It’s officially Tuesday, which is arguably the best day of the week if homemade tacos are involved. If you want a drink to go with dinner, consider a perfectly balanced margarita and don’t be afraid to add some flavor to your plans. Instead of the usual salt, opt for Tajín Clásico to line the rim. As Home and kitchen tool’s Erin Keane notes, this substitute “enhances the citrusy flavor of the drink while adding just a hint of heat.” If you’re looking for inspiration for your plate, Martha Stewart is also here to help unleash your creativity in the kitchen. The chef has just resurfaced her sum ..read more

Tenth Helpings is a humorous column by Food52 cultural critic Ella Quittner. I’m a ‘corn kid. I was born in 1991 on Long Island – not sure, never sure – so I spent much of my youth browsing the Lisa Frank section of our local Rite Aid. Once every few months, I was allowed to buy a pack of stickers, with which I would decorate everything from the plastic-wrapped journal that I carried around but rarely wrote down, to the closet wall in my bedroom. The rainbow leopard was a go-to sticker, funky and chic, and a bit spooky. The balloon also had chops; it got to its point fairly quickly and had th ..read more

Hy-Vee, the Iowa-based supermarket chain, voluntarily removed all varieties and sizes of its potato salads in early July, citing safety concerns. An announcement issued by the United States Food and Drug Administration (FDA) reported a “presumptive positive microbial result” on the line where the potatoes had been processed. “Out of an abundance of caution,” the products affected by the recall were pulled from store shelves ahead of the July 4 holiday weekend as the company awaited “final test results.” The Hy-Vee and Mealtime potato salads in question were previously available in deli depart ..read more

If you speak French, egg-mayo has no more secrets for you: this aperitif portmanteau is no more complicated than uniting hard-boiled eggs and mayonnaise – the first cut in half, the second generously garnished. “I always think of the traditional dish with the egg cut in half, top to bottom, with the yolk on the plate and the mayonnaise coating the egg white,” says author Dorie Greenspan. “But when I was at Paul Bert, it was upside down. I asked someone why, and they said, ‘Because the yolk sticks to the plate!'” His evocation of the restaurant famed for its adherence to tradition is no accide ..read more

If you asked me to pick one Dorie Greenspan recipe – from her fourteen cookbooks and three decades of welcoming bakers to the fold – to recommend to any novice or busy cook, the lemony cloud of her French Yogurt Cake would already be in the works. to cook in my brain. . Because yes, we all need a simple, trustworthy cake that only requires rudimentary ingredients and equipment, but most of all one like this, with a signature step so cheerful Dorie named it The Smoosh. The gist of The Smoosh, which she learned from pastry chef Pierre Hermé, is this: Pinch lemon zest — or other citrus fruits, f ..read more

This article may contain affiliate links. Please read my disclosure policy. This cold brew tonic recipe is easy to make and always delicious and refreshing. It seems to be the summer of cold tonics here in Europe. ♡ We’ve seen them featured on cafe menus everywhere we’ve traveled recently. And after tasting a few, I understand the draw – they are so fizzy and refreshing! The concept is as it sounds – the cold brew concentrate is served over ice, topped with sparkling tonic water and garnished with a slice of lemon or orange. We’ve also seen different espresso-based versions, but I have to sa ..read more

Herbaceous, smoky, vegetal, spicy, lemony. Take a sip of Pedro’s, a Nigerian ogogoro, and you’ll smell and taste each of these flavors on your palate. If you try Aphro, a Ghanaian akpeteshie, you will taste pineapple and passion fruit. Vusa, a South African vodka, is smooth, creamy and just a little sweet. These are the flavors Daniel Idowu, Director of Value Africa, brings to the UK, as well as something even more important: the stories behind those flavours. Africans have been making alcoholic beverages as far back as historical records go; palm wine in West Africa, banana beer in the Great ..read more

For some reason, I’ve never worn an apron. For many – mainly bakers, bakers and pastry chefs – an apron is a necessity, a sure-fire protection against stray spills, stains and unpredictable messes that have the potential to assault your clothes. This is a prerequisite to secure before engaging in a culinary exercise in the kitchen. For these people, an apron is a non-negotiable. For me, it’s a choice, and one I choose to ignore. (I got an apron for Christmas a few years ago, wore it that day while cooking Christmas dinner and never used it again). A few summers ago, a former co-worker shared ..read more

This easy maple ice cream has just 6 ingredients, including full-spectrum hemp extract that has an earthy flavor that enhances the richness of dark maple syrup. Coarse sea salt helps balance the sweetness in this simple recipe from “The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America” ​​by Tracey Medeiros. If you’re looking for other cannabis-infused sweet treats to try this summer, consider Tracey’s Sweet Corn Ice Cream with Wild Blueberries and Brown Sugar Crumble, or her s’more brownies. Cooking time 30 minutes, plus freezing Ingredients 3 cups (14% milk ..read more

My appreciation for most summer products borders on reverence. If I close my eyes, even in the winter months, I can still evoke their more sensual qualities in my mind: the gleaming curves of a tomato, the velvety weight of a peach, the way a perfectly ripe blackberry appears between the teeth, leaving a soft ink stain on the tongue. I had never dreamed of yellow squash. I’m not sure when I developed the idea that yellow summer squash, with its tender skin and watery flesh, was dull, but that opinion stuck with me for quite a while. At least a few times in June or July I would buy some out of ..read more