We've all been there. You're ready at the grill, only to realize the burgers are still rock-solid in the freezer. However, before you make any drastic changes to the menu or order takeout, there's good news - you can absolutely grill frozen burgers, and the results might surprise you.

Quick Answer

Yes, you can grill frozen burgers safely and successfully, although they'll take about 50% longer to cook than thawed burgers. That means about 15 to 20 minutes instead of the usual 8 or 10 (meaning about 4 minutes per side as I did here). I recommend medium heat rather than high. I also recommend flipping more frequently, and be sure to check that the internal temperature reaches 160°F before serving.

Why Grilling Frozen Burgers Actually Works

Frozen burgers have one advantage over thawed burgers: they hold their shape perfectly through grilling. There is no risk of the patty falling apart on the grates or of it shrinking into a hockey puck. The slower cook is also an advantage, as it results in more even doneness from edge to center, with less of the gray, overcooked ring you sometimes get from thawed burgers that were seared too hot. That said, the trade-off is increased time and a slight loss of that hard-seared crust. For weeknight burgers or a casual backyard BBQ, that trade-off is more than worth it, in my opinion.

How to Do It Right

• Use Medium Heat: High heat will char the outside before the inside thaws. Aim for a grill temperature of around 350-400°F.
• Don't season before cooking: Salt, pepper, and other seasonings will not stick to a frozen burger, let alone penetrate into the meat. Wait until the patties have been on the grill for a few minutes and the exterior has begun to thaw before you start seasoning.
• Flip More Often: Whereas I would only flip a thawed burger once or twice (as I did here, I recommend flipping frozen burgers every 3-4 minutes. This promotes even cooking and prevents the outside from burning while the inside catches up.
• Keep the Lid Closed Between Flips: A closed lid traps heat and helps the center thaw and cook through more evenly, so I recommend keeping it shut between flips.
• Always Check the Temperature: Do not go by time or appearance alone when grilling frozen burgers. This is unsafe. Instead, use an instant-read thermometer inserted into the thickest part of the patty. Look for a temperature of 160°F as a safe minimum temperature.

What Not To Do

• Don't try to Separate Frozen Patties that are Stuck Together: Run the package under cool water for a minute or two until they slide apart (not warm water). Forcing them risks tearing the meat.
• Don't Grill Frozen Burgers Thicker than ¾ Inch: Thick frozen patties have a hard time cooking through without burning the outside. Standard supermarket patties (1/4 to ½ inch) work the best.
• Avoid Thawed then Refrozen Burgers: Do not cook from frozen if the burgers were previously thawed and then refrozen. The texture and food safety both suffer.

Bottom Line

Frozen burgers can indeed be cooked on the grill and are a delicious weeknight shortcut. Just be sure to lower the heat to medium, give them more time, flip more frequently, and check the temperature before serving. Done properly, you'll get a juicy, evenly cooked burger without having to wait for them to thaw.

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Summer is the season of impromptu gatherings, pitchers of something cold resting on the porch, lingering sunsets, and salty air.

Today we're gathering our favorite summer recipes from bright seasonal salads and backyard grilling favorites to refreshing desserts and easy entertaining ideas- each one inspired by the simple beauty of summer living.

Whether you're hosting a holiday cookout, planning a garden brunch, or enjoying a quiet dinner beneath the stars, these recipes are meant to celebrate the season one delicious bite at a time.

From the Garden

Whether it's from the backyard or the farmer's market, here are some warm-weather recipes focused on our favorite seasonal ingredients:

• Charred Corn and Peach Salad - The sweet and savory combination of grilled corn and fresh peaches creates a refreshing and satisfying salad you'll be craving all summer long!
• Summer Eggplant Salad - This layered salad has been a longstanding reader-favorite recipe, and for good reason! Breaded eggplant slices are tiered with garden-fresh tomatoes, basil, red onion, and capers.
• Moroccan Tomato Salad - This is one of my favorite go-to recipes when it comes to summer salads. It's refreshing, bright, and incredibly easy to toss together.
• Fresh Garden Tacos - Inspired by all the flavors of my patio garden, these tacos feature a medley of colorful vegetables and juicy fruits, all wrapped in a soft corn tortilla, and then drizzled with a zesty cilantro dressing.

Straight off the Grill

There is something timeless about cooking over an open flame. The crackle of the grill and the smoky perfume of summer seem to invite everyone outdoors, where conversation lingers as easily as the evening light. Here are some dishes to inspire such nights:

• Grilled Pork Souvlaki - One bite of our Grilled Pork Souvlaki and you'll be instantly teleported to the Greek coast. Our recipe is bursting with the bright, fresh flavors of summer herbs and citrus!
• Honey Mustard Grilled Pork Chops - Served with a homemade honey mustard sauce and grilled avocados, these pork chops are perfect for summer grilling!
• Grilled Country Style Ribs - Ribs are a summer essential. These are prepared in a chili and jalapeno marinade, then plated with a pair of dueling sauces - Spicy Teriyaki BBQ and Classic Honey Mustard.
• Ultimate Steak Board - Whether you're looking to add a little luxury to your home menu or just looking for something delicious to make for your family, this steak platter is sure to be a hit. So, fire up the grill!
• Banana Pepper Hot Dogs - This recipe is a simple upgrade over a traditional classic that's perfect for backyard BBQs, quick lunches, picnics, or as part of a game day spread. Best of all, it doesn't skimp on indulgence.

Seaside Summer Favorites

Turn your menu into a seaside escape with these coastal-inspired favorites:

• Spicy Shrimp Tacos - This recipe brings heat, flavor, and blissful simplicity in equal measure. We're using only simple ingredients, ingredients you can readily find at your local grocery store, and I promise there are no complicated cooking techniques ahead.
• Grilled Lobster Tails - Baste with a lemon-and-garlic butter sauce; this is a simple-yet-luxurious way to prepare lobster tails that's accessible even to those who've never prepped a lobster before.
• Beer Battered Fish and Chips - These are deliciously crisp with a succulent, tender interior. You'll never want them any other way!
• Paella Valenciana - This is perfect for food lovers seeking a bold, authentic Spanish dish. This recipe is designed for home cooks who want to recreate the warmth and flavor of traditional paella in their own kitchens.
• Summer Salmon Salad - This dish is a perfect go-to when you're craving something cold on a hot summer's day.

