Blog | What Steve Eats

Earl Grey Cocktail

This Earl Grey Cocktail combines brewed tea, gin, fresh lemon juice, honey, and bitters into a bright, floral, and effortlessly elegant drink perfect for winter and spring.

Earl Grey is one of my favorite kinds of tea. I love how the citrus and floral notes of bergamot are balanced by the rich, deep flavors of the black tea leaves. It's great warm with honey, but also great with steamed milk and vanilla to make a London Fog.

In this cocktail, the Earl Grey tea is brightened by lemon, sweetened with honey, and complemented with botanical notes from gin.

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😍 Why You'll Love This Recipe

Great any time of year. You'll find it refreshing in winter, spring, or summer.
Pleasant balance of tea, gin, and lemon. It starts off with a bright hit of lemon and gin that mellows into the light floral notes of bergamot from the Earl Grey tea.
Simple and straightforward. A quality gin is the only spirit you need.

If you're into gin, you'll also want to check out my recipes for this Ginger Rhubarb Gin Cocktail, a Cucumber Gin Cocktail, or an Elderflower Gin and Tonic. But if it's tea you like, don't miss my Lilac Tea and my Honey Citrus Mint Tea.

🍋 Ingredients

Here's everything you need to make this Earl Grey cocktail.

Earl Grey tea: You can use either a tablespoon of loose-leaf tea or three tea bags to make a strong-flavored tea concentrate. Choose an Earl Grey variety that you already enjoy. If you prefer to avoid caffeine, opt for a decaf blend. I used tea from my local tea shop, Loose Loona.
Gin: A London dry gin works well here, and I especially like this one from St. Johnsbury Distillery here in Vermont. It's balanced, has pleasant juniper notes, but it isn't overwhelming in a cocktail like this one.
Lemon juice: A splash of fresh lemon juice brightens up the whole drink. Use part of the lemon for the juice and part to make a simple garnish. Learn more about how to make the lemon peel garnish.
Honey: A touch of honey offers a just hint of sweetness. Honey is a perfect complement to the tea and citrus flavors of this drink.
Bitters: A bit of bitters for a little extra depth. I used the orange maple bitters from Runamok, another local Vermont company.

Check out the recipe card below for the complete list of ingredients and quantities.

🍵 Variations

Make it a hot toddy: Brew a mug's worth of Earl Grey tea, skip the ice, and stir the other ingredients into the hot tea instead of shaking. Serve with a slice of lemon.
Try it with green tea: Use green tea leaves or bags in place of the Earl Grey.
Use orange instead of lemon: Substitute orange juice and peel for lemon.
Creamy version: Use an egg white or 1 ounce of aquaba. Add either to the shaker with the other ingredients, then dry-shake (without ice) to increase foam, then add ice and shake again.

🔪 Instructions

hot water from a kettle being poured into a jar of loose tea

Step 1: Prepare the tea. Strain and add four ounces of tea into a cocktail shaker. Let cool briefly.

honey being poured into a cocktail shaker

Step 2: Add 2 teaspoons of honey to the lukewarm tea.

a cocktail stirrer being put in a cocktail shaker

Step 3: Stir well to fully combine.

lemon juice being poured into a cocktail shaker

Step 4: Add 1 ounce of fresh lemon juice.

Step 5: Add 4 ounces of gin.

a bottle of bitters being shook into the cocktail

Step 6: Add a few dashes of bitters.

Step 7: Fill the shaker halfway with ice.

Step 8: Shake well for 15 seconds.

earl grey cocktail being strained into a glass

Step 9: Strain cocktail into two glasses.

Step 10: Garnish with lemon peel.

✨ Top Tip

Stir the honey into the tea before adding ice to your cocktail shaker. Otherwise, the honey will freeze to the ice and not combine well into the drink.

🍳 Equipment

Cocktail shaker: A proper cocktail shaker helps to chill and mix your beverage. However, if you don't have one handy (we've all been there), try a large mason jar with a secure lid.

🙋🏻‍♂️ FAQ

What alcohol goes with Earl Grey tea?

Gin is one spirit that pairs well with Earl Grey because its botanical and citrus notes complement the bergamot flavor of the tea. Vodka is also a good choice because it allows the flavor of the tea to shine without competing. I'd avoid any alcohol with a strong flavor that will overpower the tea.

Does Earl Grey tea have caffeine?

Yes. Earl Grey tea is a black tea that typically contains caffeine. If you do not want a cocktail with caffeine, looks for a decaf variety.

How can I make this into an Earl Grey mocktail?

Make it a mocktail by omitting the gin, using a bit more tea, and possibly adding a splash of tonic to finish it off.

🍰 Pairing

This drink is versatile and can pair well with sweet treats, salads, and appetizers.

Looking for other creative drink recipes like this one? Try these next:

Easy Maple Milk Recipe

Maple milk is milk sweetened with real maple syrup - a simple alternative to chocolate and other flavored milks. Learn the perfect ratio and easy variations.

a tin of maple syrup with a glass of maple milk

I live in Vermont, the maple syrup capital of the United States, and I've had more than my fair share of maple-flavored products. But I don't think I had ever had a simple glass of maple syrup and milk. I was surprised by how good it is!

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There's something cozy and nostalgic about this beverage. It reminds me of strawberry and chocolate milks I loved as a kid. But this is even better because it's made with two real ingredients you likely already have in your kitchen.

Enjoy it cold for a refreshing beverage

😍 Why You'll Love This Recipe

You only need two ingredients.
It makes a quick, sweet treat.
You can use it as a base for other drinks.

This sweet milk would go especially well with my salted maple chocolate chip cookies, these fresh ginger cookies, or even chamomile cookies. Because you can't have cookies without milk. Or is it milk without cookies?

🍁 Ingredients

Here's everything you need to make this milk at home.

a bottle of milk and tin of maple syrup on a counter for the recipe

Milk: You need 1 cup of milk per serving. As for which milk to use, that is up to your personal preference. I tend to buy two percent milk, and that's what I used when testing this recipe. However, you can use whole milk or try your favorite dairy-free milk alternative. Keep in mind that some of those options are already a bit sweet. Adjust accordingly.
Maple syrup: I use 1 tablespoon per cup of milk for a sweet - but not too sweet - result. Start here, and if you like things sweeter, use more. My favorite maple syrup grade is the dark, robust variety, and while any real maple syrup (definitely not fake pancake syrup) will be great here, I like the strong, deep flavor of the darker grades.

Check out the recipe card below for the complete list of ingredients and quantities. ⬇️

☕ Variations

Cinnamon maple milk: Whisk in ¼ teaspoon cinnamon along with the maple and milk.
Chocolate maple milk: Add 1-2 tablespoons cocoa powder (not cocoa mix) and whisk until combined for your own homemade chocolate milk.
Warm maple milk: Gently heat your milk in a pan on the stove or in the microwave, then add the maple syrup. Milk can boil over quickly, so use low heat and stir often until it's heated to your liking.

🔪 Instructions

Step 1: Pour milk into a glass. Use about 8 ounces per serving.

maple syrup being poured into a glass of milk

Step 2: Add your maple syrup. Start with 1 tablespoon per 8 ounces, then add more if you like it sweeter.

Step 3: Use a small whisk to blend the maple syrup into the milk.

a straw being put into a glass of maple milk

Step 4: Serve.

✨ Top Tips

Serve the milk soon after making or whisk again before serving. The maple may settle if left for too long.
Don't attempt this recipe with artificial maple syrup. It will taste terrible and be way too sweet. Also, please stop buying fake syrup.
No whisk? Combine maple and milk in a jar and shake well.

🍳 Equipment

Whisk: A small whisk that fits in your glass will make it quick and easy to mix the maple into the milk. Although you can use a spoon, a whisk will do a better job.

🥄 Make Ahead

If you want to make a batch for a crowd, multiply the ingredients by the number of servings you need and whisk the milk well before serving. You can prep this in advance, but give it another quick whisk before pouring into glasses, as the maple may separate from the milk.

☕ How to use

You can drink this milk as is, or use it in one of these ways:

Heated and mixed with cocoa powder for a simple hot chocolate
Iced and combined with espresso for an iced maple latte
Froth it to make a foam for topping iced coffee drinks
Hot or cold, and combined with chai tea for a maple chai latte
Add a scoop of vanilla ice cream and blend for a quick maple milkshake

🙋🏻‍♂️ FAQ

Will maple syrup curdle milk?

Maple syrup does not curdle milk. Maple syrup is only slightly acidic and not enough to curdle milk like lemon juice or vinegar.

Can you mix maple syrup with milk?

Yes, it's easy to mix maple syrup with milk. The easiest way to do so is with a whisk to fully incorporate the syrup into the milk.

How do you make a maple milkshake?

A maple milkshake is made with maple syrup, ice cream, and milk. This recipe is a good base for a milkshake. You just need to add the ice cream and blend it all together.

🍪 Pairing

These are my favorite dishes to serve with this flavored milk:

Looking for other recipes like this one? Try these next:

Apple Cranberry Muffins

Real maple syrup, tart cranberries, and fresh apples make these apple cranberry muffins a cozy breakfast bake you'll enjoy throughout fall and winter.

When I was a kid, I was a big fan of cranberry applesauce. It was way more interesting than the plain stuff, which always tasted overly sweet and a little boring.

The cranberries made those little applesauce cups cooler looking, but more importantly, they balanced the apples with tartness, though I'm guessing there was also a good amount of added sugar.

The cranberries do the same thing in these muffins. A quick cook softens them and starts to release their juices, which swirl into the batter along with chopped apple, creating bright, tart and sweet pockets in every muffin.

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But these muffins aren't overly sweet like my childhood applesauce. They're sweetened with maple syrup instead of sugar, so the sweetness is deeper and richer without overpowering.

Paired with oats and warm spices, the result is a well-balanced, fruit-forward muffin that works for breakfast or an afternoon snack.

😍 Why You'll Love This Recipe

A satisfying breakfast or snack. Oats, warm spices, maple syrup, and fresh fruit make these muffins filling without being heavy.
Apples + cranberries = real seasonal flavor. Two of the best fall ingredients in one easy bake.
Naturally sweetened with maple syrup. No refined sugar, just real maple flavor.

If you like baking with apples and cranberries, be sure to check out these recipes as well:

🍎 Ingredients

Here's everything you need to make these apple and cranberry muffins.

Key Ingredients

Apples: Really, any apple you like works here. I tend to use semi-firm, semi-sweet apples like Honeycrisp or Pink Lady, so the apple doesn't disappear into the batter.
Cranberries: Fresh cranberries give these muffins their bright, tart flavor. Frozen cranberries can be used straight from the bag.
Maple syrup: Real maple syrup pulls double duty-sweetening the muffins while adding moisture and flavor. A dark/robust grade syrup gives the best maple flavor.
Flour: All-purpose flour keeps the muffins sturdy enough to hold the fruit. Be sure to spoon and level your flour for accurate measuring.
Oats: Rolled oats add texture inside the muffin and in the topping. Quick oats will soften too much and won't give the same bite.
Butter: Melted butter gives these healthier muffins enough richness to taste like a real treat. Use unsalted butter so you can control the salt.
Buttermilk: Helps the muffins stay tender while also giving them a better rise. If you don't have buttermilk, regular milk with a teaspoon of lemon juice stirred in works in a pinch.

Check out the recipe card below for the complete ingredient list and quantities.

🍐 Substitutions & Variations

Dried cranberries: If you don't have fresh cranberries, use ¾ cup dried cranberries soaked in warm water for 10 minutes.
Pears: Pears make a great alternative to apples in these muffins.
Yogurt: Instead of buttermilk, use Greek yogurt thinned with a splash of milk.
Whole wheat: Substitute half of the all-purpose flour with whole wheat for some extra whole grains.

🔪 Instructions

How to make apple and cranberry muffins.

cranberries cooking in a pan with a wooden spoon

Step 1: Cook the cranberries with ¼ cup of water over low heat until at least half of them have softened and popped, about 8-10 minutes. Set aside to cool.

chopped apple on a cutting board with knife

Step 2: Peel, core, and roughly chop the apple.

bowls of flour, oats, and sugar for making the muffins

Step 3: Combine the flour, oats, salt, baking powder, cinnamon, and nutmeg in a bowl. Whisk to combine.

Step 4: Beat the eggs with the buttermilk. Whisk in the butter, maple syrup, and vanilla until smooth.

wet ingredients being poured into a bowl of dry ingredients

Step 5: Pour the wet ingredients into the dry.

Step 6: Stir until the dry ingredients are completely incorporated.

apples being stirred into a bowl of muffin batter

Step 7: Stir in the apple.

cranberries swirled into a bowl of muffin batter

Step 8: Then stir in the cranberries.

oat muffin topping being mixed in a bowl

Step 9: Stir the remaining oats, maple syrup, butter, and cinnamon in a small bowl for the topping.

muffin batter being scooped into a muffin tin

Step 10: Divide the batter among a greased muffin tin. Bake for 8 minutes at 425°F, then reduce the heat to 375°F and continue cooking for 12-14 minutes until done.

✨ Top Tip

Add the wet ingredients to the dry ingredients in a couple of batches. Stir in between the second addition, adding more only after the batter is well combined. Avoid overmixing as much as possible to prevent tough muffins, and gently stir in the fruit.

🍳 Equipment

Muffin tin: A standard 12-cup tin is essential for baking the muffins. Be sure to grease it well with oil, butter, or cooking spray. Alternatively, use muffin liners.

🥡 Storage

Fresh: Store the muffins in an airtight container at room temperature for up to three days. Gently heat or toast for the best texture.
Frozen: Tightly wrap cooled muffins in foil and store in a freezer bag. Let the muffins defrost at room temperature, then heat or toast before serving.

🙋🏻‍♂️ FAQ

Can you use dried cranberries instead of fresh in muffins?

Yes, you can use dried cranberries instead of fresh ones in muffins. But for the best result you may want to give them a brief soak (5-10 minutes) in hot water to help rehydrate them and plump them up. Use about half as much dried cranberries when replacing them for fresh in a recipe.

What kind of apple is best for muffins?

There isn't one kind of apple that is best for muffins because it depends on what you're looking for. If you want the apple to melt into the muffin, use a softer variety like a golden delicious or a mac. If you want to have a muffin with clear apple texture, choose something like a pink lady, honeycrisp, or fuji. You'll also want to consider if you like sweeter or more tart apples. When in doubt, use an apple you enjoy eating fresh and use what you have or is easy to find.

Should you cut cranberries before baking?

Instead of cutting cranberries before baking, I think the better way to distribute their flavor is by briefly cooking them to soften the fruit.

☕ Pairing

Any of these drinks would pair well with these cranberry and apple muffins:

Looking for other recipes like this one? Try these next:

Easy Pumpkin Couscous Salad

This pumpkin couscous salad with maple cider dressing combines roasted pumpkin, pearl couscous, and dried cranberries for a fresh, fall-inspired side dish.

Cool-weather salads don't have to rely solely on greens. This dish combines roasted pumpkin, chewy pearl couscous, dried cranberries, and a maple-cider vinaigrette for the perfect blend of sweet, savory, and tangy flavors. It's quick enough for a weekday but nice enough to pass for a holiday side.

I like the balance of cozy fall ingredients and freshness thanks to parsley and a bright dressing. It's kind of salad that's just as good warm for dinner as it is straight from the fridge for lunch the next day. Use it as a base for a protein, or bulk it up by adding cheese, pickled onions, massaged kale leaves, and some chopped apple or pear.

😍 Why You'll Love This Recipe

Uses up leftover roasted pumpkin or squash.
It's a great fall side dish and salad.
Ready in minutes.

When fall hits, I'm all in on winter squash and pumpkin. Check out my other recipes for Chicken and Squash Curry, Pumpkin and Sage Risotto, and Spaghetti Squash with Meat Sauce.

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🎃 Ingredients

Here's everything you need to make this pumpkin couscous recipe.

Key Ingredients

Roasted pumpkin: This dish utilizes roasted pumpkin that you've already roasted. It's a good way to use leftovers. If you would like instructions on how to roast pumpkin for use in this salad and numerous other recipes, check out my Maple Roasted Pumpkin recipe.
Pearl couscous: Look for the variety of couscous labeled as Israeli or pearl couscous. As the name implies, these resemble small, pearl- or bead-shaped balls. I don't reccomend the small, grain-like couscous for this recipe.
Dried cranberries: Add bright and tangy bites to the salad.
Pumpkin seeds: You want pumpkin seeds without the shells, commonly referred to as pepitas.
Maple syrup and apple cider vinegar: Create the base for the sweet and tangy apple-flavored vinaigrette. You always want to use real maple syrup, of course.

Check out the recipe card below for the complete list of ingredients and quantities.

🧀 Substitutions & Variations

Add cheese: Crumbled feta or goat cheese would be a great addition.
Butternut squash or sweet potato: Instead of pumpkin, you could roasted and cubed butternut squash or sweet potato.
More herbs: Toss in chopped mint, basil, or dill (or any combination of these herbs) along with the parsley.
Red onion: I don't enjoy raw onion in my salads, but some pickled red onion on top would be a delicious addition.

🔪 How to make pumpkin couscous salad

couscous being poured into a pot of water

Step 1: Bring a small pot of salted water to a boil. Add the couscous and cook according to the package directions, about 8-10 minutes.

a spoonful of cooked couscous over a pot

Step 2: Drain any remaining water from the couscous and fluff with a fork.

Step 3: Add the pepitas to a small pan and toast over low heat until lightly browned and fragrant, about 4-5 minutes.

ingredients for dressing being whisked in a bowl

Step 4: Whisk the vinegar, maple syrup, mustard, salt, pepper, and oil until combined.

pumpkin being added to a bowl of couscous

Step 5: Add the roasted pumpkin cubes to a large bowl with the couscous.

dressing being poured into a bowl of couscous salad

Step 6: Add the dried cranberries and most of the parsley and pepitas, saving some for garnishing. Pour in the dressing.

bowl of couscous pumpkin salad being tossed

Step 7: Toss well to combine.

parsley being sprinkled over the bowl of salad

Step 8: Garnish with remaining parsley and pepitas. Serve warm or at room temperature.

✨ Notes from the kitchen

Use pearl couscous, also known as Israeli couscous, in this recipe. It's a larger, bead sized kind that will hold up well in the salad.
I don't include cooking the pumpkin as part of the recipe here. However, you can reference how to do so in my Roasted Maple Pumpkin recipe. This salad is a great way to use leftover cooked squash.
This is an easy dish to prep a day or two ahead. Just bring it to room temperature or briefly warm it to remove the chill, so that the cold doesn't mute the flavors.

🥡 Storage

Store salad leftovers in an airtight container in the fridge for up to 4 days. Enjoy cold, or you may briefly reheat. I don't recommend freezing this dish.

🙋🏻‍♂️ FAQ

How do I make couscous tasty?

Make couscous tasty by cooking it with broth for extra flavor. Then, include it in recipes that add flavor and texture, such as salads like this one. Tossed with vegetables and a dressing will make your couscous extra flavorful. You can also use it as a base for serving roasts or stews.

What are the different types of couscous?

There are three main types of couscous. Moroccan couscous is the smallest one with a grain like texture. Pearl or Israeli couscous is the pearl or bead-looking variety that's soft and chewy. And third is Lebanese couscous, which are even larger pearls commonly used for a stew. Although they seem like they may be a type of grain, all three types of couscous are essentially a pasta made with semolina flour and you cook them similarly to pasta.

What type of pumpkin should I use?

There are many types of pumpkin you can use here. Sugar pumpkins are always a good choice, but jack-o-lantern pumpkins are not. Here's an overview of pumpkin varieties for cooking.

🍸 Pairing

These are my favorite recipes to serve with pumpkin salad:

Looking for other winter squash recipes like this one? Try these next:

One Pan Sweet Potatoes and Green Beans

Sweet potatoes and green beans are simmered in broth and finished with maple syrup, butter, sage, and toasted pecans for a cozy fall side dish. Great for everything from weekday cooking to holiday feasts.

green beans and sweet potatoes on a plate with sage and pecans

This year, I planted sweet potatoes for the first time, mostly on a whim after spotting starter plants at the garden center.

I tucked them into the space where my garlic had been in late June and figured I'd see what happened. As it turns out, sweet potatoes aren't much like regular potatoes - they grow on sprawling vines and need a long, warm season to size up properly.

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By the time the first cool days of fall rolled around and the vines died back, mine were still pretty small. But they tasted great, and next year I'll just get them in the ground earlier. Like most things in the garden, it's all an experiment.

We had no trouble growing beans this year, though, and this side dish combines the two vegetables in one easy, stovetop recipe.

😍 Why You'll Love this recipe

It's a single-pan recipe. That means less prep and cleanup.
It's quick cooking. Thanks to the small size of the potatoes and the braise and glaze cooking approach.
It's easy enough for weeknights but classy enough for holidays. What more could you ask for?

We could all use some more vegetables in our lives. If you need some extra ideas to encourage you to eat a few more, try my Kale and Swiss Chard Galette, Roasted Carrots and Asparagus, and Honey Sriracha Brussels Sprouts.

🍠 Ingredients

Here's everything you need to make this green bean and sweet potato side dish.

Key Ingredients

Sweet Potatoes: A couple of medium sweet potatoes, about 1 ½ pounds, is all you need for this recipe. I like to peel them here because they don't have time to soften or crisp up like they would during roasting.
Green beans: Fresh green beans are best here, though frozen could work, if needed. You'll need about 12 ounces, which is ¾ of a pound.
Maple syrup: Added with butter towards the end of cooking, the combo creates a sweet, buttery glaze to coat the vegetables.
Sage: Chopped sage contributes some earthy flavor to balance the sweetness of the sweet potatoes and maple syrup.
Pecans: Toasted chopped pecans serve as a crunchy, nutty finish to the dish before serving

Check out the recipe card below for the complete list of ingredients and quantities.

🔥 Substitutions & Variations

Sub the sage: Try thyme or rosemary in place of the sage. Or if you don't have fresh sage handy, use a couple of teaspoons of dried sage and add it in when you add the sweet potatoes to the pan.
Other nuts or seeds: Instead of pecans, use walnuts or pumpkin seeds.
Winter squash: In place of sweet potatoes, use cubed butternut or other winter squash. Cook with the broth until nearly tender before adding the beans.
Add some heat: Drizzle chili crisp or sriracha over the veg before serving.

🔪 Instructions

sweet potatoes being peeled and cubed on a cutting board

Step 1: Peel the sweet potatoes and cut them into roughly ¾ inch cubes. It's fine if some pieces are larger or smaller.

green beans being trimmed on a cutting board

Step 2: Wash the beans and trim the stems off. Then, cut the beans in half.

Step 3: In a large pan, toast the pecans over low heat for about 5 minutes, stirring on occasion. Transfer to a plate.

Step 4: In the now-empty pan, add the sweet potatoes, broth, salt, and pepper. Place over medium-high heat and bring to a simmer. Cover, reduce the heat slightly so that it's at a steady simmer, and cook for 4 minutes.

green beans being added to pan of sweet potatoes

Step 5: Uncover the pot and add the beans. Return the cover and cook for another minute.

Step 6: While the potatoes and beans are cooking, roughly chop the sage leaves.

maple syrup and butter being added to beans and sweet potatoes

Step 7: Uncover the pan, add the butter, maple syrup, and sage. Turn up the heat a little and cook until the liquid has reduced and the veggies are glazed, about 3-4 more minutes. Gently toss the vegetables occasionally as they cook.

chopped pecans being added to pan with beans and sweet potatoes

Step 8: Top the green beans and sweet potatoes with the toasted pecans and serve warm.

✨ Top Tip

Be gentle when tossing the sweet potatoes and green beans around the pan towards the end of cooking, as the potatoes will be soft and can be easily squished.

🥡 Storage

Store leftovers in an airtight container in the fridge for up to three days. I don't suggest freezing leftovers as the texture of either vegetable won't be great afterward.

🔪 Advance prep

Since most of the time in this recipe is spent peeling, chopping, and trimming the ingredients, you can do this part ahead of time for a speedy side dish for a holiday meal or weeknight dinner.

Prep the sweet potatoes, green beans, and sage as described up to three days in advance and store the ingredients in the fridge until you're ready to cook.

🙋🏻‍♂️ FAQ

Do sweet potatoes and green beans go together?

Absolutely. They're two common vegetables at a holiday meal for good reason. The sweet potatoes are earthy and tender while the beans have some crunch and crispness to then. For that reason, they balance each other well when cooked together in a single dish. It saves time, too.

What goes well with sweet potatoes?

Maple syrup or brown sugar go well with sweet potatoes because they bring out the natural sweetness of the vegetable. Nuts like pecans and walnuts can add crunch to balance their soft texture. Woody herbs offset the sweetness and help a dish keep fresh. Other vegetables, like green beans can offer a varying texture and keep a sweet potato dish interesting.

How to cook green beans with sweet potatoes?

Start by simmering cubed sweet potatoes in some broth in a pan on top of the stove. Cover for a few minutes before adding the beans. Cook until the beans are tender, adding maple syrup and butter towards the end to create a sweet, buttery glaze.

🧅 Pairing

Try serving any of these recipes with these green beans and potatoes:

Looking for other vegetable recipes like this one? Try these next:

Oven Roasted Jalapeños

Learn how to make oven roasted jalapenos for a smoky, mellow heat that's less intense than raw but full of flavor. Roasting brings out their natural sweetness and softens their bite, making them a great addition to all kinds of meals. Freeze them or keep a jar in the fridge to toss on just about anything that needs a little heat.

roasted jalapeno peppers on a plate with garlic

I've learned that just a couple of jalapeño plants in the garden can go a long way. They tend to crank out dozens of peppers by the end of the season. But if you're not cooking spicy food every night, you might find yourself wondering what to do with them all.

This recipe is my new approach. Roasting the jalapeños in the oven is as simple as it gets, and it transforms them into something deeper, smokier, and even slightly sweet. Once roasted, you can stash them in the fridge for several days or freeze a batch to use as needed. Chop them up and toss them into whatever you're cooking, whether it's tacos, eggs, salads, or meatballs. Use them anywhere you want a mellow kick of smoky heat.

😍 Why You'll Love These Roasted Jalapeños

Roasted jalapeños make a good addition to a number of dishes.
Store them in oil or freeze to store for longer.
Roasting mellows the flavor if you find fresh jalapeños too spicy.

Just like with my Roasted Balsamic Onions and Quick Green Bean Pickles, these peppers can complement almost any dish.

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🌶️ Ingredients

Here's everything you need to make these oven roasted jalapeños.

Jalapeño peppers: Use fresh red or green jalapeños or a mix of both. Red ones are fully ripe and can be a little sweeter. Green ones are picked when not fully ripe and have a sharper, grassier flavor. You can roast either color of pepper, and they cook the same way. The color doesn't necessarily indicate the heat level of the pepper. Other factors, such as the variety and growing conditions, play a bigger role. If you see white lines on your jalapenos, like the ones I used in my photo, that's perfectly fine. They often indicate a mature, flavorful pepper and are common on homegrown peppers.
Salt: A sprinkle of kosher salt enhances the flavor of the roasted peppers.
Olive oil: A standard olive oil is fine for this recipe. Nothing fancy is needed.
Garlic: Optional, but I like to throw in a few garlic cloves when roasting the jalapenos for an extra boost of flavor.

