By Food & Wine
This silky, sophisticated fruit gelatin is an ideal dessert for a late-summer day. Delicious Summer Desserts
Raspberry Gelatin with NectarinesRaspberry Gelatin with Nectarines
4 half-pints raspberries
1 cup water
1/2 cup sugar
1 envelope unflavored gelatin
1/2 cup finely diced peeled nectarines or mangoes
Lightly sweetened whipped cream
1. In a medium saucepan, combine the raspberries with the water and cook over moderately high heat, crushing the berries with a potato masher or a fork, until very juicy, 5 to 6 minutes. Pour the hot berries into a fine stainless-steel sieve set over a medium bowl and let drain.
2. Gently stir the berry mixture, scraping it up from the bottom of the sieve with a spatula; don't press on the solids or the gelatin will be cloudy. You should have 2 cups of juice. Stir in the sugar until dissolved and let cool.
3. Transfer 1/4 cup of the raspberry juice to a small bowl. Sprinkle the gelatin over the juice and let stand until the gelatin is
By Food & WineRead More »from Easy Fruit Gelatin Dessert
By Food & WineRead More »from Cajun Shrimp and Corn Salad
For this tangy salad, Laurent Tourondel looked to the Gulf Coast, flavoring shrimp with both a Cajun spice blend and Old Bay, a mix of ground peppers, celery salt and other seasonings popular in the South and mid-Atlantic. For a true bayou peel-and-eat experience, leave the shrimp shells on. Fantastic Grilled Shrimp Dishes
Cajun-Spiced Shrimp and Corn SaladCajun-Spiced Shrimp and Corn Salad
PICKLED RED ONION
1/2 cup red wine vinegar
1/2 tablespoon kosher salt
1/2 tablespoon sugar
1/2 tablespoon freshly ground pepper
1 medium red onion, halved and thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Cajun spice blend
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
1 teaspoon chopped rosemary
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
20 large shrimp, shelled and deveined
7 ears of corn, shucked
2 tablespoons unsalted butter
Freshly ground pepper
4 Kirby cucumbers, diced
2 Medjool dates, pitted and diced
1/4 cup chopped cilantro
1/4 cup fresh lime juice
Pea shoots, for
By Food & WineRead More »from Lemony Roast Chicken with Rosemary
Lemon zest and rosemary placed in the cavity of the bird permeate the meat as it cooks and give a subtle Mediterranean accent to the pan juices. We call for dried rosemary, but if you have fresh, use several sprigs in place of the one tablespoon. Fantastic Roast Chicken Recipes
Roast Chicken with Rosemary and LemonRoast Chicken with Rosemary and Lemon
1 chicken (3 to 3 1/2 pounds)
1 tablespoon dried rosemary
Fresh-ground black pepper
4 3-inch-long strips lemon zest
1 small onion, quartered
1 tablespoon olive oil
1 tablespoon plus 1/4 teaspoon lemon juice
1/2 cup water
1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: You don't have to wait any longer -- here's how to speed up your fruit's ripening.
Think on this: all of the lush fruits and vegetables that fill our markets and our plates, with an almost-infinite range of flavors and textures and varieties, all come from tiny, singular seeds.
The science behind these seeds -- how they grow, reproduce, and turn from specks-in-dirt into food -- is magic. The sweet, juicy plum you eat is the result of a long, complicated chain of scientific events that ends in nothing but pure, simple pleasure.
And when you pick the perfectly ripe specimen, good for you. But not all of us are that lucky. Some of us come home with hard peaches, or rigid avocados that simply aren't ready for mashing. What then?
There are ways for us to play God, as it were, in the lifecycle of a fruit. We can speed upRead More »from How to Ripen Fruit Faster
Glazed Pork with Fresh PlumsPlums, pork, and onions come together to make a flavorful weeknight dish.Read More »from Quick-Fix Supper: Glazed Pork with Fresh Plums
Glazed Pork with Fresh Plums
2 (1 1/4-lb.) pork tenderloins
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 large red onion, cut into 1/4-inch slices
3 medium plums, quartered
3 tablespoons white or regular balsamic vinegar
3 tablespoons plum preserves
1 teaspoon fresh thyme leaves
See More: 16 Quick-Fix Pork Recipes
1. Preheat oven to 400°. Sprinkle pork with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until browned. Add onion and plums. Bake 15 minutes or until a meat thermometer inserted into thickest portion registers 145°.
2. Transfer pork, onion, and plums to a serving platter, reserving drippings in skillet. Cover pork loosely with aluminum foil, and let stand 10 minutes.
