Louis Casado

18 Flips | 2 Magazines | @louiscasado7 | Keep up with Louis Casado on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Louis Casado”

Why I Love Summer: Hot Grills and Ice Cold Margaritas

I have a fascination with the grill — I think most guys do. There's something about igniting a fire that lights up my soul. Maybe it's a momentary …

Jennie Cook's Zucchini Butter

<i>Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.</i><p><i>Today: A</i> <i>simple preparation turns zucchini into the best version of itself: butter.</i><p>We've turned bananas into ice cream, white chocolate into caramel, cauliflower into …

Summer Fest: Cucumber and Mint Lemonade

A trip to my mom's house in Westchester, N.Y., means stocking up on all of the great produce she grows in my childhood backyard. When I arrived this …

How to Make the Best Iced Coffee - http://bit.ly/18zEBkM

Chicken Dinners: Creamy Polenta with Chicken, Caramelized Shallots, and Arugula

My mom remembers polenta as a flavorless cornmeal "mush" that she had to endure as a child for breakfast. Fortunately, my experience has been more positive. Soothing, creamy, and always better with cheese, polenta—a porridge made from boiling cornmeal until the starches soften, swell, gelatinize, …

Lunch, By Way of France

<i>Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.</i><p>Who doesn't like ratatouille and a ham-and-butter sandwich for summer camp lunch? When my kids grow up they won't be able to say I didn't try to …

Raspberry-Plum Swirl Breakfast Frozen Yogurt

<i>Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.</i><p><i>Today: Why eat something just cold when it could be frozen?</i><p>Every summer I reach a point where I am disgusted and …

25 Ways to Use Chorizo

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.<p>Just as the hot dog is an American classic, chorizo is a traditional …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Eggs 101: Poached

35 Delicious Ways To Use Zucchini

What to do when zucchinis seem to fall in love and raise entire families in your fridge drawer? Here's how to cope with a squash population problem.

Make This Now: Peach and Ginger Crisp Pie

If peach pie and peach crisp met and had a baby, this crumble-topped pie might be it. What really makes this dessert worth making now is the twist of candied ginger. It's finely diced and added to the oat streusel, giving a zing to every bite.<p>The result is a pie that's got sweet, baked peaches <i>and</i> a …

Grilling: Spicy Cumin Lamb Skewers

It's been years since the first time I fell in love with the spicy cumin lamb at the ever-popular Xi'An Famous Foods, situated beneath flickering fluorescent lights in the subterranean Golden Mall in Flushing, Queens. Longtime readers of Serious Eats have already seen their fair share of love …

Bon Appétit Magazine: Recipes, Cooking, Entertaining, Restaurants

Wrapping ice cream in delicious chocolate and freezing it sounds like a great way to spend the weekend, don't you think? Bon bons! http://bit.ly/15QDQ4J

Confessions of a Culinary Student: How to Get the Crispiest Skin

<b>Curious about cooking? High-pressure culinary school requires a lot of time and money. We asked present and former culinary students for their No. 1</b> …

5 Awesome Farmers’ Markets in the United States (and Where to Stay Nearby)

Love fresh produce? You don't have to give it up on vacation. Everything from zucchini to asparagus, spring peas to corn and watermelon to …

Shaved Squash Salad with Sunflower Seeds

4 Servings<p>“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor<p>August 2013Print<p>Ingredients<p>2 large summer squash<p>2 Tbsp. olive oil<p>Kosher salt and freshly ground black pepper<p>1/4 cup crumbled feta<p>1/4 cup torn fresh basil<p>2 …