Photo by Danielle Scott

While I'm not the most experienced camper (I went last weekend and am still convincing myself that whatever was crawling on my shoulder was not a scorpion), I do enjoy a night or two under the stars. The crackling fire. The darkness of the night. It's all so peaceful.

But perhaps my favorite part of the whole experience? Cooking over the fire.

From a hearty Breakfast Quesadilla to S'mores Two Ways, check out seven easy recipes to savor during your next camping trip:

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Photo by klwatts

Ties, shoehorns and handcrafted paper weights, BEGONE! This year, we have some gift ideas that'll really put a smile on Dad's face.

From growlers to porchetta, check out 5 Houston-centric Gifts That Dads (and You) Will Really Want:

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Photo by adactio

Summer's here and it's time to grill.

Step up your grill game by checking out our list of dos and don'ts for marinating meats, poultry, seafood and veggies.

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Photos by Christina Uticone

They get everything right, every time--even summer soups.

Even though the peak lunch hours at Bowl Café are usually hopping with customers, I still feel like it's one of my "secret spots" in the city. While I enjoy their menu of salads, soups, sandwiches, and pizzas year-round, summer is my favorite time to visit and my trips to Bowl increase in frequency come June.

My appetite dips in the summer months, a combination of heat, humidity, and the increased exposure of bare skin. I want cool, clean veggies and light sandwiches; the occasional bowl of soup with some toast or crackers; a bit of fruit, and lots and lots of water.

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Photo by scaredykat

Summer's back, and although it feels like it's here to stay, Labor Day has its way of creeping up on you. Every year, I give myself a list of things I'd like to accomplish before the end of summer (this usually involves a promise of nightly laps in the pool that I never ever do).

Last year, I thought it'd be fun to give my taste buds a list of their own. And it was. So this year, I'm doing it again.

From Steak Nights I've been eyeing to a Moroccan-themed party by the pool, here's my Summer To-Do List:

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Photo by Rosana Prada

Summer entertaining doesn't have to be limited to the grill. Escape the heat with a movie marathon complete with a DIY Popcorn Bar.

All you'll need is freshly popped corn, paper bags or popcorn buckets, and a few fun toppings. Use chalkboards or cardboard to make your own signs, and let guests top as they please.

Here are some ideas to get you started:

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Photo by Don LaVange

We love Friday-night pizza or lazy-Sunday Thai delivery as much as the next guys -- but we can't say the same for our waistlines. Luckily, we have a few tricks up our sleeves. By remaking your favorite take-out foods at home, you can get all the pleasure...with none of the guilt. All it takes is a few switch-ups.

We've remade everything from pizza and hot wings to chicken pad Thai, but with summer right around the corner, this time we'll be focusing on the backyard BBQ.

See also:
-Take-Out Fake-Outs: 5 Favorites Lightened-Up
-Take-Out Fake-Outs: 5 More Favorites Lightened-Up

Check out our top secrets to making just-as-delicious Summer BBQ Fake-Outs:

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Photo by mynameissharsha

All of this watermelon could be vastly improved with the addition of vodka.

Note: This is a reprint from last year.

This almost goes without saying, but very few things complement an afternoon of barbecuing or grilling like a slice of ice-cold watermelon and a pleasant buzz. That's where Drunk Watermelons come in.

A slice of Drunk Watermelon is the best of both worlds: sweet, red flesh that's cooling and delicious, that also comes with a little kick courtesy of a bottle of vodka, which has been allowed to slowly saturate the flesh as it's stored overnight in the fridge. We'll teach you how to make a Drunk Watermelon (or several) for any Memorial Day barbecues you're invited to this weekend; you'll be the hit of the party (certainly more so than if you brought a watermelon basket).

Step One

Buy a watermelon. This seems basic, but there are some considerations to be taken into mind: You want a watermelon that thumps nicely when you hit it. No thump means the fruit isn't ripe. And nothing is worse than a mealy, light-pink slice of watermelon. You also want to consider the size of your party and the size of your bottle of vodka. The general rule of thumb is one liter of vodka per large watermelon. It would also be cool if you could find a square watermelon, but you can't in the United States. We need to teach the Japanese to spike their crazily shaped watermelons, but that's a post for another time.

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Photo by SodexoUSA

This weekend, I'll be attending the 3rd Annual Friendster. While it may sound like the name of a defunct social network, it's actually an Easter potluck with my degenerate group of friends. Last year's bounty was quite interesting -- from my homemade spinach bread and raspberry French macarons to a bag of McGangBangs. Yes, you read that correctly.

This year, I'll be making one of my family's favorite Easter treats: spanakopita and tiropita, or Greek spinach and cheese pies.

Layers of crisp, buttery phyllo dough are filled with garlic-studded spinach and tangy feta cheese, or creamy ricotta, crumbled feta and eggs. These pastries make the perfect springtime treat and are super easy to make for a crowd.

Here's how:

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Photo courtesy of ouritaliankitchen

Italian Easter Pie

For me there are two unfortunate realities of being an "adult" and spending Easter away from my extended family. First, if I want an Easter basket, I have to make my own. (Which I have done and will do this year because I have no shame.)

Second, I will not be able to feast on the fabulous Italian Easter pies made in Hazleton, Pennsylvania. Easter Pie (or "pizzagaina" as we guidos like to call it) combines everything you're supposed to have deprived yourself of during Lent into one deep-dish crust. The exact proportion of fillings varies, but tradition dictates at minimum many, many eggs, multiple meats (ham, salami, pepperoni, mortadella, etc.) and an assload of cheeses (note the plural: we're talking ricotta, parmesan, provolone, mascapone).

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