When I was growing up in New Jersey, my dad enlisted us kids to dig up clams down at the shore. It was usually a multi-family affair. The grownups built a fire on the beach and filled a new aluminum garbage can with seawater. They set the can over the fire, and once the water was at a boil, the clams went in.
Continue reading “How to Do a New England Clambake at Home” »
Pie IS nostalgia. And this particular Lemon Icebox Pie represents my own personal stroll down memory lane, complete with sighs and happy feelings.
There’s just something about a creamy, dense lemon filling topped with sour cream, settled on top of a graham cracker crust. It’s one of those old-fashioned desserts that takes you back in time. It makes your cheeks pucker and your eyes roll with pleasure.
Continue reading “Lemon Icebox Pie” »
Tacos are my “single girl” food. You know, the food that you make whenever your partner, kids, or roommates are out of town and you get to sit down and be really honest about what you and only you feel like eating? I never tire of them and am always looking for ways to amp up my taco game.
Continue reading “BBQ Pulled Jackfruit Tacos” »
Blueberries! Strawberries! Raspberries! Just give me ALL the berries!
The love for sweet, ripe, juicy berries and other fruits has always been strong in my family — my mom often says that the one thing she could be sure my brother and I would eat when we were kids was the fruit salad.
For me, the farmers’ market this time of year is like walking into a candy store. So many choices. So little time.
Continue reading “10 Ways Use a Pint of Berries This Summer” »
There is a true beauty to one-skillet dinners, and it’s not just the fact that there is only one pan to wash.
It’s just very satisfying to place a skillet right in the middle of the table and scoop out essentially your whole meal. It’s family style dining at its best. (Just be careful of the hot pan!)
Continue reading “Skillet Chicken with Cheesy Orzo and Zucchini” »
Packed with fresh tomatoes, peppers, and cucumbers—not to mention Kalamata olives and feta cheese—this pasta salad has all the flavor of your favorite Greek salad! The lemony garlicky dressing is also flavorful enough to stand up to olives and feta, but it doesn’t overpower the more delicately flavored ingredients such as cucumber and tomato.
Continue reading “Greek Pasta Salad” »
One thing we gardeners can count on in the peak of summer is a surplus of zucchini and tomatoes, right? That basil plant in the corner of the garden bed is pretty happy too.
If you are looking for ideas of what to make with the most summery of summer produce, check out this zucchini tomato quiche!
It’s simple enough as quiches go—shallots, shredded zucchini, an assortment of colorful cherry tomatoes, basil, and herbs with a custard base of eggs, milk, cream, sour cream, and Parmesan.
Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Every bite is a taste of summer.
Continue reading “Zucchini Tomato Quiche” »
Hello Summer, hello July, and welcome to month 7 of our Monthly Produce Guides!
This is the season we wait all year for, the time of plenty. Our gardens, local famers markets, and supermarket produce sections are filled with glorious choices.
If July isn’t National Zucchini Month, it should be, right? If you garden, you might be regretting that decision to plant more than a couple zucchini plants, as each one produces enough zucchini to feed a family of four. No worries! We have you covered with dozens of recipes for zucchini and summer squash.
Continue reading “What’s in Season in July?” »
Zucchini season is starting to take off, which means we are going to need lots of creative uses for this vegetable.
Whether you grow it yourself, know someone who grows it, or just buy it at the market, when it’s zucchini season, it’s abundant!
Continue reading “Taco-Stuffed Zucchini Boats” »
When you are pondering an appetizer for a party, you can never go wrong with hummus. It’s popular with kids and adults, it’s easy to make in quantities large or small, and it’s highly adaptable.
Earthy, savory, creamy, protein-packed: hummus is a great base for all kinds of add-ins.
Sure there are a bunch of pre-made flavor variations available at the store, but it’s so easy to make your own “house” version. Then you not only have a crowd-pleasing party appetizer (or snack), you also have bragging rights!
Continue reading “Try This! 4 Great Add-Ins for Hummus” »
As the weather warms, I spend a lot of time outside. My garden is flanked by the trailing tendrils of cantaloupe and watermelon on one side, and a uniform row of ten rhubarb plants on the other. The raised beds in between burst with any number of vegetables, including tomatoes, peppers, salad greens, and 200 sets of onions.
After weeks of tending, harvesting, and then cleaning the fruits of my labor, I’m ready to prepare them in the simplest of ways. I don’t want to worry about food; I want to enjoy a meal with the people I’m feeding.
Besides, more often than not, fresh produce needs little more than a vinaigrette and a good toss to turn it into something for the table.
Continue reading “Lentil Salad with Summer Vegetables” »
This month, Summer Miller is back, sharing her meal plans for July. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.
