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    • Put the fruits of summer to good use with these 10 decadent pie recipes. There's something for everyone: Fruit-lovers will swoon over our juicy ginger-peach pie, lattice-topped raspberry pie, and the delicious bluebarb (blueberry-rhubarb) pie; traditionalists won't be disappointed with our version of lemon-meringue or sour cherry pie; and chocolate lovers can look forward to the sumptuous deep-dish black bottom pie.

      You can choose to follow our recipe for perfect pie crust or use a store-bought crust to save time. Top off your warm, freshly baked slice with a generous scoop of ice cream, and you've got the perfect end-note to any summer get together. For more ideas, check out our menu for a Summer Afternoon Pie Party »

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    • With each season come fruits and vegetables so distinctly themselves that we can't help but use them in as many dishes as we can, for as many meals as we can, before the season fades into the next. In the summer, it's tomatoes and raspberries. In the fall, it's mushrooms and apples. In the winter, it's beets and citrus. And in the spring, it's strawberries -- and peas.

      Each part of the pea plant -- the tiny peas themselves, their shoots, even their pods (which can be simmered to make a broth) -- tastes of the sweet, sunny days of spring. Here are 7 ways to use them, before spring becomes summer.

      • See more asparagus recipes to take advantage of spring's bounty.
      • Check out our Spring Greenmarket Feast.
      • Got a question in the kitchen? The Food52 Hotline is here to help!
      Milk Peas
      Milk PeasSweet Pea and Leek PancakesSpring Pea and Ricotta TortePea Shoot and Baby Arugula SaladDaddy's Carbonara

    • Cut your food bill with these dollar-stretching suppers - loaded with peak-season produce, they cost pennies per person.

      Veggie Tart

      Veggie Tart

      Quick Summery Veggie Tart

      Refrigerated ready-to-unroll piecrust is the shortcut secret to this savory tart (pictured). Slathered with basil cream cheese, it's filled with squash, peppers, and zucchini.

      Beer Brat Skewers with Spicy Slaw

      Bite-size bratwurst slices alternate with veggies in this kebab version of the Sheboygan, WI, classic, which is basted in a beer - brown sugar sauce.

      Southwestern Tortilla Pizzas

      Layer budget-smart black beans, cut-from-the-cob corn, and Cheddar cheese to create these oven-roasted open-faced tacos. Top with red cabbage and cilantro for color and a crispy crunch.

      Related: 10 Vegetarian Summer Meals

      Pizza Toss

      Pizza Toss

      Rustic Pasta Toss with Tuna & Tomatoes

      This pasta salad (pictured) is loaded with farm-stand squash and zucchini - and two pounds of tomatoes. Just combine the raw veggies with canned tuna and campanelle pasta f

      ...Read More »

    • 3 Tricks for Healthier Macaroni Salad
      By Hilary Meyer, Associate Food Editor, EatingWell Magazine

      Macaroni salad is one of those dishes that you just have to have at a Memorial Day gathering. The ingredients are cheap, it's easy to make (and make a lot of) and has a wonderfully creamy texture and mild flavor that everyone loves.

      But if you think your typical macaroni salad is harmless, think again. Right when you're about to squeeze back into that bikini, good old macaroni salad will make that task a little more difficult. A typical 1-cup serving packs 370 calories and 22 grams of fat. Yikes.

      Don't Miss: Pasta Salad vs. Potato Salad. Which Is Healthier?

      Before you throw that salad into the swimming pool, know that you can enjoy that same 1-cup serving with nearly half the calories and more than half the fat. Here's how to make your macaroni salad healthier:

      Tip 1) Use Whole-Wheat Pasta
      Although using whole-wheat pasta doesn't make much of a difference calorically, it does add fiber. Fiber doesn'

      ...Read More »

    • Mini peanut butter cups

      Mini peanut butter cups

      These meals are not only adorable (seriously, everything looks better in a mason jar), but they're the perfect portion. Share them with a friend, take them on a picnic, or just eat them all yourself.

