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2 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Adobe Stock Summer is finally here! This means the picnic/barbecue/cookout switch in my brain has officially been turned on. For me, these months are all about firing up the grill, dragging out the patio furniture, and spending time with family and friends over some delicious summer food. One mainstay on my summer menus is coleslaw. In my opinion, it’s a necessary side because it helps balance all the meat, grease, and carbs.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Adobe Stock I’ve said it before and I’ll say it again: It can be hard to find a good potato salad. In fact, I unfortunately feel pretty confident in saying that I’ve had more bad potato salads than I’ve had good ones. Which is why I recently reached out to a few chef buddies to see how they make the American classic themselves and to help me understand what most people are doing wrong. However, getting the inside scoop on making potato salad didn’t solve all my problems.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Sara Haas When corn has arrived, it means summer has, too. I know we have access to the cobs year-round these days, but there’s truly nothing like peak-season corn—it's so fresh, so sweet, and so deliciously sunny. While there are a bunch of ways to prepare and eat corn, I favor the kernels off the cob. Eating corn on the cob, while joyful, leaves so many strands stuck between my teeth that I always find it’s a bit of an annoyance.
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3 weeks ago | 
yahoo.com | Stella Totino
When corn has arrived, it means summer has, too. I know we have access to the cobs year-round these days, but there’s truly nothing like peak-season corn—it's so fresh, so sweet, and so deliciously sunny. While there are a bunch of ways to prepare and eat corn, I favor the kernels off the cob. Eating corn on the cob, while joyful, leaves so many strands stuck between my teeth that I always find it’s a bit of an annoyance.
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3 weeks ago | 
foodandwine.com | Stella Totino
Credit: Food & Wine There are few things that I both love and hate as much as making dinner. I can find the task glorious on days I’m inspired by a recipe or some fresh, seasonal produce I’ve just acquired. Plus, as a former restaurant chef, I often find myself missing professional kitchens, and it’s nice to re-immerse myself in culinary adventures from the comfort of my own home.
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3 weeks ago | 
simplyrecipes.com | Stella Totino
Key Takeaways• Tabasco recommends storing their hot sauce in a cool, dry, dark place like the pantry, but the fridge is OK too—it's personal preference. • The salt and vinegar in Tabasco act as natural preservatives and make the sauce last three to five years. I think there are very few dishes that are not improved by the addition of hot sauce. Whether it be fried eggs, hot chicken, tacos, or Bloody Mary’s, I’m breaking out a bottle of hot sauce to add a zing of acidic spice and balance my meals.
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3 weeks ago | 
yahoo.com | Stella Totino
Key Takeaways• Tabasco recommends storing their hot sauce in a cool, dry, dark place like the pantry, but the fridge is OK too—it's personal preference. • The salt and vinegar in Tabasco act as natural preservatives and make the sauce last three to five years. I think there are very few dishes that are not improved by the addition of hot sauce. Whether it be fried eggs, hot chicken, tacos, or Bloody Mary’s, I’m breaking out a bottle of hot sauce to add a zing of acidic spice and balance my meals.
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4 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Adobe Stock If you’re anything like me, you’re more than a little messy in the kitchen. In fact, back when I used to work in professional kitchens, I can distinctly remember sneakily switching out my apron mid-shift as the one I had been wearing was already stained after just three hours at my station. In my home kitchen, I worry less about spilled sauces or splashes of jus coating my apron, clothes, and kitchen towels because, well, I’m in the comfort of my own home.
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4 weeks ago | 
simplyrecipes.com | Stella Totino
Simply Recipes / Adobe Stock A good pasta salad is hard to come by. So many are dry, cold, crumbly, or coagulated. In fact, I didn’t think I liked pasta salad all that much until I tasted one at a family gathering that was perfectly moist, with a beautiful balance of sweetness from tomatoes and bell peppers, saltiness from olives, and savory elements brought in by cheese and dressing. That said, I repeatedly fail to achieve a winning pasta salad at home, regardless of which recipe I try.
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4 weeks ago | 
yahoo.com | Stella Totino
A good pasta salad is hard to come by. So many are dry, cold, crumbly, or coagulated. In fact, I didn’t think I liked pasta salad all that much until I tasted one at a family gathering that was perfectly moist, with a beautiful balance of sweetness from tomatoes and bell peppers, saltiness from olives, and savory elements brought in by cheese and dressing. That said, I repeatedly fail to achieve a winning pasta salad at home, regardless of which recipe I try.
