To create your termite-busting spray, mix one part salt with one part warm water and pour it into a spray bottle — you need the solution to be extremely saline. Once combined, mix until the salt dissolves. Then, take a walk around your house and find the areas they're coming through. Look for holes, gaps, or any other noticeable entry point. If you find discarded wings in some areas, that's a safe bet that's a spot where the termites are congregating. Once you locate the entry points, either spray them with the solution or use a syringe to push it into the cracks or holes. If you're outside, you can also pour the water directly in front of any doorway or window.
Termites avoid the scent of salt, so they will steer clear of those areas. And if they do happen to walk into the solution, they will become dehydrated and will no longer be a nuisance. If you want to prevent termites from entering your house altogether, then you can take more extreme measures. Dig a shallow trench around your home, and fill it with rock salt and water. This will keep the pests from crossing over.
The Canadian government is urgently directing the public to avoid a number of products sold at a T&T Supermarket in Toronto, saying that they contain ingredients that can post serious health risks.
The CF Fairview Mall location of the popular grocery store, which had lineups around the block when it debuted in May, has been carrying health products with unauthorized prescription drugs that should only be dispensed by a licensed pharmacy and can be potentially harmful.
MUHI Bug Repellant Cream, an anti-itch cream made with dexamethasone, a prescription medication used to treat severe skin diseases, swelling, kidney problems and other conditions;
Taisho Canker Sore Patch/Stomatitis Patch by Taisho Quick Care, a children's canker sore treatment made with triamcinolone acetonide, a prescription corticosteroid medication used to treat skin conditions like psoriasis and eczema; and
Borraginol A, a hemorrhoidal ointment made with prednisolone acetate, a prescription steroid medication used to treat eye infections and injuries.
Along with the goods seized from T&T, the feds also discovered a handful of items at a Kiokii and... store in Mississauga in May that likewise included prescription drugs that have the potential to cause serious health affects if administered improperly or unnecessarily.
Five different eye washes from the company Kobayashi, as well as Sante FX brand eye drops, were found to have aminocaproic acid, a prescription hemostatic used to treat people with serious bleeding disorders and clotting issues.
Kiokii and..., which calls itself a "one-stop stop for trendy Asian beauty and everyday essential products," also has locations in the Eaton Centre, on Yonge Street in downtown Toronto, in Markham and in Richmond Hill. T&T, meanwhile, has additional outpots at College and Spadina, in the Promenade Mall in Thornhill, in Richmond Hill and multiple locations in Markham.
Health Canada is asking anyone who may have purchased any of the merchandise mentioned above not to use it, and to instead return it to their local pharmacy for proper disposal. Also, to consult a doctor if they have already applied it and have any health concerns as a result.
Tesco has issued an urgent recall for an everyday cooking ingredient as it may contain small pieces of plastic.
Britons are being urged not to consume Tesco British Cooking Salt as the product is not safe to eat.
People who have already bought the salt are being urged to check the details of the product they have at home.
All 1.5kg packs of the salt from batch 3200 are being recalled.
People who have already bought the salt are being urged to check the details of the product they have at home
Tesco
Those who have already bought the product are being urged to return it to the store they purchased it from for a full refund.
The Food Standards Agency (FSA) said there was a “potential” risk if the product is ingested.
A warning states: "Tesco is recalling the above product from customers and has issued recall notices to its customers.
"If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund, no receipt is required.
LATEST DEVELOPMENTS:
"For further details, please contact Tesco Customer Services directly on: 0800 505 555."
Product recalls can be a frequent mistress for British shoppers to contend with, and are issued by traders when they harbour concerns about the safety of products they have sold.
It comes after the FSA ordered stores to pause sales of Potts’ Truffle Mayonnaise due to bacteria.
The popular condiment and salad dressing was recalled after Listeria monocytogenes was detected.
The Food Standards Agency (FSA) said there was a 'potential' risk if the product is ingested
PA
All 230g jars of the Potts’ Truffle Mayonnaise with best before date of July 2024 from batch 18823 should not be consumed.
