Cooking With Garlic: 5 Handy Tips

In the world of cooking, garlic is ubiquitous. This flavorful little bulb is used in cuisines throughout the world and has a history dating back thousands of years.  Many praise the ingredient for its medicinal value.  There's enough information out there to write a book on garlic, but we're not going to do that today.  Instead, we'll share five handy tips you can use whenever you cook with this amazing ingredient.  If you're reluctant to use garlic in your cooking because of its overpowering taste and smell, give these tips a try and garlic just might become your new BFF.

1.  Slice Garlic Instead of Crushing It

Instead of mincing or crushing garlic, try slicing it.  When you crush garlic, a molecule named alliin comes into contact with an enzyme known as alliinase.  The strong odor associated with garlic is released when alliin and allinase come in contact with each other.  If you slice garlic, you'll get the wonderful flavor without the bad breath.

If you want to be a total gangster, you can whip out a razor blade and slice your garlic like in Goodfellas.  Otherwise, a sharp knife or a truffle shaver will do just fine.

2.  Smash Garlic Cloves Inside a Plastic Bag

If you need to crush garlic and don't have a press, place some cloves inside a resealable plastic bag and crush with the back of a knife.  You'll keep your cutting board and your hands from smelling like garlic.

3.  Microwave Garlic Cloves to Make Peeling Easy

Peeling cloves of garlic can be a complete pain.  The next time you need to peel a bunch of garlic, microwave the unpeeled cloves for 15 seconds.  The skin will then come off quite easily. If you want to shell out $7, OXO makes a silicon garlic peeler.  It's absolutely amazing.

4.  Rub Your Hands on Stainless Steel

To get the garlic smell out of your hands, rub them vigorously on some stainless steel for about 20-30 seconds.  A metal spoon or the edge of your sink will do just fine.  If you want to get fancy, you can even buy a metal "soap bar" made specifically for this purpose.  This also works for onions too.

5.  Buy Fresh Garlic

Always use fresh garlic.  If your garlic cloves have been sitting around for a while or have green shoots growing in the center, toss them.  Fresh garlic has a "sweet" flavor to it.  Old garlic is bitter.  Also, you should *never* buy the bottled garlic available at supermarkets.  It might save you a few minutes in the kitchen, but it's overpriced and tastes awful.  This stuff is nothing like fresh garlic.

The next time you're cooking with garlic, be sure to try these 5 tips and you'll make the most of this mighty little vegetable.

How to Make Perfect Hard Boiled Eggs Every Time

Making perfect hard boiled eggs is trickier than you might think.  While undercooking typically isn't an issue, overcooking is much more common and leads to a dry, blue yolk and a tough, rubbery white.  Yuck.  Here's a simple foolproof method that will produce perfect hard boiled eggs everytime.

This method can be used to make up to a dozen eggs.

Instructions

1. Place eggs in a large pot and cover with an inch of cold water.  It's important that there's enough room for the eggs to be arranged in a single layer.  
2. On high heat, bring the water to a boil.  Once the water reaches a boil, remove from heat, cover, and set aside for 10 minutes.  
3. While the eggs are resting, prepare an ice bath consisting of equal parts cold water and ice.  Transfer the eggs to the ice bath and let sit for five minutes.  Peel eggs and use. Or, store for up to 5 days.

We love using this method because it's almost impossible to overcook the eggs.  Try it and you'll see!

All Calories Aren't Created Equal

Yesterday, New York Times food writer Mark Bittman published a compelling commentary titled "Which Diet Works?".  In it, the notion that all calories are created equal is challenged.  "Big food" would have you believe that your body treats 100 calories of Cheetohs is the same as 100 calories of spinach.  When consumed, highly processed carbohydrates cause dramatic spikes in blood sugar and insulin levels.

