Summer is most definitely here, at least where I am. We’ve been battling thunderstorms and mosquitoes and a string of days marked by an unwelcome and overstaying holy-moly-I’m-melting-here blanket of heat. And let me tell you, it’s hot. During one particularly oppressively hot day—a day our brand new air conditioning system decided it had had enough and started impersonating a rock—I decided it was time to move to the North Pole and live in an igloo. So we packed up our stuff, booked a flight on Priceline, and off we went. The end.

Okay, so we didn’t really move to the North Pole. For one, I’m allergic to dogs so I’d have to drive those sleds alone. No fun. Second, I’d be up all day every day wondering why I haven’t seen any penguins yet. Or why the sun is taking forever to set. Again, no fun.

So instead of migrating to the Arctic, I’ll do the next best thing. Instead of giant blocks of ice, I’ll go with smaller portions of ice. Flavored. Preferably handheld. I spent a few days staring longingly at the bounty of popsicle recipes here in Tasty Kitchen, wishing I had enough time to make them all. So I can eat them all. Though hopefully not too quickly to avoid freezing my brain.

But even if my brain freezes and stops working, that’s okay because this perfect summer heat relief is thankfully easy to make. All you need is water (or juice!), something to flavor that water, and a freezer. And okay, maybe a stick or two.

 
 
 
You can go a little fancy and make a creamy version. All you need to do is add a little … something creamy. Did I mention these were easy to make?

 
 
 
You can also add yogurt instead, and because it’s healthy and gives a protein boost, you can have an extra serving. Or three!

 
 
 
Okay, who am I kidding? My favorite popsicles are the ones are the ones that tempt me with frozen versions of my favorite desserts.

 
 
 
You can also liven up a party or summer barbecue with a boozy treat for the adults. Do be stingy with the alcohol though—too much will prevent your popsicle from freezing. (Though I’m pretty sure anyone interested in a boozy popsicle will rarely refuse a cup of boozy slush instead.)

 
 
 
If you’d rather go a different route with the popsicles and actually use frozen fruit, here are two versions for you: one for the kids, and one for those who can handle their tequila. One for little Johnny, two for me. One for little Sally, three for me … (Anyone who knows me will be laughing and calling me out, because in truth, the only way I know how to handle tequila is in a shopping bag, walking out of the store after being sent there on an errand.)

 
 
 
I think I have to go clear room in my freezer because I want to make at least 17 of these recipes right now. I can have popsicles for breakfast, yes?

Hope everyone’s staying cool this week! Have any favorite heat busters? I know I’ll need all the help I can get.

 
Summer is fast approaching, and you know what that means—barbecues, cookouts, picnics, and potlucks.

When it comes to outdoor, casual get-togethers, the grill usually gets all the love. Okay, maybe the grill and the cooler. Burgers and hotdogs and all the fixings will be planned carefully, ribs will be marinated overnight, and someone who knows what he’s doing will be put in charge of the drinks. But the sides? Sometimes the sides are simply store-bought, or even forgotten altogether.

Potato salad is probably the most popular summer side dish, but it’s not surprising that many people can just take it or leave it. After all, it’s hard to get excited about something that’s delegated to giant machines dishing out tub after tub of this poor, maligned salad.

We’re changing that today. Right now. It’s time the potato salad got its fair share of summer fare love.

Let’s start with the basics. To the traditionalist, potato salad has to be creamy, simply seasoned, with nothing detracting from the potatoes. Yep, we’ve got some of that.
 

Clockwise from top left: The Best American-Style Potato Salad from ThreeManyCooks, Perfect Potato Salad from Mel’s Kitchen Cafe, Deviled Potato Salad from anediblemosaic, Creamy Potato Salad from Ursala’s Tried-N-True, Mom’s Potato Salad from lizzygoesdutch, and Ree’s Potato Salad.

 
 
 
If you’re feeling slightly more adventurous (but only slightly), sometimes the simple addition of dill can do wonders for your potato salad. Ah, dill. I love you with salmon and with pickles, but oh, what you do to potato salad.
 

