Memorial Day
605 recipes found
Tequila por Mi Amante (Strawberry Infused Tequila)
More of a technique than a recipe, this tequila-infused strawberry delight requires two ingredients: tequila and strawberries. Make tequila por mi amante.
Jamón Ibérico Panini
When making this Jamon Iberico Sandwich recipe, do your jamón justice by using very fresh bread and the nicest sweet butter you can find. Enjoy!! ;o)
Lemon Lime Margaritas
This lemon-lime margarita recipe uses less tequila and more Cointreau than the standard margarita which made us think the drink might be sweet, but it's not.
Stuffed Peppadew Peppers
The basic recipe is simply soft goat cheese stuffed inside of peppadew peppers but you can mix anything that suits your taste into the cheese prior to stuffing.
eggs and baskets
This is more of an idea than an actual recipe, so I am including the what and you can determin the how much / how many based on what your need is - I love serving this tray of treats at parties because each little bite packs a real flavor punch, plus, they're cute! May I suggest serving blood orange mimosas with them?
Summer Beer
Sometimes necessity is the mother of recipe invention. This cocktail was developed from the contents of the freezer at a rented house one August. I am a big fan of Shandy's in the summer and since we didn't have our usual ginger ale when we were craving them late one evening, we made this instead. We were worried that the concentrate would be too sweet, but it actually worked quite well and we have added it to our summer drink rotation.
Spicy Michelada
My husband and I spent a week in La Paz, Mexico, to celebrate our courthouse wedding. The trip started off a little shaky (the "honeymoon suite" had two twin beds, the hotel - which had told us it would accept credit cards - was suddenly demanding cash payment up front, a drunk driver slammed into our hotel right below our 2nd floor room...and that was all in the first 10 hours!) but beer for breakfast went a long way toward calming us down and starting the rest of the trip off on the right foot. That beer was in the form of a very simple michelada - a lot of lime juice, a bottle of beer, and spice to taste. Since coming home we've adapted the recipe to suit our preferences, and we end a lot of days (and rarely, start a day) with a little taste of our Mexican adventure.
"Dressed" Beer
A favorite in San Antonio, Texas. Ask for a Dressed Beer and you'll get a cool refreshing drink. The recipe only calls for beer, lime and kosher salt.
Prawns in Ginger
a Starter an easy recipe my wife used to make if we get fresh prawns
Summertime in a Glass
I created this recipe after I had a watermelon sitting on my counter for a week and felt pressure to find a use for it. Picking through my fruit selection, I added what I had available and then decided to freeze the fruit mixture, almost to make a granita. Adding rum and a sparkling lemonade to the slushiness of the recipe caused one of my friends to remark that it was “summertime in a glass.” Other types of fruit could be added or substituted. Likewise, substituting vodka for the rum has also been a hit.
Grilled Mint Julep Peaches
One of my favorite summer libations was the inspiration to this summery southern-style dessert.
Boozesicle
Well, I make popsicles for a living, mostly non-alcoholic. But there's nothing more refreshing on a hot summer night than a cocktail on a stick...that's right baby, frozen popsicocktails!!
Turkey Burgers
Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.
Grilled Chicken Wings With Provençal Flavors
Like most chicken parts, wings are best grilled in two stages. Start them over indirect heat, away from the hottest part of the grill. Cook them there, more or less undisturbed, until most of their fat is rendered and they’re just about cooked through. This takes only 10 or 15 minutes, especially if you cut the wings into sections first (more on this in a second). At this point they’ll be pale and not especially appetizing, but move them over to the hot part of the grill, brown them under a watchful eye, and they’ll turn gorgeous.
Southern Pan-Fried Chicken
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That’s a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result — cooked in a cast-iron pan — is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It’s just as good cold as it is hot.
Best Peach Cobbler
Everyone has a different idea about what a cobbler should be. Biscuit-topped? Double-crusted? Cakelike? We’re not here to cast a vote, merely to present a simple Southern cake-style cobbler that makes the most of ripe summer peaches (or the frozen ones languishing in the back of your freezer). All you really need is a bowl, a saucepan, a baking pan and a spoon. This recipe is all about showcasing the fruit, so when you transfer the batter to the pan, it will not completely cover the bottom, nor will it cover the top of the peaches. As it bakes, the batter will rise up along the sides of the pan and through the peaches, developing a crisp exterior and tender interior. If you'd like a taller cobbler with a higher cake-to-fruit ratio, do as many readers do, and double the batter.
Coleslaw With Red Pepper
Macaroni Salad With Lemon and Herbs
Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.
Green Goddess Pasta Salad
Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don’t add the vegetables until just before serving so they maintain their crunch.
Classic Pasta Salad With Mozzarella, Avocado and Basil
With its colorful jumble of tomatoes, avocado, olives, mozzarella and cucumber, this has everything you’ve ever wanted in a pasta salad. But feel free to customize the ingredients to suit your own tastes (see Tip), and to add lemon and salt to the dressing to taste. As long as you don’t overcook the pasta, and add it while still hot to the dressing, you really can’t go wrong. Make this a few hours ahead so the flavors have a chance to meld, but be sure not to add the avocado until just before serving.
Hamburger Buns
This recipe makes a classic sesame-studded hamburger bun with just the right amount of sweetness and richness to complement but not overwhelm a beefy patty (or whatever you like to put on your bun). It toasts beautifully, which is recommended to add a bit of sturdiness to the soft crumb. Make sure you let the dough proof fully before baking, otherwise the surface of the buns might split. The recipe time factors in dough preparation. If you already have all-purpose enriched bread dough on hand, this is much swifter work.
Strawberry Spoon Cake
This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
Strawberry Slab Pie
On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it’d be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream.
Rocky Road Ice Cream Bars
This recipe takes the classic American ice cream and turns it into simple, festive bars. They start with a no-bake chocolate cookie crust that gets topped with chocolate ice cream, salty toasted nuts and, of course, mini marshmallows, making this a treat everyone will love. Using a rich, dense ice cream is key to these bars, so buy a premium ice cream for this recipe if you can, since some supermarket versions may have a lot of air incorporated. Serve the bars straight from the freezer (with napkins!) or on dessert plates with a drizzle of hot fudge sauce, and watch them disappear.