Fruit pies are undeniably one of the stars of summer desserts. They're also a dessert I save for weekend baking, when I've got more time to make pie crust and prep delicate summer fruits. But sometimes, smack dab in the middle of the week, I feel like baking something with fresh fruit. My one requirement? It can't take take too long to make. Enter: simple blueberry crumb bars.
Some things in life are difficult: taxes, air travel over the holidays, mastering the perfect kouign amann. Coleslaw is not one of those things. Classic creamy, crunchy coleslaw is easy. Coleslaw is effortless. Coleslaw asks for nothing beyond a serving bowl and a backyard party that requires its presence.
It follows that dressing your homemade coleslaw should also be easy. Here are three different dressings — mayonnaise, buttermilk, and sour cream — that are so easy, you can make them in under a minute.
S'mores bars are one of my all-time favorite recipes. I've been baking and taking these treats to family get-togethers, backyard barbecues, block parties, and bake sales for going on 15 years. Imagine the flavors of fire roasted s'mores — crispy graham crackers, gooey marshmallow, and creamy chocolate — packed into a bar that includes a chewy cookie-like crust and the golden-crisp exterior of a fresh-roasted marshmallow all in one tidy bar that you could eat anywhere.
Yes, s'mores bars have all the hallmarks of a classic cookie bar, partnered with the can't-beat flavor of this classic campfire treat, making it your new all-time favorite recipe too.
Have you ever met a drink that also provides its own perfect snack accompaniment? This rare treasure, an umami-rich pitcher drink from Bay Area bartender Matthew McKinley Campbell, balances juicy pineapple with grassy green cilantro.
Vinaigrettes and vegetables are a predictable pairing, but they can be so much more than balsamic and baby field greens. There's nothing wrong with the staples, of course, but eat them day after day and things get a little blah. With a handful of everyday ingredients, you can whip up a rich, tangy dressing that'll add the perfect amount of pep to everything that comes off the grill this summer.
Brown butter boasts toasty flavors on its own, but California walnuts are the star of this flavor-packed dressing. Blended together, the walnuts add a rich, nutty earthiness that makes for a hearty, savory dressing. Toasting the nuts first really boosts their natural flavors and deepens their crunch and color. (And, while you're at it, toast a few extra to sprinkle over the top.) The dressing is finished off with fresh herbs and punchy mustard and vinegar to keep it light and bright.
What to do with this nutty, buttery sauce? It adds the perfect amount of richness to grilled seasonal vegetables. Asparagus, summer squashes, and eggplant are no-brainers, or try grilling a few surprise hits like tomatoes and even sturdy lettuces like little gem or romaine. We pile it high for a show-stopping platter perfect for summertime entertaining, but choosing one or two makes for a quick and simple weeknight side dish.
Don't shelve it once the weather cools down! Walnuts are easily found year-round. Late season corn, plus cold weather favorites like roasted cauliflower, Brussels sprouts, or steamed greens all benefit from a bath of a buttery walnut dressing. And this vinaigrette is exactly the dip those early spring artichokes need. Frankly, we're hard-pressed to think of a veggie that isn't improved by the warm flavors of brown butter and toasted walnuts.
Looking to round out your dinner table? The vinaigrette works on so much more than just your vegetables. Chicken and lean fish practically beg for a butter-based sauce. Stir it into a grain bowl, toss it with pasta, or spoon over boiled potatoes. No one's telling you to toss out that bottle of balsamic...just don't be surprised to find it at the back of the cupboard at the end of the season.
Backyard parties are the best parties. Who cares if the house is a mess when the festivities are outside? Be a guest at the party you're throwing this summer and skip the burger flip in favor of a bacon cheeseburger dip.
This hearty dip checks all the boxes that make bacon cheeseburgers a BBQ classic — big beefy flavor, gooey cheese, and smoky bacon. Your friends won't miss the standard-issue burgers and buns after scooping second helpings of this hearty dip.
This easy, summery cocktail from bartender Michael Neff, of The Cottonmouth Club in Houston, Texas beautifully balances the heat of ginger beer with cool muddled cucumber and mint. Don't use ginger ale here; you want the fiery stuff, and there are a number of good brands available these days, including Fever Tree, Reed's, Pickett's, and more.
Do you remember the absolute joy you'd feel when your mom would pop open a can of biscuit dough and a package of bite-sized sausages — meaning pigs and a blanket were on the horizon? Our version embraces that exuberance, but we're upgrading the whole thing.
Thanks to our smart technique, you don't have to individually wrap 50 tiny sausages to create the perfect bite of flaky, buttery pastry and smoky sausage (but more on that later). These are the easiest pigs in a blanket, and you're going to be making them all summer long.
Costco's food court has quite the reputation. The $1.50 hot dog combo and robot-built pizza slices get all the press, so maybe you missed the true winner on the menu board: the chicken bake, of course!
Chunky chicken pieces tossed with bits of bacon and creamy Caesar dressing, wrapped stromboli-style in pizza dough — the sleeper hit of Costco's food court was steeped in mystery, until recently, and now you can actually make them at home.
There are certain things in life that simply aren't worth messing with, and a classic strawberry smoothie is one of them. When juicy strawberries, a ripe banana, and tangy yogurt combine, it makes for a not-too-sweet, not-too-fussy smoothie — one that's great for breakfast or a snack.
There's not a chia, hemp, or flax seed in sight, and I love that you can count the ingredients on one hand. Yes, it's the smoothie your kids want, but it's also the smoothie you secretly want — one that's pure and simple, and all about the fruit.
Homemade ribs are a special meal. It's the kind of meaty dinner dish relegated to long summer afternoons tending the smoker or heating up the kitchen for a long, slow cook in the oven. Instant Pot ribs change all that! Making ribs in the Instant Pot means this summer staple can be an anytime feast. Because, yes my friends, you can truly have tender, sticky, baby back ribs on the table in under an hour with the help of the electric pressure cooker.
All of summer's abundance — hearty eggplant, juicy tomatoes, colorful peppers, and fragrant basil — come together in this quick and easy skillet dinner that's perfectly suited for busy weeknights. Caramelized onions are added in to bring depth to this meatless meal, and the orzo is toasted right in the pan to ensure there's just the right amount of texture and flavor. It's the kind of dish you want to eat when your attempts to keep the kitchen cool has you suddenly bored of no-cook salads and sandwiches for dinner.
If you're willing to turn on the stove for just 30 minutes, you'll be rewarded with something homey and satisfying that's got serious eye appeal. It's a vibrant dinner that's fresh enough for summer, yet comforting enough that it finishes off a long day right.
Buffalo chicken dip seems relegated to tailgating sessions and football-watching parties, but why? This creamy, spicy dip is packed with protein and can be a vehicle for eating more vegetables if you serve it that way. This easy version of Buffalo chicken dip is perfect for a quick dinner dip or just the right size to serve a small crowd at your next get-together.
My favorite part is using just one pan so that it can be served and reheated in the same dish. Ready to make dip for dinner? Here's the easiest Buffalo chicken dip recipe ever.
If you're craving a juicy, tender, cheese-topped burger — one that you can really sink your teeth into — then you've come to the right place, my friend. No dry hockey pucks here! Just the kind of burger you'd normally pay big bucks for at a restaurant.
Today we're talking burgers. From the best kind of ground beef to use to tips for shaping the patties, with a step-by-step recipe for simply the best burgers you've ever had — at home or elsewhere. Ready?
If you've been eyeing those gorgeous tomatoes at the farmers market and wondering what it might take to transform them into jars of delicious red sauce, wonder no more. Here is everything you need to know to make a moderate-sized batch of tomato sauce for your pantry (or freezer!), from picking the right tomatoes to packing the sauce into jars.
Fifteen pounds of fresh tomatoes. One afternoon. Eight pints of sauce. It's go time.
Want to make your mornings a whole lot easier? Of course you do. Well, a batch of easy egg muffins is the answer. Loaded with savory breakfast sausage, earthy mushrooms, and spinach, these make-ahead muffins are for people who love eggs and crave a satisfying breakfast that will get them through the morning. They're also great for anyone in need of a one-handed morning meal they can eat on the go, or dig into when they get to their desk.
