Everything You Need to Make the Best BLT — Tips from The Kitchn

For as long as I can remember, BLTs have been my most favorite sandwich. There was a brief period in high school and college where I tried to be a vegetarian and missed a few good years, but otherwise BLTs have reigned supreme in my life.

I tend to hold out all year for true BLT season to hit. Sure, a subpar one from a corner deli can satisfy a craving now and again through fall, winter, and spring, but absolutely nothing beats the glory of a BLT made at the height of summer, when tomatoes are at their very best. So now more than ever it makes sense to discuss the fundamentals of building the ultimate BLT. Here's what you need to know.


The Best Way to Store Cut Watermelon — Tips from The Kitchn

If you follow the golden rule of watermelon prep — cutting just the amount you need — you will likely need to store a larger piece of cut watermelon, in addition to all the bite-sized pieces that were cut up. Here's the best way to do it.


A Backyard S’mores Party — Gatherings from The Kitchn

I threw a backyard s'mores party for my sister's birthday and, years later, we're all still talking about it. We aimed for a simple yet pretty outdoor party, with little stress and preparation because who needs that, especially on a birthday?

We launched our Gatherings from Kitchn series a few years ago to bring you party ideas that are fun and gracious and yet always accessible in budget and details. This s'mores fête turned out to be our easiest party yet — with almost no cooking ahead, and just a few hours of setup. Want to see how we transformed the backyard and threw our S'moresgasbord for a crowd of 20?


50 Glorious Tomato Recipes for Right Now — Recipes from The Kitchn

Peak tomato season is in full swing, which can only mean one thing: It's your duty to consume as many tomatoes as possible. Before you know it, your choice will be those mealy guys at the grocery store in the dead of winter, and you'll only be left with the memory of those juicy tomatoes from late August.

So do yourself a favor and make the season count. Here are 50 ways to eat up the best tomatoes before time runs out.


Recipe: Red Fruit Salad with Lemon-Vanilla Bean Syrup — Jewels of June

(Image credit: Linda Xiao)

I suppose one could make the case that dressing a fruit salad is a bit like gilding the lily, especially when the fruit is at the height of season. To that argument I say, a little extra bling never hurt anybody!

In this fruit salad from Yossy Arefi, the bling comes in the form of sweet-tart lemon-vanilla bean syrup.


How To Make Easy Refrigerator Pickles — Cooking Lessons from The Kitchn

Even as a self-proclaimed pickle-lover I can hardly find the time to either slowly ferment or make canned pickles. But you know what I can make quickly and efficiently? Refrigerator pickles — and they taste just as good as anything you'd can yourself. These pickles require only slicing vegetables, boiling a brine, and then cooling for 24 hours in the fridge. The result is cool, crisp pickles ready for your next afternoon snack.


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