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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Flickr user angeloangelo

Memorial Day is just around the corner. With my brother, a U.S. Marine (oorah!), currently back home from his first deployment in Afghanistan, the holiday is near and dear to my heart.

Wanting to make something special to celebrate and honor all those who have served and who continue to serve in our U.S. Armed Forces, I'm making this Red, White & Blue Fruit Pizza, the perfect sweet treat to share at a Memorial Day barbecue with family and friends.

Here's how to make it:

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Photo by ReeseCLloyd

Get that special mama in your life nice and toasted for Mother's Day.

If you're skipping the restaurant rush and looking for a way to jazz up your annual Mother's Day Brunch, look no further. Two words. Bellini Bar. I know my mama would appreciate the morning buzz more than she would my not-so-famous quiche Lorraine (by the way, when did quiche become the official Mother's Day food?). Nothing says "I love you" like some bubbly. You can thank me later.

Here are a few tips to make getting your mom drunk before noon totally appropriate:

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mommyish.com

She changed diapers, bandaged scraped knees, drove to and from a million extra-curricular activities, cooked, cleaned and still managed to love you as a teenager -- taking your mom out for a nice meal is the least you can do on Mother's Day. Luckily there is no shortage of restaurants in town willing to help you celebrate the woman who lugged you around for nine months. Just remember that everyone and their mother will be dining out this Sunday, so be sure and make a reservation.

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Photo by Matt Biddulph

If this doesn't make you happy, you're a bitch.

How do you plan on spending your Cinco de Mayo? I will be celebrating Mexican culture with mucho margaritas by the pool. But first, I'll need something good and greasy to coat my stomach with. I'm thinking churros, the fried street food popular in Latin America and many other parts of the world (even Skinnygirl can't help me now).

Homemade churros dipped in Mexican chocolate sauce are easy enough to make and all kinds of awesome.

Here's how to do it:

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Photo by mmmarilyn

Get fancy and arrange ingredients in rows.

I love cooking for my fiancé and for myself, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up aimlessly wandering the supermarket and wasting half the ingredients that I've bought (and I HATE food wasters...I'm lookin' at you!). Enter What's Cooking This Week -- My Weekly Meal Plan & Grocery Guide. Now, I can make the most of my ingredients and my leftovers.

Last week, I cooked up some Roasted Salmon & Brussels Sprouts and used the leftover sprouts for an awesome Bacon, Tomato & Sprout Pasta. This week, I'll be making the most out of ripe avocados and spicy chicken.

Here's what I'm making:

Grilled Shrimp Cobb Salad

Whole Grain Linguine with Creamy Avocado Sauce

Buffalo Chicken Lettuce Wraps

Ginger Shrimp with Sesame Snow Peas

Spicy Chicken Flatbread

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Tags:

cooking for two, dinner, easy recipes, meal plan, spring menu, weekday cooking, weeknight cooking

Photo by Christina Uticone

Come spring, the farmers' market is abundant with fresh, local fruits and vegetables, but I've got only one thing on my mind at the moment -- zucchini flowers (or squash blossoms, if you prefer). Last year, I wrote about how to stuff and fry the flowers whole, just like my grandmother used to make them. The blossoms are beginning to make an appearance -- I saw some at Revival Market recently -- and once they hit the shelves and tables of your favorite market, you will have about six to eight weeks to purchase them.

The flowers are completely edible in their raw form, and can be chopped into salads or used as a garnish. I don't really believe in this kind of healthy application, and prefer the delicate flowers stuffed full of cream or ricotta cheese, and then battered and fried -- but to each their own.

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Photo by Katharine Shilcutt

Bacon-donut waffles from Shepherd Park Draught House make waking and baking that much more inspiring.

Today is 420 Day, the day known fondly to stoners everywhere as a kind of unofficial National Marijuana Appreciation Day. It's a holiday that's been around for more than 40 years -- you're not as hip or cool as your parents were, kids; they started this shit in 1971 -- and the evolution of the holiday itself is as interesting as the creation of Thanksgiving. (It's also far less racist.)

420 Day is also the official release date of the new High Times cookbook, The Official High Times Cannabis Cookbook. We reviewed it in advance of the release, and can verify that High Times does, indeed, know how to make some tasty fudge.

In keeping with the High Times cookbook, which featured classed-up recipes from samosas to marinated kale salad, we're recommending some more gourmet options around town for this 420 Day. If you're going to celebrate, celebrate in style -- leave the Cheetos dust to the college kids.

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Photo by periwinklekog

The "interfaith" sandwich did not make our Top 5, but we appreciate the sentiment.

Happy Pesach ya'll! Passover, the Jewish holiday remembering the biblical story of the ancient Israelites' escape from slavery and exodus from Egypt, is here. The story goes that once freed, the Israelites left in such a hurry that they could not wait for their dough to rise.

To commemorate, matzah (or matzo, or matzoh, or matzot, or...ehh screw it) became a symbol of Passover, and "The Festival of Unleavened Bread" was born. But just because your bread doesn't rise, that doesn't mean it can't be tasty.

Check out our Top 5 Ways to Eat Matzah :

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Photo by Mike King.

What not to do with leftover ham.

Easter is lovely. Brunch, family and friends, warmth, love, cocktails, and ham...lots of freaking ham. Every year, no matter how many people join in on brunch, we can't seem to finish off the baked ham. But alas, no worries! Leftover ham is fantastic.

I have a number of go-to uses leftover ham, and they are all easy and delicious. Here are the Top 5:

5. Chicken Cordon Blue Sandwiches Nothing says fancy French food like leftovers, am I right? Not really, but using a nice thick slice of leftover ham in this Americanized version of a classic is the way to go. Get a fresh, crusty roll, add a thinly pounded grilled chicken cutlet seasoned with lemon zest, salt and pepper and smack on some leftover ham and nutty Gruyere. Throw it on a panini grill coated with cooking spray, cook it until crisp and top the whole thing off with arugula and creamy dijon - so good. Eff you, France!

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