Summer Sips

Your summer menu isn't complete without refreshments, and we have a delicious array of frosties, mocktails, and a kicked-up lemonade!

• Sun Tea - Making sun tea is a nostalgic summer tradition. With just your favorite tea, fresh water, and sunshine, you can brew a naturally sweet, refreshing drink without turning on the stove.
• Botanical Gin Lemonade - We're kicking up the beloved lemonade with a splash of French botanical gin. It adds an herbaceous spice to the zesty sweetness, making this cocktail the ultimate summer treat!
• Blue Curacao Mocktail - Inspired by the famous blue curacao cocktail, our mocktail is an ode to the season with sweet and refreshing notes of citrus and pineapple.
• Cherry Mint Slushie - Sweet Bing cherries are blended with ice, fresh mint, a squeeze of lemon, and a touch of sugar for a satisfying, sweet treat.
• Virgin Piña Colada - This mocktail frostie is so refreshing and delicious- perfect for everyone to enjoy by the pool or on the dock!

Ending on a Sweet Note

Wrapping up the summer soirée, we have a dessert spread that is easy and seasonal. There's something for everyone to enjoy:

• Classic Eton Mess - This traditional English dessert boasts doubled whipped cream, crushed meringue cookies, and a mix of fresh strawberries and cherries.
• Fresh Blueberry Pie - A rich blueberry filling is baked into a sweet homemade pastry crust that will bring everyone over!
• No-Churn Lemon Curd Ice Cream - This recipe is everything you want in a summer treat: creamy, refreshing, and delightfully easy to make. With no ice cream maker required and just four ingredients (egg yolks not included), it's a recipe that invites you to slow down, savor the season, and indulge in the fleeting days of summer. 
• Strawberry and Cream Cake - This cake is layered with a moist vanilla base, fresh cream, and strawberries!
• Brown Butter S'mores Chocolate Chip Cookies - These cookies are the ultimate campfire-inspired treat! They boast of nutty browned butter, marshmallows, bits of graham crackers, and lots of dark chocolate sprinkled throughout.

How to Host an Unforgettable Summer Soirée

There is something magical about entertaining in the heart of summer. Perhaps it is the way twilight lingers a little longer in the evening sky, or the way the garden hums with life, fireflies flickering among the hedges, as conversation drifts as softly as the warm night air.

Inspired by Shakespeare's A Midsummer Night's Dream, we imagined a table that embraces the romance of the season- a gathering place where nature and whimsy meet, and every detail feels touched by a bit of enchantment.

For those evenings when ordinary will not do, here are a few ways to create your own midsummer dream:

1. Begin with Soft Layers and Natural Textures - The most inviting summer tables never feel overly formal. A softly draped tablecloth becomes the foundation, creating movement and texture much like the folds of a woodland gown. Neutral dinnerware allows seasonal dishes to take center stage while lending an effortless elegance to the setting.
2. Let Candlelight Tell the Story - The table takes on a golden glow as the sun descends, and candlelight becomes the evening's most important guest. I love these sculpted candles that add an artful touch when paired with antique-inspired holders in warm metallic tones. String lights help add to the whimsy with their soft, golden hue.
3. Bring the Garden to the Table - A midsummer gathering should feel connected to the natural world. This is where I love to gather flowering branches and sprigs of herbs and arrange them loosely in decorative pitchers and vessels. The beauty lies in their untamed elegance.
4. Add a Touch of Whimsy - Every enchanted table deserves a few unexpected details. Think delicate floral glassware that catches the evening light beautifully, while botanical napkins and moon-inspired accents help tell the story. Like Shakespeare's fairies hidden among the trees, the magic is often found in the smallest things.
5. Tie It All Together with Silk Ribbons - One of the simplest ways to create a romantic tablescape is with ribbon. This is where I let my inner child out. Remember those paper ribbons that would be strung up for birthday parties? Well, let's elevate that nostalgia with silk ribbons tied around napkins, menus, flower bundles, or the stems of wine glasses. This small detail adds movement and softness while reinforcing the dreamlike aesthetic that inspired the collection.

At its heart, a midsummer table is not just about the decorations.

If summer has a magic of its own, perhaps it is found in evenings such as these-beneath glowing lights and the canopy of moonlit skies, gathered around a table prepared with care.

We've gathered our favorite pieces for creating this Midsummer Night's Dream tablescape- from romantic linens and floral glassware to candlelight accents and garden-inspired serving pieces. So whether you're planning an intimate dinner on the porch or a festive summer celebration, these are the details we're reaching for all season long.

Enjoy with love!

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The post Summer Gathered Around the Table: 25 Recipes for Slow Evenings, Garden Gatherings & Sunlit Weekends appeared first on Living The Gourmet.

Have you ever pulled a sheet pan from the oven and found perfectly cooked chicken sitting beside scorched broccoli? Or have you cooked a pan meal stovetop only to receive perfectly tender vegetables resting alongside undercooked meat? If so, you've run into the most common one-pan cooking problem there is. The good news is this: it's completely fixable once you know why it happens.

Quick Answer

Vegetables and proteins finish cooking at different times because they have different densities, different water content, and different ideal cooking temperatures. The fix is to stagger when you add different ingredients to the pan, to cut everything to sizes that complement cooking times, and group items by how long they take to cook. Add longer-cooking items first, then introduce quicker-cooking ones partway through. All of this applies to whether you're prepping your one-pan meal in the oven or on the stovetop in a skillet.

The Three Reasons It Happens

Different Densities

Potatoes are dense, as are carrots, and that means they'll take far longer to cook through than a relatively airy zucchini or a mostly hollow (except for juice and seeds) cherry tomato. As a result, putting a potato and a zucchini in the same pan to start cooking at the same time will result in a scorched zucchini. As such, be sure to check ideal cook times for your ingredients.

Different Water Content

High-moisture foods (tomatoes, zucchini, mushrooms) release water and cook quickly. By contrast, starchy, low-moisture vegetables (potatoes, squash, root vegetables) need more time and higher heat to soften and brown.

Different Target Temperatures

Chicken needs to reach 165° F, but most (almost all) vegetables are done once their fork tender or caramelized. In other words, almost all vegetables will be done long before the meat is.