Clockwise from left: Dilled Potato & Pickled Cucumber Salad from theparsleythief, Dill Potato Salad from bunkycooks, and Dilled Potato Salad from Food for My Family.

 
 
 
Want more adventure? Let’s load up that potato salad, shall we? Bacon, cheese, sour cream … or keep it light with green beans and almonds. No more Plain Jane salad, that’s for sure.
 

Clockwise from top left: Bacon Ranch Potato Salad from Laurie @SimplyScratch, Baked Potato Salad from Karly Campbell, Not Another Boring Potato Salad from KeepItSimpleFoods, and Loaded Potato Salad from D’anne.

 
 
 
And if you’re a rebel like me (or German), you’ll toss the cream altogether. The advantage of skipping the mayo or creamy dressing is that it’ll hold up to the outdoors a little better. From roasted potatoes to sweet potatoes to grilled potatoes with vegetables, try one of these non-traditional potato salads and steal some of the burger’s thunder.
 

Clockwise from top left: Warm Roasted Potato Salad from runningwithtweezers, Roasted Sweet Potato and Black Bean Salad from The Red Spoon, Lemony Potato Salad with Basil and Mint from Recipe for Delicious, Warm Chorizo and New Potato Salad from londonbakes, Grilled Red Pepper Potato Salad from GrillGrrrl, and Festive Grilled Zucchini and Sweet Potato Salad from Natalie (Perrys’ Plate).

 
 
There you have it! These are just some of the many ways to jazz up the usually-ordinary potato salad. Give one a go! Or maybe you have a family favorite you’d like to share. Do tell! I love it when the underdog shines.

 
Have a great weekend, everyone!

 
The season for rhubarb is upon us, and I can tell not so much by the appearance of these crimson stalks in my grocery as by the number of new recipes coming in featuring this vegetable. Or fruit (according to the US courts).

The rhubarb has an interesting history. It was originally cultivated in the general area of Western China, Tibet, Mongolia, and Sibera. The name “rhubarb” was coined by the Romans, from the Latin “rhababarum” or “root of the barbarians.” It was prized for its medicinal properties, which caused its value to skyrocket. At one point in the mid-17th century, its value soared to twice that of opium in England. In fact, some historical documents attest that some prisoners earned their freedom from jail simply by passing on tips about the medicinal uses of rhubarb to persons in authority.

All of a sudden, rhubarb doesn’t sound like a lowly vegetable (fruit) anymore.

But I know you didn’t come here for a rhubarb history lesson. You want recipes. And I don’t blame you. Not only does it have that gorgeous red color, but when prepared properly, that wonderful play of tart and sweet just brings such an interesting dimension of flavor to the dish.

We’ve got quite a few rhubarb recipes here, so let’s start with a few simple drinks: a luscious smoothie and a cocktail for the grownups. (Margaritas are always a good place to start.)

(Look, Ma! No links! But don’t fret. Just hover your mouse over each recipe image to see the name of the recipe, and click to go to the recipe page.)

 
 
 
Rhubarb also lends itself well to canning. Again, it’s that whole tart-and-sweet thing going on. Here are a few recipes for rhubarb jam and butter, as well as one for a jellied treat called pâte de fruit.

 
 
 
Of course, we all know the most popular way to use rhubarb. We’ve got loads of rhubarb crisps, crumbles, bars, pies … I don’t know about you, but I kinda want to take a spoon to all of these and take a bite of everything.

 
 
 
But you know we can’t leave well enough alone, right? Because we’ve got more than just the popular rhubarb versions. If you’re looking for something just a little bit different, how about muffins? Or cheesecake bars? Or try your hand at making an upside down cake (it’s calling my name).

 
 
 
Let’s get even crazier. Our Tasty Kitchen members never fail to amaze me with their creativity, and I can always count on finding something unique and different in here. From a simple roasted vanilla rhubarb to a novel rhubarb risotto, rhubarb is spreading its wings and widening out beyond the dessert table.

