Plus, our best polenta recipes.
- In The Know
This recipe is for the ranch lovers
- HuffPost Life
Pick up some ice cream (vanilla, chocolate and whatever else you like), ice cream sandwiches and sauces, and you're ready to assemble.
- Delish Videos
Test kitchen manager, June, is trying the most shocking canned chickpea recipes to see if they are worth your time.
- Good Housekeeping
Get your Insta-stories ready for these pretty cupcakes.From Good Housekeeping
- In The Know
It only takes a few household ingredients to make this simple and tasty ranch dressing recipe.
- HuffPost Life
Flag cakes, layer cakes, cupcakes, pies and more desserts that'll make you think about the stars and stripes.
I guess everything she does is inherently newsworthy.
- Bon Appetit
Homemade ice cream, boozy popsicles, and all of the fruit pies, crumbles, cobblers, and crisps you could dream of.Originally Appeared on Bon Appétit
Fans are swooning over 'Hamilton' on Disney Plus as Broadway announces it won't open again until 2021
The 'Hamilton' movie is now available for streaming on Disney Plus, while Broadway recently announced it would be closed through January 2021.
When the summer season hits, so does the craving for fresh produce. One of the season's finest fruits happens to be the cucumber, and not just because of its refreshingly crisp qualities. Cucumbers hydrate, they're a great source of vitamin C and fiber, as well as silica, which is responsible for healthy tissue, bones, and skin. Because cucumbers are abundant in the summer, it's the perfect time to enjoy them. We made a curated list of delicious recipes that all highlight the satisfying fruit. From fresh poke bowls that'll take you to a tropical paradise to fueling salads that will fortify your body for any summer adventure, these recipes have all you need to make the most of the season's best produce. Ahead, check out the best cucumber recipes that'll keep you cool all summer long. - Additional reporting by Lauren Harano and Aemilia Madden Related: 33 Easy Popsicle Recipes If You're Looking to Indulge in Pure Summertime Bliss
What's the comfort food to end all comfort foods? Cheesy potatoes, of course. Whether you're looking to indulge at breakfast (you know you love a good breakfast casserole, but have you tried Mashed Potato Pancakes?), lunch (there's nothing like a classic Loaded Baked Potato), or dinner (this Creamy Cheddar-Potato Soup with Bacon is a real crowdpleaser, and this Jalapeño Popper Mashed Potato Bake is the ultimate side dish), we've got you covered with our collection of best cheesy potato recipes.
Spending more time at home can shift your eating schedule so that breakfast is later in the day, but it still may be too early for lunch - so you have brunch! When you're not in a rush, you can create these decadent yet nourishing recipes, like protein-packed pancakes, vegan French toast, baked cinnamon oatmeal, and sweet fruity muffins. Taking some time for you in the morning or spending it with loved ones can put you in a positive mood and give you energy for a productive, awesome day. Related: Try These Overnight Oats Recipes - All Under 400 Calories
- In The Know
A new “homemade” candy recipe has social media users deeply divided — with some praising the idea while others claimed they simply can’t stomach it.
- Delish Videos
Delish invited celeb chefs Geoffrey Zakarian, Millie Peartree, Judy Joo, Adam Richman, and Andrew Zimmern to show how they make their favorite chocolate chip cookies.
- HuffPost Life
Biscuits, sponge cakes, strawberries and whipped cream galore. Pick your strawberry shortcake spirit animal.
- Yahoo Life Videos
If you’re feeling young, scrappy, and hungry - or just hungry - while awaiting the Hamilton premiere, look no further. We’re here to help you make the story of tonight a success in a way that would make our Founding Father without a father proud. Sure, you could entertain your premiere party guests with Hurricanes to drink, A Winter’s Meatball dip, A. Ham-burgers from the grill with a side of You Will Never Be Satisfries, and end the night with a World Turned Upside Down Cake. The Hamilton food puns are plentiful. But history has its eyes on you, so let’s take a look at what the esteemed Alexander Hamilton might have feasted on while watching his eponymous musical. While historians may not know much about what the first U.S Secretary of the Treasury actually ate - his writings rarely mention food - we can assume by his location and circumstances what he may have enjoyed throughout his life. From the West Indies to New York City As a child growing up relatively poor in the West Indies - first in Nevis and then on St. Croix - Hamilton likely would have been raised on stews, rice & peas, fresh island fruits, conch, and a cornmeal flatbread like Johnny Cakes. Variations on Johnny Cakes - known by a myriad of names - can be found from the islands of Hamilton’s youth on up the Eastern seaboard all the way to Canada. When Hamilton arrived in New York City in 1772, it’s likely he would have discovered an adaptation of this island staple. What would a Johnny Cake have tasted like in Hamilton’s time? Thankfully, there’s a cookbook to tell us. American Cookery, published in 1796, is the first known cookbook written by an American. Its author, Amelia Simmons, describes herself as “an American orphan” and was likely a domestic worker somewhere in New York’s Hudson Valley. The book features recipes for early American staples pumpkin pie and suggests serving cranberry with turkey. It also includes a “Johny Cake, or Hoe Cake” recipe. Simmons’ recipe below uses shortening and molasses, something you won’t find in many Johnny Cake recipes today. Tastes like 1776, New York City. Working in the nation’s early capital - Philadelphia Though Hamilton called New York City home for most of his adult life, he spent a considerable amount of time working in Philadelphia, even residing there temporarily while the city served as the nation’s capital. While it would be years before Hamilton could have enjoyed an iconic Philly cheesesteak on his lunch break, he most certainly would have savored its popular predecessor, Pepper Pot Soup. “Pepper Pot is the most famous soup in American history that most people have never heard of,” remarks Tonya Hopkins, food historian and Foodizen podcast host. “It originated in Africa, bloomed and blossomed in the Caribbean, and became the first signature dish of Philadelphia.” “Pepper Pot women” were among the earliest street vendors in the city, lining the streets along the port. “Pepper Pot was made and sold for pennies per serving, almost entirely by free black women,” Hopkins continues. “This was the street food of Philadelphia at the time.” There are many renditions of Pepper Pot Soup available online. Campbell’s even offered their own canned version from 1899 - 2010. Most recipes are similar in that they utilize affordable cuts of beef, leafy greens, lots of herbs, spices, and chili peppers native to the Caribbean. Hopkins, who comes from a long line of cooks, says her recipe was based on a version she sampled at Philadelphia’s City Tavern, but then took on a life of its own. “When I make a soup, I’m not the only person in the room,” says Hopkins. “It becomes a medium for me to communicate with my ancestors. The soup starts to make itself.” Dinner in “The Room Where It Happened” What would a Hamilton premiere menu be without a dish from “The Room Where It Happened”? This musical number tells the story of the Compromise of 1790, made over a fabled dinner where Thomas Jefferson and James Madison met with Alexander Hamilton to discuss his federal taxation plan. As stated in the song, the men walked into dinner ‘diametric’ly opposed, foes’ but left with Madison agreeing to back Hamilton’s policy in Congress. In return, Hamilton would support moving the nation’s capital to the Potomac, so the Virginians could ‘work a little closer to home.’ Often considered America’s founding foodie, Thomas Jefferson was known for his elaborate dinner parties, prepared by enslaved James Hemings, the nation’s first French-trained chef. Hemings had traveled to France with Jefferson to study the culinary arts and served as the chef de cuisine at America’s first diplomatic embassy there. He is credited with introducing classic foods like French fries and ice cream to the fledgling nation upon his return. Based on historical records, we know much of what was on the dinner menu on June 20, 1790, including capon stuffed with Virginia ham, boeuf a la mode, and a take on modern day profiteroles that author Charles Cerami describes in his book “Dinner at the Jefferson’s,” as such: “At the precise moment when the evening was approaching perfection came the universally favorite dessert — the delicious vanilla ice cream that still seemed like a miracle, for it was enclosed in a warm pastry, like a cream puff, giving the illusion that the ice cream had come straight from the oven,” Cerami writes. “It never failed to elicit cries from the groups of diners at Monticello, and it did not fail now. Even Madison gave a small squeal, and Hamilton positively exulted." The recipe below pays homage to the dessert served as this famous dinner, with a modern day adaptation of Hemings’ ice cream recipe, and nod to Hamilton’s love of caffeinated beverages in the coffee fudge sauce. This dessert is sure to please even those who will never be satisfied. Regardless of what’s on your menu, be sure to raise a glass - or a shot - to freedom this weekend and enjoy Lin-Manuel Miranda’s masterpiece. Hamilton will be released on Disney+ at 12 AM PST (3 AM EST) on Friday, July 3rd. Featured Recipes JOHNY CAKE, OR HOE CAKE Adapted from Amelia Simmons, American Cookery Makes 12 cakes Ingredients: 2 cups cornmeal 1 cup milk 1/2 tbsp molasses 1 tbsp vegetable shortening 1/2 tsp salt Directions: Mix salt and cornmeal in a medium bowl. Scald milk (bring to just below a boil) and remove from heat. Whisk in molasses and shortening until dissolved. Let cool slightly. Pour milk mixture into cornmeal and stir to thoroughly combine. Spoon mixture onto baking sheet in 12 2-3 inch circles. Bake at 350 for 15 minutes. PHILADELPHIA PEPPER POT SOUP Recipe by Tonya Hopkins Makes about 6 quarts Ingredients: 1 large cassava (peeled, cored and cut into chunks) 2 small sweet potatoes, diced 5 strips thick-cut bacon, cut in 1 to 2 inch pieces 1½ pounds stewing beef, cut into 1 or 2 inch cubes 3 teaspoons sea salt (or to taste) 1 teaspoon freshly ground black pepper ½ teaspoon allspice ½ teaspoon ground cloves ¼ teaspoon paprika ½ teaspoon smoked paprika 1½ teaspoon onion powder 1½ teaspoon garlic