Warning Britons not to consume the condiment the FSA said Listeria monocytogenes could lead to symptoms "similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea".
It added: "In rare cases, the infection can be more severe, causing serious complications, such as meningitis.
"Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems."
Last but not least, mustard in other forms, like mustard powder, shouldn't be overlooked. Mustard powder, also known as dry mustard or ground mustard, is essentially made of ground mustard seeds. You can utilize mustard powder in place of traditional mustard in almost any recipe you choose. If you're using mustard powder in a recipe, incorporate one teaspoon of mustard powder for every tablespoon of regular mustard called for.
Mustard powder is a great ingredient for dry rubs at your next barbecue. Mix it with some salt and then lather it onto your protein. If you want to get that traditional mustard texture, add a little bit of water to your mustard powder. Be aware that this combination will likely be less spicy than fresh mustard. To compensate, add other ingredients like garlic powder, black pepper, and any type of fat, like olive oil, to spice up your mix. Another great option is to add white wine vinegar to your mustard powder, especially if you're aiming for a Dijon mustard taste.
Whichever type of mustard you make, you can use it to create a delicious salad dressing, marinade, or a plethora of other dishes. You can also incorporate your mustard into a grilled cheese sandwich. Yes, you heard that right. It's a lesser-known but highly effective tip that will add a little extra tang to your grilled cheese. We can say with full confidence that this addition won't disappoint!
While the ingredient may not have the same global culinary clout as others, cod liver is a delicacy in countries such as France, Denmark, Iceland, and Russia. As Icelandic native and chef, Gísli Matt told The Wall Street Journal, "We call cod liver the foie gras of the north." More importantly, for those familiar with cod liver oil, Matt also stressed that the ingredient is much more enjoyable than the supplement but still provides healthy advantages.
A scientific study in The Journal of Nutrition backed his assertions and determined that on top of the large volumes of vitamins A and D it contains, cod liver protein is also easily digested. Moreover, it'll keep your heart chipper with omega-3 fatty acids and may support any health issues relating to anxiety, memory, and mood (via BBC Good Food). And of course, that doesn't even include the auxiliary perks from the eggs.
According to a report published in Nutrients, egg protein is also easy to digest and valuable because of its amino acid content. Eggs assist the muscles surrounding your skeleton and possibly aid with infection, hypotension, and cancer. So, deviled eggs with canned cod liver is a must-try for health-conscious people.
Summeris about beautiful weather, creating glorious memories onvacationand enjoying the family you may not see as much during the hustle and bustle of the winter seasons. I agree with all this — but would also like to add finding the best cocktail to the list.
Over the past few months, I've been transitioning into being awineguy, mainly for health reasons, but also because I don't enjoy hangovers. The problem is that being a wine guy isn't always fun during the summer; there's only so much chardonnay and pinot grigio and frosé one can enjoy before drinking themselves into a perpetual state of boredom. And nobody wants to be bored. We want people to have fun and get lost in new experiences or reconnect with the old ones that once brought us joy.
So, if you are like me and you appreciate a classic drink, then let me be the one to remind you of the caipirinha: a smooth cocktail that is refreshing, bitter-sweet, easy to make, and pairs well with summer.
I don't know why I always forget about caipirinhas–– after all, it's Brazil's national drink. I was first introduced to the cocktail at a smallBraziliansteakhouse in D.C. that has since closed. The tiny restaurant was overflowing with flavor; everything on the menu was delicious, from the juicy picanha to the golden-brownpastels. But my favorite was the flavored caipirinhas.
The spot treated them like margaritas, in a way, by adding muddled peach, mango, passion fruit and strawberry. I was young and kind of pedestrian, so it wasn't strange to hear me saying, "Gee whiz bartender, I sure would enjoy the strawberry flavor!"
But a few years of fine dining helped dive into the true essence of the classic drink.
The drink originated sometime in the 1500s. Cachaça, also known as pinga which is similar to rum, is normally the main ingredient. Most rums are distilled from molasses, while cachaça is distilled from the fermented juice of sugar canes, giving it a completely different flavor. While I strongly recommend cachaça, rum can be used if that's all you have.
