By Food & Wine
This tart and super fruity summer dessert cooks mostly on the stovetop, with just a quick finish under the broiler to caramelize the biscuits. Recipes for Berries
Skillet Biscuits with BerriesSkillet Biscuits with Berries
1 1/2 cups all-purpose flour
2 tablespoons light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into 1/4-inch pieces
1/4 cup plus 2 tablespoons half-and-half
3/4 cup granulated sugar, plus more for sprinkling
12 ounces raspberries
12 ounces blackberries
1 1/2 teaspoons finely grated orange zest
1 cinnamon stick
Sweetened whipped cream, for serving
1. In a large bowl, combine the flour, brown sugar, baking powder and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Add the half-and-half and stir until the dough is evenly moistened. Using an ice cream scoop or a large spoon, scoop the dough into 8 loose mounds and place on a wax paper-lined baking sheet.
By Food & WineRead More »from Stove-Top Berry Cobbler
Courtesy of One Good Thing by JilleeIf you were a child of the '90s or early 2000s, you probably indulged in sugary sweets like Dunkaroos and Oreo O's, and had a lunch that included Lunchables' pizzas and cheese and crackers with a tiny red stick spreader.Read More »from Make Your Favorite Soft Drinks at Home
But what truly stand out from this era of childhood are the drinks - and specifically, the soft drinks. Nothing quite pepped us up like a sip of Surge, and there was nothing like a sip of Vanilla Coke to make us feel fancy.
Unfortunately, many of these tasty drinks have been discontinued or are nearly impossible to find. Petitions like "SaveSurge" have tried to convince soda-makers to bring these beverages life again. The campaign has been featured on major news sites, has bought their own billboard, and has gotten its thousands of followers to write to Coca-Cola to bring the drink back.
Related: Fast-Food Chains Sell More Breakfast Soft Drinks
Some of our childhood favorites have stuck around. Unfortunately, our wallets have gotten thinner and our sugar tolerance
Yes, you can grill salsa! Watch Chef and Host Megan Mitchell's recipe for grilled Salsa Verde.
--From start to finish, this homemade salsa takes about 30 minutes.
--Get great grilled flavor in salsa by grilling the vegetables first!
Grilled Salsa Verde
Special Equipment: grill basket, blender
1 pound tomatillos, husked and washed
2 jalapenos, halved and seeded
1 red onion, halved and cut into thirds
3 garlic cloves, skin on
1 lime, halved
Salt and pepper
Preheat the grill to medium. Clean the grates and place a grill basket directly on the grates to heat as well.
In a bowl combine the washed tomatillos, jalapeno halves,red onion pieces and garlic cloves. Drizzle with vegetable oil and a sprinkling of salt and pepper. Toss to coat. Pour into the grill basket and grill for 15-20 minutes until the vegetables are charred and softened, flipping and turning every 5 minutes or so.
Remove from the basket and let cool slightly. Once cool enough to handleRead More »from Grill Next Door: Grilled salsa? Yep.
Unusual, but delicious, muffins; they will remain moist and fragrant for a long time. Try them out!
Related article - Blueberry Muffins with Cream Cheese
Pineapple and Chocolate Muffins
Ingredients for 12 muffins:
- 250 gr. (2 1/3 cups) of sifted flour
- 100 gr. (3/4 cup) of chocolate chips
- 1 tsp. of baking powder
- 1 level tsp. of baking soda
- a pinch of salt
- 180 gr. (1 cup) of light brown sugar
- 2 eggs
- 50 gr. (1/2 stick) of butter, softened (or melted and cooled)
- 1 tsp. of vanilla extract
- 4 canned pineapple slices
- 2 tbsp. of canned pineapple syrup
- for the garnish: sliced almonds
1. First prepare mixture 1 (dry) by combining all the ingredients together in a bowl, mixing well.
2. In another bowl, beat the eggs together with the sugar, add the butter and the vanilla extract. Chop the canned pineappleRead More »from Pineapple and Chocolate Muffins
Strawberry and Almond CupcakesThis recipe was originally by a home cook from Spain, Gastronomistico
Cupcakes, madeleines, magdalenas, quequitos... those are some of the names that these delicious pastries are known by in the world. Nowadays they're very trendy and can be made very easily.
Cupcakes are said to date back to 1755 (they're a bit old, aren't they?) when Stanislas Leszczynski, the king of Poland and duke of Lorraine, invited people to his residence in the French province, and asked his cook to prepare something new and exquisite for the occasion. The cook was called Madeleine ("cupcake" in French), and amazed the diners with small round cakes, which everyone liked because of their spongy texture. The king was delighted and decided to call those mini cakes "madeleines" in her honor. The recipe spread to all the great halls in the Court of Versailles, later on to Spain, and then the world.
