For Date Night: Impressive and Easy Main Courses

It’s a common obstacle: You want to have someone over for dinner, but don’t think you have enough time to prepare. You want advice on what to wear, you want advice on what to cook. While we can’t offer professional advice about your wardrobe, we have plenty of great options for your menu.

Because everyone has different food preferences, we’ve highlighted a variety of recipes using different main ingredients. The great news is that none have more than 6 ingredients, so you’ll have plenty of time to fret over which shirt to wear and how many candles to light. One tip regarding candles: don't use scented candles during the meal because the smell with clash with the aromas of the food.

Fall-off-the-bone Baby Back Ribs with Sweet Chili Sauce
Everyone loves ribs and this preparation is incredibly simple and flavorful.
Ingredients in this recipe: pork ribs, store-bought sweet chili sauce, black pepper, salt



Duck Breast with Pomegranate and Mint
Anyone can cook to impress with this simple, beautiful and delicious duck recipe.
Ingredients in this recipe: duck breasts, pomegranate, mint, arugula

Parmesan Crusted Chicken Breasts
Try this simple, yet incredibly flavorful recipe for chicken.
Ingredients in this recipe: Parmesan cheese, store-bought pesto, chicken breasts, olive oil, fresh herbs (optional)

Fennel Grilled Shrimp
These shrimp, accented by fennel and smoke from the grill, will steal the show.
Ingredients in this recipe: shrimp, fennel, olive oil

Easy Grilled Salmon
Salmon is easy to cook, healthy, and this recipe has that great umami flavor from the soy sauce.
Ingredients in this recipe: salmon, garlic, soy sauce, canola oil (or other vegetable oil)

Pasta with Sauteed Swiss Chard and Cream
This is a great and hearty vegetarian dish.
Ingredients in this recipe: Swiss chard, pasta, butter, cream, black pepper, salt

Let’s get cooking!

Any other favorite date night entrees? Post them in the comments section!

How to take a comfort classic to the next level: PB&J from scratch!

Most of us ate many, many, many peanut butter & jelly sandwiches while growing up and most of us still like them. But, after a while we yearn for something different, something exciting, something more refined. To update the classic PB&J sandwich, try making the peanut butter and jelly from scratch. It's a lot easier and more fun than you might think!

Making Peanut Butter from scratch

1. Assemble your ingredients

You only need three or four ingredients to make delicious peanut butter: Peanuts, Vegetable Oil (may as well make it Peanut Oil), Salt and Sugar (optional).

2. Roast 2 cups of peanuts

Simply remove the peanuts from their shells and spread them out on a baking pan. Bake for approximately 6-8 minutes at 350 degrees, shaking the pan every 2 minutes to ensure they don't burn. Allow the peanuts to cool before moving to the next step.

If you'd rather not roast your own, you can buy roasted unsalted peanuts at the store.

3. Blend the peanuts and oil in a food processor

Combine the 2 cups of roasted peanuts and 1 1/2 tablespoons of vegetable oil in a food processor and blend for 2-3 minutes until the mixture starts to look creamy. During this step, you may need to stop the processor and wipe the mixture off the sides once or twice. Keeping blending until it's as smooth as you like.

4. Season it up

Once the peanuts and oil are blended, season it with a pinch of salt and, if you want it sweeter, a half teaspoon of sugar.

5. That's it, you just made peanut butter!

Set your fresh peanut butter aside in a container and get going on the jelly.

Making Grape Jelly from scratch

1. Assemble your ingredients

All you need to make grape jelly is 3 pounds of seedless grapes and 3 cups of white sugar.

2. Prep and cook the grapes

First, wash and drain the grapes. Then, cook them in a large pot for 10-15 minutes over medium heat until the grapes are soft. Allow the grapes to cool a bit before moving to the next step.

3. Strain the grapes through a jelly bag and collect the liquid in a pot.

What's a jelly bag? It's a cloth strainer you use to catch the grape skins and pulp while collecting the fresh juice that filters through. You can pick one up at a hardware store or online.

Put about 2 cups of grapes into the jelly bag at a time and strain by pushing the grapes down with a spoon or squeezing with your hands. All told, this should yield approximately 2 cups of fresh grape juice.

4. Cook the juice and incorporate the sugar

First, bring the grape juice to a boil. Then, reduce the heat to medium/low and add 2 cups of sugar. You should not let the mixture boil once the sugar has been added! Stir constantly until all the sugar is dissolved.

5. Pour the mixture into jars, process them and let them cool

Once all the sugar has been dissolved, pour the mixture into jars, clean the rims of the jars, place lids and seals on the jars and then put the sealed jars in a boiling water bath for 10 minutes.

After that, all you need to do is cool the jars in the fridge and your jelly is ready to go!