Check out the recipe card below for the full ingredient details.

Substitutions & Variations

Roasting other peppers: You can follow the same process to roast any pepper, whether they are spicier or milder.
Roasting jalapeños on the grill: Instead of using the oven, roast the peppers on a baking sheet on your grill, adjusting the flames as needed to maintain a heat of about 400°F. Or try the skewer approach from This Healthy Table.
Keeping the seeds: Like things spicier? Then don't bother removing the seeds from the peppers. You can roast them whole, just remove any stems first.

🔪 Instructions

Step 1: Put on some nitrile or latex gloves to protect your hands from the hot peppers. Preheat the oven to 400°F.

a jalapeno sliced open on a cutting board

Step 2: Slice the jalapenos open from top to bottom. Remove any stems.

jalapeno pepper seeds being scooped out into a bowl

Step 3: Scoop out the seeds into a bowl.

olive oil being poured over a tray of peppers

Step 4: Place the halved peppers and garlic on a piece of parchment paper in a sheet pan. Drizzle with olive oil.

salt being sprinkled over tray of peppers

Step 5: Sprinkle with salt.

Step 6: Roast in the preheated oven for 20-25 minutes or until softened and lightly charred.

✨ Top Tip

Wear gloves when handling the jalapeños. Even if you think these peppers aren't very hot, the oils can remain on your skin for hours, even after washing your hands. It will burn if you happen to touch your eyes or nose or if you have any tiny cuts on your fingers. I'm speaking from experience.

🥡 Storage

As is: Roasted jalapeños can be stored in an airtight container in the fridge for about five days.
In oil: For longer storage in the fridge, place the peppers in a jar and fill it with olive oil, ensuring they are completely submerged. They'll keep for up about 10 days.
In the freezer: After cooling, transfer the peppers still on the tray directly to the freezer. This way, they won't stick together. After about an hour, when frozen, remove the peppers and place them in a freezer bag, where they can be stored for up to three months. Use individual peppers as needed in cooking.

🍳 How to use roasted jalapeños

There are numerous ways to utilize these roasted peppers. Here are some ideas of where I would add them in my own dishes. Try these out, or use the list as a source of inspiration.

Stuffed Peppers with Tomato Sauce, Rice Stuffed Zucchini, and Chile Relleno Casserole: Add chopped roasted jalapeños to the filling for an extra kick of heat.
Chicken Swedish Meatballs: Add finely chopped jalapeños to the meat mixture for a twist.
Grilled Bourbon Chicken: Serve jalapeños alongside the chicken to balance the sweetness of the sauce with a hint of heat.
Roasted Potatoes and Leeks: Chop jalapeños and toss in during the last few minutes.
Dill Cream Cheese Spread: Fold in finely chopped roasted jalapeños for a spicy spread.
Ground Chicken Sloppy Joes: Stir into the filling for smoky heat.
Blackened Shrimp Salad: Dice and toss in with the greens or serve on the side.

🙋🏻‍♂️ FAQ

Does roasting a jalapeño make it less spicy?

Yes, roasting jalapeños can tame their heat and break down the capssaicin, which gives the peppers its spice. Deeper, even slightly sweet, flavors of the peppers can come out during roasting. But roasting won't entirely tame the heat of a pepper.

How long do jalapeños take to soften in the oven?

It takes approximately 20-25 minutes for jalapenos to soften when roasted in the oven.

Do I need to remove the seeds before roasting peppers?

If you like some heat, you don't need to remove the seeds before roasting jalapeños. If you would like the peppers to be more mild, then cut open and remove the seeds first.

Should I peel the skin off peppers after roasting them?

You can leave the skin on or remove it if you find it to be tough. But it's perfectly fine to keep it on and eat the peppers.

🍝 Pairing

These oven-roasted jalapeno peppers would make a great addition to any of these recipes.

Looking for other recipes like this one? Try these next:

Kale and Swiss Chard Galette

In this kale and Swiss chard recipe, fresh greens are layered with cheese and onions in a simple, rustic pastry for a savory side, light dinner, or even an appetizer.

Kale and Swiss chard are two hearty greens that I always grow in my garden. I appreciate that they don't bolt or turn bitter in the heat of summer, and they can withstand a bit of cold as well, particularly kale.

What's even better is that both of these greens are cut-and-come-again plants. This means that when you harvest the outer leaves, it causes new leaves to grow. You can essentially have greens throughout the growing season from the same plants. But if you neglect to pick them for a while, you may end up with more than you know what to do with.

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This is how I came to create this dish. After I harvested a large bag of kale and chard, I realized I didn't have enough space left in the fridge to store it all. I wanted to create a recipe that would utilize a large quantity all at once. But I also wanted something more interesting than sauteed greens.

😍 Why You'll Love This Galette Recipe

Layers of flavor. There's the crust, then cheese, then onions, then the creamy greens, then the crisp top with crunchy breadcrumbs. It may not seem like it, but a lot is happening here.
A great way to use a bunch of greens. Have kale and chard to use? This is the perfect way to enjoy them all at once.
It's an unfussy pastry. Galettes are great because they don't have to look perfect, and you don't have to spend time fussing with them. The rougher they look, the more charming they seem to be.

For more savory bakes featuring seasonal produce, check out my recipes for Delicata Pizza with Ricotta and Bacon, Beet and Feta Tartlets, Broccoli Stilton Quiche, and Cheese and Chive Scones.

🥬 Ingredients

Here's everything you need to make this kale and Swiss chard recipe.

Key Ingredients

Kale and Swiss chard: You'll want 10-12 good-sized leaves, or about a medium-sized bunch, of each green. Of course, it depends on the size of the leaves, and they vary. You can use any variety of kale and chard you prefer. My favorites are the dinosaur or lacinato kale and the colorful rainbow Swiss chard.
Pie dough: I didn't include the pie dough in the galette recipe because many people already have their preferred method for making it. Alternatively, if you prefer to buy pre-made dough, that's perfectly fine as well. You only need one portion of dough-unlike the usual two portions required for a pie-since there is no top layer in a galette.
Cheddar: The cheese forms a barrier between the pastry dough and the onions and greens. For a nice sharpness, use aged cheddar cheese.
Onion: Slices of onion are sauteed until golden, then layered on top of the cheese for a savory, yet subtly sweet, component.
Garlic and Thyme: Garlic and fresh thyme leaves help to add a deeper and earthier flavor to the onions and greens.
Nutmeg: A common pairing with greens in French and Italian cooking, as it adds a little warmth and enhances the flavor of the cheese and milk.
Breadcrumbs and parmesan: These work to add some crunch and texture to the greens.

Check out the recipe card below for the complete list of ingredients and quantities.

🌿Substitutions & Variations

All chard or all kale: Instead of using both types of leafy greens, you can use just one. Either will create an equally tasty galette.
Spinach: Try making the galette with spinach instead of chard and kale.
Use the stems: For extra crunch and nutrition, chop the stems and include them with the greens when you sauté them to fill the galette.

🔪 Instructions

Step 1: Roll the pie dough out onto a floured piece of parchment paper into a 12-inch round. Place in fridge until needed.

Step 2: Peel and thinly slice the onion. Then, sauté in a pan with olive oil over medium-low heat for about 10 minutes with the thyme and some salt. Stir often and add a splash or two of water if the pan dries out.

ribs of the kale and swiss chard being removed on cutting board

Step 3: While the onions cook, wash the greens and then remove the leaves from tough inner ribs and stems.

kale and chard chopped on a cutting board with a knife

Step 4: Roughly chop the chard and kale leaves.

kale and siwss chard being sauteed in a cast iron pan

Step 5: Sauté the greens in olive oil with the garlic until wilted, about 5 minutes.

pie dough being layered with cheese and onions

Step 6: Place the pie dough on a baking sheet or pizza stone. Spread a layer of cheese over the top, then the onions.

breadcrumbs and parmesan being mixed in a bowl

Step 7: In a small bowl, combine the breadcrumbs, Parmesan cheese, ¼ teaspoon of salt, pepper, and nutmeg.

cooked greens being spread over the galette

Step 8: Combine the wilted greens with half of the breadcrumbs, the milk, and the two beaten eggs. Spread this over the pastry.

galette dough being shaped around the greens

Step 9: Fold the edges of the dough around the filling, spreading the greens and filling into the edges, as needed.

cheese and breadcrumbs being spread over the galette

Step 10: Top the galette with the remaining breadcrumb mixture, then drizzle over the remaining olive oil. Bake for 35 minutes until the pastry is golden and the top is lightly browned.

✨ Top Tips

Galettes are meant to be rustic, so embrace that mentality as you roll out the dough, chop the greens, and assemble everything. There's no need to stress about it. That's generally a good mentality for cooking: don't stress. Cooking should be enjoyable.
If you do need guidance on making the galette dough, use the ratio of 3:2:1. That's three parts flour, two parts butter, and one part water. For the one piece of dough needed for this galette, use 6 ounces of flour, 4 ounces of butter, and 2 ounces of ice cold water plus a couple pinches of salt. Combine the butter and flour, using your hands to work the butter into small pieces, then work in the water until combined. Use additional flour if needed, then chill at least 30 minutes.

🥡 Storage

Fridge: Store leftover galette slices in an airtight container or tightly wrapped in foil in the refrigerator for up to 4 days.
Freezer: Tightly wrap each cooled galette piece in foil, then place in a freezer bag. Store for up to two months.
Reheating: Heat in the oven on a baking sheet at 350°F for about 10 minutes, or about 20 minutes if frozen.

🙋🏻‍♂️ FAQ

What does Swiss chard taste like?

Swiss chard is a mild and tender leafy green with a slightly sweet and minerally taste, somewhat similar to spinach.

Can you cook kale and Swiss chard together?

Yes, you can cook kale and Swiss chard together in recipes. They have similar cooking times.

Is Swiss chard healthier than kale?

Kale and Swiss chard are both nutritious vegetables and you can't go wrong with either. Kale offers more antioxidants, vitamin K, and calcium, while chard has more minerals such as potassium, magnesium, and iron.

🥗Pairing

Wondering what to serve with this galette? Try one of these:

Looking for more recipes like this one? Try these next:

Kale Salad with Lentils

This cozy kale salad with lentils, barley, and a maple-tahini dressing makes a protein-packed vegetarian main dish perfect for fall or meal prep. You can easily swap out the toppings as needed to fit the season and your preferences.

a plate of salad made with kale, lentils, barely, and eggs with dressing

I always grow kale in my garden, but in reality, I hardly pick and eat it. To be honest, I don't always even like it. It's one of the most basic rules of having a garden - grow foods you'll actually use and eat. So, I'm trying, and this salad gives me reason to do both.

This kale and Swiss chard galette is another worthy reason.

A good salad should offer a mix of flavors and textures. In this case, chewy kale leaves provide a solid base for hearty toppings, such as lentils and barley. This makes it substantial enough to be a meal on its own, while extras like sunflower seeds, cheddar, and a maple tahini dressing bring brightness, crunch, and just the right touch of sweetness.

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Whether you're working through your fall garden harvest or simply looking for a satisfying way to incorporate more greens into your diet, this kale and lentil salad hits the mark. It keeps well in the fridge, packs up nicely for lunch, and pairs easily with a warm bowl of soup or stew for dinner.

😍 Why You'll Love this Lentil Kale Salad

It's a hearty salad great for fall dinners. It's filling and satisfying when you need something to keep you full but not weigh you down.
It's vegetarian, yet packed with protein. It's full of protein, fiber, Vitamin A, and Vitamin C.
It makes a cozy meal that's great warm or cold. Serve while the lentils are barley are still warm or prep in advance and enjoy later.

I'm always up for a good salad meal. Side salads are fine, but they're often forgettable. Give me something with substance, like my Blackened Shrimp Salad with black beans and pickled onions, an Arugula and Spinach Salad with Chicken, or even a simple Egg Salad Sandwich with Dill Pickles. There are endless ways to make a salad feel hearty and satisfying. This is one of them.

🥬 Ingredients

Here's everything you need to make this lentil and kale salad.

Key Ingredients

Kale: You can use any kale variety in this salad, or even mix and match a couple of options for different colors and textures. Curly kale offers more crunch, while Tuscan or dinosaur kale (my favorite) is a bit more tender with bumpy leaves. I find some, like the Russian variety, a bit tough to eat raw in a salad. However, it is a matter of personal preference. Either way, the tougher ribs are removed, and the kale is massaged, which softens it without the need for cooking. Here's more info on the different types of kale.
Lentils: Standard brown or green lentils are great for protein and texture in this salad, especially because they cook in the same amount of time as the barley. Red or yellow lentils have different cooking times and turn out much softer, so they aren't the best choice here. If you're a lentil fan like me, check out my Lentil and Rice Soup.
Barley: Barley adds a nutty flavor and texture to the salad (not to mention more fiber) and helps make the salad more filling. I chose barley because it cooks in the pan along with the lentils, and the two pair well together.
Tahini: Tahini, made from ground sesame seeds, is used in the dressing and brings a pleasantly nutty flavor that helps tie the salad together.
Sunflower seeds: A quick toasting of the sunflower seeds brings out their flavor. They help add some crunch to finish off the salad.
Dried cranberries: I always like to add some dried fruit to my salads for a bit of sweetness. You can also use raisins, currants, or cherries.
Cherry tomatoes: Optional, but a nice addition when they're in season. They add a little more freshness to the salad, along with a sweet, tangy flavor.

Check out the recipe card below for the complete list of ingredients and quantities.

🧀 Substitutions & Variations

Make it vegan: Skip the cheese and eggs or use plant-based alternatives.
With winter squash: Roasted winter squash would be a great addition to the salad in fall and winter, especially if you already have some on hand. Use it in place of the cherry tomatoes.
Instead of tahini: Try almond butter thinned out with a little water until it's pourable.

🔪 Instructions

How to make this kale and lentil salad.

Step 1: Put the lentils and barley in a small pot and cover with plenty of water. Bring to a boil, reduce to a simmer, and cook until just tender, about 25 minutes.

Step 2: While the lentils and barley are cooking, rinse the kale and remove the tough middle stems.

kale leaves roughly chopped on cutting board with knife

Step 3: Give the kale a rough chop.

Step 4: In another small pan, cover the eggs with water, bring to a boil, then turn off the heat and cover the pan. Allow to sit for about 8 minutes, then drain and rinse in cold water to stop the cooking.

Step 5: In a large bowl, add the kale and lemon juice. Use your hands to massage the kale with the oil until the leaves have softened.

Step 6: Slice or chop the cooled hard-boiled eggs however you prefer. Halve the cherry tomatoes as well.

Step 7: Add the sunflower seeds to a pan and toast over low heat until lightly golden and fragrant.

cheddar cheese thinly sliced on a cutting board

Step 8: Thinly slice the cheese.

Step 9: Whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, pepper, and water, as needed.

Step 10: Add the kale to your plate, then top with the lentils and barley, eggs, tomatoes, sunflower seeds, and finally, the dressing.

✨ Helpful Tips

Keep an eye on the lentils and barley as they cook. If the liquid runs low and they're not done cooking, just add more as needed.
The dressing is on the thicker side, but you can thin it out with additional water or lemon juice if you'd like it thinner.

🥡 Make ahead and storage

You can prep all the ingredients up to four days in advance and store them separately. For the easiest serving, assemble the salad just before eating. If you want to prep the whole salad ahead of time, it will keep well for a day. Store the dressing separately and toss it before serving.

🙋🏻‍♂️ FAQ

What protein goes with kale salad?

Beans and pulses, such as lentils, are excellent vegetarian proteins that pair well with kale in salads. For non-vegetarian ideas, try chicken or shrimp.

Do you need to soak lentils?

No, there's no need to soak lentils before cooking. They're quick cooking and don't need soaking like dried beans. Soaking alone, however, is not a substitute for cooking lentils.

How can you make lentils more appealing?

On their own lentils don't have a ton of flavor. That's why they make a good addition as part of salads, soups, and sauce-based dishes where there are a mix of flavors and ingredients.

🍞 Pairing

Try pairing this kale salad with any of these other recipes:

Looking for more salad recipes like this one? Try these next:

Cucumber Gin Cocktail

This cucumber gin cocktail is light, refreshing, and perfect for summer. Made with fresh lime, thyme, and cucumber, it's easy to batch or make into a mocktail.

It's easy to get into the same old habits when you grow a garden. Cucumbers, for instance, are usually tossed into a salad or made into pickles. End of story. Herbs, like thyme, often don't get a ton of use until later in the year when I make soups and stews, and more meat-centered dishes.

But these ingredients don't have to wait for fall soups or a pickle jar. Fresh cucumber and thyme make an unexpectedly perfect pairing in this cocktail. Their crisp, herbal flavors bring a garden-fresh twist to gin, especially when balanced with a bit of lime and honey. Cocktails are one of my favorite ways to put homegrown produce to use for summer and fall evenings.

😍 Why You'll Love this Cocktail

It's light and refreshing. Perfect for warm, summer weather.
It's herby and botanical. Tastes like it's fresh from the garden. (Because it is.)
It's simple, yet tasty. No special syrups or fancy liquors required. A straightforward cocktail that anyone can make.

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Garden-inspired cocktails are my favorite type of drinks to make. If using fresh herbs and produce in your drinks sounds good to you, too, you'll also want to check out my Rosemary Pomegranate Cocktail, Elderberry Cordial, Elderflower Gin and Tonic, and Carrot Juice Cocktail.

🥒 Ingredients

Here's everything you need to make a cucumber gin cocktail.

Key Ingredients

Cucumber: Aim for a small-to-medium-sized cucumber for this cocktail. Large ones may be too bitter. Since we're muddling and straining them, there's no need to peel. You can use either pickling, English, or standard cucumbers.
Gin: The botanical flavor of gin is a perfect companion to cucumber. A London dry gin, such as Beefeater, is a good, standard, affordable option with a clean taste. Hendrick's uses cucumber in their gin, so that's a wise choice, too. Local craft distillers with creative botanical-flavored gins are a great option as well. For local Vermont gin, one of my go-to options is from Barr Hill, which features a nice honey and juniper profile.
Honey: The subtle sweetness of honey works well in this cocktail because it doesn't overpower the cucumber, and it complements gin nicely.
Limes/lime juice: Lime juice adds brightness to the drink while a slice of lime garnishes the cocktail. Use fresh lime juice and not bottled for the best flavor.
Fresh thyme sprigs: Fresh thyme adds a touch of herby earthiness that complements the cucumbers. It adds a milder flavor compared to other herbs like basil or cilantro. It's muddled into the cocktail and used as a garnish. Do not try to substitute dried thyme.
Club soda: Adds bubbles and tops off the cocktail before serving. I like the Fever Tree club soda with a touch of sea salt here because a bit of salt always works well with cucumbers. I also tried it with. However, you can use any bubbly beverage of your choice, such as sparkling water, seltzer, or tonic water.

Check out the complete recipe card below for the full list of ingredients and quantities.

🍋 Substitutions & Variations

Herbs: Instead of thyme, try basil, mint, or cilantro for a fresher, more herb-forward flavor.
Sweetener: In place of the honey and water, use 1 ounce of simple syrup.
Lemon: Try lemon juice and a slice of lemon for garnish in place of the lime.
Mocktail: In place of gin, use a non-alcoholic alternative, such as the Garden 108 blend from Seedlip. Or you can use more seltzer or club soda, especially a flavored one.

🔪 Instructions

How to make a Cucumber Gin Cocktail.

a cucumber on a cutting board being sliced with a knife for the cocktail

Step 1: Slice the cucumber

cucumber, lime juice, and maple syrup in a mortar for muddling

Step 2: Add about five slices of cucumber to a large glass or heavy bowl with the lime juice, honey, and thyme.

cucumber and ingredients being muddled with a pestle

Step 3: Muddle until the cucumber is broken down.

cucumber mixture being poured into a cocktail shaker

Step 4: Add to a cocktail shaker with gin and ice.

cucumber cocktail being shook in a cocktail shaker

Step 5: Shake well.

a scoop of ice being poured into a glass

Step 6: Add fresh ice to a glass.

cucumbver cocktail being strained into a glass of ice

Step 7: Strain the cocktail into the glass.

club soda being poured into the cucumber gin cocktail glass

Step 8: Top off with club soda, tonic water, or seltzer.

a glass of cucumber cocktail with thyme and lime slice

Step 9: Garnish with thyme sprigs, lime, and cucumber slices.

Step 10: Enjoy.

✨ Top Tip

Be sure to dilute the honey with water before adding to the cocktail shaker. Otherwise, the honey will just stick to the ice and not blend well.
Use smaller cucumbers. Larger ones may be too bitter.

🍳 Equipment

Muddler: A handy bartending tool for crushing cucumbers and thyme with the other ingredients. If you don't have one, a mortar and pestle works well, or even a wooden spoon can do the job with a little more effort.
Cocktail shaker: A shaker makes it easy to mix this cocktail quickly and effectively. If a shaker isn't available, try a large mason jar and lid.
Strainer: This cocktail needs to be strained. A standard bar strainer (also known as a Hawthorne strainer) works fine, but a small, fine-mesh strainer can also be used if needed.

🍹 how to Make a Batch of this cocktail

If you'd like to make up a batch of these cocktails for friends, here's how to go about it:

Multiply the ingredients by the number of servings you want to make.
In a large pitcher or jar, muddle your cucumbers and thyme with the gin. Let it sit for a few hours or up to a day in advance.
Strain into a clean pitcher. Add ice, lime juice, and honey syrup. Stir well, pour into glasses, and garnish with cucumber, lime, and thyme.

🙋🏻‍♂️ FAQ

What alcohol pairs well with cucumber?

Great spirits to pair with cucumber include gin, tequila, and vodka. Each has a light, clean profile that lets cucumber's fresh, vegetal flavor shine through.

How do you infuse gin with cucumber?

It's easy to infuse gin with cucumber flavor. Add several slices of cucumber to a large jar. Lightly mash or muddle them, then pour gin over. Allow to sit for a few hours or up to a couple of days. Then strain out the cucumber and use or store the gin as usual.

Why is cucumber good in cocktails?

Cucumber adds freshness, a light vegetal flavor, and a touch of bitterness all while being crisp and refreshing. This makes it easy to pair with lighter spirits such as gin or vodka. This makes it a logical choice for a summer beverage when cucumbers are in season. Cucumber slices or ribbons make a great garnish, too!

🥗 Pairing

Try serving this gin and cucumber drink with any of these recipes:

Looking for other refreshing cocktail recipes like this one? Try these next:

Pesto Pasta Salad with Sundried Tomatoes

This pesto pasta salad with sundried tomatoes and feta is a bright, flavorful side dish that comes together in about thirty minutes. With chickpeas and crunchy bell pepper, it's hearty enough for lunch, yet perfect alongside summer cookouts.

bowls of pasta salad with basil and tomatoes

When the sweaty days of summer hit, I lose the motivation to cook. Luckily, with the garden and markets full of fresh produce, there are plenty of ingredients to enjoy fresh that don't take much time to prepare.

😍 Why You'll Love This Pasta Salad

It's easy to prep and takes only about 30 minutes.
It's a great make-ahead dish for lunches or picnics.
You can customize it with other vegetables. See a few ideas below.

If you're a fan of pasta and pesto, you'll also want to check out some similar recipes for Orzo Pesto Salad or Artichoke Pesto Pasta. For salads that are more of a meal, try my Blackened Shrimp Salad or this Arugula and Spinach Salad with Grilled Chicken.

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🌿 Ingredients

Here's everything you need to make this pesto pasta salad.

Key Ingredients

Pasta: I like to use a smaller pasta that either has a lot of nooks and crannies to hold the pesto sauce or something with a round shape like orecchiette.
Basil: Fresh basil leaves for making a classically flavored pesto sauce.
Almonds: I like to use a variety of nuts and seeds to make pesto, not just pine nuts, which are expensive. I use almonds, but walnuts or even sunflower seeds can be used here.
Parmesan cheese: Grated Parmesan cheese is an essential component of the pesto.
Sundried tomatoes: Opt for tomatoes that are packed in oil, which are softer and more flavorful in my opinion. You can try using some of the oil from the jar in place of olive oil when making the pesto.
Bell pepper: Raw bell peppers add fresh crunch to the pasta salad.
Feta: With a briny tang, feta complements the sundried tomatoes while adding some saltiness to the dish.
Chickpeas: Offer protein and substance to the salad. Using canned chickpeas is quick and easy, but if you have the time to soak and cook dried ones, certainly go for it.

Check out the recipe card below for the complete list of ingredients and quantities.

Substitutions & Variations

Make it (more of) a meal: Top the pasta salad with grilled chicken or shrimp.
Dairy-free: Skip the cheese in the pesto or use nutritional yeast in its place. For the salad, you can use a store-bought or homemade vegan feta.
With mozzarella: Instead of crumbled feta, use small mozzarella balls.
Other vegetable additions: Try stirring in vegetables such as sautéed zucchini, halved cherry tomatoes, and fresh cucumbers.
Toasted nuts or seeds: For added crunch, toasted sunflower seeds or pepitas would make a nice topping.

🔪 How to make pesto pasta with sundried tomatoes

a spoon of cooked orecchiette pasta over a pot

Step 1: Cook pasta in a large pot of salted, boiling water until al dente. Then drain.

ingredients for making the pesto in a food processor

Step 2: While the pasta cooks, make the pesto. Add the basil, almonds, cheese, lemon juice, and olive oil to a food processor or high-powered blender.

Step 3: Blend until smooth, stopping to scrape down the sides as needed. If the pesto is too thick, add a splash or two more oil to help smooth it out.

sundried tomatoes and bell pepper chopped on a cutting board

Step 4: Chop the sun dried tomatoes and bell pepper into bite-sized pieces.

bowls of the pasta, pesto, cheese, and ingredients

Step 5: Toss the pasta with the peppers, tomatoes, chickpeas, and cheese.

Step 6: Add the fresh basil pesto and stir well to coat evenly.

Step 7: Add the lemon juice and extra oil, if needed. Taste and adjust seasoning as you like.

Step 8: Chill or serve immediately as a side or as a light meal.

✨ Top Tips

Letting the salad hang out in the fridge for an hour or even a day in advance will help the flavors to meld. The pesto will thicken up when cold, so either let it come to room temperature before serving or toss with a little more olive oil to loosen it up.
For an extra tomato flavor, use some of the oil from the jar of sundried tomatoes in place of olive oil when making the pesto.
Save the liquid from the can of chickpeas. It's called aquafaba and can be used in place of egg whites in baking and cocktails like this Cherry Whiskey Sour.

🍳 Equipment

Food processor or high-speed blender: To make the pesto. It's also possible to make pesto with a mortar and pestle, but it's a bit more effort.

🥡 Storage

Store leftover pesto pasta salad for up to four days in an airtight container in the fridge. I don't recommend freezing this salad.

🙋🏻‍♂️ FAQ

Can you make pasta salad the night before?

Making pasta salad the night before is perfectly fine and actually helps the flavors to meld better. Just let it come to room temperature so the sauce can thin out a little and toss with additional olive oil to loosen the pesto, if needed.

Do sundried tomatoes go with pesto?

