Latest news with #cookouts
Yahoo
2 days ago
- Business
- Yahoo
Meijer has dropped prices on over 70 items you might need for summer. Which ones?
'Tis the season for cookouts. And here's a chance to light up the grill without seeing wallets lighten as much. Meijer has dropped the prices on more than 70 of its store brand grocery items, including some of the most popular summer food and drink items. Think burger and hot dog buns, potato chips, freezer pops and the ingredients to make s'mores. The discounts are for up to 60% off and last through July 19. The move, the company said, is meant to help customers beat inflation. Check out the summer promotional prices compared to regular prices: Meijer Restaurant Style Italian Dressing, 16 oz - Regular price: $2.69, summer promo price: $1.69. Meijer Chocolate Graham Crackers, 14.4 oz - Regular price: $3.49, summer promo price: $2. Meijer BBQ Potato Chips, 7.75 oz - Regular price: $2.19, summer promo price: $1.99. Meijer Grillers 25% Less Sodium Chicken Seasoning, 2.75 oz - Regular price: $1.79, summer promo price: $1.69. Meijer Purified Drinking Water Bottles 24-Pack, 16.9 oz - Regular price: $3.69, summer promo price: $2.99. Meijer Freeze Pops - Regular price: $2.99, summer promo price: $1.99. Meijer Sweet Pickle Relish, 16 oz - Regular price: $2.59, summer promo price: $1.69. Meijer Kosher Dill Hamburger Chips, 16 oz - Regular price: $2.19, summer promo price: $1.69. Meijer Hamburger Buns, 8 count - Regular price: $1.59, summer promo price: $1.39. Meijer Regular Marshmallows, 10 oz - Regular price: $1.19, summer promo price: $1. Meijer American Cheese Singles, 12 oz - Regular price: $2.09, summer promo price: $1.89. See all the Meijer summer foods price drops at Contact IndyStar reporter Cheryl V. Jackson at or 317-444-6264. Follow her on or Bluesky: @cherylv This article originally appeared on Indianapolis Star: Summer food savings. Meijer cuts prices on more than 70 items. See list
Washington Post
28-05-2025
- Entertainment
- Washington Post
A bottle of wine is a fine host gift. These edible gifts are better.
'Tis the season for backyard cookouts, pool parties and summer soirees. As your calendar begins to fill up, it's worth thinking about host gifts — small, meaningful ways of expressing your gratitude for the time and energy they've invested in entertaining. While there's always the option of a last-minute purchase of a bottle of wine, it's the thought that counts, so why not give it a little extra intention to show your host just how much you appreciate their efforts? We've gathered 16 thoughtful and practical recipes to inspire your next host gift. Different from dishes that you might contribute to a potluck, these presents should be personal and made specifically for the host, ideally to be enjoyed without the pressure of serving them at the event. And for when it's your turn to plan the next big bash, check out our archive of more than 10,000 tested recipes. Above. Give your host the gift of a comforting homemade soup mix that's ready to go at their convenience. To keep things as easy as possible, be sure to add a label with cooking directions and storage. Get the recipe. Above. Give your host the gift of a comforting homemade soup mix that's ready to go at their convenience. To keep things as easy as possible, be sure to add a label with cooking directions and storage. Get the recipe. Often referred to as the 'Jewish biscotti,' like regular biscotti, mandelbread is also baked twice. This, along with a generous helping of chopped walnuts, gives these cookies their signature crunch. These cookies are also studded with dried cherries, and their elongated shape makes them excellent dunking companions to a cup of tea or coffee. Get the recipe. Often referred to as the 'Jewish biscotti,' like regular biscotti, mandelbread is also baked twice. This, along with a generous helping of chopped walnuts, gives these cookies their signature crunch. These cookies are also studded with dried cherries, and their elongated shape makes them excellent dunking companions to a cup of tea or coffee. Get the recipe. You'll want to prep vanilla extract with plenty of time ahead of your outing, as it must be made at least one month in advance before use. Personalize it with the recipient's favorite spirit: vodka, bourbon, rum or brandy. Alternatively, you can concoct a batch to have on hand for future occasions. Get the recipe. You'll want to prep vanilla extract with plenty of time ahead of your outing, as it must be made at least one month in advance before use. Personalize it with the recipient's favorite spirit: vodka, bourbon, rum or brandy. Alternatively, you can concoct a batch to have on hand for future occasions. Get the recipe. A fruity jam makes for a sweet surprise. This recipe calls for raspberries, one of the easiest fruits to make jams from thanks to their high amounts of naturally occurring pectin, but you can adapt it to best suit your host's tastes. Get the recipe. A fruity jam makes for a sweet surprise. This recipe calls for raspberries, one of the easiest fruits to make jams from thanks to their