Give your oven the summer off! Use your grill to heat up your favorite frozen foods and add smoky flavor, too.
No matter the time of year, we love a good pasta dish, but after a long day at the beach, piping hot spaghetti and meatballs doesn’t seem like the thing for dinner. Instead, we’re opting for noodle dishes that can be served hot or cold, coated in a light and flavorful sauce that won’t weigh us down. Just make sure to make a double batch– you’ll definitely want to enjoy these noodle salads for lunch the next day!
Eating, drinking and making merry outside? What you want from your sunscreen– beyond broad-spectrum protection and an SPF of at least 30– is a scent that won’t compete with food and a formula that won’t leave your hands too goopy to snack. We found six products that fit both bills, and work extra well for the fiestas below– though a few tubes can easily cross party lines!
Squeeze the most out of your summer with these fun, fresh ways to flavor your drink!
When we think of Memorial Day, one of the first things that comes to mind is a smoking hot grill and all the delicious foods that are searing away. But we’re not just talking about hot dogs and hamburgers; did you know you can grill leafy greens, desserts and even cheese? This year, instead of sticking to the classics, we’ll be grilling up some of the wackiest, wildest recipes that are sure to leave an impression– both on the food and on our guests! Did you know you can grill….
Forget burgers! You can grill meatballs instead
Happy Memorial Day, everyone!
Now that the Greek yogurt bandwagon is overflowing with foodies, fitness junkies and just about everyone else, we’ve decided to try a ride on a new train: the skyr train. Never heard of skyr? Neither had we.
Skyr is the traditional yogurt of Iceland, and what differentiates it from traditional yogurt is not only what it’s made of but also how it’s made. To make skyr, skim milk is incubated with live active cultures. Then, the whey, or natural water found in milk, is completely strained out, yielding an incredibly thick yogurt. To make one cup of skyr, you need 3-4 times the amount of milk as you would to make a regular cup of yogurt. If you can believe it, skyr is even thicker than Greek yogurt!
Where can you find such a luscious cup of skyr, you ask? At your local grocery store, in the form of siggi’s, a New York-based yogurt company that was launched in 2004 due to one man’s homesickness for a childhood staple snack.
Photo courtesy of siggi’s
Besides being high in protein, low in sugar and downright delicious, siggi’s is becoming one of our new favorite yogurts because of their unique flavors and dedication to simplicity. At the beginning of May, siggi’s introduced their newest flavor, Strawberry & Basil. Perfect for spring, this flavor represents two things we love about the warm weather: sun-sweet berries and intoxicatingly fresh-smelling herbs. The berries and basil are blended gently with plain skyr, and each flavor is poignant enough without being overpowering. Great on its own, the yogurt also pairs perfectly with almond granola or a sprinkling of flax or chia seeds.
Photo courtesy of siggi’s
Just like us, siggi’s is dedicated to green living, healthy tips and DIY crafts. They have purposely created a label that is easy to pull off so you can recycle or reuse each yogurt cup once you have devoured its contents. After enjoying our siggi’s breakfast, we thought, what better way to recycle our strawberry & basil yogurt cup than to plant some basil leaves in it? Talk about full circle.
You can find siggi’s in grocery stores across the country, but be sure to grab a strawberry & basil while you can! It will only be available at Whole Foods through August 2014.
Summer internships can be boring and brutal. However, lucky for me, being the only editorial intern for Every Day with Rachael Ray magazine, my summer was filled with surprises. Here are some of my favorite moments:
1. The Pillsbury Dough Boy taking over the office. Who knew he could fit in so easily?
2. Getting the wonderful opportunity to help out in the test kitchen. I might be cutting a package of meat over a stove, but at Every Day with Rachael Ray, anything is possible.
3. Attending a food photo shoot on my last day at the office.
4. Seeing my byline for the first time on the website. Nothing is more satisfying than realizing that what you wrote, or the work you did, is seen nationwide.
5. Meeting a staff that invited me and welcomed me into their family starting from Day 1. It did not matter which department I was working with or which of the five desks I got to take over, I received support and encouragement every single day.
My parting gift from Editorial Assistant, Morgan Gibson, before leaving.
The list doesn’t end here. From representing the magazine at press events, to attending taste tests, I could not be more grateful and appreciative for my experience at Every Day with Rachael Ray magazine. Who knows, for the girl who had to be convinced by Lauren Purcell, Editor-in-Chief, to do an editorial internship, it just might be the thing for me.
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
Kelly Senyei, AKA @justataste, uses goat cheese, heirloom tomatoes, and homemade basil pesto in this beautiful tart that pays homage to summer. Flaky puff pastry keeps the tart light and refreshing, and the sprinkling of sea salt and fresh basil at the very end adds a bright bite to this pizza-alternative. Get the full recipe on her blog.
Puff pastry isn’t the only way to change up your usual pizza routine. Here are eight awesome grilled pizza recipes to make use of that grill for as long as possible.
Toasted marshmallows are a cookout staple. The cripsy, browned outside and suuuper ooey gooey inside is irresistible in the summertime. And guess what: You don’t have to have a roaring fire to achieve this summer treat! No campfire? No problem! We’ve shared our favorite ‘mallow desserts for you to cook up in honor of National Toasted Marshmallow Day. Be prepared to get your hands a little sticky!
Get S’more marshmallow ideas:
Tapioca pudding is a deliciously unique dessert. We love the fun texture, sweet taste and, of course, all the different dishes you can make with those wee little bubbles. So celebrate National Tapioca Pudding Day with our roundup of favorite bubbly recipes—dig in!
This Coconut Tapioca Pudding recipe has coconut, ginger and mango. Perfect for summer!
Tapioca is also used in a bunch of other dishes besides puddings. Our recipe for Halo Halo (a popular dessert from the Philippines that traditionally contains beans, jellies and ice cream, plus flan and evaporated milk) calls for berries and is ultra refreshing.