Because those watery shrimp cocktails you see at supermarkets are for suckers. The deal here is that you cook the shrimp in their shells, which maximizes the juiciness and makes these shrimp more like peel-and-eatlobster.
Can you free yourself from the chains of smoothie society and pour your smoothie into abowl? Yes, yes you can. Now top that matcha-spiked smoothie with coconut flakes and raspberries and repeat after me: if you don’t Instagram it, it didn’t happen.
This pappardelle recipe is what you reach for when you buy too much produce at the farmer’s market. Stir in sweet cooked corn kernels, shaved zucchini ribbons, and sliced cherry tomatoes, and throw some herbs on top. Bam! Your market bag is empty again.
Making pizza indoors in the summer isliterallya version of hell. So do this: make wood-fired pizza, but without a wood oven in sight. Usinga grill attachment, you can get that same crispy crust and fiery taste without turning your kitchen into Dante’s Inferno.
These are definitely ice cream days. And I'm giving you permission to eat it for breakfast. Just let the ice cream melt and turn it into a custard for this French toast recipe. Serve with a batch ofdiner-style bacon.
Grilled oysters have that kiss of smoky flavor, but here’s the true reason the instant gratification-geared seafood lover will love them:there’s no shucking required.
