The 28 person team logged 2882.5 miles and 258 round trips. The average commute rate via bike for participants was 45.7%. Four dedicated riders had a 100% commute rate and one rider logged 430 miles. Great job team! Some members are pledging to continue biking to work during the upcoming summer months to help promote a healthier and green lifestyle.
At Allrecipes, we value supporting a culture that supports growth & learning, doing more with less and promoting empowerment. The success of this year’s Bike to Work Month is a sign that we are fostering the environment to do these things personally and professionally.
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Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes.
1. Mayonnaise is simply an emulsion of oil and egg yolks, with a little acidity and salt added to brighten the flavors. To make 1 cup of mayonnaise you will need:
1 cup of light olive oil (less strongly flavored than standard olive oil) or other good-quality oil, like walnut or sweet almond oil
Juice of 1 lemon, or vinegar
A pinch of salt (and pepper, if desired)
Water to thin the mayonnaise
2. Separate the egg. Reserve the whites for other recipes.
3. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.
4. Lemon juice or vinegar adds acidity and flavor to the mayonnaise. For each cup of mayonnaise, add between 1 and 2 tablespoons of fresh lemon juice or vinegar, depending upon your tastes.
5. Combine the egg and acid in the bowl, whisking to mix. You can make mayonnaise in a food processor or by hand, with a mixing bowl and whisk. The key for either method is to add oil very slowly, in a steady stream, while the processor is running or you’re whisking vigorously. (Note: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)
6. Continue to whisk constantly, adding the oil in a slow, steady stream. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time. When the oil is all mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. If it never thickened and you’re stirring a puddle, chances are you will need to start over. (Or, if you’re still partway through the process, you can save the emulsion by adding another egg yolk, whisking vigorously. Add in remaining oil, plus extra for a double recipe), and adjust the seasonings.
7. Use homemade mayonnaise on sandwiches, in dips, or in any recipes requiring mayonnaise. Dress it up with garlic for an aioli, or herbs and olives for a remoulade sauce. Store fresh mayonnaise in the refrigerator and use within five days.
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Hi Allrecipeeps! Allrecipes is turning 15 this year and we’re cooking up something special to celebrate, but we need your help! We’re looking for video footage of your family and friends that involves food, cooking, or celebrating holidays and life’s little moments. If you have any video footage you’d like to share, email VIDEO@allrecipes.com for instructions on how to send us your clips. Thanks for your help and happy cooking!
What is the best way to marinate? The main role of marinades is to add flavor to food. A plain grilled chicken breast tastes pretty good, but a grilled chicken breast that’s been bathed in an orange, ginger and sesame marinade for a few hours tastes absolutely spectacular! The kinds of flavors you can add to your marinade are only as limited as your imagination and the contents of your pantry. Choose some flavorful, spicy, fragrant, or aromatic ingredients that taste good together. These can include any fresh or dried herb or spice, but don’t forget about other tasty things like fresh and dried chile peppers, onions, shallots, garlic, ginger and citrus zest , as well as prepared condiments like mustard, ketchup, or plum sauce. One word of caution: don’t add salt to the meat until right before you cook it. Salt can leech out the moisture, turning your meal dry and tough.
Marinades also add moisture to foods, particularly when the marinade contains some sort of fat. Generally, oils are better to use than butter or margarine, because oils will remain liquid when refrigerated. In the oil category, try olive, peanut, sesame, walnut or chile. You can also use milk, coconut milk, buttermilk, or yogurt.
Additionally, marinades are widely believed to tenderize meats. Buttermilk and yogurt are especially popular for this purpose. Other acidic ingredients, whether or not they will significantly tenderize a piece of meat, will do a great job of balancing out the sweet, spicy and aromatic flavors of a marinade.
How long should I marinate my food? Most seafood shouldn’t stay in for longer than an hour; boneless chicken breast only needs about two hours. Pork loin can soak for four hours, lamb can go from four to eight hours, and you can leave beef for 24 hours or more. More delicate meats like seafood and skinless chicken will become mushy from the acid in the marinade if they soak too long, so keep an eye on the clock.
Remember, always marinate in the refrigerator to avoid promoting bacterial infection of the foods.
Can I eliminate the oil in a marinade to reduce fat? Marinades add moisture to foods, particularly when the marinade contains some sort of fat. Generally, oils are better to use than butter or margarine, because oils will remain liquid when refrigerated. In the oil category, try olive, peanut, sesame, walnut or chile. You can also use milk, coconut milk, buttermilk, or yogurt. Using low-fat versions of the dairy products can help reduce the fat.
What containers are good for marinating? We recommend either a glass dish or a resealable plastic bag. Using metal containers can give a metallic flavor to the food.
Can I reuse the marinade? We recommend discarding the marinade. If you would like to use the same mixture to baste the foods while cooking, either set a small amount aside before marinating, or boil the marinade for at least five minutes before using it as a basting sauce.
