Recipe: Easy Texas Toast — Recipes from The Kitchn

Pillowy, crisp, and buttery, Texas toast is barbecue's answer to garlic bread, ready for mopping up every last bit of brisket or beans. If you've never had the pleasure of eating Texas toast, here's what you can expect: Thick slices of soft white bread are coated on both sides with peppery garlic butter, then each slab is toasted or grilled until golden and crisp. Every bite boasts a soft, buttery interior and a crackled, caramelized, garlicky crust.

Luckily you don't have to travel to Texas for this delectable toast. All you need is a loaf of white bread and a few kitchen staples.

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Recipe: Spicy Thai Chicken and Brown Rice Bowls — Recipes from The Kitchn

I first picked up a pack of ground chicken a few years ago on a whim, and boy did I wish I'd been cooking with it all along. It's a leaner alternative to beef, lamb, and pork, with a mild flavor that's all too willing to partner with any herb, sauce, or vegetable. These days it's my top pick for bulking up rice bowls for dinner. If you regularly cook with ground turkey, ground chicken is a nice way to change things up.

When I can get the meat freshly ground at the butcher, I opt for a mix of light and dark meat. The light breast meat keeps the mixture lean, while the dark leg meat adds a boost of fat and flavor. For this bowl, the ground chicken is quickly browned and broken into crumbles on the stovetop, then mixed with a Thai red curry peanut sauce.

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How To Make 3-Ingredient Slime Without Borax — Craft Lessons from The Kitchn

It was my 5-year-old who introduced me to homemade slime via YouTube — something she's allowed to watch during her allotted screen time. I was surprised by how easy it was to make. The first recipe we tried involved Borax, something I had on hand from an experiment in making my own laundry detergent (this was before I had two children, obviously). The resulting slime was fine, but smelled noxious and I ended up throwing it away after about an hour of play.

Repeated requests for more slime led me down a rabbit hole of slime recipes — slime made with yogurt, another with cornstarch and glue, and a disastrous batch made with shaving cream. Either the recipe didn't hold up well to play or they didn't work at all. That's until we found this one. This slime recipe calls for just three ingredients — school glue, baking soda, and contact solution — each of which we have on hand at all times.

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How To Make Easy Shredded Chicken in the Slow Cooker — Cooking Lessons from The Kitchn

Behold the single food that has revolutionized my weekly meal plan! From tacos to salads to grain bowls, the simplicity and versatility of shredded chicken really can't be beat. Thanks to the slow cooker and a foolproof ratio, making a large quantity of shredded chicken at once is possible. Here's how you do it.

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Recipe: Moroccan-Spiced Chickpea Bowls — Recipes from The Kitchn

These saucy, spiced chickpea bowls are all the proof you need that comfort food can also be healthy. Chickpeas are braised in a tomato sauce spiced with a medley of cumin, paprika, and cinnamon, and accented with harissa, a North African chile paste that's both smoky and spicy. A little can go a long way, so if you prefer something a little more mild, use about half the amount of harissa called for in the recipe. The bowl is balanced with a pile of sautéed kale and a cool, minty yogurt sauce.

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How To Make Sloppy Joes in the Slow Cooker — Cooking Lessons from The Kitchn

All hail the slow cooker! We've seen this appliance prove its worth time and time again, but with sloppy joes it makes the easy meal even easier.

It takes those messy sandwiches that made our childhoods so delicious, and makes them even tastier. This is all thanks to a hot mix of hearty meat combined with a homemade sauce bursting with deep, rich, tomatoey flavor.

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Recipe: Creamy Corn Mac and Cheese — Oh So Corny!

This recipe epitomizes summer comfort food. With two cups of fresh corn kernels, creamy, salty feta (Bulgarian or French, if we're getting very specific), and the mix of basil and red pepper flakes, this mac and cheese is rich, cozy, and devastatingly easy to make.

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How To Make the Best Shrimp Boil in the Slow Cooker — Cooking Lessons from The Kitchn

I used to associate slow cooker meals with soups and stews and comfort food, best enjoyed during the fall and winter months. But this summer my slow cooker has become one of my most-used appliances, thanks to its ability to churn out incredibly delicious meals without heating up the kitchen.

It's especially satisfying when the slow cooker helps me turn a somewhat-involved recipe into one that requires almost zero work — which is exactly the case for this slow cooker shrimp boil.

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How To Make the Best Garlic Butter Salmon in Foil — Cooking Lessons from The Kitchn

Tender, flaky salmon drenched in garlic butter is, hands-down, the best thing to cook on your grill this summer. It's exactly what you need to break up the tired cycle of burgers, chicken, and hot dogs, and it's by far the easiest way to serve salmon to a crowd.

Salmon can be intimidating to buy and cook (especially a large side of it), but this smart technique is totally foolproof. That's right — seasoning salmon with garlic, lemon, and butter and wrapping it tightly in foil guarantees success every single time. Here's how to make the best garlic butter salmon in foil.

