Maryse ChevriereWhat comes to mind when someone says "ketchup"? Why, there are all the usual things - burgers, fries, sloppy Joes, barbecue sauce, franks, and yes, even eggs. But with ketchup, as with many things in life, there are unforeseen things on the horizon.

And while we're on the subject, another question inevitably springs to mind. While there are many companies today that make equally good ketchup, it's hard to deny that the most common bottle in diners, coffee shops, and burger joints is still a glass one with a "57" on it. What does the "57" mean on those ubiquitous glass bottles? One can speculate to no end. Was this particular formulation, perhaps, created in 1957? No, too obvious. Perhaps, the product's name was changed to "ketchup" from "catsup" to reflect common usage by that time. Or the sauce was the 57th in the company's lineup, or more interestingly, the company had tried 56 different formulations of ketchup (becoming obsessed over various combinations of vinegar, tomato product,

An amazing and flavorful spaghetti sauce comes together in less than 15 minutes with Fabio's easy Romesco sauce. This one is vegetarian-friendly and also full of complex flavors, with just a little bit of heat. Featuring special guest, Stevie Ryan of VH1's new series, Stevie TV.

Culinary tips:
-Romesco sauce is a traditional Italian sauce made with vegetables that are first pan fried to release the flavors and then blended to make a smooth sauce. Blenders are a quick solution to make complex sauces easy.
-Using day-old bread in your sauce is a great way to thicken it and give it a great texture. It's also a great way to use up the bread!
-Contents Under Pressure: when blending hot ingredients such as Romesco sauce, steamy pressure can build up in the jar. Be careful when handling and removing the lid.
-Cook your pasta al dente for best results. This is typically 1-2 minutes less than the box will instruct.

Fabio's Fifteen-Minute Pasta: Spaghetti Romesco

SPAGHETTI ROMESCO
Recipe by Fabio

To get serious about your cheeseburgers, don't simply slap a slice of cheese on top. We've found that mixing shredded or crumbled cheese directly into the raw beef before forming the patties adds more flavor.

Grilled Cheese Burgers by America's Test Kitchen

WHY THIS RECIPE WORKS
Mixing cheese directly into the raw beef before forming patties guaranteed cheesy flavor in every bite. Dimpling the patties before throwing them on the grill prevented domed, dry-edged burgers.

Grilled Burgers by America's Test Kitchen

To avoid domed, football-shaped burgers with dry, crumbly edges, make a depression in the middle of the patty. Serves 4
Start to Finish: 25 minutes

Whatever you do, don't press on the burgers while they're on the grill -- they'll release their juice and end up dry and crumbly. For those who like their burgers well done, poking a hole in the center of the patty before cooking helps the burger cook through without becoming dry. In addition to serving burgers with the usual accompaniments of buns, lettuce, tomato, and

New York City is home to some of the most famous steakhouses in the country. We traveled to Keens Steakhouse in Manhattan, one of the oldest steakhouses in New York, where we met up with Chef Bill Rodgers to learn what it takes to make a perfect steak.

Perfectly cooked sirloin at Keens in New York City.

Look for "Starry-Night" Marbling

When picking out a good cut of meat, look for a steak with a lot of little flecks of fat rather than a super lean cut, or one with many thick strips of fat. Chef Rodgers refers to this type of fat marbling as "Starry-Night" marbling. Steaks with this type of marbling are likely to be very tender and juicy.

Don't Salt Raw Meat

When you salt a piece of raw meat, the salt will absorb some of the moisture from the meat, which could result in a dry steak. Instead, blanch your steaks in the oven before searing, and apply salt after blanching.

Blanch Your Meat

Blanching your steak will help you to cook the meat evenly and avoid a bloody center with burnt edges. To do

Wrap it up! This strawberry granola wrap is a quick, healthy and fresh snack! It's perfect for a summer picnic, or a mid-morning brunch.

Ingredients:
4 medium 8" flour tortillas
16 strawberries, cut into slivers
8 tablespoons of whipped cream cheese
8 tablespoons of granola
4 teaspoons of fresh basil
2 teaspoons of honey

Related: 11 fresh-and-fun fruit salads for the whole family

Directions:

1.Spread 2 tablespoons of cream cheese onto each tortilla.

2. Sprinkle 2 tablespoons of granola onto each tortilla.

3. Place 4 slivered strawberries in a horizontal row down the center of each tortilla.

4. Sprinkle 1 teaspoon of fresh basil over the strawberries. Drizzle honey over the basil.

5. Fold the two ends in, and roll each tortilla tightly. If you are going on a picnic, wrap the tortilla in wax paper and twist the ends to secure.

- By Helen Bird

For frozen flower pops, carrot patch cookies, and 23 other spring snacks, visit

Photo: ThinkstockBy Lynn Andriani

The No-Bake Brownie
The virtuous ingredient list--which includes honey, coconut oil, almond butter, almonds, walnuts, dark chocolate, sunflower and pumpkin seeds, goji berries and oats--is one reason to love these brownie-like bars. The other reason: There's no oven required. 



Get the recipe: No-Bake Chocolate Almond Bars

The Nutritional Powerhouse for When You Feel Like a Nut
Frothy egg whites are the surprising ingredient that help cinnamon and sugar stick to almonds in this simple roasted snack. The nuts are excellent sources of magnesium, which can help you feel more relaxed. 



Get the recipe: Cinnamon-Glazed Almonds

The Simplest Fruit-and-Chocolate Combo Ever
Whether you prefer to think of this as a smoothie you eat with a spoon or a dairy-free pudding, there's no arguing that whipped bananas and pears plus dark chocolate chips are a delicious combination. Use well-ripened fruit to ensure the finished dish is sweet and smooth. 



Get the recipe: Banana Pear

Delicious dinner! I've been on a quest to find toddler-friendly dinner ideas that the whole family would enjoy since my firstborn was a baby. I was tired of having to make her food separately or having to use a food processor for her to be able to enjoy the foods we ate. So I have a few up my sleeve that we have been using for years and this is one of them.

My youngest, now sixteen months old, went through the "fussy eater stage" recently, but this white bean and chicken stew passed her test. I can now say this is a toddler-approved recipe! It has small pieces that are soft to chew and it is tasty, but it's just enough for every member of the family to enjoy it.

It's a great way to use leftover or store-bought rotisserie chicken, but you can also use uncooked cubed chicken breast. Just make sure to brown it in a bit of oil before starting the recipe.

Related: Crisp nuggets, easy tenders, and 13 more kid-friendly chicken recipes

Ingredients:
2 tablespoons of olive oil
1 medium

For perfect picnic food, pack these delicious dishes that are easy to spread out and share

Sunset's complete grilling cookbook

Green Aioli
Green Aioli
Savor the season with a fast and fresh picnic of crunchy veggies with zesty aioli. Make a spread with your veggies and meats of choice to dip.
Ingredients
1 large egg (see notes)
2 tablespoons lemon juice
4 to 6 garlic cloves, peeled
About 1/4 teaspoon salt
1/2 cup lightly packed rinsed fresh mint leaves, fresh basil leaves or coarsely chopped Italian parsley
1 teaspoon grated lemon peel
1 cup olive oil (see notes)
Preparation
In a blender or food processor, whirl egg, lemon juice, garlic to taste, salt, mint leaves, and lemon peel until well blended.
With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. Add more salt to taste.
Quick Aioli: Omit the egg and oil, and use 1 cup purchased mayonnaise instead. Whirl mayonnaise with lemon juice, garlic, salt, mint leaves, and lemon peel until smooth.