Getting dinner on the table in a timely manner is always a challenge, but in the fall as the days shorten and the school year kicks into gear, it feels even harder. Our son Oliver is far from school age, but even so, both my husband Sam and I work for ourselves and the daily to-do lists always feel weighty. I’ve gotten a lot better about giving myself permission to put together simple, basic meals with good ingredients and I try to do as much in advance as possible so no one’s standing at the fridge at 6:00 pm looking paralyzed. Here are a few do-ahead tips that work famously in our house:
This time of year it’s common to see OXOnians donning their favorite team’s jersey on Mondays, overhear healthy banter while making coffee, or my personal favorite, happening upon leftovers from people’s football-watching parties the night before. What makes it even better is that they’re not usually your typical snacks; there’s a special twist that makes them even better because football — and food — is just that important to us. To give you a sense of what goes on during the season, we asked a few of our office’s biggest football, food and beer fans what they like serving to get in the (end) zone.
When someone says “Labor Day,” do you think immediately of hot dogs? Does hearing the phrase “fire up the grill” prompt you to conjure mental images of rib-eyes and skirt steaks? While there’s a time and a place for a barbecue that would delight committed carnivores, this Labor Day weekend, why not try something a little different? Although grilled fruit won’t replace burgers and hotdogs as a main course, it’s a very worthy side. We put together this guide for grilling the last of your summer produce to enhance its flavor (and help you make the most of grilling season).
I love cooking in the summertime. Fresh, local produce is everywhere, and, if you’re anything like me, it’s easy to go a little nutty at your local greenmarket or farm stand. While I pride myself on cooking seasonally for my family of three, sometimes my eyes are bigger than our stomachs, and I end up composting or even throwing out once-beautiful summer produce. For someone with a propensity for guilt, this is a doozy: it’s bad for my budget, worse for the environment, and could have been used by someone in need.
These two-ingredient frozen yogurt cups are a simple and impressive treat to serve guests or kids in the sweltering summertime. The best part? They’re as easy to prepare as they are to eat — at home or on the go. Better yet, since they’re frozen, they’re great for making ahead of time and keep in the freezer for up to 2 weeks.
August is pretty great for fruits and vegetables – we might even say it’s our most favorite time of the year. The tomatoes aren’t mealy. The corn is actually sweet. Our local farmer’s market is teeming with some of the best stuff around. Read on for what’s ripe, what you should be stocking up on, and tips and tools for preparing it.
We’re big on salad here at OXO (we even had a company-wide salad spin-off in honor of National Salad month), however we’re always on the lookout for new ways to incorporate greens into all of our meals. There’s a whole wide world of greens out there just waiting to be stirred, sauteed and pureed. But where to start?