Partner Recipe: For the Best Israeli Salad, Sharpen Your Knife

Sponsored   The most important tool in a cook’s arsenal is a good chef’s knife. Everybody knows that. But as critical as a good knife is, a sharp knife is just as important, if not more so.  Imagine making a classic Israeli salad: diced cucumber, pepper, onion, and tomato, usually finished with parsley and a simple dressing of lemon and olive oil. It’s a clean, fresh, and satisfying side to accompany pretty much anything, from a juicy steak or grilled fish to a bowlful of hummus. With a sharp knife, you’ll have uniformly diced vegetables in no time, and a completed salad on the table in a flash.  Enter the Work Sharp Kitchen E2 Knife Sharpener, which takes all of the guesswork (or worry that you’re ruining your knives) and the planning out of the equation. Simply turn it on, and the built-in angle guides will ensure that you’re getting the most precise sharpening every time. Not only that, where most knife sharpeners use diamond knife plates, the Work Sharp Kitchen Knife Sharpener uses flexible abrasive disks, which are gentler on the knife but still maximize that flawless edge. Ready to sharpen your knives and make a killer salad?  Read More   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

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