Yes. Sundried tomatoes pair nicely with a pesto sauce. Try pairing them with pesto in pasta dishes of any kind, warm or cold.

How do you make pasta salad?

For pasta salad you want to combine cooked pasta with different fresh or cooked vegetables, possibly a protein, maybe some cheese, and a sauce or dressing to tie everything together. You can be creative and experiment with different ingredients. Pasta salads are served cold or at room temperature.

🥗 Pairing

These salads would also go well with this one, especially at a summer party.

Looking for other pasta recipes like this one? Try these next:

Cherry Whiskey Sour

This Cherry Whiskey Sour features tart summer cherries in a fresh take on a classic cocktail. With a smooth egg white foam and homemade cherry syrup, it's bold, refreshing, and just the right amount of fancy.

It's summer and as usual, I just picked a ridiculous amount of tart cherries at a local orchard. I'm talking twenty-four pounds of ridiculousness. Luckily, we have a chest freezer, and I love cherry jam.

If you have the chance, take advantage of the summer and pick some fruit of your own. Whether you plant a fruit tree or bush in your yard or visit an orchard, there are so many fruits to enjoy. We added strawberries to our garden this year, and I swear I've never had better berries. Don't tell the vegetables, but there's something more rewarding about growing and/or picking fresh fruit.

Anyway, one of my favorite parts of a whiskey sour has always been the cherry. But cherries are so good that I wondered how to incorporate them into the cocktail, rather than use them as a garnish. This is the result.

🍸 Why You'll Love This Cocktail

It's fresh and fruit-forward.
It's smooth, creamy, and easy to sip.
It's refreshing and perfect for summer.

I'm a fan of all things cherry. Whether it's Brownies with Cherry Pie Filling, Cherry Rhubarb Pie, Cherry Tiramisu, or Cherry Apple Crisp. If I can put cherries in it, I will. The same goes for blackcurrants. They're two of my favorite summer fruits.

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🍒 Ingredients

Here's everything you need to make a cherry whiskey sour.

Bourbon: Bourbon whiskey serves as the base for a whiskey sour. Use whatever variety you prefer, as I'm no whiskey connoisseur. I tend to go with a mid-shelf option.
Cherries: Fresh or frozen cherries can be used to make the cherry syrup. I always use tart cherries, but sweet cherries are just fine. Approximately half a cup of cherries yields 4-5 ounces of cherry syrup, which is about enough for four drinks.
Limes: Although lemon is the classic citrus for a whiskey sour, I happened to have several limes in the fridge, and I do enjoy a cherry and lime combo.
Sugar: A small amount of granulated sugar is needed to make the cherry syrup.
Egg white: Shaking one large egg white with the other ingredients creates a beautifully foamy top to the cocktail.
Bitters: What's a cocktail without a couple of dashes of bitters? I'm not particular about the kind here.

Check out the recipe card below for the complete list of ingredients and quantities.

🍋 Substitutions & Variations

Without egg white: If you're not into a raw egg white in your drink, I get it. Use 1 ounce of the liquid from a can of chickpeas, which is known as aquafaba.
Lemon instead of lime: For a more classic whiskey sour, use lemon juice.
With another kind of whiskey. There are plenty of other options. Here are some suggestions.
Maple syrup instead of sugar. For a deeper, richer, better flavor, substitute an equal amount of maple syrup. It may darken the cocktail a bit, however.
Cherry amaretto whiskey sour: Add ½ ounce of amaretto to the shaker with the other ingredients.

🧊 Instructions

sugar being added to a small pot of cherries

Step 1: Make the cherry syrup. Combine ½ cup of cherries with ¼ cup of sugar and ¼ cup of water in a small saucepan.

Step 2: Heat the pot over medium-low heat and bring to a simmer. Cook for about 5 minutes, breaking up the cherries with a spoon.

Step 3: Strain the cherries into a mesh sieve and press with a spoon to release all the liquid. Allow to cool.

bourbon being poured into a cocktail shaker

Step 4: Pour the bourbon into an empty cocktail shaker.

cherry syrup being poured into a cocktail shaker

Step 5: Add the cherry syrup.

Step 6: And fresh lime juice.

egg white being added to cocktail shaker

Step 7: Finally, add the egg white and bitters.

Step 8: Dry shake (with no ice) for 15 seconds.

Step 9: Then add ice and shake well for an additional 10-15 seconds, until the drink is foamy.

Short rocks glass with cherry whiskey sour, topped with foam and cherry garnish on wood background"

Step 10: Strain the cocktail into a glass with fresh ice. Garnish with cherries and limes.

✨ Top Tips

Don't skip the dry (without ice) shake. Shaking before adding the ice helps to emulsify the ingredients and create a foamier consistency, which is what we're going for in this cocktail. And be sure to shake vigorously to achieve a nice foam.
If the cocktail isn't foamy after you've strained it into your glass you can put it back into the shaker with some fresh ice and shake again.
For an extra cold cocktail, place your glass in the freezer for 10 minutes in advance.

🍳 Equipment

Strainer: A fine mesh strainer is needed to drain the cherries of their liquid and to strain the cocktail into the glass.
Cocktail shaker: A classic Boston shaker will suffice for shaking and combining this cocktail. However, in a pinch, you can use a mason jar with a lid or any shake bottle.

🫙Storage

The cherry syrup will last up to two weeks, stored in the fridge in an airtight container.

🙋🏻‍♂️ FAQ

Does a cherry go in a whiskey sour?

Cherries are a classic garnish for a whiskey sour. However, in this recipe, I made them part of the cocktail rather than just the garnish.

How do you make a whiskey sour at home?

Making a whiskey sour at home is easy. Simply shake the cocktail ingredients together in a shaker. You want to first do a dry skae (without ice), then a shake with ice in order to create a nice layer of foam.

How do I make a whiskey sour without a raw egg?

You can substitute 1-ounce of aquafaba (the liquid from a can of chickpeas) in place of an egg white for one cocktail.

Do you put ice in whiskey sours?

Yes. You want to use a large cube or fill the glass halfway with fresh crushed ice. Don't use the same ice you used to shake the cocktail because it will be too melted.

Can I use lime in a whiskey sour?

Absolutely. The flavor is slightly different but lime juice still offers the tart citrus flavor that complements the sweetness of the other ingredients.

🥗 Pairing

These recipes would go well with this cherry cocktail.

Looking for other recipes like this one? Try these next:

Egg Salad with Dill Pickles

This egg salad with dill pickles is loaded with bold flavors and just the right amount of crunch. The base is a blend of mayo and Greek yogurt, keeping it creamy without feeling heavy, making it perfect for sandwiches, crackers, or lettuce wraps.

a large egg salad sandwich on a plate with a blue background

When egg salad is made poorly, it can be really unappealing. It often ends up mushy and bland, smothered in thick mayonnaise and squished between two slices of soft white bread. I understand why it gets a bad reputation, but it doesn't have to be that way!

An egg salad should feel fresh. It should have a hint of herbs and a touch of crunch. There shouldn't be too much mayonnaise, and the eggs should not be over-mashed. Most importantly, it must not only taste fresh, but also truly be fresh.

This egg salad recipe, uniquely flavored with chopped dill pickles, checks all the boxes.

😍 Why You'll Love This Recipe

Dill pickles contribute a herby flavor, crunch, and a touch of acidity that balances the richness of the eggs.
This recipe uses a combination of Greek yogurt and mayonnaise, making it lighter than other versions.
Additionally, chives and a bit of celery provide an extra layer of freshness.

If you like hard-boiled eggs, you'll also want to check out my Baked Scotch Eggs recipe. For another salad idea, try this Coronation Chicken Salad. Or for more sandwich recipe inspiration that's a little outside the box, you might like this Monte Cristo.

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🥒 Ingredients

Here's everything you need to make egg salad with dill pickle sandwiches.

Key Ingredients

Eggs - Six large eggs make enough salad for two generous sandwiches or three lighter ones. Hard-boil them just until the yolks are set for the best texture.
Dill pickles - The star of the show. Use crunchy dill pickles for bold flavor and briny bite-homemade or your favorite store-bought variety both work well.
Celery - Just one rib gives the salad a fresh crunch that breaks up the richness.
Mayonnaise - A few tablespoons add creaminess and help bind everything together.
Greek yogurt - Swapping in yogurt for part of the mayo keeps things lighter and adds a slight tang to balance the flavors.
Chives - These add a gentle onion flavor without overpowering the salad. If you don't have chives, finely chopped scallions work too.
Grainy mustard - Just a spoonful adds extra depth and a subtle bite to the salad.

Check out the recipe card below for the complete list of ingredients and quantities.

Substitutions & Variations

Not as a sandwich: You don't have to serve this egg salad as a sandwich. Try it on crackers, on lettuce, or enjoy it as is.
All mayo: Skip the yogurt and use all mayo for a creamier and richer salad.
No mayo: Skip the mayo and use more yogurt in its place.
Add extra dill flavor: Stir in 1 tablespoon of chopped fresh dill leaves.

🔪 Instructions

How to make a dill pickle egg salad sandwich.

Step 1: Cook the eggs using your preferred method for hard-boiled eggs, or follow mine-add the eggs to a small saucepan and cover with water. Bring to a rapid boil for one minute, then turn off the heat, cover, and let sit for about 8-9 minutes.

chopped celery on a cutting board with pickles

Step 2: Meanwhile, chop the celery, pickles and chives.

chopped pickles, celery, and herbs with mayo and yogurt

Step 3: Add the chopped ingredients to a dish with the mayo, yogurt, and mustard.

vegetables and yogurt mixture being stirred in dish

Step 4: Mix well to combine.

Step 5: When the eggs are done, cool them in a bowl of ice water for about 5 minutes.

Step 6: Then peel the eggs. Again, do this however you prefer. I like to roll them gently on the counter to crack the shell all over one side. I find the rest of the shell comes off in big pieces.

chopped hard boiled eggs on a cutting board

Step 7: Roughly chop the peeled eggs.

Step 8: Gently stir the ingredients together.

Step 9: Lightly toast your slices of bread and spread the egg salad over the top.

an egg salad sandwich stacked on a plate

Step 10: Cut the sandwich in half and enjoy.

✨ Helpful Tips

Avoid mushy egg salad by roughly chopping the eggs and leaving some larger pieces. Then, stir gently when combining the eggs with the other ingredients.
I find that it's easier to peel hard-boiled eggs shortly after they've been cooked. But maybe that's just me.
If you can let the egg salad sit in the fridge at least 30 minutes before eating, this will give it some time for the flavors to meld.
You don't need to serve the salad as a sandwich. Try it as a snack on crackers, in pita, or on lettuce leaves.

🥡 Storage

Store egg salad in an airtight container in the fridge for up to three days. Assemble sandwiches just before serving.

🙋🏻‍♂️ FAQ

Do you put pickles in egg salad?

Add pickles to your egg salad for a punch of flavor and some added crunch.

What kind of pickles go in egg salad?

Any kind of pickle (cucumber or otherwise) can go in egg salad. I like to use dill pickles because I find the dill complements the eggs well. But bread and butter pickles would also be good.

How do you make an egg salad easy?

One way to make an egg salad easy and quicker to prepare is to cook and peel the eggs in advance. You can also mix everything together in one bowl or container. If you're not eating it all at once, mix the salad right in your storage container and pop it in the fridge. That way, you have one less dish to wash.

Pairing

Here are a few ideas for what to serve with this dill pickle egg salad.

Looking for other recipes like this one? Try these next:

Strawberry Puff Pastry Pop Tarts

Flaky and flavorful, these puff pastry pop tarts are filled with strawberries and a hint of thyme for a fresh twist on the nostalgic favorite. They're easy to make with store-bought dough and are a tasty breakfast or snack for spring or summer mornings.

homemade pop tarts on baking sheet with strawberry jam

I can't wait for my strawberry plants to be ready to pick. It's my first year growing them, even though they're easy to grow and tend to spread on their own. There really isn't anything like a freshly picked, perfectly ripe strawberry. I'll be lucky if any make it to the kitchen, though.

Nevertheless, I wanted a breakfast or snack recipe that allowed the berries to shine, and these puff pastry pop tarts do just the trick. Strawberries are cooked down into a sauce that's almost jam-like in consistency. I throw in some thyme for a fun, lightly herby flavor.

Each piece of puff pastry takes just a tablespoon of strawberry sauce for the filling. After baking, the warm fruit filling oozes out - nothing like those dry, bland pop tarts I used to eat all through high school. I've come so far.

😍 Why You'll Love This Recipe

Puff pastry makes this a rewarding recipe without much effort-no pastry-making skills needed.
Unlike store-bought pop tarts, these are flaky and flavorful. The store-bought ones are dry and bland. Trust me, I ate them for years.
You can make the pastries with any berry filling you prefer. Try blueberries, raspberries, or blackberries.

Berry season is always fleeting, so I try to enjoy them as much as possible. In this Strawberry Cream Soda, these Blueberry Buckwheat Pancakes, and these Blackberry Scones, for instance.

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🍓 Ingredients

Here's everything you need to make puff pastry pop tarts.

Key Ingredients

Strawberries: This recipe works with either fresh or frozen strawberries. If using fresh, look for fully ripe and deeply red berries for the best flavor.
Puff pastry: You'll need two sheets of store-bought puff pastry. It typically comes frozen, with two sheets per box. Defrost it at room temperature for about 30 minutes or overnight in the fridge.
Powdered sugar: Used to make the quick icing to top off the pastries. If you don't want icing, leave this out, along with the milk and vanilla.
Thyme: I like to throw a little fresh thyme into the strawberry filling to add a hint of freshness and herbiness and cut the sweetness just a bit. If this isn't appealing to you, you can certainly skip it. On the other hand, lemon thyme would also be great here.

Check out the recipe card below for the complete list of ingredients and quantities.

🍒 Substitutions & Variations

Cherry Pop Tarts: Cherries, instead of strawberries or other berries, would also make a tasty filling for these pop tarts.
With homemade puff pastry: If you're ambitious and have time, make your pastry from scratch. Here's a puff pastry recipe to try.
With store-bought jam: Sure, you could do this. But there's not much in a recipe when using store-bought pastry and jam. Make your own fruit filling - I promise it's worth it, especially if you have some fresh in-season fruit to use.

🔪 Instructions

Here's how to make puff pastry pop tarts.

sliced strawberries on a cutting board with knife

Step 1: Slice the strawberries and add them to a small pan with the sugar, lemon juice, and thyme.

Step 2: Simmer the strawberries on medium-low heat for 7-8 minutes, mashing them with a wooden spoon, as they cook.

strawberry filling on a spoon over a pan

Step 3: Mix the cornstarch with a splash of water, add to the strawberries, and cook for another minute or two until thickened. Let cool.

puff pastry rolled out and cut into pieces

Step 4: Preheat the oven to 400°F (200°C). Roll each sheet of puff pastry out into a 12x12-inch square. Cut each sheet into eight rectangles (roughly 3x6 inches).

strawberry filling being spread on pastry dough

Step 5: Place eight pastry rectangles on a parchment-lined baking sheet. Top each with a heaping tablespoon of strawberry filling, leaving a ½ inch space around the edges.

Step 6: Mix the beaten egg with a splash of water and brush it over the edges of the pop tarts.

Step 7: Cover each piece of pastry with a second top piece.

Step 8: Use a fork to press the edges together and seal. Stab the top of the pastry a couple of times and brush with the egg wash. Bake for 15 minutes or until golden brown and lightly puffed.

Step 9: While the pop tarts bake, whisk together the powdered sugar, milk, and vanilla extract to make the icing.

icing being spooned over a tray of pop tarts

Step 10: Cool the pop tarts, then drizzle over the icing before serving.

✨ Helpful Tips

Prep the strawberry filling up to 3 days in advance to save time when you're ready to assemble and bake. But if making the day of, you can cool the filling quicker by transferring it to a container and putting it in the fridge or freezer.
Don't forget to defrost the puff pastry. You can do so at room temperature for about 30 minutes or in the fridge overnight. I don't recommend attempting to defrost puff pastry in the microwave.
Any leftover strawberry filling may be saved in an airtight container for up to a week or so. Use it like jam, stir into yogurt, or poor over ice cream.

🥡 Storage

Leftover pop tarts can be stored in an airtight container at room temperature for up to a day or refrigerated for up to three days. They can be reheated in an oven or toaster oven at 350°F for 5 to 8 minutes to re-crisp.

Baked pop tarts can be frozen in an airtight bag or container for up to three months. Reheat in the oven until warm and crisp.

🙋🏻‍♂️ FAQ

Can you use puff pastry for pop tarts?

Yes, puff pastry works well for homemade pop tarts. It's a quick and easy alternative to making your own pastry dough. Puff pastry will produce a light and flaky pop tart.

How do you make jam tarts with puff pastry?

Roll out the puff pastry dough, top with jam, then cover with a second piece of puff pastry. Seal the edges, the bake until golden. This recipe is essentially a jam tart with puff pastry.

What kind of dough are pop tarts made with?

To make homemade pop tarts similar to the store bought kind, you may want to use pie dough. However, the result may be dry and dense and it's why puff pastry is a good choice instead.

Can I make these pop tarts with frozen strawberries?

Yes, frozen strawberries are fine to use in this recipe. You don't have to defrost them before using, though you may need to cook the strawberry filling for an extra minute or two for it to thicken up.

☕ Pairing

Try any of these other recipes with these puff pastry pop tarts:

Looking for other recipes like this one? Try these:

Beans and Chorizo with Spinach

In this Beans and Chorizo recipe, spicy chorizo sausage, creamy white beans, and fresh spinach are simmered in a smoky tomato sauce and served over buttery mashed potatoes for a hearty, comforting meal. This easy one-pan dinner is bursting with bold flavors and is perfect for a cozy night at home.

plates of beans and chorizo with potatoes

😍 Why You'll Love This Recipe

It's a one-pan meal. I don't know about your house, but my wife is always happy when I use fewer dishes.
It's simple comfort food. It's a thick stew with lots of flavor served over mashed potatoes.
You can serve it in several ways. Want it as a soup? Just add more broth. Want to serve it with something other than mashed potatoes? Try polenta, rice, mashed sweet potatoes, or any other starch of your choosing.

For more sausage-based dishes, go check out my recipes for Roasted Pumpkin Pasta with Sage, Stuffed Yorkshire Pudding, and Chile Relleno Casserole.

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🫘 Ingredients

Here's everything you need to make these beans and chorizo with spinach.

Key Ingredients

Chorizo: This recipe uses raw chorizo sausage, not the cured Spanish chorizo. You'll need four links or about 14 ounces of sausage.
Potatoes: You'll need two pounds of potatoes to make mashed potatoes that will serve as the base for the beans and chorizo. I like Yukon Gold potatoes because they're creamy without being too starchy. That said, any potato can be mashed and work in this recipe.
Beans: For this recipe, I like to use a creamy white bean, like Great Northern beans. You can also use canned beans or cooked dry beans. I use canned beans to keep this a quick meal that doesn't require much planning. You can use virtually any bean in this recipe, so feel free to use what's convenient.
Spinach: I prefer to use fresh spinach and briefly wilt it down into the stew so it still has a slight texture. However, you can certainly use frozen spinach. Add it to the pan frozen-no need to defrost-and cook long enough to heat through.
Crushed tomatoes: The sauce component of the stew is made with a large can of crushed tomatoes, commonly 28 ounces or just under four cups.

Check out the recipe card below for the complete list of ingredients and quantities.

🍚 Substitutions & Variations

Soupier: To make this recipe more of a soup than a thick stew, use 3-4 cups of broth instead of ½ cup and skip the mashed potatoes.
Other starches: If you want to serve the beans and chorizo over something other than mashed potatoes, try rice, couscous, mashed sweet potatoes, or polenta.
Other sausage: Try this dish with any other sausage you enjoy.
Swiss chard: Try using roughly chopped Swiss chard in place of spinach. It may just take a couple of extra minutes to wilt.
Crumbled chorizo: If you'd rather have ground chorizo in the stew instead of sliced, remove the casings

🔪 Instructions

Here's how to make beans and chorizo. See the recipe card below for the complete recipe.

vegetables being chopped on a cutting board

Step 1: Peel and cut the potatoes into pieces. Peel and chop the carrot and onion, chop the bell pepper and parsley, and mince the garlic.

Step 2: Slice the chorizo into pieces.

Step 3: Add the potatoes to a pot and cover with water. Bring to a boil and cook until tender, about 15-17 minutes.

Step 4: Heat 1 tablespoon of olive oil in a large saute pan. Add the chorizo and cook until browned, about 5-7 minutes. Remove from the pan and set aside, but leave the fat behind in the pan.

Step 5: Add the onion, carrot, and pepper and saute until tender, about 5-7 minutes. Add garlic, salt, pepper, and paprika and cook another minute.

Step 6: Pour in the vinegar and scrape up anything stuck on the bottom of the pan.

Step 7: Add the chorizo back to the pan.

Step 8: Add the crushed tomatoes, broth, bay leaf, and beans. Simmer for about 10 minutes until thickened.

spinach being stirred into a pan of chorizo and beans

Step 9: Stir in the spinach and cook for another 2-3 minutes until wilted and incorporated.

Step 10: Mash the potatoes with the butter, milk, and salt. Divide the potatoes among your plates and ladle over the chorizo and bean stew. Top with chopped parsley and serve.

✨ Helpful Tips

Be sure to use raw chorizo sausage for this recipe, often referred to as Mexican chorizo, and not cured Spanish chorizo.
If the pan gets too dry when sauteeing the vegetables, just add a little water to loosen things up.
Despite chorizo being a little spicy, the final dish is relatively mild, so don't let that stop you from giving this recipe a try.

🥡 Storage

Store the mashed potatoes and the stew in separate air-tight containers for up to four days. The stew may be frozen for up to two months, but I don't recommend freezing the mashed potatoes.

a pan of chorizo and bean stew with spinach

🙋🏻‍♂️ FAQ

What is served with chorizo?

Serve chorizo with foods that can offset and balance the rich and somewhat fatty quality of chorizo. Beans, greens, starches like potatoes and polenta.

What beans go with chorizo?

Creamy, starchy beans like great northern and white kidney beans go well with chorizo, as well as chick peas with their nutty flavor that balances chorizo well. Black beans are also common with chorizo in Latin American cooking and go great together in tacos or bowls.

Does chorizo go with baked beans?

Yes. Chorizo, usually a bit spicy, can make a good addition to baked beans, which tend to be sweet. Chrozio helps to tame the sweetness and add some extra flavor.

🍞 Pairing

These recipes would go well with beans and chorizo:

Looking for other recipes like this one? Try these:

Halloumi Toast with Jam and Honey Butter

This sweet-and-savory halloumi toast features golden, pan-fried halloumi cheese, crisp pears, and your choice of jam, all served on toasted bread. A drizzle of warm cinnamon honey butter, along with a sprinkle of crushed walnuts, adds warmth, crunch, and a little indulgence.

slices of toast on a plate with halloumi and jam

Aside from oatmeal, one of my go-to breakfasts is toast and jam. Although I have a pantry full of delicious homemade jams, the combo can get boring after a while. This inspired me to find a way to make my breakfast a little more exciting.

My wife loves the halloumi from our local food co-op, so I thought, why not add some to the toast and jam? Most halloumi recipes are savory, but its salty, briny texture can be well matched with some sweetness. A quick pan-fry of the halloumi toasts the outside while barely softening the cheese inside. The result tastes almost eggy in a way-perfect for breakfast.

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I couldn't stop there, though. Why not add some fresh fruit, nuts for a little crunch, and sweetened and spiced butter to top it off?

It's an elevated yet simple breakfast, though it would also make a nice afternoon snack.

Why you'll love this halloumi toast

It's a sweet use for halloumi. If you like a sweet-and-cheese combo, this is for you.
It feels more sophisticated than it is. The combo of flavors and textures is great, even if it's just cheese, fruit, and jam on toast.
You can change it up for the seasons and your tastes. Try it with different jam and fruit combos.

You can serve this on its own or as part of a brunch menu. Pair it with some of my other recipes, such as my Blackcurrant Smoothie, Amaretto Latte, Frozen Matcha Latte, and Broccoli and Stilton Quiche.

🧀 Ingredients

Here's everything you need to make this halloumi toast recipe.

Key Ingredients

Halloumi: Halloumi is a firm, briny cheese from Cyprus. It is a bit rubbery when raw but develops a nice crispiness on the outside when cooked. The inside remains firm, although it softens slightly during the cooking process. Look for it with the specialty cheeses in your local grocery store or co-op.
Bread: Opt for a hearty, thick-sliced bread for some crunch and substance.
Jam: You can use any jam you enjoy. In the photos, I used my favorite, a homemade blackcurrant jam.
Pears: Juicy sweet pairs offset the salty and savory flavors of the halloumi. Look for ripe yet still firm pears.
Butter: Use good quality unsalted butter. If you are using salted butter, skip the flaky sea salt topping, as it may become too salty.
Honey: Combine with the melted butter to make honey butter to drizzle over the toast. Maple syrup may also be used.

Check out the recipe card below for the complete list of ingredients and quantities.

🍎 Substitutions & Variations

Apples: Try sliced apples instead of pears.
Make it savory: Instead of jam, try salsa. In place of the pears, use sliced avocado. Skip the cinnamon in the honey butter and add sriracha instead. Or try a recipe like these halloumi vegetable skewers, which I'll certainly be making this summer.
Nuts: In place of walnuts, try chopped pecans or seeds such as sunflower seeds or pepitas.
Marmalade: Instead of jam, try using my orange and grapefruit marmalade.

🍳 Instructions

How to make this halloumi breakfast toast.

Step 1: Whisk together the melted butter, honey, and cinnamon.

Step 2: Toast the bread on both sides in a pan with a splash of olive oil. Remove and set on a plate.

slices of halloumi being browned in a pan

Step 3: Add the remaining oil and the halloumi. Toast on low heat for 2-3 minutes per side until golden.

Step 4: Spread the jam on the toast.

slices of halloumi being placed on toast with jam

Step 5: Top with the slices of halloumi.

Step 6: And then the pears.

butter and nuts being sprinkled over toast

Step 7: Drizzle over the cinnamon honey butter.

Step 8: Top the halloumi toast with the nuts and flaky salt and serve.

✨ Top Tip

Want the halloumi a little softer? After browning on each side, add couple of teaspoons of water to the pan and cover while the cheese steams for a minute or two.

🥡 Storage

I recommend serving this dish as soon as you make it. If you try to store it for later, the toast will get soggy, and the cheese will be rubbery.

🙋🏽‍♀️ FAQ

What is halloumi?

Halloumi is a type of cheese from Cyprus. It is firm, salty, a little briney, and does not melt when heated. It turns golden and a little crispy when cooked and is great grilled or pan fried. Add halloumi to salads and sandwiches or use it as a meat alternative.

Can you toast halloumi?

Of course. Toast (or pan fry) halloumi over low heat in a pan on the stove with a little olive oil. Cook for 2-3 minutes per side or until golden brown.

What cheese is similar to halloumi?

A few cheeses similar to halloumi are paneer, feta (depending on the variety), and queso blano.

What is halloumi toast?

Halloumi toast is simply toast topped with slices of halloumi that have been grilled or pan fried. You can add other ingredients to make it sweet or savory, and make the dish more interesting.

