Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Dutch cocoa powder and dark chocolate. Finish it off with a creamy milk chocolate ganache (prepared in advance with the same skillet), or whip up a simple peanut butter or cream cheese frosting instead. Get Recipe!
Everyone knows fish is nutritious. Medical professionals have long touted its heart-healthy properties. So naturally people are incorporating more salmon and tuna into their diets than ever before. But just how much, and how often should we be eating fish in order to reap its health benefits?
Well, one grilled filet a month isn’t going to cut it! A new scientific advisory released by a panel of nutrition experts reaffirmed previous guidelines set forth by the American Heart Association in 2002. According to these findings, people should strive to eat two 3.5 ounce servings of fish a week, especially in place of red meat that’s rich in artery-clogging saturated fat.
Further emphasis was placed on choosing oily fish, like salmon, mackerel, lake trout, herring, sardines, and albacore tuna, all of which are full of omega-3 fatty acids (you know, the good kind of fat). But whatever you choose, just don’t fry it! (Yeah, we know that sounds obvious, but throwing anything, even fish, into a deep fryer, isn’t doing your heart any favors.)
The main omega-3 fatty acids found in fish are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA is particularly known for its anti-inflammatory properties that may help prevent the hardening and narrowing of arteries, thus in turn reducing risk of stroke and heart disease. (And speaking of food that helps reduce inflammation, have you heard the news about about yogurt?!)
If you’re looking for ways to enhance your pescatarian diet, we’ve got tons of ideas. From our round-up of salmon seasonings to our ahi tuna poke recipe, there are lots of ways to be inspired. We’ve even come up with over a dozen ways to use canned sardines! And if you aren’t feeling ambitious enough to cook, at the very least you’ve got another excuse to go out for sushi.
We’ll take any excuse to ring in our weekends with snacks on top of snacks, which is why our Friday Food Finds series is oh-so-special. We sat down with Taylor Strecker and the gang to sample the latest in grocery and specialty food offerings for her live radio show, The Taylor Strecker Show. Here are our candid opinions for the week. Don’t trust us? Buy them yourselves and let us know what you think in the comment section.
Little Bird Kitchen Fire Bites (Dark Chocolate)
Sweet and spicy are words I use to describe myself, but they can also be applied to these adorably-packaged snacks. The jalapeño offers a light burn that you don’t really taste until five seconds after chewing, but it’s a welcomed departure from boring chocolate (Yes, I said it. Chocolate can be boring). Overall, these are just okay. We much prefer their hot and sweet nuts, but in limited quantities: The sugar content is through the roof!
Tostitos Salsa Verde Chips and Tostitos Sweet Mango Salsa
These chips may not be green (get with it, Tostitos marketing department), but they taste absolutely delicious! The salsa: No. Just no. In fact, we despised it so much that it doesn’t even warrant a photo on this week’s round-up. Your tastebuds do not deserve the torture of jarred candied tomatoes with an unidentifiable fruit, so you’re welcome for saving you the money you may have spent on such a culinary atrocity.
DNX Grass Fed Meat Bars (Sweet Potato Pecan)
The meat bar trend isn’t anything novel, but it sure is polarizing. While Taylor and guest host Sean were one gag away from actually vomiting, I was in my own world savoring every bite. It’s certainly the texture that freaks most people out, but I found these to be better than overhyped (and super greasy) Epic bars; the flavors and ingredients are more interesting and I actually enjoy the dog food-like texture. Just call me Clifford the Big Red Protein-Loving Dog.
Blue Diamond Crafted Gourmet Almonds (Black Truffle)
These are dangerous. Deliciously dangerous. Keep these far, far away because we could probably house an entire bag in one sitting. And while that may be a treat for the palate, it’s certainly not a treat for our summer body waistline. (P.S. You could probably put truffle on a piece of mulch and we’d still enjoy it.)
Nurturme Ancient Grain Cookies (Cocoa and Honey)
These may be marketed towards children, but adults can get in on the fun too. Cocoa is definitely better than honey and they remind us of upgraded animal crackers. Are these stomach-friendly cookies the best you’re ever going to eat? No. Will you feel better about feeding something healthier to your kids? Probably. Will you most likely finish an entire box in one sitting? Absolutely.
When life gives you lemons (or when you buy them from the store), there are actually lots of delicious things you can do with them. See shortbread lemon bars, for instance. Still, lemonade is a summer classic for good reason, and it’s not only worth making from scratch, but worth making right. It’s not hard, and you don’t need to make it complicated, but if you want a product that’s several steps up from the usual young entrepreneur’s lemonade stand offering, there are a few tips and tricks to master.
To find the juiciest lemons, you’ve gotta give them a little squeeze. At the store, pick through the lemons and give each one a gentle press between your fingers. Ideally, they’ll have some give to them, and their skins won’t be super-thick. (But avoid any that are too soft and squishy, as those are probably breaking down and not very tasty.) They should be heavy for their size, fragrant, free of dark spots, and colorful, not pale and washed-out, which is a sign of age. But if all you can find are lighter, rock-hard lemons, there’s a way to get them to give up more juice when you get home.
One other thing to consider first: organic produce is generally always the best bet, but this is especially true if you’re going to include whole lemon slices in your pitcher, which does look quite fetching. If you can only find waxed lemons, you’ll want to remove that coating by placing the lemons in a colander, bringing a kettle or medium saucepan full of water to a boil, and pouring that over the fruit (make sure most of the peel is exposed on each piece so the water reaches all of it). Use a stiff-bristled vegetable brush to scrub the softened wax from the lemons, then rinse them in cold water, working off any last bits of wax with your fingernails or the brush.
You can coax even stingy lemons into giving up more juice by warming them up, whether you soak them in hot water for a few minutes or microwave them for about 30 seconds. Then, roll them under the heel of your hand on the counter or table top, pressing down firmly and giving them a few back-and-forths. If you use lots of lemon juice (and/or lime, orange, or grapefruit juice), it’s not a bad idea to invest in a manual juicer—whether a hand-held press or a simple reamer—or even an inexpensive electric juicer. But you don’t need special tools, either.
While many people cut lemons in half around their middles, it’s better to cut them lengthwise, from pole to pole, so you expose more of the flesh. If you’re using your hands as juicers, be sure to really get in there; squeeze the lemons over a bowl or large glass measuring cup (which lets you see how much you’ve accumulated without needing to transfer it from another container), and work your fingers into the fibers, to break them down and release as much juice as possible. You can also use a fork to mangle the inside of the lemon—and if you don’t want to have to fish out seeds or errant pulp, place a mesh strainer over the bowl or measuring cup before you start squeezing. Don’t be shy, and you’ll have plenty of juice in no time. For basic lemonade, you’ll generally want 1 cup of lemon juice—which is what anywhere from 5-7 medium lemons should yield—per 1 quart of water, though it all depends on personal taste, and you can scale up at that ratio to make larger batches if need be.
The classic sweetener for lemonade is good old granulated sugar, which works well, but a slightly richer and more refined option that ensures there’s no undissolved sugar grit in the bottom of the pitcher is simple syrup. All you need to do to make it is mix a 1:1 ratio of sugar (granulated white is classic, but try brown or even coconut sugar for a slightly deeper flavor—and color), and shake them together in a tightly sealed jar until the sugar dissolves. You can also go the more traditional route and bring the mixture to a boil, stirring to dissolve the sugar, before letting it cool. The latter method may be better if you’re infusing your syrup with herbs or other ingredients, since the heat helps draw out their flavors.
If you prefer, you can also use other sweeteners, like agave syrup, honey, stevia, or even white grape juice. Since some of these options are sweeter than others, it’s always best to add a bit less than you think you’ll need, then keep adjusting and tasting until you reach your desired level of sweet-tart balance. Starting with 1/4 cup of liquid sweetener for a full 1-quart batch of lemonade should be safe, but tread more cautiously if you’re sensitive to sugar or using a more intense option like stevia or agave.
Here’s where you can get fancy! Basic lemonade is satisfying on an almost elemental level, especially on a sweltering day, but there’s nothing wrong with dressing it up for parties either. Try grilling your lemons before juicing them, or add one or more of these mix-ins to suit your mood:
Herbs and Aromatics
Virtually any fresh herb can add an intriguing flavor to lemonade, including rosemary, mint, basil, tarragon, hyssop, verbena, thyme, and lavender. You can gently muddle some fresh leaves into the lemonade, or you can steep the herbs in your simple syrup or other sweetener to infuse it with flavor before mixing it in. Save some fresh sprigs for garnish too. Similarly, you can try using other aromatic ingredients like fresh ginger, lemongrass, vanilla beans, pandan leaves, or even jalapeños if you like a bit of fire with your icy cold refreshments.
Fruit
Pretty much any kind of juicy summer fruit marries well with lemonade; it’s a laid-back kind of drink like that. Try adding slices of peak-season peaches or other stone fruit, fresh berries, mango, pineapple, watermelon, or even cucumber. If you’d rather not have pieces of fruit floating around in your drink, blend it in; for a finer texture, you can strain it afterward, but you won’t need as much water if you use this method—so add that in last until the drink is thinned and diluted to your liking.
Alcohol
If you’re thirsty for an adult beverage, adding vodka or gin is a great tack to take with lemonade, but even brown liquors like bourbon can work (use it in conjunction with mint for a julep-inspired drink). Try spiking it with Champagne, tequila, limoncello, or sweet tea vodka too, even peach Schnapps if you’re a fan, and don’t forget the classic shandy: bubbly beer and lemonade.
Coconut Water
For a tropical twist, you can replace the usual plain old water in lemonade with coconut water. Or add a little coconut milk for a richer sip.