A recent study from JAMA, the Journal of the American Medical Association compared the results of three diets.  The first was a standard low-fat diet.  The second, a low-carb diet similar to the Atkins diet.  And the third, a low-glycemic index diet consisting of mostly unprocessed foods.  And the results?  The 12 week study showed that the low-glycemic index diet stood the highest chance of improving health in the long run.

Mr. Bittman's article and the JAMA study had a simple takeaway:  compared to other diets, a low-glycemic index diet consisting mainly of unprocessed foods has numerous health benefits because of the nature of the calories being consumed.  In other words:  all calories are not created equal.

Be sure to read the full article here.

5 New Diet Filters on FoodPair

We're adding new recipes and features to FoodPair everyday.  It's our mission to make it very easy for everyone to find recipes.  Many people have dietary restrictions or preferences, and sometimes this can make it a pain to find recipes.  We recently added five new dietary filters that we're really excited about.  FoodPair users now have the option to limit search results to show dairy-free, gluten-free, pescatarian, red meat-free, and shellfish-free options.

In addition to our new filters, users can still filter by vegetarian, vegan, low-carb and, low-fat diets.  You can also combine filters to get even more specific results.  For example, clicking both "gluten-free" and "shellfish-free" will show you over 100,000 recipes that meet both requirements.

Since dietary restrictions typically don't change from search to search, we also make it easy to save these preferences.  When you set the diet filter, you'll see a padlock appear at the bottom of the menu.  Click the icon and you'll lock this filter until the next time you change it.

Give it a try and let us know what you think!

Why You Should Ditch Store Bought Olive Oil

Over the last several years, olive oil has found its way into the mainstream.  Once an ingredient mostly associated with Mediterranean cooking, this healthy and tasty ingredient is now a staple in many kitchens.

Rich in Omega-3 fatty acids and anti-oxidants, consumption of olive oil is linked with a reduction in the risk of coronary heart disease.  But we're not here to sell you on the health benefits of olive oil.  In fact, we're going to try to get you to stop buying olive oil -- the kind you find on the shelves at a typical supermarket.  If you're buying your olive oil at a chain supermarket, there are a few potential pitfalls:

Price vs. Quality
Most store bought olive oil is overpriced for the quality you're getting.  It's not uncommon to pay $10 for a 375ml bottle of mediocre olive oil.  More on this below.

Adulteration

Selling olive oil that has blended or adulterated is an underhanded trick pulled by some bottlers.  While a bottle may be labeled as "Olive Oil" or "Extra Virgin Olive Oil", you might find in small print that what you are buying is a mix of oils including olive oil.  Price is usually the biggest giveaway here.  If you find a bottle of olive oil that is priced exceptionally low, it's probably too good to be true.

Packaging and Lighting

Olive oil has a shelf life of about a year under ideal conditions.  Most olive oils found in supermarkets are sold in clear glass or plastic bottles and are being bombarded by fluorescent lighting 24/7.  It's a bad combination that leads to a shorter shelf life.

What You Should Do Instead

We're big proponents of buying olive oil in bulk.  The benefits are many.  Stores like Whole Foods are starting to offer a variety of high-quality olive oils sold in bulk at very reasonable prices.  At $5-7/lb, you're getting a superior product at a much better price.  Most bulk oils are stored in metal canisters, preventing exposure to light and extending the oil's shelf life.  Bulk oils are also being restocked on a regular basis, so what you're buying is most likely a lot fresher than bottles sitting on a shelf.

An added benefit of buying bulk is that you get to try before you buy in many cases.  If freshness or quantity is a concern, going bulk means you can buy in smaller quantities, more frequently.  At stores like Whole Foods, you can even bring in your own containers.  Give it a try and let us know what you think!

How to Make Perfect Pasta in Half the Time

The folks at CHOW recently teamed up with food writer and kitchen scientist Harold McGee to show us a clever way to prepare pasta in less time.

