Strawberry Rhubarb Crisp

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat! This simple crisp recipe requires…

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strawberry rhubarb crisp in bowl

Tart rhubarb balances sweet, jammy strawberry flavor in this irresistible springtime dessert. If you can find rhubarb, you’re in for a treat!

This simple crisp recipe requires only some chopping and stirring and yields delicious results after a 40-minute bake. I’ve modified my original recipe to call for my favorite oat and almond flour-based topping, which happens to be gluten-free.

strawberry rhubarb crisp ingredients

This flavor combination was inspired by my friend Stephanie. She makes the best strawberry rhubarb pie, and I’m still daydreaming about the pie that inspired this recipe over ten years ago. Stephanie has her flaky pie dough technique down pat and bakes pies for all occasions. Maybe you are lucky enough to have a master pie maker in your life, too.

I am not Stephanie and I do not bake pies. I barely have the foresight or patience to chill pie dough, though I’ve been working on my technique over the years. Crisps are gloriously easy. No waiting. No fuss.

Bring your strawberries and rhubarb home and turn on the oven. This recipe is ready to go! Make it while you can.

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Muesli

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some…

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muesli recipe

Looking for a wholesome, make-ahead breakfast recipe? Muesli is the answer! Muesli is essentially homemade oat cereal, which originated in Switzerland. Just add milk, and maybe some fresh fruit. It stores well in the freezer for up to six months.

Not all mueslis are created equally—some are bland and blah. Not this one! This nutritious muesli recipe offers loads of texture and flavor. It features old-fashioned oats, nuts and seeds, optional coconut, and chopped dried fruit.

muesli ingredients

Toasting the muesli in the oven makes a world of difference. It brings out the savory, nutty flavors in the oats, nuts and seeds and makes your kitchen smell lovely. The oven’s heat also firms up the oats a bit, offering even more texture. It’s absolutely worth the effort!

My other trick is adding a maple syrup splash to the mixture before toasting. The subtle sweetness substantially improves the flavor.

You probably have everything you need to make muesli already, so let’s preheat the oven and start mixing. Below, you’ll find many options for adapting the recipe to your pantry.

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What to Cook This May

May is here! The trees are loaded with bright green leaves and I’m thriving on the abundant sunshine. My attention is divided between redesigning this website (launching…

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What to cook with May #seasonalrecipes

May is here! The trees are loaded with bright green leaves and I’m thriving on the abundant sunshine. My attention is divided between redesigning this website (launching soon!) and loading our garden with perennials while the time is right. Grace loves to help water the plants with her cute green watering can.

Several holidays are coming up. For Cinco de Mayo, browse Mexican recipes here (start with the guacamole and margaritas). For the Kentucky Derby, try a maple-sweetened mint julep or strawberry-infused mint julep (start infusing the bourbon now). For Mother’s Day, check out my spring brunch roundup.

The farmers’ markets will become more colorful each week this month. Below, you’ll find some of my favorite spring recipes so we can make the most of our fresh produce.

Asparagus

Roasted asparagus with lemon and Parmesan is a beautiful side dish! - cookieandkate.com

Perfect Roasted Asparagus

Gluten free and easily vegan (skip the cheese)

“This is an easy and very tasty way to prepare asparagus. I could eat it every day. My 8 year old loves it too. I add parmesan and lemon. I roast the asparagus in my oven for 9 minutes. Thank you for the recipe!” – Anna

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Paloma Cocktail

Love a good paloma? Me, too. The paloma is a delightfully fizzy grapefruit, lime and tequila cocktail hailing from Mexico. If you enjoy a Greyhound, grapefruit margarita…

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paloma cocktail recipe

Love a good paloma? Me, too. The paloma is a delightfully fizzy grapefruit, lime and tequila cocktail hailing from Mexico. If you enjoy a Greyhound, grapefruit margarita or ranch water, this cooling drink is right up your alley.

