Thursday, June 30, 2011

Strawberries at Wimbledon, a winning tradition!

The world’s oldest tennis tournament is steeped in tradition, with the most delicious of them all featuring everyone’s favorite ruby red summer fruit! Just like Americans look forward to hot dogs at the ballpark, British tennis fans have been enjoying pots of strawberries served with lashings of cream ever since Wimbledon began in the 1800s.

How big is the tradition? This year alone, spectators will devour more than 65,000 pounds of strawberries and 1,800 gallons of cream during the 13 days at Wimbledon. To remember the experience, they can even take home a souvenir strawberry mug or a sterling silver strawberry dipped in cream.

And if you’re courtside, you need something to wash it all down, of course! Age-old favorites are Champagne or Pimm’s, an English herbal tipple made from gin that’s a much-loved summertime drink.

In Britain you’ll find evidence of Wimbledon strawberries just about everywhere—not just at center court. Home cooks are getting creative with their strawberries, baking them into cupcakes and making strawberries and Pimm’s trifles, while the country’s biggest supermarket chain is even offering a strawberries and cream sandwich this year.

So whether you’re watching the finals this weekend, or just want some summer fun, try this lighter take on Strawberries and Cream. For the real deal, sprinkle a little sugar on your strawberries if needed, but skip the sweetened whipped cream we’re used to in the United States. For Brits the cream in “strawberries and cream” is thick but still pourable, called double cream. You can also try lightly beaten whipping cream.

See more of our Wimbledon-inspired recipes below and in our Wimbledon recipe collection on

Strawberries in Pimm’s
Real Strawberry Cupcakes
Sparkling Strawberry Gin
Strawberries and Cream Cake

-Diana M | Editor,

*Top photo courtesy of Magnus D, Flicker

Wednesday, June 29, 2011

The South’s Best New Recipes

Check out fifteen incredible recipes by the South’s top chefs, and you could find yourself watching the chefs cook your favorites live. Your vote will help decide who’s named the South’s best casino restaurant chef in the Southern Gaming Magazine’s Casino Cook-Off presented by Four Roses Bourbon, and sponsored by Allrecipes and ManTestedRecipes. When you vote, you’re entered for a chance to win a VIP weekend at the Chefs of the Coast Festival, the Gulf Coast’s premier culinary event, including passes to the Grand Champion Cook-off Event, where the four highest-rated chefs will cook their recipes live for a panel of judges.

Recipes include Sweet Potato Gnocchi with Hickory Smoked Duck and Bourbon Praline Cream, Tarragon and Chive Crusted Chilean Seabass, and Grilled Bourbon Pork Chops with Mission Figs. Check out all fifteen recipes, then vote for your favorites at Voting ends July 7, 2011.

Next month, Allrecipes Facebook fans will get another chance to win a VIP weekend pass to the September 24th live cook-off event--like us on Facebook so you don’t miss out on that.
-Seth K | Editor,

Tuesday, June 28, 2011

Celebrate Food This Week

If you love food and are looking for a reason to try a classic treat or dive into something new, here are some food holidays for the next week you can celebrate.

June 27 | Indian Pudding Day
Venture out from your traditional pudding flavors and create some Indian Pudding for dessert! From the reviews, I hear it’s the best pudding out there these days!

June 28 | Tapioca Day
Tapioca is a lot easier to make then you think. Check out the two variations on Pearl Tapioca recipes from They both look foolproof, here’s hoping my dish turns out as pretty as theirs.

June 29 | Almond Butter Crunch Day
Here’s a sweet treat you can share with your friends and family—Almond Butter Crunch Bars! Cindy from seems to have perfected this recipe. This recipe has just been added to my holiday “must bake” list.

June 30 | Ice Cream Soda Day
What variation will you try—root beer and vanilla ice cream? Orange soda and vanilla ice cream? The possibilities are endless! If you’re looking to do a quick dessert after dinner today, go for the Gourmet Root Beer Float—it’s easy and you know it’ll be delicious. If you’d like to take it up a notch, create these delicious Ice Cream Soda Cupcakes from! Remember who let you know about them, I don’t mind being a taste tester for this baking project.