powder 1 tablespoon tapioca cornstarch 1 medium sized onion, diced 1 bunch scallions, greens diced, whites chopped 2 garlic cloves, minced 1 poblano pepper, diced 1 each (small) red, yellow and orange bell peppers, diced 1 habanero* minced (don’t discard seeds to stir into simmering stew if you prefer more heat) 1 small to medium jalapeno minced ½ pound leafy greens, such as collards, kale, callaloo) stemmed and cut into strips 2 or 3 sprigs fresh thyme Beef Stock (about 32 ounces or more to cover) ¼ cup dry red wine (optional) Directions: In a small bowl, combine salt, pepper, allspice, cloves, paprika, onion and garlic powders. Season beef cubes with half the mixture, and set aside. Peel and cut cassava, discarding hard, fibrous parts. Bring a medium size pot of salted water to boil, then add cassava chunks. Simmer until soft, about 15-20 minutes. Drain, coarsely smash to chunky consistency. Set aside. While the cassava is cooking, brown bacon on both sides until just crisp in a large pot or Dutch oven over medium heat. Remove and set aside, leaving the rendered fat. Lightly dredge seasoned beef in starch, then brown beef on all sides in the bacon fat a single layer in the pot. Brown beef in batches if necessary. Add sweet potatoes, garlic, onions, peppers to the pot, sprinkling in the seasoning mix on top. Stir. Cover and let simmer until vegetables soften and become aromatic, about 5 minutes. Sprinkle in additional starch (up to 2 teaspoons) for thickener, stir well. Stir in stock, wine, fresh thyme leaves and cassava mash. Bring to just under a boil, then reduce heat and let simmer for 5 minutes. Add bacon pieces, scallions and seasoned greens and continue simmering until greens are tender. Remove from heat and let the soup rest for a few min before serving. Remove thyme stems before serving. Adjust with any additional salt, pepper and other seasoning to taste. PROFITEROLES WITH CHOCOLATE COFFEE SAUCE Serves 6 Pâte à choux: ½ cup water ½ cup flour ¼ cup butter 2 eggs Vanilla ice cream: 1 qt heavy whipping cream 1/2 cup sugar 3 large egg yolks 1 vanilla bean, halved with beans scraped Chocolate coffee sauce: 1/2 pint heavy cream 1/2 cup sugar 2 tbsp butter 6 oz bittersweet chocolate, like Scharffen Berger 2 tbsp cocoa powder, like Valhrona 2 tbsp espresso powder ½ tsp vanilla extract Pinch of salt For the ice cream: In a large saucepan over medium-low heat, combine cream, ½ the sugar, and vanilla bean (including the pod). Stir to combine and bring the mixture just to a boil. In a metal bowl, whisk together the eggs yolks with the remaining sugar until the mixture thickens and pales. Pour 1/3 of the hot cream mixture into the eggs yolks, whisking constantly. Then add another ⅓ of the hot cream mixture, continue whisking. Return this mixture to the saucepan and continue whisking over low heat until the mixture thickens and coats the back of a spoon. Do not allow the mixture to boil. Remove from heat and let cool to room temperature, then at least 2 hours or overnight. Strain through a fine mesh strainer, and then freeze according to ice cream freezer/maker instructions. For the sauce: In medium saucepan over medium-low heat, combine heavy cream, butter, sugar and salt. Bring to a simmer and whisk in chocolate. When chocolate has melted, add cocoa and espresso powder and whisk until no lumps remain. Remove from heat and stir in vanilla. Serve immediately or refrigerate and reheat before serving. For the pâte à choux: Combine butter and water in saucepan and bring to a boil. Add flour and stir vigorously with a wooden spoon until the mixture forms into a ball. Remove from stove and add one egg and a time, beating until fully incorporated. Spoon dough onto a greased cookie sheet in circular shapes with the center slightly raised, 1 ½ inches apart. Bake for 10 minutes at 400 degrees, then continue for 20 minutes at 350 degrees. Once slightly cooled, cut in half and serve with a scoop of ice cream, drizzled with the sauce.
- Meredith Videos
The pros and cons of both sun protection products, plus the best picks from dermatologists.
- Footwear News
For $35, these socks make staying at home since March even more bearable thanks to its comfort, literally and figuratively. Plus, it's for a good cause.
"No matter what, your skin needs to be hydrated."
It’s a hallmark of summer cooking and one of the season’s sweetest treats. It’s good on the grill and even better slathered in butter that’s dribbling down your wrist. Yep, there are few things we look forward...
Sangria is one of our favorite summer cocktails, with a refreshingly sweet and spiked taste that seems to always hit the spot. And with a simple ingredient list that includes wine, hard liquor, and fruit, what's not to love? We could (and just might) spend all summer trying out the many combinations to test — […]
- Scary Mommy
Remember, if you want to achieve a summer body, all you need to do is A) have a body, and B) exist in your body during the summer.
- The Mighty
Emily Kranking discusses how remote learning during COVID-19 has made more classes accessible to her as a person with a disability.
- Woman's Day
"I don’t go in the kitchen very often."
Costume designer Cynthia Summers breaks down all the members' styles, including Claudia's arty cool, Dawn's Cali skater girl vibe and Stacey's Parisian chic.