内容摘要："It's an exciting project. It'll be a new class of ship. In true Royal Caribbean style, it will be special, it will be innovative. And I think it'll be something that'll be a home run from the beginning," she added.

"It's an exciting project. It'll be a new class of ship. In true Royal Caribbean style, it will be special, it will be innovative. And I think it'll be something that'll be a home run from the beginning," she added.

I ensure everything is seasoned well with flaky sea salt and freshly ground black pepper. I top the pasta and corn with the bacon, more fresh burrata, Parmesan, and a lot of. The whole thing comes together in about 20 minutes and is so delicious. I love to serve it with my favorite

The possibilities are endless. It would be good withcooked in butter, especially at the height of sweet corn season. You could toss the cooked pasta with arugula or spinach straight from the pan—the heat wilts the greens perfectly. Add any favorite summer vegetables like leftover grilled zucchini or fresh cherry tomatoes, or bulk it up with rotisserie chicken.You’ll want to keep a package of this ravioli tucked in your fridge all summer long. It’s an easy, comforting meal that feels special without much effort—perfect for busy weeknights or lazy weekends.

Read the original article onWhat I love about Trader Joe’s—besides the ube pretzels and dangerously snackable dark chocolate peanut butter cups—is the passionate community of shoppers who are just as obsessed with the brand as I am. Whether it's a

, you can always count on the internet to be buzzing with excitement over the latest Trader Joe’s trends.

My latest obsession? A behemoth of aThe beans in Harris' Kwanzaa feast are simply sautéed in butter and dill until browned, then seasoned with salt, pepper, and lemon juice.

In August 2022, Jessica Harris shared an ode to her tenure as a summer resident of Martha's Vineyard, where her family has owned a home since 1956. In recent years, she has favored serving a dip of locally smoked bluefish to the guests lucky enough to score an invitation to her Bastille Day celebration.Also on the menu is her clever take on the 1960s dinner party staple rumaki, swapping the usual chicken liver or chestnut for watermelon rind pickles. While it's fine to fuss and make your own, Harris recommends Walnut Creek or Prissy's jarred watermelon rind pickles for their firmness and less-sweet taste than other commercial brands.

Rounding out the preprandial portion of the menu is Ti' Punch, a Guadeloupean cocktail made with white rhum agricole distilled from fresh-pressed sugarcane juice rather than molasses. Harris serves it at room temperature to open up the aromatic, herbal notes, but ice is fine as well to smooth it all out.For the next course, Harris serves a distinctive mixed-green salad of Boston lettuce, mizuna, and arugula, complemented by blueberries, avocado, and red onions. A honey-ginger white balsamic vinegar, herbes de Provence, and sesame oil dressing get an extra depth of flavor from blueberry-honey sea salt, which she prefers from Martha's Vineyard Sea Salt.