How to Fix It

Stagger Your Ingredients

Start off with the longest-cooking items first. That means things like potatoes, carrots, and other root vegetables. Roast for about 10-20 minutes (depending on how large or small you've sliced them), and then add your proteins and quicker cooking vegetables for the remaining time so that everything finishes together. Basically, add in delicate, quick-cooking ingredients like tofu, tomatoes, or zucchini later in the cooking process. You can see this technique in action with our One Pan Sausage and Peppers recipe and in our Pan Roasted Brisket of Beef.

Cut For the Cook Time

Slice up slower-cooking vegetables smaller and quick-cooking vegetables larger to help even out the cook times. I wouldn't recommend slicing up proteins unless you're marinating them, as the juices will run, drying out the meat.

Group Strategically on the Pan

Group similar items together. This allows you to pull a finished section off the pan to let the rest keep cooking, or to shield finished items with foil. This tip applies only if you're oven-cooking.

Don't Crowd the Pan

Overcrowding traps steam. This makes everything cook unevenly and prevents browning. Give ingredients room to cook in a single layer. Steam is the enemy of one-sheet cooking.

Bottom Line

Basically, the trick is controlling when each ingredient starts cooking, rather than cooking everything all at once. Once you begin staggering your ingredients and matching your cut sizes and cooking times, your one-pan dinners will begin cooking evenly.

The post Why Do My Vegetables and Proteins Finish Cooking at Different Times? appeared first on Living The Gourmet.

Meatballs are done when they reach an internal temperature of 160°F (for beef or pork) or 165°F (for poultry), as measured with an instant-read thermometer inserted into the center of the largest meatball. Visually, fully cooked meatballs are no longer pink inside, and in terms of texture, they should be firm to the touch. When cut, they should release clear rather than pink juice. Cooking time varies based on size and method, but standard 1 and a half inch to 2-inch meatballs typically take 20-30 minutes in the oven.

Quick Answer

I recommend using an instant-read thermometer for accuracy. Look for a temperature of 160°F for beef, pork, and lamb, or a temperature of 165 for chicken and turkey. Without a thermometer, I would recommend cutting the largest meatball in half. It should be uniformly brown throughout with no pink in the center, and the juices should run clear. The cooking time for this should be about 20-25 minutes if baking in an oven at 400 degrees F, 25-30 minutes simmering in sauce, or about 10-15 minutes panfrying (which I recommend finishing by simmering in sauce).

Methods to Check for Doneness

Instant-Read Thermometer

This is the most accurate, as well as the easiest, method to check for doneness. Simply insert the thermometer into the center of the largest meatball (without touching the bottom of the pan, and yes, I've done this by accident, only to be shocked by the 200+ degree reading. As I've stated twice now, the temperature should be 160 degrees for red meat, or 165 degrees for poultry. I will add that using an instant-read thermometer is the only truly foolproof way to check for doneness, as it does not rely on visual cues, textural cues, or simple timing and guessing.

Cut Test

This is a visual cue test, and as such, it is imperfect. Basically, cut the largest meatball in half, and check the interior. The meat should be uniformly brown, without any trace of pink. In addition, the juices should run clear as you cut. Pink, in this case, means unsafe. We do not want undercooked chopped meat. I'll also say that, in addition to no pink traces, the meatball should also feel firm, rather than mushy.

Juice Test

This is related to the cut test, or really should be considered a part of the cut test - and I would 'not' advise relying on this test alone unless you are super averse to cutting a meatball prior to serving. Basically, puncture the meatball with a knife, and let the juices run. If they're clear, proceed to cut the meatball and check the interior.

Firmness Test (Least Reliable)

I truly don't recommend relying on this test, except as a prelude to the cut test. Basically, if the meatball feels mushy, it isn't done. If the meatball feels firm, proceed to the cut test.

Cooking Times by Method

• Baking (400°F): 20-25 minutes, assuming your meatballs are about 1 and a half to 2 inches in diameter. Be sure to turn the meatballs once halfway through baking.
• Simmering in Sauce: 25-30 minutes at a gentle simmer after an initial searing to allow the flavors to meld.
• Pan-Frying: 10-15 minutes to brown on all sides over medium heat.
• Slow Cooker: 4-6 hours on low after browning, or about 2-3 hours on high.

Safety Reminder

I'm not a fan of rare chop meat, and you shouldn't be either. Don't rely solely on timing or texture. Also, remember that size affects cooking. Larger meatballs need to be cooked longer. Always check the largest meatball since it cooks the slowest.

And that's my guide on how to tell when meatballs are done. If you have any questions or suggestions, be sure to let us know in the comments below.

The post How To Tell When Meatballs Are Done appeared first on Living The Gourmet.

The best wine for meatballs depends on the sauce and the seasonings, though medium-bodied red wines like Chianti, Sangiovese, Barbera, or Montepulciano all work beautifully with any traditional tomato-based sauce and meatballs. For meatballs with sweet profiles (such as those with raisins or fruit preserves), I recommend choosing wines with good fruit character, such as Garnacha or Zinfandel. The key is matching the wine's intensity to the sauce's richness and acidity.

Quick Answer

For classic Italian-American meatballs in tomato sauce, serve Chianti, Sangiovese, or Barbera. The acidity in these wines cuts through the richness of the meatballs and beautifully complements the tomato sauce. For Swedish meatballs with cream sauce, I would recommend Pinot Noir or Beaujolais. For spiced meatballs (paprika, or Middle Eastern spices), I recommend Tempranillo, Syrah, or Grenache-based wines. Match the wine's body to the sauce's weight: light sauce = lighter wine; hearty sauce = fuller-bodied wine.

Wine Pairings by Meatball Style

Italian Meatballs in Tomato Sauce

Chianti and Sangiovese are classic pairings. The bright acidity of these wines matches the tomato sauce perfectly, while the tannins cut through the meat's richness. Barbera, similarly, offers acidity but with softer tannins and juicy red fruit essences. Montepulciano d'Abruzzo provides earthiness and structure. These Italian wines are all but tailor-made for this dish.

Sweet-Savory Meatballs

For meatballs with sweeter ingredients such as dried fruit, fennel, raisins, or preserves, choose wines with ripe fruit character, such as Spanish Garnacha, which offers strawberry and spicy elements. Zinfandel, too, provides jammy fruit notes that complement sweetness, or Spanish Tempranillo, which features a balanced sweet and savory profile. The fruit notes in these wines work to echo the sweet components in the meatballs without clashing.