South of the border, palomas are typically made with grapefruit soda like Squirt or Jarritos, which taste similar to Sprite to me. Up here, bartenders often mix them with fresh grapefruit juice and sparkling water instead. I prefer mine to be less sweet and more citrusy, so I love the made-from-scratch option.

paloma ingredients

This paloma recipe is made from scratch with basic ingredients. You’ll need tequila, fresh grapefruit and lime, simple syrup (which is very easy to make), and Topo Chico or sparkling water. Make them at home with top-shelf tequila and you’ll enjoy a better paloma for less money than you’d pay a restaurant.

To make this paloma, we’ll shake everything but the Topo Chico in a cocktail shaker filled with ice. Shaking the ingredients together yields the kind of paloma you’d receive at a fancy cocktail bar. It’s a brief step that is worth the extra effort.

Finally, we’ll pour the mixture into a glass filled with ice and top it with Topo Chico to retain all those glorious bubbles. You can watch how it all comes together in the brief video below.

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Crispy Roasted Chickpeas

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted…

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crispy roasted chickpeas recipe

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

chickpeas

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

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Baked Goat Cheese

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory. This irresistible appetizer comes together quickly…

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baked goat cheese recipe

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

baked goat cheese ingredients

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

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What to Cook This April

Spring is here, daffodils and all, and I’m just thrilled about it. April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find…

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Learn what's in season this month at cookieandkate.com!

Spring is here, daffodils and all, and I’m just thrilled about it. April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the full list below, and even more spring recipes here.

Asparagus

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

Spring Veggie Stir-Fry

Easily gluten free and vegan

“Love this stir-fry! I have made it several times now, all with different vegetables, and it has turned out great every time. So delicious and full of flavor. Thanks!” – Kiara

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Lemon Posset

Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect…

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lemon posset with berries

Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect after a big meal. I’m downright obsessed with this recipe. Keep reading and you’ll see why!

Posset is an easy make-ahead dessert to offer at parties in individual servings. It would be lovely at Easter and Mother’s Day celebrations, baby showers, dinner parties, and more.

To make posset, you’ll need just four ingredients—heavy cream, sugar, lemons and vanilla extract—and a few extra hours to chill it in the refrigerator. You can make posset the night before and even freeze the leftovers.

lemon posset. ingredients

Posset has been consumed in Britain for well over 600 years, though it was originally a hot drink made from sweetened, curdled milk mixed with wine or ale. It was often served to help cure colds or fevers. The modern chilled citrus and cream version came to be in the twentieth century. Since the recipe is British, posset is pronounced like “pocket” but with an s.

I first attempted posset for my cookbook, but I overcomplicated the recipe by trying to serve the posset like cheesecake squares over graham cracker crust. In hindsight, it’s best served simply in small containers, and garnished as desired. Years later, my husband reminded me of posset after he made some on a whim after finding the concept on Instagram.

I pulled out my old notes and tweaked the amounts of cream to use one full pint, used just enough sugar so it’s not too sweet, and specified the exact amounts of lemon zest and lemon juice rather than calling for two or three lemons, which always vary in size. To achieve a consistent consistency, I found a trick from America’s Test Kitchen—we’ll know the mixture is done simmering once it has reduced to two cups. This tested and perfected recipe is ready for your kitchen!

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Veggie Black Bean Enchiladas

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on…

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vegetarian enchiladas recipe

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

vegetarian enchilada ingredients

This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

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What to Cook This March

I’m so glad we made it to March. The days are growing longer already and I love how the spring sunshine illuminates our kitchen. The daffodils that…

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Learn what's in season this March

I’m so glad we made it to March. The days are growing longer already and I love how the spring sunshine illuminates our kitchen. The daffodils that we planted last fall are showing their green leaves already.

Asparagus is on its way and we’ll finally have more fresh fruits and vegetables to work with this month. I’m looking forward to cooking my favorite green curry soon, shown below. You’ll find more seasonal recipes in this post!

Asparagus

Simple, vegetarian Thai green curry recipe featuring asparagus, carrots and spinach! cookieandkate.com

Thai Green Curry with Spring Vegetables

Easily gluten free and vegan

“I made this for dinner tonight and it was the best green curry I have ever had, better than our favorite restaurant where we get it. So thankful I found this recipe so I can make it at home. Thanks so much for sharing, it was absolutely delicious!!!” – Ashley

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