July 1
Creative Ice Cream Flavor Day
I knew exactly whose recipes I’d be pulling up for this fun holiday—have you met @Gastrognome? She’s from Seattle and has done some amazing ice cream flavors. Her latest creation, Butterscotch Bourbon and Miso Ice Cream, sounds very intriguing! Check out the other flavors she’s created on her blog, What would your perfect ice cream flavor be?

National Gingersnap Day
The Gingersnap, this classic cookie is a favorite in my household. They barely last from the store to the cupboard (yes, I usually have store-bought gingersnaps). I think it’s time to put my baking skills to work and create this recipe that’s been around since 1899, Grandma’s Gingersnap Cookies.

July 2 | Anisette Day
Another great cookie recipe to bake and share! The Anisette cookie originates from Italy, but you don’t have to be Italian to enjoy them.

July 3
Chocolate Wafer Day
If you’ve been looking for a great Chocolate Wafer recipe, has one to try out! Just looking at these delicious treats has made me want to bake them this weekend! There are lots you can do with this cookie recipe; I think I’ll add lots of ice cream for a mini ice cream sandwich!

Eat Beans Day
Can you count the different ways to prepare beans? If you’re looking to add this healthy ingredient to your recipes, check out this Bean Basics article. You’ll get information on canned vs. bulk, soaking, and cooking beans. What are some of your favorite recipes with beans as an ingredient?

July 4 | National BBQ Spareribs Day, Caesar Salad Day
These two dishes are a perfect match for your menu this Independence Day! The beauty about spareribs is that you can create almost any marinade for it—what will you add to this classic bbq dish to make it your own? If you want to go one step further then prepping a bagged salad, check out Batman’s Best Caesar Dressing. Happy Fourth of July!

Bring Home the Bacon!

Who doesn’t love bacon?! Enough of us at Allrecipes admire the crispy meat so much that we created the mobile app Baconnection!

Inspired by the infamous Six Degrees of Kevin Bacon, we created Six Degrees of ACTUAL Bacon—only our version links your starting ingredient to bacon through recipes with other common ingredient “cast members”!

Three ways to indulge your love for bacon:
•Play the game that challenges you to connect your favorite ingredient (bacon of course) to other ingredients through recipes.

•Expand your bacon knowledge through the great bacon trivia game
 Did you know: The Saturday before Labor Day is International Bacon Day!

•Let’s face it—the best thing about bacon is eating bacon! Hundreds of popular, member- tested bacon recipes right to your finger tips from, Everyday with Rachel Ray, and Taste of Home.

Show your love for bacon by checking us out at:

“We had a lot of fun creating this app. I think I ate about 10 pounds of bacon in the process of making it after looking at those delicious recipes every day during production. The original name we had picked out for the app was Six Degrees of Bacon, but our legal team was worried that Kevin Bacon would end up wanting a slice of our bacon, so we ended up at Baconnection instead. The team did a great job in producing it, and in order to get as many people to try our bacon as possible, we’ve made the app FREE for a limited time for both iPhone and Android! Get it while it’s hot!”

-Scott S. | VP Product Management,

Monday, June 27, 2011

Cravings, 9-Year Olds, and Homemade Everything

Best of the Reviews
Happy drunk:
Scott Hibb's Amazing Whisky Grilled Baby Back Ribs - OMG!! I am ruined for life!! I will NEVER be able to order ribs at a restaurant again!! Made these to specs using Jameson’s Irish Whiskey and ground chipotle chile pepper and let me just say, these are eye-closing, conversation-stopping, toe-curling good!! Oh. My. Heavens. Gurgle. Scott, WOW!! Thank you SO much for sharing! These are beyond amazing!

Ranch Dressing II - THANK YOU. My bottle of ranch dressing mysteriously disappeared, and I’m pregnant and I NEEDED ranch dressing tonight. I had all the ingredients for this and it was just right. So, thank you!

That got him to shut up:
Frosty Orangeliciousness Smoothie (Kid-Friendly) - I had this awesome drink last night. My wife made this drink and was so delicious that my mouth almost fell off. This drink is easy to make. If you want to add little more fun to this drink, add vanilla vodka.

Alfredo for the budding nutritionist:
Chicken and Broccoli Alfredo - This was the first dish I've made here on AR. I'm a college student majoring in Marketing and I just picked up a Minor in Health/Nutrition. I thought this was excellent! Loved it, and so did my family. I think it needed just a little bit more milk and a hint of salt and it tasted perfect.

