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Style Blueprint
30-06-2025
- Entertainment
- Style Blueprint
15 Clever Cookout Ideas Your Guests Will Remember You For
Share with your friends! Pinterest LinkedIn Email Flipboard Reddit Ultimately, gathering with friends and family is all about making memories, and these 15 creative cookout ideas from Instagram creators are nothing if not memorable. From recipe upgrades and food presentation ideas to tips for grilling the perfect steak every time, you'll want to add these hacks to your arsenal. Grilled Bloomin' Onions Courtesy of Pamela Salzman, this grilled spin on the 'bloomin' onion' makes for a beautiful presentation and a much lower-calorie take on the original. Serve these as a side along with grilled zucchini and peppers, or with your favorite dipping sauces as an appetizer. View this post on Instagram A post shared by Pamela Salzman (@pamelasalzman) 'Sea-cuterie' Board Grazing boards are always a hit, but a seafood spread is a decidedly summery choice. We love Jenny Shea Rawn's idea for a 'Summer Sea-cuterie Board' loaded up with shrimp cocktail, lobster, and smoked seafood dip, plus an assortment of cheeses, crackers, olives, and fresh veggies. You can obviously use whatever ingredients best suit your tastes and occasion. (We're especially loving the beautifully packaged tinned seafood trend!) View this post on Instagram A post shared by Jenny Shea Rawn, MS, MPH, RD (@jennyshearawn) Soft Serve Dessert Hack Whether your gatherings tend to lean traditional or more on the creative side, nostalgia is an undeniable element of summer cookouts — and nothing does the trick quite like soft-serve cones. Demonstrated by The Daily Nelly, here's how to translate the goodness of fast-food soft-serve into a crowd-friendly dessert. Bonus: Many fast-food locations are open on July 4th and other holidays, so this is a great hack if you're short on time! View this post on Instagram A post shared by The Daily Nelly (@thedailynelly) Tomato Centerpiece Pay homage to the season's harvest with a farmers' market-inspired centerpiece. This idea is easily customizable based on what you have on hand, but we love Karissa Widder's centerpiece featuring a variety of tomatoes topped with candles for just a hint of drama. View this post on Instagram A post shared by Karissa Widder (@karissawidder) Checkerboard Appetizer In past years, this presentation was popular, featuring uniformly cubed ingredients like watermelon, cantaloupe, and cucumber, but this year, olives are the star of the show. Here, Addi Brielle Meck tops cubed feta and olives with orange zest, red chili flakes, herbed salt, balsamic vinegar, and high-quality olive oil. It's perfect paired with crusty bread and a round of Aperol spritzes! View this post on Instagram A post shared by addi brielle meck (@addibrielle) Hawaiian Roll Mini Hot Dogs Everything's cuter in miniature, right? These adorable mini hot dogs by Tara Ippolito (aka 'Al Dente Diva') are easy to make and serve in big batches, and they're a guaranteed hit for kids and grown-ups alike. View this post on Instagram A post shared by 💜 Tara 'T' Ippolito (@aldentediva) Bacon Pinwheel Burgers Love bacon burgers? Prep your burgers with this pinwheel method from Jeff and Lauren to infuse every bite with bacon-y goodness. If you're feeling ambitious, you could even layer in other ingredients like caramelized onions and cheese. View this post on Instagram A post shared by Jeff and Lauren (@jeffandlaurenshow) Savory S'mores We're not saying you should skip traditional s'mores. We are saying you should rotate in a few new savory-sweet ingredients like cheese, charcuterie, jam, honey, and your favorite savory crackers. Here, Suzie the Foodie layers melty mini brie wheels, prosciutto, hot honey, and strawberry preserves onto Wheat Thins. Drooling yet? View this post on Instagram A post shared by Suzy ❤️🔥🤘 (@sooziethefoodie) Tomato Martini If your crew loves martinis, this recipe from The Feed Feed is the perfect unexpected twist for summer. Click into the post to find the full recipe in the caption. View this post on Instagram A post shared by @thefeedfeed Easier Ice Cream Serving Make quick work of serving dessert by pre-scooping your ice cream into paper-lined muffin tins and