Traditional recipes

8 More Amazing Margarita Recipes from the Culinary Content Network

8 More Amazing Margarita Recipes from the Culinary Content Network

It's National Margarita Day, which means that we're ready to clink our margarita glasses to our friends and connoisseurs of the margarita (at 5 p.m., of course...). And who else would we turn to for more variations on the classic margarita than The Daily Meal's Culinary Content Network?

Click here for 8 More Amazing Margarita Recipes Slideshow

Our group of margarita experts have some exciting new takes on the margarita — one made with Izze Soda and clementines, one mango and blood orange margarita, one hibiscus-infused tequila and limeade margarita, and more. What we especially love are the more nontraditional takes on margaritas, like tequila-soaked watermelon bites (which are making us wish it were summer), and a strawberry margarita cupcake (wow).


There's no shortage of ways to update your margarita, and we're happy to highlight our favorites from our Culinary Content Network. Click here to see the margarita recipes we love — and can't wait to make tonight.

Margarita Cocktail recipe

Where the hell am i supposed to get these ingredients in indian countryside?

Damn my promises to a gorgeous local girl.

posted by Italian drinker. @ 11:48AM, 5/25/07

posted by Billy Bob @ 04:12PM, 8/03/07

posted by Spencer @ 06:15PM, 8/06/07

First of all, cointreau is a premium triple sec. The recipe does not specify the brand or quality of ingredients You can use Cuervo and Bol's, or Patron and Cointreau, depending on your budget.

Second, there are many ways to make a margarita, and many claims to the original or perfect recipe. 3:2:1 (100% agave tequila Cointreau lime juice) is often considered a classic ratio, but 2:1:1, 3:1:1, and 1:1:1 are also used.

Finally, sure, the margarita glass is THE margarita glass. But as self respecting man, I tend to prefer my drinks in an old fashioned glass if I have the choice. Purists, bahhh!

8 Good Kitchen Habits I Kept from Culinary School

A year later, here are the things that I still do every time I get into the kitchen.

When I finished the culinary techniques program at the International Culinary Center last year roughly a year ago, I was confident that I would be filleting my own fish and casually making puff pastry from then on. I haven’t. Some of the skills I learned during that program are things that are nice to know, but that aren’t of all that much practical use in a world where buying puff pastry works just as well and the roughly 6 inches of counter space in my Brooklyn apartment does not accommodate rolling out large sheets of dough for lamination. But other techniques I still use every time I step into a kitchen, whether it’s to make a spinach and artichoke dip or roast a whole duck. Here are some good kitchen habits that I’ve kept up since culinary school.

I Hone My Knife Constantly

One of the first questions I usually get when I tell people I went to culinary school is about their knives. Which one is the best? How do you take care of it? How many knives do you need? The answer is that the knife or knives you’ll actually use are the best knives for you, and that rather than worrying about sharpening knives, you should be much more concerned about honing. Unless you’re giving your knives an intense amount of use—like eight hours a day kind of use—you only need to sharpen them once or twice a year. Even then, you can probably hand that responsibility over to a professional.

What you can do at home, pretty much every time you bring out your chef’s knife, is remember to break out your honing steel. Honing rights the blade’s edge, which bends a tiny amount from chopping, and sharpening physically removes material from the knife to make it sharper. The more you hone your blade (yes you can call it “your blade” as if you are an elf on a mission) the less often you’ll need to sharpen it. When I incorporated honing into my daily cooking practice, it made a noticeable difference in how often my knives need to be sharpened. 

I Use Many Tiny Bowls Every Time I Cook

When I’m setting out to make something, even if I’m reasonably certain that all the elements for a dish are in my kitchen, I still pull them out, line them up in a counter, and measure them out. Sometime during culinary school I invested in many small bowls, which I use almost every time I cook to parcel out flour or butter or sugar or soy sauce for what I’m making that day. I don’t always measure out absolutely everything—salt and pepper, for instance, I usually use as I go, since I find it way more useful to adjust those by tasting rather than using a set amount. But for other ingredients, it’s helpful to have everything set out. That means that I’m not frantically trying to locate the rice wine vinegar as a pound of ground pork is somewhere between browning and burning in a skillet. It also makes the cooking process feel more organized from the very beginning, and lets me know when I’ll need to grab more of certain staples. 

I Group the Same Prep Moves Together

Say I need to chop five onions. Before culinary school, I would have taken each onion and peeled, sliced, and chopped it before moving onto the next onion. After culinary school, I’ll peel all the onions, then halve all the onions, then slice all the onions, and so on. It’s basically the cooking equivalent of the sock-shoe sock-shoe or sock-sock-shoe-shoe debate, but in cooking, it’s almost always much more efficient to complete one task completely before you move onto the next. 