There's also a lot of takes on the drink floating around like the fruit concoctions I drank years ago. A bartender even slid me a caipiroska once, which features vodka instead of rum, but it didn't work for me as I don't dig super sweet gimlets. If you know like I know, sticking to classic caipirinha is the best option.
Caipirinhas are perfect when served in the classic form, and again–– they are so easy to make, that you could get your kid to whip it up for you. That's a joke, here's my recipe.
Classic caipirinha
Ingredients
1 teaspoon of sugar (turbinado sugar if possible as it retains molasses)
1 lime, sliced into wedges
3 ounces cachaça or white rum
(Some people use soda water, however, soda water sucks and always kills the vibe. So don't use soda water)
Directions
Muddle the lime and sugar together, directly in your glass.
Drop in few ice cubes, or one huge block of ice if you are fancy
While the ingredient may not have the same global culinary clout as others, cod liver is a delicacy in countries such as France, Denmark, Iceland, and Russia. As Icelandic native and chef, Gísli Matt told The Wall Street Journal, "We call cod liver the foie gras of the north." More importantly, for those familiar with cod liver oil, Matt also stressed that the ingredient is much more enjoyable than the supplement but still provides healthy advantages.
A scientific study in The Journal of Nutrition backed his assertions and determined that on top of the large volumes of vitamins A and D it contains, cod liver protein is also easily digested. Moreover, it'll keep your heart chipper with omega-3 fatty acids and may support any health issues relating to anxiety, memory, and mood (via BBC Good Food). And of course, that doesn't even include the auxiliary perks from the eggs.
According to a report published in Nutrients, egg protein is also easy to digest and valuable because of its amino acid content. Eggs assist the muscles surrounding your skeleton and possibly aid with infection, hypotension, and cancer. So, deviled eggs with canned cod liver is a must-try for health-conscious people.
Tesco has issued an urgent recall for an everyday cooking ingredient as it may contain small pieces of plastic.
Britons are being urged not to consume Tesco British Cooking Salt as the product is not safe to eat.
People who have already bought the salt are being urged to check the details of the product they have at home.
All 1.5kg packs of the salt from batch 3200 are being recalled.
People who have already bought the salt are being urged to check the details of the product they have at home
Tesco
Those who have already bought the product are being urged to return it to the store they purchased it from for a full refund.
The Food Standards Agency (FSA) said there was a “potential” risk if the product is ingested.
A warning states: "Tesco is recalling the above product from customers and has issued recall notices to its customers.
"If you have bought the above product do not eat it. Instead, return it to the store from where it was bought for a full refund, no receipt is required.
LATEST DEVELOPMENTS:
"For further details, please contact Tesco Customer Services directly on: 0800 505 555."
Product recalls can be a frequent mistress for British shoppers to contend with, and are issued by traders when they harbour concerns about the safety of products they have sold.
It comes after the FSA ordered stores to pause sales of Potts’ Truffle Mayonnaise due to bacteria.
The popular condiment and salad dressing was recalled after Listeria monocytogenes was detected.
The Food Standards Agency (FSA) said there was a 'potential' risk if the product is ingested
PA
All 230g jars of the Potts’ Truffle Mayonnaise with best before date of July 2024 from batch 18823 should not be consumed.
Warning Britons not to consume the condiment the FSA said Listeria monocytogenes could lead to symptoms "similar to flu and include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea".
It added: "In rare cases, the infection can be more severe, causing serious complications, such as meningitis.
"Some people are more vulnerable to listeria infections, including those over 65 years of age, pregnant women and their unborn babies, babies less than one month old and people with weakened immune systems."
Meghan Rosen is a staff writer who reports on the life sciences for Science News. She earned a Ph.D. in biochemistry and molecular biology with an emphasis in biotechnology from the University of California, Davis, and later graduated from the science communication program at UC Santa Cruz.
Step 1Line the base and sides of a 20.5cm round cake tin with baking parchment.
Step 2For the base, melt the Mars bars and cream in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). Stir the mixture occasionally, until smooth (this takes a while).
