We all love trying new recipes, just as much as the celebrity chefs that dole them out. The frenzy that followed the release of Thomas Keller’s Ad Hoc at Home was undeniable – and more than a few of us had the cookbook on back order. We trust these celeb chefs with their recipes, so naturally we also trust the cookware and ingredients they endorse (or put their face on). Here’s an homage to cooking shows that have dutifully been recorded on the DVR, reservations at celeb chef hotspot restaurants made one year in advance, and the chefs who have encouraged us home cooks to “kick it up a notch.”

Wolfgang Puck – From chef to restaurateur to TV  personality, Puck personifies the ultimate celebrity chef. Since he stepped into the spotlight with Spago and picked up the James Beard Foundation Award for Outstanding Chef of the Year twice, he has become an internationally recognized name in the culinary industry.

This is a recipe from Wolfgang Puck Fine Dining Group‘s CUT steakhouse in Las Vegas.

Bobby Flay – We first came to know him as the master of grilling on Food Network television. Then he became an Iron Chef and throw-down champion, ready to challenge any chef to an I-can-do-it-better contest. All the while, this TV personality was also basking in the limelight of award winning performances in his restaurants (including the recognition as James Beard Foundation’s Rising Star Chef of the Year in 1993, the year Flay opened Bolo in New York).

Here’s a grill recipe worthy of a cameo on Grill It! with Bobby Flay 

Paula Deen – This other Food Network star doesn’t need much of an intro. Paula Deen has become a household name through her line of cookware, packaged foods and a culinary magazine to boot. She even has a few restaurants under her name.

And if you know Ms. Deen, her affection for cooking with butter needs no explanation either. Here’s a biscuit recipe that calls for a Paula Deen serving of butter.

Daniel Boulud – With restaurants in New York City (Daniel and Bar Boulud to name a couple), Miami, Palm Beach, London, Beijing and Singapore, suffice it to say this celeb chef is international. And when your namesake venue garners three Michelin stars, you know you’re good.

Here is a recipe from Boulud’s cookbook, Daniel Boulud’s Café.

Alice Waters – Now, she may not be of “celeb chef” status but the chef-restaurateur behind Chez Panisse is hailed as one of the inspirations and driving forces behind the sustainable food movement. Serious foodies know the name Alice Waters, and “eco-gastronomic” locavores know it well.

Here is a recipe inspired by the Chez Panisse Cafe cookbook

Thomas Keller – Not to downplay this chef-restaurateur’s legacy, but if there is one thing you need to know it is simply this. Keller’s Bouchon Bakery has the best Bouchons (think, bite-sized chocolate lava cake meets brownie) you will ever taste outside of Paris – if not the best ever. The fact that a reservation at the highly acclaimed restaurant The French Laundry is often made up to one year in advance is enough to prove that the buzz surrounding this chef’s cuisine is for real.

From the Ad Hoc at Home cookbook, a potato pave.

A few other chefs we have all come to know…

Emeril Lagasse - Here is a garlic-centric recipe to add a bit of “BAM!” to your cooking repertoire.

Patrick and Gina Neely –  A Food Network husband and wife team whose antics are as fun to watch as the southern-inspired meals they create.

Giada De Laurentiis - Teaching authentic Italian cooking to all of America via her Emmy award winning show Everyday Italian.

 Rachel Ray – America’s sweetheart chef who teaches us to cook in 30 minutes or less.

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A day of celebrating tequila is absolutely one worth recognizing on the Yummly blog.

Here are a few tips for your shakers and strainers:

• Local Kitchen says that with Jose Cuervo on hand you don’t need any “fancy pants” Patrón to make a killer rhubarb margarita a.k.a. The Rhubarbarita.
• According to Communal Table, there is such a thing as a beef cocktail. Who knew? Tequila + tamarind + ginger-lime syrup + beef stock = The Moogarita. Naysayers step aside, the savory cocktail will have its day (after all, the savory Bloody Mary made it into the mixology history books).
• Beer and tequila can co-habitate in the same glass says TasteInspired, the blog that brings you The Beer Margarita.
• A Tequila Sunrise can be just as sweet, tart and tasty sans the spirit of the day with a recipe from Two Tarts.

To get the celebration started, we’ve curated some tequila-infused recipes from savory starts to sweet endings. Salud!

From entrees… 

… to dessert …

… and a few bites in-between. 