“Revenge,” and Some Hamptons Dishes Best Served Cold
I must say, I’m pretty impressed with the progress that’s been made leading up to tonight’s finale of Revenge. Emily has taken down a handful of the people who framed her father, brought the Graysons pretty darn close to their breaking point, and discovered who actually killed her father—if they wanted to torture viewers, they could’ve stretched that into three seasons, easy. But, there’s still a lot to wrap up…
Nolan’s been kidnapped, Charlotte’s being as defiant as ever, Daniel’s covering for his father’s crimes, and we haven’t even seen the real Emily in weeks! I’m exhausted just thinking about it. And by exhausted, I mean super excited. So, let’s send off season one with a meal fit for a slightly less dramatic evening in the Hamptons.
A lot of moms were served eggs Benedict on Mother’s Day! Page views for this term jumped dramatically last week compared with the previous week, based on searches both leading to and within Allrecipes.com. There are a zillion stories out there about the origin of this breakfast and brunch favorite but for sure, it’s an American original. The tale heard most often is that in the 1860s, Mr. and Mrs. Benedict , who were regulars at the famous New York resto named Delmonico’s, complained there was nothing new on the menu. The chef heard their complaint—and the result: Eggs Benedict. How’s that for consumer power?!
OK, that’s your food history lesson for today. Here’s the low-down on the week’s top recipes.
Pineapple Picnic Cake was the top new recipe last week. I’m definitely asking my girlfriend to make this one! Yum!
Problem: The dough cracks when I try to roll it The dough is either too dry or too cold.
Fix: If it seems to be crumbling apart, work a few sprinkles of water into it—a squeeze bottle works well—but try to handle it as little as possible. If it merely cracks at the edges when you run the rolling pin over it, it probably just needs to warm up a little. Allow it to sit on the counter for a few minutes, but don’t let it get too warm, or the layers of fat will melt together and your crust will not be flaky.
Here’s a great tip for those who are learning to bake!
"Put flour into a salt shaker and use this to flour a cake or muffin pan or to flour a work surface for pastry. This is a handy way to get a light, even coating of flour." -Maureen Valentine, How To Break An Egg
Pick a Potato Don’t overlook the most essential part of your potato salad: the spuds!
Among the best varieties for potato salad are Yellow Finn, Yukon Gold, and red potatoes. Their high moisture content will give them a more pleasant texture when cold, and their waxier flesh holds up better to chopping and to tossing with dressing than drier, more mealy potatoes, like Russets.
If you wish to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly before you begin; “gritty” is one texture that nobody likes! Once you’ve either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
Depending on your definition of “bite-size,” the potatoes will take between 8 and 15 minutes to cook. As soon as they’re tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they’ve been drained.
If you’re making a hot potato salad to be served immediately, have your dressing ready and standing by. Otherwise, spread the potatoes out on a baking sheet in a single layer to cool. This is a good time to add some seasonings, since potatoes are at their most absorbent when they’re still hot. Add salt, pepper, dried herbs, and a sprinkle of your favorite vinegar.
When the potatoes are no longer steaming, transfer them to the refrigerator to chill.
Mixing the Salad While your potatoes cool, mix the rest of the salad ingredients together.
Some people prefer the simple route, with just a few additions; others like as many extras as they can pack into the bowl while still leaving room for the taters!
Whether you’re making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground or Dijon-style to extra spicy.
Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.
Apart from herbs and spices, there are many other delicious additions:
Tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, watercress, and artichoke hearts
Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
And, of course, hard-cooked eggs
Once you’ve chosen your ingredients, mix everything together well, and take a taste. Need more salt? Vinegar? Spice? Adjust seasonings before you start tossing the dressing with the potatoes; the less you stir, the prettier your salad will look. And remember, the potatoes are much blander than the dressing; a spoonful of strong-tasting dressing may be just right once it’s mixed with the potatoes. Also, the flavors will intensify with time. If you can manage it, make your potato salad a day ahead to achieve optimum flavor.
Mint juleps and margaritas were HUGE last week! Of course, that’s because of the Kentucky Derby and Cinco de Mayo. That totally cool Mexican-inspired holiday even had its own holiday page on Allrecipes. (Love the “how to” video there for making fish tacos! Take a look! It’s just what I needed to try making these.) May 5th festivities also made a chicken enchilada recipe the week’s top new recipe. And let’s hear it for chili! There were 6 Championship Chili Recipes in Allrecipes’ What’s Cooking newsletter so they got extra attention. Lots of cooks must be updating their recipe boxes!
“The Avengers” Gets Allrecipes Users Craving Shawarma
Seeing as The Avengers absolutely killed it at the box office for the second weekend in a row, chances are you’ve seen the movie. And if you’ve seen the movie, chances are you’ve also developed a hankering for a shawarma just like—and thanks to—Robert Downey Jr.’s Iron Man.
[Iron Man to Captain America:] “You ever tried Shawarma? There’s a shawarma joint about two blocks from here. I don’t know what it is, but I want to try it.”
If you are one of those people who sits through the end credits of a movie in hopes that your patience will be rewarded with an extra little movie morsel, you were in for a treat when we saw the entire gang of superheroes sitting around a table—yes—enjoying delicious shawarma.
