Photo: Bryan Gardner
That morning sweat on your brow can only mean one thing -- it's time for summer! Break out the white pants and sunscreen before kicking back by the beach (or by your fire escape if you're like us here in NYC). While you're at it, why not mix up a batch (or two) of this Gin Lemonade Punch. It's incredibly refreshing and not a tad too sweet. Cheers!
It goes without saying that no one can turn down a taco. In today's recipe, Sarah offers a lightened up variation with grilled tilapia and cabbage -- a fresh, summery combo that won't leave you feeling overstuffed.
Ready to roll? Start shopping:
The future of food: Would you eat this pizza if it came from a 3D printer?
Need a little midday nosh? Try this for an afternoon snack: Here are the food links that our Editors are loving from around the web.
Famed and flame-haired Mission Chinese chef Danny Bowien will open a 2-day pop-up restaurant in Oklahoma City to support tornado relief efforts. Though he's made his name in SF and NY, Bowien hails from sooner state. [Grubstreet]
Even greens need to stay on-trend and apparently kale is so last season. Looks like collard greens are all the rage. [Details]
While we're at it, butterscotch is having a moment. Here's how to make the real thing. [NPR]
Would you eat a pizza that came out of a printer? Some think 3D-printed food could end world hunger. [Mashable]
Something huge is happening this weekend.
Arrested Development is returning with a whole slew of new episodes on May 26 and, here at EDF, we couldn't be more excited. Really! And while we won't suggest you break out the Cornballer -- or take a bunch of Teamocil -- we had to recognize this momentous event. Our own Sarah Carey celebrates our favorite shows return with her own recipe for frozen bananas. Check it out -- but NO TOUCHING!
The grilled bread in this recipe is really just a vehicle for delicious summer flavors -- but what a great one it is! Cook up a few more slices than you think you'll need (when we made this at home, we set out leftover tomato-pepper-caper topping in a serving bowl and dug in with the extra bread -- sharing made it into an instant party!).
This dish comes together with equal parts pantry and fridge ingredients. Here's what you'll need:
Download our latest issue for brand-new recipes, fresh from the Everyday Food test kitchen.
