It’s summertime and the living’s easy. And the only thing easier than eating a delicious dinner is doing it silverware-free! We’ve got five delicious recipes that go way beyond your typical sammie–and licking your fingers is encouraged!
Monday, July 27
What does it take to make a winning weiner? Pair the newest franks and condiments with fun, fresh toppings. Your crowd will give these top marks!
Applegate Natural Uncured Beef Hot Dog ($6.49) + Frank’s RedHot Slammin’ Sriracha ($3.49) + cucumber + onion rings
Hillshire Farm Jalapeño & Cheddar Smoked Sausage ($4.99) + Slawsa Spicy (kicky slaw meets relish; $3.99) + pineapple + scallions
Ball Park Applewood Smoked Chicken Frank ($5.79) + Hidden Valley Cucumber Ranch ($3.59) + avocado + red onion + bacon
Oscar Meyer Chili Cheese Dog ($3) + French’s Twangy BBQ Mustard Sauce ($1.99) + Fritos corn chips
Photography by Sarah Anne Ward
We know life can get a little hectic in the summer– that’s why Rachael’s 30-Minute Meals are the best thing to happen to dinnertime since sliced bread. We’ve selected five weeknight meals that are perfect for the end of July: they’re flavorful, fresh and easy to prepare. You’ll have plenty of time to spend outside!
Monday, July 20th
The dog days of summer are upon us, and while we’re all about keeping hydrated, sometimes you need something stiffer. These cocktails are refreshing, delicious and super seasonal– you may even forget how hot it is after all!
One of your favorite childhood fixtures has officially grown up: Snow cones are now appearing at restaurants, bars and food trucks–complete with local ingredients, artisanal syrups and the occasional splash of booze. Time to explore the next ice age!
Brabo Restaurant in Arlington, VA, serves up the kickin’ Old Town Ginger snow cone, a refreshing blend of kaffir lime vodka, ginger beer syrup, mint liqueur and ice chunks, all of it topped with lime zest and chili flakes. braborestaurant.com
At the Imperial Woodpecker Sno-Balls shop in New Orleans, the specialty is made with light-as-air shaved ice (versus the ground kind you’re used to) and crowned with house-made syrups such as watermelon-jalapeño and cardamom cream. iwsnoballs.com
Kauai’s Uncle’s Shave Ice serves up shave snow, a Hawaiian take on a Taiwanese treat that starts as a frozen block of water, milk and syrup (try the Asia-inspired lychee or dried plum), then gets shaved into creamy ribbons. uncleskauai.com
Sno con Amor at L.A.’s Hollywood Farmers’ Market fancies up raspados (Mexico’s answer to the snow cone, served in a cup) with handmade syrups. Two faves: lime-mint and grapefruit juice with vanilla bean. snoconamor.com
In true Bay Area style, Oakland’s Skylite Snowballs makes nearly everything from scratch with local farm fare. The result? Seasonal syrups–from pluot to lemon-ginger–poured over crunchy ice and served from a truck. skylitesnowballs.com
By Jenna Scatena
Are you ready for a week full of meals that are jam-packed with flavor and fun? These five dinners are quick to put together and oh-so delicious. And whether you’re cooking for two or ten, your dining partners are sure to ask for seconds.
Monday, July 6
Happy Fried Chicken Day! Do-Ahead Fried Chicken
No beach? No problem! Here’s how chef Ben Ford builds a classic seafood feast on the grill.
Serves 4 Prep 20 min Cook 50 min
2 live lobsters (about 1 1/2 lbs. each)
4 medium artichokes
4 ears corn
3 sticks butter–1 softened, 2 melted
4 sweet onions, peeled
9 small potatoes
1 lb. fresh Mexican chorizo links
12 unpeeled, deveined jumbo shrimp, preferably head-on
2 1/4 lbs. littleneck clams, scrubbed
1. Heat a charcoal or gas grill to high. Place the lobsters in the freezer for 20 minutes. Trim the artichoke stems and leaves; slice off the top inch. In a pot, steam artichokes in 1 inch boiling water until crisp-tender, 20 minutes.
2. Pull back the cornhusks and remove silk. Rub each cob with 2 tbsp. softened butter. Pull husks back up to cover corn; tie with kitchen twine.
3. Using a chef’s knife, make two slits in the core end of the onions about a quarter way through, forming an X.
4. Lay half the seaweed on the top grill grate. Arrange the lobsters in the center of the seaweed, then surround with the artichokes, corn, onions, 8 potatoes and the chorizo links. Scatter the shrimp and clams on top; cover with the remaining seaweed. Place the remaining potato on top as a tester. Cover the clambake with the grill lid.
5. Cook until the tester potato is tender, about 30 minutes. Serve with the melted butter.
Adapted from Taming the Feast by Ben Ford and Carolynn Carreño, Atria Books, 2014
It’s summer, and while we love a juicy grilled steak or burger, sometimes we’re looking to lighten our dinnertime load with something more Meatless Monday-friendly. The possibilities are endless when you have fresh seasonal ingredients, more daylight to enjoy and one killer cooking source (aka THE GRILL!). Here are some of our favorite vegetarian summer recipes that even the carnivores will love.
It’s only fitting that National Picnic Month falls in July: the sun is shining, vacations are planned and everybody is in full summer mode. But why save some of the best dishes of the season for that special occasion? Here’s how you can turn dinnertime into a picnic of its own with these five delicious meals.
Monday, June 29
We love a good chocolate pudding and we know you do too: it’s one of our most popular chocolate desserts ever! In honor of National Chocolate Pudding Day (that’s today!) we’re sharing an updated version of the classic dessert. It’s warm and luscious and just sweet enough. You’re going to want to make extras!
1/2 cup plus 2 tsp. sugar
1/4 cup cornstarch
3 cups milk
2 egg yolks
6 ounces bittersweet chocolate, chopped
Whipped cream, for serving
In saucepan, whisk 1/2 cup sugar, cornstarch and salt. Whisk in milk and yolks over medium heat. Stir in chocolate. Simmer, whisking, until melted. Divide pudding among ramekins; let cool slightly. Top with cream.