An All-Star Menu for a Baseball Cookout — Menus from The Kitchn

When I was a kid, hot dogs, peanuts, and, yes, boxes of Cracker Jack were the standard concessions at every baseball game we attended, from the local AAABA team to the Big Leagues. These days, ballparks are falling all over themselves to provide fireworks with their food options, supersizing everything from pretzels topped with crab dip to pulled pork sandwiches with pierogies nestled inside the bun. All of those in-stadium concessions are most definitely a draw for a traveling eater like myself, but it adds up.

As much as my husband and I love heading across the river to spend an afternoon watching the Mets and stuffing our faces with meatball sliders at Citi Field, sometimes it's much more relaxing and enjoyable to watch a game at home with a few friends and a maxed-out spread of our own.


Everything You Need to Know About Growing Parsley — Herb Gardening 101

Flat-leaf parsley, growing alongside one of its great companion plants, tomatoes.

Growing up, kale was simply the "green stuff" that lined the beds of pale, nutrient-deficient iceberg lettuce at the salad bar. Talk about the ultimate irony. Now, kale is an almost daily component of my diet. The only dandelions or purslane I touched, as a child, were the so-called "weeds" I was told to pull up from my front yard. Today, those two make routine appearances in my salads and smoothies.

And parsley? Those too were just frilly leaves, sitting atop my entrée, that I flicked aside so I could enjoy the main course. Today, parsley is the most-used herb in my home kitchen. I'm here to tell you why you should be growing it in your garden and how easy it is to do.


15 Ways to Get It on with Sweet Corn This Summer — Recipes from The Kitchn

Corn on the cob may start showing up in grocery stores sometime around Memorial Day, but it's really all a tease. Tempted as I may be, I hold my distance until right around now. And it's always worth the wait. This is the time when those ears of perfect sweet summer corn — with firm, crisp kernels — make their way to the market. And it only gets sweeter and more delicious through August and the rest of the summer.

Once you've had your fill of eating all that corn straight off the cob, here are 15 delicious ways to put it to use.


What to Read this Weekend — Food News July 13 – 19


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