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(Image credit: Samantha Bolton)

Craving the slightly sparkling hard lemonade of summers past? We were too, and happily discovered that it can be recreated with ingredients already buried in our pantries and bar cabinets. Finally, a use for that dusty bottle of limoncello — a wine spritzer that melds candy-coated flavor with a grown-up palate.

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From Apartment Therapy → 10 Bonus Benefits to Small Space Living

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If you’re craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you’ve come to the right place, my friend. No dry hockey pucks here. Just the kind of burger you’d normally pay big bucks for at a restaurant.

Today, we’re talking burgers: the best kind of ground beef to use, tips for shaping the patties, and how to cook them to burgerlicious perfection, with a step-by-step recipe for simply the best burgers you’ve ever had — at home or elsewhere. Ready?

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Your favorite ’90s dreamboat is up to new things. Freddie Prinze Jr. just released his first cookbook, Back to the Kitchen: 75 Delicious, Real Recipes (& True Stories) from a Food-Obsessed Actor, after his wife, Sarah Michelle Gellar, convinced him he needed to share his talents with the world. I was able to sit down with him during his promotional tour to talk about the book and get the scoop on his favorite pint of ice cream.

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For many of us, being in the kitchen is about so much more than cooking. This is the place where we let loose, take our shoes off, sing off-key, and dance with abandon. It’s where we clear our heads and find a private moment, and also where we congregate with friends and family. It’s where important conversations happen. It is our happy place, and it’s even happier when there are good tunes playing — sometimes a little too loudly.

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(Image credit: Courtesy of Jeni’s Splendid Ice Creams)

In the epic ice cream-hosted matchup of cone versus cup, we have to admit we’ve come down on both sides. There’s something to be said for the simplicity of the cup. It’s a neat and tidy vessel (no risk of sticky drips here!) for the main attraction: ice cream.

On the other hand, cones offer zero waste and they add another dimension to your eating experience: Making sure you don’t have a case of runaway ice cream takes technique and focus. And then there’s the cone itself — crunchy and slightly sugary, it’s definitely a suitable mate for your flavor of choice.

So, is one really better than the other? The answer is yes, according to Jeni Britton Bauer.

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Called namoora in Lebanon, basbousa in Egypt, and haressa in Syria and Palestine, this semolina sheet cake is often served throughout the arab world and often during Eid Al-Fitr.

With only a handful of ingredients and a straightforward technique, it is perhaps one of the easiest desserts you’re not making. This version from Amanda Saab is drenched in a lemon and lavender syrup, giving this already-fragrant cake a floral update.

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Amanda’s Lavender Namoora

(Image credit: Leela Cyd)

Namoora holds a special place in my heart. This sweet semolina sheet cake speckled with almonds takes me back to my grandmother’s home in Dearborn, Michigan. Each crunchy bite of cake transports me to my childhood, when I did not understand the importance this decadent treat would have on my life.

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