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There are no potatoes in this homemade Zucchini Gnocchi. It’s mostly zucchini with a little flour and cheese, pan-fried with marinara sauce. Delish! Zucchini Gnocchi You may be familiar with my cauliflower gnocchi, which inspired this new version. Since zucchini is in season, I played around with this recipe and loved how it turned out. from Skinnytaste https://ift.tt/UaH0w1W via IFTTT

Each month Chilled presents you with five essential cocktails based on our National Drink Day Calendar . Don’t forget to reference it so you can prepare for the upcoming holidays. The heat isn’t over yet, so the summer cocktails are here to stay until further notice. Before the warm weather escapes us, there is still time to enjoy your favorite tropical. Using fresh and seasonal flavors in the summertime takes your drinks to the next level. Each cocktail below uses fruits and herbs that are in abundance during these months (minus the s’mores drink, but that needed to be included—no explanation necessary) . Here are five cocktails to try before August ends. Limchello Spritz There is nothing like a spritz in the summer—that’s why on August 1, we’re kicking off the month and celebrating National Spritz Day with this twist on a classic. Transport to a villa in Italy with this Limoncello Spritz. It’s perfect on those hot days for something light and refreshing to sip on and pairs beauti

A Strawberry Swiss Roll is a classic dessert that offers a delightful combination of sponge cake, fresh strawberries, and cream, perfect for spring and summer when strawberries are at their peak. Strawberry Swiss Roll This cake is often served at celebrations and festive occasions in Colombia and throughout Latin America. It’s known as “brazo de from Skinnytaste https://ift.tt/dUVvyiD via IFTTT

Scramble scramble. | Screenshot via YouTube If the whisk is missing and a fork “bruises” the eggs, is the answer shaking a resealable bag? The movies I watched as a kid seared some valuable nuggets of information into my brain. Every time I eat a banana, I think of Honey, I Shrunk the Kids and remember that bananas have potassium. I know that Gremlins , if they were real, should never be fed after midnight. While I likely won’t ever get a perm, thanks to Legally Blonde I remember that if I ever change my mind, I won’t be able to wash my hair immediately. And every time I lift a whisk to make scrambled eggs, I think of the Olsen twins and how they offered a better option. Billboard Dad , the Olsen twins’ direct-to-video 1998 movie, opens with Emily Tyler, played by Ashley Olsen, rollerblading home from Venice Beach with her surfboard in hand. She’s greeted by her sister, Tess, played by Mary-Kate, who is cracking an egg and asks if she’s seen the whisk. “We lost the whisk?” Emil

Bettina Makalintal/Eater Follow these Eater-approved, summer-friendly recipes to the letter, or consider them your starting points for experimentation There’s no time of year that we’d really ever turn down pasta salad. But we certainly lean on it the most in the summer, when we need travel-friendly dishes to bring to picnics or refreshingly cold food to eat from the fridge. When asked about their favorite pasta salad recipes, several Eater staffers replied that they don’t tend to use one. This is another upside of pasta salad, of course: It’s an easy catch-all for staple ingredients like pickles and other briny things, cheese, charcuterie, and whatever fresh herbs or crunchy vegetables are on hand. To go no-recipe with pasta salad, it’s all about creating a balance of salty, sour, fresh, and cured elements, while remembering to season more aggressively since the cold fridge mutes flavors. That being said, we have a few favorite pasta salad recipes that we return to all season. F

Photo by Thom Payne Kat Craddock’s journey through restaurant jobs and food media took an unexpected turn when she purchased the magazine she worked for earlier this year In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Kat Craddock. On April 10, 2023, Kat Craddock announced that she had purchased Saveur , the celebrated food publication she’d been reading since its inception in 1994 and working at for over seven years. By this point, she’d seen the brand go through innumerable changes, both internally and within the media landscape, and she thought that acquiring it herself was its best chance at long-term success — and she loved it too much to watch it fail. “I started to see that putting this publication back into the hands of the editors might be the only way to make it last,” Craddock explains. “It’s a unique publication that never fit tidily into the business models

Casa Bonita. | Hyoung Chang/Getty The “South Park” creators have dumped $40 million into the beloved Colorado restaurant, which is now selectively open, but to what end is still unclear You wanna come on down to where, exactly? If the answer is “unincorporated Park County, Colorado,” an hour or two outside of Denver, great news: Two guys from around there have been making a TV show about it for 26 years and counting. Relatedly: Casa Bonita is back , sort of. For now, it’s in a limited soft-open period that offers tickets (not reservations) through an email list, via the website . People, especially Denverites and media outlets, seem to be very excited about it, despite (or perhaps because of) every aspect of the ongoing saga of this restaurant’s reopening having been over-the-top and parodical, not unlike that show I just mentioned. For those just tuning in, Denver’s Casa Bonita is “ the Disneyland of Mexican restaurants ,” a childhood treasure adored for its entertainment nove