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If you’d like to be featured on the Yummly blog, send an email to shelley [at] yummly [dot] com

So it’s Tuesday, but that doesn’t mean its too early in the week for some vino. Especially with a bottle that costs less than $15 wine can be an inexpensive compliment to dinner (or sometimes a main ingredient). Without further ado, here are some affordable, well-rated (and Yummly taste-tested) wines and recipes to pair them with.

Vigilance, Sauvignon Blanc. Lake County vintage 2010 - rated 91 points by Wilfred Wong.

Tasting notes: This wine has a clean, light color. Fermented in stainless steel to enhance its fruity notes, this wine has a depth and richness of melon and citrus flavor with a zesty finish.

Where to get it: $14.99, BevMo; or try Drylands Sauvignon Blanc 2007, which has a 90-point rating from Wine Enthusiast magazine. Starting at $11.99 from snooth.com

Recipe inspirations: Pair with fresh seafood dishes and salad greens.

Challis Lane, Old Vine Zinfandel. California 2008 - rated 88 points by Wilfred Wong.

Tasting Notes: This wine  is dark and full-bodied, with aromas of ripe stone fruit and berries. Toasted oak flavors carry through to the palate for a long, lingering finish.

Where to get it: $8.99, BevMo. Another good wine and a 90 point “Best Buy” according to Wine Enthusiast magazine, is the SideJob Cellars Sonoma County Zinfandel. $15 from sidejobcellars.com

Recipe Inspirations: Pair it with barbecue, from a grilled chicken skewer to a juicy burger.

McManis Family Vineyard, Petite Sirah. California vintage 2009 - winner of the Gold Medal, Best of Class 2011 San Francisco Chronicle

Tasting Notes: With a deep purple color, this wine is full of boysenberry and blueberry aroma. There are mocha notes in this Petite Sirah’s flavor from four months of oak barrel aging. This wine is rich, big and juicy.

Where to get it: $8.99, BevMo; $8.98, thewinebuyer.com; or find McManis wine at your local retailer

Recipe Inspirations: Try a big, bold dish to compliment this wine. Pair with a pot roast, rack of lamb or even a bold pasta dish.

Columbia Crest Grand Estates, Riesling. Columbia Valley 2008 - rated 89 points “Best Buy” by Wine & Spirits magazine

Tasting Notes: Smell delicate aromas of white fruits and orchard blossoms in this wine. A crisp acidic taste and vibrant fruity notes of apple, peach and orange zest are complimented by a hint of minerality.

Where to get it: $6.95, napacabs.com; starting at $7.99 from snooth.com

Recipe Inspirations: Pair with a white-sauce vegetable or seafood pasta dish, citrus salad or salad greens.

Elena, Chardonnay. Sonoma County 2010 - rated 90 points by Wilfred Wong

Tasting Notes: A light straw color, and taste of ripe fruit with a hint of minerality. This wine has a sturdy body and crisp finish.

Where to get it: $14.99, BevMo; or, with 90-points from Wine Enthusiast magazine, the Gordon Brothers 2006 Chardonnay is another great buy starting at $15.99 from snooth.com

Recipe Inspirations: Try a juicy, roasted chicken dish or even your favorite veggie pizza.

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What is your favorite bargain wine? Tell us in the comments!

One great thing about Yummly‘s Palo Alto HQ–it’s just a stone’s throw away from the quirky ice creameries of San Francisco. Ice cream that’s worth the trip and anything but vanilla.

Here is a look at the must try ice cream shops and get-the-flavor recipes you can create at home. Oh, and happy National Ice Cream Day!

1. Humphry Slocombe - With flavors like Boccalone Prosciutto and McEvoy Olive Oil, its no question that this frozen confectionery is innovative. Now before you go thinking that there is just no way an ice cream involving cured meat will tickle your tastebuds, here is a recipe that could change your mind.

2. Bi-Rite Creamery - This ice cream shop is nestled in a neighborhood nicknamed “the gastro” (yes, as in gastronomy). If that isn’t enough to convince you of its worthiness to contend with the best of all ice cream makers, let a scoop of Earl Grey or Ricanelas (cinnamon with snickerdoodles) convince you. Better yet, try the ice cream sandwiches. Sugar cookies with balsamic strawberry ice cream? A welcome twist on a conventional classic.

3. Mitchell’s Ice Cream - Mitchell’s serves up classics and lesser-known tropical flavor classics. Think a double scoop combo of strawberry (classic) side-by-side with a scoop of Ube, a sweet purple yam (tropical classic). These do-it-yourself recipes can contend with Mitchell’s Ube or Mexican Chocolate any day.

