Summer corn is here and it’s sweet, juicy, and waiting to be made into salads, soups, and salsa. Here’s what you need to know to buy it, store it, and cook it.
Source: What You Need to Know to Make the Most of Summer Corn Season
Recipes
Whole-Wheat vs. White Flour: What’s the Difference?
Can you substitute whole-wheat flour for all-purpose? As whole-grain baking becomes more popular, so does this question. The answer often goes something like: Well, yes, and no. “You can take your recipes and start substituting whole-wheat flour for a portion of the white flour,” the team at King Arthur Flour writes in Whole Grain Baking.
What Is Harissa, the Spicy, Peppery Condiment We Will Never Quit?
How to shop for and cook with harissa, the spicy, peppery, fruity, and bright condiment that we add to scrambled eggs, mix into yogurt, and slather on chicken.
Source: What Is Harissa, the Spicy, Peppery Condiment We Will Never Quit?
An Absolute Newbie’s Guide to Lighting a Charcoal Grill
Here are the two best ways to light charcoal for your grill (and how to extinguish the fire safely). READ MORE…
Source: An Absolute Newbie’s Guide to Lighting a Charcoal Grill
20 Rules For Making the Best Salads of Your Life
Your salad should never be something you have to plow through to get to the entree. All the tips and tricks you need to know; plus, a few recipes for putting it all into practice from bon appetit.
Peanut Butter Chocolate Mug Cake
OK, how is this not illegal? A peanut butter chocolate mug cake that looks amazing from Julie Wampler at the table for two blog.
Source: Peanut Butter Chocolate Mug Cake
Creamy Cilantro Sauce and Dressing
Easy to make creamy cilantro that doubles as a salad dressing and dipping sauce from GIMME DELICIOUS.
Okay, What Is Béchamel Sauce, Anyway?
Once you learn what béchamel sauce is, you’ll realize it’s integral to so many amazing dishes, from mac and cheese to lasagna.
From Bon Appétit: Okay, What Is Béchamel Sauce, Anyway?
Get Excited: Samin Nosrat of “Salt, Fat, Acid, Heat” Is Working on a New Cookbook
I can’t wait for this to arrive.
The author of the award-winning “Salt, Fat, Acid, Heat” announced on Instagram this morning that her second book is definitely happening. Read more at the kitchn.
Source: Get Excited: Samin Nosrat of “Salt, Fat, Acid, Heat” Is Working on a New Cookbook
Get Spicy for a Good Cause
Manassas, VA based Dizzy Pig BBQ Company has created a spicy version of their top selling Dizzy Dust seasoning. Owner Chris Capell says a portion of the proceeds from the new Spicy Dizzy Dust will be donated as way for the company to give back to the community through local charities. We are thrilled the Dizzy Pig team chose the Visiting Chef Program at the Warrior Retreat at Bull Run to be their first charity.
If you like to spice up your food, then you will love Spicy Dizzy Dust. It works on everything you put regular Dizzy Dust on. I have used it on chicken and pork schnitzel to add heat for a great taste. The schnitzel is a lightly breaded pork cutlet. To get Spicy Dizzy Dust on the cutlet you need to add it to the panko just before you coat each side of the cutlet. Mixing it directly into the panko doesn’t work well because it is heavier than the panko and settles to the bottom. Like any spicy seasoning you will need to experiment on different foods and with varying amounts to find your spice tolerance sweet spot. Dizzy Pig has some great spicy recipes on their web page.
You can purchase Spicy Dizzy Dust online or at one of many retail locations selling the line of Dizzy Pig BBQ spices. Try it, you won’t be disappointed and will be supporting the Warrior Retreat at Bull Run.
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