I ease into my work weeks like I ease into my mornings – slow and simple. I do my best to leave my meetings to the other days of the week, and let Mondays serve as the day I set myself up to take care of odd and ends, dig out from emails that have accumulated over the weekend, and take stock of the week ahead.
When I transition to dinner on Monday nights, I take the same approach. I want to hang out with my kids and husband, find out how their days went and see what lies ahead for them. I don’t want to be distracted by over complicated menus.
Continue reading “Meal Plan for July Week 2” »
For as long as I can remember, shrimp has been one of my favorite foods, and these grilled shrimp taco bowls treat shrimp like the pretty little superstars they are!
This bowl is packed with healthy Mexican-inspired ingredients such as black beans, corn, tomatoes, and lettuce, all served on top of rice with a spicy cilantro dressing.
Continue reading “Grilled Shrimp Taco Bowl” »
When the 4th of July rolls around, it’s almost guaranteed you’ll be invited somewhere — potentially at the last minute as plans come together. Or maybe you’ll be the one inviting people over the night before the barbecue!
Either way, you might not have a ton of time to prepare something to bring with you—but that’s where these recipes help.
Continue reading “12 Easy Recipes for a Last Minute 4th of July Party” »
Whether you’re making weeknight tacos for your family or hosting a potluck party for a crowd, making shredded chicken in the pressure cooker is such time saver.
Cooked in a mixture of Mexican spices and tangy pineapple juice, chicken thighs quickly become tender and easily shredded, ready for piling into tortillas.
Continue reading “Pressure Cooker Shredded Chicken Taco Meat” »
My goal with this recipe was to create a grilled steak that would make a novice look like a master, and a master look like her backyard flame-created opus was mere child’s play.
Continue reading “How to Grill the Best Steak” »
This Red, White, and Blue Layer Cake is ideal for any 4th of July spread—everyone loves cake, and a pretty layer cake like this one makes the day feel extra special.
It starts with tender and moist vanilla buttermilk cake, which then gets layered with fluffy Swiss meringue (which will hold up well on a hot summer day). Top it off with plenty of ripe summer berries—strawberries, raspberries, and blueberries!
Continue reading “Red, White, and Blue Layer Cake” »
When it comes to cocktails, the situation dictates the drink. If you’re having a swanky steak dinner, then that’s a martini sort of meal. Headed to a picnic and Shakespeare in the Park? That begs for the boozy Pomegranate Paloma, swigged from a flask. (Assuming you’re seeing a comedy. If it’s a tragedy, go with something bitter, such as a Dark and Stormy.)
But if the weather is sporting triple digits and I’m floating on a raft in the pool, then it’s time to go for something juicier and far more thirst quenching. Enter the watermelon margarita.
Continue reading “Watermelon Pitcher Margaritas” »
The 4th of July is one of those quintessentially American summer holidays that just requires firing up the grill and hanging around outside. Whether you’ve got your menu all planned out already or need some inspiration, don’t miss these ideas!
Continue reading “10 Best Grilling Recipes for the 4th of July” »
One of summer’s pleasures is to cook outside on the grill. All the mess stays out of the kitchen, along with the heat.
The beauty of a dish like these grilled chicken thighs with salsa verde is that you have dinner on the table in 20 to 30 minutes, with almost zero prep time.
Continue reading “Grilled Salsa Verde Chicken” »
Grilling season is upon us, and this year I’ve decided master the art of America’s summertime grilling favorite—the hamburger.
My aim: a burger that is easy to throw together on a weeknight, flavorful enough to stand up to the person who adds every condiment known to mankind to his or her burger, and yet balanced enough to satisfy the minimalist burger eater (ketchup only, please!).
Continue reading “How to Grill the Best Burgers” »
Chocolate and peanut butter are a definite contender for best dessert duo. Personally, my love for the pairing has a lot to do with the irresistible combination of sweet and salty.
These rich, chocolatey brownies with enticing swirls of peanut butter throughout send my taste buds into a tizzy with every bite. (And it doesn’t hurt that they’re so visually appealing.)
Continue reading “Peanut Butter Swirl Brownies” »
Pound cake is the best friend of the dessert world. It’s not fussy. It can be dressed up with whipped cream and berries, slathered with butter and placed on a grill, or simply sliced and enjoyed alongside a steaming cup of coffee. It’s happy to be loved exactly as it is.
Continue reading “Vanilla Pound Cake” »
One of my favorite things to do when I’m entertaining people in the summer months is to serve something very casual and familiar—but then add an unexpected twist.
Continue reading “Hot Dogs with Spicy Kimchi Slaw” »
Get in line, boys and girls! It’s popsicle time!
When our son had the good sense to leave home after college, popsicles became obsolete in our kid-free zone. Silly me.
It’s time for a comeback. Those cooling, refreshing treats are going to be in my freezer all summer!
