By JeanMarie Brownson From The Daily Meal What to do with all those berries, cherries, and stone fruit. Mixed berry cobbler with ice-cold whipped cream is my all-time favorite summer dessert. I’ve been making some version of this fruit-forward, tender-topped, not-too-sweet treat for decades. Sometimes I double the recipe; leftovers disappear quickly. The cobbler crust…
Beat-the-Heat Potato Salad
This is my “I can’t deal” potato salad. (It’s also my favorite potato salad.) In the heat of the summer, when it’s too hot to move, it’s nice to have a few easy recipes to rely on when you simply can’t cope with cooking. These recipes hit the spot without making you sweat unnecessarily over…
Honey Orange Chicken Foil Packets Are a Flavorful, Mess-Free Win
These flavorful foil packets are one of my family’s favorite quick and easy meals. Each one is filled with juicy chicken and fresh, colorful, seasonal vegetables, all tossed in a delicious citrusy honey sauce and grilled to perfection. Plus, you can eat them right out of the packet, which makes cleanup a breeze. If you…
For the Best Berry Cobbler, Bake It Twice
The secret to our cobbler is that we bake the berry filling before topping the cobbler with the biscuit dough. Then we bake it again to get our fluffy, flaky biscuits. This works so well because if the berry filling is hot when the biscuit dough is put on top, it helps cook the biscuits…
Summer’s Bounty Means It’s Time for Zucchini Fritters!
Serve these crispy zucchini fritters with creamy dill-yogurt sauce during the summer, when zucchini are abundant at the farmers market (or in your backyard garden). The key to the best fritters is moisture management. Zucchini is primarily made up of water, so this recipe starts with a two-step process of salting and squeezing the vegetable…
A Street Food Favorite in Salad Form
Traditional elotes, grilled Mexican street corn, are coated with a thin layer of garlic mayonnaise and rolled in cotija cheese, a salty, crumbly Mexican cheese. There are many versions of this sweet and salty classic. Some add a few tablespoons of Mexican crema to the mayonnaise mixture, while others add chopped cilantro or scallions as…
Steak Fajitas With a Secret-Ingredient Marinade
This steak fajita recipe uses bottled Italian salad dressing as part of the steak marinade. For a healthy choice, pick a dressing with a short and simple ingredient list including canola or olive oil. Tasty Tips Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on…
Cold Somen With Homemade Tsuyu (Noodle Dipping Broth)
Serves 4 8 bundles dried somen (2 bundles per person, depending on appetite) Ice cubes Tsuyu, for serving (store-bought or homemade, recipe follows) Toppings: grated ginger, chopped scallions (or Japanese negi), sliced myoga (Japanese ginger), julienned cucumbers, citrus supremes, julienned shiso leaves, shredded egg omelette, sliced ham or fishcakes, etc. Bring a large pot of…
A Casserole Connoisseur’s Guide to Healthy Substitutions
I grew up in church, literally. My father, the minister, saw to it that the preacher’s kids never missed a gathering. Even when not a scheduled event, we were still in church cleaning, folding bulletins, or just hanging out. I credit my heritage for my expertise as a connoisseur of the all-American casserole. There’s just…
Tomato and Stone Fruit Salad
The combination of ingredients in this salad is one of my favorites ever. I make variations of this recipe every summer, at that perfect time when tomatoes, peaches, and plums are all in season. Part of the beauty of this salad is in the presentation. Choose different varieties of heirloom tomatoes for a mix of…
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