Epicurious Scores Again With Thai Green Bean Summer Salad Recipe

Epicurious Scores Again With Thai Green Bean Summer Salad Recipe

Epicurious, you have to stop this. We’re starting to develop real feelings for you.

Okay, maybe we’re exaggerating a little bit. But Epicurious has long been our favorite recipe blog here at Design Your Lifestyle, and no matter what our trending tastes happen to be, their staff seems to have the right recipe for us.

This time, it’s a summer take on a classic Thai salad that left us scrambling for seconds – and thirds… and fourths…

Give your green beans a kick in this awesome Epicurious recipe for Thai Green Bean Salad!
Give your green beans a kick in this awesome Epicurious recipe for Thai Green Bean Salad!

After a long 4th of July weekend of delicious burgers, ribs, hot dogs and more, we were feeling a bit overstuffed on meat dishes. But no matter how hard we tried, it was difficult to find a vegetable or salad dish that left us feeling completely satisfied.

Enter Epicurious’ Thai Green Bean Salad for Summer. This grilled green bean salad isn’t your usual “light fare” that leaves your stomach growling. Add in marinated tofu, in-season avocados and a zesty homemade papaya-salad dressing with lime and jalapenos, and you have a real winner and crowd pleaser.

We love the texture contracts between the grilled green beans and the tangy citrus of the dressing, and the tofu is surprisingly more than filling – especially when paired with the avocados!

If you’re a fan of Thai dishes and love taking adventures with your home meals, then this is a great recipe for you. All credit to Katherine Sacks at Epicurious for this tremendously inventive take on summer salad and Thai food.

For the full recipe for Epicurious’ Grilled Thai Green Bean Salad for Summer by Katherine Sacks, please click the article.

 

St. Patrick’s Day Recipe: Our Favorite Epicurious Creation

St. Patrick’s Day Recipe: Our Favorite Epicurious Creation

It’s bound (well, snowbound) to be a white St. Patrick’s Day for a lot of us, but it seems the worst weather has passed. So it’s time to put on your green and celebrate St. Patty’s with vigor and spirit!

Hopefully, you’ve already been inspired to “green” your home design. This isn’t just a St. Patrick’s Day trend, but a real design movement based around green spaces and the selection of Greenery as the official Pantone Color of the Year for 2017. Now that your space is properly decked out for the holiday, it’s time to get your St. Patrick’s menu in order!

Put that green kitchen to use with this St. Patrick's Day Epicurious recipe! (Photo: Peter Salerno Inc.)
Put that green kitchen to use with this St. Patrick’s Day Epicurious recipe! (Photo: Peter Salerno Inc.)

As followers of Design Your Lifestyle know, we believe there’s no better place to turn for a great new recipe than Epicurious – in our opinion, the finest food and recipe destination on the Web. As usual, Epicurious has put together a wonderful menu for your 2017 St. Patrick’s Day festivities.

From a simple slow-cooker pot roast to corned beef and cabbage, Epicurious has a delightful menu prepared for your St. Patrick’s Day guests. But believe it or not, our favorite Epicurious recipe for this St. Patrick’s Day isn’t even a main course. It’s a soup!

And why wouldn’t we pick soup? After all, with much of the Northeast (and East Coast in general) stuck in an unseasonable deep freeze, there’s nothing better than a rich, hot soup recipe to warm you up and get you feeling the Luck of the Irish.

So here’s a wonderful, hearty recipe for Green Pea, Asparagus, and Parsley soup from our friends at Epicurious (and specifically, contributor Rachel Beller) that’s sure to liven up (and warm up) your St. Patrick’s Day meal this year.

Epicurious St. Patrick’s Day Recipe: Green Pea, Asparagus, and Parsley Soup

Ingredients

  • 1 tablespoon coconut oil
  • 1 1/2 cups chopped leeks
  • 8 cups frozen green peas
  • 6 cups low-sodium vegetable broth
  • 2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
  • 1/2 cup chopped fresh parsley
  • Himalayan or sea salt and freshly ground black pepper
  • 2 teaspoons minced fresh thyme (optional)

For the rest of this awesome Epicurious recipe, click on over to the full recipe page on their site.

Our Favorite Homemade Pumpkin Spice Latte Recipe!

Epicurious Wins Homemade Pumpkin Spice Latte Showdown

Fall is on the horizon, and we all know what that means – pumpkin spice lattes are back!

