Acquire great cooking skills and create delicious appetizers
This classic French asparagus soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season. Recipe information Ingredients 2 pounds green asparagus 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups chicken broth 1/2 cup crème …
Vietnamese culture, a properly steamed fish is a benchmark for chefs, and those who can’t do it right are considered to be bad cooks. A perfectly steamed fish has flesh that is just cooked at the bone, never dry. Typically, whole fish are not served …
With its storied combination of coconut, pineapple, and (two types of) rum, this frozen piña colada recipe turns out a tropical cocktail that’s creamy, just sweet enough, and utterly refreshing. The original version of this Caribbean drink is credited to bartender Ramon “Monchito” Marrero of the Caribe Hotel in San Juan, Puerto Rico. According to the hotel, his 1954 recipe combined rum and pineapple juice (not fresh pineapple!) with both heavy cream and coconut cream. Today, most recipes including this one instead call for cream of coconut, such as Coco Lopez, which is thicker than coconut milk, thinner than coconut cream, and sweetened.
1½ ounces cream of coconut (such as Coco Lopez)
1½ ounces pineapple juice
1 ounce aged rum
1 ounce coconut rum
Splash of coconut milk (optional)
Pineapple wedge, for garnish
Combine all the ingredients in a blender cup. Add 1 cup of ice. Blend on High until smooth. Pour into a hurricane glass, goblet, or tall glass. Garnish with the pineapple wedge.
For the best piña colada (which is totally subjective) you should use whatever type of rum you like. Using white rum will make a breezier drink, while turning to dark rum or a funkier option will result in something richer, but no less refreshing. Here, a combination of aged and coconut rums add layers of flavor.
Spiced rum? Go ahead, you do you. Blend whatever you choose with ice until smooth, garnish with a slice of pineapple and an optional maraschino cherry and sit back with the ultimate summer cocktail (no matter what time of year it actually is).
Cookie, chocolate, and marshmallow: the delicious flavors of a s’more, rearranged. Store-bought marshmallows are fine, though this dessert is even better with the homemade version. Try mixing and matching marshmallow and Pocky flavors to find your favorite combination. For example, strawberry-flavored marshmallows with matcha-flavored Pocky …
This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry. It also adjusts to your schedule and equipment setup. Recipe information Ingredients 2 large shallots, finely …
Watermelon varies in sweetness, so taste as you go and adjust the amount of sugar accordingly. You can also swap the white sugar for agave syrup to complement the tequila’s flavor. As for that spirit, blanco tequila has a mild, grassy flavor ideal for this summer cocktail the richer barrel-aged flavors of reposado may overpower the melon. Don’t skimp on the freshly squeezed lime juice here: It rounds out sweet watermelon and punchy tequila with a bright boost of acidity.
1 3-pound piece watermelon, plus 6 watermelon wedges for garnish
1 cup blanco tequila
½ cup fresh lime juice (from about 4 limes)
¼ cup sugar, or to taste
Remove rind from 1 3-pound piece watermelon and cut enough fruit into 1-inch pieces to measure 5 cups.
Transfer frozen watermelon to a blender and add 1 cup blanco tequila, ½ cup fresh lime juice, and ¼ cup sugar. Blend until smooth. Taste and add more sugar if desired. Divide margarita among 6 glasses and garnish each with a watermelon wedge.
If you can’t find a seedless watermelon, don’t even worry about seeding it; watermelon seeds are completely safe to consume (yes, even the crunchy black ones), and a whiz in the blender quickly breaks them down along with the rest of the fruit. On a particularly hot day, freeze the whole mixture before blending to get the coolest, creamiest results.
If you have poco glasses, now’s the time to break them out for a little resort-style flair. Otherwise, a margarita glass or any tall glass is fine. Whatever you use, chill the glasses first to keep the drink cooler for longer.
The easiest New York cheesecake you will ever make. You get that signature dense texture without the hassle of a water bath. Paired with a quick Biscoff crust, this foolproof dessert bakes beautifully every time. Just make sure to chill it completely before slicing! Prep …
If your ideal afternoon consists of a creamy iced matcha latte with a little something sweet on the side, these cherry matcha cookies are sure to become your new baking obsession. Even the trendiest coffee shops just discovered this well-balanced and insanely delicious flavor combination, so bringing these cookies to the party will make you look like a culinary genius.
Prep Time:5 mins
Cook Time: 25 mins
Yields:16 serving(s)
Arrange a rack in center of oven; preheat to 350°. In a medium bowl, whisk flour, matcha powder, salt, and baking soda.
In a large bowl, mix sugar and butter with a wooden spoon until smooth. Add eggs, one at a time, mixing to blend after each addition. Stir in almond extract until combined.
Add dry ingredients and gently stir with a rubber spatula until just combined. Fold in chocolate and cherries.
Using a large cookie scoop (about 3 Tbsp.), scoop dough onto 3 parchment-lined baking sheets, spacing 3″ apart (or working in batches with clean parchment-lined sheets).
Bake cookies until edges are just set and lightly golden, 13 to 15 minutes. Transfer to wire racks and let cool on sheets.
Recipe tip:
Beware of overbaking here. The cookies may still look slightly underdone in the center at 15 minutes, but they’ll continue to set as they cool, giving you that ideal chewy texture.
Storage:
Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze the scooped dough balls for up to 2 months. Bake them straight from frozen, adding an extra minute or two to the bake time.
Frozen cocktails are always winners during the hot summer months, but frozen cocktail pops? A party game-changer. We use only 3 ingredients to create these boozy pops: lemon-lime soda, vodka, and everyone’s favorite kind of sour candy. Prep Time:10 minTotal Time:4 hrs 10 minsYields:4 Ingredients Directions Step 1 In a large glass measuring cup, …