9-year old dishlicker:
Fabulous Wet Burritos - As a lover of Tex-Mex food, I can honestly say this is delicious. I can understand how others might think it was bland or something because there are not a lot of spices/flavors added. But on taste alone, with the mixture of beef, refried beans, and the yummy sauce that makes it "wet"—well this one is a winner. We gobbled it up and were stuffed afterward. Even my 9-year-old literally licked her plate clean (good thing we were at home lol). 5 stars in my book!

Dog tested and approved:
Spicy Indian Chicken and Mango Curry - Ohhh so good!! It was delicious, I didn’t put the mangoes in it, I put it on the side but it was great! Thanks. Even my Husky couldn’t help himself. He ate my chicken curry while my back was turned! Lol -__-

Homemade everything:
Buttermilk Biscuits I - I suppose if I used self-rising flour, they might have been better. I only had Bisquick on hand and I really needed to use my buttermilk. (It was fresh that I had from making butter.) I cut recipe in half and used 2 tsp of baking powder b/c Bisquick already has a leavening agent in it. I used a whole tablespoon of sugar and a cup of buttermilk and followed the rest of the directions the same. I normally follow recipes as written before I review them, but in case you are in a pinch like I was, then you should still get good results. It's still not quite what I am looking for in a biscuit, but better than any I have done so far. Oh and they taste even better with my fresh made whipped butter on top!

Swiss cheese enthusiast:
Chicken Cordon Bleu II - Thumbs up on the recipe! I agree with those who fried the chicken in butter and then let it cook nicely and uniform in the oven 30 min 225 degrees centigrade. Now I believe it's important to specify what kind of Swiss Cheese we're talking about! For a thick rich finish I suggest emmentaler or appenzeller cheese, the first being creamier and softer in text. For a more slender, stronger, saltier and more experimental I tried LeGruyere cheese and it was awesome! For the ultra special occasion I tweaked it with Sbrinz or Fribourg cheese!

Must have been the recipe:
French Toast I - These were good! Besides the fact that I ruined them by melting my plastic spatula along with them... I'm not sure I'll attempt to make French toast again, after that experience.

I live in Thailand. YOU stay home!
Thai Beef Salad - I lived in Thailand for 2 years. This recipe is authentic Thai food. For those of you that who did not like the fish sauce and mint I say....stay home, never travel because you will never enjoy flavors of different nations. I would have given this recipe 10 stars if that were possible. Thank You!

Friday, June 24, 2011

Everything Tastes Better Over a Campfire

The weather is slowly taking a turn for the better here in Seattle. Daily temperatures have been so unseasonable cool, the weather folks are referring to the month as June-uary. While we wait for sunny skies and warmer temperatures to arrive, many staff members are spending their free time preparing for camping trips planned for the weeks ahead. Although we have different skill sets, terrain preferences, and destinations, our camping trips have one thing in common—great food.

I’m not sure why everything tastes better when prepared over a campfire…maybe it’s the fresh air, dining with good friends, or the harsh reality that there isn’t a restaurant within 20 miles. Food preparation is one of my favorite things about camping. is home to a great selection of campout-worthy recipes.

My favorites are:

•If I’m cooking just for my family, Campfire Breakfast Sandwiches—which are classic breakfast sandwich made with those really cool pie ovens—are wonderful.
•If I’m cooking for a crowd, Dutch Oven Mountain Man is an easier option.
•I have also made really cool “Omelets in a Ziploc bag” which are a total crowd pleaser; but I’ve since learned that there are health safety concerns with doing this because the bags aren’t designed for boiling foods. So I am going to avoid this dish until boilable bags are available.

My favorite sandwich ever (I grew up in Massachusetts) is perfect for camping because the ingredients are lightweight and don’t require refrigeration: Fluffernutter sandwich.
These Easy Granola Bars can be easily made ahead. They are great by a campfire or on a hike.

