Recipe collection
Chicken pot pies, a Guinness, beef and shallot family pie, a retro loaf cake with a secret ingredient and a simple and sweet vanilla and ricotta cake – whether sweet or savoury, we loved our baking recipes this month.
❘ Published: 2023-07-31T19:25:54
❘ Updated: 2023-07-31T19:26:08
Disney Dreamlight Valley has an extensive library of recipes to try out. Here’s what you’ll need to make Jam Waffles.
Recently, the Disney-themed sandbox title introduced the DreamSnaps update. The patch added Wreck-It Ralph’s Vanellope von Schweetz in addition to weekly photo challenges.
Before DreamSnaps, Disney Dreamlight Valley launched the fifth major update – The Remembering – alongside many new features. Those included customizable furniture and Cinderella’s Fairy Godmother.
The Remembering also added the Peppermint Tea recipe while DreamSnaps introduced no new dishes. However, players are still enjoying classic recipes like Jam Waffles. Here’s how to make it.
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Here are the ingredients you must collect to make Jam Waffles:
Wheat can be purchased from Goofy’s Stall in Peaceful Meadow. You can also quickly grow Wheat yourself, as it only takes one minute until ready for harvest.
You can buy Eggs at Chez Remy for 220 Star Coins.
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Milk is also available at Chez Remy for the price of 230 Star Coins.
You can harvest Vanilla in the Sunlit Plateau.
Disney / GameloftAfter gathering the required ingredients, head to the nearest cooking station with one piece of Coal. Place the ingredients and Coal into a pot to cook Jam Waffles. Voila! The dish is now yours to give to a villager, sell for Star Coins, or eat yourself to restore energy.
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That’s everything you need to know about cooking Jam Waffles. Check out our plentiful supply of Disney Dreamlight Valley guides below:
All recipes in Disney Dreamlight Valley | Lost Diaries locations in Disney Dreamlight Valley | How to upgrade your house in Disney Dreamlight Valley | Disney Dreamlight Valley codes | All Realms in Disney Dreamlight Valley | How to unlock all characters in Disney Dreamlight Valley | Disney Dreamlight Valley Emeralds guide | Is Disney Dreamlight Valley multiplayer? | How to feed animals in Disney Dreamlight Valley | How to redeem the Golden Potato code | All Hidden Requirements for Stitch Friendship Quests | Current Disney Dreamlight Valley Star Path | When is the next Disney Dreamlight Valley update? | Disney Dreamlight Valley crop growth times
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There is "no similarity" between Hillary Clinton’s email scandal and Donald Trump’s classified document scandal, according to Washington Post columnist Jonathan Capehart.
Capehart addressed the comparison on Friday’s "PBS Newshour" in a panel with fellow Washington Post contributor Gary Abernathy discussing Trump’s ongoing legal issues. Host Geoff Bennett brought up the former secretary of state as both she and Trump have been accused of concealing classified information, but Capehart suggested that there was no "symmetry."
"[I]f we have learned anything from the four years of Donald Trump's presidency and his campaign leading up to it and the campaign to try to get reelected, he's the master of projection. Anything that he accuses someone else of doing, whether it's Hillary Clinton, Barack Obama, you name them, he has either done it himself for real or would really like to do it," Capehart said.
Jonathan Capehart downplayed Hillary Clintons email scandal by suggesting that her private server consisted of mostly "cooking recipes and appointments." (PBS)
He continued, "And what we're discovering now is that he has done all of the things he has accused Hillary Clinton of doing, actually done. The e-mails that they found on Secretary Clinton's server, a lot of them had to do with cooking recipes and appointments. None had to do with nuclear secrets and secrets about our allies. And you just can't — there's no parallel. There is no symmetry. There is no similarity at all."
Abernathy pointed out that former FBI Director James Comey revealed that there were several classified emails found on Clinton’s private server.
"Well, actually, Director Comey pointed out that a lot of her things that they found on her server were classified and probably were accessed by foreign agents," Abernathy said. "I mean, this is something they said probably happened. So we don't know if they were nuclear secrets. Of course, we don't know about all the ones that were deleted before anyone ever got to see them."