high amounts of naturally occurring pectin, but you can adapt it to best suit your host's tastes. Get the recipe. Since the beginning of the coronavirus pandemic, sourdough bread has been having a moment — and for good reason. These basic loaves are relatively inexpensive to make and feel homey with their crispy crusts and chewy, tangy centers. You'll need ample time to embark on this project, as the first step is to build a starter and keep it alive. Get the recipe. Since the beginning of the coronavirus pandemic, sourdough bread has been having a moment — and for good reason. These basic loaves are relatively inexpensive to make and feel homey with their crispy crusts and chewy, tangy centers. You'll need ample time to embark on this project, as the first step is to build a starter and keep it alive. Get the recipe. Instead of bringing a dish to be served at a dinner party that you're attending, pack a batch of these light and fluffy scones for your hosts to have the next morning. Get the recipe. Instead of bringing a dish to be served at a dinner party that you're attending, pack a batch of these light and fluffy scones for your hosts to have the next morning. Get the recipe. Your host will appreciate this warm and cozy apple loaf, a family recipe from professional baker Maggie Austin LaBaugh. Get the recipe. Your host will appreciate this warm and cozy apple loaf, a family recipe from professional baker Maggie Austin LaBaugh. Get the recipe. Great for breakfast or snacking, a jar of artisanal granola gift is customizable, budget-friendly and easy to make. Get the recipe. Great for breakfast or snacking, a jar of artisanal granola gift is customizable, budget-friendly and easy to make. Get the recipe. This simple, fudgy Bundt cake is for the chocolate lovers. 'It's so cocoa-forward, it may remind you of a brownie,' says Post recipes editor Becky Krystal. Get the recipe. This simple, fudgy Bundt cake is for the chocolate lovers. 'It's so cocoa-forward, it may remind you of a brownie,' says Post recipes editor Becky Krystal. Get the recipe. Quick-pickled jalapeños are a nearly effortless way to impress any host. This recipe takes only five ingredients and an overnight rest in the fridge. Get the recipe. Quick-pickled jalapeños are a nearly effortless way to impress any host. This recipe takes only five ingredients and an overnight rest in the fridge. Get the recipe. Fragrant nut butter makes a lovely addition to a freshly baked loaf of bread, or shines on its own. Get the recipe. Fragrant nut butter makes a lovely addition to a freshly baked loaf of bread, or shines on its own. Get the recipe. Mastering the art of fortune cookie-making requires quick fingers and a bit of practice, but the result is a standout way to send thank yous and other fun messages to your host. Get the recipe. Mastering the art of fortune cookie-making requires quick fingers and a bit of practice, but the result is a standout way to send thank yous and other fun messages to your host. Get the recipe. A classic tray of brownies is always a welcome treat, especially when it comes to these thick, fudgy squares. Dress them up with chocolate chips or toasted chopped walnuts, or leave them as-is for the brownie purists. Get the recipe. A classic tray of brownies is always a welcome treat, especially when it comes to these thick, fudgy squares. Dress them up with chocolate chips or toasted chopped walnuts, or leave them as-is for the brownie purists. Get the recipe. This homemade caramel sauce can be made as sweet or as bitter as desired. Wrap it up in a decorative jar, and gift it alongside a pint of your host's favorite ice cream. Get the recipe. This homemade caramel sauce can be made as sweet or as bitter as desired. Wrap it up in a decorative jar, and gift it alongside a pint of your host's favorite ice cream. Get the recipe. 'Packed in a glass jar and tied with a ribbon, they make a lovely holiday hostess gift,' writes Nourish columnist Ellie Krieger about these fancy nuts. Glazed with maple syrup, and lightly seasoned with cinnamon and cayenne, they're versatile and practically effortless to make. Get the recipe. 'Packed in a glass jar and tied with a ribbon, they make a lovely holiday hostess gift,' writes Nourish columnist Ellie Krieger about these fancy nuts. Glazed with maple syrup, and lightly seasoned with cinnamon and cayenne, they're versatile and practically effortless to make. Get the recipe. One of the best ways to score points with a dog owner is to win over their furry friend, and these homemade dog treats are sure to do the trick. Get the recipe. One of the best ways to score points with a dog owner is to win over their furry friend, and these homemade dog treats are sure to do the trick. Get the recipe. Infused with the flavors of apple pie, this batched Old-Fashioned cocktail can be stashed in the fridge for up to two weeks for your hosts to enjoy at their leisure. Get the recipe. Infused with the flavors of apple pie, this batched Old-Fashioned cocktail can be stashed in the fridge for up to two weeks for your hosts to enjoy at their leisure. Get the recipe.
