Poll: What’s Your Favorite Summer Cookout Food?

[ Photograph: Robyn Lee ] It’s summer, and that means warm evenings, mosquito bites, and the smell of coconut-scented sunscreen. Oh, and cookouts. Do you stand by the entrée stalwarts of hot dogs and hamburgers? Or might it be the sides that win your heart—like that lovingly charred ear of corn on the cob, slathered with butter, or a side of mom’s potato salad? What cookout food gets you hot?

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How to Ice a Cake

VIEW SLIDESHOW: How to Ice a Cake Ahh, icing and cake. Few foods bring about more childlike joy. And yet, trying to bring these two together without a little know-how can make you feel like a five-year-old with two left hands. Here are a few pointers to make the next go-round less messy. Let the Cake Cool Whether you’re using frosting or whipped cream, the heat-on-dairy action won’t do you any favors at this stage. Later, you can quickly heat your metal spatula over a stovetop flame (we’re talkin’ three or four seconds, no more) and run it gently across the surface of the frosted cake—the heat will melt a butter-based frosting ever so slightly to create a glossier finish. A Butter Knife Won’t Cut It Invest in a 1-inch straight or offset icing spatula (check the slideshow for a picture of one). You’ll have it forever, and it makes all the difference. Use (Or Make) a Cake Round These disposable round pieces of cardboard (available at kitchen stores, markets and bakeries) are made in sizes that correspond with traditional cake pan…

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Tags: areas-as-needed, cake, heat, hits-the-table, render-bacon, result, sides, slideshow, spatula, surface, whipped

In Chicago, The Grafton’s Pub Burgers Make All Eyes Smile

From A Hamburger Today [Photographs: Exterior and interior, Daniel Zemans; other photos, Andrew Stamm ] The Grafton 4530 N. Lincoln Ave., Chicago IL 60625 ( map ); (773) 271-9000‎; thegrafton.com Cooking Method: Grilled Short Order: Not a destination restaurant, but a nice neighborhood pub with some very good burgers Want Fries With That? The pre-frozen potatoes are nothing special, but they’re worth eating as vessels for the curry Price: Range from $8.50 – $10.50 Perhaps I am unduly influenced from having grown up in a city that has been under Irish rule for most of the last century, but I firmly believe that every neighborhood should have a decent Irish pub. There is something about the motif that makes people comfortable, be it a place with a genuine Irishman manning the bar or a chain like Fado . But while virtually anyone with the financial wherewithal can install a beautiful wood bar and most can learn to pull a good pint of Guinness, the sad truth is that too many places hope that patrons drink so much that they won’t realize the food isn’t good. That is decidedly not the case at The Grafton

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Tags: chicago, irish, lincoln, maps, photographs, school, sides, stamm

38 Cheap, Healthy Recipes for Thanksgiving Leftovers

This post was originally published in November 2008. Happy Thanksgiving, everybody! Every year, I suspend my healthy diet for one heralded November day. No, not Election Day, during which I’m usually too queasy to eat – but that most glorious of bird-based holidays, Thanksgiving. Then, 24 hours later, I enter an equally magical shame spiral, since I’ve just consumed enough calories to keep me alive for eight years without ever having to eat again. This year, I’m going to desperately try to avoid all that, hopefully by using at least 25 of the following 38 inexpensive, frugal leftover recipes. (Well … okay, 24.) I found them via a thorough, highly scientific search-and-paste process, not unlike previous Beef , Party Food , and Salad Dressing searches. In this case, here’s what determined a dish’s appearance on the list: As always, if the recipe comes from an aggregate site, the reviews must come in at 80% approval or above, or have no reviews at all (in which case, they must look really, really good). It was a little difficult to find low-fat recipes, since stuffing and mashed potatoes aren’t exactly health foods (meaning: they don’t miraculously lose their calories on Black Friday). So, I attempted to keep each recipe NWR, or Nutritious Within…

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Tags: amazon, apple, black, cooking, cooking-light, healthy, healthy-recipes, love, network, pizza, sides, turkey

Dear Diary: Sourdough Sausage Stuffing

Today on Serious Eats: Sausage, Apple, and Cranberry Stuffing . Because you can never have enough stuffing. And you can never say the word “stuffing” enough times in a blog post. (Also: stuffing.) This year, in preparation for our Thanksgiving posts, I cooked and ate two 9

Tags: bread, cooking, day, diary, holiday, light, sides, stuffing, teaspoon-dried