Seems once you get shawarma in your head, you can’t get it out, and this goes for superheroes as well as movie-goers. Soon after the movie came out, the average number of daily visits to our Chicken Shawarma recipe (submitted by Allrecipes user, Wendy) started rising, then more than doubled on May 8. Allrecipes also saw a rise in searches peaking on May 7 when the number of people searching for “shawarama” more than tripled. And when they searched, I think they’d have been pretty happy with what they found…(enjoy!)
In a word, this show is about one thing: Love.—And where each character is with it. Let’s recap:
Ted: Wants it, hasn’t found it yet. Barney: Never wanted it, seems to have found it. Lilly and Marshall: In it, getting ready to shower their baby with it. Robin: Scared of it, yet doesn’t exactly seem to not want it, but tends to sabotage it…yeah, this one’s complicated.
Regardless of all the different ways each character relates to it, finding love definitely seems to be the end game of this show, so I’d like to feed that idea. Literally.
Try some of these recipes for the season finale tonight, when there will be a whole hour to love!
—Mackenzie Schieck, Editor, Allrecipes.com
Season Finale Cheers A salute to the blue French horn that started it all.
With all the drama of the past eight years—and all that’s still to come in Sunday’s 2-hour finale—there’s something satisfying about seeing promotional tid-bits that have all four Wisteria Lane women sitting around a table playing a friendly game of poker. One of the few constants amongst the ever-evolving plot lines, it seems like the perfect ending for Susan, Bree, Lynette, and Gaby. And, also a perfect way for you to celebrate.
To that end, I’ve gathered some recipes to fuel a pre-viewing poker party. All in?
[Howard:] Hope you don’t mind, I told my girlfriend, Bernadette, she can join us for dinner. [Leonard:] Sure, the more the merrier. [Sheldon:] Wait, no. That’s a false equivalency. More does not equal merry. If there were 2000 people in this apartment right now, would we be celebrating? No, we’d be suffocating.
Well, luckily an additional 1,995 people did not show up, and Howard Wolowitz not only survived the evening with Sheldon, but also managed to survive a long-term relationship and come out the other end with a fianceé.
And celebrate they will because in the show’s season finale, he and Bernadette will tie the knot—at least that’s the plan. They’re having to rush things a bit because Wolowitz has a space mission to get to. (Don’t you hate it when your space launch gets pushed up and ruins your wedding plans?)
Since they’re a little short on time, I’m suggesting a quick reception that skips everything but the good parts: cake and drinks.
Eat, drink and be married!
—Mackenzie Schieck, Editor, Allrecipes.com
A Toast to the Happy Couple Forget the champagne and go with this geek-approved cocktail.
It’s the season finale of New Girl tonight and it looks like Nick is moving out of the four-bedroom loft, and into some dump with Caroline. (There has been no indication that it is actually a dump—I’m just pouting. I don’t want him to go any more than Jess does.)
I fully expect Nick to be back within a few episodes of season two, but they don’t know they’re living in a sitcom world and that his return is inevitable, so as far as the roommates are concerned, he’s as good as gone. And without Schmidt there to cook all his meals, I’m pretty sure he’d want to send Nick on his way with some culinary wisdom…
If you watch The Killing, you know it is not a show about food. Even if you don’t watch it, it’d be a pretty good guess just going off the title. There is actually a running element of the storyline revolving around the absence of food in that Detective Linden is so obsessed with solving Rosie Larson’s murder, she survives on little more than coffee, vending machine items (not food), and pretty much anything that has no nutritional value.
But, Sunday’s episode actually involved some—gasp—cooking! It was positively delightful to see Detective Holder working the kitchen as he whipped up some breakfast burritos when Linden and her son, Jack, hid out in his apartment. While Jack scarfed one down, Linden declined the offer and all I could think was “Umm, I’ll take hers if she doesn’t want it!” Even in the blown-out, colorless way they shoot the show, those things still looked delicious.
I might have to make one this week. You too?—Well, there are some recipes below that might come in handy.
If the blind auditions were the appetizers, and the battle rounds a palate cleanser of sorts before the main course of solo performances, then the live finale of The Voice tonight is the sweet finish. So, who wants dessert?
Show your allegiance for one of the four finalists by making one of these delicious desserts:
Opera Chris Mann Talk about the voice—whether you’re into opera or not, you can’t not get chills when this guy takes the stage and belts out Ave Maria.
Hard Rock Candy Juliet Simms Rocker bangs that hang in her eyes—check. Edgy rocker wardrobe that includes pointy shoulder pads and lots of leather—check. And, most importantly, raspy, rocker voice you just can’t stop listening to—yup, check.
Little Mickey’s Favorite Cheesecake Tony Lucca A former fellow Mousketeer of judge Christina Aguilera, Lucca’s cover of another certain Mouseketeer’s first hit, Baby, One More Time… turned out to be a hit for him too.
Lucky Stars Jermaine Paul Back-up singer to Alicia Keys no more (he’s probably going to get tired of people introducing him that way), Paul’s solo-worthy voice has his star officially on the rise.