The pumpkin spice latte (PSL for short) is nothing short of a cultural phenomenon. While pumpkin scents and flavors typically dominate autumn (candles, pumpkin pie, pumpkin bread), nothing has taken hold of the American marketplace quite like the pumpkin spice latte.

Of course, with such demand for a seasonal item, prices for the PSL at your favorite coffee chain or barista bar have gone up noticeably. And regardless of your income, spending $5 on a cup of coffee still stings the wallet. So where can you turn to find a homemade pumpkin spice latte recipe that satisfies the most discriminating coffee lover?

You will love this homemade pumpkin spice latte recipe from Epicurious and Bakergirl! (Photo: Wiki via Jazzbobrown)
You will love this homemade pumpkin spice latte recipe from Epicurious and Bakergirl! (Photo: Wiki via Jazzbobrown)

Epicurious once again saves the day – fear not! A subsidiary of Conde Nast and one of the most trusted recipe resources on the Web, Epicurious provides expert staff and community recipes for any and all occasions. They also scour independent food and drink blogs for the best undiscovered recipes – and that is where the PSL comes in.

Epicurious discovered a gem of a homemade pumpkin spice latte recipe on Bakergirl (aka Budding Baketress) and shared it with the world. And thank goodness they did, because we’ve been hooked on it ever since!

The recipe is at once simple and sophisticated, and doesn’t put a strain on your disposable income the way many coffee shop pumpkin spice lattes will. Unlike other recipes, Bakergirl’s creation doesn’t rely on instant mixes – instead, a variety of savory spices and real pumpkin puree are utilized in this recipe.

We think you’ll find this pumpkin spice latte recipe flavorful and addictive; we’ve come back to it many times and are always delighted!

Homemade Pumpkin Spice Latte Recipe (courtesy Epicurious and Bakergirl)

Ingredients

  • Pumpkin Spice Syrup
  • 1/3 cup pumpkin puree (fresh or canned)
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/4 cups water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • To make Latte:
  • Milk
  • Coffee

For full preparation instructions of this fantastic homemade pumpkin spice latte recipe, please visit the full article at Epicurious and support our favorite online food and drink resource!

Red, White and Blue Sangria Recipes from Epicurious

Red, White, and Blue Sangria Recipes for July 4th

Independence Day 2016 may have passed by, but the entire 4th of July week is a great time to gather family, friends and loved ones for a party, barbecue or cookout. It’s also the perfect opportunity to reflect on our independence, what it means to be American, and celebrate our heritage.

July 4th Red, White and Blue Sangria recipes (recipes & photo courtesy Epicurious)
July 4th Red, White and Blue Sangria recipes (recipes & photo courtesy Epicurious)

July 4th is also a great time (for our friends of legal drinking age) to celebrate with a fantastic cocktail! But how can you incorporate the 4th of July into your cocktail recipe this year? Peter Salerno Inc. has found the best 4th of July drink recipes around!

Leave it up to the fine folks at Epicurious to deliver with their Red, White and Blue Sangria recipes. These July 4th cocktail recipes are sure to please a variety of palates, and they couldn’t be easier to make – or more enjoyable!

The 3 Epicurious sangria recipes for Red (Dubonnet), White (Pineapple), and Blue (Cucumber-Vermouth) range from sweet to savory, and will leave your party guests begging for seconds – or thirds! Try serving a pitcher of each sangria recipe this 4th of July, and make your Independence Day party a hit!

Epicurious Red, White and Blue Sangria Recipes

Red Sangria: Dubonnet Sangria Recipe

Ingredients

  • 1 orange cut into wedges, plus 1 orange sliced into half wheels
  • 1 lemon cut into quarters, plus 1 lemon thinly sliced
  • 2 ounces Cognac
  • 2 tablespoons sugar, plus more to taste
  • 1 (750-milliliter) bottle Dubonnet rouge
  • 6 dashes Angostura bitters (optional)
  • 2 cups cold sparkling water

Preparation

In a large bowl, combine the orange wedges, lemon quarters, Cognac, and 2 tablespoons sugar. Using a muddler or a wooden spoon, press down on the fruit mixture until the juice is released and the sugar is dissolved. Add the Dubonnet and stir to combine. Strain the mixture into a large pitcher and discard the fruit. Add the orange half wheels, lemon slices, and bitters, if using. Stir gently to combine then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the sparkling water, then carefully fill the pitcher with ice and stir to combine. Taste and add additional sugar, 1 tablespoon at a time, if necessary.