Swedish Meatballs (and Meatballs with Cream Sauce)

For Swedish meatballs, or any meatball that you're pairing with a cream sauce, you want to stick with lighter red wines such as Pinot Noir or Beaujolais. These types of wines have enough acidity to cut through the cream without overwhelming the other ingredients or flavors. White wines can also work, such as oaked chardonnay or off-dry Riesling.

Spiced Meatballs

For meatballs spiced with paprika, cumin, or various Middle Eastern flavors, you want wines that can handle bold or spicy flavors, such as Syrah/Shiraz or Grenache-based blends that offer earthy warmth. Spanish Rioja is also a great match.

Key Pairing Principles

1. Match Acidity: Tomato-based sauces need acidic wines such as Sangiovese or Barbera to avoid tasting flat.
2. Consider Sweetness: Greek meatballs, meatballs with sweet elements such as fruit or caramelized onions, pair better with fruit-forward wines than dry wines or tannic red wines.
3. Mind the Sauce: The sauce matters more than the meat. Cream sauce requires different wines than tomato sauce, and spiced sauces require different wines than milder sauces.
4. Don't Overthink It: When in doubt, Italian meatballs mean Italian wine. Regional pairings almost always work because the food and wine evolved alongside one another.

Bottom Line

For traditional Italian-American meatballs in red tomato sauce, you can't go wrong with a decent Chianti or Sangiovese. Remember to always match the wine's intensity to the sauce's richness, and consider any sweet or spicy elements when choosing the wine.

And that's our guide for pairing wine and meatballs. If you have any questions or suggestions, feel free to let us know in the comments below we always love hearing from you.

Happy Cooking!

The post What Wine Pairs with Meatballs? appeared first on Living The Gourmet.

Memorial Day officially marks the arrival of summer- a season meant for lingering evenings spent outdoors creating new memories. It is a holiday marked not only by remembrance, but by gathering- by tables carried into the backyard, the scent of something sweet charring on the grill, pitchers of iced tea sweating gently beneath the afternoon sun, and the sound of laughter filling the air that makes the days feel endless. Today, we are sharing a collection of recipes perfect for the long weekend ahead- simple dishes meant for passing, sharing, and savoring with the people we love most.

Grilling Recipes

• Steakhouse Burgers -  Our Steakhouse Burgers combine the robustness of grilled ground beef, the tangy richness of steak sauce, and the irresistible charred goodness that can only be achieved on a hot cast-iron pan or grill. Each bite is a harmonious symphony of juicy meat, smoky goodness, and a touch of zesty steak sauce that helps elevate the entire experience. For fish-lovers, our Crispy Flounder Fillet Sandwich is the perfect option!
• Asian-Style Hot Dogs with a Teriyaki Glaze - We're elevating summer's menu with our Asian-Style Hot Dogs that are slightly sweet, savory, spicy, and bursting with umami flavors. These hot dogs are grilled and glazed with a homemade Teriyaki sauce, then topped with vibrant toppings like pickled onions, refreshing cucumbers, ginger, and a drizzle of spicy mayo.
• Savory Skirt Steak with Garlic, Butter, & Basil - Few dishes captivate the senses quite like the elegant simplicity of a perfectly cooked steak. From the telltale sizzle to the rich aroma of beef searing in a mix of butter and herbs, to the crisped exterior giving way to the succulent and juicy meat, each bite becomes an indulgence. It's an experience that almost perfectly encapsulates the essence of what defines a satisfying and flavorful meal.

• Spicy Relish Hot Dogs - We're dressing up these franks with a jalapeno relish, fresh sliced tomato, plenty of cheddar, and caramelized onions. Grilled watermelon, peaches, and corn to complete the summer seasonal platter.
• Chicken Caprese Skewers - Savor the flavors of summer with our mouthwatering Chicken Caprese Skewers! This delightful recipe brings together the vibrant essence of a classic Caprese salad and turns it into a delightful, Mediterranean-inspired experience.
• Lemon Garlic Chicken Wings - Today's wings are prepared with a lemon-garlic marinade that's equal parts savory and zesty and then baked to tender perfection with a crispy panko coating. Easy to prepare and easy to love, this chicken wing recipe is sure to be a hit at your next gathering.

Summer Salads

• Charred Corn and Peach Salad - Perfect for a summer barbecue party, this salad combines a medley of smoky, sweet, and tangy flavors that will delight your guests and brighten your table. Featuring the smokiness of grilled corn and bell peppers with the sweetness of fresh peaches, all brought together with a zesty citrus dressing, this salad is simply a delight to indulge in.
• Watermelon Salad - This cool, refreshing watermelon salad is the perfect combo of sweet and salty. It's so easy to toss together and perfect all season long.
• Perfect Picnic Coleslaw - This dressed-up Coleslaw is a nod to the classic cabbage salad we grew up loving and perfect for all those warm-weather cookouts and picnics. It's easy to prepare and perfect to make ahead!

Cookout Sides

• Mexican Street Corn - Sweet grilled corn is brushed with a creamy, mayo-based spread, then seasoned with warm spices. Serve it with a squeeze of citrus and crumbled cotija for a delicious summer side!
• Shrimp Aguachiles (Mexican Ceviche) - This delicious aguachile recipe is deceptively easy to make, combining fresh raw shrimp marinated in a zesty lime marinade, prepared with fresh-squeezed lime juice, and then smothered in a single layer of green chile and cilantro sauce. Best served cold, topped with a combination of fresh avocado slices, pickled onions, and cucumber, this flavorful Mexican appetizer is a perfect side for crispy tortilla chips on warm summer days. That's warm-weather perfection right there.
• Simple Fresh Tomato Bruschetta - This recipe starts with toasted Italian bread, which we top with a simple yet delicious mix of sliced vine-ripe tomatoes, diced red onion, roasted garlic, fresh basil, and extra virgin olive oil. A dusting of grating cheese finishes the recipe, tying it all together. The end result is a back-to-basics bruschetta recipe that's easy to make and easy to love.

