Your Summer Watermelon Belongs On the Grill

If you haven’t been enjoying summer’s greatest gift to fresh produce (watermelon, obviously), then what are you waiting for? Get to the grocery store immediately, buy yourself a big melon, and get slicing. Better yet, toss a few of those triangles on a hot grill for a caramelized treat that rivals most candy.

Grilled watermelon may not be anything novel, but with veggies, meat, and corn-on-the-cob in the mix, we forget there is a world of possibilities with charred fruits. Chop grilled watermelon into a salad, mix it with something savory, or eat it straight from the rind. No matter what you do, you’re certainly in for one of the best summertime treats. (You’ll need to act quickly, though. We can already begin to smell the pumpkin spice.)

Hot-Sweet Grilled Watermelon

It’s sweet, spice, and everything nice when it comes to this perfectly balanced recipe of sugary watermelon, lemon, and chile powder heat. Bet you can’t just nosh on one. Get the recipe.

Grilled Watermelon, Feta, and Mint Salad

Chowhound

Nearly every grilled watermelon recipe on the web is paired with salty feta (because #obviously), but this mint-heavy option is both refreshing and beautiful. The red and green will gave you thinking it’s Christmas, but treats like this are exclusive to the warmer months. Get the recipe.

Grilled Watermelon Pizza with Honey and Lime

Hey, Grill, Hey

Ditch the Digiorno’s for a pie that isn’t necessarily filling, but a hell of a lot more hydrating. And don’t skimp on the queso fresco—it tastes equally as delicious with some crunchy grill marks. Get the recipe.

Grilled Watermelon and Avocado Salad

Abbey’s Kitchen

We all know that avocado makes anything taste better, so it’s no surprise that watermelon with avocado and red onion is a flavor and texture trifecta. Serve this on summer taco night and apologize to guacamole in advance. Get the recipe.

Grilled Watermelon Salad with Steak and Tomatoes

Woman’s Day

Since you’re going to be grilling the steak anyway, why not just chop them both up and serve together? Throw in some seasonal cherry tomatoes for a dish as beautiful as it is mouthwatering. Get the recipe.

Grilled Watermelon and Donut Peach Salad with Balsamic Reduction

Brooklyn Supper

Combining watermelon with an ever sweeter fruit can really enhance a summer side, especially if it’s all bound together with grated parmesan. Get the recipe

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What Is the Difference Between Evaporated Milk and Condensed Milk?

Have you ever found yourself in the middle of the baking aisle, wishing you had brought your grandmother’s recipe because, dang, was it evaporated or condensed milk that the pie called for? You don’t have to feel like an amateur, we’ve all been there! With the two products in very similar squat cans, oftentimes right next to each other, it’s easy to get confused. The major difference between evaporated and sweetened condensed milk is the added sugar, but the canned milks have had a history of frustrating bakers for decades.

Ingredients

Evaporated milk is shelf-stable cow’s milk with 60% of its water content removed while sweetened condensed milk has been modified in a process similar to evaporated milk, but then sugar is added. In both cases, stabilizers and preservatives are added to keep the products safe for shelf life.

History

Until the invention of pasteurization in the 1860’s, milk was a popular product that proved difficult to keep in the home for long periods of time. Condensed milk gained popularity in the later half of the 19th century after it was discovered that boiling down milk to a reduced state would kill bacteria and extend shelf life. Eagle Brand brought it to market around the height of the American Civil War, bringing a nutritionally dense (and safe) product to soldiers and Americans at home. Today, condensed milk products are being used in baking and as substitutes for fresh milk.

How It’s Made

Milk is clarified (heated to a controlled temperature) for a period of time, killing bacteria and unwanted organisms that grow naturally in milk. Any excess water within the milk is also removed during this process, leaving behind only the concentrated milk product. Sugar is added to the evaporated milk, almost a 50/50 ratio, and then cooled and canned. Sweetened condensed milk is thick, rich, and off-white (almost beige) in color while evaporated milk is similar in texture to skim milk, and white like fresh milk.

How It’s Used

Sweetened condensed milk is used in desserts all around the world. Dulce de leche, a Latin favorite, is made by boiling condensed milk for hours, and then the thick spread is used in cookies, toast, or other baked goods. In many Asian countries, sweetened condensed milk is also used as a favorite to sweeten coffee drinks. (Unsweetened) evaporated milk is a popular ingredient for recipes like fudge, pie, and bread. It can also be reconstituted by adding water and used as milk.

