How to Whip Cream

Clouds of fluffy whipped cream will dress up even the simplest of desserts, like a bowl of sliced summer strawberries. All you need is heavy cream, some sugar to sweeten it, and an electric mixer. If you don’t have an electric mixer, you can use a wire whisk and a strong whisking arm.

Colleen shows how easy it is to whip the cream, demonstrating the difference between softly whipped and stiffer whipped cream, and providing a few tips for prefect results. You can customize whipped cream by adding a flavor extract such as vanilla or almond, a liqueur or some citrus zest.

Click to read more ...

Beet The Heat Salsa

By Katie Barreira

I usually prepare this deliciously unusual salsa with roasted beets, but when temps are topping out at 100 degrees, I’m going nowhere near the oven. And thanks to Melissa’s peeled and steamed beets (found in the produce section of your grocery store) there’s no need; the sweet little vacuum packed, ready-to-eat beets are perfect for a no-cook version. Scoop up this colorful condiment with yellow corn chips, toss it into a green salad with crumbled goat cheese or, spoon over grilled fish.

Click to read more ...

Grilled Potato Salad: An Easy and Versatile Summer Side

By Katie Barreira

Potato salad is an iconic summer side dish that rounds out any picnic plate. Whether you crave buttery Yukon Golds coated with creamy mayo or delicate baby reds tossed in a light and tangy vinaigrette, there’s a potato salad for you.

But why boil water for spuds if you’re going to fire up the grill for your main dish? Keep it cool in the kitchen. Just slice potatoes into grill-friendly planks, brush with oil and set directly onto the hot grates next to your burgers, dogs or tofu pups.

Click to read more ...

Celebrate the Fourth with Corn

By Lori Powell

Too hot to cook…so don’t! Take it outside along with the rest of your Fourth of July BBQ dishes.

Now is the time to use the best produce the season has to offer and in this case, it’s corn, which is a bit early this year. It is the perfect pick of the crop right now.

Since my house is surrounded by fields of corn it only seems appropriate to celebrate the Fourth with some of the earth’s golden bounty.

Take the corn outside and give it a brief spin on the grill along with a poblano pepper and a good set of long tongs. This salad takes only minutes to prepare. My real goal is to give the corn a slight smoky flavor to complement its inherent sweetness and accent it with the slight heat of the poblano.

Click to read more ...

Breakfast for Dinner: Short Stacks

By Katie Barreira

Who says pancakes are only to be eaten before noon? Whip up a fluffy stack for dinner with this classic flapjack recipe and step-by-step tips for making the perfect pancake.

5 Ways to Get Your Perfect Pancake:

My mom always separates the egg yolks and whites, adding the yolks to the liquid ingredients, then whipping and folding in the whites just before cooking; her pancakes are always light and airy.

My favorite way to cook pancakes is on an electric griddle. The steady, even temperature makes for fluffy, golden flapjacks and the large surface area means fewer batches.

Click to read more ...