Martha Stewart recently took to Instagram to share her charming take on the nostalgic float. Her version swaps traditional ice cream for a generous spoonful of freshly whipped cream and features Coca-Cola ice cubes to keep the drink perfectly chilled without diluting its flavor.

Finished with an ice-cold bottle of cola, it’s a simple yet sophisticated spin on a timeless summer treat. It's the ideal accompaniment to our favorite summer lunch recipes.

In a recent Instagram post, she begins by pouring Coca-Cola into ice cube trays to freeze.

'This way, you can have really cold Coca-Cola,' she explains in the video– a clever idea that even Coca-Cola itself praised as 'genius' in the comments.

Once frozen, the cola cubes are placed in a tall glass and topped with more chilled soda. Rather than the usual scoop of ice cream, Martha finishes her float with a generous dollop of freshly whipped cream, creating a lighter, more elegant version of the beloved treat.

While some followers suggested adding vanilla ice cream for a more traditional float, others compared it to the popular 'dirty soda' – a sweet, fizzy blend of soda, cream, and flavored syrups that has taken social media by storm.

Whether you’re embracing the retro appeal or enjoying a modern twist, Martha’s take is a delightful reminder of the simple pleasures of summer. As she so perfectly puts it, it’s 'perfect for summertime, bringing back memories of times gone by.'

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If you wish to recreate Martha Stewart's Coca-Cola float for your summer party, these accessories will ensure you stay on-brand and in style.

I've learned the hard way that cucumbers can go bad quickly if they aren't correctly stored, going from crisp and mellow to soggy and bitter. So, to ensure your cucumbers stay fresh for as long as possible I consulted expert gardeners to reveal their top tips for storing cucumbers. Being armed with this knowledge will make all the difference to your cucumbers' taste, texture and freshness.

How to store cucumbers

If you know how to grow cucumbers and when to plant cucumber seeds, you will likely be met with an abundant crop to store when they're ready to harvest. By learning how to store cucumbers correctly you can make the most out of your haul, whether it's from your yard or the grocery store.

1. Store cucumbers in your fridge's crisper drawer

Cucumbers are rather particular about their storage needs, prefering to be cold but with some humidity, so the crisper drawer in your fridge is the ideal spot. If. like me, you weren't aware that the crisper drawer offered more humid conditions or that cucumbers preferred a cold but slightly humid environment, this tip could really save your salad veg some shelf (or fridge) life.

Zoe Ganslaw, field manager at the Pennsylvania Horticultural Society Community Farm at Norristown Farm Park, says, 'The ideal storage temperature for cucumbers is 50-55°Fahrenheit and humid. Although your fridge is likely colder than this, placing them in the crisper drawer will help counteract the difference in temperature.'

If you're storing other produce in your crisper drawer, you can keep the area neat and tidy using containers like the Criusia 6pc Drawer Organizer Set from Amazon. I find my fridge so much easier to use when it's thoughtfully organized and prepped before I return from the store to unload.

2. Wrap whole cucumbers in paper towel, then bag them

I've noticed some people wrapping cucumbers in paper towels before storing them in the past, but now I know why. The paper towel absorbs excess moisture from the cucumbers as well as the fridge, helping to prevent them from prematurely rotting.

Tammy Sons, CEO of TN Nursery, who studied horticulture and runs a family nursery, explains: 'When it comes to storing cucumbers, I treat them like delicate flowers. I store whole cucumbers unwashed, wrapped loosely in a paper towel, and stuffed into an open produce bag in the crisper drawer. If you keep them too dry, they shrivel; if they get too wet, they rot.'

You can use plastic or paper produce bags for this, but each have something to be mindful about. If you're using plastic bags your cucumbers can sweat and excess moisture can become trapped. To counteract this, store smaller batches with plenty of paper towel and ventilation, created by keeping the bag open at the top.

If you're using paper produce bags (like these Great Value Standing Lunch Bags 100 count from Walmart) you'll need to use enough paper towel so that excess moisture won't soak through the paper bag and cause it to disintegrate or hold moisture near the cucumber. Always leave the tops open so your cucumbers can breathe.

3. If you open your fridge a lot, store cucumbers with a metal spoon

This may sound like an old wives' tale but according to the experts storing your cucumbers next to a metal spoon actually keeps them fresher for longer. This is because it can help to regulate the temperature, which is especially important if you live in a busy household where the fridge is constantly being raided for snacks.

Jessica Mercer pHD, an expert at Plant Addicts, says, 'If refrigerator doors open constantly in your household, you can buffer temperature swings by adding a metal spoon to the storage bag. Growers and produce managers say the spoon absorbs brief blasts of warm air and keeps the micro-climate around the cucumbers steady, which can buy you an extra day or two before soft spots appear.'

Any metal implement will do, but spoons are recommended as they're less likely than a knife or fork to damage the cucumber or injure you when you're grabbing it from the fridge.

4. Cover cut ends with saran wrap

You may not need to use a whole cucumber in one go. When this happens, I find the ends can end dry or discolored and need to be chopped off by the time I'm ready to use some more. The best way to avoid waste and keep cut cucumber fresh is simply by wrapping the end in saran wrap, as this preserves moisture, according to Jessica.

'Cover the cut face of your cucumber with plastic wrap or a silicone “food hugger,” re-wrap it in a paper towel, and refrigerate. Cut cucumbers stored like this will usually hold for three days before beginning to soften.'

I use the Hoan Silicone Food Hugger set of 4 available on Amazon. The set comes with four different-sized huggers, for protecting a variety of fruits and vegetables from spoiling.

5. Keep cucumber slices in an airtight container

If I'm expecting guests and want to serve salads, I like to prep my ingredients ahead of time. But, I used to find that cucumber slices would go a bit limp by the time I was ready to serve them.

I've since learned the key to keeping them in the best condition. 'When storing sliced cucumbers, I preserve them in an airtight glass container with a dry paper towel underneath,' says Tammy. 'It keeps them dry, preventing a soggy edge from forming. If you're tempted to soak them in water to keep them fresh longer, don't. Water leaches flavor and texture.'

I'm going to invest in this 24 Piece Glass Food Storage Containers Set from Amazon, perfect for keeping slices stored away neatly as well as ensuring optimal freshness.

Cucumber storage FAQs

How do I know when cucumbers are ready to pick?

Knowing when to pick cucumbers depends on two main factors: color and the size of cucumber you wish to harvest.

'Harvest your cucumbers when they reach the size you're looking for, which depends on the variety you're growing,' says Zoe. 'They should be a deep green color and feel firm and plump. If they look wrinkly or feel soft, wait a couple days before harvesting. Cucumbers require frequent harvesting since they can size up quickly, it is ideal to harvest every other day if possible.'

Why do cucumbers get bitter?

If your cucumbers taste bitter, there are many factors at play that may have altered their flavor profile.

'If cucumber plants are stressed, they produce an excess of the bitter component cucurbitacin, so any cucumbers that grow from it will naturally have a more bitter taste,' says Zoe. This stress could be caused by disease, pests, excess heat, or not enough water. They can also taste bitter if they become overripe and weren't harvested in time. One sign of a cucumber being overripe is yellowing of the skin.'

If you're looking to expand your produce garden, cucumbers are relatively simple to grow. You can grow cucumbers in pots or in the ground, so even if you don't have a large yard you can still give it a try.

Good news: I’ve been scrolling through the early Amazon Prime Day deals and I found a GreenPan skillet from the 'Reserve' line on clearance. It doesn't have the celeb name attached, but it offers the same diamond-infused, non-toxic surface and similarly stylish touches for $150 less. Here's my take as a kitchen appliances editor who has tested the GreenPan range and Stanley Tucci's pan, too.

What's the difference?

At a glance, the GreenPan skillet from the Reserve collection and the Stanley Tucci x GreenPan 12-inch skillet appear very similar. Both pans come with tempered glass lids, gold-toned, steel handles and PFAS-free materials. The main difference is that the cheaper option is not induction compatible, which is only an issue if you have an induction hob.

In terms of nonstick performance, both skillets use diamond-infused ceramic coatings that are free from PFAS, PFOA, lead, and cadmium – ideal for those looking to avoid toxic chemicals in their cookware.

The brand markets itself as the inventors of PFAS-free non-stick. When I tested GreenPan’s Thermolon™ coating on their Premiere line, I found it impressively slick and easy to clean – and the same was true when I tested the Stanley Pan.

The differences, however, come down to design, stovetop compatibility, and durability. The cheaper GreenPan skillet is not induction compatible, so you can only use it on gas or electric stoves.

Stanley’s GreenPan skillet is compatible with all kinds of stove, and is optimized for induction. It also has taller, more rounded sides, giving it a deeper profile. This makes it a much more versatile option for family kitchens. In my tests, I used it on my induction hob to shallow fry chicken schnitzel and create a creamy Alfredo pasta for a crowd.

But, the price is the biggest differentiator. Stanley Tucci’s skillet from Willams Sonoma retails for around $219 at Williams Sonoma, while the less glamorous GreenPan Reserve Skillet is currently on clearance for just over $60 at Amazon.

Which pan should you pick?

If you love the Italian glamour of the Stanley Tucci x GreenPan skillet, there’s no doubt it’s a feel-good purchase, especially for anyone who wants to leave their pan out as a decor statement. And if you have an induction hob, this pan will work beautifully.

If you’re shopping with a more practical mindset (or simply can’t resist a good deal), the GreenPan skillet in the Amazon sales offers nearly all the same specs – including diamond-infused coating, beautiful gold accents, and PFAS-free peace of mind – at a fraction of the price. Just note: it’s not induction compatible.

My top picks from the GreenPan sale

If you still need more guidance on what type of pan and cookware material is right for you, I recommend starting with my guide to the best non-toxic cookware – which covers the pros and cons of quality stainless steel, ceramic non-stick, enamel cast iron, copper coated cookware and even the most heavy duty, raw cast iron cookware, too.

The Beast Mighty 850 Plus quickly became my go-to for staying cool and nourished during the heatwave. It blends some of the creamiest smoothie bowls I’ve ever made at home – thick, silky, effortless, and Instagrammable.

But there’s more to this blender than just good looks and glossy results. Can it handle ice? Is it too loud? And most importantly, is it worth the steep price tag? Let’s dive in.

Specifications

Design

The Beast Mighty 850 blender's design is a cut above the rest. It feels sturdy and premium. I chose the white design, which is minimalist and sleek, but it is also available in covetable colorways, such as pastel lilac and moody blue. The motor base is tiny, with one simple button for controlling your blender. It didn’t hog any counter space, so I was happy to leave it tucked in the corner of my kitchen all week during testing. It also fitted neatly into my shelves.

The accessories are more sprawling. It comes with three cups – extra large, medium, and small – and three interchangeable lids with carry handles and built-in straws. This was my favorite part of the blender and the main factor that propelled it into my guide to the best personal blenders. The versatile cups and lids allowed me to be flexible with my recipes and transport different drinks around with me – even small dips and dressings that I could put in the office fridge for my lunch.

What is it like to use?

This blender keeps things simple: there are no presets or variable speed settings – just a single, light-up button on the motor base. Press and hold, and it gets to work. While my decibel meter registered a relatively quiet 80 dB during smoothies (impressive by blender standards) in real life, the sound felt noticeably sharp and piercing. This might be personal opinion, but some reviewers agree with me (more on this below)

Test 1: Berry breakfast smoothie

For the first blending task, I always choose the toughest smoothie ingredients to push the appliance to the limits. That includes frozen strawberries and blueberries, banana, protein powder, peanut butter, chia seeds, rolled oats, yoghurt, and a splash of almond milk to get it all moving.

Once I had loaded up the large blender cup, I pressed the singular button on the motor base. I quickly realised you need to hold it down for a couple of seconds to set the blades whirring continuously, rather than pulsing. Once the blender was away, I watched as the fruit turned into a velvety, purple pulp with only a few flecks of chia.

I tried the same test the next day with chunks of frozen banana, but this caused more trouble. After around 20 seconds, I realized that the banana was causing a jam. I shook the blender and tried again, but I think the fruit was just too solid. I let the banana thaw for a couple of minutes (it didn't take long in the heat) and tried again with much more success.

Beast recommends adding your liquid first before fruit to help things move around, which I'm not sure I did on this test (I blame the heat for my lack of precision here). I have used that method on every blend since, and have had no problems at all.

Test 2: Green goddess dip

Cool, creamy dips were my go-to during the heatwave. I whipped up a green goddess dressing, and the Beast’s performance was silky smooth, even though I tossed in tonnes of fibrous kale, strands of chives and whole cloves of raw garlic. There wasn't a lump or fleck to be seen.

I put it straight in the refrigerator in the medium blending cup with the tight sealing lid, which kept it fresh and vibrant for a couple of days. I dipped into it with tortilla chips, carrot and celery sticks throughout the week.

Test 3: Crushed ice

Unfortunately, the one thing this blender wasn't 'mighty' enough for was ice. While popping a single ice cube into a smoothie was fine, the blender struggled with larger batches of ice. When I tried to make a sno-cone, the crushed ice cubes got lodged under the blades and stalled the blending process.

If you’re desperate for a frozen drink, you'll need something larger, more powerful and suited to crushing ice. A Vitamix e5200 will tackle the task with no qualms, or the cheaper Vitamix alternatives I've reviewed can blitz ice excellently, too.

Cleaning & maintenance

Post-smoothie cleanup was less refreshing and more frustrating. The interior ridges made cleaning sticky smoothie residue very fiddly. I struggled after thicker blends, which left traces of ingredients like chia seeds and protein powders. The jars, lids, and accessories are all dishwasher-safe, though, which does help if you are blessed with a dishwasher (I am not).

On a positive note, I found the included blade brush helpful for cleaning around the sharp blades without risking cuts to my fingers. This is a thoughtful addition; I've tested over 25 blenders this year, and I've never seen anything like this included by a brand.

How does it compare?

When stacked up against the leading personal blender in our best blender guide, the Beast Mighty 850 falls a little short. The Nutribullet Ultra features a more powerful motor that powers through tough ingredients like ice cubes and chunky frozen fruit with ease. However, it's also about 10 decibels louder – and far less visually appealing than the beautiful beast.

If aesthetics are a priority and your primary goal is blending creamy smoothies and dips, I’d probably recommend the Zwilling Enfinigy Personal Blender over the Beast. I rated it 4.5 stars in my review. It's more affordable at around $99, easier to clean thanks to its ribbed exterior (not interior), and just as stylish. That said, the Zwilling lacks some of the thoughtful extras the Beast includes – like interchangeable lids and reusable straws – so it depends on what you value most.

Of course, compared to a full-sized blender, the Beast Mighty 850 is naturally more limited in both capacity and versatility. If you're looking for a machine that can handle soups, sauces, nut butters, and serious ice crushing, I’d recommend investing in a Vitamix every time.

What do customer reviews say?

I tend to look at Amazon.com for reviews first, since they always seem to be the most honest in comparison to comments I see on brand websites. Overall, Amazon reviewers appreciate the quality and style of the Beast Mighty 850 blender, praising its size and versatility, yet criticising the price and fiddly cleaning. It earns an average of 4.3 stars.

One top review says: 'Before I made the switch to this new blender, I was using a Vitamix, which I ultimately decided to donate. The main reason for this decision was my need for a more compact option that would fit better in my kitchen. Since this new blender arrived, I have been absolutely obsessed with it! I can’t express enough how much I enjoy using it. It’s the perfect size, not too bulky, yet spacious enough to accommodate my favorite smoothie recipes. The performance is outstanding; it blends everything to a creamy consistency with ease, making my smoothie-making experience not just efficient, but genuinely enjoyable.'

Other users were irritated by the Beast Mighty 850's high price tag, fiddly cleaning and noise level. A 1-star reviewer said: 'Too expensive for what you get. Packaging is beautiful, but product is difficult to use... Cleaning is very difficult. I was making a soft cheese dressing. The cheese got stuck and would not mix. When I opened the lid to stir, all the liquid (ie. oil) spilled out, but the soft cheese remained stuck. Had to get a spatula to scoop it out. The ridges on the inside just serve to get everything stuck.'

Should you buy it?

If you are in the market for a pretty blender that makes light work of dips, dressings, and delicious smoothies, then you'll love the Beast Mighty 850. I fell in love with the versatile accessories, which I carried around everywhere with me – drinking smoothies in the car and storing dips in the refrigerator at work. However, the ribbed cups can be tricky to clean, and I found the noise quite jarring. If you prioritise peace, more power and a more palatable price tag, you'll be better off choosing the number one Nutribullet in our best personal blender guide.

Hailing from Bahrain, Noor trained at the Culinary Institute of America in New York, before moving to the UK in her twenties, where she worked under Ottolenghi – the master of Middle Eastern cuisine – becoming head of the Ottolenghi Test Kitchen and co-authoring some of his books.

Noor has now written her own recipe book, which is packed with colorful and creative dishes inspired by ingredients and techniques from her home region. Here, she shares some of the most vibrant summer salad recipes from Lugma: Abundant Dishes And Stories From My Middle East (Quadrille), as part of our How I Host series – an intriguing peek into how some of our favorite names in food and style host in their own homes.

Noor has complemented her stunning recipes with her favorite summer table decor ideas, which both create an impact and enhance the colors in her dishes, for an easy and relaxed summer feast with friends.

Homes & Gardens' How I Host episode

'I really enjoy hosting in the summer as we’re spoilt for choice in terms of what we can bring to the table,' says Noor. 'There are so many vegetables to play with, and people are just happier in the summer, kicking back and enjoying each other’s company. I also love it when they taste the food and enjoy it. It’s something that really brings me joy, to see them having a lovely time.'

Noor creates a wonderfully relaxed atmosphere in her yard, through everything from the bench seating with comfortable cushions, to the fun lanterns and the considered, but not too 'done' table setting, which lends itself to passing dishes around to share and inspire conversation.

'Middle Eastern people love to feed. We’re quite generous in the way that we serve food. A table that looks full and abundant is my style,' she adds.

'Bringing people together via food is just such a lovely way to celebrate friendships and connection. I hope to create a very relaxed, calm and welcoming atmosphere. I want people to just walk in and feel at home - completely taken care of,' Noor adds.

The food is the key starting point when it comes to hosting, and, as with Noor's colorful dishes, the decor can be inspired by key colors or themes in the food. Here are Noor's recipes and tabletop tips to help you re-create her vibrant Middle Eastern feast at home.

Noor Murad's stunning Middle Eastern recipes

Noor's recipes are simple and delicious ways with vegetables and fruit, which she transforms with a clever combination of sweet, sour, spicy and savory ingredients, taking inspiration from her upbringing. 'I always lead with Middle Eastern flavours – it’s just my go-to, it’s my instinct, it’s the way I cook,' she explains.

‘When I think about planning a menu, I think about the time of year and what’s in season. I also think about who’s coming - everyone’s quite different - so you have to know your audience and who you’re cooking for and then you can kind of take it from there,’ she explains.

'For this spread, I just thought of really nice, delicate, summery flavors. You have to make sure that the flavors really complement each other in a nice way, and that not one dish is so overpowering that the other dishes don’t have a chance,' explains Noor. 'You don’t want an attention-seeker dish but dishes that all want to play together.'

Pan-fried tomatoes with za'atar, pine nuts, and halloumi

'For these pan-fried tomatoes, I want them to soften and take on a bit of color but I don’t want them to completely fall apart,' Noor says. 'Tomatoes are already very sweet, but cooking them in a bit of olive oil and maple syrup really brings that out and it’s just so lovely.' She adds grated halloumi and toasted golden pine nuts cooked with oregano and za'atar. 'I then sprinkle it with extra za’tar because I just love how lovely and herbaceous it is,' Noor adds.

Grilled green beans with lemon and feta

'For this griddled green beans dish I’ve made this lovely dressing with grilled lemon, slow-cooked onion, lemon juice, loads of herbs and maple syrup,' explains Noor.

'Take your time when you plate things and really put love and thought into it. If you have sharing plates it just encourages conversation,' she adds. 'My favorite thing about having people over is the togetherness of it all - enjoying food and relaxing. That's the whole point of hosting isn’t it?'

Sesame beets with charred scallions

'When I’m planning a summer menu, I really think about color,' explains Noor. 'For example these sesame beets with charred scallions are a lovely way to bring happiness to your table.'

She tosses them in a simple dressing of yogurt, tahini, toasted sesame oil and lime juice before topping with the charred scallions, so the bright green contrasts beautifully with the rich pink of the beets.

Ginger nectarines

'This is my ginger nectarine dish – I’ve left it until last so the nectarines don’t spoil. It’s so easy to make that you can just assemble it before serving,' says Noor. She fries off some ginger, mustard seeds and chilli and uses the flavorful frying oil as a base for the dressing before mixing with maple syrup and lime juice.

'My grandfather used to have a house in Lebanon and I spent a lot of my childhood summers there,' Noor shares. 'It has this beautiful fertile land where loads of fruit grows and at the end of a meal they’d always bring out big platters of fresh stone fruits – I remember just eating them with the juice dripping down my chin. That inspired me to do this dish.'

Noor Murad's vibrant summer tablescape

'This look is quite colorful, really vibrant – I want it to scream ‘joy’ in every way, from a bright tablecloth to the colorful cushions. The plates are quite mismatched and neutral because I want the food to be loud.' Noor explains.