White Sangria: Pineapple Sangria Recipe

Ingredients

  • 1 small pineapple, peeled and cut into 1-inch chunks
  • 2 cups white wine
  • 2 ounces simple syrup
  • 4 ounces white rum or 2 ounces each of light and aged rum
  • 1 cup coconut water
  • 2 ounces freshly squeezed lime juice
  • 1 lime, thinly sliced
  • 1 cup cold sparkling water
  • 1 to 2 ounces Maraschino liqueur (optional)

Preparation

In a large pitcher, combine 2 cups pineapple, white wine, simple syrup, and rum. Stir gently then cover and refrigerate for at least 4 hours and up to 24 hours. When ready to serve, add the coconut water, lime juice, lime slices, and sparkling water. Add the Maraschino liqueur, if using, then carefully fill the pitcher with ice and stir to combine. Garnish glasses with the remaining pineapple, if desired, or add the fruit to the pitcher.

Blue Sangria: Cucumber-Vermouth Sangria Recipe

Ingredients

  • 1 lemon, thinly sliced, plus more for garnish
  • 1 cucumber, thinly sliced, plus more for garnish
  • 1 (750-milliliter) bottle dry vermouth such as Dolin
  • 1 ounce blue or orange curaçao liqueur
  • 1 ounce simple syrup or more to taste
  • 1 ounce lemon juice
  • 2 ounces dry gin
  • 2 cups cold sparkling water
  • 1/2 to 1 ounce Maraschino liqueur (optional)
  • Mint for garnish

Preparation

In a large pitcher, combine the lemon slices, cucumber slices, and vermouth. Stir gently then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the curaçao, simple syrup, lemon juice, gin, sparkling water, and Maraschino liqueur, if using. Carefully fill the pitcher with ice and stir to combine. Garnish glasses with mint, plus additional lemon and cucumber slices.

Thank you to Epicurious for these outstanding recipes!

Father’s Day 2016: Epicurious’ Perfect Backyard BBQ Menu!

Father’s Day 2016: Epicurious’ Perfect Backyard BBQ Menu!

The Perfect Father’s Day BBQ For EDGES’ Perfect BBQ Knife

In our last article, we gave you the inside scoop on the exclusive EDGES custom BBQ knife, the perfect 2016 Father’s Day gift (available exclusively for order from Peter Salerno Inc.). Now that your Father’s Day shopping is squared away, and you’ve placed your order for your one-of-a-kind EDGES BBQ knife, there’s only one thing left to do… grill the perfect meal!

EDGES BBQ knife, custom built for every order. Perfect Father's Day gift for 2016! (Credit Peter Salerno Inc.)
EDGES BBQ knife, custom built for every order. Perfect Father’s Day gift for 2016! (Credit Peter Salerno Inc.)

When Peter Salerno Inc. looks for the perfect menu for any event, the search tends to end at Epicurious. Epicurious – which, for our money, is the best food blog on the Internet – is a one-stop source for recipes, tips, full meal menus, and the perfect companion for the discerning home chef.

The Epicurious menu we’re featuring for Father’s Day 2016 is “A Backyard BBQ Menu“, a 5 recipe menu that has you covered from drinks to entrees to dessert. Whether you’re using your new EDGES BBQ knife to entertain new guests, family and friends, or giving dad a chance to try out his world-class EDGES cutlery, you’ll leave this meal feeling refreshed, invigorated, and very (very!) full.

A Backyard BBQ Menu” starts with an outstanding recipe for Plum Limeade, which combines sweet and savory into one delicious beverage the whole family can enjoy. Two options for meat courses follow, as Spicy Turkey Burgers and Grilled Salmon with Basil Aioli are on the entree menu. Epicurious pairs these dishes with our favorite recipe on the menu: Grilled Zucchini with Black Olives and Mint. For dessert, nothing tops off a great BBQ menu quite like Honey-Glazed Grilled Pineapple.

We can’t stress enough how much we love this menu from Epicurious! For more tips, recipes and menus, be sure to log on to Epicurious for all your cooking needs. And for the best in world-class knives and cutlery, look no further than the EDGES collection. Each knife is handcrafted and guaranteed to be a unique, one-of-a-kind creation. The EDGES cutlery collection is available exclusively from Peter Salerno Inc.