"If they were nuclear secrets, Gary, we would have known. Donald Trump's DOJ? Come on," Capehart insisted.
More than 2,000 emails containing classified information were found on former Secretary of State Hillary Clinton's private server. (AP/Mary Altaffer)
In 2016, the State Department found more than 2,000 emails containing classified information on Clinton’s private server. The State Department also found that Clinton had deleted more than 30,000 emails prior to their investigation.
Though Capehart dismissed the scandal surrounding Clinton’s emails, Abernathy acknowledged that there were many people who thought that Clinton was treated more favorable than Trump.
He added, "And that's the problem that a lot of the country has with what they see. That's why they bring up Hillary Clinton. Hillary Clinton, very similar situation…no charges. No reasonable prosecutor would bring charges was the famous quote from FBI Director James Comey. A lot of people just have never bought that."
Former President Donald Trump faces felony charges against him for the "willful retention" of classified documents. (Sean Rayford/Getty Images)
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Trump is currently accused of 37 felony counts including the willful retention of classified information. By contrast, while Comey called Clinton "extremely careless" regarding classified information, the FBI did not recommend criminal charges be brought against her.
For more Culture, Media, Education, Opinion, and channel coverage, visit foxnews.com/media
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Eating soup during the summer season is surprisingly refreshing with these low-calorie, high-fiber recipes. Made with seasonal produce high in water content like zucchini and tomatoes, these soups will help you feel nicely hydrated. Plus, each dish is less than 575 calories and has at least 6 grams of fiber per serving, made to help you meet your nutrition goals. Recipes like our Thai Green Curry-Inspired Vegetable Soup and Mom's Minestrone are hearty and hydrating options for summertime lunch or dinner.
This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.
Green curry paste, fresh herbs and plenty of scallion all pack a bunch of flavor into this vibrant, refreshing soup. The light yet creamy broth is loaded with vegetables, with tofu stirred in at the end to make it filling. A small spoonful of chili crisp adds nice heat and crunch, but if you want to tame the spice, chopped cashews would work well in its place.
A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
A big bowl of this vegetable soup will leave you satisfied for hours without consuming a lot of calories, which is helpful when trying to lose weight. Plus, it's an easy way to boost your vegetable servings for the day—something all of us could benefit from. Top with a dollop of pesto before devouring this delicious vegetable soup and consider serving with a hunk of toasted whole-wheat bread to help round out the meal.
This is less a soup than it is an Italian-American vegetable stew, great on its own but most often eaten more like a vegetable stroganoff or Bolognese, coating the pasta with its thick, rustic, vegetable-and-bean gravy, and finished in the bowl with fresh basil and a dusting of Parmesan and drizzle of olive oil. Adapted from The Don't Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You © 2023 by Noah Galuten. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC.
This easy-to-make taco soup features enchilada sauce and taco seasoning, which provides a mild heat. Top this family-friendly soup with all of your favorite taco garnishes.
All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.
This cabbage and white bean soup is easy and flavorful. Avoid browning the leeks and garlic, as it can make the soup bitter. If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.
We've re-created Panera's Tomato-Basil Soup, loved for its richness and subtle sweetness, by roasting cherry tomatoes and shallots, which add natural sweet flavors and eliminate the need for added sugar. Serve with a salad or a grilled cheese for dunking.
This easy soup is full of immunity-supporting foods: vitamin C–rich kale, zinc-containing chicken and chickpeas and antioxidant-packed garlic. Plus, the hot, steamy broth and a hint of pepper heat get your nose running—great for flushing out sinuses and potentially staving off an infection. It's a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked. Though we love using bone-in chicken breasts here, you can also swap in 3 cups shredded rotisserie chicken breast in a pinch (be aware that it will add more sodium)."
This vibrant borscht features the traditional red beets plus cabbage, carrots and potatoes to make a hearty and filling vegetarian soup. A cool yogurt cream, featuring fresh mint and dill stirred in at the end, adds a pop of flavor and freshness to the dish.
This vegetarian French onion soup is teeming with onions and shallots that caramelize and add sweet and savory flavor to the soup. Vegetable broth stands in for beef broth, but mushroom broth, with its dark color and earthy flavor, is also a good option.
This healthy vegetarian bean soup recipe draws inspiration from Brazil's feijoada, a pork and black bean stew. Blackened jalapeños, fire-roasted tomatoes and smoked paprika give it plenty of flavor.
Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 mg sodium per serving.
Hominy adds mild corn flavor, while poblanos provide smokiness in this chicken tortilla soup recipe. Spices like cumin, coriander and smoked paprika bring a bold flavor that's balanced by fresh lime juice.
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.
Eating soup during the summer season is surprisingly refreshing with these low-calorie, high-fiber recipes. Made with seasonal produce high in water content like zucchini and tomatoes, these soups will help you feel nicely hydrated. Plus, each dish is less than 575 calories and has at least 6 grams of fiber per serving, made to help you meet your nutrition goals. Recipes like our Thai Green Curry-Inspired Vegetable Soup and Mom's Minestrone are hearty and hydrating options for summertime lunch or dinner.
This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.
Green curry paste, fresh herbs and plenty of scallion all pack a bunch of flavor into this vibrant, refreshing soup. The light yet creamy broth is loaded with vegetables, with tofu stirred in at the end to make it filling. A small spoonful of chili crisp adds nice heat and crunch, but if you want to tame the spice, chopped cashews would work well in its place.
A pound of dried beans is the inexpensive foundation for this simple, hearty meal. Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
A big bowl of this vegetable soup will leave you satisfied for hours without consuming a lot of calories, which is helpful when trying to lose weight. Plus, it's an easy way to boost your vegetable servings for the day—something all of us could benefit from. Top with a dollop of pesto before devouring this delicious vegetable soup and consider serving with a hunk of toasted whole-wheat bread to help round out the meal.
This is less a soup than it is an Italian-American vegetable stew, great on its own but most often eaten more like a vegetable stroganoff or Bolognese, coating the pasta with its thick, rustic, vegetable-and-bean gravy, and finished in the bowl with fresh basil and a dusting of Parmesan and drizzle of olive oil. Adapted from The Don't Panic Pantry Cookbook: Mostly Vegetarian Comfort Food That Happens to Be Pretty Good for You © 2023 by Noah Galuten. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC.
This easy-to-make taco soup features enchilada sauce and taco seasoning, which provides a mild heat. Top this family-friendly soup with all of your favorite taco garnishes.
All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.
This cabbage and white bean soup is easy and flavorful. Avoid browning the leeks and garlic, as it can make the soup bitter. If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.
We've re-created Panera's Tomato-Basil Soup, loved for its richness and subtle sweetness, by roasting cherry tomatoes and shallots, which add natural sweet flavors and eliminate the need for added sugar. Serve with a salad or a grilled cheese for dunking.
This easy soup is full of immunity-supporting foods: vitamin C–rich kale, zinc-containing chicken and chickpeas and antioxidant-packed garlic. Plus, the hot, steamy broth and a hint of pepper heat get your nose running—great for flushing out sinuses and potentially staving off an infection. It's a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked. Though we love using bone-in chicken breasts here, you can also swap in 3 cups shredded rotisserie chicken breast in a pinch (be aware that it will add more sodium)."
This vibrant borscht features the traditional red beets plus cabbage, carrots and potatoes to make a hearty and filling vegetarian soup. A cool yogurt cream, featuring fresh mint and dill stirred in at the end, adds a pop of flavor and freshness to the dish.
This vegetarian French onion soup is teeming with onions and shallots that caramelize and add sweet and savory flavor to the soup. Vegetable broth stands in for beef broth, but mushroom broth, with its dark color and earthy flavor, is also a good option.
This healthy vegetarian bean soup recipe draws inspiration from Brazil's feijoada, a pork and black bean stew. Blackened jalapeños, fire-roasted tomatoes and smoked paprika give it plenty of flavor.
Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 mg sodium per serving.
Hominy adds mild corn flavor, while poblanos provide smokiness in this chicken tortilla soup recipe. Spices like cumin, coriander and smoked paprika bring a bold flavor that's balanced by fresh lime juice.
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.
If you're as nuts for peanut butter as we are, then you probably would agree that eating a spoonful out of the jar is enough to keep you satisfied. "Gosh. I don't think there's a smoother sight than a freshly cracked jar of peanut butter," Ree Drummond says. But if you want to take things one step further, check out these peanut butter recipes! Whether you're obsessed with peanut butter or looking for new twists on childhood favorites, these recipes are great for using up that jar of peanut butter in your pantry. And we’re not just talking about
peanut butter desserts either. Sure, we've got plenty of peanut butter cookies and chocolate-peanut butter recipes ahead, but we'll also show you how to use peanut butter in savory recipes, too!What makes peanut butter so amazing is that the creamy texture and nutty flavor—it's perfect for making a lusciously smooth sauce for noodles or a salad dressing that packs a punch. It also pairs well with lots of steak recipes or chicken dinners, like Ree's grilled steak wraps with peanut sauce or her spicy peanut chicken and broccoli made on a sheet pan. If you're a fan of peanut butter and jelly sandwiches, you'll be thrilled to find fun variations on the classic flavor combo, including PB&J overnight oats and a PB&J ice cream sandwich. Plus, peanut butter adds a boost of protein to some of your favorite smoothie recipes, like the pumpkin peanut butter smoothie ahead. So grab a jar of your favorite peanut butter brand and dig in!
Prepare to reach for a few pantry staples to round out this ingredients list: flour, baking powder, salt, granulated sugar, brown sugar, vanilla extract, and maple extract.
"The maple extract in these is the special ingredient," Morone says, explaining that you get lots of flavor using just a small amount of this stuff. "The maple extract in these really makes it taste like a waffle. If you don't have maple extract you can use pure maple syrup, but I highly recommend getting the extract because just syrup won't give you as much flavor."
Aside from the pantry ingredients, you'll need just two fridge staples to round out the cookies — eggs and room-temperature butter.
If you're as nuts for peanut butter as we are, then you probably would agree that eating a spoonful out of the jar is enough to keep you satisfied. "Gosh. I don't think there's a smoother sight than a freshly cracked jar of peanut butter," Ree Drummond says. But if you want to take things one step further, check out these peanut butter recipes! Whether you're obsessed with peanut butter or looking for new twists on childhood favorites, these recipes are great for using up that jar of peanut butter in your pantry. And we’re not just talking about
peanut butter desserts either. Sure, we've got plenty of peanut butter cookies and chocolate-peanut butter recipes ahead, but we'll also show you how to use peanut butter in savory recipes, too!What makes peanut butter so amazing is that the creamy texture and nutty flavor—it's perfect for making a lusciously smooth sauce for noodles or a salad dressing that packs a punch. It also pairs well with lots of steak recipes or chicken dinners, like Ree's grilled steak wraps with peanut sauce or her spicy peanut chicken and broccoli made on a sheet pan. If you're a fan of peanut butter and jelly sandwiches, you'll be thrilled to find fun variations on the classic flavor combo, including PB&J overnight oats and a PB&J ice cream sandwich. Plus, peanut butter adds a boost of protein to some of your favorite smoothie recipes, like the pumpkin peanut butter smoothie ahead. So grab a jar of your favorite peanut butter brand and dig in!
The words “30-minute meals” can sound like a huge time commitment or a super-speedy way of getting dinner on the table. For me, it can be either, or both, depending on the day – what I do know for sure, though, is how much can be achieved just in half an hour, not least in terms of flavour twists and other next-level elements. The results feel simple and quick, yet at the same time deliciously over-deliver on the relatively short time invested.
My test kitchen colleague Chaya is from Mauritius, where stir-fries are often eaten with a garlic relish that’s quite similar to daqa, an Egyptian condiment. Here we merge the two to bring an acidic lift to vegetables. Serve just as it is, or with boiled rice or noodles.
Prep 10 min
Cook 20 min
Serves 2
120g green beans, trimmed and cut in half
1 green pepper (130g), stem, seeds and pith discarded, flesh cut lengthways into 1½cm-wide slices
2 green chillies (40g), stem, seeds and pith discarded, flesh cut lengthways into 1cm-thick slices
4 eggs
2 tbsp Shaoxing wine, or rice-wine vinegar
¼ tsp turmeric
Fine sea salt and black pepper
2 tbsp sunflower oil
1 tbsp soy sauce
¼ tsp soft brown sugar
2 garlic cloves, peeled and crushed
¾ tsp cumin seeds
3 spring onions (60g), trimmed and cut at an angle into 5cm lengths
20g pine nuts, toasted
For the daqa
1-2 spring onions (20g), trimmed and roughly chopped
1 green chilli (20g), stem, seeds and pith discarded, flesh roughly chopped
¼ tsp soft brown sugar
1 tbsp fresh lime juice
Put a large saute pan on a high heat and, once it’s smoking, add half the beans, half the green pepper and half the green chillies and dry-fry, shaking the pan occasionally, for two and a half minutes, until blistered in places. Tip into a medium bowl and repeat with the remaining beans, pepper and chillies.
Next, make the daqa. Put the spring onion, green chilli, a quarter-teaspoon of salt and a tablespoon of cold water in the bowl of a small food processor and pulse until almost smooth. Transfer to a small bowl and stir in the sugar and lime juice.
Put the eggs in a bowl with half the Shaoxing wine (or vinegar), all the turmeric and a quarter-teaspoon each of salt and cracked black pepper, and whisk to combine.
Put the same saute pan on a medium-high heat and, when it’s smoking, add a tablespoon of oil. Pour in the eggs, cook for 30 seconds, until golden and set underneath but runny on top, then use a spatula to break them up into large pieces. Return the eggs to the same bowl in which you whisked them. Keep the pan on the heat.
In a small bowl, mix the remaining tablespoon of Shaoxing wine with the soy sauce, sugar and an eighth of a teaspoon of salt.
Pour another tablespoon of oil into the hot pan, stir in the garlic and cumin, and cook for a minute, until fragrant but not coloured. Pour in the soy mix , return the blistered beans, pepper and chillies to the pan, add the spring onions and cook, stirring, for a minute or two, until the soy mixture coats the vegetables. Tip the eggs back into the pan and stir them in gently, breaking them up a little more, but keeping the eggs in large-ish pieces. Transfer to a plate, scatter the pine nuts on top, spoon over half the daqa and serve with the rest on the side.
Once you’ve made this really versatile dish a couple of times, experiment with the ingredients: choy sum works as well as the pak choi, for instance, as do radishes for the cucumber; cooked chickpeas or chunks of leftover roast chicken also work here instead of the tofu. Serve with boiled rice or noodles.
Prep 10 min
Cook 20 min
Serves 2
3½ tbsp olive oil, plus 1 tsp extra
Fine sea salt
6 baby pak choi (180g), trimmed and cut in half
20ml oyster sauce
15g shop-bought fried onions
For the sambal tofu
2 garlic cloves, peeled and crushed
1 tbsp tomato paste
15g aleppo chilli, or 7½ g regular chilli flakes
1½ tsp maple syrup
150g firm tofu, roughly crumbled
For the pickled cucumbers
1 small baby cucumber (50g), cut lengthways in half, then sliced into ½cm-thick half-moons
½ red chilli (10g), thinly sliced
1 lime, cut in half – one half juiced, to get 2 tsp, the other half for serving
Put a large frying pan on a high heat. Once it’s smoking hot, rub a teaspoon of oil and a quarter-teaspoon of salt all over the pak choi halves, then lay them cut side down in the hot pan and leave to grill for two to three minutes, until charred but still with mostly green leaves. Transfer to a tray and leave the pan to cool down.
In the same pan, this time on a medium-high heat, put two and a half tablespoons of olive oil, the garlic, tomato paste, aleppo chilli, a teaspoon of maple syrup and a quarter-teaspoon of salt, stir well and cook for five to seven minutes. Add the tofu and cook, stirring, for two to three minutes more, until the tofu absorbs all the tomato mixture.
Meanwhile, put the cucumbers, chilli, a teaspoon of lime juice and a pinch of salt in a bowl, stir to coat, then leave to pickle.
Arrange the pak choi on a platter. Mix the oyster sauce, remaining teaspoon of lime juice, the remaining tablespoon and a half of olive oil and remaining half-teaspoon of maple syrup in a bowl, then drizzle this mixture all over the pak choi. Spoon the sambal tofu on top, followed by the cucumber pickle, then scatter on the fried onions and serve.
Couscous always feels to me like a bit of a magic ingredient, especially when it comes to near-instant meals. Boiling water plus five minutes’ waiting, and that’s it! Quinoa also works well here, should you prefer a gluten-free option.
Prep 10 min
Cook 20 min
Serves 2
40g wholewheat instant couscous
Fine sea salt and black pepper
10g dill, finely chopped
10g parsley, finely chopped
50g sugar snaps, cut at an angle into 2mm-thick strips
2 spring onions, trimmed and finely sliced
1 lemon, cut in half – one half juiced, to get 4 tsp, the other half cut into 4 wedges to serve
60g Greek-style yoghurt
2 tsp horseradish sauce
1 small garlic clove, peeled and crushed
1 tbsp olive oil
2 smoked mackerel fillets, cut in half widthways (150g)
¾ tsp cumin seeds
1 tsp aleppo chilli
Put the couscous in a bowl with an eighth of a teaspoon of salt, pour over 80ml just-boiled water, cover the bowl with a plate or reusable kitchen wrap, and set aside for five minutes , until all the water has been absorbed. Remove the plate, fluff up the couscous with a fork and leave to cool. Once cool, mix in the chopped herbs and spoon the couscous on to a medium platter.
Meanwhile, in a small bowl, mix the sugar snaps and spring onions with a tablespoon of lemon juice and an eighth of a teaspoon of salt, then put to one side.
In another bowl, mix the yoghurt, horseradish and garlic with the remaining teaspoon of lemon juice, an eighth of a teaspoon of salt and a good grind of pepper.
Put the oil in a medium frying pan on a medium-high heat and, once it’s hot, lay in the smoked mackerel fillets skin side down. Leave to fry for two minutes, until the skin is golden and crisp, then flip over and fry for another two minutes on the other side, until the flesh, too, is golden and crisp. Arrange the mackerel skin side up on top of the couscous, and turn the heat under the pan to medium-low.
Add the cumin seeds to the hot oil left in the pan, fry for 30 seconds, until fragrant, then stir in the aleppo chilli, cook for another 30 seconds, then take off the heat.
Dollop the yoghurt into the gaps between the pieces of mackerel, spoon the spiced oil all over the top and serve with the lemon wedges on the side.
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July brought us record-breaking high temperatures, so it's no wonder that EatingWell readers were clicking on hydrating recipes the most. A majority of these dishes highlight refreshing seasonal ingredients like cucumber, spinach, tomato and zucchini, making them the perfect meals for keeping cool and energized. Recipes like our Lemon-Blueberry Cheesecake Bars and The Best Tomato Sandwich to Make All Summer Long are mouthwatering ways to beat the heat.
This big, bold and easy chicken marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extra so we always have it on hand to use with chicken thighs, breasts and drumsticks. Also try it with extra-firm tofu, salmon, duck, pork, beef or lamb.
These lemon-blueberry cheesecake bars feature the rich, creamy flavor of cheesecake without the fuss. A thin layer of cheesecake flavored with lemon surrounds a mound of fresh blueberries bursting with sweet fruity flavor. You can use this easy recipe as a template, easily swapping out the blueberries for another berry or chopped fruit. Lime zest and juice can be used in place of lemon.
This cucumber chickpea salad with feta and lemon is tangy and refreshing. You can enjoy it on its own or toss it with greens for an easy lunch or dinner. We love the grassy flavor of dill, but another fresh herb like oregano, parsley or chives will work well in its place.
This classic tomato sandwich features a lovely combination of sweet juicy tomatoes and herby cream cheese. You can make a big batch of the cream cheese mixture and have it on hand to spread on bagels or crackers. For a boost of protein, add smoked salmon or sliced turkey or chicken.
This is the easiest—and the last—avocado toast recipe you'll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.
Here we pair Bang Bang sauce, a sweet and spicy sauce made famous by the restaurant chain Bonefish Grill, with shredded cabbage and crunchy carrots and celery. You can swap out the carrots and celery for other crunchy vegetables like thinly sliced sweet bell peppers and radishes. Serve this easy slaw alongside grilled shrimp or use it to top a grilled fish sandwich.
Everything bagel seasoning makes these zucchini bites—the onion, garlic and nutty sesame seeds complement tangy sour cream, Cheddar cheese, bacon and chives just like a classic loaded baked potato. Salting the zucchini and wicking away liquid with paper towels helps the slices brown in the oven, as does keeping them toward the edges of the baking sheet while they roast.
These zucchini-feta roll-ups are a quick and easy appetizer to pull together, and the recipe is easily doubled (or tripled!) for a larger gathering. You can use summer squash in addition to the zucchini for a pop of yellow color. They are plenty flavorful on their own, but they can also be served with marinara sauce or pesto for dipping.
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together.
This wonderfully creamy and tender oven-roasted zucchini and summer squash draws inspiration from Thomas Keller's viral zucchini recipe. The squash is scored, then roasted whole, allowing garlic to seep into the center while a crispy top forms in the pan. Enjoy it alongside roasted or grilled meat or fish. It's perfect as-is, but also tastes great topped with chopped tomato and a drizzle of balsamic glaze, pesto or romesco sauce.
This meatless version of spaghetti carbonara has a similar depth of flavor to the original, thanks to browning the zucchini before adding it to the pasta. And, of course, it has all the rich, creamy goodness you look for in a carbonara.
Fresh-squeezed lemonade perks up the citrus notes in sparkling wine in this twist on a classic mimosa. We like a dry sparkling wine like Champagne or even rosé in this refreshing summer drink to keep the sweetness subtle. For a nonalcoholic version, use lemon-flavored seltzer in place of the wine, or use an alcohol-free wine that has a hint of effervescence.
This grilled chicken salad is perfect for summer entertaining. You can make the dressing, marinate the chicken, pickle the onions and slice your vegetables a few hours ahead of time, then just grill and assemble the salad after the guests arrive.
This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies.
To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
This refreshing tomato-cucumber salad is commonly served all summer long in Ukraine. Since it's such a simple recipe, the freshest, ripest vegetables really make it shine. Depending on the family's traditions, this salad can also be dressed with sour cream; this is a common Polish preparation as well. But in the author's family, it's all about the sunflower oil. Serve with dark rye bread, particularly to sop up all of the juices at the bottom of the bowl. For a complete Ukrainian summer meal, serve the salad with salty pickled herring and boiled new potatoes tossed with sunflower oil and dill.
This comforting zucchini casserole with buttery crackers and cheese is the perfect recipe for your bumper crop of zucchini. Fresh thyme is lightly floral while fresh ground pepper adds kick to this creamy summer casserole.
This aromatic and flavorful dish feels like veggie pizza in casserole form with fresh basil, herb-spiked diced tomatoes and ooey-gooey melted cheese on top. If you can't find fresh mozzarella ciliegine, buy a larger ball and tear it into pieces. Preheating your baking sheets helps encourage caramelization of the roasted veggies, which adds layers of flavor to this savory dinner.
This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
This versatile and quick pesto shrimp can be served alongside a hunk of crusty bread, over pasta or rice, or even used as a topping for pizza. Look for shrimp that are free from preservatives, which can alter the texture and add sodium to the dish. We like the brightness and fresh flavor of refrigerated pesto, but a homemade classic basil pesto will make the dish extra special.
It’s no secret we’re big fans of the slow cooker — anything that makes getting dinner on the table easier is a huge win in our books. And fo...