She layers her table starting with a bold sunshine yellow tablecloth, adding neutral basics in natural colors and textures, before popping in some statement tortoiseshell flatware, pink and green glassware, and plenty of cheerful garden flowers. Linen napkins and floral woven napkin rings add a finishing touch.

'My favourite colors are sunset colors – not just in the food but you can see it in the flowers, too, ' Noor adds. 'I’ve started bringing something back with me from everywhere I travel. I really love these bud vases... They’re a real statement, and at the end of the day, you can give away the flowers for people to take home, which is such a lovely thing.'

Scroll our gallery of Noor's summery table

Shop Noor's vibrant summer look

If you're looking to create your own elegant and relaxed feast, like Noor, you might want to consider a particular garden party theme to start from. You could also take a look at our barbecue recipes for an easy summer menu for friends, or our alfresco lunch menu for a more elevated take on the rustic aesthetic.

But it's not just aesthetic – there's a scientific reason for trying this hack, too: high-quality cast iron retains cold just as well as it holds heat. That means your favorite Dutch oven or braiser can double as an elegant ice bucket, oyster platter, or even a chilled punch bowl.

These alternative cast iron cookware uses will not only elevate your summer table decor ideas but also help you repurpose your expensive cookware – saving money and space without sacrificing on style. I've even found some early 4th of July deals, if you're looking to add to your cookware collection, too.

5 alternative cast iron cookware uses for summer

1. Switch your drinks cooler for a cocotte

One of my favorite alternative cast iron cookware uses in summer is to turn a Dutch oven into an unexpectedly chic ice bucket. For the best results, start by chilling your Dutch oven in the refrigerator or freezer (if you have space) for a few hours – enameled cast iron holds cold just as beautifully as it retains heat. Just before your event, fill it with ice cubes, leaving enough room to nestle in your beverage bottles or cans.

I recommend opting for the largest size you have. My 7.5 quart oval cocotte from Staub, offers plenty of space for ice and bottles, and can even roast a turkey in the winter.

2. Use a griddle as a fruit platter

Most people think of their griddle only for searing, but thanks to cast iron's ability to retains cold too, it is ideal for serving a fresh fruit salad on, keeping your fruit juicy and cool on a hot day.

To prepare, simply place your griddle in the refrigerator, freezer, or an ice bath for least an hour before serving. Once thoroughly chilled, arrange your fruit directly onto the plate (try red berries, blueberries, and sliced honeydew melon for 4th of July colors). For extra refined presentation, you could layer in edible flowers, fresh mint, or a few citrus rounds.

3. Use your cast iron for ice cream

Staub's mini cocottes might be one of the most delightful ways to serve ice cream recipes – and they do more than just look sweet. Thanks to their enameled cast iron construction, they help to keep scoops firm and slow down the melting effectively.

To prep, chill your cocottes in the freezer for at least an hour before serving. When you're ready, scoop your ice cream directly into the cold dishes and finish with your frozen toppings. Note that Le Creuset's mini round cocottes are equally adorable, but they are made from stoneware, not cast iron, so you won't get quite the same cooling effect.

If you have the freezer space, you could put your homemade ice cream into a larger cocotte to freeze, then take it straight to the table when you're ready to serve.

4. Keep oysters cool with cast iron

When it comes to serving oysters, presentation and temperature are everything – and cast iron delivers on both. A pre-chilled cast iron surface, like a griddle plate or cocotte makes a stunning and practical piece of serveware.

To prepare, place your cookware in the freezer for at least an hour. Fill with ice crystals or granita, then return to the freezer until ready to serve. Finally, nestle the oysters and a few lemon wedges into the crushed ice to help stabilize them. Again, you could garnish with edible flowers for a touch of elegance.

5. Create a cast iron bowl

First, make sure your Dutch oven is nice and clean. Then, just like for the other alternative cast iron uses, pop it in an ice bath, freezer or refrigerator for a couple of hours to chill. When you're ready to serve, fill it with ice cubes and punch. I suggest using flavored ice cubes (perhaps citrus slices frozen in juice) or even cubes made from the same drink you’re serving, to avoid dilution.

To help retain the chill, pop the lid on between pours, and if you're setting it directly on a table, be sure to place it on a tray or trivet (I like these natural fibre placemats from Amazon) to catch any condensation

My favorite cast iron pieces

I've found the perfect pots at some great prices in the early 4th of July sales. Here are my picks in patriotic red, white, and blue.

I hope these five cast iron cookware uses have refreshed your inspiration for any upcoming summer celebrations. If you're looking for more summer-themed hacks, we recently discovered this crucial tip for how to store watermelon, so you can enjoy the sweet, juicy fruit at its best for longer.

Asparagus with bay, garlic and lemon

This gorgeously vibrant asparagus with bay, garlic and lemon dish can also be prepared in advance and served in a tray straight from the oven. We love this Falcon enamelware serving tray as it has a retro look with colored rims and is perfect for oven-to-table dishes.

Black quinoa and beet salad

This black quinoa salad looks particularly dramatic and will add a delightful depth of color to the plate, particularly with the contrast of the pink beets and green beans. You can use regular quinoa though if you prefer, or can't get hold of the black variety.

Pickled vegetables with ricotta

This pickled vegetables with ricotta dish is so pretty and you can ring the changes with whatever vegetables you prefer or that are in season at the time. The acidity of the pickling liquid is offset beautifully by the creamy ricotta for a light yet complex starter or side for your summer lunch.

Firepit salmon

If you love fish and cooking outdoors, this firepit salmon with preserved lemon relish will tick all the boxes for an impressive summer lunch main. Cooked over fire or one of the best grills, it will add a little theater to your al fresco entertaining.

Meringue stack with summer berries

The good thing about this meringue stack with summer berries is that it doesn't have to be perfect, in fact the less perfect, the better. The charm of this dish is in the relaxed arrangement and indulgent abundance of gooey meringue, rich vanilla cream and sweet, juicy seasonal berries. A real treat to finish off a special summer lunch.

Lemon and rosemary gin and tonic

If you're looking for a refreshing twist on your favorite spirit and mixer this lemon and rosemary gin and tonic wins hands down. You make your own syrup – which is surprisingly easy – and can switch out gin for vodka to suit your preference. The sunshine yellow hue and sprig of rosemary look lovely accompanying a summer lunch spread.

If you like these summer lunch recipes and are planning lots of hosting over the coming weeks, we have also have a wonderful classic summer gathering menu that might appeal. Hosting in the evening? Try this al fresco supper menu. And if you want to step up the decor, take a look at our summer garden party themes for plenty of inspiration.

Ingredients

• Six unwaxed lemons, juiced and peeled
• 1 ¼ cups granulated sugar
• 2 large rosemary sprigs
• Gin or vodka with tonic – or sparkling water

The Homes & Gardens method

1. Place the lemon juice and zest (use something like this OXO Good Grips Swivel Vegetable Peeler from Amazon) in a pan with the sugar.
2. Reduce on a medium heat until syrupy – this will take around 30 minutes. 
3. Store in a bottle with the rosemary. This air tight Kilner swing top bottle from Amazon looks lovely as well as being practical.
4. Serve a slug of the syrup with gin and tonic, vodka and tonic or sparkling water, to taste.

Looking for more drink ideas to serve this summer? How about our fruit and herb cooler which is a little more special for the non drinkers, or this sherry cosmopolitan, which is a vibrant pink that looks so pretty on the table.

To take your summer hosting to the next level, look to Hubspace, The Home Depot’s exclusive smart home platform. The collection of smart home essentials – outdoor lighting, speaker bulbs, ceiling fans, and more –can transform your backyard into a beautifully lit, fully connected space. From ambient lighting that syncs to your playlist to quiet ceiling fans that keep guests cool even in the muggiest heat, each product powered by Hubspace is designed to work seamlessly with the rest. Best of all, everything runs through the Hubspace app*, so you can control your setup anytime, anywhere – no running back and forth required.

*Full features require Wi-Fi connection. Products must be in range for Bluetooth connection.

That’s why the showdown between HexClad vs. Caraway is such an interesting one. On the stovetop, they couldn’t appear more different: one looks like it belongs in a professional chef’s kitchen; the other could star on a minimalist Pinterest board. Both brands have devoted fan bases, and both claim to offer the best non-toxic cookware on the market. So, which one is worth spending your money on?

Last month, I wrote an in-depth HexClad cookware review, and I've spent the past few weeks cooking with Caraway's best-selling frying pan to differentiate them on performance and style. After hours of sautéing, searing, simmering, and hand-washing, here's my take on the HexClad vs Caraway debate – and which brand is the best buy in the upcoming Amazon Prime Day sales.

HexClad vs. Caraway: at a glance

You'll find the details from every test below, but here are the headlines of HexClad vs. Caraway. If I had to pick just one pan to keep in my kitchen, HexClad takes the win. It’s more versatile, more durable, and better suited to the kind of high-heat, flavor-packed cooking I love to do. Caraway may look prettier, and it certainly earns its place in a modern kitchen, but HexClad is the one that keeps up with my recipes.

Materials & design

First, let's look at HexClad. The design is famous for the unique honeycomb surface, which includes laser‑etched peaks of stainless steel with valleys of ceramic non-stick coating, layered over an aluminum core. The stainless steel provides robust searing power, and the ceramic brings non-stick ease, without Teflon or PFAS chemicals. The materials can also withstand extremely high temperatures, spanning up to 900°F in the oven. You can add a tight-sealing, glass lid for simmering with visibility.

Caraway opts for a 100% ceramic coating, layered over cast aluminum core with a stainless steel handle. The overall build is more lightweight and I actually prefer Caraway's handle; it feels more comfortable in my small hands. The coating is smooth and completely non‑toxic, and the aluminum core ensures quick, even heat distribution. Finally, Caraway comes in a range of pretty colors that’ll brighten your kitchen, but the material can only withstand temperatures up to 550°F, so it isn't as versatile. You can also add a glass lid for an extra $55 at Caraway.

Winner: HexClad incorporates stainless steel for better searing and temperature versatility, but I do appreciate Caraway's lightweight design and colorful options.

Cooking performance

As you might have guessed from the difference in materials, there is quite a contrast in performance. HexClad is much better for any ingredient that needs real heat. I’ve seared steaks to a perfect crust, crisped up chicken skin-side down without sticking, and even popped the pan straight into the oven to finish off a frittata.

The hybrid surface really does live up to the hype. It delivers that golden-brown Maillard reaction that food lovers (and science nerds like me) chase, all while releasing food more easily than you'd expect from a pan that is 100% stainless steel. You can also use a sharp, stainless steel turner (I swear by this one from Field Company) to get right underneath your food and flip it for a perfect finish, without risking damage to the pan.

Caraway, on the other hand, doesn’t quite develop that same sear. I tried browning mushrooms in it and ended up with soft, steamed slices instead of caramelized edges. It’s not a deal-breaker for most home cooks, but if flavor depth from browning matters to you, it’s worth noting. It's especially important when building sauces.

Caraway shines brightest in the everyday. Think eggs, pancakes, sautéed vegetables – anything delicate or likely to stick. The ceramic coating is incredibly slick when new, but you must avoid using metal utensils, as it will damage the performance over time.

Winner: HexClad is more versatile and better suited searing without sticking and building flavorful dishes.

Cleaning & maintenance

When it comes to cleaning, I couldn’t call an immediate winner between Hexclad vs Caraway – both are genuinely easy to clean after everyday use. Food residue tends to lift off easily with warm water and a soft sponge (I use this one from Williams Sonoma). Although both brands advertise their pans as dishwasher-safe, hand-washing is the better route if you want to preserve the non-stick surface.

HexClad feels more forgiving when it comes to deep cleaning. After charring some sweetcorn in the HexClad pan, I ended up with a stubborn layer of dark brown residue in the pan. Following HexClad’s cleaning advice, I made a paste of baking soda and water, gave it a gentle scrub, and then re-seasoned the surface with a light layer of grapeseed oil. The pan came out spotless, and the non-stick continued to perform excellently.

By contrast, Caraway doesn’t offer the same kind of recovery options. If the ceramic non-stick coating starts to degrade, you can use the same baking soda paste, but re-seasoning won't work. I’ve found that if you keep Caraway within its comfort zone, it holds up beautifully, but it’s less resilient when pushed beyond that.

Winner: HexClad wins by a whisper, since you can re-season the pan to restore non-stick performance. However, both pans are easy to hand-wash.

Price

Hexclad vs Caraway's pricing tells you something about the intended audience. HexClad positions itself as an investment piece – something a keen home cook might save for. At around $149 for a 10-inch pan, I personally think it is quite expensive, especially in comparison to brands like Le Creuset, which have similar price points and can become real heirloom pieces that increase in value when handed down the generations.

I suppose HexClad's cost reflects the complex construction, celebrity hype, the non-stick versatility and durability – each pan comes with a limited lifetime warranty. I have seen some experts predicting HexClad pans to last around 20 years, which is unheard of for non-stick.

A Caraway pan costs less, at around $110. It seems to be pitched at the cook who wants a good non-stick pan without worrying about harmful chemicals, and who doesn’t mind replacing it in a few years if necessary. It’s still quite expensive, but worth it if you want something that looks gorgeous on the stovetop and matches your kitchen aesthetic – without stretching to the colorful cast iron cookware that's made by the likes of Le Creuset or Staub.

Winner: Caraway is cheaper, but HexClad is a better long-term investment.

The range: beyond the frying pan

HexClad’s full range includes saucepans, sauté pans, woks, and even a lightweight Dutch oven that’s become a favorite of mine for one-pot family meals. Everything is built with the same hybrid material, making the collection feel cohesive and professional, but I wouldn't describe it as aesthetically chic. HexClad also makes Japanese knives from Damascus steel, and walnut wood cutting boards, which have just arrived in my test kitchen for trial.

However, Caraway offers a more comprehensive range, which includes cookware sets, plastic-free food containers, cutting boards, bakeware, wooden utensils, and more. Each piece is designed to match, with a range of pastel hues to choose from, which is ideal for anyone curating a functional yet beautiful, clutter-free kitchen.

Winner: Caraway offers an extremely wide range of kitchenware, bakeware, and food storage at accessible price points.

The verdict: which brand should you buy?

If you're a performance-driven cook who values flexibility, high heat, and long-term durability, HexClad is hard to beat. It does the job of a stainless pan and a non-stick one, and it can stand up to almost any cooking task, making HexClad the overall winner in the Hexclad vs Caraway tests.

But if you’re drawn to bright colors, lightweight construction, and you need a more accessible price tag, Caraway might be your match. It’s stylish and easy for everyday meals that don’t require a professional-grade finish. However, in my opinion, Caraway can't outperform or outlast HexClad, so it isn't such a great investment.

Having tested them both, I personally prefer HexClad's professional sear and sturdy build, but your choice really depends on your budget, kitchen aesthetic, and what kind of cook you are, or aspire to be.

I use quite a lot of coriander in this dish. But for the coriander haters out there, you can use parsley, or a bit of dill, or some mint would be lovely. It really freshens up this salad recipe in a lovely way. I don’t think that herbs should just be used as a garnish – we use herbs quite heavily in the Middle East.

Ingredients

• 1¼oz fresh ginger, peeled and julienned (we recommend this Microplane from Amazon)
• 4 tbsp olive oil
• 1 tsp black mustard seeds
• 1 tsp Aleppo chilli flakes
• 3 semi-ripe peaches or nectarines, halved, stoned and cut into ¼in slices (1lb 1oz)
• ½oz cilantro, leaves and soft stems picked
• 1½ tbsp lime juice
• 1½ tsp maple syrup
• fine sea salt

The Homes & Gardens method

1. Add the ginger and oil to a small skillet (try the HexClad Fry Pan, a Homes & Gardens favorite) and place over a medium heat. Cook, stirring occasionally, for about 10 minutes or until the ginger starts to turn lightly golden and crisp.
2. Add the mustard seeds and chilli and cook for just 45 seconds more, until the ginger is nicely golden and the seeds begin to pop.
3. Immediately strain the solids through a strainer set over a bowl. Set both the oil and solids aside to cool, separately.
4. Just before serving, add the peaches, cilantro, lime juice, maple syrup, half the cooled ginger oil and ¼ teaspoon salt to a large bowl and toss everything together.
5. Transfer to a serving plate and pour over the remaining ginger oil. Top with the fried aromatics and serve right away.

If you like halloumi – one of my favorite things to pair with this ginger nectarines dish – try it with our griddled zucchini and halloumi salad, and my pan-fried tomatoes with za'atar, pine nuts and halloumi.

I like to cook my beetroot by placing them in a baking dish (we love the Staub rectangular baking dish set, which comes in lots of colors and is currently on sale) half-filled with water. Cover the dish well with foil and bake at 425°F until they are easily pierced with a knife. This takes about 1 hour – longer if your beets are particularly large. Peel while they’re still warm and continue with the recipe.

Ingredients (serves 4-6 as a mezze)

• 1lb 2oz cooked beets, cut into ¾in cubes
• 4 scallions, trimmed (2¼oz)
• 2 tsp olive oil
• 1 tsp black and white sesame seeds, toasted, to serve
• fine sea salt
• For the dressing:
• 1¼oz plain yogurt
• 1oz tahini
• 1 garlic clove, crushed
• 1½ tsp lime juice
• 1 tsp maple syrup
• 1 tsp toasted sesame oil, plus ½ tsp extra to serve
• 1 tbsp water

The Homes & Gardens method

1. First make the dressing by whisking all the ingredients together in a medium bowl with ½ teaspoon of salt.
2. Stir in the cooked beetroot and set aside to marinate while you char the scallions.
3. Heat a large skillet (we recommend the Made In Stainless Clad Frying Pan) over a high heat. Toss the scallions with 1 teaspoon of the oil and a tiny pinch of salt and add them to the hot pan, then weigh them down with a saucepan that has a base slightly smaller than the skillet.
4. Char for 2 minutes, then remove the saucepan, flip the scallions over and repeat to char the other side for 1–2 minutes more; you want them softened and browned in places. Set aside to cool.
5. Transfer the beetroot mixture to a serving bowl, drizzle with the extra sesame oil and sprinkle over the sesame seeds.
6. Toss the scallions with the remaining teaspoon of olive oil, then pile these on top and serve at room temperature.

If you love the sound of this sesame beets with charred scallions mezze dish, try this vegetarian mezze with babaganoush and salsa. It's full of smoky flavor, making it ideal for summer feasting.

I grudgingly grew accustomed to them until I discovered grilled beans and, to my delight, found a halfway point between not overly soft and not overly crunchy either. That and the char, which gives these beans a lovely smoky flavour. I just had to share this recipe for my Homes & Gardens exclusive, How I Host... with Noor Murad, and I hope you'll love it too.

Ingredients (serves 4 as a side)

• 1lb green beans, trimmed
• 1 tbsp olive oil, plus an extra 1 tbsp to serve
• 2½oz feta, roughly crumbled
• fine sea salt and freshly ground black pepper
• For the lemon dressing
• 1½ unwaxed lemons
• 5 tbsp olive oil
• 1 onion, finely chopped (6¼oz)
• 1 garlic clove, crushed
• ⅛ oz oregano leaves, roughly chopped
• ⅛ oz parsley leaves, roughly chopped
• 1 tsp maple syrup

The Homes & Gardens method

1. Place a griddle (grill) pan over a medium-high heat (or use a large cast-iron pan). We love this Le Creuset cast iron skinny grill from Williams Sonoma, plus it's pretty enough to serve straight to the table if you have a heat-proof mat.
2. In a large bowl, toss the beans with the tablespoon of oil, ½ teaspoon of salt and a good grind of pepper.
3. Once the pan is hot, add a third of the beans to the pan, spreading in a single layer, and cook for 5 minutes without turning. Carefully turn the beans over and cook for 3–4 minutes more or until charred and softened (don’t worry if they’re not perfectly charred).
4. Transfer to a tray to cool, then continue in this way with the remaining beans. Keep the griddle pan on the heat.
5. For the dressing, first cut the lemon half into five ¼in rounds, discarding any pips and grill for about a minute on each side, until browned but not overly charred.
6. Transfer to a cutting board and finely chop them, skins and all.
7. Add 2 tablespoons of the oil to a medium skillet and place over a medium-high heat. Once hot, add the onion, turn down the heat to medium and cook until softened and lightly browned, stirring occasionally, for about 12 minutes.
8. Remove from the pan and set aside to cool to room temperature, then stir in the chopped grilled lemon, garlic, herbs, maple syrup, remaining 3 tablespoons of oil, ¼ teaspoon of salt and a good grind of black pepper.
9. Juice the remaining lemon to get 1½ tablespoons of juice and then stir this in too.
10. To serve, spread half the charred beans on a large platter, sprinkle with half the feta and spoon over half the dressing.
11. Repeat with the remaining beans, feta and dressing and drizzle with the extra tablespoon of oil.

This fresh and zesty recipe pairs beautifully with fish. Try it with our fire-pit salmon, although you might want to skip the lemon relish in that recipe to avoid overkill, or make it with some of our summer salad recipes for an elevated summer feast.

Make sure your tomatoes are not overly ripe here – you want them to keep their shape when pan-frying. The maple syrup will really emphasise their sweetness which contrasts beautifully with the salty halloumi.

