Of all the things that Jerry Seinfeld said, the one I think about most often is: "Fruit is a gamble." No matter how diligent you are in choosing your produce, no matter how many articles you've read on picking the ripest, juiciest watermelon, sometimes you're just going to end up with a dud.
You don't need me to remind you how a grill is good for more than just steaks, but as someone with extremely limited access to outdoor grilling, I'm going to do it anyway. This time of year, when people around the country are firing up the backyard grill, I am always full of grill envy. I use a girll pan, for sure, and I make plenty of grill-free summertime foods.
When summer rolls around, it seems like you always have an excessive amount of watermelon on hand. After all, it's peak season for the pink, juicy, and super-sweet fruit—why wouldn't you? Though there's always the simple (and simply delightful) option to slice it and eat it whole as is—we're big fans of adding a savory element or two to enhance the juicy sweetness this summer gem. So when you've had your fill of diving face-first into a ripe slice, here are our favorite watermelon salad recipes to make the most of your summer bounty.
Last year, in an effort to recover from the overabundant eating and drinking from the holiday season, my husband and I embarked, as many do, on Whole30—a 30-day (or longer) elimination diet intended to assess the impact certain foods have on your particular body. While a lot of the restrictions the program requires were actually not difficult, there were a few times that we needed some sort of substitute for sweetener that wasn’t sugar or artificial.
Do you remember the episode of Friends when Rachel made the dessert for Thanksgiving dinner? Having no idea how to cook or read a recipe, she accidentally put beef in the trifle. While everyone else at the table could hardly stomach a single bite, Joey responded, "Custard, good. Jam, good. Meat, good!" without even realizing that an error had been made.