Drinks

• Summer Sangria - I call this summer's elixir made up of dry wine, summer fruit, and nostalgia. It's fruity, sweet, refreshing, and one of the most delicious ways to serve wine for the summer.
• Green Tea Slushie - If you want a drink that is refreshing but not complicated, that is satisfying but clean (and preferably without alcohol), then this Green Tea Slushie Recipe checks off all the boxes. It's easy and accessible and is the perfect warm-weather refreshment you can make all season long.
• Watermelon Margarita - Imagine yourself lounging by the pool, feeling the cool breeze on your skin, and taking a moment to indulge in the simple pleasures of summertime. Watermelon Margaritas are the epitome of a perfect summer drink - they're vibrant, juicy, and effortlessly refreshing. With their captivating pink hue and invigorating flavors, they embody the essence of this cherished season.

Desserts

• Summer Peach Crumble - I've always been a fan of fruit desserts, especially in the summer. Fresh pies, cobblers, crisps- these are the best way to make the most of summer's harvest in my opinion. A scoop of ice cream, and honestly, what more do you need?
• Lemon Curd Tartlets - A sweet & zesty lemon curd is set over a shortbread-like crust and topped with sweet cream for a refreshing summer dessert.
• Blueberry Shortbread Bars - Ripe blueberries are baked over a sweet shortbread crust for a simple, but irresistible dessert! You can also use stone fruits, strawberries, raspberries, or apples!

• Chocolate Bliss S'mores Bars - Baked over a buttery graham cracker crust, we layered an assortment of chocolate candies and a golden marshmallow topping. These bars make for a perfect treat to celebrate the new season!
• No-Bake Whipped Cream Cheesecake - This cheesecake is decadently textured and blissfully sweet, featuring a sweetened cheese and cream filling in a graham cracker crust, with a strawberry preserve and fresh blueberry topping.  As a nice bonus, this is - believe it or not - one of the simpler desserts that you can make at home.
• No-Churn Brown Butter Ice Cream - Everything is better with butter. This no-churn delight is cool, creamy, and swirled with brown butter for an ultra decadent treat you'll be craving year-round.

Hosting Tips

• Plan Ahead - The easiest menus are often the ones prepared in stages. Pasta salads, marinated sides, picnic salads, desserts, and refreshments can all be made ahead, allowing the grill to become the only last-minute task once guests arrive.
• Self-Serve Drink Station - A self-serve drink station instantly creates ease for both the host and guest. An ice bucket is the best investment for your summer parties. Nearby, set up bottles of chilled sparkling water, lemonade, teas, and soft drinks in a cooler.
  • Pro Tip: Grace the table with bowls of fresh lemon slices, berries, and mint, not only to elevate the presentation but also to allow guests to garnish their drinks!
• Effortless Tablescapes - The table is most inviting when it feels collected rather than overly styled. A simple linen tablecloth keeps the mood light and effortless. I like arranging the platters family-style to create a welcoming and relaxed feeling.
  • Pro Tip: To keep the tableclothes in place, these weights are a must! Don't forget to protect your spread from pesky summer bugs with these food tents.
• Beyond the Grill - While the grill often becomes the centerpiece of Memorial Day cooking, the dishes guests remember most are often the ones waiting on the table from the moment they arrive. With the warmer weather, I love preparing colorful grazing boards such as this Arisant Charcuterie. Having appetizers prepared before guests arrive will save you so much time in the long run and allow you to enjoy your company.
  • More Ways to Save Time: Serving cold salads allows you to make them the day before, which makes a huge difference on the day of the party. If you're making baked beans for your BBQ, use the slow cooker so you don't have to heat up your kitchen or stand over the stovetop. Lastly, make sure dessert is portioned and sliced for easy serving. By the end of the day, I'm always exhausted, so every little detail matters.

✨ Final Touches

• The Perfect Party Playlist - Music is as essential as a well-thought-out menu in my book of hosting tips. Here's my personal Dinner Party Playlist filled with nostalgic tunes- perfect for easy listening that won't drown out the conversation.
• Shaded Seating - Set up umbrellas around the tables and hang sheer patio curtains to filter sunlight while creating a warm ambiance.
• Keep the Bugs at Bay - Summer evenings are the best part. Sitting around the fire pit with s'mores, watching the fireflies in the garden, sipping coffee while lost in good conversation- only one thing could ruin such a moment. Don't forget the citronella candles to keep mosquitoes from chasing everyone inside. Last year, I discovered this bug repellent, and it saved us all summer long.
• Take-home Containers - Everyone loves taking leftovers home, but I don't love giving away all my glass storage containers. So these compostable, non-toxic take-home containers are durable and affordable for guests.

In many ways, Memorial Day entertaining is less about hosting and more about creating space for conversation and for remembrance. The recipes may anchor the table, but it is the feeling of the gathering that lingers long after the holiday weekend has passed.

From all of us at Living the Gourmet, we wish you a safe and memorable holiday! Cheers!

^{**Note: If you buy something through our links, we may earn an affiliate commission, at no cost to you. We recommend only products we genuinely like. Thank you so much.}

The post Easy Memorial Day Recipes for Summer Entertaining appeared first on Living The Gourmet.

Quick Answer: To prevent fruit from sinking in muffins, toss fresh berries with flour before folding in the batter. The flour coating creates friction that suspends the fruit throughout the muffin rather than allowing the fruit to settle at the bottom. Use frozen berries, while still frozen, as frozen berries release less moisture during baking. Fill muffin cups only one-third of the way full with plain batter before adding the fruit, then layering more batter on top. Avoid overmixing, which thins the batter.

Why Fruit Sinks: The Science

Fruit is heavier and denser than muffin batter, and so the fruit sinks. Simple. As the batter heats in the oven, it becomes even more fluid before it begins to set. Only when the batter sets does the fruit actually stop sinking. This means that if precautions aren't taken to prevent the fruit from sinking, the fruit will inevitably migrate downward through the liquid batter. Fresh berries are particularly problematic in this regard as berries release a lot of moisture relative to their size as they bake, which makes the surrounding batter even wetter and less able to support them. As such, by the time the batter has fully set during baking, the fruit will have already settled at the bottom of the muffin cup.

Prevention Techniques that Actually Work

So, what precautions can we take to ensure that our fruit doesn't sink during baking? Here are my top five tips.