CBS News
26-05-2025
- Climate
- CBS News
Quiet and mild for Memorial Day in Maryland
Memorial Day in Maryland started with clouds for much of the state and a few light showers in southern zones. The Baltimore area stayed north of the showers but a few locations in southern Maryland and the lower Eastern Shore woke up to a couple of rain drops. Sunshine returns late in the morning going into the afternoon, mixing with some clouds. Temperatures peak in the 70s this afternoon away from the mountains and the beaches. Across the state it looks like a great weather day to get outside for any reason - exercise, parades, cookouts. With low humidity, it'll be another great day to open up the windows and let the light breeze through. Clouds will eventually start to fill back in later today. We stay dry through late on Tuesday. Tuesday night into Wednesday brings our next round of widespread rain to the area. Showers on Wednesday may be heavy at times. High temperatures on Wednesday briefly dip back into the mid to upper 60s. Thunderstorms look more likely on Thursday but overall rain chances look more scattered for the end of the work week.
CNET
23-05-2025
- General
- CNET
Hosting the Cookout This Memorial Day Weekend? This Trick Will Deliver the Perfect Steak
Memorial Day weekend is here, announcing the start of summer and kickstarting cookouts all over the country. If you're aiming to impress by grilling up steak this weekend, there are a few things to keep in mind. If you prepare it properly, steak can be tender, juicy and perfect for a warm summer day. Getting your steak cooked just right can be easier said than done. Steak's taste and texture both depend on how long you cook the meat for, and it can be tricky to get it right. If you overcook your steak you can end up with a dry dish that is too tough, but undercooking a steak may leave you queasy from the bloody interior. With a few simple techniques, you can avoid over- and undercooking, so you can serve up steaks that are tender, juicy and cooked exactly the way your guests like them. A meat thermometer is the perfect tool for checking whether your steak is rare, medium rare or another temperature. But if you don't have one, your hand and a few fingers can help you determine the doneness of your favorite cuts of steak. Yes, you read that correctly: You can use your fingers. To get the inside scoop on how pro chefs measure doneness of ribeye, strip or flank, I spoke to Joe Flamm, chef-partner and culinary director of Chicago's BLVD Steakhouse. "Doneness is such a preference and everyone has their own," he said. "For something as simple as steak, prepared with just salt and fire, you want it exactly how you want it." We love using a meat probe for checking the temp on larger cuts of meat, chicken and other foods, but this gadget-free method works on steaks and burgers and saves you from having to pull out the thermometer. Here, we unpack a simple trick for testing steak doneness using only your hands, guaranteeing you'll nail it every time. Read more: A Beef Expert Told Me the Best Cheap Steak Cuts to Look for at the Market Practice makes perfect Fancy meat thermometers do a nice job at reading internal temps, but you can save some money and learn to test doneness like the pros do. James Bricknell/CNET Doneness in steak is frequently associated with color, as the steak goes from bright red when rare, through various stages of pink, until it becomes well done and has the pink cooked completely out of it. (RIP, ribeye.) It's difficult to gauge color without cutting into the steak, which you don't want to do until it comes off of the heat and has a moment to rest. Otherwise, the juices spill out of it, making for a drier, tougher outcome, especially if you're going to put it back on the fire for additional cooking. It's even more important not to do this prematurely if your preference leans toward medium well or well done; you want as much juice left in the meat as possible. Doneness is also associated with temperature, with the internal temperature of the inside of the meat typically graduating between 120 and 160 degrees Fahrenheit as you move between rare and well done. This can be accomplished with a meat thermometer, but there is another method frequently applied by chefs that doesn't require any gadgets. Nailing the perfect doneness for your next steak takes nothing more than a few pokes. Brian Bennett/CNET With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for consistency and accuracy," says Flamm, but "for smaller cuts and for speed, many chefs can check it by feel," he says. "If you're