According to popular legend, a Brooklyn candy shop owner, invented this drink in 1890. Part of its charm is that contains neither egg nor cream. There are many theories floating about how the egg cream got its name but there is no definative answer.
Read more about this recipe at Coconut & Lime.
Just barely sweet and with a clear rhubarb taste, this is the perfect beverage for when you don't want plain water but when regular soda or juice is just too much. You might want to add a squirt or two of lemon if the soda's too sweet.
Read more about this recipe at Coconut & Lime.
Watermelon Gazpacho With Jicama
Watermelon Gazpacho With Jicama
This simple, no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of heat, it’s just the thing to warm up the taste buds for whatever’s on the grill.
This recipe comes from FoodieTots, and was the featured recipe for Root Source: Watermelon.
The secret to making light-as-air potato chips is to soak potato slices in water to wash away excess starch. If you don’t have the time, then place potato slices in a big bowl of water and rub gently to wash each slice.
Read more about this recipe at Steamy Kitchen.
The addition of a vanilla bean makes lemonade complex, exotic and a bit more sophisticated. For an extra kick, add a shot of rum or vodka and a splash of soda.
For more recipes like this, buy Frank Stitt's Southern Table cookbook.
Frying stuff is such a pain, but every once in a while, if you’re willing to sacrifice an entire bottle of oil in one go, it’s deliciously rewarding to make homemade fries.
Read more about this recipe at VeganYumYum.
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Grilling water-rich vegetables like squash concentrates their sweetness and gives them good smoky flavor. Keep the grill hot and clean, and leave the squash alone until they char, and you'll be pleased with how this simple dish comes out.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
The intense flavors of the chimichurri dressing-- raw garlic, parsley, red pepper flakes and vinegar -- really wake up simply simmered potatoes. Add the dressing to the potatoes while they're hot so their flavors will mingle.
A lightly sweet glaze adds richness to balance the peppery spice of the turnips. If you can find them, red turnips have a great color when cooked and often lend a hint of bitterness to add complexity to this simple dish.
Grilling is not a technique reserved for meat. It's great for vegetables, too. Be sure not to peel an eggplant before grilling because the skin will help hold the pieces together. If they stick to the grill, try using a bit more oil.
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