• Toss Fruit In Flour: For fresh berries, chopped fruit, or dried fruit. Toss the fruit in about 1-2 tablespoons of flour (taken from your recipe's total flour amount). The reasoning here is that the flour creates a dry, somewhat rough coating around the fruit that creates friction between the fruit and the batter, helping to suspend the fruit throughout the batter rather than allowing it to sink.
• Use Frozen Berries (Do Not Thaw): Blueberries, raspberries, blackberries, or any other type of berries should be folded into the batter frozen. The frozen fruit stays firm and heavy initially, but as it thaws during baking, the batter has already begun to set, trapping the fruit in place. Frozen fruit also releases less immediate moisture than does fresh fruit.
• Layer the Batter: This is probably the most overlooked (and underutilized) technique: layering. Fill the muffin cups one-third full with plain (no fruit) batter, then add a spoonful of fruit, and then top with the remaining batter. This physically positions the fruit in the middle rather than mixing throughout, preventing sinking since the fruit starts out suspended on the batter rather than within the batter. I do not pretend to understand the physics of why this works.
• Make Thicker Batter: Thicker batter supports fruit better than thin batter. Reduce the overall liquid slightly (roughly 1-2 tablespoons) or add an extra tablespoon of flour when making muffins. The thicker consistency prevents fruit from migrating through the batter.
• Don't Overmix: This is just good practice overall, since overmixing will damage your muffins well beyond whether the fruit sinks or not. Overmixing thins the batter and breaks down its structure, making it less able to suspend the fruit. Instead, mix only until there is no dry flour visible. You want a thick, lumpy batter. For a more thorough overview of why overmixing is bad (such as sunken muffin tops), see our muffin guide.

Best Fruits for Muffins

• Easiest to Use (Least Likely to Sink): Frozen blueberries, dried cranberries, raisins, chopped dried apricots. Diced apples and pears also work well.
• More Challenging (Requires Flour Coating): Fresh blueberries, fresh raspberries, fresh blackberries, fresh peaches, and chopped strawberries all release moisture and are relatively heavy. Definitely coat these in flour.
• Avoid: Any juicy fruit with lots of moisture, especially juicy fruits that are on the heavier side. This isn't to say that juicy fruits cannot be used, but they do require finesse to get right.

And that's our guide on preventing fruit from sinking in muffins. If you enjoyed this guide or tried any of the linked recipes, be sure to let us know in the comments below. We always love hearing from you.

Happy Baking!

The post How to Prevent Fruit from Sinking in Muffins appeared first on Living The Gourmet.

These crispy air-fryer chicken wings are coated in a Korean-Caribbean-inspired spice rub made with gochugaru and Jamaican curry, then tossed in a sweet-and-spicy honey-garlic sesame sauce.

This dish brings together a medley of flavors inspired by both Korean and Caribbean kitchens. Smoky paprika, earthy coriander, fiery gochugaru, and Jamaican hot curry create a deeply aromatic rub with just enough sweetness to balance the heat. Once crisped in the air fryer, the wings are tossed in a glossy sauce of honey, garlic, sesame oil, and toasted sesame seeds for a finish that is equal parts sweet, savory, and spicy.

This is fusion food at its finest. So, grab your aprons and keep scrolling for the full video tutorial and printable recipe card!

Why You'll Love Today's Recipe

Taste and Texture

This recipe can be made in the oven (on convection setting) or air fryer to achieve that crispy exterior without conventional frying.

The Caribbean rub offers warmth against the Korean-inspired flavors of the dry rub. Then, for extra depth, the sweet and spicy honey sesame sauce brings this dish to life.

Difficulty Level

This recipe comes together in under an hour, making it approachable for both novice homecooks and veteran chefs alike.

Best of all, it's great for meal prepping since it can be made a day ahead. It also reheats well, perfect for leftovers!

Ingredient Checklist

• Chicken Wings: You can always use drumsticks, thighs, or tenders for this recipe.
• Cooking oil: Use a neutral cooking oil to drizzle over the wings before air-frying them. Alternatively, you can also use sesame oil for added flavor.

For the Dry Rub

• Gochugaru (Korean Red Pepper Flakes): Unlike other types of red pepper flakes, gochugaru is moderately spicy with a subtle smoky, slightly sweet taste to it.
• Black Pepper: For added heat, I like fresh cracked black pepper. Adjust to your heat tolerance. If you prefer to keep the dish mild, omit the black pepper.
• Garlic Powder: Garlic powder isn't as pungent as fresh garlic. It's milder but better suited for spice rubs than fresh garlic. I also recommend garlic powder over garlic salt because it's 100% pure dried garlic and allows you total control of the sodium in the dish.
• Jamaican Hot Curry: This is where things start getting a little unexpected. I love playing with different flavor profiles, and I've always loved creating my own spice mixes and dry rubs. Jamaican hot curry offers a spicy, yet earthy balance, which I think plays deliciously into the bold flavors here.
• Coriander: A warm, citrusy note offers balance and warmth.
• Paprika: This warm spice adds a little smokiness without overpowering. Again, these spices have similar background notes that just work seamlessly together.
• Dried Oregano: A little more robust than other spices, a little goes a long way, but ties everything together.
• Sugar: With all the warm spices and smoky flavors, a pinch of sugar helps to cut through it and mellow things out.

For the Sauce

• Grilled garlic: For the sauce, we want the flavors to be bolder. For that reason, we're grilling up the garlic cloves to release their natural juices so it stands out in this sauce.
• Honey: Slightly sweeter than granulated sugar but with more flavor depth.
• Gochugaru (Korean Red Pepper Flakes): Gochugaru is really the star of today's recipe, and since it's on the mild side, we're using it in both the rub and the sauce.
• Sesame oil: Sesame oil has a distinct nutty flavor that makes it delicious for cooking, drizzling, and making sauces.
• Sesame seeds: For added nuttiness, give the seeds a quick toast beforehand.
• Parsley: With all the different flavors, it's nice to add something fresh and earthy like parsley. You can use cilantro, but I enjoy the subtlety behind parsley more. You can also use fresh scallions as well.
• Salt: Just a pinch to bring all the flavors together.

Equipment

• Parchment paper: Minimize cleanup with parchment paper. Furthermore, it helps keep the inside of the air fryer cleaner.

Tips for Crispy Air Fryer Wings

1. Pat the Wings Dry: Removing excess moisture is the secret to achieving crisp skin in the air fryer.
2. Prep Early: Refrigerate the seasoned wings uncovered for 1-2 hours before air frying.
3. Don't Overcrowd the Basket: Arrange the wings in a single layer with space between them so the hot air can circulate properly.
4. Flip Halfway Through Cooking: Turning the wings ensures even browning and crispness on all sides.
5. Sauce After Cooking: For the crispiest results, toss the wings in the sauce after air frying rather than before.