Step 3Remove bowl from the heat and stir in the cornflakes, until coated. Spoon most of the cornflake mixture into the prepared tin and press to level with the back of a spoon. Press remaining mixture neatly 4cm up the sides of the tin. Chill for 30min to set.
Step 4Meanwhile, for the filling, in a clean bowl melt the Mars bars, cream and a pinch of fine salt as before (this takes a while). Pour into the cornflake case (still in tin) and chill to set, about 2hr.
Step 5To serve, transfer to a cake stand or plate and serve in slices.
Step 1Line the base and sides of a 20.5cm round cake tin with baking parchment.
Step 2For the base, melt the Mars bars and cream in a large heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl does not touch the water). Stir the mixture occasionally, until smooth (this takes a while).
Step 3Remove bowl from the heat and stir in the cornflakes, until coated. Spoon most of the cornflake mixture into the prepared tin and press to level with the back of a spoon. Press remaining mixture neatly 4cm up the sides of the tin. Chill for 30min to set.
Step 4Meanwhile, for the filling, in a clean bowl melt the Mars bars, cream and a pinch of fine salt as before (this takes a while). Pour into the cornflake case (still in tin) and chill to set, about 2hr.
Step 5To serve, transfer to a cake stand or plate and serve in slices.
This dainty, crisp vegetable is quick to prepare and packed with goodness – just don’t get distracted while you’re cooking it.
Bok choy is one of these slightly confusing vegetables with many names and varieties. Also called pak choy (or in some parts, celery mustard, spoon cabbage, or Chinese chard), bok choy refers to both “white bok choy”, with its dark crinkly leaves and white stems, and “Shanghai bok choy”, which is milder in taste, smooth, green head to toe – and generally quite a bit cheaper.
Bok choy is one of the earliest cultivated vegetables in the world, originating in China around the Yangtze River Delta – which relates to one of Shanghai bok choy’sothernames, which translates to “green river vegetable”.
For such a dainty, crisp, and mild vegetable, it surprised me to find that bok choy is packed with goodness, and not just water. A 100g serving of bok choy (just over half a cup) includes 30% of your daily dose of vitamin A, 54% vitamin C, 44% vitamin K, and a good helping of folate, vitamin B6, and calcium. Delicious, sleek, green, and nutritious.
Dumpling soup (Photo: Wyoming Paul)
Where to find bok choy
You’ll always find the best variety of fresh greens at a farmers market or Asian supermarket, but for the sake of keeping our main supermarkets in check, here’s how they compare on bok choy price. At New World, a bag of Shanghai bok choy is $3.29, while a single large white bok choy is $4.99. Pak’nSave has the very same options, but their Shanghai bok choy is just $2.49.
Countdown has a bunches of Shanghai and baby white pak choy for $3.79 each, which have the benefit of being plastic bag-free. Over at Supie, a pack of Shanghai pak choy is $2.49, tying with Pak’nSave for best value greens. All of these options are New Zealand grown.
Chilli chicken mince (Photo: Wyoming Paul)
How to make bok choy terrible
More so than most vegetables, Shanghai bok choy is terribly, horribly ruined when overcooked – and it’s so very easy to do. Bok choy should be cooked until light and crisp, with a gentle crunch to its bulbous bottom and bright green leaves. Bok choy should not be a membrane sack of slime with wet green tendrils for leaves – yet so often, it is.
The trick to perfectly crisp, tender bok choy is cooking it so quickly that you’ll think it’s not cooked at all. Once you’ve pulled the leaves away from the bulb and rinsed away any dirt, two minutes of steaming, simmering, or stir-frying will do it. Even searing a halved bok choy bulb in a hot pan with a lid on for one or two minutes gets you there.
This is not the time to pop away to the loo or get distracted by your phone, children or pets. This is the time to watch your bok choy like a hawk, tongs poised, feet planted, ready to swoop in as soon as the leaves are bright green and floppy, and the white stems have lost a little of their raw crunch. Otherwise, your lovely fresh veg will be almost inedible before you know it.
