Our 14 Best Winter Dessert Recipes

When the holiday season ends but cold and darkness persist, we often find ourselves stuck inside, contemplating some of life’s bigger questions like, “What should I make for dessert this morning evening?” If you’ve asked yourself that question lately (…

When the holiday season ends but cold and darkness persist, we often find ourselves stuck inside, contemplating some of life’s bigger questions like, “What should I make for dessert this morning evening?” If you’ve asked yourself that question lately (as I have), there are countless options to choose from.

For me, winter is the season to celebrate the more subtle flavors of the dessert category (think: brown butter, maple, and olive oil). And while I’ll never say no to a warm, fresh-from-the-oven treat on a frigid day, winter desserts are much more than baking projects. Cold desserts like chocolate mousse and coffee ice cream are sometimes exactly what you’re in the mood for after a day of shoveling snow, sled pushing, or ice skating. Put plainly: Winter desserts have range and are worth exploring—here are 14 of our favorite recipes to try.

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22 Hearty Winter Salads We Call Comfort Food

Temperatures are dropping, jackets and scarves are out, and all we’re craving are casseroles, sizzling cheesy sandwiches, and warm, winter soups—foods that are best eaten curled up on the sofa while searching for the next TV show to binge-watch. When e…

Temperatures are dropping, jackets and scarves are out, and all we’re craving are casseroles, sizzling cheesy sandwiches, and warm, winter soups—foods that are best eaten curled up on the sofa while searching for the next TV show to binge-watch. When envisioning these types of cozy comfort meals, salad may not immediately come to mind, but we're here to prove they should. Rather than the light and refreshing salads you might gravitate towards during the summer, winter salads should be hearty and filling—enough to sustain you during even the coldest of days.

Jazz up your salads with eye-popping colors and textures: Add cooked grains such as quinoa or farro, and throw in oven-roasted squash, beets, or Brussels sprouts. Winter greens—like leafy kales and chards—are always welcome, as are abundant toppings: Additions like toasted pine nuts, dried cranberries, and tangy feta can transform a humble side salad into the main event.

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15 Fall Salad Recipes to Try

These fall salad recipes highlight the best the season has to offer! Autumn produce makes hearty and delicious salads everyone…

A Couple Cooks – Recipes worth repeating.

These fall salad recipes highlight the best the season has to offer! Autumn produce makes hearty and delicious salads everyone will love.

Fall salad recipes

When the weather starts to get cooler, our minds drift immediately to cozy squash, feathery Brussels sprouts and tart apples. It’s fall salad time! While summer salads have their place, there’s something about autumn salad that has our heart. Maybe it’s the way sweet tart vinaigrettes pair with sweet potatoes and pomegranate seeds?

Whatever the case, here are all the best fall salad recipes to enjoy autumnal eating! There’s something with just about every ingredient of the season. From leafy greens to root veggies, they’re all beautifully bright, healthy and utterly delicious.

And now…the best fall salad recipes to try!

More fall inspiration

Need more fall recipes? We’ve got you covered. Here are more great recipes for eating in autumn:

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Pear salad

15 Fall Salad Recipes: Pear Pecan Salad & More!


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6

Description

This pear salad recipe is full of contrasts, with gorgonzola, toasted pecans, and a tangy poppy seed dressing. It’s a showstopper!


Ingredients

For the pear salad

  • 1 ripe pear
  • 1 shallot
  • ½ cup pecan pieces
  • 8 cups mixed baby greens
  • ½ cup pomegranate seeds
  • ⅓ cup gorgonzola cheese crumbles (or feta cheese or goat cheese; omit for vegan)

For the dressing (makes ¾ cup; use approximately 6 tablespoons for 4 servings)

  • ¼ cup granulated sugar (or honey)
  • ¼ cup white vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion flakes
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
  • 1 tablespoon poppy seeds

Instructions

  1. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion flakes, and kosher salt. Gradually whisk in the grapeseed oil about 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. Serve immediately or store in a sealed container or jar until serving (allow to come to room temperature if refrigerated).
  2. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. See How to Cut a Pomegranate for instructions on removing pomegranate seeds.
  3. If time, toast the pecans: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  4. Serve: Place the greens on a plate or platter. Top with the pear slices, shallot, toasted pecans, pomegranate seeds, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Salad
  • Method: Raw
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Fall salad, Fall salad recipes, Autumn salad

A Couple Cooks - Recipes worth repeating.