Serving Suggestions

For gatherings, arrange them on a large platter with extra sesame seeds, sliced scallions, and lime wedges for brightness.

• Pickled cucumbers or a crisp cucumber salad
• Kimchi Slaw
• Spiced Red Chili Rice
• Corn Salad
• Fresh Peach Iced Tea
• Chilled lager

Frequently Asked Questions

Gochugaru Chicken Wings with Honey Sesame Glaze

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5 from 5 reviews

Crispy air-fried chicken wings are seasoned with a gochugaru rub, then served with a sweet and spicy honey garlic sesame sauce for the perfect fusion-inspired dinner!

• Author: Living the Gourmet
• Prep Time: 15 minutes
• Inactive Prep Time: 1 hour
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Air Fry
• Cuisine: Asian Caribbean

Ingredients

• 2 lbs. chicken wings
• Sesame oil, for drizzling
• Parchment paper, for lining the air fryer trays

For the Rub:

• 1 tsp. Gochugaru (Korean Red Pepper Flakes)
• 1/2 tsp. Black pepper
• 1 tsp. Garlic powder
• 1/2 tsp. Jamaican Hot Curry Powder
• 1 tsp. Coriander
• 1 tsp. Dried oregano, crushed
• 1/2 tsp. Paprika
• 1 tsp. Sugar

For Sesame Sauce:

• 3-4 cloves of garlic, grilled and chopped
• 1 tsp. Gochugaru (Korean Red Pepper Flakes)
• 2 tsp. Sesame oil
• 2 tsp. Sesame seed, lightly toasted
• 4 tbs. Honey
• 1 tbs. Italian parsley, finely chopped
• 1/4 tsp. salt

Instructions

For The Sesame Sauce:

1. Place garlic cloves in a small, dry, cast-iron frying pan and let the skin of the garlic get golden and slightly charred.
2. Allow the garlic to cool before popping it out of its skin and chopping.
3. Place the sesame seeds in a small, dry, cast-iron frying pan and lightly toast the seeds. This will happen very quickly, so keep a careful watch. Remove from the pan immediately and transfer to a bowl to stop them from continuing to toast.
4. Combine all of the ingredients for the dipping sauce in a bowl and stir. Refrigerate until ready to use.

For the Rub:

1. Combine the ingredients for the rub in a bowl and mix.
2. Place the chicken wings in the bowl and massage the rub into the chicken wings.
3. Cover and refrigerate for at least 1 hour or up to overnight.

Air Frying the Wings:

1. Line the air-fryer baking sheets or basket with parchment paper.
2. Place the chicken wings on the baking sheet and drizzle with sesame oil. Do not over-crowd the pan.
3. Air fry at 400 degrees F° for 20 minutes or until the internal temperature reaches 165 degrees F°. Rotate the baking sheets halfway through the process.
4. Drizzle the chicken wings with the dipping sauce and serve!

And that's our easy recipe for Gochugaru Chicken Wings with Honey Sesame Glaze. If you enjoyed today's recipe or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

^{**Note: If you buy something through our links, we may earn an affiliate commission, at no cost to you. We recommend only products we genuinely like. Thank you so much.}

The post Gochugaru Chicken Wings with Honey Sesame Glaze appeared first on Living The Gourmet.

^{This post has been sponsored by Royal Wine Corp. All opinions expressed are my own. The following message is intended for those 21+.}

Today, we're reviewing the Naveh Red 2020 from Chateau Golan, a bold and beautifully structured Israeli Cabernet Sauvignon produced in the Southern Galilee region of Israel. Known for crafting premium estate-grown wines, Chateau Golan has become one of Israel's most respected boutique wineries, celebrated for its terroir-driven approach and small-production wines.

While Chateau Golan primarily produces non-kosher wines, the winery's Naveh label offers a kosher-certified expression of their estate fruit without compromising quality or character. For wine lovers exploring premium Israeli wines, kosher Cabernet Sauvignon, or boutique wines from the Galilee region, this bottle is absolutely worth discovering.

Now, let's get tasting.

Wine Overview

Quick Facts

• Winery: Chateau Golan is a boutique Israeli winery founded in 1999 and located in Israel's Southern Galilee region. Specializing in estate-grown, small-production wines, the winery produces approximately 75,000 bottles annually. Head winemaker Uri Hetz has led production since 2000 and is often praised by critics for his highly individualistic, artisanal approach to winemaking. While the flagship Chateau Golan label focuses largely on non-kosher wines, the Naveh label is dedicated to producing premium kosher wines.
• Wine: Naveh Red 2020
• Region: Southern Galilee, Israel
• Grape Variety: Cabernet Sauvignon
• Alcohol Content: 15% ABV
• Style: Full-bodied red wine
• Price: Approximately $70 USD at the time of review

Southern Galilee Wine Region - Israel

The vineyards of Chateau Golan are situated near the meeting point of the Yarmouk River and Wadi Ruqqad, an area known for its volcanic terrain and elevated Mediterranean climate. The vines are planted in terra rossa soils - a distinctive mix of volcanic basalt and clay - prized for their mineral richness and excellent water retention.

Cooling breezes flowing down from Mount Hermon help moderate the warm Galilean climate, allowing the grapes to retain freshness while achieving deep concentration and ripeness. These unique growing conditions contribute to the bold fruit character and layered complexity found in many of Israel's best red wines.

Tasting Notes for Chateau Golan Naveh Red 2020

On the Nose

Right from the first pour, the bouquet opens with rich aromas of ripe black currants and dark berries. With a little time in the glass, layers of juicy black cherry and blackberry begin to emerge, followed by warm notes of vanilla, toasted oak, and subtle baking spice. The aromatic profile is bold, polished, and deeply inviting.

On the Palate

The palate delivers exactly what the nose promises. Ripe black plum and dark cherry lead the way, supported by hints of Mediterranean herbs, cracked pepper, and bittersweet licorice. Notes of cocoa powder and toasted oak add depth and warmth, while chewy tannins and balanced acidity provide impressive structure. This is a powerful yet refined Cabernet Sauvignon with excellent concentration and character.

Finish

The finish is long, rich, and velvety, lingering with notes of sweet oak, dark cocoa, and smooth espresso-like creaminess. Elegant and memorable.

