It’s time to give the classic wine cooler an at-home update, and it doesn’t need any bizarre ingredients or neon coloring agents. Like the original, this remake delivers sweet, ripe peach flavors accented by a dash of fresh orange. As it turns out, peach schnapps and OJ are the PB&J of the drinks industry.
When you’re hanging out in the frozen aisle of the grocery store, what pint of ice cream calls out your name? Is it something nostalgic like vanilla? Something you and your mom used to eat together? Or do you gravitate towards something a little more sophisticated like salted caramel, or a local brand that just does ice cream better than everyone else?
For the month of June, I asked 25 people in various creative fields (mostly food) to tell us their favorite pints of ice cream. From TV personalties like Giada de Laurentiis to chefs like Dale Talde, these 25 individuals have strong feelings on the subject and have stories to accompany their choices. Go ahead and get inspired for your next shopping trip.
I don’t believe in junk drawers. It’s not that I don’t believe they exist — they’re a fixture in something like 99 percent of American homes — I just don’t believe they’re necessary. Every drawer should have a reason for being. A junk drawer is just waiting to find its true calling.
So, it’s a little embarrassing to admit that I have a junk drawer in my kitchen. To find a vegetable peeler, I have to sift through tangles of whisk wires and food processor cords. I’ve been telling myself that it’s just in need of a little organizing, but the truth is this drawer’s a dump. Here’s how I decluttered my delusions and gave this drawer back its sense of purpose.
From Apartment Therapy → The No-Brainer Purge: 20 Items to Get Rid of Right Now Without a Second Thought
When paired with acidic ingredients, such as pineapple and lime, raw rhubarb holds it color and crunch in this fruity salsa. It’s great in fish tacos, but it’s equally good served with crisp corn or sweet potato chips.