Teriyaki chicken (Photo: Wyoming Paul)
How to make bok choy amazing
Bok choy is popular in many Asian dishes, often included in kimchi, dumplings, raw salads and slaw, and pickles. It’s wonderful on its own with plenty of garlic and sweet soy sauce, and is also the perfect side to Asian-style rice bowls, the green star of stir-fries and noodle dishes, and lovely in fragrant, brothy soups. You’ll find it hard to go wrong pairing bok choy with ginger, garlic, soy sauce and almost any kind of meat or tofu.
Because bok choy is so quick to cook, it’s a great vegetable to add when you want dinner ready, like, an hour ago. Often when I’m cooking rice and bok choy at the same time, I’ll add the bok choy leaves to the pot once the rice is done cooking, and let it gently cook in the steam for a couple of minutes before scooping it out. Simple.
We can always count on TikTok to serve us plenty of inspiring recipe ideas, whether they're packed full of cottage cheese, feta pasta or juicy watermelon. While the cottage cheese trend is still taking over my feed regularly, another cottage-free recipe has joined its ranks: Boat Dip.
I'm no sailor, but this dip definitely piqued my interest. Most versions have just five ingredients: sour cream, a packet of taco seasoning, shredded cheese, canned Rotel and a sprinkle of cilantro. Other versions add bacon—this recipe from cheeseboard whiz Samantha Bauchmann uses a whole pack of bacon to add an extra smoky-salty kick—and some suggest leveling up and including fresh tomatoes and peppers in place of the Rotel. (That kind of prep effort would qualify your dish as Yacht Dip, in my humble opinion.)
For my first trip on the high seas of Boat Dip territory, I decided to keep things simple, but with a few minor changes. First, I opted for plain Greek yogurt instead of sour cream, partly because I already had it on hand and partly because it boosts the protein content of the dip. A cup of nonfat Greek yogurt contains 25 grams of protein to sour cream's less impressive 6 grams. And while I can't taste much of a difference in flavor, Greek yogurt—especially the full-fat and reduced-fat versions—tends to have more creamy body that gives this dip great texture. Plus, you might even appreciate the anti-inflammatory benefits of Greek yogurt if you add more of it to your routine.
And if you, like me, prefer your dips on the spicy side, you might want to trade in your packet of taco seasoning for an eclectic mix of spices from your own rack. I opted for a mixture of chili powder, cayenne pepper, chipotle powder and flakes, ancho chili powder, habanero powder, garlic-onion powder and a little salt and pepper. Our recipe for Taco Seasoning is a great starting place when it comes to customizing your own spice blend, and you can sprinkle in more of spicier ingredients, like cumin or chili powder, according to your taste.
Here's the recipe as I made it:
1 1/2 cups plain whole-milk yogurt
2 tbsp. taco seasoning
1 10-ounce can diced tomatoes with green chiles, like hot Rotel
1 cup shredded cheese
1/4 cup chopped cilantro
Combine all ingredients and mix well. Add more taco seasoning to taste.
I'm not always won over by TikTok recipes, but this one impressed me. With practically no effort involved, I whipped up an easy, filling dip that reminded me of scooping up part of a seven-layer dip. (Here's our favorite formula for that classic appetizer, by the way.) I paired a scoop of the dip with tortilla chips to eat for lunch the day I made it, but it was even better the next day, after the flavors had time to mingle and meld.
To make it your own, add in your favorite ingredients, like fresh lime juice and zest, green onions or fresh diced peppers to add brightness and crunch. You could even opt for bacon in this recipe, though we'd recommend cooking and crumbling just half a pack to help keep the sodium manageable.
You could easily win over a crowd by bringing a bowl of this shareable app to your next summer get-together, or stow away the recipe for a tailgate treat later in the fall. Heck, pair it up with dips like our Almost Chipotle's Guacamole and Loaded Black Bean Dip for a spread of snacks that will have everybody too full for dinner. Boat Dip might be your key to painlessly improving your appetizer game—no captain's hat required.