Wine Score

97 Points - Excellent

For its bold dark fruit profile, layered complexity, exceptional structure, and luxurious finish, the Chateau Golan Naveh Red 2020 earns an enthusiastic 97-point score from us. A superb Israeli red wine and an excellent example of premium kosher Cabernet Sauvignon.

Best Food Pairings for Naveh Red 2020

1. Grilled Red Meats - This wine shines alongside grilled ribeye steaks, lamb chops, gourmet burgers, or herb-crusted beef. The smoky char from the grill beautifully complements the wine's toasted oak profile. For a simple yet elegant pairing, serve with a rosemary butter-seared steak and roasted garlic.
2. Mediterranean Cuisine - The Mediterranean character of this wine makes it a natural partner for richly seasoned dishes such as lamb tagine, kebabs, roasted brisket, or moussaka. It would also pair beautifully with our Pork Souvlaki recipe and these flavorful Pork and Veggie Kebabs, both from Living the Gourmet.
3. Pasta with Red Sauce - Cabernet Sauvignon and hearty pasta dishes are always a winning combination. Think spaghetti Bolognese, baked ziti, or a rich meat lasagna with plenty of parmesan and herbs.
4. Aged Cheeses & Charcuterie - For entertaining, this wine would make an excellent addition to a charcuterie board featuring aged cheddar, smoked gouda, blue cheese, cured meats, olives, and roasted nuts. Our Artisan Charcuterie Board would be an ideal companion piece.

And that's our review of the Chateau Golan Naveh Red 2020. For readers exploring premium Israeli wines, boutique kosher wineries, or bold Cabernet Sauvignon from the Galilee region, this bottle delivers remarkable depth, structure, and elegance.

If you've tried this wine, visited Israeli wine country, or sampled any of the pairing suggestions above, let us know in the comments below. We always enjoy hearing your thoughts and recommendations.

Cheers!

The post Israeli Wine Review: Chateau Golan Naveh Red 2020 from the Southern Galilee appeared first on Living The Gourmet.

Yes. You absolutely can make muffins without a traditional muffin pan, and sometimes that's exactly what you need when you're craving fresh-baked muffins but don't have the right equipment. Whether you're missing a muffin tin, want larger or smaller portions, or just want a less conventional presentation, there are a couple of great alternatives to traditional muffin tins that will produce delicious results.

Quick Answer

Yes, and there are several methods for doing so: ramekins or oven-safe bowls for individual portions, a regular baking dish for "muffin bread," or a cast-iron skillet for rustic portions. The key is providing the muffins with enough structure to rise and then set. Remember that you'll need to adjust the baking time based on the vessel size and depth.

Alternative Methods for Baking Muffins

Ramekins or Oven-Safe Bowls

Individual ramekins (4-6 oz capacity) work perfectly as muffin molds. To use them, grease generously with butter or use parchment paper liners. Fill them about ⅔ full with batter, and place on a baking sheet for easy handling. Baking time remains similar to standard muffins (20-25 minutes at 350°F), though larger ramekins may need 5-10 minutes longer. This method creates bakery-style oversized muffins. Oven-safe bowls, small Pyrex dishes, or really any ceramic container works equally well (such as oven-safe coffee mugs) - just make sure they're rated for oven use at (or above) 350 degrees F.

Paper Liners Alone (Doubled for Structure)

Sturdy paper muffin liners can stand on their own if you double or triple them for stability. I recommend placing the liners directly on a baking sheet, then filling with batter and baking. The liners should hold their shape during baking, though the muffins will spread slightly wider and have flatter tops than pan-baked. Use foil liners or thick parchment liners for best results. Only use sturdy liners, as thinner, flimsier liners will collapse under the batter's weight.

Baking Dish for Muffin Bread

Pour your muffin batter into a greased 8×8 or 9×9-inch baking dish to create what's basically a muffin bread - meaning all the flavor and texture of muffins in a sliceable loaf. This works beautifully for breakfast or snacking. Increase baking time to 30-40 minutes since the batter is deeper. Test for doneness with a toothpick in the center (should come out with moist crumbs). Let cool completely before slicing.

Cast-Iron Skillet for Rustic Muffin Portions

A cast-iron skillet (8-10 inch) will give you rustic, wedge-cut muffin portions. Grease the skillet well (or use parchment), pour in all the batter, and bake at 350°F for 25-35 minutes, depending on batter depth. The deeper the batter, the longer the bake time.

Tips for Success Without a Muffin Pan

Adjust Baking Times Based on Depth

Shallow vessels (like liners on a baking sheet) bake faster (15-20 minutes). Deep vessels (like ramekins or baking dishes) take longer (30-40 minutes). Start checking for doneness earlier than your recipe suggests, then add time as needed. The toothpick test is your best friend. Look for moist crumbs, not wet batter.

Grease Generously or Use Parchment

Use parchment. Even if you're using a non-stick muffin pan, use parchment. It makes clean-up so much easier. Without a non-stick muffin pan, proper greasing - or parchment - is even more important. For muffins, butter works better than oil. Ramekins and bowls especially need generous greasing since their smooth surfaces will grip baked goods stubbornly. Alternatively, line with parchment paper for a foolproof release.

Use a Baking Sheet Underneath

Whatever method you choose, I strongly recommend placing your vessels on a rimmed baking sheet. This makes handling easier (you can move multiple ramekins at once), catches any overflow, and provides more even heat distribution.

Fill Carefully to Prevent Overflow

Without muffin cups, it's easy to overfill and create overflow or uneven baking. Fill your vessels only ⅔ to ¾ full, leaving room for rise. This is especially important for paper liners on a baking sheet, which have no walls to contain batter if you overfill.

Tailor to the Portion Size

When deciding whether to use ramekins, a skillet, or a loaf pan, make your choice based on the portion: ramekins for oversized bakery-style muffins, a baking dish for muffin bread, or a skillet for rustic wedges.

Bottom Line

You don't need a muffin pan to make delicious muffins-ramekins, doubled paper liners, mason jar lids, baking dishes, or even a skillet all work with minor adjustments to baking time and presentation. The key is providing structure (through sturdy liners or containers), generous greasing for easy release, and adjusting your expectations for shape and texture. These muffins might not look like traditional pan-baked muffins, but they'll taste just as good.

The post Can You Make Muffins Without a Muffin Pan? appeared first on Living The Gourmet.