 
 
 
And to close out this rhubarb roundup, let’s look at a few parfaits and fools. No, not me—I’m referring to the English fool, which is a dessert of cooked and pureed fruit folded into whipped cream.

 
 
 
Thus endeth the tour of some of our favorite rhubarb recipes here in Tasty Kitchen. (I didn’t even get to show you the Rhubarb Semifreddo from puckandkudzu, or a scrumptious Rhubarb Buckle from goodfruit.)

Do you have any favorite rhubarb recipes? Any wild concoctions? You know, having a few rhubarb recipes under your belt isn’t just good for the belly. It’s also a great survival tool. While most other vegetables in temperate regions are annuals and need to be replaced each year, only a handful of vegetables are perennials and can survive and produce on their own through many growing seasons. Rhubarb is one of them. (Bonus points if you can name the others.)

Now go forth and conquer the rhubarb! And take pride in knowing that you’re taming the “root of the barbarians.”

 
Because Ree is in the big city today, and will likely spend a good deal of her 48-hour stay there either rushing to go somewhere or being rushed somewhere else, today seemed like a good day to slow things down a bit. In many different ways, we’re all rushing. And sometimes, the last thing we want to do after a long day is figure out what to make for dinner, let alone begin the process of actually preparing it.

So today’s theme focuses on the Slow Cooker. You know, that big heavy crock with a lid that, if you’re like me, is probably sitting on a shelf collecting dust somewhere? The one that you only occasionally pull out, but each time tell yourself that you really should use it more often? Then you end up hauling it back to where you stored it before, and you forget about it all over again? Yes, that one. Well, today is the day it gets its time in the sun. Today, we’ll explore the various recipes available here that show us how we can just throw things into that big ol’ pot early in the day, go about our usual activities, and return to the wonderful aroma of food that practically cooked itself for us.

Let’s start with The Noshery’s Posole: Pork and Hominy Soup in the photo above. Can you imagine coming home to a pot filled with that? Bliss, I tell you. Pure bliss.

Or perhaps you’re in the mood for some chili. Some Texas Chili, to be exact, served up jenjenk style.

Oh my goodness. That’s all I’ll say.

 
 
 
Of course, although the slow cooking process works wonders for meat, there are many other uses for your trusty old crock pot. Vegetarian? Then try these Crockpot Gingered Chickpeas and Spicy Tomato Stew from cookincanuck.

 
 
 
Or how about skipping the whole savory side of things and using your slow cooker to make lovely sweet treats? We’ve got those, too. Babskitchen offers us a lovely Mulled Cider In A Crockpot, seen below on the left. We even have cake! Check out monstermama’s Crock Pot Cake on the right. Or you could also try making a batch of Mommy’s Kitchen’s Homemade Spiced Applesauce, also seen below on the right.

 
 
 
Now, a slow cooker recipe roundup wouldn’t be complete without a mention of some form of pulled pork. So here are two different kinds of slow cooker pork recipes.

 
That’s Stephanie’s Slow Cooker Pulled Pork recipe you see on the left, and fujimama’s Slow Cooker Kalua Pig on the right. I don’t know about you, but I’m about ready to grab some tortillas right about now.

And there you have it! All these are examples of the great choices waiting for you in our Slow Cooker category. I didn’t even get a chance to show you a whole Crockpot Roasting Chicken from stubleroots, or a wonderfully delicious Creamy Italian Chicken pasta dish from Angie Arthur. If you’re looking for a new slow cooker recipe to try, I think there’s a good chance you’ll find something you like in there.

Or am I late to the whole crock pot party? (It won’t be the first time.) Are you among those who are already making good use of your slow cooker? Were you shaking your head when I talked about my slow cooker gathering dust somewhere? (It won’t be the first time I’ve induced forlorn head-shaking, either.) If so, what are some of your favorite recipes?

Or, as in my case, is your slow cooker not even on your radar when you’re trying to come up with a plan for lunch or dinner? If that’s the case, then let’s dust it off and try some of the incredible recipes here! A warning, though: you just may end up upgrading your slow cooker from basement residence to premium countertop real estate.

You might want to warn your toaster or coffeepot.

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