Chicken Eggplant Parmesan is made with breaded, air-fried (or baked) chicken breast and topped with a simple eggplant marinara sauce and fresh mozzarella. It’s high in protein and delicious! Chicken Eggplant Parmesan This easy Chicken Eggplant Parmesan is a fun spin on my Chicken Parmesan recipe. I wanted to incorporate eggplant since it’s in season from Skinnytaste https://ift.tt/WHpyw3u via IFTTT

Chef Cosme Aguilar uses locally sourced fresh fluke Casa Enrique has been serving New Yorkers some of the city’s best Mexican food since it opened in 2012. Chef Cosme Aguilar worked in French fine dining before applying those techniques to his mother’s recipes at the restaurant. And two years after it opened, the Michelin guide awarded it one star. “What I want is to be the best in the neighborhood and we went beyond that,” says Aguilar. One dish that helped them earn the distinction is the fluke ceviche. “We only have one ceviche, which is a fluke,” says Aguilar. “We cook it with lime and some spices and salt.” When filleting the fish, Aguilar uses a Japanese style of slicing, so the fish comes out in strips rather than chunks. Once the fish is cut up and marinated with chile serrano and lime, it is put into the fridge for two minutes. Before serving, it’s garnished with onion, avocado, radishes, and tomato. “From good to very good is a minute difference. Take your time,” says A

A couple of mandyara churners. A hand-held mandyara (mathani), a wooden churner common in India, allows you to mash and blend your way to the perfect texture in every dish Raised as a third-culture kid with Sindhi heritage in Dubai, I didn’t properly begin cooking Indian food until my late 20s. My husband professed that his love for Indian food was at least as great, if not more than, his love for me. I wasn’t completely inept in the kitchen; my creamy, well-seasoned hummus was “seriously impressive” (his words), and I could make a perfectly crispy za’atar-spiced zucchini burger. But Indian food, with all its complex flavors and textures, had remained, for the most part, uncharted territory. History has put some distance between me and Sindhi cuisine. Sindhis are people with roots in the Sindh region of modern-day Pakistan, and my grandparents fled Pakistan to India during Partition in 1947. Then my parents resettled in Dubai in the ’70s, like droves of Indian immigrants to the UA

A Modern Twist on Limoncello: Zonin Coastal Lemon Spritz, Taste the Amalfi Coast at Your Doorstep! Perfect for summer sipping, Zonin Coastal Lemon Spritz is bold, energetic, zesty and has authentic citrusy notes that are a nod to Italy’s famous lemon regions. Cocktail lovers are brought to the shores of the Amalfi Coast each time they pop open the new Zonin Coastal Lemon Spritz. Created by the Zonin family and its 200 years of wine-making excellence, it’s the first Spritz to market, ready-to-serve and straight from the source! The taste of lemon complements a variety of cocktails, and Zonin Coastal Lemon Spritz brings that extra something to classic drinks. Check out these easy to make cocktail recipes made with the Spritz: Coastal Spritz Ingredients: Zonin Coastal Lemon Spritz Ice Lemon Slice Rosemary Sprig (for garnish) Preparation: Chill, serve. Garnish with a dehydrated lemon wheel and rosemary sprig. Sorrento Sangria Ingredients: 2 oz. Zonin Coastal Lemon Spritz

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Air Fryer Asian Meatballs made with ground turkey, rice and edamame is a healthy dinner idea or lunch and great for meal prep! Air Fryer Asian Meatballs Cooking meatballs in the air fryer is perfect for those summer days when you don’t want to turn on your oven or stove. These easy Air Fryer Asian Meatballs from Skinnytaste https://ift.tt/NTOD2gE via IFTTT