The traditional way of cooking pasta (spaghetti in this case) goes something like this:  Bring a large pot of water to a boil, add salt, add pasta, and then cook for 9 minutes.  Pretty standard stuff.  But, according to Mr. McGee, there's a better way.  By using a frying pan instead of a pot, and by placing the pasta in the water from the beginning, you're able to save time, energy, water, and a little bit of salt while getting the same results.

This all sounds great, but we had to be sure, so we put both methods to the test:

Traditional Method

We placed 4 quarts of cold tap water into a 6 quart stock pot and brought it to a boil.  On high heat, it took 22 minutes. Then we added 2 tablespoons of sea salt and a standard two ounce portion of spaghetti and cooked for 9 minutes.  From start to finish, it took 29 minutes.

Frying Pan Method

For the frying pan method, we placed 1 quart of cold tap water, a standard two ounce portion of spaghetti, and 1.5 teaspoons of sea salt into a 10-inch frying pan and cooked on high heat for exactly 15 minutes.

The Results

Both methods produced perfectly cooked pasta.  Given the identical results, it's a no-brainer:  the frying pan method is the way to go.  You end up using 75% less water and salt, and get the job done in half the time.

A few notes:  We only used single portions of spaghetti in our trials, but there was plenty of room for additional pasta.  Also worth mentioning is that you can use other types of pasta.  Cooking times vary by shape, so be sure to adjust accordingly.

How Thomas Keller Makes Salad

One of my favorite cookbooks is Thomas Keller's Ad Hoc Cookbook.  In case you're not familiar with the name, Thomas Keller is the proprietor of The French Laundry, which is consistently rated as one of the top restaurants in the world.  He's also the chef/owner of Per Se, Bouchon, and Ad Hoc. 

While reading through the Ad Hoc Cookbook I was blown away by the attention to detail paid during the preparation of even the most basic of dishes such as salad.  It occurred to me that little things can make a huge difference.  Here are 4 simple tips from Mr. Keller. that you use to take your salad making to the next level:

Rinse your greens then spin - When cleaning your greens, place them in a bowl of cold water, but do not drain into a colander.  This reintroduces the dirt you just washed off.  Instead, place the leaves in a salad a spinner to properly remove excess moisture. 

Season each ingredient - Apply salt and other seasonings to the ingredients separately before combining.  Each ingredient is unique and requires a different amount of seasoning.

Dress your salad evenly - When dressing your salad, apply the dressing to the sides of the mixing bowl instead of pouring it on top of your ingredients.  Then, toss the greens lightly.  Doing so ensures your salad is evenly coated with dressing.

Pay attention to weight - If your salad contains many components, consider using a shallow serving dish and placing the lighter ingredients on top.  This makes it easier to try all the ingredients in the salad.

Be sure to try these tips out the next time you make a salad and you'll notice a huge difference.

Orange you glad you saw this?

Now that summertime is upon us, we've been snacking on lots of oranges. But, oranges can also be used in cooking entrees and side dishes. Today we're featuring recipes that make such great use of oranges you'll want to buy some extras tomorrow.

Pictured at the top are Orange Crusted Salmon with Parsnip Puree from Martha Stewart. Freshly squeezed OJ and orange segments make this salmon dish a citrusy delight.

If you want to kick the orange into overdrive, try Orange Glazed Carrots with Ramp Barley and Spinach from Serious Eats, below. The carrots are glazed in orange juice, which adds a nice tartness to their sweetness. This works as a vegetarian entree or as a base for your fish or chicken.


Time to enjoy those oranges during dinner time! If you have a favorite dish using oranges, share it in the comments.

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The New York Soda Ban: Fair or Foul?

As you may have heard, New York City is pushing forward with a ban on selling sugary drinks. Led by Mayor Bloomberg, the measure aims to cut down on obesity by placing a 16-ounce cap on sugary drinks (with over 25 calories per 8 ounces). Luckily, it doesn't apply to drinks that are 100% juice or those that are more than 50% milk, so our favorite smoothies are still safe.