3. Meanwhile, stir vinegar and preserves into drippings; cook over medium-high heat, stirring constantly,
- Disney Spoonful | Shine Food – Mon, Sep 9, 2013 3:46 PM EDT
A healthy, no-hassle dinner that the whole family will enjoy. There are so many great things about cooking with steam. It's as simple as boiling water. The food retains the natural flavors and nutrients that regular cooking burns away. Steam requires less time and energy than regular cooking, and cleanup is typically much easier since you don't have to do any scraping or soaking. Also, steam cooking scales up very easily, so you can cook for as many people as you need to, as long as you have a big enough vessel. This recipe is great for those summer nights when you know you have to make something, but you don't want anything too heavy that you have to spend forever preparing or stirring in front of the stove. It's super easy because you cook your entree and your veggie side in the same pot. The lemon and herbs (I use dill, but feel free to experiment with your favorite) subdue the fish flavor of the salmon, so all you're left with is a light, flaky meal bursting with natural flavors that even the kids can get on board with.Read More »from Fresh & Flavorful: Steamed Lemon Dill Salmon with Asparagus
1 6 oz.
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
PERFECT PAN-ROASTED CHICKEN THIGHS
Cook Time: 35 minutes
See more: 7 Most Common French Toast Mistakes
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
See more: Best. Sandwich. Ever.Preparation:
Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer Read More »from Perfect Pan-Roasted Chicken Thighs
- Disney Spoonful | Shine Food – Mon, Sep 9, 2013 3:33 PM EDT
Try these easy ice cream sandwiches after dinner tonight! This is one of my favorite quick snack-time treats for my girls (and me!). Sitting on the back porch eating these is the epitome of the last days of summer (in the middle of summer, it's too hot to sit outside in the afternoon). You could use ice cream, but I find that frozen whipped topping doesn't melt quite as quickly and that the graham crackers are less likely to break. Also, if your house is anything like mine, anytime you pull out the rainbow sprinkles, your mom status goes through the roof.Read More »from A Chilled Thrill! Ice Cream Sandwiches You Can Make in Two Minutes
Frozen whipped topping
Related: 12 homemade ice cream recipes that rival Baskin-Robbins
1. Take one graham cracker sheet (I like cinnamon best, but any kind is delicious) and break in half to form two squares. Place a dollop of frozen whipped topping on one square and top with the other square, pressing gently together to form a sandwich.
2. Pour rainbow sprinkles onto a plate and roll the edges of the ice cream
- Disney Baby | Shine Food – Mon, Sep 9, 2013 2:57 PM EDT
Delicious homemade apple pie topped wafflesApple season is here, and there are bunches of apples ready to be picked.Read More »from Delicious and Easy Homemade Apple Pie Topped Waffles
Apple cobblers, apple sauce, apple cider, apple muffins, candy apples… there are so many delicious options for the abundance of apples! One morning an apple pie craving hit and I decided to try a simplified twist on classic apple pie.
Related: 47 stylish baby names inspired by fashion designers
It was only about 8 a.m., and making an entire apple pie was not an option. I essentially decided to create a simple apple pie filling and used it to top my homemade buttermilk waffles. The following is an "un-recipe" as it's not precisely exact, but more of a general guide.
Note: 1 apple yields about 2 servings (enough topping for two).
Apple Pie topping via Little Life of Mine (used for waffles, pancakes, French toast, oatmeal)
1 green apple; peeled, cored, and sliced
1 tablespoon butter
1 tablespoon brown sugar
Sprinkle to taste: cinnamon
Dash: ground nutmeg
1. Peel and core your
Craft beer is about unbridled experimentation and stand-out-in-the-crowd personality.The craft beer industry is serious about making good beer. But save for that all-important and unwavering goal, it's doubtful that the word "serious" would find its way onto the industry's would-be "About Me" page.Read More »from The Most Ridiculous Beer Names Ever
Craft beer is about unbridled experimentation and stand-out-in-the-crowd personality. The suds themselves make that abundantly clear - just consider the creative reimaginings of Belgian-style brews, bold session sippers, and IPAs of all colors and varying degrees of mouth-puckering bitterness stocking today's shelves. And the originality is also apparent in the colorful, clever, and sometimes cartoonish labels that transform your local store's beer aisle into a veritable art gallery.
RELATED: 12 Bars with Ridiculous Names
But perhaps the best display of the industry's sense of humor and edge - or at the very least, the most amusing - can be found in the names some brewers have chosen to give their creations. Ranging from cheeky and borderline inappropriate to clever turns
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