This zucchini muffins recipe is one of my favorite ways to use up summer zucchini. A perfect breakfast or snack, the muffins are sweet, soft, and incredibly moist, thanks to 2 whole cups of shredded zucchini inside them. Vanilla, nutmeg, and cinnamon f…
A high-protein, low-carb cheese cracker the tastes divine, even if you’re not worried about all that stuff. Dip ’em, dunk ’em, devour ’em.
If you took all the best summer veggies, chopped ’em up and dressed them in a liltingly sweet and tangy dressing, you’d end up with this stunning salad.
An exquisitely flavored and heavenly textured frosting–light, silky, buttery, and full of pistachio nuttiness. Perfection on a cake. Or a spoon.
This cake is nothing short of extraordinary. It’s delicately flavored with white chocolate and has a dreamy crumb.
Looking for an easier, yet still flaky and tender, pie crust? This little beauty is a little more forgiving and perfect for either sweet or savory tarts.
Tomato pie is a summer staple that combines tart and peppery flavors to fantastic effect, especially when combined with a cream cheese crust.
A simple little salad that uses height of summer tomatoes to great effect. A dash of Middle Eastern spices and salty cheese make it perfect.
An exceptionally tasty way to serve zucchini that’s not basic or boring. Garlicky, tangy, and minty, it makes a side dish that definitely stands out.
A simple, rustic, and flavorful vegetarian dinner that only takes a handful of ingredients and 45 minutes. Also, it tastes really fantastic. What’s not to love?
Extraordinarily easy and exceptionally tasty dilly beans are within your grasp. Seriously. They’re tangy, crisp, and outrageously good.
An easy-peasy breakfast (or anytime) that’s full of veg. Zucchini adds some greenery to your basic scrambled eggs.
“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Wow. Just wow.” That’s what folks are saying about these biscuits.
A refreshing finish to dinner, or just to cleanse your palate, this sparkling sorbet is easy and utterly delish.
A deeply spiced, but not spicy, Turkish potato and tomato casserole that makes a superb side dish. Serve with yogurt, lemon, and even a sprinkle of nuts.
A modern take on breaded and fried eggplant Parmesan builds layers of smoky, grilled eggplant, fresh basil, and creamy burrata. It’s subtle and superb.
A bright and herby chutney, that’s packed with garlic and lime. And it has peanuts, an unexpected ingredient that adds just a little touch of umami that won’t go unnoticed.
This simple caramel sauce was made for weeknight cravings that desperately demand scooping something sweet by the spoonful.
If you love cold brew coffee, learn how to make cold brew concentrate at home! Don’t worry, you don’t need any special equipment or fancy ingredients. My cold brew recipe is easy to make with just coffee grounds, cold water, a Mason jar, an…
Sometimes, you just want to make a few little jars of preserves without all the fuss of a day-long canning ordeal. We hear that—here’s the perfect place to start.
This pesto pasta salad recipe is super summery and fresh! Vibrant basil pesto (preferably homemade) coats curly noodles, juicy cherry tomatoes, crunchy pine nuts, and creamy mozzarella cheese. Lemon juice peps it up, and whole basil leaves and arugula …
Pretty much exactly what you think of as quintessential potato salad—potatoes, eggs, relish, mayo, celery. Who needs bells and whistles when you have perfection?
Like a pie in bar form, with a crisp crust and a soft, lemony, blueberry-filled center. These bars are a big hit at summer barbecues when you’re in the mood to share.
In this Paula Deen tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A spell in the oven makes everything irresistibly golden.
Here’s a recipe for a small batch of strawberry jam, without all the fuss of traditional canning. Ready in less than an hour, with all the lush taste of peak strawberry season.