popping them into the freezer until the time comes. Here, Kelly Senyei of Just a Taste serves her scoops with a plated slice of cookie cake, but if you're trying to minimize cleanup, just pass yours out with mini disposable spoons or ice cream cones. View this post on Instagram A post shared by Kelly Senyei | Just a Taste® (@justataste) Focacia Hot Dogs Bakers, this one's for you! This method from Dan at The Food in My Beard is another fun way to elevate your hot dog setup that will definitely make an impression. If you don't have your own go-to focaccia recipe on deck, try this easy variation from Bon Appétit. (Don't forget to budget a few extra hours for the dough to rise!) View this post on Instagram A post shared by Dan – The Food in my Beard (@tfimb) Burger Labeling Hack Trouble remembering who wants cheese, who wants their burger well done, and who prefers a turkey burger? Use a thin-tipped squeeze bottle to make notes on your buns, a la Shannon Doherty. Guests will be amazed by your great memory. View this post on Instagram A post shared by Shannon Doherty (@ Elevated Ice Cream Floats Any ice cream float combination can be instantly elevated by serving it up in a fancy glass and a cute garnish. Exhibit A — this boozy root beer float from Moody Cocktails. If it's an all-ages party, make sure you go with shatterproof serveware (like this set of 20 acrylic coupes for only $39.99). View this post on Instagram A post shared by Ron (@moodycocktails) Watermelon Keg The team at Food Network has broken down the process of tapping a watermelon into a few easy steps. The video mentions using rosé and orange vodka, but you could easily use your favorite tequila or rum instead. You will need a tapping kit (also fun for pumpkins in the fall!) and an immersion blender. View this post on Instagram A post shared by Food Network (@foodnetwork) Ina Garten's Foolproof Grilled Steak Method If you're intimidated by manning the grill when steaks are on the menu, Ina has you covered with this foolproof method for perfectly cooked steaks, every time. (If you don't already own one, snag a meat thermometer to ensure your ideal doneness.) View this post on Instagram A post shared by Ina Garten (@inagarten) As an Amazon Associate, we earn from qualifying purchases. ********** For party recipes, decor ideas, and more, follow StyleBlueprint on Pinterest! About the Author Alissa Harb Alissa Harb is StyleBlueprint's Managing Editor, based in Nashville. A lifelong Tennessee native, Alissa has over 13 years of experience in digital media and loves writing about food, travel, and entertaining. She is a lover of dogs, true crime, and ordering for the table.
Business Standard
16-06-2025
- Business
- Business Standard
Freshara Agro Exports Achieves Rs. 260+ Cr Total Revenue in FY25, Setting a New Milestone
PNN Chennai (Tamil Nadu) [India], June 16: Freshara Agro Exports Limited specializes in procurement, processing, and exporting preserved gherkins and pickled vegetables, has released its audited financial results for H2 FY25. Key Financial highlights: In the second half of FY25 (H2 FY25), the company reported a total revenue of ₹15,322.11 lakhs, reflecting a robust 42.58% increase over the first half (H1 FY25), which stood at ₹10,746.11 lakhs. EBITDA also saw significant growth, rising 46.70% to ₹2,749.47 lakhs in H2 FY25 compared to ₹1,874.21 lakhs in H1 FY25. The EBITDA margin improved by 62.53 basis points, reaching 18.71% in H2 FY25, up from 18.08% in H1 FY25. Profit After Tax (PAT) increased sharply by 53.02%, amounting to ₹1,741.05 lakhs in H2 FY25 against ₹1,137.81 lakhs in the first half. Correspondingly, the PAT margin improved by 86.86 basis points, moving up to 11.85% from 10.98%. Earnings Per Share (EPS) also rose by 16.14%, from ₹6.69 in H1 FY25 to ₹7.77 in H2 FY25, indicating stronger shareholder returns. Business & Operations Highlights Financial Strength: Freshara holds ₹84 Crore in rated bank loan facilities and has maintained stable CRISIL ratings of BBB/Stable (long-term) and A3+ (short-term), reflecting a robust credit profile and supporting efficient financing for future growth. Expansion Milestone Achieved: Operationalized a state-of-the-art second manufacturing unit spread over 8 acres in Tirupattur District, Tamil Nadu, marking a