Can’t imagine making the same exact vegetable lasagna all year long? We understand. So does this versatile lasagna recipe.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
Rumor has it “mojito” translates roughly as “little spell.” We like that almost as much as we like the cocktail responsible for said spell.
Never again be tempted to anonymously leave summer squash or zucchini from your garden on your neighbor’s front porch.
“The perfect combination of sweet-tart creaminess.” That’s what folks are saying about this super easy, super fast fennel slaw.
These little zucchini crisps are dangerously moreish and make a surprisingly stunning nosh alongside a glass of white wine.
“Brilliant.” “Simply astounding!” “Sublime.” “Perfect.” That’s what folks are saying about this avocado sorbet recipe.
Call it what you will, this cocktail is equal parts Mexican Bloody Mary, riff on a michelada, and a simple but satisfying tomato beer.
We’ve tested a lot of pasta alla Norma recipes in our day, and we gotta say, after trying this one, we’re calling it quits on our search.
Scented with star anise, not overly sweet, and just 25 minutes from start to finish. Talk about our sorta summer dessert.
Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—and none of the fuss—of a classic linzer tart.
Learn firsthand the virtues of tea made from fresh mint versus a teabag—and yes, said virtues include ease and simplicity.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y, summer salad of sorts. Just can’t get enough of it.
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