If you’ve ever tried to turn a kebab loaded with meat or veggies, you know how tricky it can be to prevent individual pieces from rotating.
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In the mood for corn-on-the-cob?
When you’re at the grocery store, look for tightly-wrapped, bright green husks with plenty of silk coming out of the top. (Sticky strands indicate freshly-picked ears!) The husks should be moist, and the corn should feel firm and heavy for its size. If you can, take a peek to check that the kernels are plump, uniformly shaped, and closely spaced.
Most produce is at its peak during the summer months. Get your fill of in-season vegetables (and take advantage of the garden fresh taste!) by preparing these all-stars au naturel.
You don’t need special molds to make delicious (and healthy!) ice pops. As long as you have a kitchen that’s stocked with ice-cube trays, plastic drink cups, empty yogurt containers, or small canning jars, you can make frozen desserts to enjoy all summer long. Here’s how:
With summer’s abundance of fresh vegetables and seafood, it’s no wonder backyard barbecues are full of so many tasty dishes. According to search data from Yahoo!, it seems like people want lobster on their menus (searches for “how to cook lobster tails” are up 1,538 percent this week).
Fresh is always better, right? Maybe not always. Here’s a fishmonger’s secret: The shrimp on ice at the seafood counter may be less fresh than those in the freezer aisle.
To instantly distinguish a hard-boiled egg from an uncooked one in the carton without cracking it, add a few tablespoons of balsamic vinegar to the water when you’re boiling them.
Simply mixing your regular coffee or tea with ice dilutes the intensity and often results in weak and watery iced brews. Give your drink more muscle by making it double-strength.