Best Grilled Vegetables

Here’s how to make grilled vegetables! Fire up the grill for the best summer side dish that goes with any…

A Couple Cooks – Recipes worth repeating.

Here’s how to make grilled vegetables! Fire up the grill for the best summer side dish that goes with any meal.

Grilled Vegetables

It’s grilling season! The grill brings a crisp char and irresistible smoky flavor to everything it touches. And don’t relegate it just to burgers or ribs. Make your side dish at the same time with these best grilled vegetables! This mix of veggies is delicious, colorful, and the best part: they all cook at approximately the same rate. Throw them together with a quick mix of balsamic, olive oil and a hint of rosemary, and you won’t be able to stop eating them.

Ingredients for grilled vegetables

You can grill just about any vegetable. At the same time, you can’t just throw them all and hoping for the best! Some vegetables are tougher than others, like carrots and potatoes. This type of vegetable needs to be parboiled before grilling. In this mix of best grilled vegetables, we’ve picked veggies that all cook with a similar timing. Here’s what you’ll need:

  • Baby bella mushrooms
  • Green beans
  • Red and orange bell peppers
  • Zucchini
  • Yellow squash
  • Red onion

Do vegetables work with this timing? Yes! You can try small florets of broccoli, asparagus spears, or small cubes of eggplant in this mixture.

Grilled vegetables

How to grill vegetables

All you really need to know about grilled vegetables, aside from which to pair together, is the grill temperature and timing. Memorize those few things, and then make this recipe on repeat all summer! For this recipe, you don’t even need a grill basket. You can throw these veggies right onto the grates! Here are the basic steps for how to grill vegetables (or jump to the recipe below):

  • Preheat a grill to medium high heat (that’s 375 to 450 degrees Fahrenheit).
  • Chop the vegetables into bite sized pieces. You can leave the green beans whole.
  • Mix with olive oil and kosher salt. See the quantities in the recipe below.
  • Grill 14 to 17 minutes with the vegetables directly on the grates, turning every few minutes as grill marks appear.

Optional: add a quick and easy sauce!

You can eat these grilled vegetables right off the grill and they taste incredible. Even better? Mix them with a quick mix of olive oil and balsamic vinegar to heighten the flavors. All you need is 1 tablespoon of each, and it adds just the right shine and hint of brightness to the veggies. We like to add 1 clove grated garlic and ½ teaspoon fresh rosemary to really bring out the flavors.

Grilled Vegetables

Or, serve with a dipping sauce!

You can also serve grilled vegetables with a dipping sauce! Creamy sauces like aiolis, honey mustard or even Green Goddess dressing make irresistible dips. Here are a few ideas:

More grilled vegetables recipes

Didn’t find what you’re looking for? Here’s a list of master recipes of how to grill any vegetable you want to cook: on its own! Infuse sweet smokiness into bell peppers. Try sizzling, meaty portobello mushrooms. Grill up some tender asparagus to go with your salmon. Even try grilled avocado or BBQ cauliflower for a unique twist! These truly are the best grilled vegetables to make at home…ready to make an appearance as an easy side dish at your next grilled meal.

Grilled main dishes & desserts to pair

Want to accessorize with these grilled vegetables? Here are some of our top grilled dinner ideas to pair…plus some tasty grilled desserts!

