There’s good news in store for rosé-lovers: An affordable line of the pink wine just won a prestigious award for its cost and quality. This means you can enjoy high-quality rosé without having to break the bank.
(Image credit: Joe Lingeman)
window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[54888] = {“id”:54888,”type”:”Slideshow”,”images”:[{“image_id”:”585b0c3159554b440141982cc2b66b4986b9df40″,”caption”:”\u003cb\u003eMake the vinaigrette: \u003c/b\u003ePlace the garlic, lemon juice, oregano, vinegar, salt, sugar, Dijon, and pepper together in a glass jar. Add the oil, seal the jar, and shake until emulsified; set aside.”,”image”:{“id”:”585b0c3159554b440141982cc2b66b4986b9df40″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:31:13.586-04:00″,”updated_at”:”2017-05-26T08:31:13.586-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2112_HTpasta-nomayo.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”dc3cbc2751f394fe5119eb18b0d2fe9edeb55eb5″,”caption”:”\u003cb\u003ePickle the onion:\u003c/b\u003e Pour 1/2 cup of the dressing into a large bowl (reserve the remaining 1/4 cup for later) and add the red onion. Stir to coat, then set aside.”,”image”:{“id”:”dc3cbc2751f394fe5119eb18b0d2fe9edeb55eb5″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:31:13.597-04:00″,”updated_at”:”2017-05-26T08:31:13.597-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2117_HTpasta-nomayo.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”534261e8a58a66452c507b1b36e2a1016f01b824″,”caption”:”\u003cb\u003eCook the pasta:\u003c/b\u003e Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.”,”image”:{“id”:”534261e8a58a66452c507b1b36e2a1016f01b824″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:31:13.601-04:00″,”updated_at”:”2017-05-26T08:31:13.601-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2123_HTpasta-nomayo.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”1496fa5db7f80e8d32350e72e5deeb4cdd9eb767″,”caption”:”\u003cb\u003eToss the salad:\u003c/b\u003e Add the drained pasta, tomatoes, olives, pimentos, cucumber, and basil to the bowl with the dressing. Toss to coat. (At this point, you can set the salad aside for a few hours.)”,”image”:{“id”:”1496fa5db7f80e8d32350e72e5deeb4cdd9eb767″,”width”:1600,”height”:1068,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-26T08:31:13.637-04:00″,”updated_at”:”2017-05-26T08:31:13.637-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2017-05-23_Kitchn_2133_HTpasta-nomayo.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”131e7721ddc9a134f338ed51d3991eb2243e8862″,”caption”:”\u003cb\u003eFinish the salad:\u003c/b\u003e When ready to serve, add the reserved dressing, goat cheese, and nuts if using, then toss until well combined.”,”image”:{“id”:”131e7721ddc9a134f338ed51d3991eb2243e8862″,”width”:1068,”height”:1600,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:504,”created_at”:”2017-05-26T08:31:13.665-04:00″,”updated_at”:”2017-05-26T13:55:57.964-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Joe Lingeman”,”credit_url”:”http://www.joelingeman.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:0.510204081632653,”focus_y”:0.536904769689858,”filename”:”2017-05-23_Kitchn_2151_HTpasta-nomayo.jpg”,”alt_text”:””,”exclude_from_color_search”:false,”crop”:”focalpoint”,”ancestor”:null,”focus_z”:1.0}}]};
I have to admit an unpopular opinion: I am just not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads, not thick and creamy ones. So when I say this is the best pasta salad ever, it’s with that opinion in mind. But a mayo-free pasta salad can still come with a degree of creaminess. In this case it’s by way of an olive oil-rich vinaigrette and a sprinkling of flavorful soft cheese.
Start by choosing the right pasta for the job, making an oil-based dressing, and adding some personal flair with a number of optional add-ins. Learn how to make your new favorite pasta salad right here, right now.
It might not feel like it right this minute, but summer is coming — and with it those hot and humid days when the extra heat from the oven feels unbearable. On these days, and also on hurried evenings when you’re too rushed or tired to even think about cooking, no-cook dinners are your savior.
These recipes come with the promise that the stove and oven stay off, and are more about assembly than actual cooking. From zucchini noodle bowls to chicken summer rolls, you’ll want these 20 recipes in your summer meal plan.
(Image credit: Joe Lingeman)
Put just about any baked treat in front of me and I am happy, but there’s something extra special about these seasonal blondies. The base is a classic blondie that’s been seriously upgraded with the help of brown butter and a slew of chopped white chocolate. Fresh strawberry halves dot the surface — their sweet summer flavor concentrates and caramelizes in the oven, leaving you to bite into juicy, candy-like flavor in between bites of buttery, cookie-like goodness.
The party problem: You want to take a bottle of white or rosé outside with you, but you don’t have a wine chiller and you’re worried the vino will get warm.
The party trick: Look to your kitchen to save the day. See that crock that’s holding all your wooden spoons and silicone spatulas? Chances are, it’s the perfect size and shape to hold a bottle of wine and a bit of ice.
(Image credit: Joe Lingeman)
I remember the very first time I took my ice cream maker for a spin. I was giddy with excitement at the prospect of finally making my favorite dessert from scratch. I ever-so-carefully heated, whisked, and stirred the base. I chilled it, just the way the recipe called for, and then I hit a roadblock that completely derailed my ice cream dreams (at least for that day).
There was one simple step that I completely overlooked: I forgot to put the ice cream bowl in the freezer ahead of time.
Your go-to drink says a lot about your personality. (You can take a guess about what people think when you order a Manhattan at a dive bar.) But did you know your drink order can also tell us what decade you belong in?
That’s right. From the free spirit of the ’60s to the grunge of the ’90s, there’s a quintessential cocktail for every decade. Find your favorite drink on this list and we’ll tell you when you should have been hanging out at the bar. Also, now would be a good time to start working on that time machine.
A new study from Denmark gives you another excuse to indulge in chocolate: It’s been linked to a lower risk of atrial fibrillation, which is when your heartbeat is irregular. The study, published in the journal BMJ Heart, adds to a wealth of research that touts the sweet confection as a heart-healthy treat since it’s been linked to preventing heart disease and stroke.
The Denmark study from researchers at Harvard T.H. Chan School of Public Health looked at 55,000 Danish subjects between the ages of 50 and 64, their chocolate consumption, and heart health. Those who reported eating chocolate (of all kinds) once a month have atrial fibrillation rates that were 10 to 20 percent less than those who were less regular in their chocolate intake.
At its most basic, a really good milkshake can be whirled together with nothing more than some good ice cream and milk. That’s the simple version I sipped and savored for years. Then I was introduced to an upgrade that changed everything. With the help of one inexpensive pantry ingredient, I was blending together the best milkshakes of my life. Here’s how you can do it too.
(Image credit: Rachel Joy Baransi)
Got yourself some new neighbors? (Or maybe you’re about to get some? Those for-sale houses in your development are probably going to be scooped up sometime during the summer before the school year starts!) Yay!
Give them a proper welcome by bringing them a well-thought-out gift box that shows just how sweet you — and the rest of the community — can be!
Summer BBQs and picnics might be ramping up, but that doesn’t mean you need to abandon your Friday night in with Netflix. Turn on the AC, get comfy on the couch, and dig into all the movies and TV shows you can stream right now. There are a lot of excellent things coming out this month (including Moana on Netflix on June 20!). There aren’t a ton of food-related things that are new to streaming this month, so you should be able to watch ’em all.
Remember that this is just a list of what’s new to stream this month. There are already plenty of food movies and shows available to watch. Here’s what arrived in May, in case you you missed it.