You Can Always Turn Off the Burner

I remember when I was learning how to drive as a hapless teenager, and realized that it is always better to miss your exit and take the next one than attempt a merge that might imperil the car and/or your life. Similarly, if you’re feeling flustered, or if a technique isn’t working, or if you need to run out to the grocery store to grab another head of garlic, you can press pause on something by just. turning off the burner. Not all recipes work like that of course�licate sauces or finicky cake batters, in particular, won’t allow you to hit pause. But if you’re feeling flustered mid-caramelizing onions, you can just take them off the heat, collect yourself, and then bring the pan back up to the same temperature and begin again. If something is browning too quickly, take it off the heat too. It’ll usually be just fine. 

I Swear By a Side Towel

I keep a pile of clean kitchen towels on a windowsill in my kitchen, and every time I cook, I grab one and throw it over my shoulder or tuck it in my apron strings. It’s always there so I can fold it to use as a pot holder or tuck under a mixing bowl to stabilize it or wipe up a spill. They’re cheap and easy tools that make things much easier, plus they help cut down on paper towels, a good thing for both the environment and my budget. 

I Taste, Salt, and Taste Again

The first thing I do in an unfamiliar kitchen is pour some salt into a small bowl. That might seem like just another thing to clean up at the end of your cooking, but it’s such a simple way to make your cooking better immediately. Getting a sense for how much salt you need to properly season something is one of the most valuable things I learned in school𠅊nd am still learning. Having a tactile connection to the amount of salt you put into any dish is much more useful than adding it from a grinder, shaker, or canister. And adding salt is a process, not a one step, in cooking. You add some seasoning, taste the dish, and adjust it as you go. 

I Try to be Aware of My Surroundings

Maybe the most important thing I learned in school was how to move in a kitchen, a small space with many people juggling hot pans and sharp things. It’s hard to translate the economy of movement required when working in school or on a line in a restaurant kitchen to your own space, but it’s been hugely useful when I’m working in my tiny kitchen with anyone else to warn someone when I’m opening an oven, or carrying a knife. If I’m carrying a knife, I always do it by holding it by the handle as I would when I’m using it to cut something, pointing the tip down to the floor, the sharp edge of the blade facing behind me, and walk with it close to my body, without swinging my arm. That way if I do bump into someone there’s a minimal chance of accidentally stabbing them. And I tell people that it’s there—the kitchen shorthand for this is “sharp behind,” meaning “I am carrying something sharp behind you” or “sharp corner,” ditto, but for walking around a corner. Similarly, if I’m carrying a hot pan, I’ll warn someone, “hot behind.” It helps prevent injuries, and it’s a good practice to be mindful of the attendant dangers of what you’re doing. My chef-instructor used to warn us that most cuts happen at the end of cooking, when you’re cleaning up, and reminding myself that I’m moving a very sharp thing to the sink always helps avoid slip-ups.

I Label Everything

This is more helpful for organization than for cooking, strictly speaking, but in culinary school, the refrigerators and freezers are full of various projects from all the students, so each one has to be labeled with masking tape and a Sharpie. Keep a marker and roll of tape handy, and make it your practice to immediately label anything that you’re putting away with the date you made it and what it is. It makes it so much easier to quickly identify, say, the leftover dal you have in the freezer, or whether that mystery quart container has chicken stock or vegetable stock in it. 

Even if you can’t (or have no desire to!) go to culinary school, or if you never plan to work in a restaurant, adapting the habits that pros use in the kitchen can make cooking at home a more organized, smoother experience. 

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Uses of Foams in CuisineTop

Adding Taste with Foams

Like many other molecular gastronomy techniques foam serves a number of purposes that all point to giving its audience a better dining experience. Flavor is one of the most important functions that foam carries in the kitchen. It allows cooks to incorporate various tastes into dishes being cooked without changing physical makeup. Foam can simply be added on top of a completed dish and it will deliver the desired flavor.

Presentation with Foams

Without any doubt, culinary foams also play a large role in the way a dish looks when it is served. Long before the advent of modern cooking, foams had already served to make dishes look much more appetizing. With the use of new approaches and equipment in creating these airy substances, the options for creating enticing dishes are widened.

Creativity with Foams

One of the things that can make dining more enjoyable is the experience of new things. Foams make it possible for diners to feel different textures in their mouth. This is especially true when it is combined with other foods that present other textures. It also allows for the use of unorthodox cooking methods such as the formation of sauces and even warm foams.