major leap in production scale and operational efficiency. The company commenced commercial production on January 2, 2025, at its 2nd manufacturing plant located in Chengilikuppam Village, Tirupattur District. Enhanced Production Capacity: - Processing Capacity: 75-100 MT/day - Retail Packing: 6,000 jars/hour, scalable to 18,000 jars/hour - Open Yard Storage: 300,000 sq. ft. for increased raw material handling - Built-Up Area: 1,25,000 sq. ft. including warehousing and processing zones Sustainable Infrastructure: Commissioned a 100KW solar power plant, reinforcing Freshara's commitment to energy efficiency and cost optimization. Product Portfolio Expansion: Added new high potential products such as Green Pepper Corns, Corn Kernels, Olives, and White Onions to meet rising global demand and consumer diversification. Advanced Packaging Capabilities: Broadened packaging formats across Industrial, Food Service, and Retail segments. Exploring vacuum packing and dehydration technologies for future deployment. Scalable Growth Outlook: This ₹35-40 Cr investment is projected to unlock ₹200-250 Cr in annual revenues at full capacity and drive 10-30% YoY growth, supported by volume expansion and margin enhancement. Operational Status: As of June 2025, the unit is 95% complete, with both industrial and retail production lines live and delivering initial outputs to global markets. Commenting on the performance, Mr. Junaid Ahmed, Managing Director and Chairman of Freshara Agro Exports Limited said "FY25 has been a remarkable year for Freshara, marked by strong growth and transformation. Despite global challenges, we remained focused and resilient. Our commitment to quality, sustainability, and operational excellence has strengthened our presence across international markets. As demand for clean-label and naturally preserved foods rises, Freshara is well positioned to lead with trusted products. Backed by a network of over 4,000 farmers, we take immense pride in building a brand that exemplifies the best of India's agri-export strength on the world stage. Our H2 FY25 results reflect this progress, with a 42.58% increase in total revenue to ₹15,322.11 lakhs, compared to ₹10,746.11 lakhs in H1 FY25. EBITDA rose by 46.70% to ₹2,749.47 lakhs, up from ₹1,874.21 lakhs in the H1 FY25. PAT grew by 53.02% to ₹1,741.05 lakhs, compared to ₹1,137.81 lakhs in H1 FY25, underscoring our strong operational and financial discipline. The EBITDA margin increased to 18.71% from 18.08%, while the PAT margin improved to 11.85% from 10.98%, indicating enhanced efficiency. A cornerstone of this year's achievements is the operational launch of our second world-class manufacturing facility. Spread across 8 acres, the facility supports both industrial and retail packaging with a daily capacity of 75-100 MT and packing of up to 18,000 jars per h our. This ₹30-35 crore investment allows us to expand our product range and adopt new packaging technologies. Backed by a 100KW solar plant, the unit is expected to drive 10-30% annual revenue growth and enhance margins through scale and efficiency. Our NSE Emerge listing in October 2024 was the beginning of a bold new chapter. With expanded capacity, deeper global reach, and a strong execution pipeline, Freshara is poised to lead with performance and purpose in the international agri-export space. Freshara Agro Exports Limited is a leading exporter of processed gherkins and other pickled vegetables, operating two state-of-the-art facilities in Tirupattur district of Tamil Nadu, with a strong global presence in 40+ countries, including Europe, the USA, and Russia. Freshara ensures the highest quality standards through certifications like IFS, BRCGS, FSSAI, FDA & Kosher. Supporting over 4,000 farmers, the company is committed to sustainability, and farmer empowerment. Recognized as a 100% Export Oriented Unit, Freshara has earned prestigious accolades for excellence in exports from its inception, including the FIEO MSME Exporter Awards for 2016-17, 2017-18, MEPZ Award for the Year 19-20, Tamil Nadu State MSME awards for the Year 2021-22 and the ASSOCHAM Awards for the years 2022-23, 2023-24, 2024-25. Freshara Agro Exports Limited was successfully listed on NSE Emerge on October 24th, 2024. In H2 FY25, Freshara Agro Exports Limited