☕ Pairing

Here are a few other recipes that would go great with this toast.

Looking for other recipes like this one? Try these next:

Salted Maple Oatmeal Chocolate Chip Cookies

These maple oatmeal chocolate chip cookies feature a rich, nutty maple flavor, a perfectly crisp texture, and a delicious salty finish to balance the sweetness.

As I write this post, it's sugaring season (mid-March) in Vermont. That's when maple syrup producers collect the sap from their maple trees and boil it down into the syrup we all love. Of course, that's an incredibly simplified explanation of the process.

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But it's always an exciting time of year with spring on the horizon. It's a muddy season, and not the prettiest, but it's a fun time, especially when visiting a sugarhouse during Vermont's Maple Open House Weekend.

🍁 Why I love these oatmeal cookies

They're crispy, not soft. In my opinion, the best cookies are crispy. The other maple oatmeal cookie recipes I found are for soft cookies, and I wanted to make a crispy cookie recipe, even though maple syrup is used as the sweetener.
Maple syrup is the only sweetener. Other recipes include maple syrup, but often add brown and granulated sugar. Why? Additional sweeteners are unnecessary when maple is a key component of the recipe.
They have a deep, rich flavor. Thanks to dark maple syrup, toasted pecans, and browned butter, I wanted to create a more complex character for these cookies than many, which are single-note and, frankly, boring.

Oddly enough, my blog doesn't have many maple recipes. I'll have to work on that because I use maple syrup in my cooking and baking all the time. However, I have created several maple recipes for my friends at Baird Farm in nearby Chittenden, Vermont.

This cookie recipe was actually inspired by the Maple Birch Chocolate Cookie recipe I made for them. That one is a soft cookie, and their birch bark infused maple syrup makes it extra unique.

You may also like the Cinnamon Maple Tart, Roasted Maple Spruce Nuts, and Maple and Herb Cornbread. Of course, these cookies would pair perfectly with my maple milk recipe.

🍫 Ingredients

Here's everything you need to make these maple oatmeal cookies.

Key Ingredients

Maple syrup: I live in Vermont, the country's largest maple syrup producer, so I always use Vermont maple syrup. I prefer the grades known as "dark color with robust taste" or "very dark color with strong taste." A stronger-flavored maple syrup will stand out in these cookies, while the lighter flavors won't produce as noticeable a maple flavor.
Rolled oats: Whole rolled oats, also called old-fashioned oats, are the best choice for these cookies. Chopped or quick oats don't create that classic oatmeal cookie texture.
Chocolate: You can use either chocolate chunks or chips, and either dark or milk chocolate. It doesn't make much difference and is a matter of personal preference. If you like to chop up a chocolate bar, that's great too. I'm a big fan of Aldi's Belgian dark chocolate chunks, and that's what I used for the photos.
Unsalted butter: You'll need 2 sticks, which you will melt and cook gently until browned to create flavorful brown butter.
All-purpose and wheat flour: I like to use half all-purpose and half wheat flour to give the cookies a nutty, deep flavor.
Chopped pecans: I love the combo of pecans, oats, and chocolate in these cookies. But you can always leave these out or use walnuts instead.

Check out the recipe card below for the complete list of ingredients and quantities.

🧂 Substitutions & Variations

Raisins: Replace the chocolate chips/chunks with 1 cup of raisins.
Salt: If you don't like the salty-sweet combo or are watching your sodium intake, skip the flaky salt topping.
In a hurry, you can skip browning the butter and just melt it. You'll save about 10 minutes but lose some flavor. Not worth it, in my opinion.
Smaller cookies: These are large, bakery-sized cookies. If you want smaller ones, that's fine. Use two tablespoons of cookie dough per cookie and bake for about 10 minutes.

🥣 Instructions

How to make these maple oatmeal chocolate chip cookies.

Step 1: Preheat the oven to 350 degrees F. Place the chopped pecans on a parchment-lined baking sheet and toast in the oven for 5 minutes.

Step 2: Combine the flours, oats, baking soda, and kosher salt in a large bowl.

Step 3: Melt the butter in a small pan over medium-low heat. Continue to cook for 5-10 minutes, until the butter has foamed, become fragrant, and browned. Keep an eye on it as it cooks and stir often to avoid burning.

maple syrup being poured into a pot of browned butter

Step 4: Remove the butter from the stove and stir in the maple syrup and vanilla.

browned butter being poured into dry ingredients

Step 5: Pour the browned butter mixture into the bowl of dry ingredients.

Step 6: Add in the egg yolk and toasted pecans. Stir to combine.

chocolate chips being added to the cookie dough

Step 7: Let the dough chill in the fridge for about 15 minutes. Then stir in the chocolate.

cookie dough being scooped onto a baking sheet

Step 8: Scoop the cookie dough out onto two parchment-lined baking sheets.

Step 9: Sprinkle the cookies with the flaky salt and flatten them out a little, if you prefer. Bake for 15 minutes, or until lightly browned on top.

Step 10: Sprinkle with additional salt, if you like. Then allow the cookies to cool for 15 minutes in the pans to firm up before serving.

✨ Helpful Tips

If you want visible chocolate chunks on top of the cookies, mix half the chocolate into the batter as described and press the other half into the top of the cookies before baking.
You can chill the dough up to 48 hours before baking. This is said to improve the flavor of cookies in general, but I haven't tried it myself.
Let the cookies cool completely before storing. Storing while still warm will prevent the cookies from remaining crisp.

🍳 Equipment

Cookie scoop: A cookie scoop with a release will help you quickly portion and scoop out the dough onto your baking sheet. I like large cookies and use this ¼-cup scoop from King Arthur.
Baking sheet: Two baking sheets should fit all cookies, so you can bake them in one round.

🥡 Storage

After completely cooling, store the cookies in an airtight container for up to 5 days. For me, though, they don't last more than 3 days. Like any other baked good, the taste and texture decline over time.

🙋🏻‍♂️ FAQ

Can you use maple syrup instead of sugar in cookies?

You can use maple syrup instead of sugar in cookies but the recipe needs to formulated for it. You can't simply substitute the syrup for the sugar in any recipe. The dough will likely turn out too soft.

Can I use quick oats instead of rolled oats for cookies?

You could, but I don't see the point. Quick oats are rolled oats run through a food processor to cut them up into small pieces. Because these pieces are smaller, they won't provide much texture to the cookies, which is one of the best features of an oatmeal cookie.

How do you know when oatmeal cookies are done?

They should be mostly firm to the touch, golden around the edges, and lightly brown on the bottom.

Are oatmeal cookies actually healthy?

I think most people would agree that a cookie isn't all that healthy, even with oats added in. See the nutrition information below the cookie recipe to decide for yourself if this is a healthy choice for you.

☕ Pairing

These recipes would go great with these maple oatmeal cookies:

Looking for other recipes like this one? Try these next:

Brownies with Cherry Pie Filling

These brownies with cherry pie filling are rich and chocolatey, infused with espresso, and feature a gooey layer of tart sour cherry filling. They are indulgent, fudgy, and unique.

brownies on parchment with cherries and cocoa powder

It's hard to improve upon brownies. They're already nearly perfect. But with a freezer full of sour cherries I picked at the height of summer, I thought, why not add some into brownies and see what happens. I didn't want them to get lost within the chocolate, so I briefly cooked them into a pie-like filling and spread this in between two layers of brownie batter.

The result was so freaking good.

🍫 Why I love these brownies

There's a layer of fruit filling in the middle. The tart cherries with their syrupy sweetness perfectly balance the richness of the chocolate. Also, have you ever had fruit in the middle of brownies? It's an interesting addition that's worth a try.
They're fudgy. And everyone knows the best brownies are fudgy.
They have an intense chocolate flavor. Dark chocolate, cocoa powder, and ground espresso combine to create a rich and intense flavor profile.

If you've been here before, you know I have a thing for cherries. Here are a few of my other cherry recipes you'll want to check out next:

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🍒 Ingredients

Here's everything you need to make these brownies.

Key Ingredients

Cherries: I like to use sour cherries, though sweet cherries could also work here. I pick a bunch at a local orchard each summer, pit them, and freeze them for use throughout the year. If you don't have access to or time to visit an orchard, look for frozen cherries in your grocery store.
Chocolate: I recommend a good dark chocolate around 60-70%, which is dark but not bitter. Either use a roughly chopped bar of chocolate or chocolate chips. This chocolate will be melted, so its form isn't important. For another tasty chocolate treat, try my Coconut Chocolates.
Ground espresso: I like to add coffee or espresso to my chocolate-based recipes because it enhances the flavor and balances sweetness. Many recipes call for ground espresso powder - a specialty baking product - but I always use finely ground espresso or coffee beans and have found that to work well. The ground coffee melds into the liquid ingredients and you don't get any grittiness.
Cocoa powder: A quality cocoa powder, like a quality bar of chocolate, can make all the difference in a baking recipe. My go-to is the triple cocoa blend from King Arthur. It's a combination of Dutch-processed, natural, and black cocoa powders.
Butter: You'll need two sticks of unsalted butter for these brownies.
Brown sugar and white sugar: Brown sugar adds moisture and helps achieve a fudgy texture, while white sugar gives the brownies structure and a little crispness on top.
Flour: This brownie recipe requires a cup of all-purpose flour.

Check out the recipe card below for the complete list of ingredients and quantities.

🫐 Substitutions & Variations

Blueberry or raspberry brownies: Substitute an equal amount of either fruit.
Brownie mix: No time to make your brownie batter? (I'd argue that the batter doesn't take much longer.) But a store-bought mix is fine (here are some suggestions on which to use). Follow the instructions on the mix, except you'll want to make the cherry pie filling as I describe and spread it over half of the batter before covering it with the remaining batter. I can't really guarantee your results as brownie mixes vary so much.
Store-bought cherry pie filling: You can also use a store-bought filling here. Skip the filling ingredients and instructions and use your filling as described in a layer in the middle of the batter.
Without espresso: If you're not into coffee or can't have caffeine, omit the ground espresso from the recipe.

🥄 How to make brownies with cherry pie filling

sugar being poured into a pan of cherries

Step 1: Combine cherries, sugar, and water in a saucepan. Cook over medium-low heat until the fruit is softened.

Step 2: Add cornstarch mixed with water and continue cooking a few more minutes until the cherry filling has thickened and is glossy. Stir in the vanilla and let cool.

melted chocolate and butter being stirred in a bowl

Step 3: Melt the butter and dark chocolate in a double boiler on the stove or microwave for 20 second intervals, stirring often.

Step 4: Beat the eggs and sugars for 3-4 minutes until light and fluffy. Then stir in the vanilla.

chocolate being poured into beated eggs and sugar

Step 5: Pour the chocolate mixture into the eggs and sugar.

Step 6: Whisk together until smooth.

Step 7: In another bowl, whisk together the dry ingredients.

dry brownies ingredients being added to bowl of wet

Step 8: Fold the dry ingredients into the wet until incorporated.

cherry pie filling being poured over chocolate brownie batter

Step 9: Spread half the batter across the bottom of a greased 8x8-inch baking pan. Then, pour over the cherry filling.

Step 10: Cover the cherries with the remaining brownie batter. Bake in a 350 degree oven for 10 minutes, then lower the heat to 325 and bake for another 25-30 minutes.

✨ Helpful Tips

You only need to heat the butter and chocolate long enough for them to melt. You can remove the bowl from the double boiler (or microwave) on the early side and finish the melting process by stirring.
When mixing the wet and dry ingredients, avoid overmixing the batter, as this can lead to dry brownies.
When testing the brownies for doneness, try to avoid the filling, which remains liquidy. You don't want to overbake them.

🍳 Equipment

Square pan: Use an 8x8-inch square baking pan. A 9x9-inch pan may be used if you prefer the brownies to be a bit thinner.

🥡 Storage

Fresh: Store the brownie, covered, at room temperature, for up to four days.
Frozen: Storing a few of these in the freezer is great when you want dessert but can't be bothered to bake something fresh. To freeze, tightly wrap individual brownies and store them in a sealed bag for up to three months. Defrost at room temperature.

🙋🏻‍♂️ FAQ

What else can you add to brownie mix?

You can add just about anything you like to brownie mix or homemade brownie batter. Try nuts, dried fruit, or a fruity filling like these cherry pie filling brownies.

What is the best thickener for cherry pie filling?

The easiest thickener for cherry pie filling is cornstarch. Dissolve some into water - start with about a tablespoon - then add to your cooked fruit filling. Continue to cook for a few more minutes until the filling has thickened.

What sugar is best for fudgy brownies?

Using a combination of brown and white sugar will help create a fudgy brownie. The brown sugar will add moisture and softness and help create a fudgier texture.

☕ Pairing

These drinks would go great with the brownies.

Looking for more recipes like this one? Try these next:

Smoked Negroni

Bold, bitter, and timeless, the Negroni is an Italian classic that never goes out of style. This smoked negroni cocktail takes it to the next level, adding rich, aromatic depth that makes every sip feel like you're sitting by a fire on a cold winter's night.

a negroni in a glass with orange peel and smoke

😍 Why You'll Love This Smoke Negroni

Smoke adds depth and warmth to the classic cocktail. It's an easy way to elevate the negroni. The smoke compliments the bitter flavors while enhancing the herby elements
It's a great drink for winter. Sipping it makes you feel warm and cozy.
The smoke not only adds flavor, it makes a fun presentation. It's not just about the taste, the smoke turns the cocktail into an experience. A good drink to serve guests.

For more interesting cocktails, check out my recipes for a Carrot Juice Cocktail, Hot Buttered Rum, and Elderflower Gin and Tonic.

Wondering what to serve with a smoked negroni? How about Beet and Feta Tartlets, Baked Scotch Eggs, or Stuffed Peppers with Tomato Sauce?

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🍊 Ingredients

Here's everything you need to make a smoked negroni.

Key Ingredients

Gin: The backbone of the cocktail, gin lends botanical and citrus notes to a negroni. You can use whatever gin you prefer to drink.
Vermouth: A sweet, herby, spiced wine that helps to balance the Campari.
Campari: A bitter, orange, and herbal-flavored Italian liqueur that is a main ingredient in a classic negroni cocktail.
Orange: A piece of orange peel is used to flavor and garnish the cocktail.
Wood chips: You'll need a couple of pinches of your preferred wood chips to smoke the cocktail. You can get these from a variety of places. I've used and enjoyed the options from Aged and Charred.

See the recipe card below for the complete list of ingredients and quantities.

Substitutions & Variations

Campari: Try other Italian liqueurs like Aperol or Amaro in place of Campari.
Vermouth: If you only have dried vermouth and not sweet, combine it with a splash of simple syrup.
Smoked rosemary: If you don't have a cocktail smoker, light the top of a rosemary sprig on fire, blow it out, and serve the drink with the lightly smoking sprig sitting in the glass. This approach doesn't really infuse the drink in the same way, but you will inhale a smoky aroma as you sip.
Charred orange: Another way to add smoky notes to the negroni when you don't have a cocktail smoker is to use a torch to char a wheel of orange and then stick the orange on the glass as a garnish. Combine this with a sprig of smoking rosemary for a complementary smoky pairing.

🍹 Instructions

How to make a smoked negroni.

Step 1: Get together your supplies for smoking the cocktail, including wood chips and torch.

Step 2: Prep the garnish. Peel off a piece of the orange skin, then trim the edges for shape into a rectangle.

Step 3: Add ice to a glass.

Step 4: Pour in the gin, vermouth, and campari.

Step 5: Gently stir for 20 seconds.

orange peel being expressed over the cocktail

Step 6: Express or twist the orange peel over the drink and add it to the glass.

Step 7: Put your wood chips in the smoking basket and place over your cocktail.

torch burning wood chips on top of a cocktail

Step 8: Use your torch to ignite the wood chips.

Step 9: Place the top over the smoker and allow the smoke to fill the glass for about 60 seconds.

Step 10: Remove the top from the glass to allow the smoke to escape. Serve immediately.

Note: How you go about smoking a cocktail will vary depending on your exact smoking tool.

✨ Helpful Tips

If you're using a cocktail smoker torch that uses butane, ignite the torch before you direct it into the smoker to avoid sending butane fumes into the glass.
If it's your first time smoking a cocktail, you may want to experiment with how long you let the smoke infuse the drink to get it to a level of smoke that you prefer.
For the best experience, smoke the cocktail only when ready to serve.

🔥 Equipment

Cocktail smoker: This is the easiest way to smoke a cocktail. There are many options for smokers, and they're all a little different. I only have experience with this smoker kit from Aged and Charred, and I'd definitely recommend it. I've found it to be good quality, I appreciate the variety of wood chips it comes with, and it's quick and easy to use. Here's a good explanation of how to smoke a cocktail without a smoker.
Bar spoon: To stir the negroni. If you don't have a bar spoon use a chopstick or skewer.

🙋🏻‍♀️ FAQ

Is a smoked Negroni good?

Adding smoke to a negorni works well because it balances the rich flavors of the cocktail and adds further depth. If you enjoy smokey and woody flavors, then you should enjoy a smoke Negroni.

What's a good smoked cocktail?

A negroni is a good smoked cocktail. But you could also smoke drinks like my Apple Cider Whiskey Cocktail and Pomegranate Rosemary Cocktail. Drinks that are earthy and a little sweet are good complements for smoking. Rum, whiskey, gin, and mezcal are all good liquor pairings for a smoked cocktail.

What wood is best for smoked negroni?

Try cherry for a bit of sweetness to balance the negroni's bitterness, oak for a stronger complimentary flavor, or apple wood for a hint of fruity smoke.

🍕 Pairing

Try pairing these recipes with a smoked negroni.

Looking for more drink recipes? Try these next:

Rosemary Parmesan Bread

Crusty on the outside and soft on the inside, this rosemary parmesan bread brings rustic charm and savory flavor to your table. With a bit of planning, it's quick enough for a weeknight while still delivering the comforting aroma of freshly baked bread.

slices of parmesan bread on a cutting board

I hate to say it, but I don't often have the patience to bake bread. Like everyone else, I tried my hand at sourdough during the pandemic. But it didn't last. I'm just not a fan of having to babysit my food for long periods. Maybe that's why I don't have kids. Or any food projects that require days or weeks of fermenting.

When making this bread, I wanted it ready to serve alongside soup within a few hours. Although it includes yeast and has some rising periods, they're brief. It may be denser than other breads, but you don't have to plan your day around it. And, it has a wonderful cheesy and herby flavor.

😍 Why You'll Love This Bread

It's crusty on the outside and incredibly soft and tender on the inside. This is especially true when enjoyed fresh on the day it's baked.
It's a great complement to many soups and stews. The savory cheese and herb flavor will go with just about any meal.
It's homemade and ready in under two hours. And most of that is just rising time, so you can cook something else in the meantime.

Rosemary is one of my favorite herbs. If you're also a fan, try it in my Lemon Rosemary Olive Oil Cake and Pomegranate Rosemary Cocktail.

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🌾 Ingredients

Here's everything you need to make parmesan rosemary bread.

Key Ingredients

Flour: This bread is made with all-purpose flour. You'll need about 3 ¼ cups.
Parmesan: You want to use grated parmesan cheese, which melts into the flour as the bread bakes and helps to create a tender, light texture.
Yeast: Instant yeast is what you need here. Use one packet or 2 ¼ teaspoons. If you're using active dry yeast, just let it sit in the warm water for at least 10 minutes.
Fresh rosemary

See the recipe card below for the complete list of ingredients and quantities.

🧄 Substitutions & Variations

Garlic rosemary parmesan bread: Add 1 teaspoon of garlic powder with the dry ingredients for extra flavor.
Dried rosemary: Not quite as flavorful, but you can use about 1 teaspoon dried rosemary in place of the fresh.
Parmesan rosemary and thyme bread: Add 1 tablespoon of fresh thyme leaves with the rosemary for even more fresh herb flavor.
For a greater rise: You can extend the rising times to an hour each, creating a larger, more airy bread.

🔪 Instructions

How to make parmesan rosemary bread.

Step 1: Whisk warm water and sugar together in a small bowl. Sprinkle over the yeast and let sit for 5 minutes or until bubbly.

Step 2: Whisk together the flour, salt, and parmesan. Pour in the bubbling yeast mixture, the oil, and the egg. Mix until combined into a shaggy dough.

chopped rosemary being sprinkled over bread dough

Step 3: Dump the dough onto a floured surface. Sprinkle the chopped rosemary over the top and work into the dough.

Step 4: Knead by hand for about 5 minutes, sprinkling with flour as needed. The dough should be smooth after kneading.

bread dough in a bowl being covered with a towel

Step 5: Put the dough into a lightly oiled bowl, cover with a towel, and let rest for 30 minutes until doubled in size.

Step 6: Gently punch down the dough and press it into a greased loaf pan.

loaf of bread dough being covered with a towel

Step 7: Cover the dough with a towel and let it rise for another 30 minutes.

bread dough being sprinkled with rosemary

Step 8: Sprinkle the top of the dough with the remaining parmesan and rosemary.

Step 9: Bake for 30-35 minutes or until golden brown and it sounds hollow when tapped.

parmesan bread sliced on a cutting board

Step 10: Let cool for at least 5 minutes before slicing and serving warm.

✨ Top Tip

The dough will likely be a little sticky at first, so don't be afraid to use additional flour, as needed.
Be sure to let your dough rise somewhere warm. I let mine hang out on top of the stove after letting the oven preheat for a while. When I checked the temperature, it was between 70 and 80°F.

🍳 Equipment

Loaf pan: To shape and bake the bread. You can also bake it as a free-form ball on a baking sheet if you don't have a loaf pan handy.

🫙 Storage

Store leftover bread, tightly wrapped, at room temperature for up to three days. I recommend toasting or gently heating it to crisp it up.

Toasted slices of this bread would be great used to make Halloumi Toast recipe.

🙋🏻‍♀️ FAQ

How to eat rosemary parmesan bread?

Rosemary parmesan bread is great toasted with butter for a side or snack. Serve it with soups, stews, or pasta dishes.

How much rosemary should I add to my bread?

I like to use about 1 tablepsoon of chopped fresh rosemary that I mix into the bread dough, and then about 1 teaspoon to sprinkle over the bread before baking.

Is rosemary parmesan bread gluten free?

This recipe is not gluen-free. But to make it so, you can try using something like King Arthur's gluten-free bread flour.

🍲 Pairing

This rosemary parmesan bread would make a great side to any of these soups:

Looking for other recipes like this one? Try these:

Potato and Mushroom Soup

This creamy potato and mushroom soup is a cozy bowl of comfort that's perfect for chilly days. With earthy mushrooms, tender potatoes, herby sage, and a hint of sherry, it's a flavorful dish that's both rustic and refined.

Creamy mushroom soup brings back memories of the condensed variety that people used to use for casseroles. But, there's no need to worry-this soup is nothing like those canned versions. It's fresh and creamy without being overly heavy or rich and it's made with simple, approachable ingredients.

😍 Why You'll Love This Mushroom Soup

It's earthy and hearty. The mix of mushrooms, potatoes, and herbs is satisfying and comforting.
It's creamy but not too rich. With milk, light cream, and just a little butter, you get the creaminess of the dairy without the heaviness.
It doesn't take a ton of ingredients or time to prepare. Many of the ingredients you may already have on hand and much of the prep and cooking is accomplished at the same time.

For more tasty mushroom recipes, try my Zucchini Mushroom Pasta or Chicken Swedish Meatballs. If you're more of a potato fan, you'll like these Roasted Potatoes and Leeks or this Cauliflower Potato Leek Soup.

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🥔 Ingredients

Here's everything you need to make this mushroom potato soup.

Key Ingredients

Mushrooms: For this soup, you'll need one pound of mushrooms. You can use any variety you like, such as baby bellas (aka crimini), which I used here. They are easy to find and have more flavor than white button mushrooms. Shiitake, portabella, oyster, or wild mushrooms are also good. Or better yet, try a mix of mushrooms.
Potatoes: Any starchy potato, like a Russet or Yukon Gold. The starch will break down a bit and help make the soup creamier. You'll need one and a half pounds.
Sage: Fresh sage adds an earthy and herby flavor to the soup that helps round everything out. Dried sage may used if fresh isn't available.
Milk and cream: I use a combination of whole milk and half-and-half and find that it provides plenty of creaminess without being too rich or heavy.
Broth: Use your favorite vegetable broth. Or better yet, mushroom broth would be excellent if you can find some.
Sherry: A dry sherry adds a touch of nutty depth to the soup. Look for real sherry and avoid the cooking wine version, which has added salt and other preservatives. Here's more on the difference between regular and cooking wine. For a non-alcoholic option, try apple cider vinegar.

See the recipe card below for the complete list of ingredients and quantities.

🍄 Substitutions & Variations

Try sweet potatoes in place of regular potatoes.
Other herbs, like rosemary, would work well in place of or in addition to the sage.
Make it extra creamy and rich with heavy cream instead of half and half.

Looking for something cozy but with meat? You might like my Beans and Chorizo with Spinach recipe.

🔪 How to Make Potato and Mushroom Soup

How to make potato and mushroom soup.

onions, garlic, and sage chopped on a cutting board

Step 1: Chop the onion, garlic, and sage.

Step 2: Saute the onion in the butter over medium-low heat until softened. Add the garlic, sage, and thyme, and cook for another minute.

Step 3: While the onion cooks, wash and slice the mushrooms.

Step 4: Add the mushrooms to the pot with salt and pepper. Cook for about 8 minutes, stirring often, until the mushrooms have cooked down.

peeled and cubed potatoes on a cutting baord

Step 5: While the mushrooms cook, peel and roughly chop the potatoes.

Step 6: Add the sherry, cook for a minute, then add the potatoes and broth to the pot. Simmer for another 8 minutes or until the potatoes are tender.

Step 7: Pour in the milk and cream and return to a gentle simmer. Taste and add salt and pepper to your liking.

Step 8: Serve the soup with bread and garnish with grated parmesan cheese, if desired.

✨ Top Tips

After adding the cream, heat the soup gently over low heat, stirring occasionally, just until it's hot. Avoid boiling the soup at this stage to prevent the cream from curdling or scorching, ensuring a smooth and velvety finish.
The salt level in broths can vary significantly, so taste your soup before serving to see if it requires more salt.

🥡 Storage

Store the soup in an airtight container in the fridge for up to four days.

🤔 FAQ

What is a good thickener for potato soup?

An easy way to thicken a potato soup is to mash up some of the potatoes in the pot or use an immersion blender to partially puree some of the soup.

Can you put potatoes in mushroom soup?

Absolutely! Potatoes help thicken, add substance, and contribute to the creaminess of a soup, and that all works well with a mushroom soup.

Should I cook potatoes before adding to soup?

There's no need to precook potatoes before adding them to a soup. Just simmer them in the soup pot and cook until tender.

🍞 Pairing

These are ssome good recipes to serve with this soup:

Looking for other souper recipes like this? Try these:

Roasted Balsamic Onions

These roasted balsamic onions are tender, savory, and coated in a sweet and tangy glaze that highlights their natural flavor. Perfect as a versatile side dish, they pair beautifully with roasted meats, vegetable dishes, or holiday spreads.

serving dish with balsamic onions surrounded by small onions

I've grown onions several times in my garden, and each time they ended up much smaller than expected. More like golf balls rather than the baseballs or softballs I imagined.

This past season I was happy to pull more onions out of the ground than ever before. But I couldn't stomach peeling and chopping four or five of them every time I needed a normal onion for a recipe. So that's why all of these tiny onions sat in bag in a closet for the past few months.

Fortunately, I read that you can give onions a quick blanching and the peels would come right off. Turns out, it actually works. Dipping the onions in boiling water for a couple of minutes before transferring them to a bowl of iced water to cool makes it easy. You just slice the root end off after and give them a squeeze, and out pops the onion.

These balsamic onions are a tasty compliment to all kinds of dishes. A few of them on a plate with a a nice cut of grilled steak or piece of roasted chicken can elevate a meal without much effort. But you could add them to a salad, a bowl of cooked grains, or over pasta.

😍 Why You'll Love These Onions

It's a great recipe for using up small onions, which would otherwise be a pain to slice up and cook in other recipes. There's virtually no crying required to cook these onions.
The glaze is tangy and rich. With honey, thyme, and mustard, it's a delicious blend of sweet and savory.
You can serve them with just about anything. Roasted onions make a perfect side for most meat and vegetable dishes.

Try these onions on this Arugula and Spinach Salad with Chicken in place of the pickled onions, with Stuffed Yorkshire Pudding, or alongside a helping of Rutabaga Pie.

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🧅 Ingredients

Here's everything you need to make these roasted balsamic onions.

Key Ingredients

Onions: Use any onion that is smaller than the typical onion. This can range from pearl onions to ones slightly larger than a golf ball, which is what you can see in my photos. This is a good recipe for onions that would otherwise be a pain to peel and chop. Even those on the larger end of the smaller spectrum can be cut in half. Just keep in mind that you'll need to adjust the cooking time - less for smaller, and more for larger.
Balsamic vinegar: The balsamic vinegar thickens and deepens in flavor during the roasting and helps the onions to caramelize. Any standard balsamic vinegar is good here, since its flavor will only improve during cooking.
Thyme: Thyme is a great herb to pair with onions. You can use fresh or dried.
Honey: For a touch of sweetness and to offset the acidity of the vinegar.
Dijon mustard: For a little more tang and to help act as an emulsifier and bring the oil and vinegar together to form the glaze.

See the recipe card below for the complete list of ingredients and quantities.

🌿 Substitutions & Variations

Rosemary: In place of thyme, try rosemary.
Using sliced onions: You can try making this recipe with thickly sliced onions rather than whole onions. They should take less time to cook, so check on them after 30 minutes.
Add mushrooms: Mushrooms would make a nice addition and compliment to the onions. Use halved or whole button sized mushrooms.

🔪 Instructions

How to make balsamic roasted onions.

Step 1: Whisk the vinegar, oil, honey, thyme, mustard, salt, and pepper.

Step 2: Add the onions to a pot of boiling water and boil for 2 minutes.

onions being removed and added to a boil of ice water

Step 3: Remove the onions from the pot and add to a bowl of ice water for 2 minutes.

ends of onions being sliced off on cutting board

Step 4: Slice off the root ends of the onions and squeeze the onions out of their skins.

Step 5: Pour the balsamic glaze over the onions. Bake in a 400 degree oven for 20 minutes.

Step 6: Toss the partially cooked onions around in the glaze to coat again, then continue to cook for another 20 minutes.

✨ Top Tips

If you want to use fresh thyme instead of dried, use 1 tablespoon.
The best way to tell if the onions are done cooking is to give one a try. The exact cooking time varies depending on the size of your onions. Smaller onions, like pearl onions, will cook faster, while larger ones will take longer.
If deciding to cook the onions for more than 40 minutes, check them at 5 minute intervals to avoid burning the glaze.

🥡 Leftovers

Store any leftover balsamic onions in a sealed container in the fridge for up to three days.

🥄 Equipment

Spider: Not a necessity, although Allrecipes will tell you every kitchen needs a spider, and having one will certainly make scooping the onions out of the boiling water and into the ice bath much easier. But if you do any kind of frying, they're the perfect tool.

🙋🏻‍♀️ FAQ

How do you cook onions in the oven?

You can cook onions in the oven by tossing them with oil, seasoning them with salt and seasonings of choice, and roasting them at 400 degrees until tender.

What can I do with balsamic onions?

Balsamic roasted onions make a great side dish to meat centric meals, as well as vegetarian dishes. You can serve them on the side or on top of foods such as pork chops, steaks, or chicken as a vegetable garnish.

Are roasted onions the same as caramelized onions?

No, they're not necessarily the same. Roasted onions are cooked in the oven until tender or to your liking while caramelized onions are cooked for a longer period of time until softened, have reduced, and are caramelized. Caramelized onions may be cooked in the oven or on the stove while roasted onions are cooked in the oven.

🍗 Pairing

These recipes would go great with these roasted onions:

Looking for other vegetable recipes like this one? Try these:

Mashed Beets

These creamy mashed beets, with their stunning crimson color and earthy sweetness, are a delicious addition to any meal. Fresh beets and a small amount of potato are boiled and mashed, then seasoned with thyme, butter, and cream.

😍 Why You'll Love These Mashed Beets

They're an easy side dish. It's not much more than boiling and mashing.
They're unique. Despite being easy and tasty, there aren't too many recipes for mashed beets.
They make an attractive complement to a variety of meals. The bright pinkish-red color will brighten up any plate.

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Hey, beet lovers! I've got you covered. Next up, try my beet and broccoli salad, beetroot and feta tartlets, simple borscht soup, and red flannel tempeh hash.

🌿 Ingredients

Here's everything you need to make these easy mashed beets.

Beets: You'll need three pounds of any variety of beet. Larger beets are quicker and easier to peel.
Potato: Yes, this is a mashed beet recipe. But including a small percentage of potatoes here helps to make the beets creamier.
Thyme: Fresh or dried thyme adds a little woody herb flavor. Rosemary is another good alternative.
Butter and cream

See the recipe card below for the complete list of ingredients and quantities.

🥔 Variations

Potato (more or less): Use more potato for a creamier consistency or less to enjoy the pure beet flavor all on its own.
Sweet potato: In place of the potato, you can use sweet potato for an equally creamy but richer flavor. And if that combo sounds good to you, you might want to try my beet and sweet potato salad.
Pureed beets: If you want your mashed beets to be extra creamy, use an immersion blender or food processor to puree them after giving them a quick mash.

🔪 Instructions

Here's how to make mashed beets.

Step 1: peel and dice the beets and potato.

Step 2: Add them to a pot and cover with water. Bring to a boil.

Step 3: Cook the beets and potato at a steady boil for 25 - 30 minutes or until tender.

Step 4: Mash the beet and potato.

Step 5: Stir in the cream, most of the butter, the thyme, and salt. Stir to combine.

Step 6: Serve topped with additional butter, a sprinkle of salt, and a few grinds of black pepper.

✨ Top Tip

Be sure to cook the beets until they are completely tender and are easy to stab with a fork. This will make them easier to mash.

🍴 Equipment

Potato masher: The best way to mash the beets and potatoes after boiling them. In a pinch, you could use another heavy blunt kitchen tool to do the job. Maybe a large clean glass or bottle.

🥡 Leftovers

Store any leftover mashed beets in a sealed container in the fridge for up to four days. Reheat with a splash of cream or water to help restore creaminess.

🤔 FAQ

How do you make beets taste good?

Try seasoning them with fresh or dried herbs like thyme, rosemary, or dill. Salt and butter also help enhance their flavor. You can use a mix of vegetables with the beets if you're not sure you like their flavor.

Are mashed beets good for you?

Mashed beets are good for you. They're mostly pure vegetable with minimal ingredients added for flavor and texture. In this recipe, you can reduce or omit the butter and cream if you want to make them even healthier.

What is the healthiest way to cook beets?

Boiling and steaming are two of the healthiest ways to cook beets because you can do so without having to use fat.

Should you peel beets before cooking them?

It depends how you cook them. If cooking them whole you can try leaving the peels on and rubbing them off after. But if cutting them up and then cooking, you should peel them first. Also, when you peel them raw, it's easy to use a peeler.

🍝 Pairing

These are my favorite dishes to serve with [this recipe]:

Looking for other easy vegetable side dish recipes like this one? Try these:

Cherry Tiramisu

This cherry tiramisu offers a fruity twist on the classic Italian dessert. The tangy sweetness of cherry preserves brings a fresh burst of flavor to coffee-soaked ladyfingers and velvety rich mascarpone cream.

plates of tiramisu with cherries and coffee

Tiramisu is my all-time favorite dessert. I first made it for my Italian class in high school, when having not planned in advance, I had to make my own ladyfinger biscuits and borrow some Kahlua from a neighbor. I had no idea what I was doing. Did I tell Senora I was serving a bit of alcohol to the class? Assolutamente no!

I've made tiramisu many times since then, and I've never been disappointed. But it's always fun to play with the classics, even when they're perfect just the way they are. Having canned several jars of homemade cherry preserves, I thought they might make a nice addition to the dessert. I was right.

This isn't your classic tiramisu. It's probably not the best tiramisu, either. But it is a really tasty dessert. And, like me, if you enjoy the combo of cherries, chocolate, and coffee, I don't think you'll be disappointed either.

😍 Why you'll love this tiramisu recipe:

Cherries add a tart and fruity contrast to the richness of the dairy heavy dessert. If you often find desserts too rich and sweet, the cherry preserves help cut through that and create more balance.
It's no-bake. Tiramisu might seem like a lot of work, but when using store-bought ladyfingers, all it takes is some mixing and assembly. You don't need any baking skills. This is the dessert to make if you want to serve something impressive but don't have confidence in your baking ability. This plum fool recipe is also a good choice.
It's light and won't weigh you down. This is a good choice if you do not like heavy, dense cakes. The ladyfingers practically dissolve into the cream, and although the cream and mascarpone make it rich, it's an easy-to-eat dessert, even after a filling pasta dinner.

🍒 If you like cherries as much as I do, you'll also want to try my Cherry Rhubarb Pie, Cherry Apple Crisp, Brownies with Cherry Pie Filling, and Cherry Blackcurrant Granita. This would pair nicely with my Smoked Negroni Cocktail or an Amaretto Latte.

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🍫 Ingredients

Here's everything you need to make this tiramisu.

Key Ingredients

Ladyfingers: These light, airy, biscuit-like sponge cakes make up the base of tiramisu. They work well and are the standard for tiramisu because they absorb liquid while retaining their shape. You can find them in the bakery section of your grocery store or sometimes with the cookies and biscuits, though the quality varies. You may need to do a little searching or even ask the bakery department - or better yet, a local bakery - if they can make some for you. Alternatively, you can try making homemade ladyfingers. See the FAQ below for some alternative ideas.
Coffee: One of the prominent flavors of this classic dessert is coffee. This is why the Italian name tiramisu translates to "pick me up" in English. You can use strongly brewed coffee or a few shots of espresso thinned with water. You'll want about 10 ounces total.
Mascarpone: It's like cream cheese, but better. This soft Italian cheese is rich and creamy and a staple ingredient for tiramisu. It is easy to find with the specialty cheeses in most grocery stores.
Cherry preserves: Preserves add cherry flavor to the tiramisu while offering a satisfying combination of chunks of whole fruit and thick, spreadable fruit sauce. Most store-bought preserves are thicker than homemade, so if using homemade preserves (as I did, you can see in my photos that it's pretty liquidy), you'll want to cook and mash the fruit longer until it has reached a thicker consistency. Otherwise, the extra liquid may make your tiramisu a bit softer than you'd like. It'll still taste great, however.
Coffee liqueur and brandy: Tiramisu is known for its kick of liquor, and coffee liqueur and brandy are two good choices, though not the only options.
Heavy cream: Whipped until thick and creamy and combined with the mascarpone and egg yolks. Whipping cream will also work. Light cream or half and half will not.
Chocolate and cocoa powder: A dusting of cocoa powder and a sprinkle of chopped or shaved chocolate, preferably a good dark chocolate, add a deeper and slightly bitter note to balance the richness of the cream and cheese.

See the recipe card below for the complete list of ingredients and quantities.

🍒 Substitutions & Variations

Cherry jam: If you can't find or don't have cherry preserves handy, cherry jam will also do the job. Opt for something of good quality that uses plenty of real fruit. Stir it up in a bowl, adding a small splash of water, if needed, to make it easily spreadable.
More cherry flavor: Instead of regular brandy, use an equal amount of the German cherry brandy called kirsch.
Other alcohol alternatives for tiramisu: Try marsala wine, amaretto, Irish cream, or frangelico. Use what you enjoy.
Alcohol-free version: Skip the brandy and coffee liqueur and replace them with additional coffee.

🥄 Instructions

Here's how to make a cherry tiramisu. For the full detailed instructions, see the recipe card below.

sugar and egg yolks being whisked over a double boiler

Step 1: Whisk together the egg yolks, vanilla, and sugar for several minutes in a double boiler until light and thick. Remove the bowl from the pan and let cool.

Step 2: Whip the cream with an electric mixer until you have thick peaks of whipped cream that hold their shape.

Step 3: Whisk together the mascarpone with the remaining sugar and some brandy.

mascarpone, eggs, and cream being combined in a bowl

Step 4: Add the cooked egg yolks and whipped cream to the bowl, gently folding them until incorporated. You want to cream the mixture light and fluffy.

coffee being poured into a dish with other ingredients

Step 5: In a shallow dish, combine the coffee, coffee liqueur, sugar, and brandy. Whisk to dissolve the sugar.

Step 6: Briefly dip each ladyfinger into the coffee mixture and then place them in the baking dish until you have half a single layer and have used about half the ladyfingers.

cream mixture being spread over lady fingers

Step 7: Spread half of the mascarpone cream over the ladyfingers.

cherry preserves being spread over the tiramisu

Step 8: Then spread half of the cherry preserves over the mascarpone cream.

chocolate being sprinkled over top of tiramisu

Step 9: Top with half the chopped chocolate and sift over some cocoa powder. (I don't know why I put the cocoa over the chopped chocolate in these photos. It's typically the other way around.)

cocoa powder being sifted over top of tiramisu

Step 10: Repeat the process with a layer of soaked ladyfingers, a layer of mascarpone cream, the remaining cherry preserves, and the remaining chocolate and cocoa powder. Place the tiramisu in the fridge for at least 8 hours to firm up before serving.

✨ Helpful Tips

The tiramisu should be prepared in advance and have time to firm up and for the flavors to meld in the fridge for at least 8 hours.
When combining the whipped cream with the mascarpone and egg yolks, gently fold them in to avoid deflating. To do this, hold your spatula more horizontally rather than vertically. Start at the bottom of the bowl and move it and the cream up and over. Continue using this motion until everything is combined.
There's a good chance this tiramisu may turn out softer than the ones you've had before, mainly if you use homemade ladyfingers (which seem less absorbent) and homemade cherry preserves (which tend to be more watery). But that's ok. Don't stress, because it will still taste fantastic.

🍳 Equipment

Double boiler: A double boiler isn't a special piece of equipment you need to buy. It is simply a small pot with water in the bottom. You then set a glass or metal boil over the top of the pan so that it rests comfortably but does not touch the water. You simmer the water in the bottom of the pot, which heats the contents of your boil (the eggs and sugar in this recipe.)

Large baking dish: A 9x13 baking dish is ideal for this tiramisu; however, if you only have a smaller dish or want to make a smaller but taller tiramisu with more layers, it should work fine. You may have some leftover ingredients.

🫙 How to Store Tiramisu

This tiramisu is best enjoyed within three days. Leftovers may be stored tightly wrapped or covered in the fridge. It may also be frozen for up to two months and defrosted in the fridge before serving. Do not heat.

🙋🏻‍♂️ FAQ

Can you freeze homemade tiramisu?

Yes. You can easily freeze tiramisu in a tightly covered dish. Defrost completely in the fridge before serving. the texture will be softer, but it will still be delicious.

What are some substitutes for ladyfingers in tiramisu?

A light and airy cake, such as a sponge cake, is one substitute for tiramisu. Cut it into similarly sized pieces, about 3 inch by 1 inch each wide and about ½ inch thick. They are often easier to find in your grocery store bakery than ladyfingers. You could also try using plain tea biscuits. In theory, any mild, not too sweet cake or biscuit type cookie could do the job. Ideally, you want something that will absorb and retain the coffee and alcohol without disintegrating.

What alcohol is best in tiramisu?

Brandy, coffee liqueur such as Kahlua, Baileys, marsala wine, frangelico, and amaretto are all good options. I tend to use a couple of them in my tiramisu.

What kind of cocoa powder for tiramisu?

Whatever cocoa powder you have handy is fine for tiramisu. You don't need a special variety. Basic unsweetened cocoa powder is great.

☕ Pairing

These drinks would all go great with this tiramisu:

Looking for other recipes like this one? Try these:

Peppermint Mocha Martini

This rich and creamy Peppermint Mocha Martini blends the flavors of real mint leaves and fresh coffee and cream for a perfect winter treat. Tastier and more balanced than similar holiday beverages, enjoy a glass by the fire, or serve it up at your next party.

a martini glass with peppermint mocha cocktail

If you're looking to enjoy a drink that's rich in mocha with only a lightly mint flavor, this peppermint mocha cocktail is for you. Unlike other recipes that focus on mashing up candy canes and a strong peppermint schnapps flavor reminescient of toothpaste, this one emphasizes the mocha while using homemade mint simple syrup to add just a subtle hint of minty sweetness in the background.

🥰 Why you'll love this cocktail

Flavored with real mint, this cocktail has a smooth, pure taste rather than a harsh, overwhelming peppermint flavor.
It leans more toward chocolate than mint, which is perfect for those who enjoy the coffee and chocolate elements more than the peppermint.
Enjoy as both a cocktail and a dessert when you top it off with whipped cream and line your glass with some melted chocolate.

For more winter cocktail inspiration, check out my recipes for an Amaretto Latte, Cold Brew Martinis, Smoked Negoni, and one of my favorites - a Baileys Eggnog. For beverages sans alcohol, you might like this Cranberry Orange Mocktail or a Gingerbread Mocktail.

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🍫 Ingredients

Here's everything you need to make this peppermint mocha martini recipe.

bottles of alcohol for making the martini

Fresh mint and sugar for the simple syrup
Espresso or coffee (not pictured)
Espresso liqueur
Vodka
Cream or half and half
Cocoa powder
Chocolate (for optional garnish)
Whipped cream (for optional topping)

See the recipe card below for the complete list of ingredients and quantities.

🍬 Substitutions & Variations

Dairy free: Use almond or oat milk creamer in place of the cream.
Try it with Irish cream: Substitute 1 ½ ounces of Irish cream in place of the vodka and cream. Why not try it with some dairy free Irish cream?
Instead of regular chocolate for the garnish, use peppermint bark.
Add a crushed candy cane rim. Coat the edge of the glass with the simple syrup and then roll it around on a plate of crushed candy cane.

🌿 Instructions

How to make this peppermint mocha cocktail.

Step 1: Add mint to a small saucepan with 1 cup of water and 1 cup of sugar. Bring to a simmer for 5 minutes and roungly bruise the leaves with a spoon. Turn off the heat and let steep for 15 minutes. Remove mint from the syrup and let cool.

chocolate sauce being spread around a martini glass

Step 2: Meanwhile, melt some chocolate on low heat in the microwave with a splash of milk or cream until soft. Drizzle the metled chocolate around your glass. This is optional. Feel free to skip.

Step 3: Add ice to your cocktail shaker.

coffee being poured into a cocktail shaker

Step 4: Then add the coffee, coffee liqueur, vodka, cream, cocoat powder, and mint simple syrup.

Step 5: Shake well for 10 seconds.

Step 6: Strain the martini into your glass.

Step 7: Top with whipped cream (optional).

Step 8: Scrape a vegetable peeler across a piece of chocolate to create chocolate shavings and use them to garnish cocktail.

🍸 Helpful Tips

Make sure to cool the simple syrup completely before using in the cocktail.
Chill your martini glass in the freezer for 15 minutes for an extra cold drink.
The melted chocolate, whipped cream, and chocolate shavings are all optional.

🔪 Equipment

Cocktail shaker: For mixing up the cocktail. You could also use a large mason jar and lid.
Peeler: For creating the chocolate shavings to garnish the cocktail. If a peeler isn't handy, finely chop your chocolate instead.

🫙 Storage

The mint simple syrup may be stored in an airtight container in the fridge for up to a month. The cocktail should be consumed while fresh.

🤔 FAQ

Is peppermint mocha hot chocolate or coffee?

Peppermint mocha is a mix of coffee or espresso with milk, chocolate, and peppermint flavor. It's essentialy a mix of both hot chocolate and coffee.

What liquor goes well with peppermint?

Coffee liquor, Irish cream, vodka, brandy, and bourbon all go well with peppermint.

What can you substitute for espresso in an espresso martini?

Try using coffee or cold brew instead of espresso, as in my recipe for cold brew espresso martinis.

🍪 Pairing

These treats would go great with this peppermint mocha martini:

Looking for other drink recipes like this one? Try these:

Amaretto Latte

Warm, nutty, and cozy, this amaretto latte is a comforting indulgence for brunch, a mid-afternoon pick-me-up, or even a post-dinner treat. The rich aroma of espresso and nuts, with a hint of cinnamon, topped off with silky homemade whipped cream, is sure to satisfy.

Vermont's winters are often long, cold, and gray. Sometimes, I need something to help me through the dreariest of days, like upgrading my usual Americano to a flavorful, boozy latte.

🥰 Why you'll love this latte recipe

It's indulgent, comforting, warm, and delicious. Need I say more? If you want even more coffee indulgence, pair this with a piece of my cherry tiramisu.
It makes a wonderful treat for a cold winter's day that's sure to warm you up.
Amaretto adds a tasty, nutty sweetness that elevates the standard latte.

Need some more warm and satisfying recipes? Try this Honey Citrus Mint Tea, unique Hot Buttered Rum, filling Beef and Stout Hotpot, and rustic Cauliflower Potato Leek Soup. Or browse all of my comfort food recipes.

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☕ Ingredients

Here's everything you need to make an amaretto latte.

cream, milk, coffee, amaretto, almonds, and cinnamon for making the latte

Espresso: This latte requires two shots (2 ounces) of freshly brewed espresso. You can make it with your favorite coffee beans. I often use beans from Dean's Beans, an organic coffee roaster in Massachusetts.
Milk: Use whole milk or your preferred alternative. Some milks are better than others for steaming and creating a nice foam. Here's a good ranking of the best dairy and non-dairy milks for frothing.
Amaretto liqueur: Any brand of amaretto will do the job. Of course, some are better than others. I use whatever I have on hand.
Ground cinnamon: A sprinkle of cinnamon for garnishing the latte.
Heavy cream: To make this latte extra special, top it off with whipped cream. You can make your own using heavy cream or use store-bought. I love Cabot's whipped cream, made with milk from New England dairy farmers.
Almonds: Roughly chopped and toasted almonds make a crunchy topping that complements the latte's nutty amaretto flavor.

See the recipe card below for the complete list of ingredients and quantities.

🍫 Substitutions & Variations

Non-alcoholic version: Instead of amaretto liqueur, use an amaretto flavored syrup, such as Monin's. Or, if you have the time, here's an easy way to make your own.
Amaretto coffee cocktail: If you don't have a way to make espresso and want to use coffee instead, replace the espresso with 8 ounces of hot, freshly brewed coffee.
Frangelico latte: For a hazelnut flavored latte, use Frangelico as an Amaretto substitute.
Iced amaretto latte: Just serve the beverage over ice. You can also add amaretto to a cold espresso cocktail, like this cold-brew martini.
Chocolate amaretto latte: Stir an ounce of chopped dark or milk chocolate into the hot espresso until melted before adding the amaretto.

♨️ Instructions

How to make an amaretto latte.

Step 1: Roughly chop the almonds and toast them in a pan over low heat for 405 minutes or until fragrant

Step 2: Whip the heavy cream and sugar until thick peaks form.

espresso being pulled from an espresso machine

Step 3: Brew the espresso.

milk being frothed with an espresso machine

Step 4: Froth the milk.

Step 5: Add the amaretto to the espresso.

Step 6: Pour in the steamed milk.

whipped cream being spooned onto a latte

Step 7: Spon the whipped cream over the latte.

a latte with whipped cream in a glass mug

Step 8: Top it with the toasted almonds and some cinnamon.

✨ Top Tip

In order to keep the drink hot, toast the almonds and whip the cream before you prepare the espresso and steam the milk.

🫖 Equipment Options

You can prepare your espresso and steamed milk for this latte recipe in a few ways. Here are my suggestions:

Espresso machine: An espresso machine is the best way to make a good latte. They use steam pressure to push hot water through finely ground coffee and create a heavily concentrated espresso. But if you don't have an espresso machine, there are other options.
Moka pot: Like espresso machines, Moka pots use steam pressure to create a strong espresso-like coffee. However, they are much simpler and more affordable. The coffee won't be as strong as espresso, but it is close, and it is what I have used to make espresso drinks at home for years.
Milk frother: If you don't have an espresso maker with a milk frother, then a simple, inexpensive milk frothing wand will do the trick.
French press: This is a great way to create a strong coffee (or even make espresso). I also love to use my French press to froth milk, so you can use it to prep both your coffee and milk.

🙋🏻‍♀️ FAQ

Is amaretto good with coffee?

Amaretto's nutty vanilla sweetness pairs beautifully with the roasted notes of coffee and espresso beverages.

Does an amaretto latte have alcohol?

It depends. You can make an amaretto latte with a flavored sweet syrup or by using amaretto liqueur. This recipe uses the liqueur and includes alcohol.

What does an amaretto latte taste like?

An amaretto latte is rich, sweet, and nutty.

What kind of alcohol can I add to my coffee?

You can add many kinds of alcohol to your coffee, such as Irish cream, Kahlua, amaretto, and Frangelico.

🍪 Pairing

What to serve with this homemade amaretto latte.

Looking for more drink recipes? Try these:

Cranberry Orange Mocktail

This cranberry orange mocktail has bright flavors, festive touches, and a creamy foam topping that's perfect for the holiday season or any occasion.

coupe glass with creamy cranberry mocktail

The thing about a mocktail is that it should still feel like a cocktail. Just without the alcohol, of course. Simply combining soda and juice together is not my idea of a mocktail. That's an extra sweet glass of soda.

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When you make or order a mocktail you still want the experience of enjoying a thoughtful and creative beverage. I think this is especially true if your friends are all having cocktails. No one wants to feel left out or like a child with a glass of juice. Even kids can enjoy a mocktail like this one made with cranberry and orange juices, seltzer, a homemade simple syrup, and a bit of foam on top.

🍸 Why you should give this mocktail a try

It looks and feels like a cocktail with a fun mix of garnishes.
It makes a nice holiday drink for a party or get together that will allow all of your guests to have a nice drink experience without anyone feeling excluded.
There are a range of textures with a combination of foam, fizz, and crunchy sugary rim.

In search of more alcohol free beverages? Check out these:

🫚 Ingredients

Here's everything you need to make this cranberry orange mocktail.

