Blog Posts by Sarah McColl, Shine staff

  • Best Summer Desserts from the Shine Supper Club

    We love a backyard cookout and a crazy-good burger, but summer is really all about dessert: Drippy ice cream cones, ripe berries, a perfect (and so easy) peach tart. We want to see your best summer dessert. It doesn't need to be fancy or complicated--family favorites and old faithfuls are as welcome as artisanal homemade ice cream. Share a recipe with the Supper Club, and you could wind up on the Shine homepage and profiled on Shine Food. Here's how:

    1. Tweet @YahooShine a link to an original recipe and photo and include the hashtag #shinesupperclub by Sunday, July 28, 11:59PM PST. Not on Twitter? Email the link to shine_sarahmccoll at yahoo.com. Only one entry per person. We will compile the links in a slideshow on Shine featuring all Supper Club participants and link to your site (hello, traffic bump!).


    2. Finalists will be posted in a poll by 12PM PST Monday, July 29 with voting open to the community until 12PM PST Wednesday, July 31. The winning recipe will be added to the Read More »from Best Summer Desserts from the Shine Supper Club
  • What's a Slugburger?

    The slugburger, like most great inventions, is a regional southern delicacy born from Depression-era necessity, but eat assured––it's free from garden-crawlers. Corinth, Mississippi, about 100 miles southeast of Memphis, Tennessee, celebrates the curiously-named sandwich beginning July 11 at the 26th Annual Slugburger Festival. Local pride for the slugburger is fervent, and for good reason: chances are, you've never seen a burger quite like this. --Sarah McColl, Shine staff

    Related:
    America's Most Over-The-Top Burgers
    Pulp Fiction's Big Kahuna Burger
    The Best Burger You'll Ever Make

    Read More »from What's a Slugburger?
  • Grilling with Lump Charcoal: Do I Really Have to Do That?

    There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.
     
    The subject of grilling can ignite a hot, potentially cray cray debate. It’s enough to turn any casual weekend burger-flipper to the easy on-off of the gas grill. But for the brave souls who like to cook over fires Ma and Pa Ingalls-style, let’s talk charcoal.

    Charcoal has been made the same way for centuries. Burn wood in a super-hot, oxygen-free environment, and you wind up with concentrated “char,” stripped of water and gases and weighing about 25 percent of the original material. When compared to wood, char burns steadier, hotter, and produces less smoke.

    There the charcoal paths diverge. On the one hand are briquettes, formed by mixing char with binding materials and additives, shaping them, and in some cases

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  • Best Summer Dessert: Share Your Recipe with the Shine Supper Club!

    We love a backyard cookout and a crazy-good burger, but summer is really all about dessert: Drippy ice cream cones, ripe berries, a perfect (and so easy) peach tart. We want to see your best summer dessert. It doesn't need to be fancy or complicated––family favorites and old faithfuls are as welcome as artisanal homemade ice cream. Share a recipe with the Supper Club, and you could wind up on the Shine homepage and profiled on Shine Food. Here's how:


    1. Tweet @YahooShine a link to an original recipe and photo and include the hashtag #shinesupperclub by Sunday, July 28, 11:59PM PST.  Not on Twitter? Email the link to shine_sarahmccoll at yahoo.com. Only one entry per person. We will compile the links in a slideshow on Shine featuring all Supper Club participants and link to your site (hello, traffic bump!).


    2. Finalists will be posted in a poll by 12PM PST Monday, July 29 with voting open to the community until 12PM PST Wednesday, July 31. The winning recipe will be added to the Shine Read More »from Best Summer Dessert: Share Your Recipe with the Shine Supper Club!
  • Meet Whitney Bond of Little Leopard Book!

    Whitney Bond, this month's winner of the Shine Supper Club for her gorgeous and simple chipotle lime chicken fajita skewers (recipe below) calls herself "a little girl with a big appetite" on her blog, Little Leopard Book. "I love coming up with new ideas for classic favorites or turning a generally unhealthy dish into something healthy and delicious." Peek inside Whitney's culinary mind and cupboards (and follow her on Instagram):


    What ingredient are you currently obsessed with?