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Recipe: Easy Shrimp and Broccoli Stir-Fry — Recipes from The Kitchn

Let the freezer be your culinary secret weapon against takeout or cereal for dinner. With a bag of cleaned shrimp and a pound of frozen broccoli stashed away, you can make a savory stir-fry in just about 30 minutes. Sweet shrimp and tender broccoli are tossed in a gingery, garlicky sauce, and a side of steamy, fluffy rice soaks it all up.

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Recipe: Texas-Style Quick Pickles — Recipes from The Kitchn

It's a cruel joke that canning homemade pickles comes right in the middle of summer, when the last thing you want to do is stand over the stove. That's why smart pickle-lovers take a shortcut and start with a jar of dill pickles — no steam bath required. Thanks to a cup of sugar and fiery heat from jalapeños, the simple pickles transform into a sweet-and-spicy Texas-style snack.

I dare you to find an easier pickle recipe than this — especially since the pickling is already done for you. You don't need any special equipment, and we love that you can use the pickle jar to store the pickles instead of hunting down a large Mason jar.

Although we can't imagine giving these away, Texans often wrap the pickle jars in red and green and give them as gifts during the holiday season (you'll often see them called Texas Christmas pickles). You can find them all over Texas, as well as some other parts of the South and Midwest. An ode to Texans' love of all things spicy and sweet, this thrifty recipe feels like it came straight from Granny's recipe box.

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How To Make the Ultimate Marinade for Tender Grilled Steak — Cooking Lessons from The Kitchn

A marinade is like an insurance policy for your grilled steak — not only will a simple marinade add flavor, but it will also help protect the beef against overcooking. Marinades have fallen out of fashion with the rise of brines and rubs, but there is a reason your mom always had a bag of marinating meat in the fridge: They work and they're delicious.

Marinating a steak requires just a few special considerations — like which cuts of steak to marinate for the grill and the right ratio of ingredients for flavor and easy cooking. All your efforts will be rewarded with a tender, juicy cut of beef that will take the guesswork out of grilling steaks.

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How To Make Perfect Cheesecake — Cooking Lessons from The Kitchn

Cheesecake should never be a source of anything except pure bliss. Not distress. Not frustration. Certainly never tears. Just dreamy, decadent, nonstop bliss.

So let's break down this whole process into easy pieces. Let's talk about ingredients, water baths, dealing with surface cracks — the whole shebang. Here's a step-by-step recipe that will help you make a creamy, no-fail cheesecake that is everything you ever dreamed it could be.

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Recipe: Spinach and Feta Frittata — Recipes from The Kitchn

While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta. The wilted greens are mixed with fresh dill and creamy, briny feta for just the right balance of fresh and rich flavors. It's the MVP of all-day eating, and just as satisfying straight from the oven as it is from the fridge atop a slice of toast with mustard.

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How To Make Crispy Baked Sweet Potato Fries — Cooking Lessons from The Kitchn

Mushy sweet potato fries make us sad. Far too often they're flimsy and limp, and passed off as a more sanctimonious way to eat french fries. But sweet potato fries deserve better. They have all the potential to be as shatteringly crispy as any regular fry, with all the extra flavor and sweetness we've come to love in sweet potatoes.

You can have all this without deep frying, double soaking, twice baking, or anything so involved. For the crispiest oven-baked sweet potato fries, you need to walk over to the pantry and take out the cornstarch because that ingredient is the secret.

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Recipe: Tomato Chickpea Salad — Recipes from The Kitchn

This is the kind of salad that can be tossed together at a moment's notice. Filled with good things like chickpeas and cherry tomatoes, it's simple yet still incredibly hearty and satisfying. Enjoy it as a light dinner, or pack it up for lunch and you might even think twice about ditching it for pizza.

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Recipe: Cheesy Tomato Chorizo Orzo Skillet — Recipes from The Kitchn

Quick skillet dinners are a smart choice all year long, but I find they're especially welcome on these warm summer days when the goal is to keep the kitchen cool. This one is full of chewy al dente orzo, sweet and juicy tomatoes, spicy Spanish chorizo, and, of course, nutty Parmesan or Pecorino cheese.

The orzo cooks directly in the skillet and releases some of its starch as it simmers, making this dish creamy and risotto-like — without the time commitment. It's simple and comforting, yet not at all heavy.

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How To Grill the Juiciest Pork Tenderloin in Under 30 Minutes — Grilling Lessons from The Kitchn

Picture this: You've got guests coming over for a cookout in less than an hour. What can you grill that will be both impressive and quick? The answer is almost always pork tenderloin. It's also the answer for quick weeknight dinners from the grill when you've run through the usual hot dog and chicken breast routine already. Hearty enough to serve four or more, pork tenderloin cooks up faster than you can whip up burgers with all the fixings.

Pork, especially the tenderloin, takes incredibly well to the smoky char of the grill. With just a smart dry rub of sugar, salt, and spices, pork tenderloin grills up with a thin, tender-crisp crust, while being incredibly juicy and, well, tender in the interior. Pork tenderloin is so crave-worthy that you'll be making it a regular on your dinner table this summer. Here are the four things you need to know for cooking juicy pork tenderloin in under 30 minutes.

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Recipe: Sheet Pan Shrimp Tacos — Recipes from The Kitchn

These just might be the fastest tacos we've ever made — and they're definitely the freshest and tastiest. You'll toss shrimp with fragrant cumin and spicy chili powder, roast for a few minutes until pink and juicy, and then pile them into warm corn tortillas. Top with a crunchy cabbage slaw, creamy avocado, and cool sour cream, and you have your answer to Taco Tuesday.

In fact, these tacos come together so quickly that you might just find yourself extending the taco tradition to other nights of the week — Taco Thursday, anyone? I say why not when things are this easy!

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Recipe: Easy Taco Slaw — Recipes from The Kitchn

I firmly believe every Taco Tuesday needs a solid taco slaw — one that's crisp and refreshing, just a bit creamy, and works with any filling you have on the roster for the night. Consider this your go-to recipe from here on out. Crunchy red cabbage and sweet carrots combine with spicy jalapeños and chopped fresh cilantro, and the whole mess is tossed with just a bit of mayo for creaminess and a big squeeze of lime juice for tang.

It's simple and straightforward — ready to complement any kind of taco, be it chicken, shrimp, beef, or black bean.

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SPONSORED POST: Recipe: Easy Roasted Summer Vegetables — Sponsored by Walmart

The grill gets all the hype when it comes to summer cooking, but that doesn't mean you should ignore your oven! It can be an invaluable tool for getting simple dishes like this roasted veggie side on the table all summer long.

Start by mixing up an easy, breezy garlicky Parmesan dressing. Then toss some buttery baby Yukon Gold potatoes and tender squash and zucchini in the dressing before letting them caramelize in the oven. Finish with juicy cherry tomatoes and sweet corn freshly cut from the cob for what may be summer's most effortless side.

Choosing the Best Ingredients

Whether these simple dishes really pop or not comes down to the ingredients you choose: Produce that's grown locally and bought in season yields big flavor. Walmart's produce aisle is filled with a summery smorgasbord of fresh, local fruits and veggies, and stores restock their selections at least once a day. Just pick what looks best that day and you'll know dinner will taste great.

Want to know how to pick the best of the produce aisle? We've got a guide for that ⇒

Staggering the Roast Times

When you're ready to roast your veggies, the key is to stagger their times. Start with the potatoes, zucchini, and summer squash, giving the potatoes time to soften and brown while the squash absorbs the garlicky Parmesan dressing. The cherry tomatoes and corn kernels need mere minutes in the heat, so toss them with the hot squash and potatoes and roast just until the tomatoes burst.

Serving This Dish

A fried egg on top makes the rainbow-hued vegetables breakfast-ready, or serve them over brown rice for a hearty, healthy lunch. Plate them simply along chicken or fish and you have a delightfully simple, impossibly easy summertime supper.

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Recipe: Marinated White Beans — Recipes from The Kitchn

When soaked in garlic and shallot-infused olive oil and tossed with lots of fresh herbs, plump white beans transform into a delicious multi-purpose dish. Bring them to a picnic, pile them onto thick slices of toast for dinner, or toss with cooked grains for a hearty and satisfying lunch.

This is just the kind of staple worth having on hand all summer long, when light, no-cook meals are the priority and effortless eating is on everyone's mind. These beans let you quit worrying about what's for lunch or dinner so that you can spend more time lounging on the porch.

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Recipe: Greek Chicken Grain Bowls — Recipes from The Kitchn

Want to make a killer grain bowl you look forward to eating again and again? It's as simple as drawing inspiration from a recipe you already love, and pairing it with a really good sauce. I love a classic Greek salad, so for this grain bowl I started with vibrant, crunchy salad ingredients (crisp cucumbers, juicy tomatoes, sharp red onion, and briny olives), partnered them with lemony, herby Greek-style chicken and a scoop of quinoa, and finished it off with a generous drizzle of tangy feta dressing.

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Recipe: Burrito-Stuffed Cabbage Rolls — Recipes from The Kitchn

The tortilla is the most disappointing part of a burrito, so why waste money on a package of rubbery wraps? Instead, opt for a few leaves of cabbage (yes, cabbage!), which can stand in as a wheat- and carb-free alternative to the standard burrito blanket.

These burrito-stuffed cabbage rolls are packed with ground beef, tomatoes, rice, and shredded cheese; nestled into a bed of salsa; and baked until the cheese bubbles and browns.

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