger every single month, and we haven’t met one we didn’t love (and drool over!). So in honor of Rachael of National Burger Month, here are some of our favorite things to happen between two buns.

 

Lamb Burgers with Smoked Pepperoni & Provolone

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The Ultimate Cinco de Mayo Menu

T-minus five days until Cinco de Mayo and you know what that means: crunch time. Whether you’re throwing a full-blown fiesta or looking for a simple, celebratory family dinner, our Mexican recipes can’t be beat. Just don’t forget the margaritas–it wouldn’t be a holiday without them!
 

Beef & Mango Tostadas

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