In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
 Ingredient Spotlight: AvocadoCreamy, nutty avocados are at their peak, adding flavor and silky texture to dips, salads, sandwiches and more. Read on for our best tips for selecting, preparing and cooking with avocados, along with some of our favorite recipes. |
 Grilled Salmon with Spicy Melon SalsaVersatile wild salmon works well with any fruit-based salsa, such as the mixed melon version here. If you like, swap your favorite tropical fruits such as mango or pineapple for the melon. |
 Expert Preserving Tips: Marisa McClellan of Food In JarsHere, we ask Marisa McClellan, author of the new book Preserving by the Pint, all about preserving for beginners, along with her best tips, favorite ingredients and go-to flavors. She also shares a summer recipe from the new book. |
 Best of the Web: Refreshing Summer SipsWhen you need a cool-down drink (sans alcohol), summer fruits and herbs can save the day. We can’t wait to try all of the creative beverage combos we’re seeing in the blog world, perfect for a hot day outside in the sun. Here are some favorites! |
 White Peaches with Lemon VerbenaFresh and light, this simple dessert made with fresh fruit at the peak of ripeness is a perfect way to end a hot summer day. Substitute yellow peaches or nectarines, if you prefer, but white peaches will show off the subtle color of the rosé to best effect. |
 Recipe Roundup: Camping ClassicsEnjoy the great outdoors this summer with a weekend camping trip! To help you get started planning, we’re sharing some of our favorite camp-friendly dishes — grill them on-site (you can use a portable grill), cook them over a fire (where permitted!), or make them ahead and pack in the cooler. Happy camping! |
 Expert Pickling Tips: Karen Solomon of Jam It, Pickle It, Cure itWhether you’re putting up a bumper crop or just looking for a delicious project, we’ve got you covered! We asked expert Karen Solomon, author of the book Jam It, Pickle It, Cure It and the new Asian Pickles, for her top tips for pickling at home. |
 Miso Soup with Black Cod and Green OnionsThis beautiful soup makes a perfect light dinner on a warm summer evening. Serve it in shallow bowls to showcase the caramelized black cod. A cold seaweed or sesame-spinach salad would pair well. |
 Weekend Project: Homemade S’moresNo evening in the great outdoors is complete without marshmallows roasted over an open fire and, of course, classic s’mores. Here, we take gooey toasted marshmallows and melted chocolate to a new level by sandwiching them between homemade graham crackers. |
 Meet the Makers: Will Gay & John Delaloye of Diamond Brand
We love the classic styles of our Yukon and Haversack backpacks and Clawhammer tent, which were all modeled after the original versions used by the Boy Scouts of America. To learn more about them, we talked to Will Gay, owner and CEO, and John Delaloye, owner and COO, of Diamond Brand, the company behind the products. |
 Heirloom Tomato Tart with Ricotta and BasilWhen made with tomatoes in a variety of colors and sizes, this elegant tomato tart becomes a showstopper on your summertime table. |
 Party Planner: Summer Campfire FeastOn your next summer camping trip, try this firepit-friendly menu — it’s guaranteed to turn a night around the campfire into a memorable meal. Gather around to swap stories and share food that goes far beyond the usual campsite cuisine with these hearty outdoor favorites. |
 Corn and Chile Strata with Mexican ChorizoStrata, a casserole of eggs, bread, cheese and other ingredients, is a busy cook’s secret weapon: The dish can be assembled the night before, then baked the next morning to golden perfection. Use fresh Mexican-style chorizo, not smoked Spanish sausage links, for this southwestern version, which is studded with mild green chiles and sweet corn. |