Veggie Might: Thanksgiving Tips, Part II—The Sides

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Last week, my CHG lovelies, we discussed hosting and main dishes for a vegetarian/vegan-friendly Thanksgiving. This week it’s all about the Side Dish. The side dish is a vegetarian’s best friend. When you’re just starting out on the veggie path, loading up on sides is an easy way to eat out or eat at someone else’s house with minimal hassle. And at Thanksgiving, let’s be honest, the side dishes are the best part of the meal. So let’s take a look at a few classic Thanksgiving sides and how easy it is to make them vegetarian or vegan—and healthier too! ( Most of the recipe renovations below are vegan. You can sub dairy butter or milk in most cases .) THE CLASSICS

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Tags: cooking, Cooking Healthy, Easy New Recipes, effervescent, kitchen, sides, vegan, Vegan Delicious Recipes, veggie-might, weekly-thursday

Good Ol’ Basic Mexican Rice

I serve this rice with my White Chicken Enchiladas and they really are the perfect complement. It’s a very basic Mexican rice recipe, and you can customize it with whatever ingredients or spices make you happy—diced jalapenos, chopped black olives, Cotija cheese, turmeric…anything goes! Let’s make it, baby! And I mean that in the most respectable way.

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Tags: cards, cooking, drummond, flickr, Good Old Fashion Food, perfect, rice, rice-recipe, sides, spices-make, texas, white-chicken

Roasted Butternut Squash with Moroccan Spices: Back in Orange

EDITOR’S NOTE #1: Hi, sweet readers! We’re back! Thank you for being so patient during our absence. We’ll have a post on site improvements tomorrow. In the meantime, let’s get rolling with a brand spankin’ new recipe, brought to you by the fine folks at Kalyn’s Kitchen. (Meaning: Kalyn.) EDITOR’S NOTE #2: Today on Serious Eats , I wrote of Giada DeLaurentiis’ Spinach and Cannellini Bean Dip . Without exaggeration, I’d give up a kidney for a pita of this stuff. (Nope, no exaggeration there.) It’s only one Weight Watchers point per 1/3rd cup, making it way lighter than hummus. Giada wins. Ladies and gentlemen, it gives me great pleasure to re-emerge from a month of sloth and pondering with a recipe so fine, you won’t eat anything for the rest of the season. But first, a few things I discovered during four weeks of blog-free existence: 1) She deserved some kind of award before, but after seeing Jane Lynch on Glee , I’m pretty sure she deserves her own country. 2) This is the single best chocolate chip cookie recipe in existence. And if uninterrupted by sanity or others, I will eat an entire batch in a single sitting. 3) Employers don’t knock on your door and …

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Tags: cooking, kitchen, office, recreation, related, roasted, salt, sides, squash, tsp-ground, vegan, winter

Sweet Treats: Blackberry Tart with VanillaPastry Cream

I’ve been on a tart kick. Maybe you’ve noticed. These crusts are so easy to make, and look so good (and taste so delicious) with a scattering of berries, that it would be a crime to waste any more time or effort on dessert. And when the berries are free, as these were, what’s not to love. Every summer wild blackberries grow along a path here in Concord. If you can get them before the bears do, they’re pretty good. I have friends who don’t like crust. Lovely, curly haired friends. Who love bread. But hate crust. Go figure. But this isn’t really crust , it’s more like a giant rimmed cookie. Here’s how you make it: In the bowl of a food processor dump: 3/4 cup unsalted butter at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour pinch salt. Blitz for all of 10 seconds until the dough starts to come together in a ball. Scrape the dough out of the work bowl and dump it into a 10″ tart pan with a removable bottom: Then, start pinching off pieces of the dough and pressing them into the sides…

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Tags: dough, food, food and photos, grocery, milk, roland-mesnier, sides, vanilla-pastry, white, work

LET THEM EAT CAKE

ME,TOO AND TWO AWARDS (blush) I don’t lay claim to queen-like qualities, even if I do believe that I was Madame de Pompadour in a former life (long story and yes I know she was not a Queen, only a mistress… but what power!), but I often say “Let them eat cake”. Nothing in the fridge? Eat cake! Nothing for dinner? Eat cake! Whether the best of times or the worst of times, there is always cake in this house. My shopping carts are always filled to bursting with bags of flour, boxes of sugar, sachets of yeast and baking powder. Bottles of vanilla extract and maple syrup line my pantry shelves next to the colored sprinkles and cocoa powder. Plastic containers carefully stacked are packed with bars of baking chocolate and dark brown sugar, nuts and chocolate chips. Dozens of eggs and sticks of butter take up too much room in my refrigerator. But food? Food, as in lunch and dinner, food? Sometimes but not always. Off with ye to the market if ye be hungry… Well, maybe I do harbor princess-like tendencies. I …

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Tags: Award, baking, cake, cakes, food, friends, frostings and fillings, gourmet, house, personality, princess, sides