Our Favorite Recipe for Italian Hot Chocolate [Epicurious]

Our Favorite Recipe for Italian Hot Chocolate [Epicurious]

This is Peter Salerno Inc.’s Favorite New Italian Hot Chocolate

Epicurious has done it again. It seems to be a recurring trend that every recipe Peter Salerno’s staff finds on Epicurious is out of this world, but with this fabulous recipe for Italian Hot Chocolate, they have outdone themselves again.

Epicurious Italian Hot Chocolate recipe, courtesy of Fred Thompson. (Photo: Wiki Commons)
Epicurious Italian Hot Chocolate recipe, courtesy of Fred Thompson. (Photo: Wiki Commons)

“Nun’s Revenge” Italian Hot Chocolate is a recipe penned for Epicurious by Fred Thompson, and its sensual and unique ingredients create an absolutely mesmerizing experience for the taste buds. Even the most discerning Italian home chef (including Peter Salerno himself) will find this recipe to be one of the finest, simplest Italian Hot Chocolates available.

The secret? Thompson’s Epicurious recipe includes fine bittersweet chocolate, orange zest, and arrowroot for thickening. Be sure to follow the instructions closely and serve immediately for the best tasting experience possible.

We hope you enjoy this recipe as much as we do!

Epicurious: “Nun’s Revenge” Italian Hot Chocolate Recipe by Fred Thompson

Serves 2 in cappuccino cups or 4 in espresso cups

Ingredients

  • 1/2 cup plus 2 tablespoons half-and-half
  • 1 teaspoon arrowroot
  • 1 tablespoon sugar
  • 2 ounces bittersweet chocolate (at least 70 percent cacao), chopped
  • 2 to 4 strips orange zest for garnish

Preparation

1. In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.

2. Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.

3. Remove from the heat and quickly whisk in the chocolate until smooth.

4. Pour into cups, top each with a piece of orange zest, and serve immediately.

The original article on Epicurious was reprinted with permission from Hot Chocolate: 50 Heavenly Cups of Comfort by Fred Thompson, © September 2006 Harvard Common Press.

We Love Epicurious’ Spring Brunch Cocktails! [RECIPES]

We Love Epicurious’ Spring Brunch Cocktails! [RECIPES]

See Our Favorite Epicurious Brunch Cocktails for Spring

Avid readers of this blog will know the long love affair that the staff of Peter Salerno Inc. has with the staff of Epicurious. For years, Epicurious has been a go-to source for inspiration for Peter Salerno and his team; after all, nothing complements a world-class kitchen design better than world-class food and drink recipes.

Epicurious' spring 2016 cocktail recipes are sure to satisfy! (Photo: Wiki Commons)
Epicurious’ spring 2016 cocktail recipes are sure to satisfy! (Photo: Wiki Commons)

With spring finally in the air after a long cold snap in the Northeast, nothing seemed more appropriate than to find some fresh cocktail recipes for springtime. Wouldn’t you know it – Epicurious was the place to turn!

“Spring Cocktails Perfect For Brunch” by Carolina Santos-Neves is a delicious walk-through of some of the most unique, delectable cocktail recipes for Spring 2016. One thing’s for sure – these are NOT your run-of-the-mill cocktail recipes. We absolutely love the novelty and creative spirit behind Carolina’s article and the recipes put forth by Epicurious.

The slideshow of recipes and beautiful photography begins with recipes for Rhubarb Collins and Peach Prosecco. After those two cocktails take you on a journey from tart to sweet fruit, the cocktail tour continues with the sugary citrus blend of Rabbit Punch (submitted by Harvard & Stone in Los Angeles).

Our personal favorite recipe on the list is the freshly-named Dandy Lion, a cucumber-muddled spin on the classic gin & tonic recipe that will leave any spring cocktail party guest begging for another round! The gin and sage combination in The Buckley (from Bar 308 in Nashville) is a savory way to wrap up this short-but-brilliant tour of new spring cocktail recipes.

Whether you love sweet or tart, fruity or savory, this masterful list of spring cocktail recipes from Carolina Santos-Neves and Epicurious is sure to satisfy!

Thank you to Epicurious and the author, Carolina Santos-Neves, for their article “Spring Cocktails Perfect For Brunch”. All credit for these recipes goes to the original source.