      1. Mini Peanut Butter Cups:

      280 calories, 22.5 grams sugar, 14.8 grams fat, 31.5 grams carbohydrates, 8.3 grams protein

      These vegan peanut butter cups owe their silky smooth texture to a secret healthy ingredient: organic tofu! Blended with peanut butter, the tofu adds creamy thickness without any extra calories or fat.

      Ingredients:
      For the crust:
      Heaping 1/2 c. + 2 tbsp. graham cracker crumbs (10 squares)
      1 1/2 tbsp. pure maple syrup (or other liquid sweetener)
      1 tbsp. coconut oil (or Earth Balance)
      2 1/2 tsp. cocoa powder

      For the filling:
      200 g. soft/silken organic tofu, roughly chopped
      1/4 c. natural peanut butter
      1/2 c. Sucanat or brown sugar, processed into powder (or 3-5 tbsp. icing sugar)
      1 tbsp. almond milk
      1 tsp. pure

      ...Read More »

    • It's almost summer and you know what that means - barbecue season! That's why we traveled to Charlotte, North Carolina for the Beer, Bourbon, and BBQ festival to bring you tips and tricks for delicious barbecue straight from the grill masters themselves. Here are some of our favorites:

      Use a 2:1 Salt to Sugar Ratio for Your Rub - Sticking with the rule to keep it simple, our NC Hall of Fame Pit Master, Bill Eason, recommends a simple rub that is two parts Lawry's Seasoned Salt and one part brown sugar.

      Use a Vinegar-Based Sauce - This can be a controversial tip since different regions have different (and very strong) opinions on the best sauce. At this particular festival they loved the vinegar-based sauce, which is just a simple mixture of vinegar, sugar, and pepper.

      Double Dip Your Meat - The sauce is definitely a highlight of great barbecue, so let's get the most out of it! Rather than only saucing your meat once while it is on the grill, dip it one last time in fresh sa

      ...Read More »

    • Chicken and Bean Burritos

      Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

      See More: 100 Easy Chicken Recipes

      Chicken and Bean Burritos

      Ingredients

      3/4 pound chicken breast tenders, cut into 1-inch pieces
      1/2 cup prechopped onion
      1 1/2 teaspoons chili powder
      1/2 teaspoon ground cumin
      1/8 teaspoon salt
      1/8 teaspoon freshly ground black pepper
      2 teaspoons canola oil
      1/2 cup lower-sodium canned black beans, rinsed and drained
      1 garlic clove, minced
      2 (10-inch) flour tortillas
      1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
      Cooking spray
      1/2 cup pico de gallo
      1/4 cup reduced-fat sour cream

      See More: Superfast Kid-Friendly Recipes

      Preparation

      1. Combine first 6 ingredients in a bowl; toss well.

      2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans a

      ...Read More »

    • The 7 Most Versatile Food Staples Under $3

      The 7 Most Versatile Food Staples Under $3

      We have all kinds of grocery stores around my neighborhood. I could shop at Whole Foods, Trader Joe's, or a large chain grocery store. Wherever I shop, there are a few staples that are always healthy and always inexpensive. At under $3 per item, these 7 staples make a great foundation for many healthy, budget-friendly family meals.





      Edamame

      Edamame

      1. Edamame
      I recently discovered edamame. A 12-ounce bag, shelled or in the pods, costs $2.50. I use it as a pre-dinner snack, but it can also be used for all kinds of healthy snacks and side dishes!
      Make edamame hummus










      Ingredients:

      1 1/2 cup edamame, shelled, cooked and cooled
      2 tablespoons water
      Juice of 1 lemon
      1 clove garlic
      2 tablespoons tahnini or sesame oil
      1 teaspoon soy sauce
      2 - 3 tablespoons olive oil
      kosher salt to taste

      Directions:

      In a food processor, pulse the first six ingredients together until very well blended. Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is

      ...Read More »

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