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Grilled Vegetables

Best Grilled Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Here’s how to make the best grilled vegetables! It’s the perfect easy side dish for grilled dinners. 


Ingredients

  • 8 ounces baby bella mushrooms, sliced in half
  • 8 ounces green beans
  • 2 bell peppers, sliced
  • 2 small zucchini or yellow squash, cut into bite sized triangles
  • 1 medium red onion, quartered
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, grated
  • ½ teaspoon chopped fresh rosemary

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
  2. Cut the vegetables. Toss them with 2 tablespoon olive oils and 1 teaspoon kosher salt. Add the vegetables directly to the grates and cook for 14 to 17 minutes, turning every few minutes as grill marks appear. When vegetables are tender, remove them to a bowl (if any pieces start to char early, remove to a bowl while remaining cook).
  3. Meanwhile, in a small bowl mix together 1 tablespoon olive oil and ¼ teaspoon salt with the balsamic vinegar, grated garlic and fresh rosemary. Once all the vegetables are cooked, pour the sauce onto the vegetables and toss. Serve immediately. 
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Grilled vegetables, Best grilled vegetables, How to grill vegetables

More summer recipes!

Summer is all about the grill! To go with these grilled vegetables, we’ve got lots more recipes, from grilled dinners to summer drinks:

A Couple Cooks - Recipes worth repeating.

20 Summer Salad Recipes You Need Now

Here are all the summer salad recipes you need! These classic salads are perfect for cookouts and barbecues all season…

A Couple Cooks – Recipes worth repeating.

Here are all the summer salad recipes you need! These classic salads are perfect for cookouts and barbecues all season long.

Summer salad recipes

Once the weather is finally warm, summer salad recipes are where it’s at! Salads are ideal for highlighting the fresh produce of season: and perfect side dishes for cookouts and barbecues. Here are a few of our very favorite summer salads for all your summery occasions. This list includes only side salads: perfect for pairing with burgers, a grilled meal, or to round out the pitch in table. Looking for main dish salads instead? Keep reading: we’ve got something for everyone!

And now…our top summer salad recipes!

Want more summer salads?

Don’t worry: we have lots more salads where those came from! Outside of these summer salad recipes, try these main dish salad concepts that are perfect for the season. Here are a few more summer recipes we enjoy:

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Peach Salad

20 Summer Salad Recipes You Need Now


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.


Ingredients

For the salad

  • ¼ cup sliced almonds
  • 6 to 8 cups mixed greens (we like a mix of butter lettuce and other greens)
  • 3 small (or 2 large) ripe peaches
  • 1 handful red onion slices
  • ½ cup canned corn, drained (or fresh corn or grilled corn)
  • 2 ounces soft goat cheese, crumbled (or feta cheese; omit for vegan)

For the dressing

  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup olive oil

Instructions

  1. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
  3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
  4. Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Summer
  • Diet: Vegetarian

Keywords: Summer Salads, Summer Salad Recipes

A Couple Cooks - Recipes worth repeating.

20 Summer Desserts Everyone Should Try

Here are the best summer desserts to end a meal! These easy classic dessert recipes feature the fruits of the…

A Couple Cooks – Recipes worth repeating.

Here are the best summer desserts to end a meal! These easy classic dessert recipes feature the fruits of the season.

Summer desserts

Need to end your summer meal on a sweet note? You’ve come to the right place. Here are our top summer desserts that end a meal in style, featuring all the best fruits the summer has to offer! There are the classics like strawberry shortcake, with tender flaky biscuits and sweet red berries. Then there are unique treats like grilled apples, tender from the grill and topped with melty vanilla ice cream. Really, there’s something for everyone, with every type of sweet summer fruit. Ready to give them a taste?

And now…the best summer desserts to try!