Preservation with Foams

On a more industrial level, the production of foams with the use of a siphon makes it possible to store these substances longer. Modern cuisine foams have an extended shelf life and are not susceptible to absorbing smell and taste from other foods due to storage options. This means better tasting and fresher dishes will be served to diners.

Dads rarely ask for much, even though they do it all&mdashtaking out the trash, killing spiders, and leading car road trips. Their taste is usually simple, classic, and well-executed&mdashjust like these 30 dad-approved recipes that are designed for a casual, intimate Father's Day celebration&mdashCOVID guidelines permitting. Whether your dad is manning the grill all day or you're lending a helping hand, these recipes will win over his heart. Leading the charge for appetizers and small bites are a cheesy beer dip, salsa fresca, soft pretzels, and a creamy lebneh dip.

What would Father's Day be without red meat of every cut and style? For someone as classic as a dad, there's the Classic Burger-Joint Cheeseburger, which pairs effortlessly with Classic Boston Baked Beans. Grilled Flank Steak and Asparagus with Chimichurri Butter is just as timeless but slightly grander for the dad who spares no expense. (And even though everything that your dad does in life is well done, we really do recommend cooking these meats medium-rare.)

While most dads never really want to be in the spotlight, these side dishes deserve as much attention as he does. The Test Kitchen&rsquos Favorite Potato Salad, Cheddar-Jalapeno Cornbread, and Grilled Corn with Chile-Lime Salt are delicious additions to his go-to backyard barbecue celebration.

Start the meal or end the day with a refreshing cocktail for that festive toast. Try a new twist on the iconic martini, which swaps out the usual vodka or gin for tequila, or go more classic with a Sour Cherry Old-Fashioned. Here's to you, Dad. We love you&hellipand we're so thankful for your grilling skills and expert taste in craft brews.

11 Adventurous Flatbread Recipes That May Put Pizza to Shame

Pizza is great. But what if we told you that something greater, perhaps even tastier, exists? Please don’t get mad at us. Sometimes, the truth hurts, and it isn’t what we want to hear.

But pizza has a competitor.

Look, we love pizza, OK? But flatbread’s crispy base, adventurous toppings, and (comparatively) bite-size portions are pretty heckin’ flavorful and light.

Going for a little less dough and cheese can be a pleasant departure from the bread baby that some heftier pizzas can give you.

You don’t have to take our word for it. Give these 11 flatbread recipes a whirl — and don’t blame us if you give up late night pizza for good.

Prepare to meat your (flatbread) maker…

1. Cheddar, pancetta, and apple flatbread

Share on Pinterest Photo: Seasons and Suppers

Sometimes the simplest combinations yield the best results. And it rarely gets better than pancetta.

In this recipe, a few high quality ingredients combine to make a light yet incredibly tasty appetizer or snack.

Pro tip: Use a white, crumbly aged cheddar for the best flavor. We also recommend drizzling a touch of honey on top of the cheese before baking to add a hint of sweetness to the meatness in your eatness.

If you don’t yet know your Gruyere from your Camembert, here’s our rundown of everything cheese.

2. Greek flatbread with tzatziki sauce

Greek cuisine is a pillar of the flatbread universe.

This recipe is a lazy chef’s dream. Simply cook ground turkey, brush the flatbread with olive oil, top with deliciousness (in this case, veggies and crumbled feta), and pop it in the oven.

You can even skip the turkey and use precooked chicken breast or leave the meat out altogether, but then you’ll definitely want to support the texture and flavor with extra cheese.

We do suggest making your own tzatziki. The taste is worth the extra chopping. Greek yogurt is the foundation of any tzatziki worth its salt — we’ve got 39 ways to use it.

3. Crispy prosciutto flatbread pizza

OK, so this is a pizza in flatbread clothing. So what? Are you gonna complain when it’s inside your face? We didn’t think so.

It’s hard to go wrong with prosciutto and arugula. Add shaved Parmesan and a homemade sun-dried tomato chutney and you’ve got yourself a party-pleaser — even if it’s only a party of one (and a party of one is still a party).

The best part: The recipe calls for lavash bread from Trader Joe’s. Why make dough from scratch when, well, you don’t have to?

4. California chicken flatbread with chipotle ranch sauce

Close your eyes and picture a taco and then a pizza. Now imagine the two glorious foods merging. It’s like the pottery scene from “Ghost,” only way sexier.

Open your eyes and meet the California chicken flatbread, topped with bacon, avocado, shredded cheese (we like pepper jack for extra oomph), and chipotle ranch sauce. You’ll be drooling before you even start cooking.

Yep, it’s that great. We love a good culinary fusion.

From the earth into your mouth.

5. Flatbread salad pizza with pesto, shaved asparagus, mushrooms, and feta

We love salads — especially when they’re served on top of bread. It’s a sneaky, effective salad delivery system.

This fun dish works as a main meal or a side. The best part? You can pull this together in less than 15 minutes.

Plus, you can go wild experimenting with the toppings. But don’t skimp on the red pepper flakes or balsamic vinegar (or the cheese, but that goes without saying).

6. Savory pear, date, and burrata flatbread with crispy sage

Pineapple on pizza? Debatable. Pear on flatbread? Undeniable.

The burrata cheese gives the flatbread a creamer, oozier texture, and cooked dates add just the right amount of sweetness.

Top it off with flash-fried sage and say hello to a little slice of heaven. Pears are an irresistible, healthy fall favorite for a reason.

7. Caprese hummus flatbread pizza

Mozzarella and hummus may not sound like a match made in heaven. But trust us: They go together almost as well as rama-lama-lama-ka-dinga-da-dinga-dong. (And this flatbread will be Olivia Newton-Gone quicker than you know it.)

Hummus also adds extra protein to a traditional caprese salad, meaning you have a solid excuse to eat seconds.

We assume, by this point in the article, that you still miss pizza. And that’s understandable. So here are 74 ways to make a healthier one. Don’t sleep on flatbreads, though.

8. Blueberry fennel flatbread with whipped feta

Juicy blueberries, soft fennel, and cloud-like flatbread make this recipe a foodie’s dream.

The pine nuts and radish shavings add a slightly crunchy texture, and the whipped feta brings all the ingredients together like one big, happy, edible family.

Don’t forget to serve with a lemon wedge — a little juice goes a long way. Plus, it confirms your arrival at peak fanciness. If you’re after food that looks fancy without the effort, we’ve always got your back.

Strawberry Margaritas

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Strawberry Margaritas: fresh strawberries + the makings of a great margarita = party time! Made with fresh strawberries, these margaritas are a refreshing cocktail, that’s good till the very last drop!

Have I ever told you my favorite cocktail is a strawberry margarita? Yep, it’s my favorite drink in the whole wide world. It’s amazing I have not posted about this strawberry margarita yet. I’m not sure how I missed this.

Not to worry, I’m making up for it now. You know, I don’t drink much, but I do love a cocktail every once in awhile. If you never make cocktails at home, don’t be scared, all you really need is a blender. Margaritas are usually made with tequila and triple sec. I love plain margaritas too, but there’s just something special about a strawberry margarita. The color is gorgeous and it’s a bit sweeter just like I like it.

So this being Memorial weekend in the US, it’s the perfect time to enjoy a great cocktail, so let’s make some strawberry margaritas!

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Pull From Your Pantry

Photography by Misha Gravenor

"There are many variations of cupboard sauces in Italy," Lidia says. "This one&aposs made with jarred capers and olives, but you can use whatever you have: cured artichokes, sun-dried tomatoes, anchovies or a can of beans. It&aposs ideal for the cold months, when you don&apost have as many fresh vegetables."

What&aposs that, Lidia? "You must taste sauces as you go. The vegetables vary, so you may need different amounts of salt each time you make a recipe. The more you can develop your taste apparatus, the better off you are as a cook."

Photography by Misha Gravenor

OLIVE & CAPER SAUCE WITH FUSILLI Serve it with any pasta that has nooks and crannies (like ziti or rigatoni), or spoon it on as a pizza topping.

What to drink! Santi Solane Vapolicella Classico Superiore Ripasso 2009 The spicy notes in this northern Italian red stand up to the salty olives and capers.

Low Calorie Cocktail Recipes

Pinot Grigio Melon Ball Spritzer

This is a delightfully refreshing low-calorie cocktail recipe by media/culinary dietician Abbey Sharp.

Pinot Grigio is a white wine. It is light, refreshing and fresh with vibrant floral and stone fruit aromas and a touch of spice.


  • Pinot Grigio -3 ounces
  • Sparkling water 1 ounce
  • Frozen balls of watermelon, cantaloupe and honeydew melon
  • Dash of aromatic lemon bitters
  • Slice of lemon
  • Sprig of mint
  • Scoop out pieces of watermelon, cantaloupe and honeydew lemon with the melon baller.
  • Freeze them on a baking tray until solid.
  • In a tall, slender glass, add 3 ounces of pinot grigio white wine. It has the fruity flavor of grapefruit and pineapple and a lively finish.
  • Add one ounce of sparkling water
  • Add a dash of aromatic lemon bitters
  • Throw in a few colorful frozen balls of watermelon, cantaloupe and honeydew lemon.
  • Add a slice of lemon and a sprig of mint as garnish
  • Serve and enjoy.