Ingredients (serves 4-6 as a side)

• 4 tablespoons olive oil
• 4 teaspoons maple syrup
• 6 medium-large vine tomatoes, cored and halved width-wise
• 3 tablespoons pine nuts (about 1¼ oz)
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh oregano leaves, roughly chopped
• 2½ teaspoons za’atar
• 2 oz grated halloumi cheese (try the KitchenAid Gourmet grater from Amazon)
• 1¾ oz ricotta cheese
• Fine sea salt
• Freshly ground black pepper

The Homes & Gardens method

1. Add 1 tablespoon olive oil and 2 teaspoons maple syrup to a large nonstick skillet (our kitchen editor, Lydia, recommends the HexClad Hybrid fry pan) over medium heat. Season the cut sides of half the tomatoes with ¼ teaspoon salt and a generous grind of black pepper.
2. Once the pan is hot, place the first batch of tomatoes cut-side down in a single layer. Sprinkle the tops with another pinch of salt and pepper. Cook for 10–12 minutes, until caramelized and deep golden on the bottom (raise heat slightly if needed).
3. Flip gently and cook for 2 more minutes on the other side. Remove as they’re ready, keeping their shape intact. Place cut-side up on a serving plate (we like this Ston Platter from West Elm, in Twilight to make the tomatoes stand out), and pour over any pan juices. Rinse and dry the pan.
4. Repeat with the second batch of tomatoes. Heat the pan again over medium to medium-high, and add 1 tablespoon olive oil and the remaining 2 teaspoons maple syrup. Season the remaining tomatoes with ¼ teaspoon salt and pepper, and cook them as before. Transfer to the plate once done. Rinse and dry the pan once more.
5. Return the clean pan to medium heat and add the remaining 2 tablespoons olive oil, pine nuts, and a tiny pinch of salt. Toast for 1½ to 2 minutes, stirring constantly, until they just start to turn golden.
6. Add the garlic and oregano and cook for 1 more minute, stirring, until fragrant and lightly golden. Remove from heat and stir in 2 teaspoons za’atar. Transfer to a small bowl to prevent overcooking.
7. In a small bowl, mix the grated halloumi and ricotta. Spoon this mixture over the plated tomatoes. Drizzle the pine nut mixture and oil over the top. Finish with a sprinkle of the remaining ½ teaspoon za’atar.

Serve this as part of a summer sharing feast or it makes a wonderful side to a meat dish. Try it alongside our best-ever grilled lamb or smoky chipotle chicken.

You can get ahead by making the meringues up to 2 days in advance and storing them in an airtight container – such as these Snaplock lid storage containers from Amazon – once fully cooled.

Ingredients (serves 16)

• Meringue Layers (Makes 3 layers)
  • 10 large egg whites
  • Pinch of salt
  • ½ cup light brown sugar (firmly packed)
  • ¾ cup + 2 tbsp granulated sugar
  • 2¼ cups powdered sugar
  • 2 tsp cornstarch
  • Seeds from 1 vanilla bean or 2 tsp vanilla bean paste or vanilla extract
  • 2 tsp white wine vinegar
• To Assemble
  • 3¾ cups heavy whipping cream
  • 2 tbsp powdered sugar
  • Seeds from 1 vanilla bean or 2 tsp vanilla bean paste or vanilla extract
  • 1½ lbs mixed summer berries (such as strawberries, raspberries, blueberries, blackberries), hulled and/or halved
  • ⅓ cup chopped pistachios (nibbed or shelled and unsalted)
  • 1 oz dark chocolate, finely shaved or grated

The Homes & Gardens method

1. Make the meringue: Preheat your oven to 285°F (265°F if using convection). Line two large baking sheets with parchment paper.
2. In a large mixing bowl (these KitchenAid Stainless Steel Mixing Bowls from Amazon are ideal), beat the egg whites, salt, light brown sugar, and granulated sugar together until stiff peaks form.
3. Add dry ingredients: Sift the powdered sugar and cornstarch over the meringue mixture.
4. Continue whisking with one of the best hand mixers for another 3–4 minutes, until the mixture is very stiff and glossy. Beat in the vanilla and white wine vinegar to finish.
5. Shape the meringue layers: Spoon about one-third of the mixture onto one of the prepared baking sheets, shaping it into a swirled disc about 10 inches (5–6 cm high).
6. Use the remaining meringue to make two 8-inch discs and one 5–6 inch disc on the other tray. Use any leftover meringue to pipe or spoon small meringue “kisses” around the edges.
7. Bake: Bake for about 1 hour, until the meringues are dry to the touch and crisp on the outside, but still pale.
8. Cool: Turn the oven off, prop the door open slightly, and let the meringues cool in the oven for about 30 minutes. Then remove them and let them cool completely.
9. Whip the cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla until soft, billowy peaks form. Do not overwhip.
10. Build the layers: Place the largest meringue disc on a serving platter. Spread with a layer of whipped cream and top with an even layer of mixed berries.
11. Add a medium disc, more cream, more berries. Repeat with the second medium disc, and then the smallest disc, finishing with a generous pile of cream and berries on top.
12. Garnish and serve: Sprinkle with chopped pistachios and finely grate dark chocolate over the top. Serve any extra mini meringues on the side.

If you are looking for alternative crowd-pleasing desserts, try our fig and ricotta tart with amaretti crust or for something more decadent, how about our dark chocolate torte with crispy pears.

And now, to the great excitement of kitchen editors like myself, (and his 1 million Instagram followers), the chef has turned his hand to kitchen and homeware, launching a stunning new Daniel Humm x Crate & Barrel collection, which includes non-toxic cookware, recycled stoneware tableware, and even elegant glass storage solutions.

The Daniel Humm dining at home collection, is everything you need for cooking and entertaining with a conscience. Plus, it has a seriously luxe feel, which I'm coveting for my own kitchen.

In my exclusive interview, Chef Humm told me: 'I don’t think cooking should be complicated. It should feel intuitive, grounding, even meditative.' He explains, 'I wanted this collection to reflect the same mindset I bring into the kitchen every day: simplicity, intention, and precision... It was all about creating tools that help you cook more beautifully and thoughtfully.'

'I’m always mindful about the materials I use, both professionally and at home,' says Humm, explaining more about his conscious decision to create a collection of non-toxic cookware. 'For this line, we focused on materials that are not only safe and durable, but made to last a lifetime. There are no unnecessary finishes, just timeless, high-quality materials that perform well and age with integrity.'

In designing the line with Crate & Barrel, Humm was intentional about avoiding anything overly synthetic or disposable. 'I wanted each piece to feel grounded and substantial, something that could live in your kitchen for years to come,' he says. 'I’ve always gravitated toward natural materials with character, especially walnut, stoneware and marble. These show age without breaking down, but rather tell a story over time.'

Created from recycled stoneware and hand-blown glass, Daniel Humm puts the finishing touch on this collection with a range of chic plates, serving dishes, and glassware, which will go with almost anything. 'I cook most of my meals family style,' explains Humm. 'I like to prioritize comforting, plant-forward recipes that are simple to prepare and meant to be shared.' Sounds good to me.

Shop Daniel Humm x Crate & Barrel

Finally, I asked Daniel Humm how he wants people to feel when they use the cookware he's designed. 'I want these tools to inspire people to slow down, focus on the ingredients, and enjoy the ritual of preparing and sharing food,' Daniel muses. 'At its core, food is about connection, and the right tools can elevate that experience.' I couldn't agree more.

Here are my favorite pieces from the Daniel Humm x Crate & Barrel range, divided into cookware and tableware for your ease.

Chef-created cookware

Timeless tableware

If you're looking for more chef-recommended non-toxic cookware, we can recommend Gordon Ramsey's favorite HexClad cookware and Ina Garten's preferred Tramontina try-ply stainless steel cookware.

It is all about the textures in this summer lunch recipe. Think thin slices of pickled vegetables paired with creamed homemade ricotta. Making ricotta is ridiculously simple. The trick is full-fat milk of the best quality you can find, definitely organic if possible.

The pickling liquor recipe is all about the balance of sugar, vinegar and salt. The spices used can be played with. You can adjust the vegetable quantities or substitute with others like radish, cauliflower florets, or cucumbers, based on availability. Decorate with lots of pea shoots or any other herbs that are handy.

Ingredients

• For the Pickling Liquid:
  • 1/2 cup apple cider vinegar (or white vinegar, if preferred)
  • 1/2 cup granulated sugar
  • 2 whole star anise
  • 1 teaspoon each: ground cumin, fennel seeds, yellow mustard seeds
  • Zest of 1/2 an orange
  • 1 small red chili pepper, thinly sliced (or 1/2 teaspoon red pepper flakes as a substitute)
  • 1 teaspoon salt
• For the Pickled Vegetables:
  • 8 baby beets, trimmed and peeled
  • 8 baby carrots, peeled
  • 8 small fennel bulbs, trimmed and sliced

The Homes & Gardens method

1. In a medium saucepan over medium heat, add all the dry spices (such as mustard seeds, cumin, fennel, star anise, chili flakes, orange zest).
2. Once the spices become fragrant (after a minute or two), add the sugar, apple cider vinegar and salt.
3. Simmer gently and reduce until the mixture is syrupy — this should take about 30 minutes.
4. Meanwhile, peel the carrots and beets. Using a mandoline (we like the OXO Good Grips Mandoline Slicer from Amazon) or sharp knife, slice all vegetables as thinly as possible.
5. Add the sliced vegetables to the warm pickling liquid and let them steep for 30 minutes. They should soften slightly while keeping a bit of crunch.
6. While you're waiting, in a large pot, bring the milk to a gentle boil, stirring often so it doesn’t scorch.
7. Once it begins to boil, remove from heat and immediately stir in the apple cider vinegar, salt and lemon juice. The milk should curdle almost immediately. Let it cool for 20 minutes.
8. Line a sieve or colander (the Tramontina Gourmet Stainless Steel Colander Set from Amazon is ideal) with cheesecloth (or any clean, thin kitchen towel), and scoop the curds into it.
9. Bring the edges of the cloth together to help it drain. Let it sit for about 1 hour, or until it reaches your preferred consistency.
10. To Serve, arrange the pickled vegetables and ricotta on a large serving platter. Avoid tossing, as the beet juice may stain everything bright pink. Serve chilled or at room temperature.

Side dishes shouldn't be an after-thought, but something that elevates the main course with complementary flavors, colors and textures. If you're looking for salad recipes to pair with meat, fish or vegetarian mains, our round-up features hearty and unexpected ingredients to makes your sides feel extra special.

Ingredients (serves 8)

• 20 baby beetroots, scrubbed, trimmed and halved (or quartered if large)
• 2 tablespoons olive oil
• 3 sprigs thyme, plus extra leaves to serve
• Salt and black pepper, to taste
• 2 tablespoons butter
• 4 tablespoons balsamic vinegar
• 1 cup black quinoa
• 9 oz runner beans
• 7 oz shelled broad beans
• 2 tablespoons extra virgin olive oil

The Homes & Gardens method

1. Preheat the oven to 375°F. Place the baby beets in a roasting pan with the olive oil, thyme sprigs, and a generous amount of salt and black pepper. Cover the pan tightly with aluminum foil and roast for 30 minutes, or until the beets are nearly tender.
2. Remove the foil, stir in the butter and 2 tablespoons of balsamic vinegar, then return to the oven for another 10–15 minutes, until the beets are beginning to brown.
3. Meanwhile, place the quinoa in a saucepan (we're fans of the HexClad Hybrid non-stick saucepans from Amazon) with 2 cups of water. Bring to a boil, let it bubble for a couple of minutes, then reduce the heat to low. Cover and simmer for about 20 minutes, until all the water is absorbed and the quinoa is tender but still slightly firm to the bite.
4. Prepare the vegetables: Thinly slice the runner beans on the diagonal. Blanch them in boiling water for 2 minutes, then drain and rinse under cold water to stop the cooking. Drain again.
5. Blanch the broad beans in boiling water for 2 minutes, then rinse under cold water. Slip off the pale green skins to reveal the bright green beans inside.
6. Assemble the dish: Gently fold together the roasted beets (along with any juices from the pan), cooked quinoa, runner beans, and broad beans. Add a pinch of fresh thyme leaves, the remaining 2 tablespoons of balsamic vinegar, and the extra virgin olive oil. Serve at room temperature.

Salads needn't be just a bowl of leaves and a few tomatoes. We have a wonderful collection of summer salad recipes, like this black quinoa salad, which combine hearty ingredients to make fabulous sides or even light main courses,

A whole salmon always makes an impressive centerpiece for a meal – even more so when cooked (enclosed in paper) over a fire pit or best grill.

To check that the firepit salmon is ready without unwrapping it too much, insert a sharp skewer (try these OXO Good Grips Stainless Steel Grilling Skewers from Amazon) into the thickest part, just behind the head. Leave it for a few seconds, then remove and touch to your lip. If it’s hot, the fish is cooked.

Ingredients (serves 8, generously)

• For the lemon relish:
  • 3 preserved lemons, drained and quartered
  • Handful of flat-leaf parsley, chopped
  • 2.5 oz green olives, stoned and chopped
  • 2 tbsp extra virgin olive oil
• For the salmon:
  • 1 lemon, sliced into rounds
  • 1 bunch dill, chopped
  • 5.3lb whole salmon, gutted
  • Salt and black pepper

The Homes & Gardens method

1. To make the relish, combine all the ingredients in a small dish. (The quantities are small as the powerful flavour of the relish means you only need a little.) Set aside. 
2. Stuff the lemon slices and dill into the salmon cavity, seasoning well. Lay out a large sheet of baking paper and put the salmon on top. Wrap up tightly, twisting the ends. 
3. Prepare your fire or grill. At this point, it’s sensible to work outdoors. Take 12 sheets of brown paper or 12 double broadsheet newspaper pages, arrange them into layers of 2-3 sheets/pages and thoroughly soak with water. Wrap each damp layer around the salmon, finishing with a further slosh of water, then wrap the whole lot in a piece of wet hessian and tie into a neat parcel. Try these reuseable grill bags from Amazon if you don't have any hessian.
4. The fire or grill embers should be ashen, with no hint of flame remaining. Carefully place one small, wet log on the coals and cover with the metal grate. Lay the salmon parcel on top and cover with the barbecue lid or a metal trash can lid for a fire pit. 
5. Leave to cook for 50-60 minutes, depending on the size of the fish, until the salmon flesh is just cooked. Alternatively, wrap the stuffed fish in one layer of non-stick baking paper and one layer of foil and bake in an oven pre-heated to 180°C, gas mark 4, for 50 minutes, or until the fish just flakes when pressed. 
6. Unwrap carefully and transfer to a platter. Serve with the relish.

If you like seafood recipes, like this firepit salmon dish, try our equally delicious sharing crab platter, which is ideal for a laid-back summer feast. Or for a lighter option, this ceviche salad will certainly hit the spot.

I've found stainless steel French presses, glass Aeropresses, and BPA-free drip coffee makers, but until now, I've been struggling to find an espresso maker to add to the list. The journey led me to a conversation with Jeany from Casabrews, who broke down the materials used in their compact espresso machine, the CasaBrews CM5418, with reassuring clarity.

Jeany explains: 'The filter basket is stainless steel. The filter funnel is made from aluminum alloy. The heating block contains a stainless steel internal tube, encased in aluminum alloy. Both the water tank and internal tubing are BPA-free.' The only plastic part is the handle, and that is getting nowhere near your coffee. Now, only one real question remained – can the Casabrews CM5418 make a great cup of coffee?

Specifications

What is it like to use?

Using the CasaBrews CM5418 espresso maker is a relatively straightforward experience... once you get the hang of it. The control panel is minimal, featuring just a few clearly labeled buttons: on/off, one cup, two cups, and steam. There's also a milk frothing lever located on the side.

That said, there are a few quirks. The machine is somewhat slow to heat up, which can be a drawback if you're in a hurry and need a caffeine hit pronto. When the machine does get brewing, it’s noticeably loud and tends to vibrate a little on the counter. This is quite a contrast to more luxurious espresso makers I have tested recently, like the KitchenAid KF6, which is almost silent and far more suited to peaceful mornings.

The milk frother, while effective, also has its idiosyncrasies. It shoots out streams of water before it's ready to steam, so it's a good idea to keep a container nearby to catch the initial spray. The frothing process itself is a little on the slow side, but it gets the job done well enough. All in all, this is not a smooth and luxurious user process, but once you get used to the quirks, the Casabrews CM5418 is easy to use and the results are great.

Test 1: espresso

Once Casabrews CM5418 machine heated up and was raring to go, the espresso poured quickly. I poured a total of 25 shots over a week of testing, and I was really pleased with the flavor. Each espresso was consistently rich and full-bodied, without any bitterness or astringency.

The Casabrews CM5418 even produced a thick layer of crema. It was a little too frothy for purists (coffee snobs, look away) but perfectly satisfying for anyone who prioritises good taste and ease over technical perfection.

Test 2: cappuccinos & lattes

Next up: lattes. My drink of choice when I wake up in the morning. I started by pouring a double shot of espresso, then heating the milk with the steaming attachment on the side.

The milk frothing function was a bit slow and clunky, and I still need a proper pitcher to finesse the pour, but the drinks came out creamy, hot, and satisfyingly frothy. My partner trained as a barista, and even he was impressed by the café-quality taste of the lattes and cappuccinos I made throughout the week (even if they looked a bit amateur). The taste was smooth and deeply flavorful, thanks to those well-extracted espresso shots on the base.

Casabrews actually makes an affordable frothing pitcher that pairs with this machine, which I would recommend adding on for $9.99 at Amazon, if you want to match the taste with a professional latte art look.

Cleaning & maintenance

Cleaning the Casabrews CM5418 is refreshingly simple, compared to some nighmarish espresso machines I've owned. Just pop out the drip tray after each use, give it a quick rinse, and you're good to go. The portafilter is easy to wash by hand, and since every component is small and lightweight, the whole process is over pretty quickly.

Don't forget to clean the steam wand, too. A quick wipe after each use will keep it clean and prevent any milk buildup.

My only real frustration was the cloudy fingerprints and splashes that built up on the stainless steel body. I needed to wipe it with a damp cloth a couple of times during the week, but that’s par for the course with most steel coffee machines.

How is it rated online?

The top reviews for the CasaBrews CM5418 are full of praise for the strong, rich coffee it produces. They also appreciate its 'cute' compact size and well-designed appearance for small kitchens. They say the machine is easy to use for beginners and offers excellent value for money, gaining an average of 4.3 stars on Amazon.

One review said: 'Really pleased with this machine so far. It’s compact, looks smart on the counter, and pulls a decent espresso with a nice crema. The steam wand works well once you get used to it, and I’ve been enjoying making lattes at home without any fuss. The pressure gauge is a nice touch and makes it easy to dial things in. For the price, I wasn’t expecting café-quality results, but it’s honestly better than I thought it would be. Ideal for daily use and a good option if you don’t want to spend a fortune.'

However, some of the lower scoring reviews for the Casabrews CM5418 complained about the durability of the machine, with some having issues of loud noises, jolty vibrations, faulty milk steamers and the pressure gauge not working. One said: 'Super disappointed as it seemed like the perfect little coffee machine, but it stopped working just after 2 months...'

How does it compare?

If you want the very best espresso machine on the market, this isn't it. For the best performance, you'll want the Breville The Barista Pro Machine, which is extremely hard to fault. It's the most intuitive machine we’ve ever tested and has the technical ability to cater to the most sensitive coffee drinker's palette. It comes with a toppy price tag, but you won't be disappointed by any clunky features.

Also, if you are looking to serve coffee to a group of people, the Casabrews CM5418 won’t cut it. It is slow to brew a shot of espresso, and the milk frother can get fiddly; it started to irritate me when I was brewing coffee for three people. If you’re looking for something that can effortlessly cater for a group of coffee drinkers, try the Aarke Drip Coffee Maker. It has 10-cup capacity and is made of stainless steel and glass. Ideal for serving quality drip coffee for the whole family or a table of guests.

Or, if you are on more of a budget, we think the OXO Brew 8 Cup Coffee Maker offers a perfect balance of high-quality coffee, affordability, and non-toxic materials (stainless steel and BPA-free plastic). It is the overall winner of our best non-toxic coffee maker guide. It meets the industry gold standard and is SCA-certified for brewing great-tasting coffee in under six minutes.

Should you buy it?

If you are health-conscious and you want rich espressos, lattes, or cappuccinos on the daily, you will like this little espresso machine. The Casabrews CM5418 is far from perfect (clunky milk steaming and loud vibrations when brewing), but the coffee is really great – and the price is unbeatable. It's definitely worth a shot.

How we test espresso makers

We are always on the lookout for the market-leading espresso makers. Our team takes every espresso maker we recommend to our dedicated test kitchen, where they put it through its paces.

Using a series of standardized tests, we can judge every espresso maker against each other, so that you can decide which is best for you. Primarily, we want espresso makers to make a good espresso. If they can make cappuccinos, Americanos, and any other coffees, we will test those too.

Our team of experts has experience with the best appliances on the market. That way, they know what 'good' looks like and when it’s worth paying a little extra. For more information about how we test, we have a dedicated how we test coffee makers page.

It can be prepared in advance or served in a tray straight from the oven to suit you. We like this Made In Baking Dish, with it's subtle blue rim for oven-to-table recipes, where everyone can dig in.

Ingredients

• 4 bunches asparagus
• 8 bay leaves
• 6 cloves garlic; skin on, smashed
• 1 lemon; zest and juice
• 2 tbsp rapeseed oil

The Homes & Gardens method

1. Place all ingredients together in roasting tray
2. Cook in a hot preheated oven (around 350-390ºF) for 8 mins
3. Allow to cool if preferred or serve immediately

Keen on the idea of growing your own? Here's how to grow asparagus from seed or crown. And if you like the look of this asparagus recipe and you're after more light starter ideas, you'll find lots of lovely salad recipes on the site, too.

There are so many egg recipes to try, but it's so important to know how to store eggs to ensure that they stay as fresh as possible. If they have prematurely gone off, you could be risking the health of yourself and your family as bad eggs can make you very sick.

To ensure that everyone stays happy and healthy, I asked egg producers and professional farmers how to store eggs to optimize freshness, so all you have to worry about it how to cook them.

How to store eggs

I've recently learned that eggs aren't just an incredible ingredient but using eggs in the garden is a great way to recycle the shells to benefit your yard's soil and grow other ingredients. I love how full-circle this feels – enjoying my eggs for breakfast and then recycling the shells to help grow something new.

I'll be following these expert tips from now on to ensure that my eggs stay fresh, and good to eat from the moment I put them in my shopping basket to cracking them into the pan.

1. Store eggs upside down

Eggs come in cartons for many reasons, not least because they're a convenient way to carry them home from the grocery store. What I didn't know though, is that flipping each of your eggs upside down in the carton when you get them home from the store, can actually extend an egg's shelf life.

Trey Braswell of Braswell Family Farms, a fourth-generation family egg farm explains, 'Storing eggs with the pointed end down helps because of the position of the air cell located at the wider end of the egg. By keeping this air cell at the top and away from the yolk, you can slow down moisture and carbon dioxide loss to keep the egg fresh slightly longer.'

If you don't like the look of bulky egg cartons but want to try out this hack I recommend this set of 3pc wooden egg holder from Amazon which comes in layers offering easy and attractive stacked storage.

2. Keep freshly laid eggs on the counter

I wasn't aware until now that there's a key difference between how you store eggs that you've bought from the store versus eggs that have come from a farm shop or homestead.

Eggs freshly laid from garden hens or bought from a farm shop, that have never been washed should be kept on the counter at room temperature.

Anna Sakawsky of The House & Homestead, says, 'If you have your own laying hens, you’re likely getting a glut of fresh eggs every day. I try not to wash them, because washing eggs removes the protective coating on the outside of the egg called the “bloom” (also known as the “cuticle”). This protective layer helps prevent bacteria from permeating the eggshell and prevents moisture loss.'

Freshly laid eggs don't require refrigerating as they haven't been through a washing process – so will be naturally protected – or been refrigerated on their journey to a store. As you'll read below this is the crucial difference between shop-bought and fresh laid eggs.

If you do have a glut of eggs that you can't get through, Anna suggests transferring them to the fridge after two weeks and gently wiping them down with paper towel.

3. Keep store-bought eggs in the fridge

In contrast, eggs from a grocery store require refrigerating, as they will have been washed (removing that protective 'bloom') and likely already been refrigerated during transportation. This means they won't last as long if stored in environments with fluctuating temperatures.

Lisa Steele, a fifth-generation chicken keeper and author of Fresh Eggs Daily, says, 'Eggs from a store that are refrigerated last about seven times longer, which is a significant difference. I recommend keeping eggs in the coldest part of the fridge, not the door, to help keep the eggs at a constant temperature.'

So, don't be fooled by those egg storage areas in your fridge door, as I have. I'll be keeping mine on the shelves from now on to keep them fresh and ready to cook in the best non-stick frying pans.

4. Never wash eggs at home before storing

Before you store eggs, never wash them yourself at home. I was wondering why this is such a big "no-no", especially if you're careful and see no visible damage to the eggs after washing. But, according to the experts, washing them can lead to eggs that make you ill down the line, especially if you cook eggs in a microwave incorrectly.

Sarah Beth Tanner, an "eggspert" at Pete & Gerry's which produce humane, organic eggs, says, 'Just as you shouldn't leave your store-bought eggs out on the counter for more than two hours, you should never wash an egg at home. Doing this can push bacteria through the shell. If you come across an egg with dirt on it, you should simply wipe it off with a dry cloth or paper towel.'

5. Freeze raw egg for later use

This is one of my favorite egg hacks as someone who struggles to get through a dozen eggs before they're past their best. If you have more eggs than you can currently eat, the best thing to do is freeze them while they're raw. You can't just put eggs as they are whole in the freezer as they will expand and crack, so whisk them up and store the liquid in manageable portion sizes for later use.

'I like to scramble individual raw eggs in silicone molds and freeze them,' says Anna. 'Once fully frozen, I transfer them to a Ziplock bag to store for up to 6 months.'

The HUAKENER 2pc silicone muffin top pans from Amazon are perfect for portioning out your eggs for freezing. You can either whizz up your eggs by hand or in one of the best hand mixers.

FAQs

How can I tell if my eggs have gone bad?

There are many clear ways to tell if your eggs have gone bad and shouldn't be eaten.

Elisa Maloberti, food safety manager at The American Egg Board, says, 'The common "float test" isn’t a reliable freshness indicator. Every egg has an air cell, which is just under the shell, typically on the large end of the egg, but other factors, like shell permeability, affect floating. Discard any eggs with shells that don’t look or feel clean, normally colored and dry. A slimy feel can indicate bacterial growth and regardless of color, powdery spots that come off on the hand may indicate mold.'

How far past their 'best before' date are eggs safe to eat?

The "best before" date on food items can be confusing, as many items will still be safe to eat and taste good after the date has passed. There's a special code to look for on many store-bought food items though, known as the 'Julian date', and Lisa says once you find it your eggs should be fine to eat weeks after.

'The best before date on an egg carton refers mostly to the egg structure and texture,' says Lisa. 'Eggs don't lose much nutrition-wise as they age, but the whites will get watery and the membrane over the yolk will thin out, so the yolk is more prone to breaking. Eggs should be good for about a month after the best before date. But instead, look at the Julian date (the 3 digit code on the carton). That's the date the eggs were put in the carton. Eggs should last 6 weeks or so beyond that without issues, and still be fine to eat even a few weeks later.'

If you love the thought of waking up to fresh eggs every morning and feel you can care for chickens, why not learn more about keeping chickens and consider having some in your yard? They can be incredibly friendly birds, as well as highly social.

A hand-tied bouquet is, very simply, a bouquet of flowers that is arranged in your hand, and where the stems are aligned in a spiral formation. Once you have honed this wonderful skill you'll be able to turn any bunch of cut flowers, whether bought from a store or grown in your own garden, into a professional-grade, elegant flower arrangement.

I recently created the video below for my Homes & Gardens social series, Petals & Roots, which demonstrates in detail how I select and design with flowers to create the perfect hand-tied bouquet. Here, I recap all my advice, and share a few more top tips to help you along the way.

To create a hand-tied bouquet you will need:

• A selection of seasonal cutting garden flowers. Choose some larger focal flowers, a few varieties of smaller, secondary flowers, and some light and airy filler flowers for the perfect recipe. The flowers I use in my demonstration video above are:
  • Alchemilla mollis (lady's mantle)
  • Larkspur
  • Orlaya 'white finch'
  • Peony 'Duchesse de Nemours'
  • Ranunculus
  • Scabiosa
• A length of natural jute twine, such as this from Amazon.
• Floristry scissors - this pair from Amazon are perfect for the task.

11 simple steps to creating your own bouquet

• Once you have selected and conditioned your flowers, start by laying them out by variety on the table or workbench in front of you. This will really help when you start to make your bouquet, as each stem will be easily accessible.
• Before you start to arrange, cut a length of twine and put this around your neck so that it is handy once you're ready to tie off your bouquet.
• Relax your shoulders and your hands; it's all too easy to tense up when you are creating a hand-tied bouquet, but this should be a relaxing and joyful experience. (Top tip: I sometimes put on classical music when I am creating a bouquet to help immerse myself in the process.)
• Select a large focal flower and place the stem between your thumb and forefinger. (If you are right handed, you'll hold the flowers in your left hand and feed with your right.) Remember, you'll tie the bouquet just above your fingers, so everything below that forms the stems.
• Next, take a smaller flower and cross this at the front at a 45 degree angle. Repeat the process with a filler stem, crossing at the front.
• Now that you have three stems in your hand, take them in your other hand and give them a quarter turn.
• Continue to feed flowers into your hand, each time crossing at the front to create the spiral, bringing them down on the diagonal, and at every three to four elements making a quarter turn.
• Vary your stems each time you add, so that you create a balanced arrangement.
• Once complete, tie the twine around the stems fairly tightly, just above your hand, still giving the flowers a bit of room to breath.
• Cut the stems so that they are the same length.
• Now you can either place your bouquet into a vase of fresh water, or wrap it in rustic brown parcel paper, add a velvet ribbon, and give as a gift.

A few more of my hand-tied bouquet making tips

Place your larger, focal flowers lower down into the design, and let the lighter, airier stems have room to dance above everything else over the top. This will not only give the illusion of a larger bouquet, it also adds elegant movement, which will make your creation look more professional.

As you are creating, hold your bouquet down in front of you so that you can see clearly the shape and the balance of your design. If you think there is a side that needs a bit more attention, turn the bouquet so that you can add into that area.

It can be useful to make it in front of a mirror, so that you can easily see your shape.

Practice really is the key to honing this skill, and it will make you feel more confident designing with flowers the more that you do it. All that's left is to select from the best vases to display your beautiful blooms to their fullest.

Shop floristry essentials

That’s where I come in. As a chef and cookware expert, I’ve tested the best non-stick pans from the HexClad collection to help you figure out exactly which ones will suit your cooking style – and which ones might end up at the back of the cupboard as a waste of money.

For this guide, I’ve highlighted five of the best HexClad pans that will be useful for every home cook. If you're still deciding whether the HexClad brand itself is right for you, start by reading my full HexClad cookware review. There, I break down the pros, cons, and comparisons with other cookware options.

The quick list

Without further ado, let's look at the best HexClad pans – and find the right fit for you. Consider this list your cookware match-making service.

Best HexClad pans 2025

Best for steaks & searing

For sizzling excellent steaks at home, you need a flat, heavy-bottomed pan with low sides for searing. You also need space to get good caramelisation on the steak edges without steaming. Around 12 inches is ideal for two steaks, or if you tend just to cook one steak at a time, you can go down to the 10-inch size.

HexClad's tri-ply construction (stainless steel layers with an aluminum core) gives excellent heat control and distribution, which is critical for searing steak or delicate fish. The rounded edges are excellent for scooping up butter to baste the steak, and the non-stick surface allows for an easy clean-up.

This pan is also great for delicate skin-on fish recipes, like salmon teriyaki, where you want a perfectly crispy skin without sticking or falling to pieces. You can even use a metal fish slice (I use this one from Field Company), without damaging the strong non-stick interior.

It's not ideal for high volume sauces, pastas or chillis, because the sides are too low. You'll want to look at the HexClad Deep Sauté Pan for that.

Best for fried eggs & omelets

For fried eggs and omelets, the 8-inch HexClad Hybrid Fry Pan is the ideal size. In my tests, I thought it offered just the right surface area to cook 1–3 eggs with crispy, evenly cooked bases – or a single fluffy omelet, with enough room to flip or fold without breakage or undercooking.

The slightly flared sides make it easy to slide your omelets out of the pan and onto a plate. Plus, the excellent heat retention of stainless steel means you can cook on medium or low heat without compromise.

What sets this pan apart from rivals is HexClad’s laser-etched hexagonal non-stick. In my tests, my fried eggs released effortlessly, even with minimal oil or butter. So, whether you're whipping up scrambled eggs or sunny-side-ups, this pan is sure to help you get Gordon Ramsay-level results.

Best for stir-fries

If you love making stir-fries and noodle dishes, the HexClad Hybrid Wok will become your new favorite pan. Thanks to the hybrid construction, which combines stainless steel with a non-stick ceramic coating, you get the high-heat searing power of stainless steel without the stickiness.

In my tests, it handled everything from hoisin tofu to vegetable noodles with ease – nothing clung to the surface, even with minimal oil. The HexClad wok's high, curved edges and wide base allow for proper tossing and fast, even heat distribution.

One frustration was that it doesn’t come with a lid (unless you order one separately), which limits its versatility. At this price point, I do think that’s something HexClad should include. Also, it worked well on my induction stove in the test kitchen, but I took it home to try on the gas stovetop in my apartment – it wasn't balanced, fell off the grid easily and frustrated me. Something to bear in mind.

Still, if you're looking for a modern wok that is non-stick and easy to clean, this is hard to beat. It’s not traditional, but for convenience and everyday performance, the HexClad Hybrid Wok is a smart, stylish upgrade.

Best for pasta & curry sauces

The HexClad 3.3 Quart Hybrid Deep Sauté Pan is my go-to for sauces, offering the shape and depth needed for everything from quick weeknight pasta sauces to slow-simmered curries.

The tri-ply stainless steel ensures even heat distribution, while the non-stick material is non-reactive (unlike the best cast iron cookware, for example), which means it’s safe for acidic ingredients like tomatoes or citrus in Italian pasta sauces, Thai green curries, or wine-based reductions.

I also find that the non-stick performance is nice for beginners wanting to layer flavor with ease – from blooming spices to simmering onions, deglazing and reducing – without sticking or burning.

At just over 3 quarts, it actually offers plenty of space for stirring without spilling. However, I'd recommend the small saucepan with taller, narrower sides for gravies or thinner sauces that need less evaporation – and you don't really need an expensive non-stick pan for that task, but they are much easier to clean.

Best for soups & slow-cooking

If you want a HexClad pan that cooks low-and-slow dishes like stews, soups, chillis, and pot roasts, you need a Dutch oven.

I have to admit, I'm a die-hard Le Creuset fan when it comes to slow-cooking casseroles and simmering soup; but the HexClad Dutch Oven pleasantly surprised me.

Compared to a traditional cast iron Dutch oven, I found the HexClad alternative lighter and easier to handle, with the bonus of the hybrid non-stick surface that makes cleanup easier and helps prevent stuck-on bits. This is always handy when starting a dish with simmered onions, garlic, and spices. It is also much cheaper than the rival brands.

The tri-ply construction created a steady heat; I achieved nice browning on my chilli con carne mince, and the classic 5-quart capacity allowed plenty of room for stock, beans, and bunches of kale. Finally, the lid is heavy and fits tightly onto the pot, helping lock in moisture, which is essential for keeping meat tender and juicy.

How I test the best HexClad pans

I’ve tested countless pots and pans in all shapes and sizes to figure out what really suits specific recipes, because not every pan is built to do it all. A pan that’s perfect for searing a steak might be too heavy for everyday egg-frying, and something great for simmering sauces might fall short when reducing quickly. Understanding these differences is what drove my mission to uncover the best HexClad pans.

I use each piece for at around a month, putting it through real-life cooking experience – from simple weeknight dinners to more technical recipe testing. I want to know how it performs not just out of the box, but after repeated use. Too many pans appear very pretty and practical at first, then start to stick, stain, or frustrate you after time.

I deliberately test with tricky, tell-all recipes: fried eggs, paneer, tofu, halloumi, sticky sauces, and high-heat steak sears. These ingredients quickly reveal a pan’s strengths and flaws – especially when it comes to non-stick pans like HexClad. I also take notes on the space in the pan, how easy it is to flip/transfer ingredients, the heat retention, and how comfortable the pan feels in hand.

Finally, I should mention: I have a professional cookery qualification and years of experience as a food writer and recipe editor for brands like Mindful Chef and Deliciously Ella. For me, the best cookware earns its place in your kitchen by making cooking easier, not harder.

FAQS

John Legend tried the recipe as he couldn't get this take-out family favorite on any delivery apps, and Chrissy, (and her followers), couldn't sound more delighted with the results, calling them 'delicious' when she posted a video of her husband's culinary creation on Instagram.

The good news is, they're really easy to make, especially if you use one of the best air fryers to cook your fries first.

If you're keen to follow in John Legend's footsteps and try your own 'fake-away' dinner, it makes for a perfect lazy weekend treat for the whole family. And I have the animal fries recipe he used right here, from Allyson Zea – aka Domestic Superhero.

Animal fries recipe

• TO MAKE THE SAUCE
• ½ cup mayonnaise (reduced fat or regular)
• 3 tbsp ketchup
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 2 ½ tbsp sweet pickle relish
• dash of salt and black pepper
• Mix all in a bowl, then place in the fridge to combine the flavors.
• COOK THE FRENCH FRIES – make them from scratch or use frozen for ease. Throw them in the air fryer for quick cooking
• CARAMELIZE THE ONIONS (while the french fries are cooking)
• Add butter to a skillet (we love Field Company's cast iron skillet) then add chopped onions.
• Cook for 5 minutes over medium heat, sautéing.
• Add a pinch of salt and pepper, then cook 5 more minutes, sautéing while cooking. Once the onions are browned they are done.
• PRE-HEAT THE OVEN TO BROIL
• Spread the cooked french fries in an even layer on a baking sheet, like this Nordic Ware Naturals 3-piece set from Amazon, covered with parchment paper or foil.
• Add 4 slices of American cheese over the top of the fries. Place into the oven and broil for 5 minutes, watching it closely.
• Once the cheese is melted, they are done. *Broil time may vary based on your oven, so watch them carefully while they are cooking*
• Remove from oven, spread cooked onions over the top evenly. Spread the sauce over the top and eat immediately

Enjoy your animal fries on their own or sizzle some of your favorite burgers on one of the best grills and serve them together. Your family won't believe that you didn't call in at the take-out on the way home.

And, making this at home, like John Legend, is a great way to save some money on expensive food deliveries and will also ensure you know exactly what's gone into your food, particularly if you make the fries and sauces from scratch, too.

You could switch out American sliced cheese for Cheddar or Mozzarella for a twist on this recipe, if you like, or try potato wedges instead of frozen fries as a healthier option.

Looking for more recipes to cook for the family over the weekend? Our barbecue menu is delicious and easy for a crowd-pleasing dinner.

This blissful vision won't last long though if you don't know how to store watermelon to keep it crisp and sweet. I've sadly learned this the hard way, being met with mushy melon that's soured in flavor. Fear not, as learning how to save your summer salad ingredients isn't tricky.

I talked to professional gardeners and watermelon experts to learn the best tips and tricks out there for storing watermelon. If it wasn't your favorite fruit before, it might just take the top spot now.

How to store watermelon

Watermelons are such a quintessentially summer ingredient, so whether you're learning how to grow watermelon from scratch – something I'd love to try – or wondering how to preserve store-bought fruits, these tips and tricks will allow you enjoy them in their prime for as long as possible. I've certainly learnt a thing or two and hope this will help you to enjoy your watermelon at its best, too.

1. Don't break the cold chain

I've heard about not breaking the 'cold chain' for meat, dairy, and frozen foods – ie keeping them in their chilled or frozen state from store to door – but it also applies to some fruit. If you initially bought it from a refrigerated area of the grocery store, keeping it out of the fridge at home can severely alter its flavor.

The team at the National Watermelon Promotion Board explained to me why keeping cold chains is so important and what can happen if the chain breaks. 'If watermelon are received refrigerated do not break the cold chain, otherwise your watermelon can become pitted, lose color and flavor. This is especially important if you live in a hot climate above 32°Fahrenheit as spoiling will happen faster.'

If you buy your fruit and veg from a mix of stores and markets, it's a good idea to clearly label which were refrigerated at the point of purchase. I like putting a small sticker on mine, such as the Avery reinforcement labels from Walmart in a bright color. This way, I know which fruits should be kept in the fridge.

2. Keep unrefrigerated watermelon at room temperature

If you live in a climate below 32°Fahrenheit like me and often eat watermelons that have never been refrigerated, it's recommended to store them on a countertop or in your pantry at room temperature. Then, after seven to ten days if the watermelon hasn't been eaten, it's best to transfer it into the fridge.

'Watermelon will keep for 7-10 days at room temperature,' says the National Watermelon Promotion Board. 'In fact, there has been research showing room temperature watermelon has higher nutrient levels, but it must have never been refrigerated before in order to benefit.'

If you're prone to forgetting how long your produce has been sitting out, you could try using an automatic digital countdown device like the AIMILAR countdown clock available on Amazon. This way, you'll know when it hits zero that it's time to store watermelons in the fridge. I personally set an alarm on my phone or label them with the date they were picked or purchased.

3. Store watermelon slices in the fridge

Once a watermelon is sliced, it has to be stored in the fridge. If you don't do this your watermelon will not only spoil incredibly fast by losing moisture, but the slices will also become prone to developing harmful bacteria.

Tammy Sons, the founder of TN Nursery which has been running for over 60 years across three generations, says, 'Once I slice, I press plastic wrap snugly over the exposed flesh or pop cubes into an airtight glass tub; the tight seal keeps fridge odors out and moisture in, so the pieces stay crisp and bright for 3 to 4 days.'

I prefer to use plastic wrap like the Glad Press n' Seal plastic food wrap roll from Walmart than resealable bags as it is more effective at staying air tight. Though using something like these Pyrex Freshlock mixed sized glass food storage containers from Amazon is the most efficient choice. They stack neatly in my fridge and I can clearly see what's in them when I open the door.

4. Do not freeze your watermelon

I love using my freezer to keep batch-cooked meals and preserving food that I won't have time to finish before it spoils, but watermelons are something that won't come out tasting the same.

'Freezing watermelon slices causes the rind to break down and produces a mealy, mushy texture after defrosting,' says the National Watermelon Promotion Board.

If you have too much watermelon to eat, I recommend putting some into healthy smoothies and juices using the best blenders. Combine your melon with other delicious summer fruits, pop in some ice cubes and enjoy a nutritious, hydrating beverage while limiting food waste. But you'll want to pass on the freezer for storing watermelon.

5. Store watermelon away from apples and bananas

I learned from gardening experts about 'ethylene gas' and how it impacts different fruits. Many fruits release this gas while they ripen, and this can impact the ripening cycle of other fruits, including watermelons.

'I recommend storing watermelon away from fruits like apples and bananas so your melons don't ripen and then spoil faster than expected,' says Tammy. 'Apples and bananas release ethylene gas naturally as they become ripe, and the gas causes melons to speed up their ripening process.'

Simply sitting your watermelon alone on the counter or on a shelf works best, as tempting as it may be to create a lovely fruit bowl display with all of your produce together.

FAQs

How do you pick a good watermelon?

There are a few telltale signs to look out for that indicate how to pick a watermelon for optimal flavor and juiciness.

Punteha van Terheyden, Head of Solved, lived in Iran as a child and spent her summers there into adulthood. She says, 'My grandmother was the queen of picking the sweetest watermelons and she'd always look for three things: A hollow-sounding thump when you flicked it, a yellow sunspot on the green skin where it had ripened well in sunlight, and a small node where it disconnected from the vine naturally.'

If you notice all three of these things, you'll be sure to choose a watermelon in its prime.

Should I wash watermelon before storing it?

The National Watermelon Promotion Board and Tammy Sons both agree that it's best to wash your watermelon just before slicing it up or eating it as opposed to just before storing it.

'Give the rind a quick rinse just before eating, not before storage as any lingering moisture encourages mold,' says Tammy.

The National Watermelon Promotion Board echoes this, saying, 'Wash your watermelon before eating it, and always make sure to cut into it using a clean knife and washed hands to prevent transferring any bacteria.'

If you're thinking of growing watermelon for yourself, this is the best time to plant watermelon to produce a harvest perfectly timed with next summer.

It’s not a household name, but it’s hard to miss on Amazon – often ranking among the best-selling pans, flaunting non-stick pan surfaces, and boasting jaw-droppingly low price points. So, it’s no surprise many of you are asking: 'Is Sensarte cookware good?'

As a cookware expert and trained chef, I've tested all the top brands, like HexClad, Le Creuset, and Made In – even budget-friendly options from Walmart and Aldi. So, I got straight to work and ordered a Sensarte pan on next-day delivery. It cost just $17 and arrived within 14 hours, with a few surprises in tow. Here’s my full Sensarte cookware review – and whether I think it’s worth buying during the Amazon Prime Day sales (especially since it’s already discounted).

What is Sensarte cookware?

Sensarte is a cookware brand that is very popular on Amazon, with budget-friendly pricing and non-stick credentials that appeal to busy home cooks.

I chose the Sensarte 8-inch Non-Stick Frying Pan Skillet with Swiss Granite Coating from Amazon.com for this review, which promises a slippery, non-stick surface for easy cooking and quick cleanup. I paid just $17 for a single pan, but you can get an entire 13-piece Sensarte Cookware Set for $65 in the sale.

Before I started testing, I tried to dig a little deeper into the company, its origins and manufacturing process via its official website, but there wasn’t anything meaningful to be found – just the slogan, 'Every Meal is an Art of Living.'

Sensarte Cookware Specifications

Is Sensarte cookware good?

My pan arrived in a plain cardboard box with minimal branding, and I was immediately met with a surprise: a screwdriver was included to attach the handle myself. That’s a first for me – but I was actually quite pleased with my free tool!

Design

Once assembled, the handle felt surprisingly secure and comfortable to hold. I think it's made of silicone with a smooth woodgrain-style finish. However, once I placed the pan on my stove, it became clear that the handle was overweighted; I had to keep my hand on it to prevent my pan from tipping over and falling off my gas stove rack.

Despite the overweighted handle, the pan is lightweight and easy to pick up. Personally, I prefer a weightier quality to my pans – and most chefs do. While the lightness might appeal to some, it's worth noting that heavier pans tend to retain heat more evenly, offer better control, and are less prone to warping.

The interior 'granite' coating was equally unimpressive. Though many Amazon reviewers call it 'premium', I’d be inclined to disagree. Compared to the smooth interiors of non-stick brands like Caraway or Our Place, or even the glossy finish on a HexClad pan, the Sensarte coating felt a little rough and clearly on the budget end.

Cooking performance

To test performance, I always start with a simple task that can quickly turn messy and frustrating without a good pan: a fried egg. My first criticism is the pan was too flimsy for me to crack an egg on the side, without the pan falling off my stove.

Second, the oil I used pooled on the surface. I have experienced this before with the Our Place Always Pan; I tend to prefer stainless steel or enamel cast iron cookware surfaces, which easily create a full layer of glossy oil that is ideal to fry on.

However, I was pretty pleased with the end result; the egg had a very crispy base (just slightly more golden on one side, where the white was thinner) with a set yolk, and no burnt bits left in the pan. It was effortless to flip for an over-easy finish, and the rounded edges of the pan helped to transfer to my plate.

I found that Sensarte cookware also heated up very quickly (around 15 seconds), and the handle started to get quite warm when I turned up the heat. This was a little uncomfortable, especially since I needed to grip the pan tightly to keep it in place (if you missed it above, the pan was very unbalanced due to the heavy handle and lightweight base.)

When I looked at the instruction booklet, the Sensarte brand advises wearing cotton gloves when handling the pan at high heat, which feels a little extreme.

Like all non-stick frying pans, long-term durability is the true test. Many perform beautifully at first, but degrade quickly. I’ll be updating this review with longer-term results after more use over time with stickier ingredients, like halloumi, delicate fish, and tofu.

Cleaning & maintenance

My Sensarte pan was dishwasher-safe, but like most other cookware brands, it is recommended you hand-wash instead. It was a cinch, taking around 10 seconds to wipe clean with soapy water and a soft sponge. Seriously effortless.

Like most of the best non-stick cookware brands, rough sponges and metal utensils are a no-go. Sensarte cookware needs to be handled gently to maintain its coating, so it is best to use wooden or silicone utensils when you're cooking.

Also, you should ideally store Sensarte cookware using a divider to prevent scratches, like these soft pan separators from All-Clad, available to buy at Amazon. Some full Sensarte cookware sets I've seen do include these dividers, but if you’re buying an individual pan, you’ll need to purchase them separately.

What do customer reviews say?

At the time of writing, the Sensarte cookware I reviewed has a whopping 16,332 ratings on Amazon.com – I told you it was a best-seller! The pan averages 4.6 stars. I always read the highest and lowest scoring reviews to get a full picture – and I look for customers who have used their cookware for a while to get an accurate insight.

One glowing review stood out at the top: 'I’ve had this set for several months and can honestly say this is the best set of pots and pans I’ve ever owned... I’ve used every piece multiple times a week. Nothing has ever gotten stuck, and they’re super easy to clean.”

On the flip side, critical reviews tend to complain about Sensarte cookware's durability, with issues of discoloration and coating degradation over time.

'I have been using this pan for the last three months and have only used it a few times, always being careful not to use any sharp objects that could damage the coating. Despite that, today I noticed the coating is starting to come off. Very disappointed with the quality of this product. I expected it to last much longer, especially with such careful use. Would not recommend.'

There are some quite alarming pictures of peeling coating included in the reviews. I advise discarding your pan immediately if it starts chipping or flaking off, as this is not healthy to ingest in your food.

Is Sensarte cookware safe?

This is where it gets confusing: not all Sensarte cookware is made from the same material. A quick scroll through their range shows that some items are labelled as 'ceramic' and 'PFAS-free' – which is a promising sign if you're looking for the best non-toxic cookware that avoids forever chemicals – but other options are labelled as 'PFOA-free', which sounds similar but means something quite different. I tripped up here myself, so let's break it down.

First, let's look at the ceramic pans. I researched ILAG, the Swiss company that manufactures Sensarte’s coatings, and found that their ceramic uses a sol-gel coating. This is a popular alternative to traditional Teflon, known for being tough, scratch-resistant, and free from PFAS, otherwise known as forever chemicals. I have written a guide to 'What does non-toxic cookware really mean?' if you want to know more about these acronyms.

However, the Sensarte pan I tested was labelled as 'PFOA-free,' which actually doesn’t mean much at all. PFOA has already been banned in cookware sold in the USA, so its absence is expected. When a pan only claims to be PFOA-free, I take it as a sign it contains PTFE, otherwise known as Teflon – which is the very material that many consumers are trying to avoid.

That lack of clear labelling is something shoppers should be aware of, especially if seeking truly non-toxic cookware. That said, Teflon should technically be fine if used correctly – don’t overheat the pan above the recommended temperature and avoid scratching the coating. If you see any signs of flaking or chipping in the lining, you need to discard it immediately (I have also written a guide on how to replace flaking plastic kitchen tools, here).

How does it compare?

If you spend around $20-30 more, you could get a Ninja Neverstick Pan, which is surprisingly effective. It also uses Teflon materials and looks/ feels pretty cheap, but in 8 months of our testing, the coating hasn't caused any sticking or flaking off. It's well constructed and backed by a 10-year limited warranty; you just have to clean and use it carefully.

Personally, I prefer to avoid Teflon in my home. If you want the very best non-toxic, non-stick pan in the world, you won't get better than HexClad. It retails for around $100 more than Sensarte cookware, but I personally think it's always worth spending more on a quality pan that lasts. HexClad pans are much sturdier, you can get a professional-level sear, they are equally easy to clean, and the brand has recently transitioned to using PFAS-free coatings making it non-toxic, too. Again, I've been using the brand for several months and I haven't struggled with sticking or coating decline (you can read all the details in my HexClad review).

If you are on a very tight budget, I hear you, and there are plenty of better options than Sensarte Cookware in my opinion. Have a look at Lodge Cast Iron, also available on Amazon for under $20, which will last for decades and happens to be non-toxic. One caveat: it is very heavy.

I also recommend the Ina Garten-approved Tramontina range, which is made from sturdy, non-toxic stainless steel – the favourite material among restaurant chefs for its durability and unfussy maintenance (you won't need to be so cautious about harsh utensils, etc). Tramontina retails around $60 per pan on Amazon, but tends to be discounted frequently, too.

Should you buy Sensarte cookware?

If you're looking for an ultra-budget pan that performs well out of the box, Sensarte is that. For $17, I got a fast-heating pan that made a great fried egg and was easy to clean. The flipping was smooth, and the price really is cheap as chips. I even got a free screwdriver.

However, I also found the Sensarte pan to be very poorly constructed, unbalanced, cheaply made, flimsy and full of chemicals; the durability is up for debate. You’ll need to treat it with great care, avoiding overheating and scratching, and you'll probably replace it within a few months.

If you're shopping ahead of Amazon Prime Day and need a cheap pan in a hurry (mine arrived within 14 hours, which is seriously impressive), it’s a decent deal. I would recommend choosing one of Sensarte's ceramic options that is labelled as PFAS-free though, so you can cook with less caution.

Of course, if you're looking for an heirloom-quality piece or you want full transparency about the manufacturing process and materials used, you'll want to invest elsewhere.

'A great event theme doesn’t have to be over-the-top – it just needs to be intentional,' says April Zorsky, Partner and Chief Creative Officer at Brigade Events. 'We always ask: what is the goal of your event? What do you want your guests to feel and remember when they leave? The most memorable gatherings start with a clear emotional vision that’s carried through in the details.'

The easiest inspiration for summer garden party decor ideas can be found in your garden. A rose garden is the perfect place for an elegant and romantic look; if blue hydrangeas are blooming, perhaps a Hamptons-themed party will suit; or, if you have hibiscus and palms in your garden, go for a tropical theme. Alternatively, you could host a festive event with a subtly patriotic color scheme and pull in some red, white and blue flowers to keep it natural.

I spoke to party planners and hosting experts for their tried and tested garden party themes and advice so that your upcoming summer events will go off with a bang. Plus I've added some of my favorite buys for getting the look.

1. All American – with a twist

If you're looking for July 4th party ideas or planning a party around a patriotic event such as Memorial Day, Labor Day, this is an easy go-to theme, but it doesn't have to be all-stars and stripes. There are some more subtle ways you can lend a nod to Americana through your decor.

'A patriotic theme can be stylishly executed with layered tones of red, white, and blue in varying shades and prints. Avoid the obvious and instead use gingham or ticking stripes for a more sophisticated look,' suggests Isabel.

You can incorporate this theme through your decorative florals, too, says Sabrina Cohen, event florist and founder of Neroli Blume: 'Muted shades of red, white, and blue, such as dusky pink roses, white scabiosa, and navy thistle, will give a touch of patriotism that feels both modern and sophisticated.'

Carry the colors through from the table to the decorations with bunting, scatter cushions on outdoor furniture and accessories for a cohesive look. Opt for picnic recipes to keep things relaxed and sociable – whether served at a table or out on the grass on a large blanket.

2. Oregon-style rustic and natural

'A rustic look leans into organic textures – think natural linen, raw wood, and terracotta, ' says interior designer, Isabel Jackson, DC-based luxury interior designer and founder of Cheltenham Interiors.

The key is to make it look natural, rather than overly styled. Your decorations should blend in with your yard design and the rustic look works better alongside wild or untamed schemes, as you might find at an Oregon cabin. Think re-claimed wood, weathered metals, eco-friendly elements and lots of native ferns and mosses.

Iryna Kolosvetova, styling expert and founder of Fine Dining 4 Home, says, 'I recommend layering soft linen runners with seasonal florals or herbs in low bowls, and mixing ceramic and wooden tableware for that rustic-elevated look.'

For a more vintage appeal, Adrian Aviles, Owner of Athletic Club Flower Shop suggests: 'use woven baskets, vintage tins, or old wooden crates to hold loose arrangements of wildflowers like Queen Anne’s lace, sunflowers, and scabiosa. The key is to keep flowers and greenery feeling wild and a little untamed, for that just-picked-from-the-garden look.'

Food-wise look to an alfresco lunch menu to bring a sense of rustic abundance and seasonal flavor to your event.

3. Virginia elegance with with soft pastels

If you hanker after a more sophisticated summer soirée, with a colonial-meets-country elegance, you can amp up the romanticism with pretty pastel shades, layered linens and statement florals. 'Bring in refined tableware, soft drapery, and garden flowers like peonies or hydrangeas,' suggests Isabel.

Adrien recommends: 'line the center of your table with small jars and/or glass bottles. Each can hold a single stem or a small bunch such as cosmos, snapdragons, sweet peas, or even daisies. This combination works beautifully on long table settings and allows you to get creative without overwhelming the space.'

Serve food that suits a classic summer gathering menu with dishes that lend a luxe twist to the classics.

Stylish placemats, artisanal pitchers and elevated glassware and cutlery will all add to the elegant aesthetic. Even by day, outdoor candles can really bring some romanticism to this look – whether using small votives or hurricane lanterns – and will create a truly magical effect as night falls.

4. Hamptons sophistication with classic blue and white

'People love to entertain in the Hamptons and the table settings are next level,' says Blue Carreon, author of The Gardens of the Hamptons. 'Blue and white is a very Hamptons theme. For a luncheon in the garden, I use my gazebo as a venue, which has a settee in a blue and white gingham and the table decorated with blue and white plates.'

'By adding different textures, such as woven placemats, linen table napkins, and different styles such as a chinoiserie bowl for a floral centerpiece it keeps the theme fresh. It also makes your eyes travel.' If it's a warm day, bring the dining part forward and offer a light brunch menu for relaxed sophistication, before the heat sets in.

Gina Jokilehto, Owner and Creative Director of Shi Shi Events, adds, ' Hamptons style is all about relaxed elegance. It’s weaving together neutral and natural shades - think whites, creams, blues, dune grass, and soft greens - with layers of natural textures like warm woods, rattan, cotton, and jute. The Hamptons mean classic details and chic, comfortable living.'

Thoughts often go to coastal accents when it comes to Hamptons style, so place wonky pieces of driftwood, natural shells, and smooth pebbles around your entertaining space and intersperse with garden flowers, natural grasses and foliage for a naturalistic look. Intersperse with large hurricane lanterns for extra drama in the dark.

5. Florida tropical – go bold and bright

Taking inspiration from the green, leafy Everglades and tropical flora of Florida, this look can be bold without being garish.

'Palm trees centerpieces are the easiest way to evoke Florida's charm. They bring a breezy, sun-drenched energy to any event design. With towering fronds, the setting will feel both glamorous and grounded in nature,' say Erica Vanco and Bianca Hall, Co-Owners and Lead Planners of Estera Events.

Equally, look to Monstera leaves and tropical flowers, such as hibiscus and bird of paradise for natural inspiration. 'Tying fresh greenery onto tables is another way to bring in freshness without overcrowding the space,' adds Erica.

Meanwhile, carefully chosen colorful prints will enhance the theme and add charm and character. 'Vibrant colors and patterns echo Florida’s architecture and old-world design sensibilities,' Bianca explains. Try this by choosing an eclectic mix of old and new pottery and tableware to bring colorful, yet considered moments to your event.

6. Palm Springs boho – layered and collected

This is such a relaxed look that should feel effortless and natural. 'Boho style leans into eclecticism and layers. Color is an important element, with earthy tones and more vibrant colors working in harmony,' says Gina.

It's about creating a lived-in, collected feel where artisanal touches add depth and intrigue, and each piece should tell a story, which invites your guests to explore and go on a journey.

Cassie LeMere, Founder and Creative Director of Cassie LeMere Events, adds, 'boho outdoor parties are an opportunity to embrace an eclectic mix of patterns and textures. The goal is to create a layered look that feels collected from a lifetime of adventures around the world.'

She suggests pairing mismatched antique Kilim rugs with scatter cushions and creating a comfortable lounging area . 'Artisan details such as embroidery, beading, and pottery add to the visual interest, embodying the aesthetic's creative spirit,' Cassie adds.

7. Latin American fiesta – playful and punchy

This theme is a license to have fun, from making bold color choices, to creating a lively party atmosphere with music, food and fabulous decor.

Serve Margaritas with easy appetizers that play to the theme, such as tacos and guacamole, and put vibrant Latin American music through the speakers to ramp up the party spirit. 'Curating your cocktails to nod to the region’s ingredients can surprise and delight your guests with every pour,' says Erica.

Take inspiration from the heritage of the region with decorative details – use traditional Mexican tiles as coasters, for example. 'A color palette of punchy pinks and sun-kissed peach feels distinctly Latin because it mirrors the vibrancy, warmth, and joyful spirit that is so deeply woven into the culture,' adds Bianca.

Considering thoughtful favors will really show that you've put the effort in. 'Calligraphied maracas can double as playful place names – a moment of joy for each guest,' adds Bianca. Try this 24-piece DIY mini wooden maracas set from Amazon. And, if kids are coming, pop up this Cinco De Mayo Donkey Pinata from Amazon for some interactive fun.

8. Southern charm with a homespun feel

'The South is all about gracious hospitality,' says Gina. 'Hosting a party with southern charm means having space for guests to meander and mingle while sipping beautifully crafted cocktails, and sampling delicious bites.'

Try using Mason jars for cocktails and lemonade, and serving up typically Southern soul food and barbecue recipes 'Use local, fresh ingredients and lean into the culture of the region,' says Gina. 'Think Cajun, Creole, soul food, or Lowcountry – with dishes like shrimp and grits, jambalaya, hushpuppies, fried chicken, and sweet potato pie'

And your garden party theme should feel entirely relaxed and welcoming. 'Traditional patterns play a role in nailing the southern charm aesthetic. Incorporate ginghams and plaids or try florals and toiles. Layering a mix of patterns like floral and stripes or damask and plaid up the style ante,' Gina adds.”

Throw red and white gingham tablecloths over trestle tables, put on some bluegrass music, consider getting in some hay bales for additional on-theme seating, and add lots of string lighting to keep your party going into the evening.

9. Californian citrus grove with Mediterranean accents

Whether you're channelling a Californian aesthetic or leaning towards adding more Mediterranean elements, a citrus-themed party is a lovely way to create a fresh and sophisticated look.

'Integrating antiques into a Citrus Grove-inspired garden party theme sets the scene with a sense of provenance. Pair artisanal elements with bright touches and the overall effect is cheerful, inviting, and relaxed, perfect for summer entertaining,' says garden antiques dealer, Margaret Schwartz of Modern Antiquarian.

'Fill marble stone or antique glass bowls with lemons, ideally with the stems attached. For added height and drama, place lemon branches in an antique French garden urn on the table, or plant lemon trees inside large urns'.

Complete this look with linens and accessories in contrasting blues and whites to bring out the zesty yellow of the lemon features. Add furniture in whitewashed wood, and lots of fresh greenery for a final touch.

FAQs

What's the best theme for a garden party?