Even more summer dessert recipes

Those were our top tier summer dessert recipes: but we’ve got lots more to choose from! Here are a few more that stand out in our favorites:

  • Easy Apple Crumble This easy recipe fills a 9 x 13 inch pan with crunchy topping and a gingery apple filling.
  • Chewy Cookie Cake This chewy chocolate chip cookie cake recipe is a serious crowd pleaser: the perfect treat for pitch ins!
  • Easy Applesauce Cake Perfectly moist, scented with cinnamon and brown sugar. And you mix the entire dough in the cake pan! No mixing bowls required.
  • Blueberry Banana Ice Cream Bananas and berries blended into a healthy spin on ice cream! Sometimes called “banana nice cream,” it’s oh so good.
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20 Easy Summer Desserts: Strawberry Pie & More!


  • Author: Sonja Overhiser
  • Prep Time: 2.5 hours
  • Cook Time: 30 minutes
  • Yield: 8

Description

This strawberry pie recipe has incredible flavor: an elevated take on the classic! Serve it to impress and everyone will ask for the recipe.


Ingredients

  • 1 pie crust*: Homemade Pie Crust, purchased crust, or Vegan Pie Crust
  • 2 pounds fresh strawberries
  • ⅓ cup granulated sugar (or coconut sugar)
  • ⅓ cup honey (or agave syrup or maple syrup for vegan)
  • ½ tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch kosher salt
  • ¼ cup cornstarch**
  • ¼ cup water
  • Homemade whipped cream, to serve

Instructions

  1. Make the crust: Follow the directions in the Homemade Quiche Crust recipe to make the dough and shape it into a 9-inch pie plate. You can do either a fork pressed edge or a fluted edge. Then freeze the crust in the pie pan for 30 minutes (this helps to avoid shrinkage; you can skip the freezing portion for a purchased pastry crust).
  2. Preheat the oven to 375 degrees Fahrenheit. 
  3. Blind bake*: Remove the dough from the freezer. Crumble a sheet of parchment paper, then place it gently on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake an additional 14 to 15 minutes until the bottom is golden brown (note that the timing may vary if you use store-bought pastry dough). Remove from the oven and allow the crust to cool completely before adding the strawberry filling. To cool it quickly, you can very gently slide it into another pie pan of the same size and place it on a cooling rack; this should cool it in about 10 to 15 minutes while you make the filling. (Or, the baked crust can be wrapped in plastic and stored in the refrigerator for 2 days.)
  4. Make strawberry filling: Wash, destem and quarter the strawberries lengthwise, cutting very large berries into smaller pieces. Take 1 cup of the quartered strawberries (reserve the rest), place them in a bowl, and smash them with a fork until each one is mashed. Add the smashed berries and their juices to a large saucepan. Add the sugar, honey, vanilla, cinnamon, and salt. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.
  5. Then in a small bowl, combine the cornstarch with ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan and cook, stirring often while it bubbles, for 1 to 2 minutes until very thick and glossy. Turn off the heat. Add the remaining fresh strawberries to the pan and turn with spatula until they are fully coated with the very thick sauce. 
  6. Immediately scoop the strawberry filling into the cooled pie crust. Use clean fingers to arrange the strawberries in the top layer (you may need to flip some over to make it look nice). Allow to cool in the refrigerator for 2 hours before serving until it sets. Serve topped with homemade whipped cream. Lasts up to 3 days refrigerated.

Notes

*Blind baking the pie crust shrinks it a bit. For a larger puffy crust, you can make 1.5 times the recipe and cut scraps to reinforce the sides. Go to How to Blind Bake a Pie Crust.

**Arrowroot may work as a substitute, but we have not tested it. Try at your own risk!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Summer desserts

More summer resources

Looking for more summer recipes? We’ve got you covered. Here are a few more summer collections:

A Couple Cooks - Recipes worth repeating.