No Churn Cake Batter Ice Cream

Beth Cakes

The recipe that has taken the Internet by storm is definitely ‘No Churn Ice Cream’. Only requiring whipping cream, sweetened condensed milk, vanilla, and sometimes a little salt, this popular recipe has allowed home cooks to avoid purchasing a separate ice cream machine and make frozen treats at home. Explore one of the many variations on the ‘no churn’ concept with an idea for cake batter ice cream. Get the recipe.

Homemade Dulce De Leche

Unsophisticook

As simple as turning on the slow cooker, homemade Dulce de Leche (a Latin caramel sauce) is made by simmering cans of sweetened condensed milk at a steady temperature for a few hours. When you crack open the cans, a rich, dark brown paste (similar to the consistency of peanut butter) emerges from the once plain product to spread on cookies or toast. Get the recipe.

Sweet Tart Lemon Pie

Crafty Cooking Mama

Pie is one of the classic uses of sweetened condensed milk, using its texture and sweetness for creamy treats. This lemon pie requires just lemon juice, condensed milk, and egg yolks for the filling—perfect for simple summer treats. Get the recipe.

S’mores Fudge

Bakerita

An iconic American dessert, fudge is a staple of holiday gifting and grandma’s house (if you’re lucky!). As most fudge recipes only require melting butter, chocolate, and sweetened condensed milk together, fudge is easy to make and easy to love. Get the recipe.

Nacho Queso Dip

Chew Out Loud

If you have a can of evaporated milk lying around, we know it’s just calling for some shredded cheese to be melted into it. Concentrated milk marries with the melted cheese to create a smooth and beautiful cheese sauce, perfect for dunking tortilla chips. Get the recipe.

Homemade Bread

I Heart Naptime

Evaporated milk adds richness to baked goods like fresh, homemade white bread. The proteins in evaporated milk create more structure in the bread during baking for thick and hearty slices. Get the recipe.

Stovetop Mac ‘n’ Cheese

Jo Cooks

Evaporated milk is used to make the creamiest stovetop mac ‘n’ cheese, borrowing a similar idea to the queso recipe and using the milk for extra richness. Boiled pasta is folded into the magical cheese sauce for the ultimate comfort food with no baking required. Get the recipe.

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10 Ingredients You Should Always Have in Your Kitchen

It’s a Tuesday night and you’re feeling anxious about what you are going to whip up for dinner when you get home. You want something filling but with a little bit of greenery, right? Maybe some cheese sprinkled on top? Parmesan?

Well, you’re in luck, because if you keep these ten ingredients around, you’ll never run into this problem again. Not to mention, more than half of these items were recommended by a couple of local Brooklynites who know a thing or two when it comes to running a kitchen. Crown Heights’ own Chef Lawrence Lumetta of Mayfield and restaurant owner Yiming Wang of Williamsburg’s Birds of a Feather weigh in on their pantry must-haves.

1. Eggs

For: Spaghetti Carbonara

Damn Delicious

If you don’t have a carton of eggs in your fridge right now, put them at the top of your grocery list. These babies are an essential in the kitchen, as they can be prepared in so many different ways. “My go to recipe if I don’t have anything and I’m in a pinch is spaghetti carbonara or cacio e pepe. Simple, easy and delicious!” says Lumetta. Get the recipe.

2. Tomatoes (fresh or canned)

For: Shakshuka

The Healthy Maven

The first thing that comes to mind when you see canned tomatoes is probably pasta, right? Do not underestimate their versatility, because they can be used for so much more! Try out this shakshuka recipe, which will make use of a lot of the other ingredients on this list as well. Get the recipe.

3. Cheese

For: Crispy Baked Parmesan Chicken

Spend with Pennies

Who doesn’t love cheese? This creamy ingredient can be sprinkled, sliced, and placed on practically anything and it’ll taste delectable. When asked about his top items to keep in the kitchen, Lumetta says “if salt doesn’t count, I would go with a good quality Parmesan cheese.” Try this easy chicken recipe to experience dairy in its best form.  Get the recipe.

4. Scallions and Onions

For: Chinese Scallion Pancakes

Appetite for China

Onions may sound like a boring pantry staple, but the root veggies are key to adding flavor. Scallions, which Wang has on hand “at any given moment,” can enhance any Asian dish, including a simple and traditional, albeit delicious scallion pancake.  Get the recipe.

5. Rice or Quinoa

For: 15 Minute Spinach Pesto Quinoa Bowl

Table For Two

As long as you have a grain in your cupboard, the world is your oyster. Rice and quinoa can act as a solid substitute for most pasta dishes, and are ideal alternatives for those with gluten sensitivities. This cheesy spinach pesto bowl won’t have you missing noodles, that’s for sure.  Get the recipe.

