TGIF: Thank God for Frozen Gin and Tonics

Keep it cool No Images? Click here Frozen Gin and Tonic  This blender drink is bright and tart and oh-so-cooling, without any of the one-note sweet, fruity character that's common in old-school frozen cocktails. The balance, of course, comes from the bitter tonic, but you won't be pouring Fever-Tree or Canada Dry into your blender. Read More → The Kitchen Essential Tonic Syrup You don't really want to pour fizzy tonic water in your blender. Luckily, there are a number of small-batch tonic syrups available these days, meant to be mixed with soda water, but perfect for this cocktail.  Shop Now   More frozen cocktails to enjoy this weekend The Best Frozen Daiquiri Ultra-Tropical Piña Colada Frozen Negroni Frozen Mezcal Palomas   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Everything You Can Do With Fresh Summer Tomatoes

Hit the farmers market No Images? Click here   It's Time for Fresh, Ripe Summer Tomatoes It's not an exaggeration to say that for much of the year, fresh tomatoes aren't even worth buying. Out of season, almost all fresh tomatoes are bland, mealy, and watery—which is why we recommend using canned tomatoes for our winter soups and stews. But come summer, it's a completely different story: You can find beautiful ripe, flavorful tomatoes at farmers markets everywhere you go. Here's what to do with them. Fried Caprese Bombs The Best Fresh Tomato Sauce Easy Gazpacho Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta More fresh tomato recipes right this way → Tips, tricks, and techniques How to Store Tomatoes (and Whether to Refrigerate Them) Should tomatoes be refrigerated? The answer isn't as straightforward as you might think. The Best Ways to Peel and Dice Tomatoes Faster and more energy-efficient than the old "score an X in the bottom and blanch them" method.   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

"The Strawberry Flavor Goes Boom!"

Certified five-star strawberry cake No Images? Click here   Double-Strawberry Cake ⭐⭐⭐⭐⭐ "This came out great—the recipe has many excellent tips and directions. Best quote from a consumer of my cake was, “The strawberry flavor goes boom!” It really does pop. The combination of crushed freeze-dried and puréed fresh strawberries works." - Verified Serious Eater This pale-pink layer cake is made from both fresh strawberry purée and freeze-dried strawberries pulverized into a fine powder. That double whammy gives the cake an all-natural flavor and color, without interfering with its light and fluffy crumb. You can finish it with anything from Swiss buttercream to strawberry whipped cream, but we love it best with tangy cream cheese frosting to highlight the tart strawberries. Get the recipe →  More Top-Tier Cakes Chocolate Skillet Cake With Milk Chocolate Frosting Blackberry Cake With Cream Cheese Frosting Classic Vanilla Butter Cake Pistachio Cake     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe