I made such an easy dinner last night. Want to hear about it? I tossed thawed shrimp with Cajun seasoning, roasted it, then served it over a super simple green salad and some store-bought roasted corn salsa. It was ready in about 10 minutes and so yummy.
That’s just one way to serve this ultra-quick seafood treat, though. Here are a few more summer side dishes that can play along with roasted shrimp for light dinners.
This summer I have embarked on something I haven’t done since college: an internship! But this time, instead of working in a museum or publishing house, I’m at the bar — infusing spirits with seasonal fruits and herbs, learning how to make foam, and delving into the world of garden-to-glass cocktails. An unexpected benefit is that I’m finding inspiration for my cooking, too.
Summer, the season of impromptu picnics, backyard get-togethers, and lazy dinners, demands hospitable and casual desserts that come together easily and feed everyone from large to small.
This is one of my favorites: a one-bowl butter cake, baked in a pretty dish, and topped with tangy whipped cream and piles of summer fruit. Easy as 1-2-3, and beautiful too.
When it comes to dessert — especially those involving fresh fruit and pastry! — we’re usually too busy spooning up another bite to care what it’s called. But these can be confusing, right? What’s a cobbler, exactly? Is a crisp by any other name a crumble?
Do you need a refresher on your fruit desserts? Get straight on this family of summer goodies; everything you need to know is right here.
We love it when we come across a delightful kitchen makeover that has a little bit of that wow factor. Erin’s 1950s house had a lot of “retro charm” but it had been neglected by the time she bought it as a foreclosure in 2011, and the kitchen in particular suffered from outdated and dingy cabinets, appliances, and floors.
But after a few really stellar upgrades —including a stenciled floor and a gorgeous blue-green paint job — it’s an entirely new space! See what Erin’s kitchen looks like now — we said, “Wow!”
It’s summer and I’m whipping out all kinds of sweet deliciousness today! If you’re a fan of sweet red beans or Azuki bean paste, you will love this Korean spin on shaved ice.
Do you hear that? Listen closely. You hear it, right? It’s the sound of a million zucchinis and other summer squashes being tucked away into your CSA boxes or stacked neatly at the grocery store. (Maybe even waiting on your front porch, left there at midnight by a desperate neighbor gardener.) The zucchini and squash are waiting for you.
Are you ready for summer’s most prolific producers? We’ve got you covered with recipes that range from summer squash with baked eggs, to green curry with chicken and zucchini, and of course the always popular zucchini bread.
Today we’re launching a new contest at The Kitchn! The Big Reveal is a kitchen makeover contest that invites you to share your own big reveal with all of us.
Have you improved your kitchen in some big or small way? We want to see your very own big reveal. Show us your painting project, DIY improvement, or full-on kitchen renovation. All that matters is that you have a before and an after photo to show us. You could win up to $2000 from our friends at Dot & Bo! So don’t wait: Enter today! We’ll start posting entries next week.
P.S. — We have a limited number of slots for posting entries, so the earlier you get yours in, the better chance it has of being posted!
Once, not so long ago, my life was saved by a meal. But not literally. At the time I was eating three deliciously prepared vegetarian meals a day, made with mostly organic ingredients, served in a lovely setting, surrounded by friends and other good people. Food was abundant and easy to obtain, as it usually is here in the Western world.
Nonetheless, I was utterly and completely depleted. Exhausted and overworked, I was pushed beyond my limits in my position as head cook of, ironically, that very same vegetarian kitchen. There I was, feeding over sixty people three meals a day, six days a week but I had forgotten how to feed myself.
The 4th of July is my favorite holiday: Outside activities, beer, and lots of great food. What more do you want? If you’re like me, you’ve been scheming about what to make for the holiday weekend. We’ve got some great recipes that need to consider. This year let’s skip the chips and go for the grilled okra with chipotle dipping sauce. For a great side dish, you’ve got to try the mixed potato salad, and for dessert, you need to try the Coca-Cola soft serve ice cream (swoon). Looking for an easy drink idea? Try our 4-ingredient wine sparkler.
