For my summer panzanella, I toss juicy tomatoes, toasted sourdough, charred corn, quick-pickled shallots, basil, and goat cheese in a bright tomato-Dijon vinaigrette. It’s my ideal warm-weather bread salad for July Fourth cookouts, tomato season, or any dinner that needs something fresh, crunchy, and satisfying.
Craving campfire nostalgia without leaving the kitchen? This Pie-Iron Pizza recipe brings the classic camping treat -marinara, mozzarella, and pepperoni grilled between buttered bread – straight to your stovetop. Made with a compact stovetop pie iron, it’s the easiest way to recreate that golden, melty, crispy campfire favorite anytime you’ve got a gas stove handy.
This was inspired by the dessert we enjoyed at Verjus is Paris the night we ran into Ina and Jeffrey but we’ve turned the volume up for this not-too-sweet layered showstopper.
This Jamaican-inspired jerk burger is made with juicy beef patties seasoned with hot jerk paste, melted pepper jack cheese, grilled fresh pineapple, red onion, lettuce, and sweet-spicy mango habanero pepper jelly. It’s a bold summer burger recipe with heat, sweetness, and just enough resort-vacation energy to ruin regular burgers.
These Hazelnut-Miso Puppy Chow Bars turn the classic muddy buddy snack into a crisp, sliceable dessert with a baked Chex crust, rich Nutella-miso ganache, and crunchy hazelnut topping. Sweet, salty, chocolatey, and nostalgic, they’re a grown-up twist on puppy chow that’s ideal for parties, holidays, and make-ahead desserts.
This Easter-ready Carrot Cake Trifle layers cinnamon-spiced cake, roasted pecans, and a cloud of cream cheese whipped cream. What started as a save-the-day dessert has become a showstopping staple. With carrots, pineapple, and plenty of nostalgia, it’s rich, light, and guaranteed to be the star of your spring table.
These crispy Reuben quesadillas pack chopped corned beef, sauerkraut, Gruyère, and sharp cheddar into buttery toasted tortillas. Toasted caraway seeds bring classic rye flavor, while a punchy Russian dipping sauce with pickles, horseradish, mustard, and sauerkraut brine ties everything together.
This Weeknight Pozole-Style Green Chili blends the bright, herbaceous flavors of pozole verde with the hearty texture of white bean chili. Roasted tomatillos, hominy, and tender shredded chicken simmer into a thick, cozy stew, finished with lime and piled high with crunchy, creamy toppings.