Continue reading “Strawberry Yogurt Popsicles” »
This content was produced in partnership with the Alaska Seafood Marketing Institute, a public/private partnership between the state of Alaska and the Alaska seafood industry to promote its wild, natural, and sustainable seafood.
Show of hands: How many of you have stood in front of the fish case, gazing back and forth between your choices and had absolutely no idea what to buy?
We don’t mean just choosing between salmon or halibut for dinner, but what is truly the best choice? Wild-caught or farmed? Pacific or Atlantic fish? Is this particular species being overfished? Is this fish safe to eat? Is it worth the price?
Among all the choices available to us, there is one name that we feel you can trust, and that’s Alaska seafood.
Continue reading “4 Recipes that Prove Why Wild Alaska Seafood is a Great Choice” »
Hello June and welcome to month 6 of our Monthly Produce Guide!
With June comes the tail end of spring and the the start of the glorious bountiful summer produce season.
What a month for fruit! Strawberries starting coming in a month ago, and now they are joined by cherries, apricots, and blueberries. It’s the season for tropical fruit as well—pineapples, mangoes, and papaya.
For veggies, we may still find remnants of spring—local asparagus, morels, favas, and sweet peas. The first zucchini of the season arrive, as well as cucumbers, peppers, and even corn. Lettuces abound, along with radishes, carrots, and cauliflower.
Continue reading “What’s in Season in June?” »
As a kid, I ate a lot of cobblers in the summers when visiting my grandparents. We’d spend days picking ripe fruit from the bushes that grew wild in the hills surrounding their home, and bring it home for Grandma to make into cobbler. I think it was my grandma’s go-to dessert because on a warm day, it’s simply easier and quicker to make than pie—no chilling the pastry!
Continue reading “Sweet Cherry Cobbler” »
Trust me, I love grilled meats as much as the next dude blogger, but I also want to feed something delicious to my vegetarian friends, and store-bought frozen veggie patties don’t always get the job done. I find so many of them to be under-seasoned and mushy.
So, say hello to these Green Goddess Veggie Burgers!
Continue reading “Green Goddess Veggie Burgers” »
Marinated meats grilled over glowing coals, called satays in Southeast Asia, have an irresistible combination of sweetness, heat, acid, and spice that is downright addictive.
Travel to Indonesia, Thailand, Malaysia, Singapore, Bali and Cambodia, and you’ll find these popular snacks on every corner.
Continue reading “Grilled Chicken Satay with Peanut Sauce” »
The allure of ordering your favorite takeout meal on a crazy weeknight can be almost impossible to resist, whether it’s Indian, Chinese, Thai, or the perennial favorite—pizza. It can feel like a necessary indulgence when life gets ahead of you.
However, sometimes it can be fun to cook your own takeout menu favorites at home!
Continue reading “10 Takeout Menu Favorites to Make at Home” »
As a kid, I thought deviled eggs were quite possibly just that: Of the devil.
Not that I ever ate them. Even now that I have the gift of hindsight, I can’t say what governed my sensibilities around deviled eggs as a child. Or any other food for that matter, which is a common trial many parents face when feeding their children. I was no exception.
The fact that deviled eggs looked kind of gross—regardless of the fact that I actually loved eggs, mustard, and mayo—was reason enough.
Continue reading “Buffalo Blue Cheese Deviled Eggs” »
Pork chops—bone in or boneless—are so delicious and easy to cook. But that also means they are easy to overcook. And there’s nothing worse than a dry pork chop that is too tough to swallow.
Enter sous vide. It’s a cooking style that is known for its ability to keep cuts of meat, such as pork chops, moist and tender. It’s also a failsafe way to cook pork and guarantee it’s going to turn out spectacular. Every single time. Promise.
Continue reading “How to Cook Pork Chops Sous Vide” »
With a mix of seasonal, colorful vegetables, this pasta primavera is just the thing as the seasons transition from spring to summer.
Continue reading “Pressure Cooker Pasta Primavera” »
This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins, and Army wife – and she is also one of our Simply Recipes recipe testers!
One of the misconceptions some people have about homeschool families is that we have really lax schedules. Really, we’re all in the same chaotic boat as far as scheduling goes.
Thankfully, for most of us, summer vacation is nigh!
Continue reading “Meal Plan for June Week 1” »
This post is brought to you in partnership with Mealthy. Check out their new Mealthy MultiPot!
Did you know that slow cooker recipes are really easy to convert to the pressure cooker?
As long as you keep a few basic rules in mind – like how much liquid to use and how to adjust the cooking time – turning your favorite all-day slow cooker recipe into a 30-minute pressure cooker special is straightforward and simple.