While we agree with the goals of the ban - to reduce obesity by encouraging people to eat and drink healthier, the means are a bit extreme. Are we going to end up with cola speakeasies? 

In the meantime, we thought it was a good time to celebrate healthy drinks, like fruit-packed smoothies to power your mornings.

Pictured at the top is the Strawberry Almond Butter Smoothie from Whole Foods Market. It uses fresh strawberries, soy milk and almond butter to offer a lot of flavor and protein without too much sugar.

We also recommend the Groovy Green Smoothie from AllRecipes.com, below. It includes yogurt, banana, apple, grapes and spinach for that great green color! But, you won't notice how healthy it is because it tastes so good.


Time to fire up the blender and make some great smoothies to show we don't need to freakin' sodas!

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FDA Rejects New Name for High Fructose Corn Syrup

The FDA recently decided that food producers cannot call high fructose corn syrup (HFCS) by a fancy, new name: Corn Sugar. The Corn Refiners Association pled their case to the FDA, but the agency issued a consumer-friendly decision which makes it a little easier to read labels.

While cheering the decision we realized why it's so important - we don't want to scan a label to avoid high fructose corn syrup and get tricked into thinking that we're all good when we read "corn sugar" a little too quickly. We're fine with real sugar and think it gets the job done right. So, let's celebrate with some good-old sugar desserts.

Pictured at the top are Orange Marmalade-Mascarpone Pop-Tarts from Serious Eats. Why bother with the packaged version when you can make your own at home and fill them with wholesome and unique ingredients?

We also recommend the Key Lime Pie from BBC Food, below. For classic dessert lovers, this has a creamy meringue atop a tart base with fresh lime zest and a cookie crust.


So, forget about high fructose corn syrup and use real sugar in some delicious desserts!

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Father's Day Recipes

Happy Father's Day to all the Dads of the world! Do you have trouble picking out good Father's Day gifts? We always cycle through the typical ones- ties, books, music, etc. But this year we realized it would be great to give the gift of delicious food. So, we figured out our Dad's favorites and decided to whip them up for a surprise dinner.

Pictured at the top are Grilled Rib-Eye Steaks with Roasted-Pepper Salsa from Epicurious. For Dads who love a juice steak, Rib-Eye is the way to go. This recipe features a well-seasoned and grilled steak with a fresh salsa.

For dessert-loving Dads, try Chocolate Hazelnut Lava Cakes from the Food Network, below. We're always fans of things with molten chocolate centers and this cake is no exception. Even though they look elaborate, these cakes are incredibly simple to make and can be ready in 30 minutes.


Have a happy, healthy and delicious Father's Day!

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Happy Strawberry Shortcake Day!

We fondly remember Strawberry Shortcakes from childhood, but haven't had many since. Too bad, because we rediscovered their great taste today, a day to celebrate them across the country. The best strawberry shortcakes have fresh cream, ripe strawberries and homemade shortcakes. What's a shortcake? It's a crumbly, sweet biscuit that's simple to make.

Pictured at the top are Strawberry Shortcakes from Epicurious. It's a classic recipe you'll want to try as soon as possible.

For a change of pace that's handheld, try Strawberry Shortcake Cookies from Martha Stewart, below. They incorporate the strawberry flavor and crumbly texture of a classic shortcake into a cookie.


Time to celebrate Strawberry Shortcake Day with fresh shortcakes and ripe strawberries!

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State Sandwiches part 2: NC versus PA

As we continue to taste our way around the country one sandwich at a time, we've found fierce competitors close in proximity to each other. Our second battle features proud east coast rivals: North Carolina versus Pennsylvania.

Pictured at the top are Pulled Pork Sandwiches from Martha Stewart. They feature classic slow-cooked pulled pork with a mix of great herbs and spices.

Then, just a bit further north there's a powerful challenger in Pennsylvania, the Philly Cheese Steak from AllRecipes.com, below. To make a great cheese steak, you need thinly sliced rib-eye, round or sirloin, soft sandwich rolls, sauteed mushrooms and your favorite cheese.


Let us know which state sandwich you prefer in the comments and try your hand at one today. We've found it impossible to decide so far, but that doesn't mean we're gonna stop eating!

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State Sandwiches: California versus New York

Each and every state is proud of its famous sandwiches. Since we love sandwiches as much as any other hand-held dish, we've decided to take a summer road trip around the country, one sandwich at a time. Our first battle features big-time coastal rivals: California out west and New York back east.

Pictured at the top is the California Chicken Sandwich from MyRecipes. It features that classic California ingredient that always tastes best on the west coast- avocado. In addition, it includes a citrus mayo (CA grows a lot of fruit) and a flavorful marinade for the chicken.

Then, there's the hefty stalwart challenger from New York, the Reuben Sandwich from Simply Recipes, below. To make a Reuben, you pile corned beef, Swiss cheese and sauerkraut on toasted rye bread with a schmear of deli mustard. If you haven't had one in New York, especially at Katz's Deli on Houston Street, it's time to book a ticket!


Let us know which state sandwich you prefer in the comments and try your hand at one today. We think you can't beat the Reuben!

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Time for a Refreshing Iced Tea

When it's hot outside, like it is right now, there's nothing like a tall glass of iced tea to cool you down. For the longest time we took our tea plain, with a small scoop of sugar. Now, we've seen so many interesting recipes that we like to kick things up with fresh herbs like basil, mint and even lavender.

Pictured at the top is the recipe for Summertime Iced Tea from Food.com. It features fresh mint and some lemonade concentrate for tartness.

We also love the Watermelon and Basil Iced Tea from MyRecipes, below. It's loaded with chunks of fresh watermelon, basil and a hint of sugar.


Time to whip up a batch of iced tea, put our feet up and relax!

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On Fridays: It's Go Big or Go Home!

After eating healthy salads and sandwiches all week at work, we like to let loose on Fridays. Even while keeping a strict diet, it helps to have one day or meal where you can give the willpower a rest and have something more decadent.

Today we were craving something cheesy and beefy so two things came to mind - a medium-rare cheese burger or a Philly cheese steak with Whiz and Onions (yeah, they still love their Cheese Whiz in the City of Brotherly Love).

Pictured at the top is the recipe for Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme from Martha Stewart. By chopping or grinding the meat at home you can easily achieve the flavor of your favorite steakhouse burger. The bacon and fresh thyme add just the right smokey and fresh herb notes.

We also love a good Philly Cheese Steak with Maui Onion and Cheese Whiz from The Food Network, below. There are a couple keys to a real Philly cheese steak. First, you need a nice, soft hoagie roll. Then, for the Philly flavor use Cheese Whiz or go with American or Provolone. Finally, it's best to use thinly sliced fresh top round or rib-eye steak.


Time to fire up the grill for some burgers and cheese steaks. Have a great weekend!

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It's Chocolate Ice Cream Day!

Happy Chocolate Ice Cream Day! And oh, what a happy day it is when the entire nation pays homage to one of our favorite classic ice cream flavors.

Though chocolate ice cream is always great on its own, we've seen some new recipes that take it to an entirely new level. The first is a fantastic ice cream sundae with all the bells and whistles - meringues, peppermint candies and chocolate-mint sauce. The second is a modern riff on chocolate ice cream which incorporates the great flavors of Mexican hot chocolate with cinnamon and a hint of chili powder.

Pictured at the top is a decadent sundae: Chocolate Chip Meringues with Ice Cream, Peppermint Candies and Chocolate-Mint Sauce from Epicurious. It's a dessert empire build upon a foundation of chocolate ice cream.

We also love the flavors of Mexican Chocolate Ice Cream from Simply Recipes, below. It incorporates Mexican ingredients into a creamy chocolate ice cream recipe.


Once dinner is done it's time for some chocolate ice cream fun!

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Hawaiian Cooking at Home

A couple friends just returned from a two-week trip to Hawaii. While we're still a bit jealous, we've decided to make the best of it by re-creating some of the best dishes they ate in Honolulu.

Hawaiian cooking uses a lot of pork and their slow-cooked Kalua pork is a great dish that's similar to pulled pork, so it's always a crowd pleaser. Island cuisine also uses a lot of the fresh fish that's plentiful around the islands. Luckily, mainland supermarkets are stocking higher and higher quality seafood, so you can replicate the raw preparations with ease.

Pictured at the top is Tuna Poke from Food52. It's a delicious tuna tartare with sesame seeds, sesame oil and soy sauce. We love the idea of serving it in a martini glass.

We also enjoyed the Kalua Pork from the Food Network, below. It's slow-cooked pork perfection you can serve in any number of ways.


Time to summon the great tastes of Hawaii in your kitchen!

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Sweet Treats for National Candy Month!

Believe it or not, June is National Candy Month, so it's perfectly acceptable to celebrate with some extra candy every now and again. We've always been huge fans of Twix, Reese's and Peppermint Patties, but there are so many other great candies out there it's often hard to decide.

Being National Candy Month and not just another random month we want candy, we've decided to kick up the recipes with some dramatic creations that showcase candy in all their sweet glory.

Pictured at the top are Candy Globes from MyRecipes.com. The recipe explains how to take your favorite candies and turn them into magical, edible globes. Nicely done!

We also love the Candy Cane Marshmallows from Martha Stewart, below. These beautiful marshmallow squares are great on their own or dipped in hot chocolate. Naturally, Martha explains how to package them beautifully to make the perfect edible gift.


Time to start cranking out the candy creations for Candy Month!

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Today's Best Brownie Recipes

Who doesn't love a good chocolate brownie? Chocolatey and gooey on the inside and crisp on the edges, a well-baked brownie is the perfect base for any dessert. We like to top them with a scoop of vanilla ice cream, a dollop of whipped cream, or eat them on their own.

Recently, we've seen some new brownies that take the chocolate and special ingredients to the max - they'll use everything from dark to milk to white chocolate alongside peanut butter, marshmallows and even mint.

Pictured at the top is Ooey-Gooey Peanut Butter-Chocolate Brownies from MyRecipes.com. This is a delicious example of a decadent dessert, featuring marshmallow cream and peanut butter in a traditional brownie base.

We also like the Triple Chocolate Brownies from BBC Food, below. There's something for everyone when you get milk, dark and white chocolate in every bite.


Now that you have the recipes, it's time to start baking those brownies!

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Innovative Potato Salad Recipes

Now that the season for Backyard BBQ's and Picnics in the Park is in full swing, you've been asking us for some innovative potato salad recipes to pair with all those burgers, dogs, sandwiches and salads. So, we dove headfirst into our recipe database and found two new recipes that'll make your potato salad shine.

These recipes use flavorful ingredients not typically found in classic potato salad like chili powder, carrots, truffle oil and prosciutto. When combined in the right proportions, they had us wishing we'd discovered this earlier!

Pictured at the top is Spicy Potato Salad from MyRecipes.com. The dish gets its heat from chili powder and hot sauce, but adds even more flavor with ripe olives, corn and carrots.

We also like the Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil from Epicurious, below. The ingredients in the title are incorporated into a light potato salad dressed with lemon juice and chicken broth.


Now that you have the recipes, it's time to start cooking and eating. Enjoy!

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Fresh Swordfish Recipes

You'll learn a lot during a quick trip to the Monterey Bay Aquarium. They have an amazing array of aquatic habitats with everything from sea horses and jelly fish to sharks and eels. But, as foodies we were very interested in the Seafood Watch handouts explaining which fish are best to eat based on their environmental impact.

Of everything on the list, we were pleasantly surprised to see that domestically caught swordfish is a decent choice (it's labeled a "Good Alternative", in between the "Best Choices" and ones to "Avoid"). Swordfish is a middle choice because it should still be eaten in moderation - as a fish at the top of the food chain it can accumulate mercury from feasting on smaller, contaminated fish. But, since we've been big fans of swordfish for a long time, we were glad to see it back on the good side again.

Pictured at the top is Grilled Chili-Garlic Swordfish and Bok Choy from Whole Foods Market. The dish is easy to prepare and makes great use of punchy Asian flavors for a tart and spicy combination.

We also like the Grilled Swordfish with Mango Salsa from Food52, below. In this recipe, the swordfish goes tropical as it's grilled and topped with a sweet and tangy fresh mango salsa.


So, the next time you hit the market pick up some swordfish fillets and whip up one of these simple and flavorful swordfish dishes. You'll be glad you did.

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Memorial Day Grilling and Chilling

Memorial Day couldn't have come at a better time - we love those 3 day holiday weekends! Memorial Day Weekend is the traditional start of grilling season. It's time to dig the grill out of the back of the garage, dust it off, and fire it up.

Everyone assumes this'll be a meat fest. And it will - we're definitely going to grill up plenty of burgers, dogs and chicken. But, we're also keeping an eye on dessert because the grill is a great place for fruit or even brownies.

Pictured at the top are Grilled Watermelon Sundaes from Food Network. Grill slices of watermelon for 2-3 minutes per side before adding them to a bowl with ice cream and topping them with whipped cream and homemade syrup.

We also like the Grill-Baked Brownies with Bing Cherry Ice Cream from Williams-Sonoma, below. These brownies are baked in a cast-iron biscuit pan in a covered outdoor grill. Once they're ready, top with a generous scoop of cherry ice cream.


Remember, after all the burgers and dogs are done, clean off the grill and fire up some fruit and brownies for dessert.

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Sometimes you feel like a Nut!

When you're working hard during the day and then fitting in a workout in the evening, you're going to get hungry. That's when a quick, healthy snack packed with flavor and energy is exactly what you need. 

While we used to reach for those processed granola or energy bars, we've found that a handful of homemade spiced nuts is better for so many reasons - they have the flavors we like, nuts are a great source of protein and healthy fats, plus they keep us fuller for longer. 

Pictured at the top are Indian-Spiced Mixed Nuts from Williams-Sonoma. The recipe transforms plain mixed nuts by adding ginger, garam masala (and Indian spice blend), cumin and a hint of cayenne.

We also like the Garlicky Habanero Macadamia Nuts from Martha Stewart, below. Roasted macadamias are mixed with honey, garlic, habaneros and salt. The result is the perfect combination of salty, sweet and savory.


The next time you want a nutty and healthy snack packed with flavor and energy, whip up a batch of flavored nuts.

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Delicious Deviled Eggs

We can't explain our food cravings, but every time we see Deviled Eggs, we need to have them! There's something we love about the contrast between the creamy filling and firm egg white. Plus, when we add tangy Dijon mustard and popular ingredients like bacon, shrimp and curry powder it's impossible to eat just one!

Pictured at the top are Herbed Deviled Eggs from Martha Stewart. The recipe features fresh parsley, thyme and chives alongside Dijon mustard and a touch of sherry vinegar.

We also like the Shrimp and Bacon Deviled Eggs from MyRecipes, below. Your guests will snap up these snacks with crispy bacon, tender shrimp and plenty of fresh herbs.


So, the next time you get a craving for Deviled Eggs, try out one of these new recipes.

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Hearty & Healthy Lunch Salads

Sometimes it's hard to come up with good ideas for eating lunch in the office. Too often we default to bringing in leftovers we cooked the night before or random sandwiches. While both of those are still good choices, it's important to mix things up and keep them fresh.  That's where a hearty salad comes in handy. They're easy to prepare and are a great way to use leftover dinner proteins.