cooking 100 filets a night, every night, it begins to fall into place." Understanding doneness in steak and why overcooking is bad Overcooking steak is the fastest way to ruin a perfectly good piece of meat. Tyler Lizenby/CNET What's a home cook to do who isn't in the habit of cooking dozens of steaks on repeat, many times a week? Before we get to the shortcut trick to help you learn this, it's important to understand the transformation your steak undergoes as it cooks to higher and higher temperatures. In basic terms, the longer a steak cooks, the firmer the meat becomes, which has to do with the chemical process the meat is undergoing. "Whenever you cook a steak for a longer period there's a breaking point where fat and muscle are done breaking down," explains Flamm, "and you're just drying out the steak and losing moisture, which gives the steak a tougher texture." This increasingly firmer or tougher texture is key to being able to check the doneness of steak without relying on a thermometer. Read more: I Did the Math to See if Buying Meat Online Is Cheaper Than the Grocery Store Technique for testing doneness Learning to check for doneness by feel doesn't necessarily require hundreds of dollars of raw materials to get the requisite practice. Neither does it rely on any particular gadget. It's not exactly a one-handed method, but the method only involves the use of your hands. Whether or not you have the means or mentality to quit your job and go to culinary school, here's a culinary school trick to understand doneness in meat, using the fleshy base of your thumb as a point of comparison in the resistance of the steak when poked. Here it is: With one hand, gently touch your thumb and forefinger together, keeping the rest of your fingers relaxed, in a half-assed "A-OK" signal. You don't want to press your thumb and forefinger together -- simply make light contact between them. With the forefinger of your opposite hand gently poke the fleshy base of your thumb. Pamela Vachon/CNET You're not pressing down here, just giving it a quick jab. This is approximately the level of resistance you should feel for a medium rare steak when similarly jabbed in the center of the meat. (Quick aside here about clean and/or gloved hands. Also, the steak will be hot on the outside, yes, but again, a brief jab is all that's in order.) Pamela Vachon/CNET Subsequently, as you move your thumb to lightly touch your middle finger, the tension in the base of your thumb increases, and this represents how a medium-cooked steak should feel. As you stretch your thumb to reach the ring finger, now you've got medium well, and the tension in the thumb when touched with the pinkie finger reveals well done. Pamela Vachon/CNET Regardless of how you like your steak cooked, and how you'd personally define it, now you have a consistent point of comparison available to you at all times with which to practice, whether you're cooking steak once a week or once a year. Pamela Vachon/CNET What's the best way to cook steak? Searing steak followed by some indirect heat to bring it up to the desired doneness is the preferred method of many professional chefs. David Watsky/CNET So, what's the best way to cook a steak? Opinions abound regarding direct heat versus indirect heat, hard searing and reverse searing, and even cooking steak in an air fryer. Flamm recommends a time-honored method: "For me, it's searing the steak hard, and then using indirect heat to slowly let it render and come up in temp to the place where you want it to be," he says, finishing your seared steak in the oven. You can consult various recipes for time and temperature recommendations with the indirect heat method, just be sure to factor in that your steak will continue to cook while resting, and to take your steak out and give it a good jab every so often. Read more: Avoid Dry Beef Syndrome: Here Are the Best Ways to Reheat Steak
Wall Street Journal
15-05-2025
- General
- Wall Street Journal
This Potato Salad Recipe Will Send You Straight to the Top of Everyone's Guest List
Social gatherings used to be so easy. All you had to do was climb the ranks of society, master the art of small talk, strap on multiple constrictive layers and know which of twenty-four utensils to use. Today, as we navigate very-casual dinner parties, cookouts, backyard hangs, holiday gatherings and movie nights, it's far more stressful due to four loaded words: 'What can I bring?' Bringing a dish to a party is not a competition, but it also kind of is. Everyone wants theirs to be the one that spurs second helpings and whispers of 'Did you try that?!'