Watermelon Mojito

This colorful mojito recipe is the brainchild of the celebrity media and nutrition expert Abbey Sharp.


  • Juice of one lime
  • A sprig of mint
  • ½ tsp of sugar
  • 1 ½ cups of seedless watermelon puree
  • One ounce of rum
  • Handful of ice
  • In a glass squeeze lime juice from one lime.
  • Add a sprig of mint.
  • Add ½ teaspoon of sugar
  • Mash it gently
  • Puree 1 ½ cups of seedless watermelon, an ounce of rum and a handful of ice.
  • Pour the watermelon puree into mint and lemon mixture.
  • Top it off with sparkling water.

Skinny Sangria

This delicious simple low-carb and low-calorie drink recipe is from Amy Locurto. Her main aim of this recipe is to keep off the sugar and to have fun. So here we go.


  • 1 bottle red wine
  • Fruits- Strawberries, oranges, blackberries and pineapple.
  • Pomegranate vodka –less than half a cup
  • Sprite Zero – 1 bottle
  • Ice
  • Cut the strawberries, oranges, blackberries and pineapple into small bits.
  • Put the cut fruits into a big glass pitcher.
  • Pour the whole bottle of red wine. You can use your favorite red wine.
  • Add less than half a cup of pomegranate vodka.
  • Keep it in the fridge for 2-4 hours.
  • Add the sprite zero before you serve.
  • Serve in tall glasses with plenty of ice.
  • Add some fruit and garnish.
  • Now enjoy the skinny sangria with your friends.
  • For kids instead of the red wine, you can add pomegranate juice and leave out the vodka.
  • Wow! A refreshing sangria is yours to enjoy.

Mango Margarita

This tasty low-calorie cocktail belongs to the culinary dietician Abbey Sharp. Mango Margarita gives you the added probiotic benefits.


  • 1/3 cup of fresh or frozen mango
  • 1 teaspoon of honey
  • 1 tablespoon of lime juice
  • 3 ounces of mango kombucha
  • An ounce of tequila
  • Handful of ice
  • Add 1/3 cup of fresh or frozen mango in a blender.
  • Add 1 teaspoon of honey, one tablespoon of lime juice, an ounce of tequila and handful of ice.
  • Puree all the above.
  • Transfer the puree into a tall glass.
  • Top it off with 3 ounces of mango kombucha.
  • There you go, a refreshing low-calorie mango margarita with probiotic benefits is all yours to enjoy.

Lemon ‘n’ Lime Cocktail

Lemon ‘n’ Lime cocktail recipe is by Food Trends. It has lively, refreshing and crisp taste. So here we go.


  • Add the fizzy drink, ice and mint leavesin a blender.
  • Blend well.
  • Pour it into a tall glass and garnish with a wedge of lime and a sprig of mint.
  • Enjoy!

Strawberry Margarita

Strawberry Margarita is a low-calorie healthy cocktail. It does not contain alcohol and can be enjoyed together as a family. This cocktail delicious recipe is by Food Trends.


  • 1 cup fresh strawberries
  • Handful of ice
  • 2 teaspoons of lime juice
  • 1 teaspoon of sugar
  • 1 cup orange juice
  • Add the strawberries, ice, lime juice, sugar and orange juice in a blender.
  • Blend well.
  • Pour into tall glasses and garnish with a strawberry.

Pina Colada

Pina Colada is usually made with rum, pineapple juice and coconut. This healthy version is the brainchild of Food Trends.


  • Blend the coconut water, pineapple juice, milk and ice in a blender.
  • Transfer to serving glasses and enjoy your low-calorie cocktail.

White Wine Sangria

This is a healthy cocktail for summer. It is easy to prepare, and you can enjoy white wine sangria for a pleasant summer barbecue. This wonderful recipe is by HealthnutNutrition.


  • 1 bottle white wine
  • Fruits- Peaches or nectarines, raspberries and kiwi
  • ¼ cup of agave. You can also use honey and coconut sugar, whatever you prefer.
  • ½ bottle of sparkling water
  • Few sprigs of fresh mint and basil.


  • Take a pitcher and add the peaches, raspberries and kiwi.
  • Pour the full bottle of white wine into the pitcher. Add the sparkling water.
  • Mix well. Throw in some fresh herbs such as mint and basil.
  • Store it for an hour in the fridge.
  • Pour it into tall glasses and enjoy.
  • This is easy to prepare, healthy and low-calorie white wine sangria.
  • So go ahead and enjoy.