GINA You can’t celebrate the Fourth without watermelon. In Memphis, you’ll see trucks on the side of the road selling the ripest, juiciest, and sweetest watermelons in the country. And if you watch our show, y’all already know I loves me some watermelon. I can eat it every day in the summertime: it is so refreshing—but, more important, it’s a natural sweet, and you know we women are always trying to watch our figures. (I have watched mine walk right out the door and look back at me and say, “Bye, girl!” as it left.) I mention this so you know I do try to keep a lookout for those things that are just plain good for me. . . . So you take my favorite fruit and add in some fresh limeade (summertime in a glass), vodka, and mint simple syrup (OMG), and, baby, you can cross your legs and let ’em swing, because that’s a wrap!
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.