If you can’t get enough egg rolls, this is the dinner for you! We’ve packed all of the goodness of the takeout classic—pork, ginger, cabbage, snow peas and teriyaki sauce—into easy-to-make casserole form, topped with the added crunch of Chow Mein noodles. Read more
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This summer, as the mercury rises and the ice cube trays work double time, we have a bit of advice for you: Befriend your blender. The appliance gets a bad rap in cocktail circles, and while it may have helped usher in a generation of resort-stamped sugar bombs, not to mention a starring role in the 1988 movie Cocktail, the blender, if used thoughtfully, can turn a refreshing drink into a transcendent summer experience. These are frozen cocktails to drink right now. Read more
Frequent flyer and cook Yasmin Khan shares how she eats healthily while traveling so she has optimum energy for any adventure. Read more
If you’re thirsty on the southern Caribbean island of Curaçao, the next Piña Colada or Blue Hawaiian is never far away. But the libation you’ll really want to sip with your toes in the sand has absolutely nothing to do with pineapple wedges or a blender. Curaçao actually has a Gin & Tonic culture that rival’s Spain’s. Read more