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memphis-style pork ribs

memphis-style pork ribs

there are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.

this is what they do in memphis, tennessee, and it’s why memphis-style ribs are some of the best in the world.

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15 recipes for a summer cookout with california ripe olives

this round-up is brought to you in partnership with the california olive committee.

dreaming up a menu for your next summer cookout? look no further than one of our favorite pantry staples, olives.

the buttery, mild flavor of both california green and black ripe olives are a fantastic contrast to all of the smoky flavors coming off the grill this summer. you can chop them up into a quick tapenade to serve with chips, make a quick relish to spoon on top of burgers, or toss them with fresh summer vegetables in a pasta salad.

here are fifteen recipes that put a can of olives to work, guaranteed to make your next cookout a memorable one!

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pressure cooker chipotle chicken and rice bowls

pressure cooker chipotle chicken and rice bowls

my husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. he declared this dish to be better than chipotle’s fast-casual burrito bowls, so i’m calling it a win!

this is certainly more budget-friendly than ordering take-out for four people. it also cooks in about the same time that it would take us to drive over and pick up dinner!

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american flag pie

american flag slab pie

looking for something special to bring to a fourth of july cook-out? check out this american flag pie! it’s a sheet-pan slab pie with a homemade crust and a blueberry and strawberry filling, topped with stars and stripes.

slab pies are shallower than regular pies, but they make up for it in width. a 13 x18 sheet pan pie will easily feed 12 people, perfect for a party.

while conceivably you could use a prepackaged folded frozen pie crust (just get four of them and cut them to fit the rectangular sheet pan, and cut out the shapes), i strongly encourage you to try the home made crust recipe i’ve included for this pie.

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frozen strawberry daiquiri

strawberry daiquiri

i love a daiquiri, be it frozen or straight, strawberry or banana. it’s all good.

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shrimp quesadilla

shrimp quesadillas

quesadillas have to be my favorite go-to food for lunch. they’re just so easy to make! especially when you have tortillas and cheese in the fridge, which we almost always do.

one way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.

first marinate raw shrimp in a little lime juice and chili pepper. then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!

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classic wedge salad with blue cheese dressing

classic wedge salad with blue cheese dressing

for years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. what’s wrong with great texture?

cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds!

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blueberry slump

blueberry slump

when it’s blueberry season, all thoughts (at least at my house) turn to pie or cobbler. except when it’s so hot outside the asphalt is melting and the last thing you want to do is turn on the oven.

enter the new england classic—blueberry slump! (or blueberry grunt if you’re from some parts)

a slump is made entirely on the stovetop, no need to heat the kitchen with your oven. into a pot go blueberries, lemon, cinnamon, nutmeg and sugar, which you heat until the berries are bubbling.

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make-ahead feta and spinach breakfast wraps

make-ahead feta and spinach wraps

this post is brought to you in partnership with frigo® cheese.

these cheesy spinach and feta breakfast wraps make life easy, whether you are serving them at a big potluck brunch or just for your family during the week.

frigo’s tangy feta cheese and spinach are such a classic and irresistible combo – doubly so when paired with the soft scrambled eggs in this recipe. the wraps are so quick to assemble, though you can also make them up to two days in advance and reheat in the oven or microwave. what’s not to love?!

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greek chicken skewers with flatbread and yogurt sauce (chicken souvlaki)

greek chicken skewers with flatbread and yogurt sauce (chicken souvlaki)

enjoy a virtual visit to the mediterranean with these greek-inspired open faced “sandwiches” with grilled chicken. they’re perfect for a summer supper!

souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over greece and often served with warm flatbread. top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner.

this is fast food at its finest: simple, delicious and healthy! eat them by folding the flatbread in half around the chicken and chowing down.

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lemon blueberry scones

lemon blueberry scones

i’ve made so many variations of these scones over the years that i can’t even remember which ones were first! the basic dough is extremely adaptable, and i love coming up with different fruit, spice, and glaze combinations depending on the season.

for this early summer version, i just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze.

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how to make fluffy gluten-free biscuits

gluten-free biscuits

flaky, buttery, sky-high biscuits are one of life’s simple joys. when i learned that i would need to be gluten-free for rest of my life, biscuits were one of those simple joys that i was not willing to give up. so, i set to working on gluten-free biscuit recipes!

over the years, i’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite.