This may seem obvious, but adding ice directly to the pitcher of lemonade will dilute it as it melts, so you’re better off just chilling it in the fridge and adding ice to your individual glasses. Alternatively, make the lemonade somewhat more intensely acidic and sweet than you want it to end up, and let the melting ice mellow it out a bit. You also have the option of making your ice add flavor, by freezing lemonade itself (or even fruit puree) into ice cube trays ahead of time.
And there you have it! You don’t need to spend quite as much time and energy on your perfect pitcher as Beyoncé did crafting her Lemonade, but some measure of care beyond simply grabbing a can of concentrate off the shelf will serve you well in the long run. Here are some delicious variations on the classic recipe that will keep your thirst quenched all summer.
Chowhound
A strawberry-basil syrup infuses this lemonade with tons of invigorating flavor and bright, bold color. You can use the same template with other fruits and herbs too—and feel free to add a dash of alcohol for a perfect picnic or backyard barbecue cocktail. Get our Strawberry-Basil Lemonade recipe.
Chowhound
You can make any number of refreshing tea-lemonade hybrids, like matcha lemonade or Earl Grey lemonade, but the Arnold Palmer is the original summertime tea-and-lemon pairing. Using from-scratch lemonade and freshly made iced tea elevates it to properly iconic status. Get our Arnold Palmer recipe.
Chowhound
Many commercial pink lemonades are super sweet and tinted with artificial dye, but our all-natural (and much tastier) version uses a raspberry-infused simple syrup to lightly color and flavor the lemonade. Get our Pink Lemonade recipe.
Completely Delicious
This lemonade is extra zesty thanks to mint and ginger, but still incredibly simple to make. Get the recipe.
Gather for Bread
Simmer some fresh sliced peaches with water and sugar, then blend them, strain them, and stir them into your fresh lemon juice, for an easy drink that’s fully infused with summer flavor. Get the recipe.
Julie’s Eats and Treats
Few fruits are as refreshing as watermelon, so adding it to lemonade is obviously a perfect choice. While the recipe calls for frozen lemonade, make it fresh if you have the time (and inclination). The vodka is totally optional, but it’s an old, dear friend to watermelon and lemonade both. Get the recipe.
Blackberry Thyme Vanilla Lemonade
The Noshery
This is a pretty, sophisticated lemonade, all decked out with fresh thyme, blackberries, and vanilla. It’s on the tart side, but you can always add a little more sweetener if you like. Get the recipe.
A Beautiful Mess
Rosemary is often thought of as a fall and winter herb, but it shines in the summer too, and makes a great partner to lemonade. Try a sparkling honey-sweetened version of this drink if you’re partial to bees and bubbles, but this basic, subtly flavored pitcher will get you through even the most scorching months. Get the recipe.
While it may be beyond cliche to complain about Whole Foods being expensive at this point, it’s still a valid issue for many. Luckily, there are plenty of smart ways to save money at Whole Foods, and now you can add another one: be an Amazon Prime member. Starting today in Florida, Whole Foods is offering lots of discounts to Amazon Prime members, and they’ll be rolling out nationwide soon.
According to Amazon’s press release, “Prime members can now get an additional 10 percent off sale items, typically hundreds of products throughout the store, plus weekly deep discounts on select best-selling items.”
Whole Foods/Twitter
Specific offers will change each week, but think $10 off per pound of wild-caught halibut steaks, a full pound of organic strawberries for just $2.99, a buy-one-get-one-free deal on cases of the Whole Foods 365 store brand sparkling water, 2 bags of KIND granola for $6, and 50% off cold brew coffee at the stores’ Allegro coffee bars.
While these discounts for Amazon Prime members are currently only available at Whole Foods stores in Florida, the deals “will expand to all Whole Foods Market and Whole Foods Market 365 stores nationwide starting this summer.”
In the meanwhile, if you’re an Amazon Prime member in certain other locations (like Denver, Sacramento, San Diego, Los Angeles, Austin, and Dallas), you can currently get free 2-hour delivery from Whole Foods when you shop through Prime Now. And if you’re in San Francisco, you can even get booze included in your Whole Foods Prime Now delivery! Back when this perk was first launched, Whole Foods founder and CEO John Mackey said of the partnership with Amazon, “Together, we have already lowered prices on many items, and this offering makes Prime customers’ lives even easier.”
Clearly, things just keep getting better. Of course, you still have to pay a yearly Prime membership fee (currently $119), but if you shop a lot at Whole Foods, or plan to thanks to this development, the grocery savings could definitely help offset that cost.
While the price—and other issues like geographical location and reliable, easy access to technology—will remain prohibitive to some consumers who might like to eat more organic, responsibly farmed, healthy food at lower prices, this is definitely a welcome development for many.
In the words of Amazon Prime’s Vice President, Cem Sibay: “This new Prime benefit at Whole Foods Market is a perfect pairing of healthy and delicious food at even more affordable prices. Our vision is that every day Prime makes your life better, easier and more fun, and shopping at Whole Foods Market with exclusive deals and savings is all of this and more.”