4. Swensen’s - Another classic ice creamery, this shop first opened in San Francisco circa-1948. Though, unique flavors like Strawberry Cheesecake and Rum Raisin were mixing up the ice cream game way back when.

5. Three Twins Ice Cream - Three Twins Ice Cream is organic, not health-nut-boring. That said, this ice cream innovator has probably the most sinfully decadent chocolate ice cream around: The Chocolate Project. This chocolate lover’s flavor is equal parts chocolate ice cream, flecks of dark chocolate, cacao nibs, chocolate cookies and chocolate chips. Cookie lovers, there is something for you too – Cookie Jar, three types of cookie in one scoop.

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What is the most unique ice cream flavor you’ve tried? Tell us in the comments!

This one is for the espresso lovers and caffeine addicts everywhere. Those who know how to navigate their world with one hand, while the other clutches a mug. Those who plan their morning commute around a pit-stop to the local coffee house. Whether you are the midday-Starbucks-run or mug-from-home type, this one is for you.

These frozen coffee drink recipes are a perfect caffeinated cool down during the summer heat. Next time you rise and shine (or if you’re a true caffeine addict, rise and sleepwalk over to the espresso maker), turn your home brew into something decadent for a change.

Peaches are currently at their peak of ripeness, so here is a recipe that will preserve that sweet, fresh taste until after the season is long gone. What’s the secret? Canning. Now, before you think “too complicated, this recipe is not for me” – think again. This recipe is so simple and is sure to bring out the preserving homesteader in anyone.

Peaches in Syrup (recipe from Can It You Nit!)

Ingredients:

• 4-5 just ripe peaches
• About 1/2 – 2 cups granulated sugar
• About 2 cups water

Method:

1. Peel 4-5 peaches. Cut in half to remove the pits and stems, then quarter the halves.

Note: Select the peaches to the ripeness which you prefer. This recipe uses slightly firmer white peaches, but a just-ripe yellow peach would work just as well. 

2. Heat sugar syrup over the stove in a saucepan.

Note: Taste a peach slice. If it is very ripe and sweet, use a lighter syrup: 1/2 cup of sugar and 2 cups water. If peaches are tart, increase the amount of sugar by 1/2 cup for each 2 cups of water until you reach your desired taste. For even the tartest of peaches, 1 1/2 cups of sugar to 2 cups of water will usually do the trick.

3. Ladle sugar syrup into jars over peach slices. Carefully shake each full jar to release any air bubbles.

4. Seal jars with lid and ring, and process by the water-bath canning method for 25 minutes.

Note: Water-bath canning method? Whaaa? Relax, its simple. Essentially, this means to submerse your sealed jars in boiling water for the given time. But, for a full low-down on the water-bath process see this link. 

Once processed and sealed, let the jars cool overnight. Store in a cool, dark place and these syrup-preserved peaches will keep for up to 12 months. (Remember: after a jar is opened, the seal is broken. You should refrigerate and consume within one week of opening.)

Enjoy these peaches on their own, incorporated into a fruit salad, or as a topping on  your favorite ice cream!

It’s a fact of life that some little ones are picky eaters, but there are always those timeless snacks that every child seems to love. Like the B-O-L-O-G-N-A we all know the jingle to.

Make a family project of it and re-create those snacks at home with these kid-friendly recipes:

If you would like to be featured on the Yummly blog email Shelley [at] yummly [dot] com

Spice it, salt it, slice and eat. Repeat. That’s charcuterie.

Think you can make your own bacon at home? With BetsyLife’s recipe, you can – and with some curing salt it is quite easy too. From corned beef to salmon, these recipes will walk you through the basics of curing meats and fish.

Looking for a more daring project? Might we suggest heading over to Mrs. Wheelbarrow’s Charcutepalooza where the July challenge includes making hot dogs, mortadella and bratwurst. Or try out these recipes here:

If you’d like to be featured on the Yummly blog, send an email to shelley [at] yummly [dot] com

You are having a cocktail party, but you don’t know what refreshments would be just enough for your guests. Maybe its a dinner party, but you don’t want people to go hungry before the main course is set at the table. It’s game day, and you just want some easy-to-make finger foods on hand.

Whatever the occasion is, these bite-sized morsels are sure to please any guest (and you, the host). So, please, quit it with the deli cheese on a toothpick.

If you’d like to be featured on the Yummly blog, send an email to shelley [at] yummly [dot] com