It’s National Tequila Day!! Celebrate with a cocktail .. or two. Cheers! Bencotto Italian Kitchen Bencotto Italian Kitchen recently introduced a new cocktail program, pulling inspiration from international travel to create a menu with options outside of traditional Aperol spritz or negronis. Photo courtesy of GBOD Hospitality Group Sweet But Not Too Sweet Ingredients: 1 1/2 oz. Tequila 1/2 oz. Passion Fruit liqueur 1 oz. Pineapple 1/2 oz. Lime 4 Dashes R&D Fire Bitters Preparation: Combine all ingredients and shake with ice. Pour over ice and serve with a Tajin rim.   Cabo Wabo Cantina Sammy Hagar’s rockin’ Strip-side restaurant at the Miracle Mile Shops inside Planet Hollywood Resort & Casino, will serve its signature “Cocorita.” The tropical-inspired margarita is made with Cabo Wabo Blanco Tequila, lime juice and crème of coconut, served on the rocks and garnished with a freshly toasted coconut rim. Photo courtesy of Cabo Wabo Cantina Cocorita Ingredient

Barbeet. | Shuttersock/Mattel, Inc. Pink food is everywhere because of Barbie — and because of the humble beetroot It’s important to remember that in Greta Gerwig’s Barbie , Barbie doesn’t eat. When in Barbieland, she holds cups of milk and pieces of toast up to her mouth but, being plastic, she cannot actually ingest anything. This changes when she gets to the real world and at one point has to figure out how to sip a cup of tea. But otherwise, food is not important to her life. Despite that, the internet is exploding with Barbie-themed recipes. Across TikTok and Instagram there are meals meant to evoke the Barbie lifestyle, which just means food that is not normally pink has been made so. And many of them rely on one ingredient to get their signature color. If you want to start eating like Barbie, it’s time to embrace beets. Multiple viral recipes for Barbie pasta employ beets , blended into a sauce with ingredients like sour cream, cheese, or greek yogurt . The pasta recip

Gutierrez-Jones will oversee Eater Nashville’s coverage Jackie Gutierrez-Jones has come on board as Eater Nashville’s new editor. Gutierrez-Jones has worked as a writer and editor for over 12 years covering food, drink, and travel for both local and national publications including Lonely Planet, Observer, Time Out, Dell Perspectives, and Nashville Lifestyles. She has also reported extensively for Eater, including Eater Nashville and Eater Miami. A Miami native, Gutierrez-Jones currently resides in Franklin, Tennessee with her husband, daughter, and two English bulldogs, where they enjoy eating their way throughout the South. “I’m a long-time fan of Nashville’s food scene and have absolutely loved watching the city’s culinary scene grow, evolve, and explode on a national scale,” Gutierrez-Jones said. “It’s a privilege to share the stories of the people and places that are making Nashville’s dining scene an exciting and diverse culinary mix. I’m thankful to the Eater and Vox Media fa

Gazpacho, a chilled soup made with fresh tomatoes, cucumbers, and bell peppers, is a delicious way to stay cool and hydrated during the hot summer months. Easy Gazpacho Recipe This basic gazpacho recipe includes ripe heirloom tomatoes, cucumber, bell pepper, garlic, shallots, olive oil, and vinegar. The vegetables are raw, emphasizing the freshness of the from Skinnytaste https://ift.tt/d3JWliK via IFTTT

Like potato pancakes but with fewer carbs, these savory Zucchini Pancakes are the perfect side dish with grilled chicken or steak. Zucchini Pancakes My garden is always overflowing with zucchini this time of year. One of the best ways to use them is to make these easy Zucchini Pancakes. The batter is simple to whip from Skinnytaste https://ift.tt/2LhgkyO via IFTTT

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. Free 7 Day Healthy Meal Plan (July 24-30) Not much says summer like a ripe, juice peach! Peak season for peaches is July and August so make sure to get some and try my Grilled Peaches with Honey from Skinnytaste https://ift.tt/PrM2RKY via IFTTT

Lille Allen/Eater Barbie cakes aren’t just for kids’ birthday parties anymore Barbie turned 30 the year I was born. That same year, my grandmother bought a dome cake pan for making Barbie cakes: typically, a Barbie doll enveloped to the waist in frosted layers of cake, carved into the shape of a voluminous skirt. In her words,“I had my first granddaughter and I envisioned making a lot of Barbie cakes.” Several more granddaughters followed and so did more Barbie cake baking accessories. I grew up watching my grandmother make Barbie cakes in her home-based bakery for customers across North Texas. Now, 20-something years later, Greta Gerwig’s hot pink feature film has promised us a summer of Barbie. Food brands are turning everything pink — from the obvious Pinkberry with its Barbie Land Berry Pink froyo to the more obscure Pastificio G. Di Martino Barbie Pennette Rigate — and the Barbie cake is primed for a comeback, as those who never had the iconic buttercream-frocked doll as ch