Articles
All About Peaches
Sweet, juicy, eat-’em-over-the-sink peaches — they’re nature’s reward for enduring the summer’s heat. And they’re worth the wait! Here are the peachy facts on the ultimate summer fruit, including how to choose and store peaches, and some delicious recipes to use them up.
How to Eat Garden to Table
Eat fresh from your own backyard! The words “garden fresh” appear on food labels and menus for a reason: There’s nothing more appealing than the idea that the produce you eat (and feed your family) was just picked from your garden. Here's how to put your (or someone else's) garden to good use in the kitchen.
The 10 Best Apples for Baking
Don't leave your apple selection to chance for your next baking adventure. Here are the 10 best apples for baking, sure to hold up to the heat of your oven.
Tips
A Mess-Free Way to Chop Canned Tomatoes
No need for knives and cutting boards. Check out this no muss, no fuss way to cut canned tomatoes in no time.
Clump-Free Frozen Vegetables
Here's a simple, fuss-free way to keep your frozen peas and other vegetables from becoming big icy clumps.
Simple Tip for Removing Zest from Citrus
Use this simple tip to remove the zest from lemons so you'll have fresh citrus zest of any size in no time.
How to Safely Use a Mandoline
Looking for an easy way to slice vegetables and get professional looking results? See how to cut slices of uniform thickness.
How to Supreme Citrus
Do you find supreming citrus to be a tricky endeavor? Follow this simple tip to have beautiful segments every time.
How to Cut Hard Winter Squash
Hard winter squashes can be a challenge to cut. Here's a quick way to slice through them like butter.
How to Preserve Citrus Zest by Freezing
Have a recipe that calls for citrus juice, but not the zest? Save it by using this tip, and you'll always have a supply on hand.
All About Coconut
Coconut appears in many forms in this slab pie. Here's the code to cracking what each product has to offer.
Spin Zucchini Dry With Your Salad Spinner
Zucchini makes a fresh addition to any late-summer dish. While it holds a lot of water, it couldn't be simpler to remove it.
Tip to Keep Guacamole Green
As soon as they're cut open, avocados start to brown. Here's how to delay the inevitable, at least for a little while.
A Quick & Easy Way to Slice Strawberries
Need to slice a large volume of strawberries in a short amount of time? This tip will have you done in a snap!
How to Make Tomato-Flavored Ice Cubes for Bloody Marys
Ditch the plain ole' ice cubes and cool down a classic brunch-time cocktail by freezing and tossing in something with more flavor.
How-To's
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
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Recipes
Skillet Apple Pie
Satisfy your apple pie cravings with this quick and easy Skillet Apple Pie. Using your favorite purchased pie dough and a quick sauté of apples, this pie will be on your table and done in under an hour. And, check out this quick tip on preventing cut apples from browning.
Baked Apples with oatmeal-walnut streusel
Like free-standing apple crisps, these babies are filled with a warm-spiced oatmeal streusel, then baked to perfection. You’ll be glad each is meant to be an individual serving, since you won’t want to share.
Edamame Salad with Fresh Blueberries
Health-conscious party-goers will truly appreciate this salad of edamame and blueberries — two big-time superfoods. And with pecorino cheese and a blueberry vinaigrette in the mix, everyone else will agree it’s a pretty tasty side dish, as well.
What you’ll love most, though, is how convenient the recipe is. Only a fraction of the required time is hands-on. And the tossed ingredients will look and taste just fine even if you have to travel to the gathering.
Pear Crisp with Caramel Sauce
With tender fruit and crunchy streusel, you probably recognize this dessert as a variation on apple crisp. Exceed all expectations by using pears instead!
Cherry Thumbprint Cookies
These cherry cookies are truly one of a kind. Made with homemade maraschino cherries and a dough lightly flavored with almond, these gem-like cookies are true winners.
Watermelon Agua Fresca
A few sips of agua fresca [AH-gwah FREHS-kuh] — a mix of fresh fruit juice, water, and citrus — and you’ll be refreshed. In-season watermelon is great for this beverage without being cloying — adjust the amount of sugar based on the fruit’s sweetness.
Homemade Maraschino Cherries
Making homemade Maraschino cherries is easy, but for best results, be sure to seek out Luxardo cherry liqueur. There are imitators, but stick with the experts. Briefly marinating overnight is technically all these cherries need to be ready for use, but their flavor really benefits from sitting 3–5 days.
Peach Pocket Pies
Before you start your siesta or repack your picnic basket, enjoy these make-ahead Peach Pocket Pies. Not only do they travel well, they’re also easy to make. It works best to use a slotted spoon to arrange the fruit on the dough, so the juices don’t weep around the edges before sealing them. Any way you slice it, they’re certain to be a delightful dessert to your feast.
Tres Leches Cake with Summer Fruit
This cake isn’t like any other you’ve had. Drenched with three kinds of milk, it’s so moist it’s almost juicy!
Between the refreshingly moist cake and its fruit topping, this tres leches [trehs LEH-ches] cake, or Latin American “three milks” cake, is ideal for a special event on a hot day.
The cake part is known as génoise [zhayn-WAHZ], which by itself is spongy, eggy, and bland. But after soaking in a syrup of three milks (and a little rum if you feel so inclined), it morphs …
Black & Blueberry Pie
There are pies to suit each season, and this one — filled with “black and blue” berries — is all summer.
If there’s a special place in your heart for made-from-scratch, fruit-filled pies, you’ve found your next endeavor. Assertive, tangy blackberries liven up subtly sweet blueberries pitch-perfectly. The key is to very lightly mash some of the berries with sugar to create a liquidy base before adding the thickening agent. Then give the silky syrup more body and texture by folding in w…
Cherry-Almond Buckle
Combining the best of cakes and crumbles, this dessert has fruit baked into its batter plus a streusel-like top.
When you slice into a buckle, the reasoning behind the name of the old-fashioned dessert becomes apparent — the surface of the cake actually buckles under the weight of the fruit and topping. To lend just the right amount of support, the traditional sponge cake batter is thicker than you’d expect, so don’t be surprised if you need to spoon it into the baking dish.
Al…
Peach Trifles with Melba Sauce
Perfect for a party or as a poolside treat, this trifle is so easy to make it almost seems like cheating. It includes a couple of prepared ingredients — pound cake and raspberry jam — to keep things super simple, so the only thing you really have to cook is the sugared almond garnish. And since trifles are best when made a day ahead, there’s no need to worry about any last-minute headaches.