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chocolate chip cookies

chocolate chip cookies

there were two major influences on this recipe: the nestle toll house back-of-the-package recipe (which i think we can all agree is pretty much the standard as far as chocolate chip cookies go) and a recipe from christina tosi’s cookbook milk bar life.

it’s thanks to christina’s recipe that i discovered the wonders of this one special ingredient that makes all the difference.

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chocolate chip cookies

chocolate chip cookies

there were two major influences on this recipe: the nestle toll house back-of-the-package recipe (which i think we can all agree is pretty much the standard as far as chocolate chip cookies go) and a recipe from christina tosi’s cookbook milk bar life.

it’s thanks to christina’s recipe that i discovered the wonders of milk powder!

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slow cooker dr pepper pulled pork

slow cooker dr. pepper pulled pork

while i’ve certainly heard of making pulled pork by slowly cooking pork shoulder in sugary soda, it’s always seemed like a novelty and not something i particularly wanted to eat.

but on a recent jaunt to san francisco, of all places, i had an unexpected opportunity to try it. you can guess what happened next!

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ricotta and summer berry parfaits

ricotta parfaits

this post is brought to you in partnership with frigo® cheese.

ah, summer. nothing says it better than a bowl of berries. unless it’s a bowl of berries layered with frigo’s sweet ricotta and topped with crunchy pistachios, that is!

these dessert parfaits are so pretty – they look fancier than they have a right to be, considering how easy they are to make. they are also not too sweet and make the perfect finish to a casual summer dinner party.

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slow cooker dr. pepper pulled pork

slow cooker dr. pepper pulled pork

while i’ve certainly heard of making pulled pork by slowly cooking pork shoulder in sugary soda, it’s always seemed like a novelty and not something i particularly wanted to eat.

but on a recent jaunt to san francisco, of all places, i had an unexpected opportunity to try it. you can guess what happened next!

continue reading "slow cooker dr. pepper pulled pork" »






how to make fluffy gluten-free biscuits

gluten-free biscuits

flaky, buttery, sky-high biscuits are one of life’s simple joys. when i learned that i would need to be gluten-free for rest of my life, biscuits were one of those simple joys that i was not willing to give up. so, i set to working on gluten-free biscuit recipes!

over the years, i’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite.

in developing this recipe, i used every trick in the book to make my gluten-free biscuits just as good as the gluten-y ones i remember. all those tricks came with a big payoff!

gluten-free biscuits

3 tips for mile-high gluten-free biscuits

  • replace the buttermilk with sour cream and a touch of heavy cream. this results in a light texture, a very tender crumb, and a lovely flavor.
  • treat the biscuit dough like a pie crust. work with very cold butter and cold hands. also, turn and fold the dough to create distinct flaky layers.
  • bake the gluten-free biscuits in a cast iron skillet with very little room in between each biscuit. the biscuits have almost no room to expand sideways and must puff up high instead. i like using a 9-inch cast iron skillet.

since this recipe is made entirely by hand, if your hands tend to run warm, soak them in cold water for a minute, then dry them thoroughly before mixing.

speaking of mixing, i find the best way is to rub the butter and flour between your fingers making a motion that mimics snapping.

also, don’t skimp on the resting time when making these biscuits. gluten-free flours benefit greatly from resting since they can take longer to hydrate than wheat flour. also, working with very cold, well-chilled dough makes those biscuits even flakier.

gluten-free biscuitsthis combination of techniques and ingredients produces a biscuit that is flaky, buttery, and slightly tangy. they are a complete pleasure to eat on their own, drizzled with honey, or topped with strawberries and whipped cream, shortcake-style.

if you’d like to use this biscuit for a savory recipe, like biscuits and gravy or a pot pie, just reduce the sugar to 2 teaspoons.

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grilled marinated flank steak

grilled marinated flank steak

flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. it is best cooked medium rare and thinly sliced at an angle across the grain of the meat.

prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. this recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.

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fresh strawberry pie

fresh strawberry pie

oh my, strawberry pie! will someone please make this for me for my birthday?

any june baby would be honored to feast on this pie on their special day. personally, i’d take it above cake any day of the week, but especially on my birthday.

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