Pictured at the top is the Grilled Chicken and Tomato Salad from MyRecipes. It features grilled chicken, cherry tomatoes, arugula, goat cheese and kalamata olives.

We also like the Steak and Goat Cheese Salad from Whole Foods Market, pictured below. It uses grilled sirloin, romaine, slivered carrots, goat cheese and a balsamic vinaigrette.


The next time you're looking for a hearty & healthy lunch, remember it's easy to make a salad and top it with your favorite grilled meat or tofu. Enjoy!

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Brunch for a Crowd

Every once in a while we like to get the whole crew together for a weekend brunch. When we're cooking for a lot of people at once, it's too tough to make dozens of pancakes or individual omelets. Instead, we like Frittatas and other Baked Egg dishes.

Pictured at the top is the Spring Garden Frittata from Williams-Sonoma. It's loaded with fresh zucchini, peas, parsley, chives and onion.

We also like the Brunch Eggs from MyRecipes, pictured below. It has Canadian bacon, Swiss cheese and paprika.


Now all you have to do is pick your favorite Baked Egg dish and call a couple friends!

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The Best Vegetables for Grilling

Grilling adds amazing flavor to nearly everything we've tried, especially fresh veggies. Here's our take on the 5 best vegetables for grilling this summer.

One quick tip before you get started - if you're going to cook anything on a wooden skewer, soak the skewers in water for 30 minutes before they hit the grill to prevent them from burning.

1. Corn: toss the corn on the grill, husks and all. Cook for 15-20 minutes while turning occasionally for even cooking.

2. Asparagus: just coat in a bit of olive oil and grill for 6-12 minutes. They're done when you can pierce the bottom of the stalks with a sharp knife.

3. Mushrooms: Large mushrooms can be sliced and placed directly on the grates whereas smaller ones should be skewered so you don't lose 'em. Brush them all with oil before they hit the grill. Most will cook in under 15-20 minutes.

4. Zucchini: You can either slice them lengthwise and grill or cut them into cubes and use skewers. Cook until nicely browned.

5. Onions: Quickly cut them into thick slices, brush with oil and toss on the grill for around 15 minutes. They're great as a side or on a juicy burger or steak! 

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Hot, New Burger Ideas

Over the last couple weeks we've seen some creative, hot and new burger ideas that have us salivating. First, we like burgers with an Asian influence, especially wasabi mayo, ginger and miso. Second, if you're like us you always need a little extra spice, so don't be afraid to fire up some spicy burgers with hot sauce, jalapenos and chipotle mayo. Finally, it's always good to grill up some onions and add a sunny-side up egg on top. The egg adds extra moisture and the grilled onions add the perfect touch of sweetness.

Check out our burger recipe collection for more tasty ideas.

Sunny Side Up Burger (Food Network)
A perfectly cooked egg is magical on a burger.
Ingredients: Ground Beef, Garlic, Worcestershire, Lemon Juice, Mayo, Oil, Eggs, Texas Toast, Butter, EVOO, Hot Sauce, Salt and Pepper

Andouille & Beef Burgers with Spicy Mayo (Epicurious)
You'll love these spicy burgers with Andouille sausage.
Ingredients: Ground Beef, Onions, Lemon Juice, Creole Seasoning, Salt, Andouille, Okra, Watercress, Mayo, Pecans, Buns, Blue Cheese

Asian Pork Burgers with Kimchi (Steamy Kitchen)
Turns out that kimchi is a delicious condiment for burgers.
Ingredients: Ground Pork, Pepper, Brown Sugar, Egg, Fish Sauce, Garlic, Ginger, Kimchi, Scallion, Mayo

After seeing all these mouthwatering photos we're hungry again, so time to fire up the grill!

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