Cranberry juice: Pure cranberry is what you want for this mocktail. Avoid cranberry cocktail, which is loaded with extra sugar.
Fresh ginger and sugar: To make the ginger simple syrup. You'll want about a one to two inch piece of ginger root, which you'll slice up to infuse the sugar syrup.
A fresh orange: The fresh orange juice goes in the cocktail, while the zest will line the rim of the glass. Any standard orange is all your need.
Aquafaba: The liquid from a can of chickpeas. This magical bean liquid whips or shakes into a foam and is a good option in place of raw egg whites in cocktails or for vegan cooking and baking. Here's some more info on how to use aquafaba and how to make your own when cooking beans.
Seltzer: Adds a bit of bubliness to finish off the mocktail. Any other sparkling water is just as good or you could even use some quality ginger ale for an extra punch of ginger flavor. An orange or cranberry flavored seltzer makes a nice complement to this beverage.
Fresh cranberries: For a festive mocktail garnish. Totally optional.
Dried orange slice: Another optional garnish idea. You can also use a slice of fresh orange, as you'll have some leftover.

See the recipe card below for the full list of ingredients and quantities.

🥚 Substitutions & Variations

Use an egg white in place of the aquafaba if you want that creamy texture, don't have a can of chickpeas handy, and don't mind a raw egg white in your drink.
Club soda or any other sparkling water is a fine substitute for seltzer.
If you'd like to use another flavor of simple syrup instead of ginger, you could make the rosemary syrup from this pomegranate rosemary cocktail.
Fresh herbs: A sprig of fresh mint would make another good garnish to this mocktail.
Keep it simple. Skip the orange zest sugar rim and garnishes if you don't have the time for them.

🫗 Instructions

How to make this cranberry mocktail recipe:

Step 1: Simmer the ginger slices with water and sugar in a small pot for about 10 minutes. Then turn off the heat and let cool.

an orange being zested into a plate of sugar

Step 2: Zest an orange and mix with the sugar. After zesting, juice the orange and set aside for the cocktail.

a piece of orange being rubbed around a glass

Step 3: Rub a piece of orange around the edge of your glass. If making the cranberry garnish, rub the orange over a few cranberries as well.

a coupe glass being rolled in orange sugar

Step 4: Coat the edge of the glass in the orange sugar. Then, if using the cranberries, wet them, and roll them in the sugar as well.

cranberry juice being poured into a cocktail shaker

Step 5: Pour the cranberry juice, orange juice, aquafaba, and ginger simple syrup into your shaker. Don't add ice yet.

Step 6: Shake the cocktail well for about 15 seconds to combine. Then add a big scoop of ice cubes and shake again.

cranberry mocktail being strained into glass

Step 7: Strain the cocktail into your glass.

seltzer being poured into cranberry mocktail

Step 8: Slowly pour the seltzer down the side of the glass to fill your glass.

cranberry garnish being added to mocktail

Step 9: If you're using the cranberries, slide them onto a cocktail pick and add to the glass.

dried orange garnish being added to cranberry mocktail

Step 10: Garnish with a piece of orange and serve.

✨ Top Tips

Start with a dry shake. This means shaking the mocktail first without ice, which will help the aquafaba foam up and incorporate into the other ingredients. So don't skip that step before adding ice and shaking again.
Pure cranberry juice is the best option here, not a cranberry cocktail blend that is loaded with extra sugar. The mocktail will be too sweet, otherwise.

🍹 Equipment

Cocktail shaker: For mixing up the mocktail. A large mason jar and fine strainer work in a pinch.
Cocktail pick: For the sugared cranberry garnish. Large toothpicks also work.
Coupe glass: A classic glass that's perfect for showing off the creamy layer of this mocktail, but you can use whatever glass you prefer.

🧊 Storage

The ginger simple syrup can be stored in an airtight container in the fridge for up to a month. It can also be used to make additional cocktails and flavor coffee, tea, lemonade, or hot chocolate. Why not try it in this cold brew martini or use it in place of the honey in this watermelon basil cocktail?

🤔 FAQ

What does cranberry juice mix well with?

Cranberry pairs well with citrus, apple, woody herbs like rosemary and thyme, warming spices like cinnamon and nutmeg, and sweeteners such as maple syrup.

How do I make good tasty mocktails?

As with crafting a cocktail, it's all about a balance of flavors. You don't want to use only sweet ingredients, for instance, or your mocktail will taste like juice. Consider different flavors and textures, such as bubbly and creamy, as with this cranberry mocktail.

What are some creative ways to make a non alcoholic drink look like a traditional cocktail?

Use an attractive glass, add garnishes, and consider coating the rim of the glass with sugar, salt, or other ingredients. These will help a mocktail look as fun and creative without the need for alcohol.

🍕 Pairing

These recipes would pair nicely with this mocktail:

Looking for more drink recipes like this one? Try these:

Hot Honey Carrots

If you're tired of bland vegetable side dishes, it's time to spice things up with hot honey carrots. These fresh veggies pack a punch of sweetness and spice that will impress dinner guests or liven up your weeknight dinners.

I usually avoid food trends like the plague. I tend to do the same with pop culture, too. (Sorry, but I've still not seen Ted Lasso.) But sometimes, I break down and give them a try. While I was not a fan of this one, I briefly got into sourdough during COVID.

I'm happy to report that hot honey is one trend I can get behind, even if it is a bit overdone. The sweet and spicy combo is nothing new-it's classic. We already know that the contrast of the two opposite flavors will work. It just happens to have latched onto honey and chiles and there's nothing wrong with that.

I like that it's a simple flavored honey you can make yourself, and it doesn't require spending money on special tools or expensive ingredients. Even better, because it's made of honey, it'll keep nearly forever and it has a multitude of unexpected uses, like on these carrots.

😍 Why you'll love these spicy honey glazed carrots

It's a super fast side dish that cooks in under 20 minutes.
There's a great balance of spice and sweetness.
The simplicity of the dish let's the carrots shine.

For more carrot recipes, check out these:

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🥕 Ingredients

Here's everything you need to make this recipe.

Key Ingredients

Carrots: You'll need about a pound of fresh carrots for four servings. You can always double the recipe if cooking for a larger crowd.
Honey: A quarter cup of honey is all you need.
Red pepper flakes: About ½ teaspoon of standard red pepper flakes is a good place to start for some heat, but a tolerable level for most people. You can use a teaspoon if you like things spicier.
Broth: A half cup of vegetable or chicken broth will help to braise the carrots and create a glaze with the hot honey.
Thyme: Garnishing the carrots with a few fresh thyme leaves-about a tablespoon will do the job-before serving, adds another layer of freshness with just a hint of herbiness. Some chopped parsley is a good substitute, or you can omit fresh herbs altogether.

See the recipe card below for the full list of ingredients and quantities.

🔥 Substitutions & Variations

Make it hotter: Double the amount of red pepper flakes to 1 teaspoon.
Hot maple carrots: Replace the honey with an equal amount of maple syrup.
Baby carrots: Baby carrots may be used in place of the whole carrots. You can use them as is without cutting and adjust the cooking time as needed.
Garlic: Everything is better with garlic, so if you feel inclined, add a minced clove or two to the pan with the butter and carrots. I left it out just to keep things simple.
Hot honey roasted carrots: To make this recipe in the oven instead of on top of the stove, start with steps 1 and 2, add the butter and carrots to a baking sheet, and cook in a 400 degree oven for about 5 minutes. Then add the broth and hot honey, stir, and return to the oven to cook another 15 minutes or until the liquid has reduced to a glaze and the carrots are tender. Top with pepper and thyme, as described.
Make it colorful: Use a variety of rainbow carrots to create an even more eye-catching side dish. Carrots taste the same, no matter the color.
Make it vegan: Substitute olive oil in place of the butter.
Mike's Hot Honey carrots: Already have a bottle of Mike's Hot Honey? Then, skip making your own hot honey and add a couple of tablespoons to the carrots when you add the broth. Then, top with more, if needed, before serving.

🍳 How to make hot honey carrots

How to make these easy hot honey carrots side dish.

Step 1: Slice the carrots in half and each half into two to three-inch pieces.

honey and red pepper flakes cooking in a pan

Step 2: Heat the honey and the red pepper flakes in a small pot over low heat for about 3-4 minutes until bubbly. Turn off the heat and stir in the apple cider vinegar. Let sit.

Step 3: Melt the butter over medium heat in a saute pan. Add the carrots and cook 2-3 minutes until lightly browned.

hot honey sauce being poured into pan of carrots

Step 4: Pour the hot honey and broth over the carrots. Cover and simmer for about 5 minutes. Remove the lid, stir, and cook another 5-6 minutes until the liquid has glazed the carrots.

fresh thyme leaves being torn over carrots

Step 5: Garnish the carrots with fresh thyme leaves and sprinkle with pepper.

Step 6: Serve the cooked carrots warm or at room temperature.

🔥 Top Tip

These carrots are best when they have a little bite, so try to avoid overcooking. After the first five minutes of cooking, don't skip taking the lid off the pan and then allow the carrots to cook uncovered until the liquid has reduced to a glaze and the carrots are tender but not too soft.

🥡 Storage

Store any leftover carrots in an air-tight container in the fridge for 3-4 days.

🤔 FAQ

What is hot honey made of?

Hot honey is a combination of honey flavored with chile peppers. In this recipe, we use crushed red pepper flakes - an ingredient found in most home kitchens.

What is the best way to cook carrots until soft and tender?

A great way to cook carrots is braising. It starts by sauteeing the carrots, then adding liquid and allowing them to continue to cook until tender and a glaze has formed. It takes only one pan and the carrots cook faster than roasting and are more flavorful than steaming or boiling.

Can you soak carrots in sugar water to make them sweet?

Soaking carrots in sugar water will not do much to make them sweet. Instead, cook them with honey or maple syrup. You can also roast them, which will help to bring out more of the natural sweetness in the carrots.

🍗 Pairing

These recipes would go great with the carrots:

Looking for more delicious side dish recipes? Try these:

Squash Tartlets

In this recipe for savory squash tartlets, winter squash and apples are baked on puff pastry and topped with parmesan and balsamic.

With alternating layers of winter squash and apple, these mini tarts are the perfect balance of sweet and savory. Before and after baking, they're sprinkled with Parmesan cheese, which adds a beautiful layer of crispness. They are then finished off with a simple balsamic vinegar and maple syrup reduction, which cooks quickly on the stove while the tartlets bake in the oven.

🎃 Why You'll Love This Squash Tartlet Recipe

It makes a great holiday appetizer, and it seems fancier than it is.
Puff pastry keeps things simple. You're mostly just slicing squash and apples and arranging them on the pastry dough. No baking skills required.
Perfect for eating seasonally in fall and winter. Squash and apples are at their best during the cool weather months.

Looking for more squash recipes? Try these:

Or for more savory bakes, try my Kale and Swiss Chard Galette, Beet and Feta Tartlets, or Rosemary Parmesan Bread.

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🍏 Ingredients

Here's everything you need to make these easy squash tartlets.

Key Ingredients

Winter squash: Such as black futsu (pictured here) or delicata. Both of these squashes are smaller, easier to handle, and have edible skin so there is no need to peel.
Apples: A few small apples is all you need. Choose a firm, crisp apple that will hold up well during baking such as Granny Smith, Cortland, Gala, or Honeycrisp.
Puff pastry: Often found in the freezer case of the grocery store, puff pastry is a light, flaky pastry made up of several layers. If frozen, you'll need to defrost it in the fridge for a few hours or overnight before using. Most packages have roughly the same amount, give or take a few ounces.
Parmesan: Grated pam adds a little crispy cheesiness to the tartlets.
Thyme: Fresh thyme elevates the tartlets with complimentary fresh herby flavor.
Balsamic vinegar and maple syrup: While the tartlets bake, we'll reduce these on the stove to create a tangy sweet sauce for drizzling over the tartlets.

See the recipe card below for the full list of ingredients and quantities.

🥓 Substitutions & Variations

Try different winter squashes: Most winter squashes would work great in this recipe if they're prepped correctly. Squash such as butternut will need to be peeled, sliced at about ¼ of an inch, and cut in half or quarters to fit nicely on the tartlets.
Skip the balsamic glaze: If you're short on time, you can just drizzle over some balsamic vinegar from the bottle and skip the maple syrup.
Make smaller tartlets: The recipe makes 12 large tartlets. For smaller portions, cut them in half to get 24 appetizer-sized servings.
Use pears in place of apples: They would also pair well with the squash.
Skip the fruit: I like the sweet and savory combo and alternating the two on the tarts, but you could leave the apples off and use all squash if you prefer.
Add other cheese: Use crumbled goat cheese or blue cheese instead of the parmesan.
Add crumbled bacon: Sprinkle with cooked and crumbled bacon after baking. Because everything really is better with bacon.

🔪 Instructions

How to make these tasty apple and squash tartlets.

Step 1: Unfold your puff pastry and cut into 12 even pieces. Lightly roll them out to stretch them out a bit, and then lay them out on baking sheets.

Step 2: Preheat the oven to 400°F. Cut the squash in half, scoop out and discard the seeds.

Step 3: Slice the squash into approximately ¼-inch pieces. There's no need to peel if using black futsu or delicata squash.

Step 4: Slice the apples into similar-sized pieces. No need to peel these either.

Step 5: Add the squash and apple slices to the bowl and toss with melted butter, salt, and garlic powder.

slices of squash being placed on puff pastry

Step 6: Arrange the squash and apples on top of the puff pastry and sprinkle with some of the parmesan cheese.

apple and squash tartlets on a baking sheet

Step 7: Bake the tartlets for 25-30 minutes or until the squash is tender and the pastry is lightly browned.

balsamic vinegar and maple syrup in a pan

Step 8: Meanwhile, simmer the balsamic vinegar and maple syrup in a small saucepan until reduced by half.

Step 9: When the tartlets are done, remove them from the oven. Sprinkle with the remaining Parmesan cheese and the balsamic reduction.

tartlets on a cutting board with balsamic sauce

Step 10: Serve warm or at room temperature. They make a good appetizer, but are also a nice side dish.

✨ Top Tips

Give yourself time to defrost the puff pastry! The package should tell you how long it takes. Don't do what I've tried and try to defrost in the microwave. It doesn't turn out well.
Don't worry about perfectly arranging the squash and apples. They'll cook down in the oven and the pastry will puff up, too.

🥡 Storage

Fridge: Store the squash tartlets in an airtight container in the refrigerator for up to three days.
Reheating: Place the tartlets on a baking sheet and heat for approximately 10 minutes at 300°F. Or place them in a skillet and heat over medium-low until hot. This will help to recrisp the pastry.

🙋🏼‍♂️ FAQ

What's the difference between a tartlet and a tart?

Tartlets are simply smaller versions of tarts. They may be sweet or savory.

Can you eat the skin of black futsu squash?

Yes, the skin of black futsu squash is edible and turns soft and tender when cooked.

What is the most flavorful squash?

There are a range of flavors when it comes to winter squash and despite being one of the most popular, butternut squash is not the only flavorful squash. It's worth exploring the tastes and textures of less common winter squash to see what you like best. Check out a local farmers market for the best varety.

🍲 Pairing

These recipes would go great with the squash tarts:

Looking for other recipes like this one? Try these:

Maple Roasted Pumpkin

Sweet, savory, and easy to prepare, this Maple Roasted Pumpkin is a delicious autumn and holiday side dish. Enjoy it as is, use it in a salad or soup, or puree it for pie and desserts.

😍 Why this recipe is worth a try

This roasted pumpkin makes a simple and tasty side dish for fall and winter.
It's also a great starting point for using the pumpkin in several other ways.
Maple enhances pumpkin's natural sweetness and earthiness while adding some tasty caramelization.

The great thing about pumpkins and winter squash is their incredible versatility. That - and the fact that they store so well - is why I love growing them in my garden.

For more winter squash inspiration, check out my recipes for Butternut Squash Chicken Sou p, Mushroom and Pumpkin Risotto, Roasted Pumpkin Pasta with Sage, and Grilled Spaghetti Squash with Meat Sauce.

Or for additional tasty vegetable side dishes to round out your meal, try my Roasted Balsamic Onions, Mashed Beets, and Honey Sriracha Brussels Sprouts.

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🍁 Ingredients

Here's everything you need to make this maple roasted pumpkin.

Pumpkin - There are many kinds of pumpkin out there and you can use just about any of them in this recipe. However, one of the most common is the sugar pumpkin, also known as sugar pie or pie pumpkin. They're small, anywhere from two to four pounds (which makes them easier to handle), and have dense, sweet flesh. Although pie is in the name, they're good for both sweet and savory uses. After the big jack-o-lantern pumpkins, these are probably the next most common pumpkins you'll find. Note: Those big pumpkin carvings are not great for cooking.
Maple syrup - It goes without saying, but use real maple syrup here. Do not bother making this recipe with artificial syrup. I'm not just saying this as a citizen of Vermont, where we produce roughly half of the United States' maple syrup supply. Maple syrup has an excellent, rich, deep flavor and is a high-quality, antioxidant-rich product. I recommend Baird Farm syrup. They'll ship to you, and you may even get one of my maple recipes in your box. If maple syrup is unavailable, brown sugar is the next best option for a flavor that's slightly similar. And for more tasty maple recipes, try my Salted Maple Oatmeal Chocolate Chip Cookies, Maple Milk, and Maple Glazed Carrots.
Fresh herbs, such as rosemary, thyme, or sage. Dried herbs may be used if fresh herbs aren't available. Use about ⅓ as much as you would with fresh.
Olive oil - or your preferred cooking oil
Salt and pepper - For seasoning

See the recipe card below for the complete list of ingredients and quantities.

🍯 Variations

Maple roasted butternut: Use butternut squash in place of the pumpkin.
Honey-roasted pumpkin: Instead of maple syrup, try honey.
Make it spicy: Add a little hot sauce with the maple syrup or a pinch of chili flakes.

🔪 How to make maple roasted pumpkin

How to make roasted pumpkin with maple syrup.

Step 1: Preheat oven to 425 °F. Slice off the top of the pumpkin.

Step 2: Cut the pumpkin in half down the middle.

seeds being scooped out of a small pumpkin

Step 3: Scoop out the seeds.

maple syrup being poured over pumpkin pieces

Step 4: Line a baking dish or tray with parchment paper. Place the pumpkin on the dish, then drizzle the pumpkin with the olive oil and maple syrup.

Step 5: Use a brush to coat the pumpkin in the oil and maple syrup.

Step 6: Sprinkle with herbs, salt, and pepper. Bake for 45-55 minutes or until the pumpkin is easily pierced with a fork. Serve warm or at room temperature.

🌟 Top Tips

Line your baking pan with parchment paper. Otherwise, some of the maple syrup will likely run off the pumpkin and burn on your pan. (Ignore the fact that I forgot to do this in my photos. I spent quite some time scrapping down this pan after.)
Don't waste the pumpkin seeds! Rinse them off, remove any stringy bits, and spread out on a parchment lined baking sheet. Pat dry, drizzle with oil and sprinkle with salt and other seasonings. Then roast at 350°F for about 25 minutes or until golden brown and crispy.

🥡 Storage

Store the roasted pumpkin in an airtight container in the fridge for up to four days or in the freezer for up to three months.

🍲 How to use roasted pumpkin

This maple roasted pumpkin is a great side dish, but there are several other ways to enjoy it.

Cut the pumpkin into pieces and add it to a salad. Try it with spinach, dried cranberries, feta, and a balsamic vinaigrette. Or add it to my arugula and spinach salad with grilled chicken.
Combine with couscous for a tasty fall side dish in my Pumpkin Couscous Salad dish.
Make a soup. Remove the skins, puree the pumpkin with a little water, as needed, then combine with broth and simmer. Finish with a drizzle of cream and season to taste.
Try pumpkin pasta. Use it in my pumpkin and sausage pasta dish, skipping the step for roasting since you've already done that part.
Puree and use in various sweet preparations, such as pies, muffins, and pancakes. The herby flavor will make it interesting and offset some of the sweetness.

🙋🏽‍♀️ FAQ

How do I cook pumpkin?

Roasting is one of the best ways to cook pumpkin and winter squash. Slice it open, remove the seeds, and cut it into pieces. Then, roast the pumpkin at 425 °F for about 45 or until tender.

Can big Jack O Lantern pumpkins be used to make savory dishes?

Big pumpkins are better for decorating and carving than for cooking and eating in savory or sweet dishes. That's because they have thinner flesh that doesn't have much flavor. You can certainly try using them, but you're better off with smaller sugar pumpkins, Cinderella pumpkins, and Japanese Kabocha pumpkins, to name just a few.

How can I turn my pumpkin into a lovely pasta bake?

Roast your pumpkin, remove the skin, puree the flesh, simmer with a little broth and cream, toss with pumpkin and cheese, then bake the pasta in the oven until hot and gooey.

Why don't Americans eat pumpkin aside from in pumpkin pies?

Pie is the most popular American recipe for pumpkin because of its cultural association as a dessert at Thanksgiving and the holiday season. Though pumpkin ravioli and soup are increasingly popular, savory uses are less popular than in other countries.

Can I make ahead oven roasted pumpkin?

Yes, you can roast the pumpkin ahead of when you need it. Reheat at 300 °F for 10-15 minutes or in the microwave until warm.

🥩 Pairing

Any of these recipes would go great with this roast pumpkin:

Looking for more winter squash recipes? Try these:

Gingerbread Mocktail

Skip the booze but not the flavor with a Gingerbread Mocktail made with non-alcoholic ginger beer, chai concentrate, and molasses. It's a fun and bubbly beverage that tastes almost exactly like a gingerbread cookie.

large glass filled with cocktail and straw and gingerbread man

The holidays are the perfect time to indulge in a festive beverage. But not wanting to drink alcohol doesn't mean you should miss the fun. This mocktail offers the same enjoyable experience and is guaranteed to bring some holiday cheer to your next get-together or evening at home.

😍 Why you'll love this recipe

It tastes just like a gingerbread cookie. The ginger is prominent, and the touch of molasses adds a key depth of flavor.
It's light, bubbly, and refreshing, unlike many other gingerbread mocktail recipes, which include heavy cream.
It's fun and festive, especially when you include the cookie crumb rim and the gingerbread garnish. Because it's without alcohol, it's a great drink for kids, too.

Looking for more holiday drink recipes? Try these:

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🫚 Ingredients

Here's everything you need to make a gingerbread mocktail:

tea concentrate, ginger beer, and molasses

Chai concentrate - A strongly brewed black tea with spices and often some sweetener. Typically, you dilute this with milk to make a chai latte. There are many varieties of chai concentrate these days, and you can find them in the tea section of your grocery store.
Molasses - A little molasses adds that classic gingerbread flavor.
Ginger beer - Although it's called beer, there are both alcoholic and non-alcoholic versions. Of course, for a mocktail you want the non-alcoholic variety. My favorite is Reed's, and I particularly like the Extra, which is made with twice the amount of ginger. Reed's is made with real ginger, spices, fruit juice, and honey.
Gingerbread or gingersnap cookies - If you feel inclined, you can add a fun cookie crumb rim to your mocktail glass. Of course, this is optional. Even though it is a gingerbread drink, a ginger snap cookie works well, too. Feeling ambitious? Make my gingersnap cookies and use one of them.
Maple syrup - To coat the rim of the glass and help the optional cookie crumbs to stick. Omit if you're not making the rim.
Gingerbread garnish - such as a Peep's gingerbread or a gingerbread cookie
Ice

See the recipe card below for the full list of ingredients and quantities.

🫖 Substitutions & Variations

Make your own chai concentrate instead of using store-bought. When you make it yourself you can adjust the spices and sweetener to your liking. Here's a good recipe for how to make your own.
Take it from mocktail to cocktail by using alcoholic ginger beer. I love Halyard Brewing's ginger beers, brewed here in Vermont. The extra ginger variety is my favorite.
Add some cream to hop on the dirty soda trend. The cream may separate a bit in the glass after a few minutes, but just swirl your glass a bit and it'll come back together.

🫗 Instructions

How to make a gingerbread mocktail.

Step 1: Pour maple syrup onto a plate. Crush up cookies on another plate.

Step 2: Coat the edge of your glass with the maple syrup and then the cookie crumbs, pressing the crumbs onto the glass with your hand, if needed.

Step 3: Add ice to a shaker or jar and pour in the chai.

Step 4: Then add the molasses.

Step 5: Shake well to combine.

Step 6: Strain the chai mixture into your glass.

Step 7: Top off with ginger beer.

Step 8: Garnish and serve.

🫧 Top Tip

Watch the bubbles! The ginger beer may foam up as you pour it into the glass, so pour slowly and top off with more as needed.

🍹 Equipment

Cocktail shaker - Handy if you have one; if not, you can just use a jar with a lid.

🤔 FAQ

Does ginger beer have alcohol in it?

It depends on the type. Some do and some do not. Check the label carefully to ensure you're buying the one you want.

What flavors complement gingerbread?

Coffee, chocolate, orange, maple, vanilla, and cranberry are all good complements to gingerbread.

What can I do with a lot of fresh ginger?

You can make your own ginger beer and then use it to make this gingerbread mocktail. Here's a good recipe for ginger beer.

Are kids allowed to drink mocktails?

Of course! There's no alcohol. If they like the taste of gingerbread and like bubbles, this is a great mocktail for kids to enjoy.

🍰 Pairing

These recipes would pair nicely with this mocktail:

Looking for more drink recipes? Try these:

Butternut Squash Chicken Soup

Warm up with a bowl of homemade butternut squash chicken soup. Enjoy the comforting flavors of turmeric, smoked paprika, and thyme. This soup is perfect for cozy nights and chilly weather.

😍 Why you'll love this butternut chicken soup:

It's a balanced and hearty soup. With squash, chicken, and barley, it's filling and a good mix of food groups.
It's not your typical chicken soup. Or typical squash soup, either. The mix of herbs and spices is unique and interesting.
It's customizable. You can use different grains and winter squashes, or play with the spices to change up the flavor profile.

For more tasty soup recipes, check out these:

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🐔 Ingredients

Here's everything you need to make butternut squash and chicken soup.

Key Ingredients

Butternut squash - One medium squash, about two pounds.
Chicken - Use chicken thighs, which will keep tender during cooking.
Broth - Your favorite chicken or vegetable broth. Bonus points if it's homemade. Opt for lower sodium, which allows you to salt the soup more to your liking.
Barley - Adds a little substance and chewy texture that holds up better than rice.
Onion, celery, garlic - A few classic aromatic vegetables for flavoring.
Smoked paprika and turmeric - These spices add depth, earthiness and smokiness.
Thyme and parsley - Fresh herbs add the most flavor

See the recipe card below for the full list of ingredients and quantities.

🫚 Substitutions & Variations

Make it vegetarian - Skip the chicken and add more squash and barley.
Try other winter squash - This soup would be great with nearly any other firm winter squash or pumpkin. Cut the squash into small cubes as described and adjust the cooking time until tender. The only one that is not ideal is spaghetti squash.
Change up the spices. You can flavor this soup with several different spices. Chili powder, cumin, oregano, ginger, cinnamon, and coriander are some possible options. Play with combinations to achieve a flavor profile you enjoy.
If you don't have fresh thyme, use two teaspoons of dried thyme instead.
Instead of barley, you could use white or brown rice, bulgur, or farro.
In a hurry? You can speed up the recipe by cutting up a precooked rotisserie chicken from the grocery store and adding a packet of cooked grains to the soup at the end of cooking.