The best theme for a garden party depends on your personal preference and also the space that you've got to work with. Your natural environment could help you to seamlessly integrate a particular theme – for example 'tropical' if you have palms in the yard – but you can also make it work for you with carefully chosen accessories, plants and flowers. It's your opportunity to get creative.

What's the best garden party dress code?

The best garden party dress code will depend on your theme you've chosen. While relaxed dress codes are often preferred you can really enhance your garden party theme by suggesting a dress code with a complementary color palette or incorporating particular prints or materials that tie in. This will mean that the whole event will feel cohesive and will be perfect for capturing those Instagram moments.

Should I provide party favors for guest to take home?

Thinking about providing a party favor for your guests to take home is a lovely way of extending the experience and ensuring your event stays in their memory long after the day. A thoughtful parting gift could be a mini jam jar of infused olive oil, a votive candle or a printed recipe from the party – all playing to your party's theme, of course.

Whatever garden party theme you choose for your summer hosting you can make it your own by bringing in a mix of pieces that you already have with new. Just consider whether you'll use something again afterwards, before you buy, to make sure you're getting value for money.

Knowing how to store tomatoes correctly is a vital part of maintaining their fresh flavor, and I've just realized that I've been storing mine all wrong. It's so disappointing when I go to make a summer salad and find out that my key ingredients have spoiled.

I love using tomatoes to make a fresh pasta sauce, cooking them on the vine in a cherry tomato and basil oil focaccia or making them a hero ingredient in a tomato salad.

So, I asked fruit and vegetable growing experts for their tips and tricks to help keep my tomatoes in prime condition, ready for my next recipe. Here's what they had to suggest.

How to store tomatoes

If, like me, you're growing tomatoes, you may end up with an abundant crop of delicious fruit you want to save up for future recipes. Our gardening team has recommended the best tomatoes for growing in pots, if you're interested in starting to grow your own, but the same rules apply for how to store tomatoes, even if you've bough them from the grocery store or farmers' market.

1. Store tomatoes at the correct temperature

Depending on their ripeness, storing tomatoes at the correct temperature will help to maintain their juiciness and skin texture. A green unripe tomato requires different storage to one that's ready to eat, for example.

Jenny Halpin, senior manager at NatureSweet tomatoes, says, 'If your tomatoes are still ripening, we suggest storing them at room temperature. Once ripe they can be placed in the fridge if you live in a particularly warm environment, though some people believe this can alter the flavor and texture. For this reason, we generally recommend avoiding the refrigerator for storing tomatoes.'

If you place your unripe tomatoes at room temperature in a paper bag – I like these great value self-standing lunch bags from Walmart – it will help to speed up the ripening process. This is because the bag traps in ethylene gas, which is naturally released from tomatoes during ripening. This, combined with the dark environment, will hurry the process along.

2. Store tomatoes in breathable containers

Stacking storage containers in a fridge or pantry is a great way to optimize space and create an aesthetically pleasing look, but I recently discovered that doing this will actually work against you when it comes to keeping tomatoes fresh for longer.

Tomatoes are best stored in breathable containers kept in a single layer, so that any perforation holes aren't obstructed. If tomatoes are stored in completely airtight tupperware, they will go off faster, turning mushy and making it harder to harvest tomato seeds if you wish to plant a new crop.

'Using breathable containers such as open bowls, ventilated crates, or simply resting your tomatoes out in the open on paper towels is the best way to keep them fresh, as these storage methods prevent moisture from getting trapped,' says Jenny.

Investing in some Mesh produce storage bags available on Amazon, as I just have, will keep your tomatoes together while still allowing them to breathe.

3. Store tomatoes stem side down

Until now, I wasn't aware that the position that you store your tomatoes would make a difference, but it truly does.

Jessica Mercer PhD, a plant expert at Plant Addicts who sells many varieties of tomatoes, says, 'Storing your tomatoes with the stem facing down will help to slow moisture loss and block airborne mold spores forming. This keeps your tomatoes plumper and juicer for several days longer.'

Alternatively, you can stick a small piece of tape – I'm trying this Unves garden tape from Amazon – over each tomato stem before storing them away. This can then be removed when it's time to eat your tomato.

4. Store tomatoes out of direct sunlight

I've always thought that it's good to store your tomatoes in a sunny spot, and it is an effective way to help green fruits to ripen. However, it's best to store ripe tomatoes out of direct sunlight to prevent them from scorching and spoiling.

Reese L. Robbins, plant expert and founder of Just Pure Gardening, says, 'Tomatoes should always be stored away from direct sunlight (ripe or ripening). Too much heat will make them overripen and soften too quickly.'

Stick to open areas of the home that aren't in direct sunlight, and never sit your tomatoes on the windowsill if it's a particularly intense sun trap.

5. Store tomatoes on their own

If you know when to plant tomatoes, you likely get a good harvest in the summer months, which you'll need to find somewhere to store. If, like me, you're looking to save space in a smaller kitchen, or create an attractive seasonal display on your countertop by combining your fruits and vegetables together in baskets, think again. Doing so can be bad for tomatoes, impacting their ripening cycle.

'Storing tomatoes together with certain fruits and vegetables can ripen tomatoes quicker than usual, which you may not want,' says Jenny. 'Cucumbers, for instance, are a commonly chosen storage companion for tomatoes. The ethylene gas which cucumbers naturally release as they ripen will also ripen your tomatoes.'

If you're now left with far too many ripe ones to use, the experts at StopFoodWaste recommend making your tomatoes into sauce. This is far easier to preserve and can even be frozen for later recipes. I like to whizz them up in one of the best blenders and replace the passata in this quick tomato sauce recipe with my own freshly made one.

Tomato storage FAQs

How do I store sliced tomatoes?

Sliced tomatoes should always be stored in the fridge to stay at their freshest. Otherwise they will lose moisture incredibly fast and attract bacteria.

'Once sliced, tomatoes should be placed cut-side down in an airtight container and stored in the refrigerator,' says Reese. 'This prevents bacterial growth and preserves freshness. Use within 1–2 days for best texture.'

Should I wash my tomatoes before storing them?

It's best to wash any produce before putting it away to remove any dirt or bacteria, though it's vital to thoroughly dry your tomatoes before storing them to prevent premature rotting.

'If tomatoes are dirty and you do need to wash them, dry thoroughly before storing,' says Reese. 'Otherwise, I recommend washing your tomatoes just before you eat or use them to avoid any potential risk of mold from increased moisture.'

Now you know how to store tomotoes, why not consider growing tomatoes of your own? There's nothing like the satisfaction of cooking something with your own produce, though be wary of tomato growing mistakes to avoid.

The Dualit Hand Blender is exactly that. I’ve tested it in my kitchen for a couple of weeks, using it for everything from fresh soups and salsas to whipped cream and even a batch of meringues for a weekend baking project. With its interchangeable attachments and compact footprint, it’s a smart choice for anyone seeking the best blender/food processor combo for small kitchens or everyday use. It even earned a place on my list of the best quiet blenders, thanks to the powerful yet low-decibel motor.

As you will see from my test results, I found it to be a multi-tasking essential for any keen cook, especially in summer, when quick, cool dishes – like chocolate mousse or guacamole – are the order of the day.

Specifications

Power: 450 watts

Weight: 2.88lb

Settings: 3

Attachments: Blending wand, mixing jug, whisk, food chopping bowl

Dimensions: 3 x 3 x 7 inches

Design

Let’s begin with appearances, because the Dualit Hand Blender is surely the sleekest hand blender on the market. I tested the copper finish, but it is more widely available in stainless steel. It's the kind of tool you might actually want to leave out on the counter, especially if you have open shelving or a chrome-accented kitchen.

Included in the box, you'll find a stainless steel blending wand, 1-litre blending jug, whisk attachment, and a food chopper. The jug is made from BPA-free plastic, and all the attachments are dishwasher-safe.

I've tested some immersion blenders that feel a bit flimsy, but every element in the Dualit Hand Blender set feels well-made with solid construction. The control itself has a comfortable, ergonomic grip.

Performance

I tested the Dualit Hand Blender for a couple of weeks in my kitchen. I trialled each of the functions, from hand blending to whisking and chopping, and I picked the toughest ingredients, from frozen fruits to whole, raw garlic. Here's everything you need to know.

Test 1: Berry breakfast smoothie

My first task for every blender I test is a breakfast berry smoothie with the toughest ingredients I can think of: frozen blueberries, banana, chia seeds, rolled oats, peanut butter and protein powder. The Dualit Hand Blender made a deliciously frothy drink, though I noticed flecks of blueberry skin and a slight grit from the chia seeds – nothing unpleasant, just worth noting if you want the silkiest of smoothies like a premium Vitamix can produce.

Test 2: Leek & potato soup

Next, I tried a soup recipe. I simmered leeks in butter and garlic, then added raw chopped potatoes and vegetable stock. Once the vegetables softened, I whipped out the Dualit Hand Blender and got to work puréeing.

Within a minute or two, I had a smooth, velvety potato soup in the pan. It was pretty quiet (no disturbing my neighbours), there was no splashing over the edges, and the 'non-scratch' guard protected the bottom of my Le Creuset pan.

Test 3: Homemade hummus

To test the functionality on dips, I simply added garbanzo beans, tahini, lemon juice, whole cloves of garlic, olive oil, salt and pepper to the blending jug. I gently moved the blending head up, down and around to crush the beans into a light, super smooth hummus.

The process was simple and mess-free, and I was left with a light delicious dip, with no chunks of garlic or stray garbanzo bean skins. It got me thinking: the Dualit Hand Blender would also be good for batch-making baby food that needs to be super soft.

Test 4: Chopped onions

The mini chopper attachment is very small, but a lovely time-saver for small prep jobs. I tried it on a brown onion (which needed to be roughly chopped into 2cm dice before I added it to the chopping bowl). I was left with fine dice, which I used in a chunky tomato salsa.

The small bowl and moderate power of this chopper would be suitable for chopping fresh herbs, pestos, and dressings, but not much more. If you need something more powerful, versatile, and spacious, I'd recommend one of the best food processors, like a Cuisinart or Magimix instead.

Test 4: Whipped cream

As a baker, I really appreciated the whisk attachment on the Dualit Hand Blender – it handled whipped cream with surprising ease. In fact, maybe too much ease. Whipped cream is notoriously temperamental, going from soft, cloud-like peaks to grainy and overwhipped in seconds. I wasn’t quite prepared for the Dualit Hand Blender’s speed and power, and my first test batch ended up far too thick. Consider this your warning: the Dualit’s whisk is a quiet but mighty workhorse.

The other word of warning is that it took me a couple of minutes to attach the whisk to the motor on my first try – you need to give it quite a hard push in order for it to click into place. After that, it was easy to navigate.

Cleaning & storage

Each attachment detaches smoothly and is straightforward to clean. The blending jug and food chopper bowl rinse clean easily, and while some components are top-rack dishwasher safe, I found a quick rinse with soapy warm water was more than good enough.

The only irritation I had was the blotchy fingerprints on the chrome finish. I needed to wipe it down after every use. I suppose the prettiest tools always need a bit of extra TLC.

What do customer reviews say?

After trawling through the customer reviews online, I can gather that the Dualit Hand Blender is appreciated for its quiet power, premium finish, and everyday versatility. It averages 4.6 stars on Amazon.com – and I couldn't find any reviews below 4 stars.

One reviewer noted that it is heavier than other hand blenders on the market, saying 'If you have an issue with the weight of a gallon of milk, this is not for you. It does have a nice ergonomic design, though, so it rests in your hand to make it easy to hold and operate one handed.'

Others praised its multi-functionality, especially the ability to switch seamlessly between blending, chopping, and whisking without cluttering the kitchen with multiple appliances. Another reviewer said: 'This set is basically the kitchen equivalent of getting promoted from intern to manager overnight. I went in expecting a basic hand blender and came out with a whole mini appliance army. The chrome finish looks sleek and weirdly motivational for making things like hummus and whipped cream from scratch.'

Should you buy it?

If you’re looking for a stylish set to help with everything from soups to sauces, dips to desserts, the Dualit Hand Blender is a very practical and satisfying choice. It’s quiet, beautifully made, and thoughtfully designed for everyday cooking.

Of course, if you need to blend large batches of smoothies, grind tougher ingredients like nuts or ice, or you need fancy pre-sets, you'll be better off with a full-size model from our best blender guide.

How we test blender combos

At Homes & Gardens, we put a lot of thought into how we test. When evaluating the best immersion blenders and blender-food processor combos, we treat each function – blending, processing, and additional attachments – as if they were standalone appliances. That means rigorous, real-world testing to ensure that you’re getting a product that performs exceptionally in every category.

• Berry smoothie A mix of large frozen berries, chia seeds, oats, bananas and protein tests the blender’s ability to handle fibrous textures, frozen fruit, and seeds without leaving chunks.
• Soup: A blend of root vegetables and stock helps us evaluate how well the blender turns chunky ingredients into a smooth, creamy consistency. We often add bright spices, like cumin and turmeric, to see if there is any staining on the plastic beakers (more common on cheaper appliances).
• Hummus: A good hand blender or food processor should achieve a smooth, velvety hummus out of raw chickpeas or beans, garlic, olive oil, and tahini – without the need for shaking or stirring.
• Chopped onions: If the set comes with a food processor attachment, we test it out on some basic chopping tasks. We try to test multiple onions, then a singular shallot, to see how well the processor handles small and large quantities. We want evenly diced results and not mush.
• Whipped cream: If a hand blender set comes with a whisk, we test it on whipped cream, timing how long it takes the liquid to turn into a fluffy, cloud-like texture, or whether the power is too limited.
• Mashed potato: If a hand blender set comes with a masher, we boil potatoes and mash them, looking for smooth results and watching out in case the attachment becomes easily jammed.

After the cooking tests, we step back and assess the appliance's design, durability and overall value for money. The Dualit Hand Blender sailed through all the tests and gained a coveted 4.5 star score. This polished piece of kit has earned its way into my personal cookware collection, and our Homes & Garden's guide to the best summer baking essentials. High praise indeed.

The Pottery Barn x Cynthia Rowley collection, which has the fitting title of Midsummer Night's Dream, is a visual feast of botanical prints, pretty and playful motifs and jewel details which are so perfect for summer hosting.

I love the sense of eclecticism, fun and unexpectedness this collection brings to table dressing,

Layering and mismatching are core to this aesthetic, and, as with any maximalist look, the more the better, so go big and go bold.

From gemstone-encrusted napkin rings to eclectic monkey candlesticks and delicate floral chinaware, to richly embroidered placemats, the collection incorporates texture, color and pattern in a way that really appeals to my passion for botanical prints and hidden details.

It comes together to form a rich tapestry inspired by the designer's travels and love of art, and I love that the more you look at the pieces, the more hidden surprises you discover.

If you can't stretch to forking out for the full collection – if only – I've curated my top picks to help you choose the pieces that will make the biggest impact and create a beautiful tablescape for your guests.

Hosting a summer gathering? We've rounded up some of our favorite summer garden party decor ideas and the experts' advice on long table setting ideas to help you create a beautiful scheme for your guests.

If you're wondering what to bring to a picnic we've also rounded up all the essentials you might need, including baskets, blankets and outdoor-safe tableware.

Blue cheese and nectarine salad

Substantial and packed with flavor, you can switch out the blue cheese in this blue cheese and nectarine salad for mozzarella or chicken if you prefer, and the dressing can be made up to two days in advance if you want to get ahead.

Mini lamb and egg pies

This twist on the classic picnic recipe of Scotch eggs calls for lamb sausages, quail eggs, and pastry in place of pork meat, chicken eggs, and bread crumbs. They take a little work to make, but these mini lamb and egg pies are worth the effort.

Charred corn, dill and new potato salad

Forget lashings of mayonnaise and mushy potatoes. This potato salad combines sweet, crunchy corn, fragrant dill, salty feta and in-season new potatoes, for a luxury twist on a classic picnic recipe. Great for a summer barbecue menu, too, as you can grill the corn on the barbecue.

Chicken and pistachio terrine

An impressive centerpiece for your summer picnic, this chicken and pistachio terrine with pickled cherries can be made ahead and is sure to impress your friends with its professional look.

Cherry tomato and basil oil focaccia

Fluffy and golden, this cherry tomato and basil oil focaccia is perfect for tearing and sharing. With sweet, juicy tomatoes and fragrant basil oil, it's easy, rustic and ideal for picnics as it won't dry out as quickly as single serve bread options.

Plum and macadamia friands

Fruity, nutty and a little less sweet than a cake or muffin, these plum and macadamia friands offer a lighter finish for picnics on hot summer days . Make in advance and display on a pretty non-breakable cake stand as a picnic idea.

Lemongrass lemonade

Fresh and zesty with a slightly spicy twist, thanks to the lemongrass, this lemongrass lemonade makes a beautifully refreshing accompaniment to summer picnic recipes and is far superior to sugary sodas.

These picnic recipes don't just have to be for taking out and about. You can enjoy them at the table in the yard, too. If you're looking for ideas for hosting a gathering, you'll find plenty in our summer garden party decor feature.

Serve with pickles and relishes, or a summer salad for an easy and satisfying picnic idea that will create conversation amongst the crowd.

Ingredients (makes 12)

• 12 quail eggs
• 1 lb good-quality lamb sausages (remove from casings if needed)
• Pinch of crushed red pepper flakes (optional)
• 2 green onions, chopped
• 1 sheet (about 16 oz) ready-made all-butter shortcrust pastry
• All-purpose flour, for dusting
• 1 egg, beaten, for glazing
• Handful flat-leaf parsley, chopped
• Handful fresh mint leaves, chopped (optional if already in sausages)
• Sesame seeds, for sprinkling

The Homes & Gardens method

1. Cook the quail eggs: Lower the eggs into a small pan of gently simmering water and cook for 2 minutes. Remove and cool in cold water, then peel the shells off.
2. Prepare the filling: In a large bowl, mix together the lamb sausage meat, green onions, herbs, and chili flakes (if using). Set aside.
3. Preheat the oven to 350°F (180°C). Roll out the pastry on a floured surface to about 1/8 inch thick. Cut out 12 rounds (3.5-inch diameter) to fit a standard 12-cup muffin tin, and 12 smaller rounds (about 2.75 inches) for the tops.
4. Assemble the pies: Line the muffin cups with the larger pastry rounds. Half-fill each with the sausage mixture, press in a quail egg, then top with another spoonful of sausage mix. Brush edges with beaten egg, cover with the smaller pastry rounds.
5. Seal and bake: Press the edges with a fork to seal. Cut a small hole in the top of each pie, brush tops with beaten egg, and sprinkle with sesame seeds.
6. Bake for 20–25 minutes, or until golden brown and cooked through.
7. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

We love that you can make these mini pies in a muffin tin. If you don't already own one or need to upgrade yours, we recommend this OXO Good Grips Non-Stick Pro 12 Cup Muffin Pan from Amazon, which has a superior non-stick coating that will prevent those pies getting stuck and your hard work going to waste.

The pistachios give a pop of green color and extra bite, while the pickled cherries bring a tartness to cut through the rich flavor of the meat.

Ingredients (serves 6-8)

• For the pickled cherries
  • 2.5 fl oz (75 ml) red wine vinegar
  • 3.5 oz (100 g) caster sugar
  • 1 tsp sea salt
  • Pinch of saffron
  • 7 oz (200 g) cherries, halved and pitted
• For the terrine
  • 2 cups (500 ml) chicken stock
  • 1 1/2 sticks (200 g) unsalted butter
  • 2 small shallots, finely chopped
  • 1 small garlic clove, minced
  • 3 tsp fresh thyme
  • 10.5 oz (300 g) skinless, boneless chicken thighs, trimmed and diced
  • 3.5 oz (100 g) smoked chicken breast, diced
  • 7 oz (200 g) pork tenderloin, diced
  • 1/2 cup flat-leaf parsley, chopped
  • 1 tbsp tarragon, chopped
  • 2 lemons, finely zested only
  • 1 egg, lightly beaten
  • 12 oz (350 g) smoked streaky bacon
  • 1.5 oz (40 g) dried sour cherries

The Homes & Gardens method

1. For the pickled cherries (Make these a few days ahead if possible):
2. In a small saucepan, bring the vinegar, sugar, sea salt, and saffron to a simmer. Stir for a minute or two, then remove from heat and let cool slightly.
3. Pour the warm brine over the halved cherries in a bowl. Let cool completely, then cover and refrigerate for 3 days before using.
4. For the terrine:
5. Preheat the oven to 350°F. Boil the chicken stock in a saucepan until reduced to half its volume (about 1 cup). Set aside.
6. In a wide skillet, melt the butter and gently sauté the shallots for 10 minutes, stirring often until very soft but not browned. Add the garlic and 2 teaspoons of thyme and cook for another 5 minutes.
7. In a large bowl, combine the cooked stock, shallot mixture, chicken thighs and breast, pork, pistachios, parsley, remaining thyme, tarragon, lemon zest, egg, salt, and pepper. Mix gently.
8. Line a loaf pan (8.5x4.5 in) with 12 strips of bacon, overlapping and laying across the base, letting the ends hang over the sides to fold over later.
9. Spoon half of the terrine mixture into the pan, pressing firmly. Sprinkle with dried sour cherries and cover with the remaining meat mixture. Fold the overhanging bacon over the top and lay 2 more strips of bacon across lengthwise to secure. Fold over the long sides of the bacon neatly. Tuck in the ends.
10. Wrap the entire terrine tightly in foil (or baking parchment and foil) and place into a deep roasting pan. Fill with boiling water until it comes halfway up the sides.
11. Bake for about 1 hour or until firm when gently pressed in the center.
12. Let cool in the pan, then remove the foil and wrap tightly in plastic wrap. Weigh down with cans or a weighted object and chill overnight.
13. Slice and serve with drained pickled cherries, salad greens, and toasted rustic bread.

