What’s better than bread and butter? Soft, pillowy and yeast rolls served with flavored butters – one sweet, the other savory.
Baked beans are a summer staple in our book. But what if you could make them taste even better? Enter: Better baked beans.
Pro Tip: These better baked beans can be made up to two days in advance, and the cook time can be divvied up between those two days, as well. Once cooking uncovered, each time the beans are removed, there should be a “skin” formed on the surface. The goal is to break that skin, at least three times, but the more the merrier – whatever you have time for.
What’s better than deviled eggs in the summer? This classic recipe is sure to hit the spot.
Pro tip: Try using a microplane zester to grate the yolks and egg. It will result in an incredibly smooth filling.
Looking for a fresh and delicious new side dish this summer? Look no further than this grilled corn salad to pair with anything fresh off the grill.
Pro tip: Do you usually cut a corn on the cob holding one end up, while the other rests on the cutting board? Lay it down flat on its side, and make lateral cuts that way. Rotate until the cob has been cut.
Fried okra is a southern staple; but sometimes even fried variants are still a little on the slimy side. Slicing the okra lengthwise eliminates the problem, while making each bite even crispier!
Pro tip: Make the breading process easy by creating a breading station, and use one hand for wet ingredients, and the other for dry. Keep the dredged okra on the right-hand side, and use the right hand to touch wet ingredients, and keep the cornstarch and empty plate on the left.