This vibrant summer farro salad combines nutty farro, roasted zucchini, sweet corn, cherry tomatoes, and red onion with a punchy pistachio pesto. Perfect as a vegetarian main or a hearty side, it captures the essence of peak-season produce. Add grilled protein for an effortless, flavor-packed summer meal.
A cookbook club review of Louisa Shafia’s The New Persian Kitchen, featuring standout Persian recipes including ash-e reshteh, kufteh, shirin polo, yogurt dips, stuffed tomatoes, persimmon cheesecake, and saffron ice cream. See which dishes were worth making and why this menu worked so well for a group dinner at home.
Eric Kim’s no-churn vanilla ice cream pairs a simple whipped-cream base with a rich dalgona butterscotch sauce made with dark brown sugar and instant coffee. The sauce adds buttery caramel flavor and balancing bitterness. Make the full recipe, or spoon the sauce over store-bought vanilla ice cream for a shortcut.
Escape the summer heat with Ina Garten’s array of frozen delights. Whether you’re craving homemade Milk Chocolate Oreo ice cream, simple store-bought “Ice Cream” Sandwiches, or impressive desserts like Raspberry Baked Alaska, Ina has the perfect cool treat for every palate.
This Spiced Speculoos Cookie Pudding is a nostalgic twist on classic dirt pudding, swapping Oreos for speculoos and Cool Whip for cinnamon whipped cream. Inspired by Midwestern potlucks, it’s an easy, no-bake dessert that delivers big flavor with minimal effort – perfect for summer BBQs, picnics, or anytime you need a sweet crowd-pleaser.
This CSA guide shares practical recipe ideas for cauliflower, fennel, Swiss chard, zucchini, basil, cabbage, scallions, potatoes, dill, and broccolini. Find tested recipes, no-recipe cooking methods, and simple preservation tips to help you use up seasonal vegetables before they wilt, spoil, or take over your refrigerator, with less food waste.
Recreate The Highroller Lobster Co.’s famous lobster grilled cheese at home with buttery English muffin bread, sharp cheddar, Jarlsberg, and a generous quarter-pound of lobster meat. The sandwich is rich and melty without overwhelming the lobster, and store-bought picked meat makes it surprisingly practical for an indulgent weeknight dinner too.
These vegan date and almond bars combine dates, almonds, oats, coconut, cinnamon, and maple syrup into a chewy, lightly sweet snack. Easy to make and naturally satisfying, Lidey Heuck’s Lidey Bars are a healthy-ish treat that keeps well and tastes like an actual dessert, no pretending required, all week long.