Grilled Sausage with Potatoes and Green Beans
Campfire Vidalias
Foil-Pack Mushrooms

Here are more great suggestions from other Allrecipes staff members:
•Bring along some homemade chili to heat up over the fire. Chili tastes approximately 892 times better eaten out of a tin cup next to a campfire.
•I like making skillet muffins using the powdered blueberry muffin mix.
•Home fries—sliced thin potatoes with onion and mushrooms and garlic fried up in olive oil.
Hobo Pie
Pie Iron Tacos
Hobo Pie Campfire Breakfast
Fresh caught fish cooked in foil
•Camping stew—it’s Sirloin chunks, butter, potatoes carrots, and celery slices with garlic and onion wrapped in a foil packet and cooked in the campfire for 40 minutes. Yum!
•Cubed potatoes or vegetables in olive oil, herbs, salt. and pepper wrapped in foil, baked over the campfire coals.

One campfire favorite I heard from everyone I asked was S’mores. There are lots of great recipe variations on this classic campfire treat.

Happy Camping!

Wednesday, June 22, 2011

Weekly Recipe Update

Barb is back with Basic Broiled Chicken Breasts. Using nothing more than extra virgin olive oil, salt, and pepper, her instructions yield perfectly crispy and juicy chicken breasts.

Start the weekend of right with Dad's Breakfast Pizza. Loaded with bacon, this is all you need to start your day. Southern Texas-Style Beef Barbacoa is a smoky, spicy shredded beef, perfect for piling onto sandwich buns for manly sandwiches. You can even finish your meal on a spicy note with Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting. Ancho chile powder is joined by cayenne pepper in this sweet and spicy treat.

Check out some new submitted recipes:
Baby Bok Choy with Garlic
Cajun Chicken Pot Pie
Continental Brownies
Dana's Cream Cheese Dip
Dong Po (Chinese Pork Belly)
Jan's Pretzel Dogs
Light and Airy Cheesecake
Low Carb Pancake Crepes
Ranch-Style Fajitas
Slow Cooker Sauerkraut Pork Loin
Slow Cooker Stout Stew
Stuffed Pasta Shells Surprise
Super Lemon Ice Cream
SuzyQ's Elegant Cheesecake

This weeks’ photo gallery:



Tuesday, June 21, 2011

Celebrate Food This Week

If you love food and are looking for a reason to try a classic treat or dive into something new, here are some food holidays for the next week you can celebrate.

June 20 | Vanilla Milkshake Day
This is an easy recipe to add your twist to! Start with a basic Vanilla Milkshake recipe, throw in strawberries, chocolate, root beer—just don’t mix all those ingredients together, the outcome might not be as tasty.

June 21 | National Peaches and Cream Day
There are so many ways to celebrate this food holiday--Grilled Peaches and Cream, Peaches ‘n’ Cream Bars, Peaches and Cream Cookies, or Old-Fashioned Peaches and Cream Pie. If you’re in the mood for a cupcake, check out the Peaches and Cream Cupcake from

June 22 | Onion Rings Day, Chocolate Éclair Day
I don’t suggest eating these both of these in one bite. Start off your dinner menu with this easy Old Fashioned Onion Rings recipe, you can get your kids to help out and dip the onions! Since it’s a weeknight, go for this no-bake Chocolate Éclair Dessert to end the meal (don’t worry, we won’t tell anyone!).

June 23 | Pecan Sandy Day
This cookie recipe has been saved more than 14,000 times on! Try to keep these Pecan Sandies stocked this week, you may just have to make a batch and hide them for yourself.

June 24 | Pralines Day
Get ready for a sugar overload—perhaps this Praline treat isn’t one to share with the kids before bedtime. Doing a little research on where this delightful treat came from, we have to thank the chefs in New Orleans for creating the praline we know today.

June 25 | Strawberry Parfait Day, Catfish Day, Great American Backyard Campout
Another handful of holidays you shouldn’t have in one bite, but you can celebrate the two food holidays while you’re participating in the Great American Backyard Campout®! Get some use out of your cast-iron skillet and try the Skillet-Grilled Catfish for dinner. Pair with some dinner rolls and a salad and you’ve got a delicious meal for all your campers. 

For dessert, prep the ingredients for Creamy Delicious Fruit and Oreo Surprise ahead of time. The bloggers at suggest doubling the recipe; they know it’ll be a hit!

June 26 | Chocolate Pudding Day
A perfect way to end your weekend? With chocolate, of course! Try Hasty Chocolate Pudding to satisfy your sweet tooth. Feel free to add some leftover fruit to put a twist on this classic dessert.

