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Because, really, need we say more?When Crazy, Stupid, Love came out, fans were ogling Ryan Gosling in all his tanned glory, but beyond the custom suits and the perfect abs, many viewers claimed that seeing Ryan Gosling down a slice of pizza while looking red-carpet ready was what sent them over the edge. Well, really anything Ryan Gosling does drives us over the edge, but that's another story for our teenage hormones.
Read More »from Hot Actors Eating
Grilling is supposed to be easy. You just heat up the grill and throw your food on there, right? Well, not exactly -- but truth be told, it isn't much more complicated than that. As summer approaches, don't let popular grilling "wisdom" overcomplicate the issue. Read on to find out which so-called tips you can definitely ignore.
1. DON'T: Skip the salt. You might have heard that salting meat before grilling will toughen it. Nope, it won't! In fact, season your meat about 30 minutes before you get grilling.
2. DON'T: Use lighter fluid to get the grill going. You'd be better off using a chimney starter-unless you like the taste of lighter fluid.
Related: Bacon, 46 Ways to Cook and Eat It
3. DON'T: Press hard on your burgers -- especially while they're cooking. Do this, and you'll watch the flavor and moisture drip right into the grill. Instead, place them on the grill and then leave them alone until they need to be flipped (which should only happen once!).
4. DON'T: Flip
- Mark Bittman | Shine Food – Thu, May 16, 2013 12:01 PM EDT
By Freya Bellin
If you’re in search of a great picnic dish, look no further. This recipe is summery and herby, while still hearty enough to fill you up. Wheat berries are an unusual grain: dense, chewy, and very nutty. That texture is a great vehicle for pillowy broiled zucchini and rich, creamy pine nuts. Mozzarella adds a nice saltiness (I recommend fresh) and pairs surprisingly well with dill. Just keep in mind that wheat berries can take almost 2 hours to cook, so plan ahead or substitute in another grain in a pinch. This salad tastes great at room temperature—partly what makes it an excellent picnic candidate—but the flavors get a little muddled over time. Just add some fresh dill and cheese to brighten up the dish before serving. Recipe from The Food Matters Cookbook.
Wheat Berry Salad with Zucchini and Mozzarella
Makes: 4 servings
Time: 20 minutes with cooked grains
Assuming you have some kind of cooked grains in the fridge (always a good idea), this salad comes together quickly. Wheat berries are my first choice because of their unsurpassed chewiness, but even small grains like rice, cracked wheat, quinoa, and whole wheat couscous (or even cut pasta) work just fine. Roasted bell peppers are a tasty and colorful addition, especially ones that you make yourself. And if you’ve got roasted garlic handy, it’s a beautiful change from the raw garlic here.
1⁄4 cup pine nuts
3 or 4 medium zucchini (about 1 1⁄2 pounds), halved lengthwise
1⁄4 cup plus 1 tablespoon olive oil
Salt and black pepper
2 cups cooked wheat berries
1 teaspoon minced garlic, or to taste
1⁄2 cup fresh dill, or 1 teaspoon dried
3 tablespoons sherry or white wine vinegar
1 cup cubed mozzarella, optional
1. Toast the pine nuts in a small, dry skillet over medium heat, shaking the pan occasionally, until lightly browned. Remove from the pan.
2. TurnRead More »from Mark Bittman: Wheat Berry Salad with Zucchini and Mozzarella
Purists won't want to call this a recipe for "cheesecake" since it doesn't contain any cream cheese at all. Instead, the main ingredient is healthy Greek yogurt, which is higher in protein and significantly lower in calories and fat. A slice of Junior's classic cheesecake is about 540 calories and 37 grams of fat, for instance. Our version is less than half the calories and contains only 10 grams of fat per serving.
It's also super easy to whip up. You don't need to mess with a water bath in the oven, and if you have a food processor, you can make both the crust and the filling in less than 20 minutes total (you can also use a blender and hand mixer).
Best of all, it tastes exactly like regular cheesecake–just a light, elegant, and zesty version that won't leave you in a food coma or with a tummy ache after dessert.Read More »from Lemony Greek Yogurt Cheesecake
by Kerry AckerPistachios/CN Digital Studio
Move over, almonds and walnuts, there's a new superstar nut in town! With the California pistachio industry making a big push to turn more Americans on to the wonders of the creamy, buttery, heart-healthy nut (even Snoop Lion is on board, as well as Psy); worldwide consumption of pistachios skyrocketing (with China now the leading importer); and chefs using pistachios in ever more ambitious ways, it seems this humble tree nut is enjoying its moment in the sun. Here, five things you should know about the pistachio, plus loads of sweet and savory recipes:
--The United States is currently the world leader in pistachio production, having surpassed Iran in 2010. And sales are booming, with exports doubling over the past six years from 100 million pounds to almost 270 million pounds.
--Clocking in at about 3 to 4 calories per nut, pistachios--a.k.a. "skinny nuts"--have fewer calories than just about any other nut. (Plus, studies have shown that if you eatRead More »from 5 Things You Didn't Know About Pistachios
- Everyday Food | Everyday Food – Thu, May 16, 2013 3:22 PM EDT
Anchovies? Capers? Everyday Food Editor Sarah Carey wants you to love the ingredients in this recipe -- and we bet you will if you try it! See her make this dinner by layering flavors in the pan.
Related: Bacon, 46 Ways to Cook It and Eat It
Pork Chops Puttanesca
1 tablespoon olive oil
4 bone-in pork chops (1-inch thick)
Salt and pepper
1 clove garlic, minced
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
1/3 cup pitted Kalamata olives, halved
1 tablespoon capers, rinsed and drained
3 anchovy fillets, chopped
1. Preheat oven to 450 degrees. In a large cast-iron skillet, heat oil over high. Season pork chops with salt and pepper and cook until deep brown on one side, 5 minutes. Flip and cook, 1 minute more. Transfer to a plate and reduce heat to medium-high.
Related: Favorite One-Pot Meals for the Family
2. Add garlic to pan and cook until fragrant, 30 seconds. Add tomatoes, olives, capers, anchovies, and pork chops. Transfer pan to the oven and cook until sauce is reduced and Read More »from An Italian Dinner Packed with Flavors You Didn't Know You Loved
- Martha Stewart Living | Shine Food – Thu, May 16, 2013 3:52 PM EDT
We've all experienced that familiar cookout culprit: a bowl of warmed-over, slightly soggy fruit salad that's 90% melon. No more! These fruit salad pops are an whimsical way to squeeze in some fruity nutrients between the hot dogs and ice cream. You know, if you're into that sort of thing.
Related: 10 Healthy and Delicious Smoothie Recipes to Try
Fruit Salad Ice Pops
1 peach, cut into 1/2-inch slices (1/2 cup)
2 kiwis, peeled and sliced into 1/4-inch rounds
3 ounces blueberries (1/2 cup)
4 ounces strawberries, hulled and halved ( 3/4 cup)
1 1/2 to 2 cups 100 percent white-grape juice
1. Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).
Related: 31 Delicious, No-Fail Cookie Recipes
If you're in search of a more elaborate (and less virtuous) fruity dessert, look no further:
Trust us, you need this on your Memorial Day table. Get Read More »from Throw a Better BBQ -- and Never Eat Plain Old Fruit Salad Again!
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