Put it together any way you like

And finally, channel your childhood sandwich-making skills to make a great PB&J. We recommend buying some nice bread from the store, slathering it with your delicious homemade peanut butter and jelly, cutting it any way you like (remember how cool it was to get a sandwich cut on the diagonal?), and eating it as fast as possible.

Ok, let's do this! Let us know your thoughts in the comments section below.

Cooking with Fish: it's easier than you think!

Fish is delicious, delicate and healthy, but we never seem to eat enough of it at home. Why? Because most people assume it's difficult to cook fish properly.

Below, we've collected a number of easy methods for cooking fish. Now all you have to do is buy a little of your favorite fish at the market and give it a whirl. FoodPair has tons of easy recipes for you to try!

1. Grilling fish

Summer is still upon us, so why not grill some fish alongside those burgers and dogs? First, pick a fattier fish like tuna, salmon or grouper, they all grill more easily than flakier fish. Second, make sure your grill surface is clean and lubricated with oil. Third, grill the fish, but make sure not to move it too early or too often. Once the fish is cooked, it will release from the grill without sticking. Don't cover the grill while the fish is cooking or it will absorb too much of the smoke.

There are some great tools for grilling fish more easily: place the fish on an oiled sheet of tin foil or use a grill basket.

2. Steaming fish

With the help of a bamboo steamer, suspend the fish over a pot of simmering, not rapidly boiling, water or stock. You can marinate the fish beforehand and also add ingredients like lemon and ginger to the stock to flavor the fish.

3. Baking fish

While roasting is done at temperatures higher than 400 degrees and may dry out fish, baking is done at lower temperatures and helps fish maintain its moisture. Simply season the fish with any number of rubs or marinates and place it in the oven in a foil-lined baking dish.

One simple method for baking salmon is to liberally slather a mixture of dijon mustard, worcestershire sauce and paprika on top of the fillets and bake for approximately 30 minutes at 350 degrees, until the salmon is flaky and tender.

4. Sauteing fish

You can easily saute fish on the stove top: simply add a couple tablespoons of olive oil to the pan and make sure it is preheated before adding the fish. Also remember not to crowd the pan. Thinner fillets need about 2-3 minutes on the first side to develop a nice crust. After that, carefully flip the fish and let it cook for another minute or two before removing it from the heat. The residual heat in the fish will complete the cooking without drying out the fish. Thicker fillets need 5-6 minutes on the first side and 4-5 minutes on the second.

5. Frying fish

When frying fish, make sure to preheat the oil to approximately 375 degrees. Simply dredge the fish in four and egg, or any type of batter you like, and cook for 4 minutes per side until the fish is golden brown.

6. Fish en papillote

This is an elegant way to cook fish. Most stores carry parchment paper (with instructions on the package), or you can use foil. Simply load the fish and any seasoning or sauces into the packet, fold carefully, and either grill or bake the packets. The packet holds in moisture, concentrates the flavor of the seasoning, and makes sure delicate fishes don't break apart. Plus, everyone will be impressed when you open the parchment and a beautiful cloud of steam is released.

Now all you have to do is choose a cooking method and search FoodPair for great recipes using your favorite types of fish.

Have additional tips or methods? Post them in the comments section!

Simple and Sweet Desserts

If you watch Top Chef, you know that even professional chefs fear the dessert course. But, if you choose the right recipes and remember to measure your ingredients, you can master desserts and close out meals in style.

First things first, everyone loves chocolate. Below are a number of simple, yet elegant chocolate recipes you can master in short order: Molten Chocolate Cakes, Truffles, and Mousse. Second, don't forget chocolate's counterpoint, vanilla. Last, but certainly not least, there are a number of delicious fruit-based desserts to try.

Molten Chocolate Cakes
There's nothing better than a cake with a warm, molten chocolate center.
Ingredients in this recipe: egg, butter, all-purpose flour, vanilla extract, bittersweet chocolate

Chocolate Truffles
A beautiful and simple chocolate dessert.
Ingredients in this recipe: butter, whipping cream, semi-sweet chocolate, pink salt

Chocolate Mousse
Everyone loves a creamy mousse, especially when it's garnished with more chocolate.
Ingredients in this recipe: chocolate, egg, cream, sugar, milk, bittersweet chocolate


Vanilla Cupcakes
A classic dessert that's fun to decorate and eat.
Ingredients in this recipe: egg, butter, sugar, all-purpose flour, baking powder, milk, vanilla buttercream frosting

Passion Fruit Pudding
A simple and elegant fruit dessert.
Ingredients in this recipe: sugar, passion fruit, milk, cornstarch

Poached Apples with Ginger
A sweet and refreshing dessert enhanced by a dollop of whipped cream.
Ingredients in this recipe: ginger, apple juice, Braeburn apple

No Churn Pomegranate Ice Cream
Tart, delicious and easy to make in advance.
Ingredients in this recipe: lime, cream, pomegranate, powdered sugar

Let’s get cooking!

Any other favorite desserts? Post them in the comments section!

Make a Perfect Omelet with These Simple Steps

It's easy to make the perfect omelet with these simple tips and techniques.

1. Find the right pan.

For two or three egg omelets, a six-inch frying pan is the ideal size.

Pans with a nice non-stick coating are great for omelets because they prevent sticking and help make the outside of the omelet smooth.

2. Mix your ingredients.

In a bowl, mix two or three eggs with a pinch of salt and a pinch of pepper. Add splash or two of milk to increase the creaminess and fluffiness of your omelet.

Whisk the ingredients together with a fork or whisk. The more you whisk, the fluffier the omelet will be.

If you get any small pieces of shell in the bowl with the eggs, use half of a shell to scoop it out. Fishing shell out with your fingers is a lot harder and messier than it looks.

3. Set the stove to medium heat and add butter or cooking spray.

Medium heat is perfect for eggs because cooking them too quickly will make the outside of the omelet too crispy and hard. If using butter, make sure to coat the entire bottom of the pan with melted butter. Wait until the butter begins foaming to add the eggs.

4. Add extra ingredients and cheese at the right time.

For all ingredients besides cheese, such as mushrooms, tomatoes and bacon, we prefer to add them to the pan right after the butter to give them a chance to warm up. You can mix them with the eggs and they will become part of the omelet as opposed to the filling.

For cheese, we prefer to add it towards the end of the cooking process when the omelet is nearly done. Even if the cheese is not fully melted when the egg is cooked, it will continue to melt once the omelet is folded.

5. Add the eggs to the warm pan and cook them slowly.

As the eggs begin to cook, use a spatula to push the slightly cooked egg from the outer edge of the pan toward the center. This allows the runny, uncooked egg on top to spread out and cook in open skillet space.

6. It’s time for the flip or fold.

Once the edges begin to cook through and wilt slightly, run your spatula around the sides of the omelet to make sure nothing is stuck to the pan. At this point, you have a choice-- go for the extra style points with a full flip in the air, or play it safe by letting the eggs cook and proceeding directly to the fold.

7. Fold the omelet in thirds.

The best looking omelets have a tri-fold. To accomplish this, fold one-third of the outer edge of the cooked egg towards the middle of the pan. Next, slide the unfolded portion onto a plate and then flip the folded two-thirds onto the plate, creating a tri-fold.

Don’t worry, if that sounds too complicated, you can fold the omelet in half in the pan or onto the plate.


Ok, now we’re ready to eat! Let us know your thoughts in the comments section below.

Peaches: seasonal and full of flavor. Right now!

Ripe peaches are a delicious summer treat. FoodPair is happy to report that they're peaking in freshness and flavor right now! Whether you're a big fan of peaches or obsessed with them like Kramer and Newman on Seinfeld (check out "The Doodle", episode 106), there's no better time to bring home a handful, bag, or entire crate of peaches. Native to China, peaches were brought on the Silk Route to Persia and then to Europe when Alexander the Great conquered Persia. They were introduced to the Americas by Spanish explorers in the 16th Century.

What's great is that peaches are one of the easiest fruits to pick well. Look for ones that are firm, but yield slightly to pressure. Avoid any peaches with green marks on the skin and any that have been bruised. Bruises are easy to spot because the fruit surrounding the mark will be loose and the skin may be broken.

Peaches should be stored at room temperature and do not need to be refrigerated-- cold can lessen the taste. Plus, peaches don't ripen after being picked from the tree, so go ahead and eat them as soon as possible. Make sure to grab a napkin or two or you'll be swimming in ripe peach juice!

We at FoodPair are huge fans summer peaches. The next time you pick up peaches at the market, be sure to try one of these simple, yet delicious recipes:

Nectarine and Peach Cobbler
Ingredients in this recipe: butter, lemon juice, peaches, sugar, nectarines, salt, all purpose flour, baking powder, milk

Peaches with Mascarpone
Ingredients in this recipe: mint, cream, strawberry, peaches, walnuts, mascarpone

Peach-Mango Popsicles
Ingredients in this recipe: sugar, water, lime juice, pureed mango, pureed peaches


Peach Crepes with Almond Praline
Ingredients in this recipe: almonds, cream, peaches, sugar, powdered sugar, cream cheese, amaretto, crepe pancakes

Arugula Salad with Peaches and Blue Cheese
Ingredients in this recipe: prosciutto, arugula, olive oil, lemon juice, peaches, blue cheese, salt, black pepper

Let us know if you have any peach-related tips or favorite recipes in the comments section.

