Barbeque

As early as the 17th century, ke-tsiap, a spicy condiment made from pickled fish, was popular in China. British seamen took the idea home, but they made their version with salted mushrooms. It wasn’t until the concept traveled across the sea again, to New England, that tomatoes were added, resulting in what became a classic American condiment. With freshpicked tomatoes everywhere, summer is a great time to make ketchup. It’s simple to do and takes only a few ingredients.

Metropolitan Home brings you three tasty variations. Our classic American ketchup features cider vinegar and maple syrup. The addition of sherry vinegar, saffron and smoked paprika gives the classic recipe a Spanish twist. Or take the condiment back to its Asian roots by using rice wine vinegar, ginger and five-spice powder. Serving suggestion—French fries! 

Nothing says summer like a big, fat, juicy, flame-grilled burger dripping with melted cheddar and loaded with toppings. The problem is everyone’s hungry now and the charcoal will take forever to get going. Read More »

With lingering nights, warm temperatures and perfect grilling weather, late summer is an ideal time to host a barbecue.

However, when you’re in the thick of the daily grind, pulling one off can seem impossible. It’s easy to let the thought of having to plan and organize an event overwhelm you and stop you in your tracks. But if you keep it simple and follow a few basic ideas, you will be able to host a gathering that is certain to be a fun time for guests. Whether you want an intimate bash with a few friends or a larger neighborhood affair, if you approach this event with the right mindset you’ll have guests raving about it and begging you to make it an annual bash.