This pickled blueberry burrata is a fun twist on a red, white and blue dish for the summertime! This red white and blue burrata is a hit, with the tangy blueberries, saucy tomatoes and creamy burrata cheese. If you want a festive red, white and blue snack for the summertime, I’ve got you. This pickled […]
The post Red, White and Pickled Blueberry Burrata. appeared first on How Sweet Eats.
This creamy coconut ice cream recipe is a vegan and dairy free dessert you can make at home, with no ice cream maker required! You can make this coconut ice…
The post Coconut Ice Cream appeared first on Chocolate Covered Katie.
In 1998, divers in the cold Baltic Sea discovered thousands of bottles of Champagne that had sunk deep down in a Swedish schooner, which was wrecked by a German U-Boat in 1916. When the divers brought some of these bottles back up to the surface, the first thing everyone wanted to know was if it was even drinkable. After popping a few corks, wine experts discovered that not only was the Champagne unspoiled, it was surprisingly delicious.
As wine producers around Europe watched, the story unfold in Sweden and then in London where the bottles were sent for analysis, an idea began to take shape. If the underwater wine from this sunken ship was that good, why not deliberately sink more bottles?
Whether you’re in a sunlit, open–shelf lined shop full of people in hats you suspect are fashionable, or you’re hovering around a bar so dimly lit that it’s hard to read small text, selecting the best natural wine can be very stressful.
What doesn't help is that the labels often tout lesser-known grapes and regions, as if the esoteric wine knowledge you’d memorized went to a Summer of Love concert. People throw around phrases like “carbonic maceration” and “Ella, that’s not a sample.” And natural wine—like veganism, or nihilism—is most often defined by what it is not. It’s not full of additives. It’s not full of chemicals, like vineyard pesticides. It’s not wine that’s sustained heavy interference (lab-grown yeast and the like) during the fermentation process. But what exactly is natural wine and how is it different from organic or conventional wine?
As a proud plant parent with a lots of indoor foliage, I try to make simple tasks like weekly waterings more fun than frustrating with a go-get-'em attitude. Turn on that music, put on a mud mask—it’s self-care for everyone!
But you know what also helps? Having the right tools for the job. Any watering can will hydrate your plants, but why not have some fun with yours? If you can have a favorite coffee mug to reflect your morning mood, you can—and should—have a favorite watering can that expresses your plant personality.
Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook...usually! While she's on sabbatical for a little longer, a few friendly faces will share their most Genius finds.
Potato salad dates back to the early 19th century, when German immigrants first arrived in America. In the two-ish centuries since, the dish has made its mark as a cookout mainstay and an important symbol of family history and hierarchy.
It's hard to feel or believe in summer's impending arrival, though the signs around me suggest otherwise. Longer days. Slowly, more green (last week, sorrel; this week, pea shoots) in my CSA box. Seeds that are no longer seedlings but now full-fledged plants. What's helping me play catchup with my surroundings? Nigel Slater’s Ripe, which was published in 2012.
Almost a decade-old, Slater’s tome on all things fruit is armchair travel that, itself, doesn’t leave the home garden. With Slater's help, I’ve assembled a guide for choosing and using some of summer’s juiciest, heartbreakingly sweet treasures. You’ll learn about how to pick, store, and bake with summer fruits like berries (strawberries, blueberries, raspberries, and blackberries), stone fruit (like apricots, peaches, plums, and nectarines), and late-summer arrivals like apples. May you collect one, or all (!), and eat them over the sink, turn them into a pie or buckle, or serve them as a side dish for an epic grilling feast.
One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season's ripest picks? Pasta, especially the ones listed here.
These are pastas to serve still steaming—whether you're fresh off a full day of beach lounging or at an elegant outdoor summer soirée, the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.