Wednesday, June 15, 2011

One of my favorite things about Allrecipes is that it’s a world-shrinking machine

It’s put at your finger tips just about any cuisine you can think of. There’s access to the familiar, of course; but then there’s everything else, as well. We’ve shrunk the world down to the size of a dinner plate.

It’s fascinating, particularly when you realize these world cuisines developed over long periods of time, more or less in isolation. They were very tied to their place. Allrecipes removed the barriers, collapsed the geological and social walls, and brought the cooked and the cookers into the same room. We've flattened the world like a pancake—or a latke.

To accomplish this kind of feat with cookbooks, your cookbook collection would need to cover every cuisine in the world—and there could be no real-time communication, no dialog, no interaction, and little ability to modify and evolve the recipes.

With Allrecipes, if you suddenly have a hankering for Lihapyorykoita, (Finnish meatballs) you can find it, maybe scan the reviews and discover a few interesting tweaks, and then stop at a grocery store—and it’s yours for dinner. Or maybe on the way to the store, you hear a story about Morocco on the radio, and you decide, hmm, what I really feel like tonight is Moroccan food. When you get to the store, you search Moroccan food on your phone app—and it all works out, so long as you can get the ingredients, and increasingly you can. There’s immediacy with Allrecipes that you could never get before.

It’s also interesting to think about what this shrinking of the culinary world might hold for the cuisines themselves. One of the great things about Allrecipes’ reviews is that you can see how people are adapting recipes. Home cooks are making adjustments, substituting ingredients with what they’re familiar with or have on hand. It’s hit or miss, but eventually people strike upon popular and delicious variations, which could conceivable slowly become standard—first within the family, then as communicated in a review maybe it’s picked up somewhere else. Think of tomato sauce in Italian cooking. There were no tomatoes in Italy before the 16th century. And now it’s practically impossible to think of Italian food without tomato sauce. There’s a lot of potential here for new kinds of cuisine to emerge.

So Allrecipes is making an exciting contribution to culinary history. It opens up all sorts of possibilities. And really, we’re 15 years old or so. We’ve just barely begun. It’s exciting to see what will happen next. At any rate, it’s a great time to be alive and be hungry.

-Carl H.

Wednesday, June 8, 2011

Have you volunteered this year?

Each year we’re given the opportunity to take half a work day and volunteer at a local charity or non-profit. This past May, the team decided to devote our time and man power to the Pike Place Market Foundation Food Bank. Split into two groups over two days, employees signed up to help hand out groceries to the elderly, homeless, and working poor within the Pike Place Market and downtown Seattle communities. After the days of volunteering, volunteers were asked why they signed up. Check out what they said:

Cory, Brand Marketing Team: “It reminded me how grateful I am for all that I have. Having helped at the local food distribution centers that supply this food bank, it was gratifying to see who the recipients were and connect with them. Everyone was so grateful. I’m glad our company encourages this annual participation in our community and that we choose this organization. You have to go in with an open mind, a no-judgment attitude, and just provide a smile to each person from start to finish. With only two full-time employees, this food bank isn’t able to operate so they do so with the weekly help from volunteers and they can always use more! We hope to go back and volunteer on a quarterly base.”

Lynn, International Team: “It was a great experience, and I hope to be a ‘regular’ on the Allrecipes volunteer team. The organization knows their consumer…it was wonderful to see the interaction with the frequent clients, they knew what they liked, their special needs…who had a kitchen, and who was homeless. The clients were genuinely appreciative of the food bank and the volunteers that make it work.

I signed up, because I just don’t seem to find the time to volunteer anymore and Allrecipes made it so easy—just block my calendar and go! I learned that I’m so thankful to have a terrific job and not need to worry where my next meal may come from.”

Esmee, Brand Marketing Team: “Spending the morning with my fellow Allrecipes staff members at the Pike Place Market Food Bank was a humbling, yet rewarding experience. It felt good to connect with the downtown community by coming together to make sure that families in need would have food on their table in the week ahead.”