🔪 Instructions

How to make this chicken soup with butternut squash.

Step 1: Prep the vegetables. Peel the squash, remove the seeds, and cut into ½ inch cubes. Peel and chop the onion, celery, parsley, and garlic. Remove thyme leaves from stems.

Step 2: Cut the chicken into bite-sized pieces, trimming off any fat as needed.

Step 3: Heat one tablespoon of olive oil over medium heat in a large pot. Add the chicken and ½ teaspoon of salt and cook for 7-8 minutes until cooked. Remove the chicken from the pan and set aside.

Step 4: Add another tablespoon of oil to the pan along with the garlic, onion, celery, and squash. Cook for 5-6 minutes until softened.

spices being added to a pot of vegetables

Step 5: Add the bay leaves, smoked paprika, thyme, and turmeric to the vegetables and stir to combine.

Step 6: Add the broth and barley. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes or until the barley and squash are tender.

Step 7: Stir the chicken back into the pot and cook for about five more minutes until hot.

butternut squash chicken soup being in a ladle over a pot

Step 8: Serve the soup topped with chopped parsley.

✨ Top Tip

When cooking the soup, after it initially comes to a boil, lower the heat so that it stays at a steady simmer rather than a heavy boil. That way, everything will cook more gently and evenly.

🍲 Storage

Store the soup in an airtight container in the fridge for three to four days. You will likely want to add water or broth when reheating, as it tends to thicken up. The soup may also be frozen for up to three months and defrosted in the fridge before reheating.

🙋🏽‍♂️ FAQ

Can you put butternut squash in chicken soup?

Butternut squash is a great addition to chicken soup. Peel and cube the squash, and add it to the soup pot with your other vegetables. After simmering, it will quickly become tender, adding creamy, earthy, and sweet notes to the soup.

Can you eat butternut squash skin in soup?

Butternut squash skin does not break down well in soup. Even though some winter squash have edible skin, butternut is not typically one of them and you should peel it before adding to soup.

Is it better to roast butternut squash for soup?

You can roast butternut squash to add extra flavor to your soup. However, it is not completely necessary. You can simply simmer the squash in the soup pot with the other ingredients until tender.

Can you make soup with butternut squash?

Butternut squash is an excellent vegetable for soup. You can make a creamy, pureed squash soup or add small squash cubes to other soups, such as chicken or vegetable.

🍟 Pairing

Any of these recipes would go great with this butternut squash chicken soup:

Looking for other recipes with winter squash? Try these:

Caramel Pear and Cardamom Cake

This caramel pear and cardamom cake combines the cozy warmth of cardamom with the sweetness of fresh pears. With an easy bundt pan bake and topped with a drizzle of homemade caramel sauce, it's an impressive dessert for fall gatherings and special occasions.

caramel being poured over a cake with pears

It's usually the apples we get most excited about when fall arrives. But pears have a lot to offer this time of year as well. They're juicy, sweet, and tender. Not to mention, pears pair well with the same fall spices as apples.

Why you'll love this pear cake:

It's a welcome alternative to more common fall flavors like apples and cinnamon.
Cardamom offers a complex, deep flavor that pairs well with the subtle taste of pears.
The caramel poured over the top is rich and addictive. You'll want to make extra to flavor your coffee and pour it over ice cream.

Looking for more fruit-filled baking recipes? Check these out:

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🍐 Ingredients

Here's everything you need to make this caramel pear cake:

Key Ingredients

Pears - Firm ripe pears, such as Bartlet, Bosc, and Anjou, are good choices that will hold up well in the cake. You only need 3-4 pears, which will yield about 2 cups after peeling and chopping.
Flour - All-purpose flour is fine for this recipe; however, you could try replacing up to half of it with whole wheat flour if desired.
Sugar - Basic granulated white sugar.
Eggs - Use large, fresh eggs for this recipe.
Butter - Use unsalted butter for the cake and caramel. We'll add our own salt.
Brown sugar - Adds a deeper, sweeter flavor to the cake. You can use either light or dark brown sugar.
Yogurt - Helps make the cake moist. Plain, full-fat Greek yogurt is the best choice.
Cardamom - Ground cardamom lends a warm, fresh, and lightly citrusy flavored spice to the cake.
Ginger - Ground ginger adds some extra warm spice.

See the recipe card below for the full list of ingredients and quantities.

🍎 Substitutions & Variations

Make it a gluten free caramel pear cake by using King Arthur Flour's gluten free measure for measure flour. I've had good luck using this blend with several other recipes.
Use apples in place of pears. An equal amount of firm, chopped apples would make an apple cake that would be just as tasty.
Sour cream may be used in place of yogurt.
If you don't have time to make the caramel sauce, find a quality store-bought sauce with real butter and cream. Locally, I love the goat milk caramel from Fat Toad Farm.
For a slightly lighter caramel sauce, use half and half in place of heavy cream.

🥣 Instructions

How to make a caramel pear cake.

Step 1: Preheat the oven to 350°F. Whisk together the flour, baking powder, baking soda, cardamom, ginger, and salt.

Step 2: In a second bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the eggs, yogurt, and vanilla.

Step 3: Add the dry ingredients to the wet and fold together with a spatula.

Step 4: Chop, peel, and core the pears.

Step 5: Stir the pears into the cake batter.

Step 6: Grease a bundt pan and spread the batter evenly across the pan.

Step 7: Bake the cake on a rack in the oven for 50-60 minutes or until firm to the touch and a toothpick stuck into the center comes out clean. Allow to cool.

Step 8: Make the caramel. Add the sugar to a small saucepan and set over low heat. Allow the sugar to melt without stirring. Add a few drops of water if it seems like it may be about to burn. Swirl the sugar around until it is completely melted.

Step 9: Off heat, stir in the butter until melted, then the cream, vanilla, and salt. The caramel will thicken as it cools.

Step 10: Pour the caramel sauce over the pear cake. Garnish with walnuts and serve.

✨ Top Tips

Make sure the pears you use are ripe. They should be a little soft to the touch, but not mushy. Unripe pears lack flavor.
Be patient and keep a close eye on the caramel sauce. It may take a few minutes before the sugar starts to melt, but it is easy to burn if you walk away and don't pay attention.

🥄 Equipment

Mixer - To cream the butter and sugar. Either a hand or stand mixer will do the job.

🍰 Storage

Cake - Store the cake tightly wrapped or in an airtight container in the fridge for up to four days. After being cooled and tightly wrapped, it may also be frozen for up to three months. You may want to wait to drizzle over the caramel sauce until just before serving for the best flavor and texture.

Caramel sauce - After cooling, store the caramel in a jar in the fridge for up to two weeks or in the freezer for up to three months. Reheat the caramel over low heat in a saucepan on the stove or microwave in short bursts on low power.

🙋🏽‍♂️FAQ

What kind of pears to bake?

Firmer pears, such as bosc, anjou, and Bartlet, are good for baking because they will hold more of their shape than soft pears. You also want to use a pear with a flavor you enjoy fresh because flavors intensify during baking.

What brings out the flavor of pears?

Cooking pears can help bring out their flavor, as it will intensify in the process. Complimentary flavors will also help bring out the flavor. Try warm spices, such as cardamom, cinnamon, and nutmeg. Deeply flavored sweeteners like brown sugar, maple syrup, and caramel will also complement pears.

Do I have to peel pears for baking?

It depends on the type of pear and your preference for texture. Firmer pears, such as bosc, anjou, and Bartlet, may have thicker skin, and leaving it on while baking may make your dish too chewy.

How long does pear cake last in the fridge?

Pear cake will last about four days in the fridge when well-wrapped or stored in an airtight container.

🫖 Pairing

Any of these recipes would go great with the caramel pear cake:

Looking for other cake recipes like this one? Try these:

Delicata Pizza with Ricotta and Bacon

This delicata squash pizza is a delightful combination of earthy sage, savory squash, creamy ricotta cheese, and crispy bacon. It's the perfect pizza for fall.

delicata squash pizza on parchment paper with knife

Delicata squash is one of the easiest winter squashes to cook with. Its smaller size makes it both simple to handle and quicker to cook, while its edible skin means there's no need to spend time peeling.

Winter squash is one of my favorite vegetables to grow in my garden because it can be stored for months after harvesting. But I'm always looking for new ways to enjoy it so that it tastes and feels fresh well into the fall and winter. This pizza fit the bill. It may sound out of the ordinary, but most good things are.

🍕 Why You'll Love This Pizza

The tender delicata squash melts into the rich and creamy ricotta, perfectly contrasting the crisp pizza crust. Each bite offers a mix of textures, beautifully balancing soft and crunchy elements.
Every ingredient shines. From the earthy sage to the tangy balsamic and the drizzle of sweet honey, each element plays its part, creating an addictive blend of sweet, salty, and savory flavors.
This pizza captures the essence of fall. With seasonal squash, aromatic sage, and a touch of honey, you'll enjoy the flavors of autumn in every slice.

For more winter squash recipes, check out my recipes for:

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🥓 Ingredients

Here's everything you need to make this delicata squash pizza:

Key Ingredients

Pizza dough - Either store bought or homemade pizza dough made with your favorite recipe. You'll need enough dough for one large pizza, about 1 ½ pounds for a thick crust, or 1 pound for a large thin crust pizza.
Delicata squash - Delicata is a quick-cooking squash with edible skin, which makes it a great topping for slicing, roasting, and topping a pizza.
Ricotta cheese - Riccota cheese creates a creamy, cheesy base for this white pizza.
Bacon - Crispy chopped bacon adds a salty and savory crunch to the pizza.
Parmesan - For extra cheesiness.
Sage - Fresh sage leaves add earthiness and depth.
Balsamic vinegar and honey - For some tang and sweetness to finish the pizza after baking.

See the recipe card below for the full list of ingredients and quantities.

🧄 Substitutions & Variations

Try another winter squash instead of delicata, such as thin slices or small peeled butternut squash cubes. But really, most winter squash would work fine here.
For variations on the toppings, consider substituting prosciutto for the cooked bacon, adding a few handfuls of arugula after cooking the pizza, using crumbled feta or goat cheese instead of parmesan, and adding some chopped sundried tomatoes and sliced garlic.
Skip the bacon to make it vegetarian.
Instead of balsamic vinegar, pomegranate molasses is a flavorful alternative with an equivalent level of tanginess.

🔪 Instructions

a delicata squash being cut on a cutting board

Step 1: Preheat oven to 425 degrees F. Slice the delicata squash in half lengthwise.

Step 2: Scoop out the seeds.

Step 3: Cut each half into slices.

sliced delicata squash on a baking sheet

Step 4: Place squash on a baking sheet and toss with oil and salt.

Step 5: Place bacon slices on a second baking sheet. Put both baking sheets in the oven and cook the bacon for about 15 minutes or until crispy and the squash for about 20 minutes or until tender.

Step 6: Roll out the pizza dough on parchment paper until it is about 14 inches wide.

Step 7: Spread the ricotta across the pizza dough.

delicata squash added to pizza with ricotta

Step 8: Top with the roasted delicata squash slices.

Step 9: Top with chopped sage leaves, parmesan cheese, and a drizzle of olive oil. Carefully lift the parchment paper with the pizza and transfer it to the heated pizza stone or sheet.

Step 10: Bake the pizza for 20 minutes or until the crust is golden. Meanwhile, crimble up the bacon. When the pizza is done, remove it from the oven and top with crumbled bacon, balsamic vinegar, honey, and additional salt to taste.

🔥 Top Tip

If you want a crispy crust and evenly cooked pizza, don't skip preheating your pizza stone or baking sheet in the hot oven before cooking your pizza.

🍳 Equipment

Pizza stone - A pizza stone preheated in the oven helps your pizza cook evenly and achievea crispy crust. Here are a few of the best pizza stone options. But if you don't have one handy, use a baking sheet instead.

🥡 Storage

Leftover pizza can be stored in the fridge, in an airtight container, or tightly wrapped in foil, for up to three days. Reheat the pizza using your preferred method.

🤔 FAQ

Do you eat the skin on a delicata squash?

Yes, the skin is thin, tender, and completely edible.

Do you refrigerate delicata squash?

No, you do not need to refrigerate delicata squash.

Are delicata squash hard to cut?

Delicata squash is one of the easiest winter squashes to cut open. Its thin skin and softer flesh allow a sharp knife to slice through without trouble.

Is ricotta good on pizza?

Ricotta is an excellent cheese for pizza. Its creamy quality makes a wonderfully cheesy base for a white pizza, and it becomes gooey when baked.

🍹 Pairing

Any of these recipes would go nicely with this squash pizza:

Looking for more pumpkin and squash recipes? Try these:

Stuffed Peppers with Tomato Sauce

These stuffed bell peppers with tomato sauce are filled with a tasty mix of ground beef, rice, and tomato sauce and topped with gooey melted mozzarella. A touch of balsamic vinegar adds depth, while rosemary and oregano make the dish extra flavorful.

😍 Why you'll love these stuffed bell peppers

They're the definition of home-cooked comfort food.
You can serve them on their own for a complete meal. However, if you want something on the side, a simple salad and a slice of bread make easy complements to round out the meal.
The peppers reheat and freeze well, so they're good for making in advance.

There's something special and extra satisfying about hearty recipes like these stuffed peppers, where vegetables are the meal's star. If you're looking for similar recipes, try my Simple Stuffed Zucchini, Polish Golumpki, Eggplant Florentine, Beans and Chorizo, and Easy Chile Rellenos Casserole.

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🫑 Ingredients

Here's everything you need to make these stuffed peppers with tomato sauce:

Bell peppers - You don't have to use green bell peppers. Any color is fine. I had orange and green when I picked peppers for this recipe. Wider and large peppers are easier to fill and stand upright in the baking tray. But more awkward shapes can always be sliced in half lengthwise.
Ground beef - Or try ground turkey or pork.
Tomato sauce - Use your favorite store-bought sauce, or if you have the time, make a quick one from fresh tomatoes, as I describe in the sauce recipe portion of this Eggplant Florentine.
Cooked rice - Use leftover rice or cook some ahead of time. Any variety of rice is fine.
Mozzarella - For melting over the top of the peppers.
Rosemary
Onions
Garlic
Dried oregano
Balsamic vinegar
Kosher salt and freshly ground black pepper

See the recipe card below for the full list of ingredients and quantities.

🌶️ Substitutions & Variations

Poblano peppers make a good alternative to bell peppers.
Make vegetarian stuffed bell peppers using crumbled tempeh in place of ground beef. Learn more about crumbled tempeh in this recipe.
Try an equal amount of another grain, such as barley or bulgur, in place of the rice.
Make it spicy: Add some chopped oven roasted jalapenos into the filling for a little heat.

🥘 Instructions

Here are the step-by-step instructions for making this stuffed pepper recipe.

Step 1: Chop the onion, garlic, and rosemary.

Step 2: Saute the onion, garlic, and rosemary in olive oil over medium heat for about 5 minutes.

Step 3: Add the ground beef to the pan, along with the oregano, salt, and pepper. Cook, stirring often, until the meat is browned, about 7-8 minutes.

tomato sauce being poured in a pan of ground beef

Step 4: Pour in the tomato sauce.

Step 5: Then add the rice and balsamic vinegar.

stirring a pan of stuffed pepper filling

Step 6: Stir the meat mixture to combine. Taste and adjust the seasonings as needed.

Step 7: Preheat oven to 375°F. Slice the peppers' tops off and scoop out the seeds with a spoon. Save the tops for another use.

Step 8: Pour the filling into the peppers. Cover the pan with foil and bake for 25 minutes.

sauce being spooned over stuffed peppers

Step 9: Remove the foil from the pan, and top the peppers with more sauce.

mozzarella cheese being sprinkled over peppers

Step 10: Add the mozzarella over top and return the oven, uncovered, to bake for another 10-15 minutes until the cheese is melted and lightly browned.

♨️ Top Tip

Some recipes tell you to precook the peppers before stuffing them, but there is no need, and I think that approach only makes more work. Covering the peppers with foil during the first portion of baking helps them steam and become tender.

🥡 Storage

Baked peppers: Store them in an airtight container or individually wrapped in the fridge for 3-4 days. Reheat stuffed peppers in the oven or microwave until sufficiently warmed through.
Unbaked peppers: Store filled, unbaked peppers in an airtight container in the fridge for up to a day in advance. Let them come to room temperature, then bake as described in the recipe.
Freezing: Baked stuffed peppers can be frozen for up to three months, tightly wrapped in a freezer bag or container. Defrost and heat until warmed through.

🤔 FAQ

What's the best sauce to use for stuffed peppers?

Tomato sauce is excellent for stuffed peppers because it pairs so well with ground meat, rice, and peppers and ties them all together. You can use your favorite store-bought tomato sauce or make it homemade so you can control the flavor exactly to your liking.

Do you cook peppers before stuffing them?

There's no need to cook peppers before stuffing them. You only need to bake them with the stuffing inside, covered with foil for part of the cooking time, and they'll become soft and tender in the process.

Do you cut peppers in half for stuffed peppers?

You don't need to cut peppers in half for stuffing, but you certainly can. This may be a good idea if you have very large peppers or want to extend the number of servings.

How do you make stuffed peppers not watery?

You can avoid watery bell peppers by cooking the filling long enough (before filling the peppers) until it has the texture of a thick sauce.

Which way do you cut peppers for stuffed peppers?

For stuffed peppers, you can cut the top off of the pepper by slicing across the width of the pepper. However, if you have longer rather than wider peppers, you can cut them lengthwise and fill each half.

🍴 Pairing

Here are a few ideas for what to serve with stuffed peppers:

Looking for other recipes like this one? Try these:

Elderberry Cordial Recipe

Elderberry cordial is a flavorful, fruity, non-alcoholic beverage concentrate made from the deep-colored berries of the elderberry tree. It can be enjoyed diluted with water or seltzer or used to add unique flavor to your favorite cocktails.

glasses and bottle with elderberry cordial

People love elderberries for their antioxidants. You've likely seen many cold remedy and prevention products made with elderberries in recent years. While the health benefits may be true, I grow them more for culinary use.

The berries' deep, earthy, almost wine-like flavor is a welcome alternative to the common sweetness of most fruits. And an elderberry cordial is a very simple way to enjoy it.

🍷 Why You'll Love This Elderberry Cordial Recipe

A cordial is an excellent way to enjoy elderberries weeks after being picked or bought in late summer.
You can customize the flavor additives to craft the cordial to your liking. I use vanilla, which pairs wonderfully with the deep, complex notes of the fruit. However, I mention a few other ideas below.
It's a versatile base for flavoring water, seltzer, and cocktails. You could even use it in desserts by mixing it into homemade whipped cream or using it to soak a cake.

To find more homemade beverages featuring fresh ingredients, check out my Lemon Balm Lemonade, Blackcurrant Smoothies, Lilac Tea, and Strawberry Cream Soda recipes. And for a cocktail made with elderflower liqueur, the flowers of the elderberry plant, check out my refreshing Elderflower Gin and Tonic.

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A quick clarification: In the US, we more often refer to cordials as alcoholic beverages. However, I'm making the English version of this recipe, which is a fruit juice concentrate.

🫐 Ingredients

Here's everything you need to make elderberry cordial recipe:

Elderberries - You'll need a pound of fresh elderberries for this recipe. If you're not growing your own, check for them at your local farmers markets or orchards in late summer.
Sugar - Either white or raw sugar.
Water - For simmering the elderberries.
Vanilla - Optional, but I find it adds a bit of complexity and a complimentary flavor. See the note below about other flavor ideas.

See the recipe card below for the full list of ingredients and quantities.

🍋‍🟩 Substitutions & Variations

Try other flavorings, such as cinnamon, ginger, lavender, or lime zest, in addition to or in place of vanilla.
Use this base recipe to make other fruit cordials. Raspberries, blackcurrants, rhubarb, cranberries, cherries, and many other fruits would make great cordials. Adjust the amount of sugar as needed.

🍲 Instructions

How to make elderberry cordial.

elderberries being held in a bowl over water

Step 1: Rinse your elderberries and remove as much of the stems as possible. It's ok if some remain, as they'll be strained out.

water being poured into a pan of elderberries

Step 2: Add the elderberries to a pot with water and simmer until soft, about 20 minutes. Strain out the berries.

sugar being added to a pot of elderberries

Step 3: Return the liquid to the pot with the sugar and vanilla. Bring to a simmer and cook for about 5 more minutes.

elderberry cordial being poured into a bottle

Step 4: Pour the cordial into a bottle, cover, and store in the fridge for up to two months.

🥄 Top Tip

You don't want to simmer the fruit juice and sugar for too long, otherwise you'll end up with jelly rather than cordial. You only want to reduce and thicken it slightly for about five minutes.

🫙 Storage

Store the cordial in a sealed jar in the fridge for up to a few weeks. Elderberry cordial may also be frozen in jars and defrosted as needed.

🤔 FAQ

What is an elderberry cordial?

Elderberry cordial is a fruit juice concentrate similar to a fruit syrup but not as thick and concentrated. You can use it to flavor seltzer, iced tea, cocktails, and other beverages or dilute it with water to enjoy as elderberry juice.

Can you eat elderberries raw?

Do not eat raw elderberries. They contain a compound that can cause nausea, vomiting, and diarrhea. Cooking breaks down these compounds and makes them safe to eat.

Are elderberries good for you?

Elderberries are high in antioxidants and vitamins that help support your immune system. However, they may not be suitable for everyone. Learn more about elderberries.

🍰 Pairing

These recipes would go great with elderberry cordial:

Looking for other drink recipes like this one? Try these:

Beet Broccoli Salad

This beet broccoli salad recipe combines two unexpected vegetables for a fresh, earthy, and satisfying side dish. Steaming the vegetables requires minimal cooking, and a tangy, herby yogurt dressing pulls everything together.

large dish of beet salad with side of dressing

Beets and broccoli may seem an unusual pairing, but sometimes it's worth trying something new. And who hasn't found themselves with unexpected items in the fridge and the desire to toss everything together in one cohesive dish?

Roasting may also seem the more obvious choice for cooking vegetables like beets and broccoli. I love a good roasted vegetable, yet there's something to be said for the simplicity of steaming, especially when both vegetables can be cooked together in one pan.

The simple cooking method truly allows the vegetables to shine on their own, though a yogurt dressing with lemon, dill, garlic, and honey helps tie everything together and create something that's part salad and part vegetable side dish.

😍 Why you'll love this recipe

The beets and broccoli steam together in one pot for minimal cooking and cleanup.
Served at room temperature or chilled, it's a good make-ahead dish that pairs well with a main dish or can be topped with a protein of choice for an easy meal.
It's packed with vegetables and is a good source of Vitamin C and fiber.

For more vegetable side dishes, check out my recipes for Roasted Napa Cabbage, Instant Pot Red Cabbage and Apples, and Honey Sriracha Brussels Sprouts.

If you're a beet lover, don't miss this Sweet Potato and Beet Salad, Mashed Beets, or these Beet and Feta Tartlets.

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🥦 Ingredients

Here's everything you need to make

Key Ingredients

Beets - They have a deep, earthy, fresh flavor and are simply cooked in this recipe to let them shine as they are. Look for smaller beets for quicker cooking.
Broccoli - An uncommon pairing with beets, but I enjoy the complementary earthiness and contrasting textures when both vegetables are steamed.
Greek Yogurt - Makes the basis of the dressing. I like to use a full-fat Greek yogurt for the most flavor.
Raisins - Add bites of chewy sweetness to the dish
Walnuts - For a contrasting crunch
Lemon - The tang and freshness of lemon helps to brighten up the dressing and salad
Dill - Fresh dill contributes herby, grassy flavor the pairs particularly well with lemon, yogurt, and beets

See the recipe card below for the complete list of ingredients and quantities.

🍳 Substitutions & Variations

Instead of raisins, try dried cranberries for a similar taste and texture.
Peanuts or cashews make good substitutes for walnuts while still supplying the crunch.
Cauliflower makes a decent sub for broccoli if you have some handy. It will just take a bit longer to steam.
If steaming doesn't sound good, try roasting the vegetables. Spread the beets on a baking sheet, lightly coated with oil, and cook for 40 minutes, adding the broccoli about halfway through.
You can peel the beets before cooking them if you find it easier to use a vegetable peeler rather than your hands. I think it's up to personal preference.
Make it a meal by topping the salad with a fried egg or other quick protein.
No fresh dill? Use one teaspoon of dried dill in its place.

🔪 Instructions

Here's how to make this beet broccoli salad.

Step 1: Add your beets to a steamer basket set in a pan with about an inch of water in the bottom. Cover the pot, set the heat to medium, and steam the beets for 20-25 minutes or until cooked about ¾ of the way. At this point, you should be able to insert a knife into a beet.

Step 2: Meanwhile, cut your broccoli into rough pieces, crush the garlic, and zest and juice the lemon.

Step 3: Toast the walnuts in a pan over low heat until lightly browned and fragrant, stirring often.

Step 4: Add the broccoli to the pan with the beets and steam for another 7-8 minutes or until both the beets and broccoli are tender.

dressing being whisked in a bowl with ingredients

Step 5: While the beets and broccoli cook, combine the ingredients for the yogurt dressing.

Step 6: Whisk until smooth. Taste and add salt or lemon juice, if needed.

Step 7: When the beets and broccoli are cooked to your liking, remove them from the pot. Let the beets cool briefly, then rub off the peels.

Step 8: Cut the beets into quarters and arrange on a serving platter.

Step 9: Gather the other ingredients and add the broccoli, raisins, and walnuts to the dish.

salad dressing being poured over beets and broccoli

Step 10: Drizzle over the dressing and serve at room temperature or briefly chilled.

🌟 Top Tips

You want to use small to medium beets in this recipe. Larger ones will take longer to cook. Alternatively, you could peel and cut large beets into smaller pieces to help speed up the cooking time.
Beets can sometimes be tough, depending on how fresh they are. You may need to increase the cooking time slightly.
Drizzle the dressing over the salad rather than tossing it all together, which will turn everything a bright purple thanks to the beets.

🥘 Equipment

Steaming basket - This makes steaming vegetables super easy. If you don't have one handy, here are some makeshift ideas or you can always roast the vegetables instead.

🥡 Storage

Store the beet and broccoli salad in an airtight container in the fridge, with the dressing separate, for up to four days. Top with the dressing just before serving.

🤔 FAQ

Is it better to roast or boil beets for salad?

Either method works. Roasting brings out the sweetness of the beets and adds some caramelization. On the other hand, boiling or steaming, as in this recipe, may be a quicker and easier approach.

What are some creative ways to make salads more exciting?

For more exciting salads, think beyond lettuce, use a variety of vegetables, incorporate some crunch, and use a flavorful homemade dressing.

Should beets be peeled or unpeeled?

You can eat beets with the peels, though it is more common to peel them either before or after cooking. Larger, older beets can have tough skins and should generally be peeled. If you leave the peels on, wash them well to remove any dirt.

