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Fruit recipes

50 Sweet and Savory Peach Recipes For Summer

Your favorite summer stone fruit is versatile enough for both sweet and sav...
Your favorite summer stone fruit is versatile enough for both sweet and savory dishes. At perfect ripeness, peaches are soft, juicy and can be eaten as is—but take things up ad notch by adding your ripe summer peaches to a salad, dessert, or main dish. With a natural juicy-sweetness and subtle acidity, these beauties deserve to be celebrated at every meal for the rest of the season.

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Weeknight Hummus Bowl

Our Weeknight Hummus Bowl makes a perfect healthy, bright, feel-good dinner...
Our Weeknight Hummus Bowl makes a perfect healthy, bright, feel-good dinner that’s still super satisfying. Plus, the leftovers make a great lunch or savory breakfast. Using pre-made hummus shaves off some time. We like Ithaca’s hummus, but you can use your preferred brand or even make your own hummus. For less jammy yolk, cook the eggs for 8 to 10 minutes instead of 6. You can add, substitute, or omit toppings to your liking, depending on what’s in season and whether you’d like to make a more protein-rich meal with meat, beans, or feta. Go ahead and cook some extra eggs for breakfast or a snack, and eat leftover hummus with crudité or chips.
Recipes

Crispy Salmon With Cucumber-Tomato Salad and White Barbecue Sauce

If you aren’t drizzling white sauce on more than just barbecue, you should ...
If you aren’t drizzling white sauce on more than just barbecue, you should be. Case in point? This easy, crispy salmon dinner. Don’t bash skin-on salmon until you’ve tried it like this. Cooking the skin-on salmon over a relatively low heat allows the skin to render and crisp up, while the flesh stays tender and soft. The salad, though, with its pickle-like flavor from the vinegar, is the kicker here. Seasoning the cucumbers first gives them so much flavor from the start, resulting in a side that’s bright and adds vibrance that complements the salmon. The white barbecue sauce ties everything together, and even though it’s primarily mayonnaise, it doesn’t feel heavy. If you don’t want to make white sauce, buy some from your favorite barbecue joint or the grocery store. Serve with a glass of white wine.
Recipes

Pellet Grill Pulled Pork

Our Pellet Grill Pulled Pork is super tender and slides right off the bone,...
Our Pellet Grill Pulled Pork is super tender and slides right off the bone, and it's seasoned to strike the perfect balance between smoky and sweet. If you're a fan of barbecue sauce, this pork will go with whatever type you have, thanks to the all-purpose seasoning. Pellet grills can create dry environments, even for a fatty pork butt, so it's important to baste the pork to prevent the outer layer from drying out, so keep some basting liquid or a spray bottle on hand. When the pork butt reaches 155 degrees, it will start undergoing evaporative cooling. Basically, the meat will start sweating to the point where the internal temperature will no longer rise. We recommend pulling the meat at the stall, wrapping it in butcher paper or foil, and returning it to the smoker. This way, the high humidity and low evaporation will cause the internal temperature to rise quickly.
Recipes

Sheet Pan Honey-Mustard Sausages 

These simple Sheet Pan Honey-Mustard Sausages are about to become a staple ...
These simple Sheet Pan Honey-Mustard Sausages are about to become a staple in your kitchen. There’s minimal prep and cleanup, and everything comes together in less than an hour, so so it’s perfect for a weeknight. The crisp, creamy potatoes and charred peppers and onions make a perfect pairing for the sweet-yet-savory sausages, and adding parsley at the end provides just the right amount of freshness. You can find fresh bratwursts in the meat section of your grocery store, over by the proportioned burgers. You can also use fresh Italian sausages instead. Stirring the veggies together on the sheet pan means you use one less dish and also lets you grease the pan more efficiently. Pair with a green salad, a wedge of toasted sourdough bread, and a beer or glass of merlot or pinot noir for a well-rounded meal.

Summer Cookout Confidential

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How to Make Classic Crab Cakes

  The sweet, clean flavor of crab shines in this recipe for Classic Crab...
  The sweet, clean flavor of crab shines in this recipe for Classic Crab Cakes. This light but filling seafood staple mainly relies on ingredients that are already in your fridge and pantry and comes together in less than half an hour. We've also included a salmon variation if you're not in the mood for crab. 
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How to Make Grown-Up Pasta Salad

You know that pasta salad from childhood (you know the one—rotini, canned o...
You know that pasta salad from childhood (you know the one—rotini, canned olives, underripe grape tomatoes, cubed cheese)? It showed up at cookouts, sleepovers and every occasion in between, and it holds a special place in hearts a plenty—or at least it does around our office. So, we made a few swaps to create a fully grown uptake that still hits all the nostalgic notes we crave. Think a more sophisticated nood (we went orecchiette, but you can go with whatever you like!), buttery Castelvatrano olives (i.e. the best olives), juicy-sweet heirloom cherry tomatoes for dynamic color, hunks of savory salami, rich and creamy mozzarella pearls, radishes for fresh crunch, and an easy, from-scratch Italian dressing. Sure, it may require a trip to the grocery store’s olive bar, but trust us, it’s so worth it. 
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How to Make Fudgy Flourless Brownies

  No flour? No problem. The richest, fudgiest brownies you’ll ever bake ...
  No flour? No problem. The richest, fudgiest brownies you’ll ever bake don’t actually need it. The key to keeping these decadent one-pot brownies flour-free is cornstarch, and a combination of cocoa powder and melted chocolate give them their incredible chocolatey personality. The recipe calls for unsweetened natural cocoa; however, you can use Dutch processed if that’s what you have on hand (the flavor will be slightly different—but still delicious). With this flourless brownie base, you truly can’t go wrong—so while it’s not required, we highly encourage adding your favorite mix-ins. We found that peanut butter cups take these fantastically fudgy brownies over the top (in the best way). Find more tips for baking perfect brownies in this guide. 
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How to Make French Onion One-Pot Pasta

  Inspired by the deeply savory flavors of French onion soup, this singl...
  Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.   
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How to Make No-Yeast Cinnamon Rolls

  Most classic cinnamon roll recipes require yeast, which means these re...
  Most classic cinnamon roll recipes require yeast, which means these recipes also require you to let the dough rest and rise a couple of times before they make it into the oven… so the cinnamon rolls you start in the morning won’t actually be ready until later that day. But hold tight, no need to reach for the canned rolls—there’s another way. We developed these yeast-free cinnamon rolls specifically to deliver big on homemade flavor, while allowing you to wake, bake, and enjoy the gooey goodness all within an hour. Here, we swap the yeast for baking powder for instant lifting power and incorporate plain (not Greek) yogurt to enrich the dough with a little bit of tang to make up for the lack of yeasty flavor. They come together in a snap and you don’t even have to break out a mixer, as everything is combined by hand. Filled with buttery, gooey cinnamon-sugar ribbons and topped with a decadent, lick-the-bowl-worthy brown butter-cream cheese glaze, these buns are worth every bite. 
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