One of the great benefits of making stovetop popcorn is that it is highly adjustable to your preferences in terms of flavor and serving size. As popcorn expands to 40 times its original size when cooked, you are going to need the right-sized pot to hold it all. A standard 3-quart boiling pot will be enough to pop a 1/3 cup of popcorn, which should yield more than enough for a 3 to 4 person movie night.
About 2 to 3 tablespoons worth of bacon grease will be enough to pop the kernels. Once the fat has rendered, place a few kernels into the pot. Once the bacon fat reaches the right temperature, the sample kernels will pop. Add the remaining kernels in an even layer at the bottom of the pot.
Cover and remove the pot from the heat for 30 seconds allowing the kernels to match the temperature of the fat. Return the pot to the heat and shake it vigorously as the kernels begin popping. Once there begins to be several seconds between pops, the popcorn is done. Remove it from the stove and pour it into a bowl to cool. Though your popcorn will already be flavored by the bacon fat, you can add additional flavors, like ranch seasoning, if you desire. Whatever you choose, you've got yourself the perfect savory treat for a movie night.
This fan-favorite Tiktok recipe for five-ingredient Boat Dip is the perfect reminder that summer is in full swing. It comes together in only a few minutes and requires no fancy ingredients or cooking techniques. Pack it up in the cooler for your next boat day, serve it poolside with your favorite summer cocktail, or enjoy it after a long family day at the beach.
Pro Tip: The best part about this recipe is that you can make it ahead and chill it in the fridge until you're ready to serve it, or you can bring the individual ingredients and mix it all together (wherever you may be) right before serving.
How to Make Boat Dip
Nea Arentzen
Ingredients
14 ounces sour cream
8 ounces shredded Mexican cheese blend
1 (10-ounce) can original Rotel
1 package taco seasoning
1/4 cup finely chopped cilantro, plus more for garnishing
Instructions
Mix sour cream, shredded cheese, Rotel, taco seasoning, and cilantro together in a large bowl until thoroughly combined. Transfer the dip to a clean serving bowl and garnish with additional chopped cilantro.
Serve the boat dip with desired chips and an assortment of dippable vegetables such as carrots, celery, and snap peas.
Cooking Tips
The sour cream and the liquid from the Rotel might split after sitting in the fridge for a while. If this happens, just give it a quick stir to recombine.
If you have time, chill the dip in the fridge for an hour or so before serving. This will allow the flavors to meld together more.
Easily double the batch if you’re serving a crowd. Just make sure your mixing bowl or container is large enough as it can be hard to mix together otherwise.
Variations to Try
For extra taco flavor, use taco-seasoned shredded cheese or sprinkle in more taco seasoning.
Squeeze in some fresh lime juice for extra zestiness.
Instead of serving it as a dip, serve it as a sauce to top your tacos or taco bowls with.
If you can’t find Rotel or have leftover tomatoes, chop up your own tomatoes and green chile peppers and add them to the dip.
How to Store
Store the Boat Dip in an airtight container in the fridge for up to 4 to 5 days. Since the base of the dip is sour cream, don’t let it sit out at room temperature for more than 2 hours maximum.
More summer classics: Eric Kim’s watermelon and feta salad and Rick Martinez’s Tajín grilled chicken.
Jim Wilson/The New York Times
Here at New York Times Cooking we publish hundreds of new recipes every year, so it would be easy to overlook the tens of thousands already available in our vast archive. But let’s not do that, because sometimes a classic, like Pierre Franey’s exquisite zucchini with shallots, is just what a meal needs.
This recipe is a model of minimalist ease that takes less than 15 minutes start to finish. Simply sauté some sliced zucchini in olive oil until tender, then add butter, bread crumbs, shallots and parsley, and toss it together well. That’s all! The bread-crumbs-herbs-allium alchemy is what makes this a standout dish, adding loads of texture and flavor in a single sprinkling.
I’d happily eat a panful of this as a main course, perhaps with a bit of goat cheese crumbled on top and some good bread on the side. But it’s also fantastic with any grilled protein you happen to be making. May I suggest Rick A. Martinez’s spicy, sticky-glazed Tajín grilled chicken? It’s a new summer staple that’s racking up rave reviews: “If you put this sauce on a two-by-four, you’d gnaw on the wood,” notes one reader.
