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We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan —a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brien shares her top tips for making summer jams, with a little help from All-Clad’s D3® Stainless 8-Quart Stockpot . If you ask me, produce—specifically, fruit—is the real star of summer. I wait all year long for ripe peaches and crimson cherries at the farmer’s market, their juice dribbling down my fingers with each bite. I'll buy as many nectarines and plums as I can carry home without bruising any, and I eat blackberries, raspberries, and strawberries by the handful. But what I most look forward to are summer jams. Read More >> from Food52 https://ift.tt/3hk5gMt via IFTTT

We’ve teamed up with the Parmigiano Reggiano Consortium to share a crispy, snack-ready way to use one of our all-time favorite staples: Parmigiano Reggiano. This cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods). That aging gives it the singular taste, crumbly texture, and unique aroma we can't resist. One of my go-to cheeses to use both on a cheese plate and in recipes is hands-down Parmigiano Reggiano. Depending on the cheese’s age, its tasting notes can vary from delicate flavors of milk and fresh fruit to pronounced notes of spices, nuts, and meat stock. That intense savoriness and fruity balance make for a great base to build all sorts of pairings and flavor combinations. Read More >> from Food52 https://ift.tt/3h2abmj via IFTTT

Has anyone tried Pirahna Espresso Schnapps? Is it like Tia Maria or Kahlua? Could it be used to make Baby Guinness? submitted by /u/North-Classic2650 [link] [comments]

Click now items are already selling out! READ MORE... from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/3dqdJgd via IFTTT

submitted by /u/beckhiggins [link] [comments]

What’s your go to drink to beat the heat? View Poll submitted by /u/Journey4th [link] [comments]

Shutterstock From cake shops to large pizza chains to high-end restaurants and a few bars, a good portion of the Seattle dining scene decided to pause service this weekend altogether, or reduce hours because of the oppressive heatwave https://seattle.eater.com/2021/6/28/22554179/seattle-restaurants-bars-cafes-close-due-to-heatwave-over-100-degrees from Eater - All https://ift.tt/3xg4ery via IFTTT