Casey, Ad Operations Team: “Part of the reason I wanted to help out was simply because I was so blown away that our company was encouraging us to help the community during a regular workday. It really is amazing, and unlike any company I have worked for in the past. At the food bank itself, it was a grounding experience to see how many people are in need of the food we were helping to distribute. Seeing that really makes me appreciate the simple things that I normally take for granted, that having food to eat is not a fundamental concern. It was good to be able to help the full-time food bank employees and their regular staff of volunteers, and to make their lives a little easier. Also cool to know that so many of the market stores donate food to that cause, good for them!”

Joseph, New Business Team: “I liked how positive and appreciative the folks who received the food were.”

Seth, Man Tested Recipes Team: “As the executive in charge of handing out dry beans, I learned that when it comes to beans, people fall into one of three categories:
1) People who want beans
2) People who already have beans in their pantry (I’m in this category)
3) People who, when you offer them beans, wince and walk away quickly.”

Liz, International Team: “An experience like that is like no other. So many thoughts go through your mind while you’re face to face with good people who are smart, caring, and funny and have simply fallen on hard times. Thank you Allrecipes for giving me perspective and at the same time, allowing me to help people in need.”

Jen, International Team: “I really enjoyed hawking fresh veggies to the people at the food bank.”

Barb, Development Team: “Spending a half day at the food bank was a truly rewarding experience. I was really glad that we got to interact with the clients there, and see the smiles on many of their faces when they loaded up their grocery bags. It means a lot to me that Reader’s Digest makes time for us to give back to the community. And I bet I got a few people to try radicchio for the first time! Yay antioxidants!”

Deb, Digital Sales Team: “We are surrounded by wonderful food every day at our office. Volunteering at the Pike Place Food Bank gave me a chance to reflect on how fortunate we are, and how easy and rewarding it is to give back to the community. It was also a great chance to spend time with colleagues that I don't normally work with at the office, and was fun!”

Wendy, International Team: “This experience was well worth every moment spent. I plan to volunteer a lot more and as often as I can. Love that we did this!!!!”

Marney, Retention Marketing Team: “Volunteering at the Pike Place Food Bank was a very good experience. It was a great chance to hang out with co-workers and get to know them better. The Pike Place Food Bank has awesome staff and volunteers. I really appreciated being able to help an organization that supports our community.”

Jewell, International Team: “The workers there were very kind and very organized. The variety of people coming through the line was quite interesting. Everybody coming through the lines was nice and appreciative.“

Judith, Brand Marketing Team: “It’s all about community, whether online or helping others in need. That’s why I signed up. Connections. The experience was a reality check to remind me that even when I’m in a hard spot, there are others who really are having a hard time. And even people who need help deserve and want choices. I’m glad the food bank set up offered that—not fixed bags of food, but 'Would you like this or that?' Maybe that’s limiting, but it still honors the individual by allowing choices."

Now if we could select some simple recipes to share for using the fresh foods, that would be good. When do we go back?”

Mackenzie, Editorial Team: “It was a great opportunity to get out of the office and do something for the community that we work in!”

Tad, Human Resources Team: “Overall it was a good experience. I recognized a few faces from Sodo. I don’t volunteer very much, so it was good to get out with AR. I liked how it was connected to the market. I think it’s a good location for us.”

Click here to find out more about the Pike Place Market Foundation Food Bank.

How have you helped your community this year?

Photo from Pike Place Market Foundation.

Wednesday, June 1, 2011

Welcome to Fresh Bites!

Hello blogosphere! There are so many ways we can share a recipe we love, a great meal we’ve eaten, our favorite kitchen gadget, or a great how-to article. We’re on Facebook, Twitter, StumbleUpon, Digg, and blogs, just to name a few outlets. Here at Allrecipes, we’re so inspired by the community on every one of these sites that we’ve created this blog to build a relationship with all of you!

We want to have a conversation with you (over a virtual cup of coffee, tasty appetizer, or slice of pie). What’s everyone having for dinner? What cool grilling gadget did you run across? How do you use seasonal ingredients? What is the team up to at the word’s #1 food site?

Our team at Allrecipes is excited to share what we know and love about food, the web, and the intersection of both. We’re also looking forward to hearing from you! Leave a comment with some topics or tips you’d like to see on the blog, and we’ll talk to you soon.

Remember to stir things up!
-Fresh Bites blog team

Check out the About Us section for more info!