    Buffalo sauce! I'm currently writing my first cookbook "Buffalo Style: Ditch the Wings, Keep the Sauce" which will be released this fall, so every recipe I've been making lately has included it. From buffalo chicken cheesy penne to buffalo chicken alfredo lasagna, buffalo chorizo enchiladas and buffalo chicken burgers, it's been getting very saucy around my kitchen lately! When I decide to take a break from the book for a night, I've been whipping up some light and delicious desserts with fresh raspberries and

    Read More »from Meet Whitney Bond of Little Leopard Book!
  • Pairing Red Wine with Red Meat: Do I Really Have to Do That?

    If your summer goals are like ours, grilling thick steaks and burgers on long nights tops the list. Good food calls for good drinking, but who wants to follow the fussy old rule about red wine with red meat when it's 90-plus degrees outside? Do we really have to do that?



    "That might have been the rule twenty years ago," Doug Bell, national wine and beer buyer for Whole Foods Market, told Yahoo! Shine, "but I think now the American wine consumer is intelligent enough to know to drink whatever they want with whatever they want." Bell's number one piece of advice is refreshingly simple: "Drink what you like," he says. The only way to find discover that is to be adventurous and experiment, one glass at time. "There's never been a better time to be a wine drinker," he says. Bell offers tips and suggestions for satisfying summer sips (including beer!) for all your red meat-filled backyard barbecues.


    -Sarah McColl, Shine staff


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  • Vintage Recipe Cards Inspire Unlikely Friendship

    Late last summer, in an antiques store in Milford, Ohio, Bryn Mooth was buying vintage kitchen finds--old spoons, forks, and table linens--to use as photo props on her recipe blog, Writes 4 Food. The shopkeeper had just returned from an estate sale with a bundle of handwritten recipe cards tied up with long strips of white cotton fabric. Not yet sure where in the store to stash them, she placed the stack right near the cash register.

    "I thought, 'How can I not buy those?'" Mooth told Yahoo! Shine. "I took them home, and I untied the bundle, and it was just like this treasure trove from the 1930s."

    More on Yahoo: Vintage Cookbook Chronicles What Superheroes Eat

    The stack of 4-by-6 recipes cards, most of which were written in neat cursive and dated 1934, were signed, "Clara Shenefelt." Mooth felt she had found someone's family treasure. "I don't know Clara or her family," Mooth wrote on her blog after the acquisition, "but I feel connected to her through her recipes. Food has

    Read More »from Vintage Recipe Cards Inspire Unlikely Friendship
  • Peeling Vegetables: Do I Really Have to Do That?

    There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.


    "A lot of peeling is just habit," writes Mark Bittman on the the New York Times blog, Diners Journal. "We were brought up peeling potatoes and carrots so we peel potatoes and carrots." In the case of conventionally grown produce, there might be reason to do this. "When fruits and vegetables are grown with heavy doses of pesticides […] maybe it's safer to peel the outside than wash it."



    But more of us are turning to organic produce, especially in the summer months when bushels of ripe tomatoes call out from country roadsides. Do we really need to peel farm fresh veggies? The blog Zen Habits points out that in many cases peeling is not only a bother but a bad idea: we're scraping off the nutrients closest to

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  • Father's Day Menu: What Dad Really Wants to Eat

    The best kind of Father's Day feast doesn't require a tie, valet parking, or a tip. This steakhouse-inspired meal gets a lift from fresh summer flavors and is as close as the backyard, where seating is ample (hammock, lawn chairs) and the after-dinner entertainment, free (sunset, cicadas). Besides, the sizzle of ribeye on the grill, sweet corn on the cob, and an over-the-top but easy homemade dessert say, "love ya," louder than any restaurant reservation ever could.


    Read More »from Father's Day Menu: What Dad Really Wants to Eat
  • Seasoning Cast Iron: Do I Really Have To Do That?

    There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.

    "Cast iron is really cool," Lisa Fain, creator of the blog Homesick Texan and author of a cookbook by the same name told us, and we knew we had called the right person. "They're heavy, and they do take a little bit of work but not that much. If you take care of them, they're made to last." We asked Fain for a rundown of the do's and don'ts of keeping your cast iron in top form.

    DO season your pan.
    Do you really have to? "Yeah, absolutely," said Fain, "Seasoning is very important." Seasoning your cast iron "builds up a naturally nonstick surface that protects the iron from reacting to foods and rusting," Fain explained. It's like cowboy Teflon. And even if you buy a supposedly pre-seasoned pan, it's worth doing

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