Continue reading “How to Convert Your Favorite Slow Cooker Recipe to the Pressure Cooker” »
We have a great vegan donut shop here in Seattle called Mighty O, and when out of town guests come to visit, my husband and I like to bring them in to check it out. Sometimes it can take a little arm-twisting (no, really, I swear they’re good!), and I get it: I’ve had my fair share of ho-hum vegan baked goods.
But these donuts are truly exceptional because they taste like a traditional donut you ate while growing up as a kid. The texture is spot on—super tender and light.
So, I figured it was time to try my hand at making them at home. I went one step further and made my version gluten-free, so everyone could enjoy them.
Continue reading “Gluten-Free Chocolate Cake Donuts” »
What’s for dinner? The question never stops being asked or needing to be answered!
If you’re a vegetarian, or just really like eating that way often (like I do), it can be especially easy to fall into the same defaults: breakfast-for-dinner, soup, pasta, tacos.
Continue reading “8 Simple & Satisfying Vegetarian Dinners” »
It’s finally grilling season and I couldn’t be more excited to spend afternoons outside with my friends and family, making great food on the grill.
I like making burgers and hot dogs as much as the next person, but for me, this chili garlic chicken has become my favorite reason to light the grill.
Continue reading “Chili Garlic Chicken” »
It’s a small thing, but when I was about eight years old, I remember my parents letting me occasionally snag a cherry hand pie from the gas station when we filled up. It was a special treat, for sure, but one that I eventually grew out of because I found the packaged cherry hand pies to be too sweet.
Good news, though! I’m an adult now and I can make my own cherry pies—ones that have a better balance of sweet and tart flavors.
Continue reading “Cherry Hand Pies” »
I think we’ve all seen cocktails that get out of hand with creativity, and we’ve probably all encountered when a margarita gets a bit too crazy.
I’m thinking about margaritas made with wonky ingredients like bubblegum, fish sauce, or chocolate. I think the worst I ever saw was a dill-passionfruit flavored “margarita” where the tequila was swapped out for vodka.
Vodka! Can you imagine?!
Continue reading “Blueberry Pitcher Margaritas” »
I have a soft spot in my heart for dairy-free ice cream—and not because I can’t have dairy. My family and I eat our fair share of cheese, sour cream, and yes, real ice cream, too.
But I actually prefer ice cream made with coconut milk over ice cream made with eggs and dairy any day of the week. I love the flavor and natural sweetness of coconut milk, and think it really shines when made into ice cream.
If you’ve never made dairy-free ice cream before, you’re in for a treat: it doesn’t require much in the way of fancy ingredients.
Continue reading “Coconut Mint Chip Ice Cream” »
When it comes to warm weather desserts, there are a few very key considerations:
1. You don’t want something that’s going to get gooey or wilt in some way—it can be surprisingly warm on Memorial Day weekend!
2. You want something that’s easily portable, so fancy things that are perishable, delicate or have elaborate toppings are probably out of the question, too.
3. All that, and it’s got to be delicious and eye-catching, too — right?!
Continue reading “9 Crowd-Pleasing Desserts for Your Memorial Day Party” »
Boneless pork chops seem to be a popular grilling option during summer because they are always available and are easy to season and toss on a hot fire.
But they also tend to dry out quickly and are easy to overcook.
That’s why I love this Citrus Brined Pork Chop recipe! The salty sweet brine keeps the pork chops really tender and moist, even if you do accidentally overcook them a few degrees.
Continue reading “Citrus-Brined Grilled Pork Chops” »
Have you ever had Texas Sheet Cake? It’s made up of a thin layer of moist chocolate cake topped with a layer of warm, poured chocolate icing and sprinkled with pecans — an easy, unfussy cake to make for a crowd!
Continue reading “Texas Sheet Cake” »
This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!
I can’t believe we’re staring down at the end of May already! Our son is too young to think about summer camps or activities, but we’re all starting to get pretty excited about getting outside and taking short hikes, packing picnics, and riding our bikes on the weekends.
To allow for more time outdoors and a little less time in the kitchen this week, I chose recipes that are easy to make in advance (or that, like Monday’s meal, basically make themselves).
Continue reading “Meal Plan for May Week 4” »
Have you ever had a brookie? It’s a tempting combination of chewy chocolate chip cookies and fudge brownies!
Continue reading “Brookies (Chocolate Chip Brownie Cookies)” »
Graduation season is nigh—what are you making to feed the happy graduate and your friends and family?
Continue reading “10 Easy Bites for Your Graduation Party” »
Adding curry powder to a dish is like sewing a few sequins on a dress. You haven’t done much, but the whole dish sparkles.
Continue reading “Curried Chicken Salad with Mango” »
Like moths to a flame, we are drawn outside the moment the early spring chill leaves our bones and the sun has officially, and finally, warmed us all the way through. Dinner parties, family get-togethers, and long evenings watching fireflies ensue.
Continue reading “Sparkling Strawberry Sangria” »