Perfect for bringing to a picnic in its tin, before turning out onto a wooden serving board, and slicing when you're ready to serve. We like this Samhita acacia wood cutting board from Amazon for a rustic touch.

Ingredients (Serves 4)

• For the nectarine dressing
  • 1 ripe nectarine, peeled, pitted, and roughly chopped
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 teaspoon coarse mustard
  • 1 teaspoon honey
• For the salad
  • 3.5 oz sourdough bread, torn into bite-sized chunks (about 2 cups loosely packed)
  • 2 tablespoons olive oil
  • 3.5 oz wild arugula leaves (about 4 cups loosely packed)
  • 3 ripe nectarines, halved, pitted, and sliced
  • 4.25 oz Stilton or other strong blue cheese, crumbled (about 1 cup)

The Homes & Gardens Method

1. To make the dressing, blend all the ingredients with 1 tablespoon of water in a blender or mini food processor. Season to taste. Use immediately or cover and refrigerate for up to 2 days.
2. Preheat the oven to 400°F. Toss the sourdough bread with olive oil and bake for about 8 minutes, turning halfway through, until golden and crisp on the edges.
3. A few minutes before assembling the salad, spoon one-third of the dressing over the toasted bread and toss to coat.
4. Toss another third of the dressing with the arugula, nectarines, blue cheese, and croutons.
5. Serve and drizzle with the remaining dressing to taste

If you want to keep your ingredients separate for transporting to a picnic, ensuring your salad leaves don't go soggy and your croutons stay crisp, ensure you have a good storage container, such as this Bentgo salad container from Amazon, which has separate compartments for your leaves, ingredients and even a pot for dressing, so you can assemble just before serving.

Like nectarine salads? Try this griddled nectarine salad with cucumber, green beans and pancetta.

Gordon Ramsay’s scrambled eggs are iconic – not just because of how they taste, but because of how they’re made. If you love scrambled eggs in the morning, you're in for a treat.

Unlike the quick-and-dry diner-style scrambled egg you might be used to, this method delivers a luxuriously creamy texture that’s more custard than curds.

Gordon Ramsay's Scrambled Eggs with Smoked Salmon and Chives

Gordon Ramsay cooks this egg recipe for Christmas, but I actually think it is the perfect summer lunch recipe – or breakfast if you are an early bird.

Ingredients

• (Serves 2):
• 6 large eggs
• 1 tablespoon unsalted butter (plus more for toast, if desired)
• Salt and freshly ground black pepper, to taste
• 2 slices smoked salmon
• 1 tablespoon chopped fresh chives
• 1 teaspoon crème fraîche (optional)
• 2 slices bread, toasted (optional)

Method

• 1. Start in a cold pan:
• Crack the eggs directly into a cold nonstick saucepan. Add the butter. (Gordon Ramsay uses the HexClad Hybrid Fry Pan)
• 2. Cook low and slow:
• Place the pan over medium heat. Use a rubber spatula to stir the eggs continuously, scraping the bottom of the pan as you go. (I recommend the OXO Good Grips spatula from Amazon). As they begin to thicken, remove the pan from the heat, continue stirring for a few seconds, then return it to the heat.
• Alternate on and off the heat to keep the texture soft and creamy.
• 3. Finish and season:
• When the eggs are just set but still creamy and slightly runny, take the pan off the heat for good. Stir in salt, pepper, and chopped chives. If using, fold in the crème fraîche for extra richness. Tip: Avoid salting the eggs at the beginning – it can make them watery.
• 4. Serve:
• Spoon the eggs onto warm toast, if desired, and top with smoked salmon.
• Garnish with more chives to taste.

To ensure your eggs remain as perfect as Gordon's, keep stirring them. Instead of letting the eggs sit and firm up, he stirs them constantly with a spatula. This ensures even cooking and keeps them velvety.

Another tip straight from the celebrity chef is to keep the pan moving. By moving the pan on and off the heat, you control the temperature manually, which prevents overcooking and creates that signature silky consistency.

The final tip I swear by. Use plenty of butter instead of milk. Butter isn’t just for flavor – it acts as a rich emulsifier, helping the eggs stay smooth and moist.

It is simple, elegant, and full of flavor – everything her cooking philosophy embodies. It’s a go-to for home cooks and even celebrities can't get enough of this delicious summer lunch recipe.

Meghan Markle famously revealed in an interview in 2017 that she was preparing a roast chicken meal recipe from chef Ina Garten when Prince Harry got down on one knee to propose in Nottingham Cottage, Harry's small home in Kensington Palace.

What makes it quintessentially Ina is that it’s unfussy but feels luxurious – comfort food elevated. It’s the kind of dish that turns a Sunday dinner into something memorable.

Ina Garten's Perfect Roast Chicken

Ingredients

• (Serves 4–6 people)
• 1 (5–6 lb) whole roasting chicken
• Kosher salt and freshly ground black pepper
• 1 large bunch of fresh thyme
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons butter, melted
• 1 yellow onion, thickly sliced
• 4 carrots, cut into chunks
• 1 bulb of fennel, tops removed, cut into wedges
• Olive oil

Method

• 1. Preheat the Oven
• Preheat to 425°F (220°C).
• 2. Prepare the Chicken
• Remove the giblets and pat the chicken dry with paper towels.
• Generously season inside the cavity with salt and pepper.
• Stuff the cavity with the lemon halves, garlic, and a handful of thyme.
• 3. Butter & Season
• Brush the outside of the chicken with the melted butter.
• Season all over with salt and pepper.
• 4. Truss the Chicken (optional)
• Tie the legs together with kitchen string and tuck the wings under the body for even roasting.
• 5. Prepare the Vegetables
• Toss the onion, carrots, and fennel in a roasting pan (Ina loves the All-clad Stainless Steel Roaster from Amazon) with salt, pepper, a few sprigs of thyme, and a drizzle of olive oil.
• Spread them out in a layer and place the chicken on top.
• 6. Roast
• Roast for about 1 hour and 15 minutes, or until juices run clear when you cut between a leg and thigh (or use a thermometer: 165°F in the thickest part of the thigh). The ThermoPro Meat Thermometer, available at Amazon is a reliable option.
• Stir the vegetables once or twice to ensure even browning.
• 7. Rest and Serve
• Remove from oven and cover the chicken with foil.
• Let it rest for 15–20 minutes.
• Carve and serve with the roasted vegetables and pan juices.

Ina often serves it with a crispy roast potato, a simple green salad, and a glass of Chablis or Chardonnay.

Alternatively, you can try Meghan Markle’s twist on Ina Garten’s Perfect Roast Chicken. This subtle twist became famous after she called it her 'engagement chicken.'

Meghan Markle’s version adds Dijon mustard, fresh thyme, lemon zest, and a hint of sweetness for a flavorful twist. Roasted with root vegetables and stuffed with lemon and garlic, it’s an elegant, cozy dish perfect for a romantic dinner or special occasion.

Joss & Main's curated dinner party picks have been selected based on key summer trends, which have been identified by Pinterest, with the help of hosting influencers and experts, Isabelle Heikens, Jessica Bui and Akilah Releford-Gould.

Book clubs and garden parties; dill green and boho style; and garden-to-table cooking were three of the core trends in Pinterest's report, and I'm so into the eclectic vibe, natural materials and subtle hues that they bring – not least because these trends are so easy to style with pieces you already own.

Here are my favorite picks from the Joss & Main x Pinterest collection, which lean into these easy summer hosting trends – and, what's more, most of them are on sale, so hurry if you want to upgrade your summer tableware with these versatile pieces.

Whatever hosting you have planned, these classic pieces with a trend-led twist, will elevate your summer garden party decor ideas and stand you in good stead for the season and beyond.

Looking for a menu to match? Try our alfresco lunch menu, which features seasonal sharing dishes and a zesty lemongrass lemonade.

This rich, creamy dessert has become one of her signature dishes and is often associated with her classic, elevated take on American comfort food. It features a dense, smooth filling and a graham cracker crust, often topped with sour cream or fruit.

It's not just any cheesecake – it’s the cheesecake that many home-baking enthusiasts associate with luxury, simplicity, and timeless flavor. Pair it with our favorite ice cream recipes for the ultimate treat.

Martha Stewart's New York-style cheesecake

So why is Martha's cheesecake so irresistible? The secret is the generous amount of cream cheese (2½ pounds!), resulting in a dense yet incredibly creamy filling. The addition of eggs and egg yolks adds richness, while a touch of heavy cream smooths everything out to perfection.

A little lemon zest and vanilla extract are folded in, giving it subtle aromatic complexity. It’s a delicate balance of richness and freshness – never overly sweet.

Ingredients

• For the crust:
• 1 ½ cups graham cracker crumbs (Honey Maid crackers from Amazon are top-rated)
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted

• For the filling:
• 2 ½ pounds (five 8-oz packages) cream cheese, room temperature
• 1 ½ cups sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 5 large eggs, room temperature
• 2 large egg yolks
• ¼ cup heavy cream

Method

• 1. Prepare the crust:
• Preheat oven to 375°F (190°C).
• Combine graham cracker crumbs, sugar, and melted butter in a bowl.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake crust for 10 minutes. Remove and cool. Reduce oven to 325°F (163°C).
• 2. Make the filling:
• Beat cream cheese on medium speed until fluffy and smooth (about 3–5 minutes).
• Add sugar gradually, beating well.
• Beat in flour, lemon zest, and vanilla.
• Add eggs and yolks one at a time, beating after each addition.
• Mix in heavy cream just until combined.
• 3. Bake the cheesecake:
• Pour the filling into the cooled crust.
• Place the springform pan in a large roasting pan (we rate the Farberware non-stick steel roaster from Amazon) and pour in hot water to come halfway up the sides (a water bath helps prevent cracks).
• Bake at 325°F for about 1 hour and 45 minutes to 2 hours, or until the center is just set and slightly wobbly.
• 4. Cool & chill:
• Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
• Remove from oven, cool completely at room temp, then refrigerate for at least 6 hours (preferably overnight).

The key to success according to Martha is patience. A long chill in the fridge (6+ hours or overnight) ensures the perfect set. It's part of the ritual – and the reward is a cheesecake that slices clean and holds its shape beautifully.

The Ninja Swirl caused quite a commotion on the internet when it launched. It has six soft serve settings, a new low-calorie CREAMiFit™ mode, and even a frozen custard function. Whether you’re going for classic vanilla, chocolate, or your own bespoke creation, it gives you total control over the ingredients and the texture. The best part is, you can choose between a traditional scoop or soft-serve style swirl, just like the machines we all used to crowd around as kids.

We've tested a range of the best ice cream makers at Homes & Gardens, but this one felt different – like a sweet throwback with modern upgrades. So, is it actually worth the hype? Or just a bulky gimmick with a pretty swirl? Let’s dig in.

Specifications

Design & first impressions

The Ninja Swirl looks very professional, yet wonderfully reminiscent of something you might find in Willy Wonka’s factory. It takes up a lot of space. At a whopping 20 pounds and 17 inches tall, you might want to get your measuring tape out before clicking 'add to cart.'

I found it impossible to fit under my low cabinets and heavy to lift onto my counter, so it's earned a permanent spot there this summer, whether I like it or not.

Actually, once it was in situ, it was pretty easy to slide around the counter, with the weight nicely balanced and all the components securely held. There was no rattling, and the only bit that does require a little bit of extra maneuvering is the cord.

In addition to the Ninja Swirl machine itself, also included in the box were: two freezer pints, a special nozzle for the soft serve function, a drip tray, a quick Start guide, safety instructions, a beautiful recipe book with full color images – as well as a step-by-step recipe card for basic ice cream base and soft-serve.

Both the machine and accessories (except for the blade) appear to be made of a durable plastic. Despite this, everything feels quite premium. No part is flimsy and every component has clear labeling and directions on what it’s used for.

What is it like to use?

Having not used an ice cream machine in at least 35 years (if my old Snoopy Sno-Cone maker even counts), I was a bit intimidated by the Ninja Swirl's very professional-looking setup.

However, I needn't have worried. The instruction booklet was surprisingly straightforward and the only assembly required was attaching the paddle to the swirl canister. Once that was done, it was smooth sailing. Seriously, every Ninja Swirl creation I attempted was smooth, creamy, and easy.

Test 1: Soft Serve

If you're just looking for the headlines, the soft serve function on the Ninja Swirl is magnificent. I wasn’t sure what to expect, but it turned out to be far easier – and more satisfying – than I imagined.

The process is simple, but you need to prep ahead and freeze a pint of soft-serve base the night before you want to eat the ice cream. The next day, you pop the pint into the machine, select the 'Soft Serve' program, and run it through the spin cycle. It's not exactly whisper-quiet – my decibel meter clocked it at around 82 dB – but since the spin only takes about 4 minutes, it’s manageable.

Once the spinning is finished, you remove the pint from the canister, attach the Swirl dispenser, and reinsert it into the machine. Then, open the dial on the pint (which transforms it into the dispenser), position the drip tray to catch any spillover, and pull the lever. The extruder compresses the ice cream inside the pint – and voilà: perfect soft serve.

As soon as the ice cream started swirling, I was instantly transported to Ponderosa Steakhouse, circa 1994. If you're a Midwestern Gen X'er or older Millennial, you'll know exactly what I mean. As kids, we were so excited to be able to use the soft serve machine to make our own sundaes for dessert.

From start to finish (not counting the overnight freeze, of course), the whole process took about 6 minutes. My swirling technique still needs some finesse – but I think practice makes perfect. I’ll be a soft serve pro in no time.

Test 2: Mix ins

I have been craving an M&M Blizzard from Dairy Queen for at least 5 years. Sadly, there is not one near me, so I was absolutely delighted that the Ninja Swirl has a mix-in function.

I was impatient, so I used store-bought vanilla ice cream. Maybe this wasn't ideal, as it didn’t create a very aesthetic outcome. After the initial churn, I added my M&M pieces (chopped up in my trusty Ninja blender) and ran it through the mix-in program, which took 2 minutes. The end result was a bit melty (probably my bad for using the store-bought) but tasted absolutely perfect.

Special functions

With thirteen functions and six soft-serve settings to work through, only two pints, and many other pressing tasks in my home, I'm having to work through all the different features slowly, but surely.

I'll keep sharing updates here as I experiment, but my latest win was a frozen peanut butter and Greek yogurt soft-serve 'pup ice cream' for my dogs (I tried it too – and it was delicious!). Next up on my list: frozen custard, froyo, and sorbet.

Cleaning, storage, & maintenance

The only things that get messy in the Creami Swirl are the ice cream tubs, the blade, lid and the soft-serve dispenser. All components are easy to disassemble and top rack dishwasher safe, so the clean-up was easy for me. I actually washed the blade by hand, since I didn’t want it to fly around inside my dishwasher, because it’s weighty and sharp.

Storage-wise, the Ninja Creami Swirl is undeniably huge. As I mentioned at the start of the review, it is tall and heavy, so I ended up just keeping it on the countertop. I'd recommend evaluating your countertop and storage space before investing in one.

How does it rate online?

Customers generally find the Ninja Swirl ice cream maker very fun, easy to use and effective. One Amazon reviewer echoed my own experience, writing: 'We’ve started making our own ‘copycat’ Dairy Queen Blizzards and frozen yogurt bowls, and it’s actually saving us money. You can load it up with toppings or keep it simple with just fruit – it handles both like a champ.'

Many reviewers also praise how easy the machine is to clean, noting that the parts are dishwasher-safe. The versatility is another highlight, with users appreciating the ability to tweak recipes – whether cutting down on sugar or making dairy-free versions that feel healthier than store-bought alternatives. Many people recommend grabbing extra containers from Ninja Kitchen to make the most out of the machine, since the two containers can be limiting.

While the average reviews online hover around 4.5 stars, not everyone is sold. Some customers feel the machine is pricey for what it offers, and the noise level draws mixed reviews – several users mention it’s on the louder side. I agree that it is a little loud and expensive; perhaps one to keep an eye on when the sales hit.

How does it compare to other models?

Our Kitchen Appliances Editor, Lydia, has tested both the Original and Deluxe Ninja Creami models, so we compared notes to see how the latest addition – the Ninja Swirl – stacks up.

In terms of size, none of the Creami models are especially compact, and they’re all on the louder side during use. The Creami Original includes 7 basic functions: sorbet, ice cream, lite ice cream, milkshake, mix-in, gelato, and smoothie bowl. The Creami Deluxe builds on that with five additional options: frozen yogurt, Creamiccino, frozen drink, slushi, and Italian ice.

If you're not sold on the Swirl features and want to stay closer to a $200 budget, the Original or Deluxe models might suit you just fine.

For more options, check out our buying guide to the best ice cream makers, which includes a range of alternatives for every budget and ice cream obsession.

Should you buy it?

If you love soft-serve, you'll have a lot of fun here. The results from the Ninja Swirl by Creami are super light, creamy, and picture-perfect. I think it's great for families with young kids, or those who are frequent entertainers looking for show-stopping desserts. However, if you're not fussy about your ice cream aesthetics and can forgo the cone, you will find the Ninja Creami Deluxe a more affordable choice.

How we test

We are dedicated to how we test all of our appliances. All of our experts are well-established product testers, able to discern whether these are worthy investments for your home.

For ice cream makers, we researched the best products on the market. We wanted to look for appliances that were good value for money with exceptional results. We took these to our test kitchen and, over the course of a few days, tested these on ice cream, non-dairy ice cream, sorbet, and frozen yogurt. We made notes on the whole process from unboxing to cleaning up, to make sure that we didn’t miss a thing. All of these ice cream makers were tested alongside each other, so we could make direct comparisons between them and their results.

Luckily, our expert team, including Head of Gardening, Rachel Bull, Kitchen Appliances Editor, Lydia Hayman and Head of Living, Katrina Harper-Lewis, has rounded up their favorite failsafe buys to help you.

From the best grill and barbecue accessories to help him make like a pit boss, to smart tools for DIY, and gardening must-haves for getting back to nature, there's something here for all of the male role models that you want to say 'thank you' to this Sunday.

It's set to be perfect grilling weather on Sunday, so if you're planning a cook out the Smash burger tools would make an ideal gift. And for our latest inspiration on how to style your patio for a celebration, look no further than our expert guide to summer garden party décor.

Whether you are a seasoned grilling master or an enthusiastic beginner, these chef-approved smash burger tools and barbecue essentials will elevate your burger game and make one of the biggest trends a key part of your summer barbecue menu for the whole family.

What is a smash burger and what do you need to make them?

A smash burger is named after its method. Essentially, you take a ball of burger mince and smash it onto a scorching hot, flat top grill or pan. By pressing the burger down onto the high heat surface, you intensify the Maillard reaction, creating a thin patty with crispy, caramelised edges.

So, what tools do you need to create the smash effect? 'You’ll always want a flat cooking surface', says chef and smash burger recipe developer, Dennis Littley. 'Either a cast iron skillet or a flat-top griddle, because you need consistent, even heat to get that perfect sear. And the key utensil from my experience, would be a heavy-duty metal spatula with a sharp edge. I personally recommend using a grill press in tandem with the spatula to get a solid, even smash and maintain pressure on the patty as it cooks. That’s what gives you those beautifully caramelized edges.'

The best smash burger tools

These are the tools that top chefs, butchers, and grilling masters recommend for creating that crowd-pleasing smash burger effect.

If you're looking for an easy win, take a look at Cuisinart's ready-made kit of smash burger tools at Williams Sonoma, which includes the grill press, salt shaker, and flat spatula.

Of course, if you don't already have a grill and you're inspired to get started on your culinary jouney, check our expert's guide to the best grills - there is something for every type of backyard setup and budget.

If, like me, you’re a keen baker who's always hunting for the latest practical yet stylish bakeware, then you’re in the right place. We’ve also called on the help of our Kitchen Appliances Editor, Lydia Hayman, who rigorously tests all manner of cookery products against strict criteria.

From cake pans and measuring cups, to the best stand mixers and beautiful cake stands, here are all the summer baking essentials you’ll need for this season and beyond.

1. Mixers

2. Mixing bowls

3. Measuring devices

4. Pastry essentials

5. Cake pans

6. Cake stands

Sumer baking essentials FAQs

What key appliances do you need for summer baking?

If you’re baking in large quantities, then a stand mixer is a must, plus they usually come with a number of attachments for making everything from our cherry tomato and basil oil focaccia to our light lemon cheesecake tart.

Freshly whipped cream is a staple of summer deserts, so having a good quality hand mixer is important. ‘In summer, I find myself baking fresh, fruity desserts for garden parties, picnics, and family gatherings. My most used tool is probably my Dualit hand mixer, which I use to make whipped cream for layer cakes, meringues for pavlova, and my famous dark chocolate mousse,’ says Lydia Hayman, ‘I also use the blending attachment for homemade fruit compote, which makes a nice topping or layer in a summer trifle.’