Delicious Summer Side Dishes

Now that you’ve read our last FoodPair blog post and are grilling like a pro, what’s next?

We think a couple good side dishes are the key to elevating any backyard barbecue to the highest level. Plus, side dishes can be made well in advance of the party, giving you plenty of time to relax with your guests.

While there are a large number of possibilities, we’ve narrowed the list to a handful of summer classics that are simple to make and delicious to eat. FoodPair has plenty of options for each dish, so don’t hesitate to search our database for new twists on these classic recipes.

Coleslaw
It's crunchy, refreshing and a great addition to any sandwich.
Ingredients in this recipe: scallion, mustard, cabbage, carrot, black pepper, mayonnaise

Potato Salad
Another summer classic that's available in many varieties.
Ingredients in this recipe: garlic, olive oil, lemon juice, parsley, salt, black pepper, mustard seeds, Tabasco sauce, new potatoes

Heirloom Tomato Basil Mozarella Salad
Tomatoes are seasonal, healthy and refreshing.
Ingredients in this recipe: basil, olive oil, balsamic vinegar, salt, black pepper, fresh mozzarella cheese, heirloom tomato


Grilled Corn on the Cob
A FoodPair favorite for the grill! Keep the corn in its husk, grill for 15 to 20 minutes, remove the husk, add a little butter and everyone's happy.
Ingredients in this recipe: corn, butter

White Bean Salad
Beans are healthy, delicious and easy to use.
Ingredients in this recipe: olive oil, lemon juice, red onion, cannellini beans, salt, black pepper, white wine vinegar, mixed herbs

Let’s get cooking!

Any other favorite side dishes? Post them in the comments section!

Grill like a Pro with these 5 Techniques

Summer is upon us, so it's time to invite some friends, fire up the grill and have a great time right in your backyard. While grilling can sometimes be nerve-wracking or intimidating, by following a few simple techniques you'll be grilling like a pro in no time!

1. Clean and pre-heat the grill

Always make sure to scrub the grilling surface with a grill brush before and after every session, there's no need for old ash on your food. Also, don't start grilling until the surface is hot. Charcoal needs plenty of time to heat up and should be covered with a thin coat of white ash when it's ready. To pre-heat gas grills, leave the heat on high and the lid down for approximately 10 minutes.

2. Lubricate the grill surface

Wipe some vegetable oil on the grill just before you place the food. If you oil the grill too early, the oil will burn off before the food arrives. Cooking spray is also fine, but don't spray it directly into the fire!

3. Marinate those meats

Marinating is a simple and easy way to add flavor and tenderize meat. You can even begin the process the night before and leave the meat in the fridge to soak up the great flavors in the marinade. Remember to take it out of the fridge at least 15 minutes prior to cooking so it can come up to room temperature.

You can even reserve some marinade as a sauce. But, to avoid contamination you shouldn't use any marinade that has come into contact with raw meat.

4. Get a meat thermometer

A meat thermometer is a great tool for figuring out exactly when food is ready to be served. There's nothing worse than overcooked burgers or chicken that's raw in the middle! With a thermometer, you won't have to cut into the meat and risk losing all those delicious juices into the fire.

5. Wait to apply barbecue sauces until the food is nearly done

Most barbecue sauces contain sugar and tomatoes, which burn quickly on an open flame. So, wait to apply sauces until the meat is nearly cooked through.

Now let's start grilling!

Have additional tips? Post them in the comments section!

National Farmers Market Week is August 1-7

It’s official, this week is National Farmers Market Week! So, there’s no better time to head out to your local Farmers Market and grab some of your favorite fruits and vegetables. Plenty of things are in-season right now, including blackberries, a FoodPair favorite.

Blackberries are loaded with dietary fiber, antioxidants and vitamins including vitamin C, vitamin K, folic acid (a B vitamin), and manganese. They are a fantastic addition to many dessert recipes and can also be eaten simply, with a little cream and sugar, or muddled into your favorite summer cocktail.

Here are 4 great recipes containing blackberries:

Blackberry Cobbler

Ingredients in this recipe: blackberry, cream, sugar, salt, all-purpose flour, baking powder

Rosemary Chicken Skewers with Berry Sauce

Ingredients in this recipe: blackberry, olive oil, rosemary, nutmeg, black pepper, apple cider vinegar, white wine, currant jam, chicken breast

Blackberry Muffins

Ingredients in this recipe: blackberry, egg, butter, sour cream, sugar, salt, all-purpose flour, vanilla extract, baking powder, milk

Summer Pudding

Ingredients in this recipe: blackberry, strawberry, sugar, blueberry, raspberry, white bread