Whether you warm them up or eat them straight from the fridge, these muffins are everything you love about a rich and hearty egg scramble.
One of the greatest things about summer eating is its simplicity. Just grab a peach or a handful of berries and you know you're about to bite into something scrumptious.
And that's it, right? Why bother doing anything else? Well, because you can go one step further and yield something so much greater than the sum of its parts. This easy summer fruit salad is proof of that. It takes so little effort for such high returns — which should be the motto of summer cooking!
Watermelon — the official "school's out!" fruit — is the salad's base. (Eating it in season is nothing like the ever-present melon chunks you find in food bars in February.) Add in sliced strawberries and a few handfuls of blueberries, and you're on your way to peak summertime in a bowl.
We don't typically think of salad dressing when it comes to fruit salad, but that's exactly what turns a bowl of plain fruit into something extra special. This honey, lemon, and cinnamon dressing takes hardly any extra time to whisk together before tossing it with your fruit, but it makes all the difference. It highlights the best of everything, transforming the fruit into a juicy, crisp, tart, and jammy experience you can't get enough of.
Use fruit that's grown locally and at peak freshness. Walmart offers a produce section full of fresh, locally grown produce that's restocked at least once a day, ensuring you're bringing home the absolute freshest product. And with many locations also stocking pantry staples like local honey, you can be confident knowing your money is supporting local communities.
A bowl of this fruit salad is the perfect thing to have on hand through these hot and humid months. It's a light dessert, a serve-yourself snack for the kids after camp (it keeps well in the fridge for a day or two), or an easy potluck dish you can throw together at the last minute. It's got it all.
For a fun, easy twist on chicken marsala, give boneless pork chops a try for dinner instead. When cooked in a bit of browned butter and then simmered in a glossy sauce rich with golden-brown mushrooms and sweet marsala wine, these pork chops can make dinner just a tad more elegant.
I have to admit an unpopular opinion: I am just not into mayonnaise-based summer salads. When it is hot out, I want to eat light and refreshing salads, not thick and creamy ones. So when I say this is the best pasta salad ever, it's with that opinion in mind. But a mayo-free pasta salad can still come with a degree of creaminess. In this case it's by way of an olive oil-rich vinaigrette and a sprinkling of flavorful soft cheese.
Start by choosing the right pasta for the job, making an oil-based dressing, and adding some personal flair with a number of optional add-ins. Learn how to make your new favorite pasta salad right here, right now.
Embrace summer with your sunglasses on and two feet stuck firmly in the sand — not stuck in the kitchen. Slow cooker pulled pork helps keep those vacation vibes going as long as possible since it practically makes itself. All you have to do is decide whether you want to build tacos or BBQ sandwiches.
And don't stress about needing an arsenal of spices — this recipe just needs salt, pepper, and brown sugar, plus a bottle of BBQ sauce or a packet of taco seasoning. Serve the pork piled high onto buns or stuffed into tortillas — you can't go wrong with either.
You'll want to commit this easy slow cooker pulled pork to memory, whether you're at the beach or just daydreaming of an island oasis from your cubicle.
Having a freezer full of crisp or crumble topping is like having a dessert secret weapon. It allows you to turn any fresh fruit (or hey, even thawed frozen fruit) into an after-dinner treat without dirtying more than one bowl. Our traditional crisp and crumble toppings freeze incredibly well, but since you never know when a gluten-free guest might drop by, I highly suggest keeping both on hand. (Just label them clearly!)
This crisp topping doesn't have any special flours in it and can be made entirely from pantry staples that you're likely to have on hand. It bakes up toasty with a delightful chew, and you can easily adapt it to a more crumble-like texture without much more effort. Here's everything you need to know about making a gluten-free crisp that you can memorize and know by heart.
When cilantro and lime are paired together in a recipe, I expect my tastebuds to tingle with vibrant, bright flavors that make every bite feel like the best I've ever had. And boy do these pork chops deliver. Bite after bite, they treat you to a burst of citrusy tang.
This simple pan sauce might make your mouth pucker, but paired with lean, mild pork chops, it's absolute perfection. This is about to become you're new favorite way to eat a pork chop — no doubt about it.