Another must-make is Eric Kim’s wildly delicious watermelon and feta salad. He pares this salad down to its essence: Just watermelon (I like it chilled) and feta cheese seasoned with oil and vinegar and garnished with basil. There are no olives or tomatoes or onions to bother with, and it’s simply perfect.
A touch more involved, yet still fuss-free, is Yewande Komolafe’s new recipe for saag shrimp. She adapted this pescatarian delight from the chef Pourin Singh of Le Taj restaurant in Montreal, who simmers spices and greens with tomatoes for an intense sweet-savoriness that wonderfully complements the briny shrimp. Yewande suggests serving it with basmati rice or naan, along with green chile chutney or fresh kachumbari for a pop of heat and acid.
Genevieve Ko has dessert covered this week with a new recipe for lemon bars, which happens to be my favorite dessert in any season, but especially in summer, when I top the bars with fresh blueberries for a sweet-sour one-two punch.
As always, you do need to subscribe to get all the recipes (our thanks if you already do). If you need any technical assistance, send an email to cookingcare@nytimes.com; the smart folks there can help. And I’m at hellomelissa@nytimes.com.
Grate bread crumbs
If you’re looking to make, say, the zucchini with shallots, but you don’t have any bread crumbs on hand, here’s an easy way to get them. Take some firm or stale bread (the heel of that loaf that’s been in the freezer is perfect after thawing) and grate it on the large holes of a box grater. This works with any firm loaf, stale or not, and it’s perfect when you only need a couple of tablespoons of fresh bread crumbs.
Trader Joe's just announced the winners of the TJ's Crew Recipe Contest, and every single recipe looks delicious and dreamy.
Last month, the grocery chain challenged their crew members to come up with a standout five-ingredient recipe—omitting from the count kitchen staples like salt, pepper, oil, butter and sugar—that uses all Trader Joe's products.
Out of countless concoctions from employees across the country, these recipes won the awards—and sure sound like they're worth a try!
Korean-Inspired Cold Noodles
Taking home the grand prize is Miami-based Trader Joe's worker Jessi YouJeong Jo with their Korean-Inspired Cold Noodles. Using the brand's capellini pasta, Korean gochujang sauce, furikake seasoning, organic herb salad mix and hard-boiled eggs, this dinner is simple, savory and satisfying. If you try it and love it, we have some more cold noodle recipes for you to taste next. Our new 25-Minute Peanut Noodles require just three steps, so you can enjoy this quick and easy vegetarian dish in no time.
Strawberry Matcha Tiramisu
Talk about a name that will make you drool! This second-place Strawberry Matcha Tiramisu was created by Virginian employee Makenzie Mendelson, and the thought of combining TJ's freeze-dried strawberries, mascarpone cheese, chocolate chip pain au lait and matcha green tea sounds divine. And with anti-inflammatory properties from the strawberries and the heart-healthy benefits of matcha, we're looking to make this creamy summer dessert ASAP.
Maple & Harissa Glazed Sweet Potatoes
These Maple & Harissa Glazed Sweet Potatoes are a comforting side dish that have us looking forward to fall. Third place winner Ry Keener from Federal Way, Washington, knows how to marry sweet and spicy in every bite with their recipe, and you probably already have a majority of the ingredients on hand. Just grab some sweet potatoes, garlic, TJ's Traditional Tunisian Harissa and the store's sweet and spicy pecans on your next trip—you should have everything else (olive oil, maple syrup and sea salt) in your pantry! If you need more ideas to use up the harissa, check out these healthy recipes.
Croque Monsieur Bread Pudding
Another cozy dish that has us dreaming of cooler weather, Lexington, Kentucky-based worker Kyra Lewis' Croque Monsieur Bread Pudding received a deserved honorable mention. Combining savory Aged Switzerland Le Gruyère Cheese and uncured Black Forest ham with buttery crescent rolls was a genius move, modernizing the classic meals we know and love. While it's bound to be delicious, if you were seeking out a sweeter bread pudding recipe, you have to try our Sweet Potato Bread Pudding with Pecan Praline Sauce.