6. Canned Tuna

For: Tuna Pasta Bake

Recipe Tin Eats

A solid source of protein and omega-3 fatty acids, this stinky ingredient is actually a good one to have on hand. In contrast to the last recommendation, we actually encourage the use of noodles (and lots of them) with this tuna bake recipe.  Get the recipe.

7. Greens

For: Green Monster Smoothie with Chia Seeds

Dishing Delish

Butter lettuce, romaine, spinach, kale, take your pick of greens. They’re all healthy and super handy when you need a helping of vitamins, minerals, and fiber in your diet. A smoothie is a great way to satisfy this craving in a pinch. Get the recipe.

8. Vinegar

For: Ribs with Black Vinegar Sauce

Romulo Yanes

Vinegar is a great condiment to keep in stock. Due to its multitude of varieties, you can use it in so many ways. Wang always has a bottle of zhenjiang vinegar at Birds of a Feather. “It has an intense and unique aroma. For me, it’s a must,” she says. Craving meat? Try the ingredient out on some ribs.  Get the recipe.

9. Popcorn

For: Rosemary Garlic Parmesan Popcorn

Happy Mothering

There’s something so satisfying about making popcorn on the stovetop. It’s a great low-calorie snack and you can top it with anything from fresh herbs (cilantro is Wang’s favorite) to cheese to cinnamon.  Get the recipe.

10. Chicken or Tofu

For: Pan Fried Tofu Curry with Tomatoes and Spinach

Savory Spin

Whether you eat meat or not, some form of protein is important to keep in your refrigerator. Chicken and tofu are pretty different when it comes to texture, so it’s actually not as easy as you think to substitute tofu for chicken. Here’s a yummy recipe that’ll let you enjoy tofu for what it is: spongy, delicate, though able to take on any dish’s flavor. Get the recipe.

— Head photo: Pixabay.

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What Is the Difference Between Pomodoro and Marinara?

Whether it’s served over a bowl of spaghetti, a pile of ravioli, or a plate of pretty much any other pasta you prefer, there’s no denying the simple pleasures of a good, home-cooked red sauce. But which one? Marinara? Pomodoro? Both are chock-full of tomatoes and one is just as likely to ruin your good white shirt as the other; however, not all sauces are created equal.

So what exactly is the difference between pomodoro and marinara?

Let’s start with their ingredients. While there are plenty of variations (some recipes call for oregano, stewed tomatoes, and thyme, to name a few), the *essential* ingredients for a good marinara include: fresh tomatoes, olive oil, garlic, fresh basil, and salt. And while some recipes call for a few additions, like red onion or carrot, the basic ingredients are the same for pomodoro sauce: tomatoes, garlic, basil, olive oil and salt. So, again, “what’s the difference?” you may ask. Consistency, for one.

Marinara is runnier and more liquidy than pomodoro, but it’s also a chunkier sauce. You cut tomatoes when making marinara, but mince them when preparing pomodoro. Pomodoro is thick and smooth; marinara is runny and chunky.

The other big differences are their colors and cook times. Since marinara simmers for a shorter period of time, it keeps more of its bright red and orange hues. Pomodoro, on the other hand, can simmer slowly for hours, resulting in a deeper, darker red (although in the interest of saving you time, many of the recipes listed below only take 30 minutes!).

And now you know the difference between these two very close cousins on the red sauce family tree. But while a good sauce is the key to a great dish, it can’t do all the work. The next question is: What will you serve it with? The possibilities are seemingly endless, but we’ve rounded up a few of the most mouth-watering dishes we could find. Enjoy! And whatever you decide, think twice before putting on that white shirt.

The Only Pasta Pomodoro You Will Ever Need

Homemaker’s Habitat

Say hello to your new go-to tomato sauce, perfect for any occasion. Smooth as velvet, this buttery pomodoro packs a delightful punch of basil. The beauty of this recipe is in its simplicity. High quality ingredients will make all the difference in the world, so treat yourself to some delicious Parmesan cheese, cans of real, imported whole San Marzano tomatoes, and a ton of fresh basil! You’re worth it. Get the recipe.

Homemade Marinara

Chef in Training

A classic take on a classic sauce, this flavorful marinara will brighten any dinner table. Gluten-free and vegan-friendly, you can enjoy this marinara over spaghetti, linguini, baked ziti, and too many more options to name! Whatever you choose, you’ll love this sauce. Get the recipe.

Lasagna Rolls with Homemade Marinara

Tastemade

Stuffed with creamy ricotta and smothered in hearty marinara, these delectable rolls of lasagna goodness are the perfect size for entertaining. Guaranteed crowd pleaser. Get the recipe.