While not essential, a food processor can also come in handy, too. ‘I hate making shortcrust pastry by hand when it’s hot, so you’ll find me using my Magimix Food Processor for recipes like fruit tarts or quiches’ says Lydia..

Are stainless steel, ceramic or glass mixing bowls best for baking?

Mixing bowls come in a range of materials including stainless steel, ceramic and glass. All have their place in a baker's kitchen, but the best for you will depend on the baking task in hand.

The professionals tend to opt for stainless steel its lightweight, hygienic and extremely durable, plus it doesn't crack or chip like ceramic can. Stainless steel bowls also have great thermal properties – they can be both chilled and heated and will both retain temperatures and distribute heat evenly. They are ideal for mixing pastry dough then chilling in the fridge or for melting chocolate over a bain-marie. However, stainless steel bowls cannot be used in the microwave. Another drawback is they can slip on surfaces, so look for designs with non slip bases.

While they can chip and crack over time, ceramic bowls like Mason Cash are very durable, plus they are often heavier and easier to grip than stainless steel bowls, which can be advantageous when hand-mixing. Most ceramic bowls are also microwave safe, plus they often come in a range of colors and designs, which look better when left out on display.

Like ceramic, Pyrex glass is durable and microwave save but it also has the added benefit of being transparent – handy for checking whether wet and dry ingredients have combined, or when you are proofing dough. Glass bowls can be heated and chilled but they can scratch over time, especially if used with metal hand mixers.

What kitchen utensils will I need for summer baking?

When kitting out your culinary toolbox, it's easy to go straight for the big appliances but don't forget the small, humble kitchen utensils which are just as important. Keen bakers will want to consider a pastry cutter for working their dough, and a pastry brush like this OXO Good Grips silicone pastry brush from Amazon, for that all-important egg wash on quiches and pies before they go in the oven. A range of spatulas, such as this silicone spatula set at Amazon is essential for getting that last bit of batter out of the bowl, and a regular slotted spatula is useful for removing hot biscuits from the tray onto a cooling rack.

When it comes to the finishing touches, a small sieve or icing sugar shaker is a lovely addition to your baking essentials and a zester is wonderful for both cooking and garnishing. 'A small grater such as this Microplane grater from Amazon is a must for shavings of chocolate and citrus,' Lydia adds.

Where Homes & Gardens' shop for gorgeous summer baking essentials

• Sur La Table: founded in 1972 Sur La Table specialise in high quality stylish cookware
• Williams Sonoma: stylish quality bakeware and stylish stands, servers and kitchen textiles
• KitchenAid: makers of the ultimate in stand mixers, hand mixers and other appliances
• Amazon: a one-stop-shop for all your bakeware needs – just make sure to search well-known brands and lgood quality materials.

So if you're planning to get baking this summer make sure your essentials are in order. It's worth spending a little more to ensure you buy well and buy once, rather than going for cheaper options which need replacing every few years. Your baking essentials should last you for years to come if you choose wisely.

But it needn't need to be stressful or formal. In fact, the charm of summer garden party decor and summer table decor lies in the opposite. With a design eye and the right styling choices, you can create an atmosphere that feels as relaxed as it is elevated.

Outdoor entertaining is about creating comfort and conversation, not perfection. From help-yourself stations to practical but pretty unbreakable tableware and cozy areas made for impromptu lounging, it should feel like an extension of your home with layered comfort, style, and personality.

Whether you have a sprawling lawn or a city balcony, creating an al fresco atmosphere that feels welcoming and chic is entirely doable with these garden party ideas. You may also want to consider a garden party theme to help hang everything together. Here, I’ll take you through my go-to styling tips (with some from the experts) for an unforgettable event that is actually enjoyable to throw.

1. Create a casual yet chic tablescape

The table will be the anchor of the evening, but instead of aiming for anything overly formal, lean into relaxed and layered tablescaping that feels easy-going for summer.

'I like to let the beauty of the natural surroundings influence the look of a garden party,' agrees designer Kathy Kuo. 'Natural materials, organic color palettes, and plenty of floral accents are going to be perfect for setting the tone for a serene al fresco soiree.'

Throw the rulebook (and your sense of perfectionism) out the window and look to style a table that looks thoughtfully curated, but not as if it took all day to put together. Start with some outdoor table linens to add print and texture, add melamine plates, and acrylic 'glassware', and introduce some rattan tableware and fun flatware.

'I love a table that feels like it could only exist at that moment, in that garden. Vintage-inspired china in soft hues, heirloom silver, and a mix of gathered florals help the setting feel relaxed yet refined,' says Beth Helmstetter, Founder & Creative Director of Beth Helmstetter Events.

2 Section off quiet and comfortable zones

Think of your garden as another room of your home – style a relaxed picnic corner on the lawn using a blanket or rug, with piles of cushions, and trays for make-shift side tables for snacks and drinks.

'I approach outdoor entertaining the same way I approach designing a home: every space should be intentional, inviting, and beautifully layered,' says Eli Mansur, Senior Event Producer at Kate & Co.

This means creating a natural floor plan where you can first welcome your guests around a drinks table or bar, then feed them in a dining area, before inviting them to another zone to lounge, so think about alternative outdoor seating ideas, which also work for those who want to break away from the party hubbub.

'Dividing the garden into intentional areas brings flow and purpose to your gathering. Use oversized planters, pergolas, or even sheer draping to define spaces,' says Isabel Jackson, DC-based luxury interior designer and founder of Cheltenham Interiors

Outdoor rugs and picnic blankets can also create a definition between the areas, as can groupings of furniture, bunting, or even string lights.

3. Style up some self-service stations

You don’t want to play bartender or server all night, so creating simple, stylish self-service stations not only frees you up to actually enjoy the party but also gives you another space to get creative with styling.

My favorite ideas for an al fresco party are bar carts and dessert stations. As Kathy suggests, 'an outdoor bar cart is always going to be a helpful piece for outdoor entertaining,' but you can also drag a console table outdoors or use a simple trestle table styled with a tablecloth.

To create a bar, stock your cart with dispensers filled with spritz, plenty of break-proof glasses, and bowls of citrus slices and mint. Don't forget a few ice-filled buckets for bottles and cans. For dessert, I love to create a DIY Eton Mess with stacks of meringue, bowls with fresh fruit, compote, and edible flowers. Check out our meringue with cherry and apricot compote recipe for a real crowd-pleaser.

Think of your self-serve areas like mini garden party decor moments. Add flowers, bunting, some twinkly lights, and signage with a playful cocktail recipe or dessert instructions to make it feel styled, not just practical.

4. Make on-trend furniture a feature

Unlike an indoor dinner party, where the table and chairs are fixed, outdoor entertaining permits you to mix it up – and that’s where you can get creative with your furniture choices.

'The key to a successful garden party is having ample outdoor seating for your guests that is equal parts practical and chic,' adds Birdie. 'Consider a rattan patio furniture set to create a cozy outdoor area that encourages conversation and adds character and texture to your garden.'

'Wicker and rattan outdoor furniture works well because it's lightweight and easy to rearrange if needed,' Kathy agrees.

Pull together a mix of pieces like some folding chairs, little side tables, a couple of low-slung rattan chairs, ottomans, floor pillows, or poufs for sitting or putting feet up. The result will feel eclectic, casual, and easy to rearrange as the evening evolves. The freedom to move things around keeps the energy of the party alive.

5. Curate your place settings

'Start with a layered foundation: a textured tablecloth or runner, charger plates, and curated flatware. Mix vintage and modern pieces for depth,' says Isabel Jackson, DC-based luxury interior designer and founder of Cheltenham Interiors

Don't worry about matching all of your plates and linens, in fact, mismatched prints, from ginghams to florals, and a mix of glassware can look really effective if you stick to a consistent color palette.

Sabrina Cohen, event florist and founder of Neroli Blume, suggests: 'Foraged greenery bundles or herb sprigs tied with velvet ribbon make delightful place markers, and watercolor name cards can add a lovely artisanal touch.'

This is your chance to really show off by getting creative with your spring tablescaping ideas. Write or paint on pebbles or seasonal fruits such as lemons as an alternative to place cards for example. It's the little things that will make your guests feel special.

'I’m drawn to tables that feel collected, not overly coordinated - tiny tailored details like handwritten menus or a single flower tucked at each place. It should feel like a beautiful moment waiting to unfold for each individual guest,' adds Beth Helmstetter.

6. Bring the indoors out

There’s something instantly magical about bringing indoor comforts into an outdoor setting. It softens the space and makes it feel more lived-in and luxurious.

Treat your garden like an outdoor living room and bring out some soft furnishings and accessories to create that same cozy, layered feel.

'For an instant garden party atmosphere, roll out an outdoor rug, string up some fun outdoor lights, add a fabulous tablecloth, perfect for bringing a touch of glamour to a weathered garden table, and pick a vase of flowers and garden greenery,' suggests Kit Kemp. 'You’re instantly ready to entertain friends and family in nature’s dining room.'

Rugs are the secret weapon of great outdoor styling. They add texture, and warmth, and help anchor your layout visually. Then I like to bring out cushions, add a basket filled with blankets for cooler moments, and place a few portable lamps on side tables. Candles with citronella add the finishing touch.

These little details don't just look pretty but encourage your guests to feel at home, kick off their shoes, and stay awhile.

7. Decorate chairs backs like a stylist

It's the extra details that will make your party really stand out and create a truly memorable experience for your guests and decorating chair backs is something that will set your garden party aside from the rest.

'Drape dried flowers, macramé tassels, or silk ribbons in your chosen color palette from the chair backs for a whimsical flair,' says Sabrina.

Go for large, stiff ribbons that match your color theme for a really bold and luxe feel, or try a ready-made macrame wall hanger – echo the look with a macrame plant hanger suspended above the table to lean into the boho vibe.

Alternatively, pick some sprigs of greenery from the garden (or cheat with some artificial foliage) and tie on to the back of your chairs to incorporate the garden environment into your styling.

8. Section off a shaded chill-out area

If guests want a moment of calm away from the crowd, you'll want to think about comfortable areas and patio shade ideas or garden shade ideas.

'Consider a lounge zone with outdoor sofas layered with cushions and throws, with billowing canvas canopies or vintage parasols grouped together for shade,' says Isabel. Look to Amazon outdoor decor and consider a sail shade.

'Envision comfortable nooks created with outdoor rugs and low-slung rattan furniture and for a touch of serenity, hang gauzy curtains from pergolas or stretch canvas sails between trees,' suggests Serena.

And be sure to use what's naturally available to you, from garden structures such as pergolas or trees with low branches that could support a fabric shade.

'Carve out spaces that invite connection: a quiet nook for conversation, floral-draped trees that double as natural photo backdrops. It’s about enhancing what’s already there and creating a gentle flow, so guests feel both relaxed and delighted as they explore,' says Eli.

9. Create ambience with lighting

Outdoor lighting can make a real impact and completely transform your outdoor space after dark.

'As the sun sets, ambiance is key. Use layers of lighting such as lanterns in trees, solar-powered string lights woven through hedges, and plenty of candles in hurricane glass or antique brass holders,' advises Isabel.

Lighting a garden path will guide your guests safely through the evening, too.

'We always say right light makes memories last,' says Seyman Ustaa, Co-founder of Seus Lighting. 'Use light to delineate each space. String lights draped along trees will lead guests to the drinks table, whereas solar-powered ground lights establish serene, peaceful nooks.

'For shaded sections, fabric-covered pergolas with pendant lights or hanging lamps bring drama and enhance beauty as night falls.'

Whether you’re planning a big celebration or just gathering a few friends for a summer evening, a garden party doesn’t have to be complicated to feel special. Don’t overthink it, guests remember how an event made them feel – not whether every candle was perfectly placed.

A thoughtful parting gift is the perfect end to a garden party, be it a mini jam jar of infused olive oil, a votive candle, or a printed recipe from the party.

My final tip is to make sure to have a weather contingency plan. A fire pit and a few throw blankets will come in handy in case the temperature drops, and if rain's on the cards, have a patio umbrella or a shade sail ready to go.

Think elevated favorites – try these brie toasties and you'll never go back to regular grilled cheese – and twists on classics (ice cream float, anyone?) as well as sweet bakes and chilled treats.

Brie, rocket and cherry chutney toasties

These brie toasties are an exciting twist on grilled cheese: the classic warmth and creaminess of melted Brie and a zingy, homemade cherry chutney that brings a touch of sweetness and spice.

Baked ricotta with honey and figs

Perfect as a relaxed starter or centerpiece for a summer brunch, this baked ricotta with honey and figs brings rustic charm and bold flavor with minimal effort – proof that a few good ingredients can go a long way.

Griddled nectarine salad with cucumber, green beans and pancetta

Bold, bright, and full of contrast, this griddled nectarine salad is a masterclass in balancing sweet and savory. Griddled nectarines bring a warm caramelized edge to this fresh dish, offset by the crisp snap of green beans, cool ribbons of cucumber, and the salty crunch of crisped pancetta. It’s the kind of effortlessly impressive plate that feels right at home on a sun-drenched day.

Ginger and apricot ice cream floats

Bright, refreshing, and just a little bit spicy, this apricot and ginger ice cream float recipe is the perfect companion for poolside brunches and sunny mornings. A grown-up take on a childhood favorite.

Plum and macadamia friands

These plum and macadamia friands, studded with juicy plums and crunchy macadamia nuts, bring a fresh burst of fruit and nuttiness. Whether you’re hosting a poolside brunch or preparing a make-ahead treat for weekend guests, these charming little cakes bring just the right mix of elegance and ease.

Early summer berry and roast rhubarb compote with a muscat and orange blossom syllabub

If ever there were a dessert designed for slow, sun-soaked mornings, this summer berry and rhubarb compote with orange blossom syllabub is it. The sharpness of roasted rhubarb meets the natural sweetness of summer berries in a compote that’s rich in color and flavor. Combine with a generous spoonful of syllabub (or natural yogurt for a healthier take) brings a delicate, floral lightness – cool, creamy, and just boozy enough to feel indulgent.

Coconut, pineapple and kaffir lime granita

Combining the creamy sweetness of coconut milk, the tang of ripe pineapple, and the aromatic zest of kaffir lime leaves, this coconut, pineapple and kaffir lime granita offers a refreshing balance of flavors not unlike a Piña Colada, but without the booze. Easily prepared with just a freezer, a fork, and a shallow container.

A few charred slices of sourdough make this ideal for scooping and sharing at a poolside brunch or light lunch.

Ingredients

• 3 whole ricottas, 80 oz each
• 8 figs
• Salt and ground black pepper
• Medium bunch oregano
• 3 tbsp runny honey
• 3 garlic cloves, plus extra to drizzle
• 3.5 oz toasted hazelnuts
• 1 leaf sourdough bread, sliced

The Homes & Gardens method

1. Preheat the oven to 400°F, gas mark 6.
2. Line a large baking tray with baking paper and turn the ricottas out onto the tray.
3. Cut the figs in half and scatter over the ricotta, the season well.
4. Bake for 20 minutes, until starting to turn golden.
5. Meanwhile, mix together the oregano leaves, honey, 2 cloves crushed garlic and olive oil.
6. Roughly chop the hazelnuts.
7. Put a large griddle pan on the highest heat and char the bread for a couple of minutes on each side.
8. Cut the remaining garlic clove in half and rub on one side of each bread slice, then drizzle with olive oil.
9. Remove the ricotta from the oven, spoon over the oregano mixture and scatter with the hazelnuts.
10. Serve on a tray alongside the sourdough toast.

To cut down on post-meal cleanup, consider investing in a beautiful oven-to-table dish. The BIA Cordon Bleu Taos 5-Quart dish with handles, available at Wayfair, is a perfect choice: generously sized, and elegantly designed.

Paired with salty, succulent samphire, this is a refreshing, palate-awakening side for long alfresco lunches.

Whether you’re serving it alongside our crab platter or setting out a few simple dishes this vibrant accompaniment adds flavor, color, and seasonal charm.

Ingredients

• Makes 1 large jar of each pickle
• 14 oz cucumbers, ideally small pickling cucumbers, cut into chunks
• 14 oz radishes, halved, larger ones quartered
• 3 tbsp Maldon sea salt
• 8.8 oz rice vinegar
• 1 cup water
• ½ cup caster sugar
• 1 tbsp mustard seeds
• 7 oz samphire

The Homes & Gardens method

1. Place the cucumber and radishes in separate bowls. Scatter 1 ½ tbsp salt over each bowl then toss with your hands, rubbing the salt onto them. Cover and chill in the fridge for two hours, stirring the vegetables a couple of times during this time.
2. Meanwhile, place the rice vinegar, water and sugar in a saucepan and heat, stirring, until the sugar has melted. Leave to cool completely.
3. Transfer the cucumber and radishes into two separate jars and stir the mustard seeds in with the radishes.
4. Divide the cooled pickling liquid between the two jars. The vegetables need to be submerged, so top up with equal quantities of rice vinegar and water, if needed (no need to add extra sugar).
5. Cover and keep in the fridge for three hours before using. The pickle will keep for one week in the fridge.
6. To serve, cook the samphire in boiling water for one minute, until just cooked. Drain and refresh in cold running water then dress with 2 tbsp pickling liquid from one of the jars.
7. Divide the samphire between three dishes, with some of the pickled vegetables. If you have any shiso leaves left over from making the aioli for the crab, add those, too.
8. The leftover pickles are delicious with seafood and fish generally and their pickling liquid is great tossed into dressings or stirred through rice.

When making quick pickles like these tangy radishes and cucumbers, the right container makes all the difference. Airtight jars not only help lock in flavor and freshness – they also look beautiful on your counter or table. We recommend this Mainstay 67 oz jar from Walmart.

Best enjoyed fresh on the day they’re made, they also freeze beautifully for up to three months, so you can prepare ahead and have a delicious, crowd-pleasing treat ready whenever the sun invites you out to the deck or for a summer picnic.

Ingredients

• Makes 8
• 2.65 oz butter, melted and cooked slightly, plus extra melted butter to grease the molds if they are not silicone
• 3.5 oz macadamias
• 5 oz icing sugar, sifted
• 60g plain flour, sifted
• 3 large egg whites
• Pinch salt
• 1/2 tsp vanilla extract
• 2 plums, cheeks cut off and finely sliced; the remaining flesh around the stone diced
• 2 tbsp plum or apricot jam, to glaze

The Homes & Gardens method

1. Pre-heat the oven to 400°F, gas mark 6.
2. Unless your friand or muffin molds are silicone, brush them lightly with melted butter.
3. Roughly chop 1oz of the macadamia nuts and set aside.
4. Put the remaining 75g macadamia nuts in the small bowl of a food processor with 2 tbsp icing sugar (this helps to prevent the nut turning oily) and pulse until finely ground.
5. Tip into a mixing bowl and stir the remaining icing sugar and flour.
6. In a separate, clean bowl, whisk the egg whites and salt together until they form stiff peaks.
7. Fold into the macadamia mixture using a large, metal spoon, with the vanilla extract, diced plums and melted butter. Don't over fold; keep the batter light and airy.
8. Divide the batter between the friand or muffin molds and top with a few slices of plum and a sprinkle of the reserved macadamia nuts.
9. Bake for 20-25 minutes until golden and risen.
10. Cool in the molds for five minutes before turning out onto a wire rack.
11. Warm the jam in a small pan to melt it slightly.
12. Brush the tops of the warm cakes with the jam and leave to cool completely.

You can easily buy flexible silicone friand molds online – we love these heart-shaped silicone molds from Wayfair to show your guests that the way to the heart is truly through dessert – but a non-stick muffin mold works just as well.

Love friands? Try our rhubarb friands recipe, too.

These brie toasties are the ultimate (and easiest) crowd-pleasers for a poolside brunch or family gathering.

So simple, packed with flavor, and utterly satisfying, this is just the kind of recipe that turns a casual meal into an event.

Ingredients

• Makes 1 jar of chutney and 2 sandwiches
• For the cherry chutney
  • 1 eating apple, grated
  • 14 oz fresh cherries, stoned and roughly chopped
  • ½ tsp mustard seeds
  • ¾ tsp coriander seeds, roughly crushed
  • 3.5 oz soft brown sugar
  • 2.5 fl oz cider vinegar
• For the toasties
  • 2 oz Brie, sliced
  • Handful rocket leaves
  • 4 slices sourdough bread

The Homes & Gardens method

1. To make the chutney, put all the ingredients in a pan, bring to the boil and simmer gently for 45 minutes, stirring occasionally. Transfer to a sterilized jar with a tight-fitting lid.
2. The chutney will keep for up to 3 months in a cool, dark place and is best stored for a fortnight before eating.
3. To make the grilled cheese, divide the Brie and rocket between two slices of bread, spreading the remaining two slices generously with your chutney.
4. Sandwich together, pressing down firmly, then cook in a hot griddle pan.
5. Weigh the grilled cheese down with something heavy like a pan to press the ingredients together as they heat.
6. When the bread is marked from the griddle and the Brie is melting – about 1-2 minutes on each side – slice the toasties into wedges and eat straightaway.

A griddle pan is key to achieving that perfect golden, crispy grilled cheese sandwich, but the hassle of cleaning it afterward can quickly put you off making them regularly. That’s why we recommend investing in a sandwich press with a double non-stick coated plates and a removable drip tray like this Stainless Steel Panini Press Grill from Walmart.