Embrace the health benefits and refreshing taste of cucumbers with these simple and delicious recipes. Whether you prefer your cucumbers blended into a drink or chopped into a salad, you'll find a dish here that you can make with five ingredients or less (not counting pantry staples like salt, pepper and oil). Recipes like our 3-Ingredient Cucumber Boursin Wrap and Cucumber-Mint Agua Fresca are the perfect way to enjoy the fresh flavors of this seasonal veggie.
An easy lunch is only three ingredients away with this cucumber Boursin wrap. Boursin spreadable cheese is flavorful and functional, as it holds the chopped cucumber in place as you roll up the wrap. You can slice and enjoy this easy sandwich right away, or pack it up for lunch. If you are saving it for later, pat the chopped cucumber with a paper towel to remove excess moisture.
Radish, Celery & Cucumber Salad
Eva Kolenko
It's worth using that special bottle of olive oil and seeking out Parmigiano-Reggiano, which is bolder than basic Parm, for this simple salad. Use a mandoline to shave the veggies if you have one.
This refreshing tomato-cucumber salad is commonly served all summer long in Ukraine. Since it's such a simple recipe, the freshest, ripest vegetables really make it shine. Depending on the family's traditions, this salad can also be dressed with sour cream; this is a common Polish preparation as well. But in the author's family, it's all about the sunflower oil. Serve with dark rye bread, particularly to sop up all of the juices at the bottom of the bowl. For a complete Ukrainian summer meal, serve the salad with salty pickled herring and boiled new potatoes tossed with sunflower oil and dill.
Cucumber-Mint Agua Fresca
Carson Downing
This fruit-infused water is cool, refreshing and perfect for warm weather. To create this agua fresca, a drink popular throughout Mexico and South America, we blend cucumber and water with lime juice and mint for even more flavor. Want to make an alcoholic version? Try adding 1 1/2 ounces of vodka or gin into each serving.
Sunomono (Japanese Cucumber Salad)
Crystal Hughes
This version of sunomono uses more readily available English or slicing cucumbers, but if you live near an Asian market, you could substitute Japanese cucumbers. Some recipes call for salting the cucumbers first, but we found that squeezing them in paper towels removed enough excess moisture without adding additional sodium. This Japanese-inspired salad is cool, crisp and simply delicious.
Cucumber Juice
Victor Protasio
This beautiful bright green cucumber juice is packed with fresh cucumber flavor. Coconut water and apple add natural sweetness to this refreshing drink.
Purslane, Cucumber & Tomato Salad with Mint
Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots use it to make refreshing salads. If it isn't growing in your own yard, try calling a local vegetable farmer, who might be pleased to give some away, or you can order it from melissas.com or chefs-garden.com. Watercress makes a peppery substitute in this simple salad recipe.
Cucumber Margarita Mocktail
This refreshing margarita mocktail perfectly combines the cool taste of cucumbers with the delicious tart flavor of fresh limes. It's lightly sweetened with agave and it's alcohol-free!
This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill. The red onion adds a nice crunch.
Strawberry-Cucumber Juice
This refreshing, healthy strawberry-cucumber juice is also made with an apple and carrots, making it taste like the farmers' market in a glass. No juicer? No problem. See the juicing variation below to make this strawberry-cucumber juice recipe in a blender.
Cucumber-Mint Spritzer
Cucumbers and mint pair delightfully in this refreshing spritzer that's perfect for a summer afternoon on the porch.
Cucumber-Yogurt Salad
A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.
Lemon, Cucumber & Mint Infused Water
Refresh and hydrate with this citrusy spa water. Adding fresh fruit, veggies and herbs to still or sparkling water is a great way to boost flavor without adding calories or sugar. Serve in a pitcher for a party or bottle individually for on-the-go hydration.
This cucumber lemonade is a spa-in-a-glass! It's not overly sweet, with a healthy balance of tangy lemon juice and refreshing cucumber flavor. A hint of mint adds a cooling backdrop.
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