Gnocchi with Pomodoro Sauce

Foodie Crush

Nothing beats a good gnocchi and this dish proves that. A smooth and flavorful pomodoro sauce is the perfect complement for those tiny pillows of potatoes from heaven. Pro-tip: start with oil that’s been gently infused with fresh herbs to achieve a more nuanced flavor. Again, great ingredients and fresh herbs are the key to making this a truly memorable dish. Get the recipe.

Baked Turkey Zucchini Meatballs with Marinara

Baker by Nature

If you’re looking for a healthy and delicious way to enjoy marinara without all the carbs of pasta, look no further. Forget the noodles; it’s all about the sauce and balls. To get started, you’ll need to grate a whole large zucchini–that’s what sets these balls apart! Get the recipe.

— Head photo illustration by Chowhound, using: Bear Naked Food/Closet Cooking.

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Oprah Just Launched a Line of Food and It Shockingly Doesn’t Include Bread

For the self-proclaimed lover of all breads, we were shocked to find that Oprah Winfrey’s first foray into the world of refrigerated foods didn’t include a loaf of pumpernickel, slice of sourdough, or even a standard bagel. The media mogul unabashedly declared her love for carbs in a Weight Watchers commercial last year, but has partnered with Kraft Heinz to introduce a line of savory soups and sides with healthy, vegetable-driven ingredients.

Appropriately titled O, That’s Good!, as part of the newly-formed Mealtime Stories, LLC, the four soups and four comfort foods bring a “nutritious twist” to the American classics we love O so much.

“I love healthy foods and eating from my garden,” said Winfrey in a statement. “When Kraft Heinz approached me for a food line, what got my attention is making nutritious comfort foods more accessible to everyone. This product line is real, delicious food with a twist. You’ll feel good about serving it for your family.”

Soup flavors include Broccoli Cheddar, Baked Potato, Creamy Tomato Basil, and Creamy Butternut Squash, while the sides comprise of Original Mashed Potatoes, Garlic Mashed Potatoes, Three Cheese Pasta, and Creamy Parmesan Pasta. All of the dishes sub a portion of the carb-heavy ingredients (potatoes, pasta, etc.) with fresh vegetables like cauliflower, white beans, carrots, and sweet potatoes. So now, thanks to Oprah, we can partake in a binge fest while feeling just a little less guilty.

“We are thrilled to bring our collective vision to life with O, That’s Good! Soups and Sides,” said Nina Barton, SVP of Marketing, Innovation and Research & Development. “With Oprah’s partnership, we’re delivering unbeatable taste and quality that is sure to please everyone at the table.”

In true Oprah fashion, ten percent of Mealtime Stories’ profits will be equally split between Rise Against Hunger and Feeding America. The Kraft Heinz Company Foundation will make annual donations until the joint venture becomes profitable.

The products are beginning to roll out now, but will be available nationwide in October. You’ll have to stay tuned to see if these make our grocery list of “favorite things.”

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Ceviche with Avocado and Grilled Corn

Have you heard of ceviche? It’s a popular dish in many Latin American countries that uses lemon or lime juice is used to “cook” raw fish.

Done well, ceviche means fish with a perfectly firm but tender texture, a bright citrus taste, and a pure fish flavor that you might associate with the freshest sashimi.

Continue reading "Ceviche with Avocado and Grilled Corn" »

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Clover Sonoma Organic Whole Milk Greek, Yogurts

According to the Dairy Council of California, most people don't get enough calcium or vitamin D each day, yet can find both in milk, yogurt and cheese.

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Grilled Whole Fish With Molho à Campanha (Brazilian Pico de Gallo)

Molho à campanha is a lot like Mexican pico de gallo, except it uses vinegar instead of citrus juice and adds more peppers to the mix of tomato, onion, and cilantro. It's most commonly served alongside charred steaks, but it's just as good spooned over grilled whole fish as in this recipe. Get Recipe!

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Handheld Pocket Pies

Available in Apple, Cherry and Strawberry year-round and Pumpkin in the fall, all are made using family recipes that hail from the owner’s New England roots.

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Otsuka Acquires Daiya

The acquisition, reported at 405 million Canadian dollars, is expected to help increase Daiya’s presence throughout North America and beyond, while creating a global plant-based platform.

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Cabot Creamery Cracker Cut Cheese

The package has a re-sealable lid to keep the cheese fresh over multiple snacking sessions.

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Rojo's Queso Dips, Salsa Varieties

A first for the company, the cheesy dips will be available in Salsa Con Queso and Queso Blanco varieties beginning in September, and are a convenient option.

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