Another theory explains that cupcakes go back to the age of pilgrimages to Santiago de Compostela, where a youngRead More »from Strawberry and Almond Cupcakes
All you need to do is the following: mix mashed potatoes with corn flavored garlic and onion fragrant salt. Put that over zucchini which you placed on top of bacon, roll everything together, sprinkle some toppings and bake!
I made these to go with beer, and I shared some with my neighbors. Amazingly, the neighbor's kid was so happy eating them even though they're spicy! His mother liked them as well and had mentioned that her kid can eat garlic and likes it too.
Come to think of it, my grandson also likes garlicky and gingery snacks a lot.
Related article - Great Snacks For Drinking at Home
Yield: 4 servings (8 pcs.)
Preparation Time: 15-30 minutes
- 4 Irish cobbler potatoes cut into small cubes. Rinse in water before boiling in a frying pan.
- 1 zucchiniRead More »from Easy Bacon, Zucchini, and Potato Rolls
- webflakes.com | Shine Food – Thu, Jul 18, 2013 4:44 PM EDT
Blue Cheese and Blueberry MuffinsThis recipe was originally by a home cook from Italy, The Tastes of Travel
I wholeheartedly agree with those who say that the best cookery ideas come when you open your fridge or pantry and decide to be creative with whatever you have.
I'm perfectly aware of what lies in my kitchen cupboards, yet sometimes it seems as though some ingredient is playing hide-and-seek with me and, though I make a weekly roll-call using my special list, something always appears to have vanished into thin air. The muffins I'm suggesting today are the result of one such fridge-blitz. Among bowls and cups, in between fruit and vegetables, amidst eggs and cheese, I spied the left-over blueberries from Fabio's Nordic Caesar salad, peeping out at me and begging to be eaten.
My initial idea was to prepare blueberry muffins, but these days our house is literally swamped with desserts (last week, between the fridge and the freezer I counted 5 different cakes!), so cooking yet another of our beloved cakes toRead More »from A Recipe in Blue: Blue Cheese and Blueberry Muffins
- 2 cups of plain yogurt
- 1 bundle of mixed herbs (chives, thyme, fresh oregano, basil or lemon balm)
- 1 clove of fresh garlic
- extra-virgin olive oil
Related article - Crunchy Salad with Apple and Walnut
In a mesh strainer lined with a fine towel (a white cotton towel or gauze), add yogurt. Put the strainer over a bowl and let it sit for at least 12 hours in the fridge.
Leave some herbs and mince the rest (use a ceramic knife to avoid oxidation).
Crush the garlic clove with the garlic press and mix garlic juice with the yogurt. Then, add minced herbs and a pinch of salt.
Stir and let the yogurt drain in the strainer for 10-12 hours more.
Grease your hands with oil and make little cheese balls. Put the balls in 4 small glasses or bowls and garnish with the herbs you kept and some oil
Serve with bruschetta orRead More »from Cheap Recipe: Herbed Yogurt Cheese
Today, Everyday Food's Sarah Carey has invited a guest into the kitchen! Gabby Blair, from Design Mom, knows all about feeding a family (she's got six kids!), which is why she's sharing her recipe for this creamy tzatziki spread with Everyday Food. This dip combines refreshing cucumbers with rich Greek yogurt and a touch of lemon juice. And the best part of all? Your kids won't be able to get enough of it -- just ask Gabby!
Gabrielle Blair's Tzatziki
1 tablespoon minced garlic
1 1/2 teaspoons extra-virgin olive oil
1 cup sour cream
1 cup plain Greek yogurt
1 English cucumber, peeled, diced small, excess water squeezed out
Salt and pepper
Pita, sliced tomatoes, and sliced cucumber, for serving
1. In a large bowl combine garlic, olive oil, and salt and pepper. Stir in sour cream, yogurt, and cucumber. Season with salt andRead More »from 10 Minutes to Perfect Tzatziki
- Sarah McColl, Shine staff | Shine Food – Thu, Jul 18, 2013 3:36 PM EDT
If a Prohibition-era daiquiri walked into a bar today, it wouldn't recognize itself. Once the potent drink of archetypal manly men (Hemingway, John F. Kennedy, and high-ranking naval officers all called it a favorite), the daiquiri is more commonly known today as an alcoholic slushie favored by cocoa-buttered spring breaker set, blender-whipped and available in a rainbow of syrupy tropical flavors. So how did a classic cocktail morph into a boozy Big Gulp? Just in time for National Daiquiri Day (July 19), Wayne Curtis, author of And a Bottle of Rum, shares the story of the drink and reintroduces the daiquiri as it should be-a strong, perfectly balanced cocktail with a flurry of ice shards on its pale surface looking, as Hemingway wrote, like the wake of a ship's bow cutting through the sea. --Sarah McColl, Shine staff
Read More »from The Daiquiri: From Stiff Drink to Slushie and Back Again
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