内容摘要：I was hoping for a little bit more strawberry flavor, but I was very into the kind of glaze they used for this donut. Instead of the sticky, easy-to-smear glaze I find on most donuts, the glaze was set enough so it didn't smudge everywhere, but soft enough to bite through without coming off in an entire sheet.

I was hoping for a little bit more strawberry flavor, but I was very into the kind of glaze they used for this donut. Instead of the sticky, easy-to-smear glaze I find on most donuts, the glaze was set enough so it didn't smudge everywhere, but soft enough to bite through without coming off in an entire sheet.

Grab a can of orange soda (Orange Crush or Fanta will do the trick) and make this twist on the classic 7-Up pound cake. You can add orange zest or extract to amp up the flavor, too.Ree typically uses Dr Pepper (surprise!) to glaze her Easter ham. But you can also use a can of cola if you prefer. Either way, use the full sugar kind because that's what gets it all sticky and caramelized.

Just like her apple dumplings, making the peach version requires a can of soda to sweeten it up. Use Sprite, 7-Up, Mountain Dew, or whatever lemon-lime soda you have on hand.Also known as 7-Up cake for obvious reasons, Ree takes hers to the next level by adding both lemon and lime zests and a tangy-sweet glaze to punch up the flavor.Valerie Bertinelli, the actress and television personality known for her work on

and the Food Network, has become a regular on, where she regularly serves as an expert in all things fun and delicious. On a recent visit to the show, Bertinelli shared her recipe for Ratatouille Pasta Salad with Balsamic Vinaigrette, and we fell in love at first sight.

This refreshing summer salad is absolutely packed with veggies, including roasted eggplant, zucchini, squash, shallots and mushrooms. There’s also farfalle, a simple dressing, some feta, tomato and basil.

To make this one at home, you’ll start by chopping and roasting eggplant, zucchini, summer squash, mushrooms and shallots—just be sure to keep the pieces roughly the same size. Bertinelli roasts her veggies at 375 degrees for about 40 minutes. While the veggies are cooking, combine balsamic vinegar, olive oil, whole grain mustard, honey and some finely chopped shallots in a bowl and whisk to make the dressing. Then combine the veggies with the cooked and drained pasta and the balsamic dressing. Top everything off with feta, chopped basil and some halved cherry tomatoes.WASHINGTON (Reuters) -U.S. Health and Human Services Secretary Robert F. Kennedy Jr. said on Tuesday that Moderna has agreed to a true placebo-controlled trial of its new COVID-19 vaccine.

While noting that he was aware of concerns about the Food and Drug Administration's limited approval of the new mRNA vaccine for high-risk populations, Kennedy assured the agency will monitor and collect data throughout the trial for every adverse outcome.(Reporting by Jasper Ward;Editing by Mary Milliken)

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