reported robust financial performance with a Total Revenue of ₹15,322.11 Lakhs, an EBITDA of ₹2,749.47 Lakhs, and a PAT of ₹1,741.05 Lakhs. In FY25, Freshara Agro Exports Limited Reported Total Revenue of ₹26,068.21 Lakhs, with an EBITDA of ₹4,581.88 Lakhs and a PAT of ₹2,878.86 Lakhs. Disclaimer Certain statements in this document that are not historical facts are forward looking statements. Such forward-looking statements are subject to certain risks and uncertainties like government actions, local, political or economic developments, technological risks, and many other factors that could cause actual results to differ materially from those contemplated by the relevant forward-looking statements. The Company will not be in any way responsible for any action taken based on such statements and undertakes no obligation to publicly update these forward-looking statements to reflect subsequent events or circumstances. (ADVERTORIAL DISCLAIMER: The above press release has been provided by PNN. ANI will not be responsible in any way for the content of the same)
Boston Globe
22-04-2025
- Lifestyle
- Boston Globe
How to improve the foods we eat
Advertisement What started me down this path of betterment was a recent bacon, egg, and cheese sandwich. While the ingredients seemed of good quality, it was easy to identify how the sandwich could be improved. The bacon slices were thick and nicely browned but not crisp. The small omelet round was tender but plain. I wanted the cheese to be melty-gooey. And the bun was too soft. Overall, the sandwich lacked flavor; a schmear of spicy sauce would have taken it from so-so to super. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up A Waldorf salad. The Boston Globe/Globe Freelance My fix-it thoughts wandered to other sandwiches and salads that often disappoint. Like tuna salad that needs less mayo, a squirt of lemon juice, a liberal sprinkling of black pepper, and something crunchy like diced celery or cucumber. Advertisement Chefs like Michael Scelfo can teach us how to jazz up our meals. Scelfo is the chef-owner of Harlow Hospitality Group, which operates Alden & Harlow, Waypoint, Longfellow Bar, and Josephine. The small plates at Cambridge's Corn pancakes at Alden & Harlow in 2014. Essdras M. Suarez/Globe Staff Take the restaurant's Pickled Corn Pancakes. The dish was inspired by the little corn cakes Scelfo's mother used to make when he was young. 'I grew up in a humble home, and we didn't have extravagant ingredients,' he says. The chef's pancakes, made with pickled corn and cornmeal, are paired with flash-fried shishito peppers, a drizzle of maple syrup, and a sprinkling of popcorn for whimsy and crunch. 'There's heat, sweetness, crunch, a touch of acidity from the pickled corn, and a buttermilk yogurt base for creaminess,' he says. 'It came together in an organic and unexpected way and became a signature dish.' Scelfo's plate of grilled broccoli revolves around smoky flavors, which reminds him of the barbecue he loved in Kansas City, where he grew up. He grills broccoli until it's lightly charred, makes a puree of roasted butternut squash, smoked cashews, and Middle Eastern spices, and finishes the dish with a drizzle of honey and crumble topping of smoked sheep's milk cheese and cashews. Again, diverse ingredients, flavors, colors, and textures mingle on the plate. Advertisement One of the chef's newer dishes showcases New England oysters: He fries the bivalves and plates them with a creamy potato puree and sweet pickle vinaigrette, a riff on a mignonette commonly served with raw oysters. For 'freshness and lightness,' he scatters lightly dressed herbs (dill, tarragon, chervil, parsley, chives) on top. Sheryl Julian's 2-Hour Pickled Sweet Onions. Sheryl Julian Speaking of pickles — sour, sweet, dill, spicy, fermented, or vinegar-brined — home cooks should be using them more liberally and more often. Honestly, the Whopper and Big Mac have the right idea. Mix chopped pickles into chicken, turkey, egg, and tuna salads and add slices to meaty sandwiches for a punch of acidity. Make your own quick-brined pickles from sliced cucumber, carrot, radish, What chefs like Scelfo demonstrate with their well-designed dishes is the interplay of the five tastes: sweet, sour, salty, bitter, and