Easy Recipes From Heart

Hailee Catalano doesn’t come from a long line of mayo-spreading, Cape Cod chip-packing, sand-and-salt-water enthusiasts: She’s from Chicago, scared of sharks, and decidedly out on swimming. Yet, despite her coastless roots, Hailee has the ideal mindset for someone who’s become the internet’s undisputed beach sandwich authority. “The only reason I like going to the beach is to bring food to the beach,” she told me. Read More >> http://dlvr.it/T8zfVx

If you’ve taken a peek at Dansk’s Købenstyle line, you’re probably already familiar with the butter warmer—the tiny (we’re talking 0.59-quart capacity), surprisingly versatile pot that rarely leaves our stovetops. Designed by Jens Quistgaard in 1956, this butter warmer was made for, well, warming butter. Think: melting butter to pour on popcorn, or browning butter for chocolate chip cookies. But it’s good for much more than that. Here are seven of our favorite ways to use this handy piece of cookware—none of which have to do with butter. Read More >> http://dlvr.it/T8vk6D

Warm weather means BBQ ribs, burgers, and hot dogs on the grill, and it helps to round things out with a solid, satisfying side dish—enter crowd-favorite pasta salad. Read on for our best pasta salad recipes, plus an easy formula for mixing one up yourself. --- Let’s be honest—we never stopped eating pasta. It plays well with creamy, comforting flavors in colder months, then graciously welcomes warmer temperatures with bright, fresh zest. But while pasta is seasonless, the pasta salad screams summer. Read More >> http://dlvr.it/T8skPz

Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey there, it’s Amanda, packed with food and travel tips, Food52 happenings, and other matters that catch her eye. Get inspired—sign up here for her emails. --- My family started something called the Good Times Jar—every week each family member adds a note about something good that happened that week. It could be anything, but it needs to be detailed, so that at the end of 2024, we can read them aloud and savor the small wins and pleasures from the past year. We keep the jar on our kitchen counter, with a notepad and pen nearby. Every time I see it as I’m rushing by, I’m reminded to slow down the blur and take in the moments. Read More >> http://dlvr.it/T8rhFl

You already know César, Nea, and Anna. We’re looking for more talented recipe developers and video creators to join their team. Maybe that’s you! Or maybe that’s a friend you think should apply. Do us both a favor and share this with them! Read More >> http://dlvr.it/T8lYky

Something I’ve noticed: Creative founders of food and home companies are doubling down on shops. My theories on why: 1) The isolation of the pandemic made people understand that as much as we may annoy one another, we also really need to be together in person. 2) The internet is becoming a largely commoditized place dominated by a few soulless behemoths (AI for info, Amazon for basics, Meta for social). 3) If you have a brand and you haven’t already built a following online, the physical world is the next best way to reach and connect with people. Shopping and eating out are becoming our dominant forms of offline entertainment. A few local stand-outs I’ve admired over the past year or two: Read More >> http://dlvr.it/T8W5rp

This super fun rainbow sheet cake is made from scratch with a tangy creamy cheese frosting, but it is easier to make than it looks! Jump to Recipe I’ve fully embraced rainbow food, as evident by my rainbow chocolate chip cookies, psychedelic rainbow swirled cheesecake brownies, and my rainbow layer cake. But when I was... The post Rainbow Sheet Cake with Cream Cheese Frosting appeared first on Eat The Love. http://dlvr.it/T8S4fC