The 40 Best Broccoli & Friends Recipes We Know

We’re crowning broccoli (pun intended) the MVP of green vegetables—in springtime and all the time. You’ve seen it take the stage as an attention-grabbing side dish; it often mingles with cheddar for creamy soups and crunchy casseroles; and it tends to …

We’re crowning broccoli (pun intended) the MVP of green vegetables—in springtime and all the time. You’ve seen it take the stage as an attention-grabbing side dish; it often mingles with cheddar for creamy soups and crunchy casseroles; and it tends to make its way into all manner of pasta dishes, both hot and cold.

You'll notice that a few of these recipes call for broccolini (aka baby broccoli or Chinese broccoli, which has a sweeter flavor and thinner form than regular broccoli) or broccoli rabe (aka rapini, which is a bitter cousin to broccoli in the mustard family). Broccolini and broccoli rabe look very similar but taste pretty different, so keep an eye out for which one you're grabbing from the store or market before cooking. In general, you can swap in one for the other—or regular ol' broccoli for either—in any of these recipes, but just know that the flavor might be slightly different.

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26 Spring Dinner Ideas to Put Some Pep in Your Step

Spring ushers in the best weather and the best veggies—asparagus, green beans, tender fresh herbs, rhubarb, ramps, cabbage, spring onions, baby spinach, and peas. As soon as I turn the page on our calendar to March (raise your hand if you still use a p…

Spring ushers in the best weather and the best veggies—asparagus, green beans, tender fresh herbs, rhubarb, ramps, cabbage, spring onions, baby spinach, and peas. As soon as I turn the page on our calendar to March (raise your hand if you still use a paper wall calendar), I can’t help but get excited about all of the sweet and savory springtime dishes to come. To kick off many weeks of 50-degree weather and finally getting to dry-clean your parka (that is, for our friends up north), these quick and easy spring dinner ideas will perk up your meal any night of the week.


1. Asparagus & Fava Beans With Tonnato

Tonnato—a creamy, rich Italian condiment made with tuna, anchovies, lemon, capers, and mayonnaise—is the perfect foil to spring’s freshest, greenest produce. Recipe developer Melina Hammer pairs the sauce with fava beans and asparagus, but feel free to swap those out for your favorite seasonal veg.

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Our Silkiest, Creamiest, Absolute Best Risotto Recipes

Have you ever met someone who wasn’t absolutely head over heels for risotto? No? Same here. There’s something about this cheesy, creamy dish that will instantly transport your taste buds to a hole-in-the-wall trattoria in Milan, no matter where in the …

Have you ever met someone who wasn't absolutely head over heels for risotto? No? Same here. There’s something about this cheesy, creamy dish that will instantly transport your taste buds to a hole-in-the-wall trattoria in Milan, no matter where in the world you’re dining. Since most people can’t fly to Italy on a moment’s notice, we’re bringing a taste of Nonna’s cooking to your own kitchen with these 22 risotto recipes.

Here, you’ll find traditional methods for cooking risotto in a large skillet or saucier, as well as a modern-day technique, which calls for cooking risotto in an Instant Pot. Whether you're looking for an excellent vegan version or want to cook an extra-special saffron-infused dish—for a crowd or just for one—our best risotto recipes will make you say, “That’s amore!”

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Our 10 Most Popular New Recipes in November

Our editors started talking about Thanksgiving this year as soon as Thanksgiving last year was over. We started publishing holiday recipes long before November kicked off. All of which means—no, there is not a single roast turkey on this list. You’re w…

Our editors started talking about Thanksgiving this year as soon as Thanksgiving last year was over. We started publishing holiday recipes long before November kicked off. All of which means—no, there is not a single roast turkey on this list. You’re welcome! Instead, we’ve got a savory pie that just happens to be vegan, a feel-good farro bowl with broccoli and olives, and a few-ingredient apple dessert that couldn’t be prettier if it tried.

10. Vegan Mushroom Pie With Melted Leeks & Herbs

Don’t take my word for it—according to one reviewer, this savory pie is: “Truly one of the best and most beautiful things I've ever made.”

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