umami (savory). While other factors, such as aroma, temperature, textures, and spiciness, also impact flavor, the five tastes are the key building blocks. You're not necessarily striving for balance, because Here are some tips on flavors and seasoning: To add sweetness to a dish, use sugar in various forms and size crystals, maple syrup, honey, fresh and dried fruits, jam, and chocolate. Sweetness will soften bitter and sour flavors and also mellow spicy heat. For saltiness, add salt, soy sauce, olives, Parmesan, and other aged cheeses. Salt is not only a seasoning, it enhances other flavors. Think salted caramel or chocolate, and how bland most foods are without a dash of salt. Sourness and acidity come from citrus fruits, cranberries, vinegar, pickled vegetables, and dairy foods, such as plain yogurt, sour cream, and buttermilk. Scelfo says chefs are always adding 'brightness' to dishes, often with a splash of lemon juice. Acidity helps balance sweet, spicy, and salty foods. Think of that wedge of lime accompanying many spicy meals. For bitterness, there are bitter greens/leaves, such as arugula, watercress, mustard greens, escarole, and radicchio, as well as beer, wine, dark chocolate, and coffee. Some people love bitter foods, others hate them, but bitter notes bring a welcome contrast to many foods and beverages. Umami is the savory taste of meat, mushrooms, aged cheeses, soy sauce, Worcestershire sauce, fish sauce, and miso. It adds depth and savory richness to many of our meals. For those of us who are textural eaters, crunch and chew are as important to good eating as flavor. 'Nuts are a great way to add texture to a lot of dishes,' says Scelfo. Crunch can also come from toasted breadcrumbs or croutons, crumbled potato or tortilla chips, and chopped vegetables. For bright-juicy crunch, use crisp lettuce, pickled vegetables, cucumbers, celery, bell pepper, fennel, and cabbage. Advertisement And then there is the world of spices — from floral and earthy to spicy-hot, to perk up our meals — without which our food would be quite bland. Many of Curio's mixes are associated with a specific country or region. 'We like to honor the origins of where the spices and herbs are coming from, but you're not restricted to how you use them,' says Cheney. You can even mix two blends together, such as adding spice or floral tones to herb mixtures. A spice flavor wheel created by Claire Cheney, owner of Curio Spice Co. Handout photo from Curio Spice Co. Cheney explains that you can vary the flavor of everyday foods by alternating the spices. 'If you make a big batch of beans, you can use a different spice mix every night to flavor them,' she says, suggesting accents like Korean BBQ, Indian, and Mexican. She recommends adding spice blends to citrus dressings for salads and vegetables as well as drizzling over cooked meats and fish. Some spices work well with sweet foods. Cheney describes the Sichuan Five Spice blend (star anise, cinnamon, coriander, clove, and Sichuan pepper) as 'very aromatic,' pairing well not only with pork dishes, but also stewed fruits and chocolate in brownies, cakes, and pudding. Another blend, Zenu Spice, inspired by Colombian flavors (including passion fruit, coriander, and chilies), can be stirred into rice pudding, custards, and fruit salads. Advertisement Finally, of course, there's heat, as in spicy-hot, not temperature. According to Scelfo, 'every dish needs a little bit of back heat.' His go-to, an easy option for home cooks. too, is crushed red pepper, but he also uses thinly sliced jalapeno and other fresh peppers and hot sauces. The popular condiment, chili crisp, as well as kimchi, add piquancy and umami to all kinds of foods, including fish, chicken, eggs, and grain bowls. Scelfo's recommendation to home cooks is simple: Start with quality ingredients based on what you can afford, use a variety of flavors, strike a pleasing balance of acidity and richness, and add something crunchy or chewy for contrasting texture. The chef wants us to stop thinking that good, flavorful food is difficult or expensive. Why this matters, says Scelfo, is, 'We eat a lot. Bringing interest and unexpected nuance to your cooking makes food much more pleasurable.' Lisa Zwirn can be reached at . Lisa Zwirn can be reached at
