(Image credit: Leela Cyd)
This slow-cooker sauce is the ultimate answer to the overabundance of summer fruit. Whether you went crazy at the U-Pick or just got too excited at the farmers market or grocery store, turning your excess into a warm, sweet sauce is an easy solution — especially when all that’s required of you is dumping the fruit into the slow cooker with a little water and sugar and letting the appliance do its thing.
For as long as I can remember, BLTs have been my most favorite sandwich. There was a brief period in high school and college where I tried to be a vegetarian and missed a few good years, but otherwise BLTs have reigned supreme in my life.
I tend to hold out all year for true BLT season to hit. Sure, a subpar one from a corner deli can satisfy a craving now and again through fall, winter, and spring, but absolutely nothing beats the glory of a BLT made at the height of summer, when tomatoes are at their very best. So now more than ever it makes sense to discuss the fundamentals of building the ultimate BLT. Here’s what you need to know.
(Image credit: Lauren Volo)
Laying low on the carbs these days? Or just a lover of cream cheese? Then may I suggest these tangy, lacy cream cheese pancakes, inspired by the numerous “keto pancakes” floating around the internet? “Keto,” short for ketogenic diet, is a very low-carb, high-fat, moderate-protein diet. That low-carb bit leaves many of its followers seeking ways to recreate the foods they love and it turns out pancakes are high up on that list. While you won’t find these to be fluffy, their buttery, tangy, lacy quality makes them a keeper.
(Image credit: Lauren Volo)
I firmly believe that any and all foods you can eat with your fingers are simply more fun — especially those that can be described as “tots” (hello, kraut-tots!). Eggplant Parmesan tots bring you everything you love about this classic meal — the soft eggplant, the crunchy breaded coating, and of course, plenty of melted cheese — all wrapped up in a bite-sized package.
I threw a backyard s’mores party for my sister’s birthday and, years later, we’re all still talking about it. We aimed for a simple yet pretty outdoor party, with little stress and preparation because who needs that, especially on a birthday?
We launched our Gatherings from Kitchn series a few years ago to bring you party ideas that are fun and gracious and yet always accessible in budget and details. This s’mores fête turned out to be our easiest party yet — with almost no cooking ahead, and just a few hours of setup. Want to see how we transformed the backyard and threw our S’moresgasbord for a crowd of 20?
All smart cooks know that always having a few basic pantry staples on hand is critical for those times when making it to the market is just not going to happen or a quick supper is needed. Here we have recipes that rely on things every cook should have in her cupboard: cans of beans, tomatoes, coconut milk, and dried pasta.
Got tomatoes? Want to save them for winter sauces and stews, without the hassle of canning? If you have the freezer space, you can preserve tomatoes with literally no extra work: Just freeze ’em!
If you’ve ever bought a big bag of mesclun greens with the hope that it will last all week in your fridge, you’ve more than likely been left sorely disappointed. By day two or three it’s usually a slimy mess. You could use one of these tips to make those greens last, but your best bet is to ditch the temperamental lettuce all together since there are plenty of other salad bases that won’t let you down mid-week.
(Image credit: Ariel Knutson)
Graham crackers, chocolate, and marshmallows are a tried-and-true combination that make s’mores a classic during summer. This season, use Nutella instead of chocolate, and a cast iron skillet instead of a campfire and forked stick. You’ll be rewarded with a decadent dip that’s the new holy trinity of sweets — a reverential experience for your taste buds.
Peak tomato season is in full swing, which can only mean one thing: It’s your duty to consume as many tomatoes as possible. Before you know it, your choice will be those mealy guys at the grocery store in the dead of winter, and you’ll only be left with the memory of those juicy tomatoes from late August.
So do yourself a favor and make the season count. Here are 50 ways to eat up the best tomatoes before time runs out.
