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9 recipes found
Lemon Zucchini Bundt Cake
It seems like everyone has a glut of zucchini in the summer, and this is a great way to make a dent in that pile of produce. This simple cake batter has a hint of cinnamon and a generous amount of lemon zest, and the finished cake is coated with two layers of lemon glaze for a crackly, sweet and tart finish. The classic Bundt shape and its long shelf life makes this the perfect cake to have on your counter for both afternoon snacks and unexpected guests all season long.
Broccoli Soba Salad
Inspired by the flavors of crave-worthy yamitsuki, a Japanese cabbage dish named for its addictive qualities, this broccoli soba salad is an assured crowd pleaser. A brief marination in salt tenderizes the broccoli, making it more receptive to a humble yet powerful trio of seasonings: salt, garlic and sesame oil. The unlikely addition of vegetable stock paste or bouillon powder bolsters the emphatic umami of this dish; if you have MSG in your pantry, you could add a few pinches of that instead. Using both the flower and stalk of the broccoli adds both texture and crunch to the foundation of nutty soba noodles. This is the perfect prep-ahead dish, as it benefits from chilling to allow the flavors to meld and the soba to become firmer and less fragile.
Bacon Ranch Potato Salad
Destined to be the star of your next cookout, this potato salad is loaded with thick, crispy bacon, shredded Cheddar cheese, jammy eggs and crunchy scallions, all wrapped in a tangy, herby hug of ranch dressing. If feeding a crowd isn’t in the cards, this recipe is hearty enough to be a meal on its own, and lasts for days in the refrigerator. Feel free to add more vegetables to the mix, like tomatoes, cucumbers or celery; just be sure to add them right before serving to keep the bacon nice and crunchy.
Ranch Grilled Chicken
Rich and creamy, herbaceous and garlicky, homemade ranch dressing serves as a marinade for chicken that gets charred on the grill outside, or in your kitchen on a grill pan. To freshen things up, make a crunchy, lemony radish salad with the same herbs used in the dressing, bringing the flavors back full circle. You can use the radish greens too, but if they aren't in their tender prime, try another leaf like arugula or butter lettuce. For a starchy moment, serve this with grilled or fresh bread.
Sugar Cookie Bars With Berries
Draped in frosting and adorned with festive berries, these sheet-pan cookie bars are fit for a party. Browned butter and cream cheese give the cookie depth and richness, plus a pleasantly chewy texture. The fluffy vanilla frosting is a canvas for whichever berries look best at the market. If you like, dust the fruit with a bit of powdered sugar just before serving for a little extra flair. The cookie and frosting can both be prepared the day before your celebration, but you’ll want to assemble and dress with the berries the day you plan to enjoy this dessert. For the cleanest slices, use a long, sharp knife and gently cut through the berries and cookie base.
Homemade Choco Tacos
Easy choco tacos filled with vanilla fudge-swirl ice cream, dipped in a peanut chocolate magic shell. They're delicious and a great weekend project!
Dairy-Free Creamy Pasta Primavera
An early summer, dairy-free spin on the classic spring pasta dish, this uses oat milk, seasonal vegetables, plus a few tricks that make it even easier to make.
Spanish Gin Tonic (Gin Tonic Español)
Like a maximalist G&T, the Spanish gin tonic is served in a large balloon glass filled with ice, herbs, and citrus that amplify the botanicals of the gin.
Norwegian Custard Buns (Skolebrød)
These cardamon-infused custard buns are filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut.