EatingWell: Enjoy ‘elote’ without the mess
This street corn dish, known as esquites, is served in a bowl instead of on the cob for all the flavor of elote without the mess.
Food
JeanMarie Brownson: The thrill of Everything Muffins
Serve the muffins warm, with butter, as a side at your next cookout. Everything will be delicious.
The Kitchn: Cheesy corn and potato croquettes are a one-bit wonder
Creamy, cheesy, crispy potatoes with little pops of sweet corn? These little bites will be a summer gathering crowd-pleaser.
The Kitchn: The best way to cook hot dogs for a crowd
If you're feeding a crowd of hungry kids (or kids at heart), skip the simmer and click on the oven instead.
California to become 1st state to offer free school lunch for all students
The days of forgetting your lunch money are gone — at least in California, the first state to have a statewide free school meal program.
Seriously Simple: Enjoy this innovative take on grilled corn
Try one of these Middle Eastern-inspired sauces or try them all. It will be a fun way to change it up at your next barbecue.
EatingWell: You won’t even miss the noodles in this gluten-free lasagna
Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
JeanMarie Brownson: It’s all about cauliflower
Serve this recipe as is for a vegetable side dish or top the warm mixture with feta cheese cubes and toasted pumpkin seeds for a meatless main or the filling for warm tortillas.
The Kitchn: This is how to make the best-ever egg salad sandwich
Good egg salad should be creamy (but not too mayonnaise-y) with a hint of tang and a little bit of crunch.
Seriously Simple: Colorful grilled sweet peppers and eggplant brighten the table
This colorful vegetable mix is a great fallback summer dish — for lunch and dinner.
EatingWell: Don’t let grilling season pass by before you make caprese chicken
The topping of this caprese-like chicken gets nice and melty on the grill. While you’re there, crisp up some crusty bread to serve alongside.
JeanMarie Brownson: Round out your summer with two tomato recipes
Roasted tomatoes, and their cousins, green tomatillos, prove a handy staple for turning out quick soups, sauces and salsas.
The Kitchn: The best way to freeze blueberries, plus how to use them
Technically, there is no wrong way to freeze blueberries. But if you really want to preserve your berries, this method for is easy and takes advantage of the blueberries’ natural coating.
10 plant-based snacks to pack when you're on the go
These tasty plant-based snacks are packed with health benefits, making them perfect to prep before a busy week.
30 McDonald's menu items from abroad
From arepas to Croque McDos, here are 30 McDonald's menu items you can't find in the U.S.
EatingWell: The perfect summer salad
Here’s a salad recipe to make at the height of summer when watermelon and cucumbers are at their juiciest and most flavorful.
The Kitchn: Easy, cheesy grilled stuffed tomatoes are my new summer staple
Eat them for a light lunch, serve them with grilled steaks or chicken, or put them with the rest of the sides at your next cookout and watch them disappear.
JeanMarie Brownson: Grilled lamb is a summer staple in this house
For side dishes, consider garlicky mashed or roasted potatoes, fresh green beans with lemon, and a mixed green salad with berries and a red wine vinaigrette.
The Kitchn: This cucumber water tastes like a day at the spa
Although an icy glass of water is more than enough to quench your thirst, try jazzing it up with fresh fruits, vegetables, or herbs to create a drink that’s refreshing and naturally flavored.
Cheesy martini, anyone? Velveeta introduces the 'Veltini'
Does this sound gouda to you? Velveeta is offering a cheese-infused martini called a "Veltini" at various restaurants, mostly on the East Coast.
