Come summer, nobody really wants to turn on their oven. (OK, maybe for pie. Pie gets a pass.) Hot ovens and hotter kitchens make for sticky and unhappy cooks and sweltering guests. And anyway, why overheat your whole party for the sake of a cake when you know everyone would be just as happy as eating ice cream pie?
Mayonnaise is one of the those condiments that tastes a lot better when made at home. It actually tastes fresh, with the hints of lemon and garlic shining through, and in the summer, it’s great for potato salads or topping off any grilled vegetables, chicken or steaks. With only six ingredients and some forearm strength, it can come together pretty quickly too.
At OXO, we love cooking for the holidays – any holiday. This Fourth of July we challenged ourselves to create easy, no-bake desserts that are red, white and blue. The recipes use a mix of classic and specialized OXO tools to yield delicious results with minimal effort.
We partnered with Benat, our Baking Team Product Manager and resident dessert expert, for sweets worth taking to a party this 4th (or unveiling at your own soiree) all without the need to turn on the oven or stove on a hot summer day. After seeing (and eating) the results, we’re pretty sure the ooohs and ahhhhs won’t just be relegated to fireworks this year.
Where are my sourdough friends at? My hand is raised high! Since beginning to bake naturally leavened sourdough bread earlier this year, the process has captivated me. Fascinated by the fact that just flour, water, and salt can produce the most delicious loaves of bread, you’ll find me working on new recipes and techniques nearly every week.
When someone says “summer” do you think immediately of hot dogs? Does hearing the phrase “fire up the grill” prompt you to conjure images of ribeye and skirt steak? While there’s a time and a place for a barbecue that would delight committed carnivores, this summer, why not try something a little different? Although grilled fruit won’t replace burgers and hot dogs 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).
The grocery shopping is done. The ingredients are prepped for mise en place and now it’s time to start cooking. With that upfront work, the last thing you want is undercooked burgers and dry chicken. The best way to avoid a grilling disaster? Enlist a thermometer. In just a few seconds, you’ll know the internal temperature of what you’re preparing. See below for our grilling temperature guide.
There’s nothing quite like a classic, all-American barbeque, complete with charred hot dogs, juicy hamburgers, grilled corn on the cob and ice-cold beer, all on a red and white checkered tablecloth with some potato salad on the side. We love these summer meals, but what if we took just a few extra minutes to upgrade the classics for even tastier results? Here’s what we’re doing for our next grill-fest.
I really love to cook. I enjoy the rhythm of chopping, dicing, and sautéing; waiting while faint scents become tantalizing aromas that engulf a space, and the pleasure of knowing that friends and family have been nourished by food. It’s like therapy. (Is cooking therapy a thing? It should be!) I can poach and chiffonade like a pro and have single handedly cooked an entire Thanksgiving dinner, but for whatever reason, have always been intimidated by a grill. Is it the open flames? The propane tank? I have no idea, but it was on my bucket list to face my fears and master summer’s favorite cooking medium. I had my friend and grilling extraordinaire, Lauren Daniel come over and stocked up on all of the OXO tools I would need in my arsenal. Keep reading for the full step by step below, but, spoiler alert: it’s so easy! (We partnered with OXO on this post. Chances are you already own something that they make somewhere in your home! They have everything you need for whatever you’re going to be cooking up this summer and beyond! Their products make everyday living easier.)