1. Vodka Lemon-Turmeric Cooler
Recipe: Try our Vodka Lemon-Turmeric Cooler
2. Glaze for Days
Sweet, tangy balsamic glaze ( just the vinegar that’s been reduced to a syrup) is an easy way to fancy up lots of things. Drizzle over chunks of Parm on a cheese board, toss with berries for an elevated fruit salad, or whisk into a marinade for chicken or pork.
3. Miso-Edamame Scallion Dumplings
Recipe: Try our Miso-Edamame Scallion Dumplings
4. Prosciutto & Pesto Pizza with Cottage Cheese & Arugula
Recipe: Try our Prosciutto & Pesto Pizza with Cottage Cheese & Arugula
5. Plum & Raspberry Salad
Recipe: Try our Plum & Raspberry Salad
6. Smashed Potatoes & Chimichurri Sauce
Recipe: Try our Smashed Potatoes & Chimichurri Sauce
7. Lamb Pasta with Kale & Mint Pesto
Recipe: Try our Lamb Pasta with Kale & Mint Pesto
8. Blueberry Lavender Crostata
Recipe: Try our Blueberry Lavender Crostata
9. Grilled Merguez Sausages with Veggie Skewers & Yogurt Harissa Sauce
10. Grilled Soy-Glazed Chicken Wings
Recipe: Try our Grilled Soy-Glazed Chicken Wings
11. Sundae Breakfast Waffles
Recipe: Try our Sundae Breakfast Waffles
12. Berry Cool!
Stock up on the season’s best berries now, then stash them in the freezer. Arrange a single layer of berries on a rimmed baking sheet, freeze for an hour, then transfer to a resealable bag. The berries will keep for months, so you can pretend it’s summer all winter.
13. Baked Eggs in Creamy Herb Sauce
Recipe: Try our Baked Eggs in Creamy Herb Sauce
14. Red Curry Shrimp Linguine
Recipe: Try our Red Curry Shrimp Linguine
Get Fresh with Chile Peppers
What’s hot this summer? Allll the chiles. Here’s a guide to cooking with some of our favorites.
Poblano: This mild dark-green chile has a thick skin, which makes it great for roasting or stuffing. If you want to add some to sauces or chop them up for a taco topper, char the skins over a gas flame or under the broiler, let cool, then wipe off the skins with a paper towel. No matter how you eat them, remove the ribs and seeds. Thanks to the thick skins, poblanos will last in the fridge for up to 3 weeks.
Habanero: This lantern-shaped chile, which ranges in color from orange to red, really packs the heat. To tame it a bit, remove the white ribs and small seeds. Chop finely and stir into salsas or add to marinades for chicken or pork. Just taste as you go so you don’t overdo it! Habaneros will keep in the fridge for up to 2 weeks.
Thai: This small spicy chile can be tough to find at your grocery store, but it’s almost always in stock at Asian markets. Because this chile is so dinky, it’s hard to remove the ribs and seeds, so we usually just use the whole thing. Store Thai chiles in the refrigerator for up to 2 weeks.
15. Chicken Enchilada-Stuffed Poblanos
Recipe: Try our Chicken Enchilada-Stuffed Poblanos
16. Fiery Habanero Margarita
Recipe: Try our Fiery Habanero Margarita