🍴 Pairing

Any of these recipes would pair well with this beet broccoli salad:

Looking for more recipes like this one? Try these:

Roasted Napa Cabbage

Wondering what to do with napa cabbage? In this easy roasted napa cabbage recipe, you'll quickly cook it using high heat and flavor it with a tasty sesame ginger soy sauce. The result is a simple side dish that will pair beautifully with a variety of main dishes.

I attempted and failed to grow napa cabbage in my garden this summer. Napa cabbage is an elongated Chinese cabbage that looks kind of like a head of romaine lettuce. It has layers of pale, tightly packed leaves that are wonderfully crisp and crunchy.

My napa cabbage did not produce a tightly packed head, and it really was like lettuce. When I tried using my cabbage to make this recipe, it turned out like mushy cooked lettuce, too. But that's how it goes with gardening. Sometimes, things just don't turn out well. Luckily, there's always the grocery store for backup.

🤤 Why you'll love this recipe

Roasted napa cabbage is an easy side dish cooked quickly thanks to high heat and a simple preparation.
It is a versatile dish that can accompany a variety of main dishes. Try it with my Swedish Meatballs, Simple Stuffed Zucchini, or this Cardamom Chicken and Rice.
The cabbage comes out tender and mild with plenty of fresh crunch.

Looking for more cabbage recipes? Try my Instant Pot Red Cabbage and Apples, Stuffed Cabbage Polish Golumpki, and Borscht Soup. You'll probably also enjoy these Honey Sriracha Brussels Sprouts.

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🫚 Ingredients

Here's everything you need to make this roasted napa cabbage recipe.

Napa cabbage
Soy sauce
Sesame seeds
Maple syrup
Garlic
Ginger
Sesame oil
Rice wine vinegar
Black pepper

See the recipe card below for the full list of ingredients and quantities.

🌶️ Substitutions & Variations

Make it spicy by adding some crushed red pepper to the sauce.
Instead of Napa, use green, red, or savoy cabbage cut into wedges. Bok choy would also be great. Adjust the cooking time as needed.
Grill the cabbage instead of roasting it. You want to maintain a similar temperature with a low to medium flame and flip the cabbage over about halfway.
Use olive oil in place of sesame oil. You'll get less sesame flavor, but olive oil works fine if sesame oil isn't handy.
Add orange zest and juice. It would make a great addition to the sauce.

🔪 Instructions

How to make roasted napa cabbage. See the recipe card below for the full detailed instructions.

a large napa cabbage halved on a cutting board

Step 1: Slice the napa cabbage in half lengthwise. Rinse well to remove any dirt or bugs within the layers. Place the cabbage on a baking sheet and preheat the oven to 425 degrees F.

ingredients for making the sauce to roast the cabbage

Step 2: In a bowl, whisk the soy sauce, sesame oil, garlic, ginger, maple syrup, rice wine vinegar, and black pepper.

Step 3: Pour the sauce over the cabbage, cut side up, on the baking sheet..

Step 4: Massage the cabbage to work the sauce into the layers. Roast in the preheated oven for 15-20 minutes until tender but still crisp. Serve topped with sesame seeds and chopped scallions.

🥬Top Tip

Be sure to rinse the cabbage well to clean the layers, then work the sauce into the cabbage to flavor it throughout.

🥡How to store roasted napa cabbage

Store leftover roasted cabbage in a sealed container in the fridge for up to three days.

🤔FAQ

Do you have to wash napa cabbage before cooking?

Yes. You want to wash napa cabbage because dirt and bugs can hide in its many layers. You can give it a good rinse under running water.

How do you take the bitterness out of napa cabbage?

Napa cabbage actually isn't that bitter. Yet cooking helps tame any bitterness and roasting helps caramelize the cabbage and create some sweetness. A sauce like the one in this recipe, which includes maple syrup, also works to counter bitterness.

Can you overcook napa cabbage?

Absolutely. Overcooked napa cabbage will be mushy and unappetizing. Cook it less than you should, check it for doneness, and continue cooking if necessary. You can always cook it more, but there's no saving it once it's overcooked.

🍗 Pairing

These recipes would pair well with this napa cabbage:

Looking for other recipes like this? Try these:

Quick Green Bean Pickles

These quick green bean pickles are the simplest, fastest, and most foolproof way to turn your fresh green beans into tasty pickles in minutes. They're a crunchy and vinegary complement to burgers, sandwiches, grilled food, and more.

two jars of pickled green beans on cutting board

😍 Reasons to love this quick pickle recipe

You don't have to cook the beans. All you do is pour hot brine over them.
They're refrigerator pickles, so there's no canning process required, as you would for traditional dill pickles.
They take minutes to make and are ready to enjoy the next day.

If you're looking for more quick ways to cook with fresh vegetables and herbs, check out my recipes for Dill Cream Cheese Spread, Roasted Carrots and Asparagus, Sweet Potato and Beet Salad, Oven Roasted Jalapenos, and Roasted Potatoes and Leeks.

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🫘 Ingredients

Here's what you need to make quick green bean pickles.

Green beans - About ½ pound of fresh green beans will fit into a single pint jar, so you'll want one pound to make two pint jars. Use the freshest beans you can find, and avoid ones those that are overgrown with bulging seed pods, as they can be tough. You can also use yellow or purple beans (which turn green when heated).
Apple cider vinegar - Has a more mild and fruity flavor compared to regular white vinegar. It's not as harsh and produces more mellow pickles.
Kosher salt - A good pickle always needs salt in the brine. I use kosher, though pickling salt may be used in an equal amount.
Sugar - Just a little sugar for a touch of sweetness.
Mustard seeds - A staple pickling ingredient that adds a little spice to the brine. Look for mustard seeds with the spices in the grocery store.
Garlic - You'll need one small clove of garlic per jar of beans
Dill flowers or seeds - If you want your quick pickled beans to taste like dilly beans, you'll need some dill. While fresh dill is good, I prefer the seeds. I cut the flowering seed heads off of my plants in the garden. Dried dill seeds, about one teaspoon per jar, would work fine, too.

See the recipe card below for the full list of ingredients and quantities.

🌶️ Variations

Make spicy quick pickled beans with the addition of red pepper flakes.
For sweeter pickles, use more sugar.
Instead of dill, you could flavor the green beans with other herbs, such as basil or rosemary.
Because the beans are not cooked, they have a fresh crunch. For a more tender pickled bean, similar to a more common dilly bean, you could blanch your beans for 1 minute in boiling water, then chill them in a bowl of ice water to stop the cooking before using in the recipe.

🔪 Instructions

Here's how to make this quick pickled green beans recipe.

Add mustard seed, dill, and garlic cloves to two pint jars.

Wash and trim the green beans.

Fill the jars with the beans. Cut any beans that may be too tall.

Make the brine. Add the vinegar, salt, and sugar to a small saucepan along with water. Bring to a simmer and stir to dissolve.

pickle bring being poured into a jar of beans

Pour the hot brine over the beans. If they're not completely submerged, top off with some more water and vinegar.

a hand pulling pickled green beans out of a jar

Seal the jars and put them in the fridge for at least 24 hours for the flavors to meld before enjoying.

✨ Top tip

While making quick pickles doesn't require as much food safety concern as other food preservation methods, you still want to wash your produce and clean your jars and utensils thoroughly.

🫙 Storage

Store your quick green bean pickles in a sealed jar in the fridge for up to several weeks. I've had mine last for a couple of months and they kept great, though we usually eat them sooner than that.

Of course, you want to discard your pickles if, at any point, you find they're moldy or smelling bad. These pickles have not been processed in a water bath, so they are not shelf-stable and must be kept in the fridge. That's why quick pickles are often called refrigerator pickled.

🙋🏽‍♀️ FAQ

How long do pickled green beans last?

Quick green bean pickles will last for several weeks in a tightly sealed jar in the fridge.

Can you quick pickle green beans?

Absolutely. Quick pickling is an easy pickling method that works with a number of vegetables, including green beans, cucumbers, radishes, onions, carrots, zucchini, cabbage, beets, and others.

What is the easiest way to pickle vegetables?

Quick pickling. You don't need to bother with the water bath canning process and worry about as many best practices and food safety concerns.

How do you use quick pickled green beans?

Enjoy them as you would other pickles, such as a side to a sandwich or burger, as a snack, at picnics, or even as a garnish to a bloody mary cocktail.

Do I have to make these pickles in pint jars?

No. Feel free to use whatever containers you have available that have a tight seal. You just want to make sure to submerge the beans in the brine.

🥪 Pairing

Here are a few dishes that pair well with these green bean pickles.

Orzo Pesto Pasta Salad

This Orzo Pesto Pasta Salad is a quick and healthy dish that's perfect for summer meals and get-togethers. Its balance of fresh vegetables, orzo pasta, and a flavorful pesto sauce makes it versatile and easy to customize to your taste. Enjoy it as a side dish or top it with a protein to make it a meal.

🌿 Why make this pesto orzo salad?

It's full of summer garden flavors, including kale, zucchini, red onion, and basil if you're making your own pesto.
It's quick! The cooking consists of boiling some pasta and sautéing a little zucchini. Otherwise, you're just tossing ingredients together. Using a premade pesto (either your own or store-bought) helps keep this recipe quick and easy.
It's versatile. Enjoy it as a side, a main dish, or for a summer BBQ. You can have this salad warm, cold, or at room temperature. It's surprisingly filling, so it can work as a side or add a protein on top and make it a meal. Plus, you can swap out vegetables to your liking.

If you like fresh summer salads, check out my recipes for Blackened Shrimp Salad, Arugula and Spinach Salad with Chicken, Pesto Pasta Salad with Sundried Tomatoes, and Bok Choy with Tofu Salad.

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🥬 Ingredients

Here's everything you need to make pesto orzo pasta salad.

Key Ingredients

Pesto - You can make a quick homemade pesto (the mint pesto from this recipe would be great here, or here's a more traditional recipe), or buy some fresh from a local farmers market or produce department. When I have time, I like to make a batch of pesto and freeze it by the cup so I have it on hand for quick recipes like this.
Orzo - A small, rice-shaped pasta that serves as the base of this dish. I love orzo. It really is like large-grained rice. It's great in salads and soups.
Zucchini - Chopped zucchini is sauteed and then tossed in with the other salad ingredients, allowing it to blend in well without calling too much attention to itself. This works well if you're making this for those who aren't huge zucchini fans.
Kale - Any kind of kale is good here, though if your leaves are large, you'll want to remove the stems and ribs. Then, it'll be finely sliced and massaged with lemon juice until tender before tossing with the other ingredients.
Red onion - A bit of chopped red onion adds a little bite and crunch. Briefly soaking the chopped onion in water will help reduce the harshness.
Sundried tomatoes - The deep tomato flavor and chewy texture of sundried tomatoes contrast nicely with the other salad ingredients.
Sunflower seeds - For some added crunch.
Parmesan cheese - Parmesan adds saltiness and nuttiness to the orzo salad. A vegetable peeler makes it easy to make thin strips of cheese.
Lemon juice - For a bit of brightness and acidity as well as to help soften the kale.

See the recipe card below for the full list of ingredients and quantities.

🍽️ Substitutions & Variations

Make it a meal by topping the orzo kale salad with grilled shrimp, chicken, or tofu.
Try substituting other vegetables, such as chard or spinach instead of kale, yellow squash, peas, bell pepper, or green beans instead of zucchini. It's an easy recipe to customize, and it's hard to go wrong. The recipe, as it's written, calls for about 2 cups of kale and 2 cups of zucchini, so aim for similar amounts when substituting.
Swap orzo for couscous. Orzo is the star of the dish here, but you could swap it out for Israeli couscous for a similar taste since, technically, that's a type of pasta as well.

🍲 Instructions

How to make pesto orzo salad with kale.

Step 1: Cook the orzo pasta in salted boiling water until al dente, about 8 minutes.

Step 2: Meanwhile, roll the kale leaves together, then thinly slice them into strips.

Step 3: Toss the kale strips with half of the lemon juice and massage with your hands until softened.

zucchini being sliced on a cutting board with knife

Step 4: Quarter the zucchini lengthwise, then thinly slice into bite-sized pieces.

Step 5: Toast the sunflower seeds in a pan over low heat until lightly browned, 2-3 minutes.

zucchini being sauteed in a cast iron pan

Step 6: Remove the seeds from the pan, add some olive oil, and saute the zucchini for about 6-8 minutes.

Step 7: Drain the orzo and rinse in cold water to stop the cooking.

Step 8: Whisk the pesto with the remaining lemon juice.

prepared ingredients for making the salad

Step 9: Gather all of your ingredients.

Step 10: Add everything to a bowl, gently toss with the pesto until coated, and top with cheese and sunflower seeds.

🌟 Top Tip

Don't overcook the orzo! Cooking it just to al dente will give the salad some good texture while overcooking will make it mushy. Rinsing with cold water after draining will also help.

🥡 Storage

Leftover pesto orzo pasta salad may be stored in an airtight container in the fridge for 3-4 days. I wouldn't recommend freezing this dish.

🙋🏼‍♂️ FAQ

How long does pesto pasta salad last?

This pasta salad will last for up to four days in an airtight container in the fridge.

How do you make a flavorful pasta salad?

A flavorful pasta salad should include fresh ingredients, such as vegetables and herbs, and a light dressing that can tie everything together. It should also include a mix of textures and a variety of flavors.

How do I cook pasta for a pasta salad?

Cook your pasta in salted boiling water until al dente, or until it still has a little bite. Avoid overcooking your pasta to prevent a mushy pasta salad.

Can you make pasta salad the night before?

You can certainly make pasta salad the night before and store it in the fridge. In fact, it will probably taste even better because the flavors have had time to meld.

🍗 Pairing

These recipes would go great with pesto orzo pasta salad:

Looking for other recipes like this? Try these:

Blackcurrant Mojito

Enjoy the refreshing taste of a homemade blackcurrant mojito, a tangy variation on the classic summer cocktail. The vibrant flavor of blackcurrant syrup beautifully complements zesty lime juice and herby punch of fresh mint.

Overwhelmed with blackcurrants in the early days of July from one remarkably productive plant, I found myself once again seeking fresh inspiration for enjoying these tiny tart berries.

After picking the blackcurrants, I pruned a nearby patch of mint. Armed with blackcurrants and mint as I headed to the kitchen, the idea of creating a refreshing blackcurrant mojito hit me. So here we are.

However, you can make this cocktail with or without fresh blackcurrants.

If you have them, use the berries to make homemade blackcurrant syrup (also known as blackcurrant cordial to my UK friends). You'll end up with plenty of syrup that's great for other uses, from flavoring your seltzer to a bowl of morning oatmeal.

But if you don't have fresh blackcurrants or the time to make syrup, buy either blackcurrant concentrate or juice. The popular Ribena concentrate may be hard to find in the US. In that case, check out the refrigerated juice options near the produce department for possible blackcurrant options. Or, if you have to, order some online. It's worth it!

🤩Reasons to love this cocktail

Have you ever had a way-too-sweet mojito at a restaurant? Or worse, one that tasted like toothpaste because the restaurant used fake mint flavoring? Memories of bad mojitos had me avoiding them for a long time. This version is neither too sweet nor artificially tasting.
The fruity and earthy flavor of blackcurrants pairs beautifully with the mint and lime.
Part of the fun of a good cocktail is the presentation. This mojito's red and green color combination makes it even more fun and appealing.

You can't beat a good beverage made with fresh ingredients. That's why you'll also like my recipes for Lemon Balm Lemonade, Ginger Rhubarb Gin Cocktail, Cucumber Gin Cocktail, Strawberry Cream Soda, and a Watermelon Basil Cocktail.

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🍇 Ingredients

Here's everything you need to make your own blackcurrant mojitos.

Blackcurrants - (or black currants) are a small berry related to the gooseberry. There are red and white currants, but black currants are the most tart, which makes them good for use in combination with a sweetener to make juices, syrups, jams, liqueurs, and sauces. For more blackcurrant ideas, check out my Blackcurrant Smoothie, Blackcurrant Ice Cream, and Sour Cherry Blackcurrant Granita recipes.
Sugar - Used to make the blackcurrant syrup that will sweeten and flavor the mojito.
Fresh Mint Leaves - Because you can't have a mojito without mint. Fresh mint is easy to find at the supermarket, but if you always want to be ready to whip up a batch of mojitos, it's easier to get a mint plant once, plant it in a back corner of your yard, and have it come back every year.
Limes - Limes are another classic component of the mojito.
White rum - The common type of liquor used in a classic mojito. My default white rum of choice is Bacardi. But if you have other recommendations, please leave them in the comments!
Seltzer - To add some bubbles to the cocktail. Club soda or sparkling water also work. Use whatever is convenient.

See the recipe card below for the full list of ingredients and quantities.

📖 Substitutions & Variations

Blackcurrant juice, if you can find it, may be used in place of using fresh blackcurrants and sugar to make the blackcurrant syrup. Add it to the cocktail as you would the syrup, using more or less, as you prefer.
Make it a virgin blackcurrant mojito by leaving out the rum and using more seltzer.
Try other fruits in place of the blackcurrants, such as raspberries or blackberries.
If you're short on time but still want to try the blackcurrant flavor, try making the syrup with a tablespoon or two of blackcurrant jam instead. I can almost always find blackcurrant jam at my local T.J. Maxx.

🥄 Instructions

How to make a black currant mojito.

Step 1: Add blackcurrants and water to a pot. Bring to a boil over medium-high heat, then lower the heat and simmer until the fruit is soft, about 5-10 minutes.

blackcurrant juice being strained in a sieve

Step 2: Use a fine mesh strainer to strain the liquid from the solids. Compost the solids or save them for another use.

sugar being poured into a pot of blackcurrant juice

Step 3: Add the sugar and return to a gentle simmer on the stove until dissolved and slightly thickened, about 5-10 more minutes.

blackcurrant syrup being poured into a jar

Step 4: Pour the blackcurrant syrup into a jar and cool. Store in the fridge for up to a month until ready to use.

Step 5: To make the blackcurrant mojito, add several mint leaves to a glass with the lime juice.

mint and lime juice being muddled in a glass

Step 6: Gently muddle to release the flavor of the mint.

muddling the mint, lime juice, and blackccurrant syrup

Step 7: Add the blackcurrant syrup and muddle again.

Step 8: Fill your glass with ice, then pour the white rum.

Step 9: Top off with seltzer or sparkling water.

mint being added to the blackcurrant mojito

Step 10: Garnish with a lime wedge and sprig of fresh mint.

🌿 Top Tip

You only need to gently muddle the mint leaves to release their flavor into the drink. There's no need to pulverize them into oblivion.

🍳 Equipment

Muddler - I love my wooden muddler, which is really a large pestle that's part of a mortar and pestle set. It makes muddling the mint and lime juice easy and doesn't risk breaking the glass. But in a pinch, you can also use the bottom of a large wooden spoon.

Strainer: If you're making the blackcurrant syrup, a fine mesh strainer is essential to remove the blackcurrant solids.

🧊 How to Store Blackcurrant Syrup

Fridge: The blackcurrant syrup used to make the mojito can be stored in a tightly sealed jar in the fridge for up to a month.
Freezer: For longer storage, freeze the syrup in ice cube trays and then transfer it to a bag or container once frozen solid.

💭FAQ

What alcohol goes well with blackcurrants?

Blackcurrants go well with several types of alcohol, including gin, vodka, tequila, brandy, champagne, and sparkling white wine.

Does blackcurrant go well with lime?

Blackcurrant and lime pair together very well. The deep, rich flavor of blackcurrants and the bright citrus notes of lime balance and enhance each other rather well.

What fruit is closest to blackcurrant?

There really isn't an exact substitute for black currants. Red and white currants are similar but are sweeter. Some say gooseberries are close. Sour cherries, blueberries, and blackberries each have some similarities.

How do you make a virgin mojito?

Simply leave out the white rum and use additional seltzer or sparkling water.

🥗Pairing

These food recipes would go great with a blackcurrant mojito:

🍹Related Recipes

Looking for other delicious drinks like this one? Try these:

Dill Cream Cheese Spread

A dill cream cheese spread made with cream cheese, fresh dill, and lemon. This versatile spread is perfect for bagels, sandwiches, or as a dip to add bright, herby flavor to any dish.

Having fresh dill growing in your garden is wonderful. However, in the summer heat, it doesn't last for long. I needed a quick way to put it to use and mixing it into cream cheese was

Why You'll Want to Make This Spread

You get the full flavor of fresh dill. If you're a fan of dill, you'll love this recipe.
It takes less than 15 minutes to prepare.
There are countless ways to use this spread-not just on bagels, sandwiches, and wraps, on crackers, as a dip for vegetables, tossed with hot pasta and a little pasta cooking water to make a sauce, or mixed with oil and vinegar to make a creamy salad dressing.

Try this dill cream cheese spread with my recipe for Cheese and Chive Scones, in place of ricotta on these Butternut Squash Crostini, tossed with Roasted Potatoes and Leeks, and as a garnish on Vegetarian Borscht Soup.

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🧀Ingredients

Here's everything you need to make dill cream cheese spread.

Fresh dill is the star of this show. It's herby, lightly grassy, a bit sweet, and a natural pairing for tangy cream cheese.
Cream cheese - Creamy, full-fat cream cheese is the key to making a great cream cheese spread. Don't bother with the low-fat options here. Cabot Creamery makes a great cream cheese.
Lemon - The zest and juice add some extra brightness to the spread.

See the recipe card below for the full list of ingredients and quantities.

🌿Substitutions & Variations

If you don't have fresh dill, you can use dried, about ⅓ as much, but it won't taste quite the same. I find dried dill to be grassier. In this case, you'll want to give it time for the flavors to meld in the fridge.
Try adding other flavors, such as chopped garlic, freshly ground black pepper, or another herb, like chives or parsley.
Whip it up with a mixer for an extra smooth spread.
Thin it out with a splash or two of milk to use as a dip or sauce.
Make it spicy. Chop up some of these Oven Roasted Jalapenos and stir them in.

🥣Instructions

Here's how to make this incredibly easy dill cream cheese spread.

Step 1: Add the cream cheese to a large bowl and use a wooden spoon to stir until soft.

lemon being zested in a bowl of cream cheese

Step 2: Zest ½ of a lemon and add this to the bowl.

lemon juice being poured into cream cheese

Step 3: Add about 2 tablespoons of lemon juice to the bowl of cream cheese.

Step 4: Stir again. The lemon juice will make it easier.

Step 5: Chop fresh dill leaves until you have 3-4 tablespoons worth.

fresh dill being stirred into cream cheese

Step 6: Add the dill to the bowl of cream cheese. Stir to incorporate. Taste and add a pinch or two of salt, if needed.

✨Top Tips

Let your cream cheese get to room temperature by leaving it out, unwrapped, for about 30 minutes. Then, be sure to use a sturdy spoon when mixing up the spread, making the process easier because the cream cheese may still be a bit firm.
Refrigerating the cream cheese spread for at least 30 minutes after making it will allow the dill and lemon flavors to better infuse into the cheese.

🫙Storage

Fridge - This dill cream cheese spread will keep in the fridge, tightly wrapped, for up to two weeks. However, if you leave it sitting out for extended periods of time, this will reduce its longevity.
Freezer - Store in an airtight container in the freezer for up to two months. Defrost in the fridge to soften.

💭FAQ

What is good to spread cream cheese on?

Cream cheese is great on bagels, vegetable slices, crackers, sandwiches, tossed with hot pasta to make a creamy sauce, thinned out with milk to make a salad dressing, and used as a topping for baked potatoes.

How do you make cream cheese spread thicker?

Use less liquid, in this case lemon juice, when making the spread. You can add more cream cheese to thicken it back up if you've already thinned it too much. Make your spread with a block of cream cheese rather than the whipped variety.

Can you freeze cream cheese?

Yes, you can freeze cream cheese and this dill cream cheese spread for up to two months in an airtight container. After two months, the quality will not be as good.

Should I refrigerate cream cheese spread?

Yes, cream cheese spread needs to be kept refrigerated until ready to use.

Can you melt cream cheese spread?

You can soften cream cheese spread using low powered heat in the microwave for short bursts. Your microwave may even have a soften setting. You can also melt it by adding the spread to hot dishes, such as pasta, to make a sauce.

🥔Pairing

Here are a few recipes to pair with this dill cream cheese spread:

🧈Related Recipes

Looking for more cheesy recipes? Try these:

Blackcurrant Smoothie

Start your day with the refreshing tartness of this blackcurrant smoothie recipe. It's a great way to enjoy rich blackcurrant berries and kick-start your morning with a boost of Vitamin C and calcium.

a glass of smoothie topped with blackcurrants and mint

I learned about blackcurrants when I first traveled to England several years ago. In the UK, they're a commonly grown berry used for juice and flavoring baked goods and other dishes. You could think of them similar to how we have the prevalence of cranberries and cranberry flavored foods in the US.

I was sad to find blackcurrants less readily available in New England, but I wasted no time planting a blackcurrant bush when I had a garden of my own. If you're in the US and are unfamiliar with blackcurrants, they're worth seeking out. Look for them at local farmers markets, orchards, and food co-ops in the northern United States. They're tart, earthy, and rich, in a way I find totally unique.

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Now, a few years after planting, that one bush provides several pounds of berries that I use to make jam, liquor, and desserts like my blackcurrant ice cream and sour cherry and blackcurrant granita. They also make a tasty syrup you can use to make a blackcurrant mojito.

😍Why you'll love this smoothie

It makes a great breakfast. The punch of this smoothie's tartness and vibrancy is sure to wake you up. The protein and fiber will also help you to stay full until lunch.
With plenty of Vitamin C and calcium, it's a good way to obtain some essential nutrients.
If you have a lot of blackcurrants on hand and want a quick and easy way to enjoy them, it doesn't get much simpler than a smoothie.

🍌Ingredients

Here's everything you need to make a blackcurrant smoothie:

Key Ingredients

Blackcurrants - Tart with a rich, deep flavor, look for fresh blackcurrants at local farmers markets and food co-ops in June and July. If you have trouble finding them fresh, see the note below under substitutions and variations.
Banana - Adds creaminess and sweetness to the smoothie.
Milk - Helps blend everything together and provides calcium and protein.
Oats - Thickens the smoothie and adds fiber.
Honey - Provides sweetness to balance the tartness of the blackcurrants.
Mint - Adds a fresh, cooling flavor that pairs well with the currants.

See the recipe card below for the full list of ingredients and quantities.

📖Substitutions & Variations

If you can't easily find fresh blackcurrants, and that's understandable in America, there are two other options. Look for blackcurrant juice in grocery stores and adjust the smoothie recipe to use less milk and honey. You can also try blackcurrant jam, which I often see in stores with specialty food products. (I always see blackcurrant jam at TJMaxx.) Use about 4 tablespoons of jam for the fresh berries, and omit the honey as the jam will already be sweetened. If you find frozen blackcurrants in the store or have some that you've frozen yourself, they will also work great in the smoothie.
Add your favorite protein powder to the smoothie with a splash or two more of milk to help it blend in.
Instead of honey, try maple syrup. The smoothie absolutely needs a sweetener because of the incredible tartness of blackcurrants. You're welcome to try it without sweetener if you don't believe me.
Mix in some other fruits, such as blueberries or cherries, in place of or in addition to the blackcurrants.

🥤Instructions

It doesn't take much to make this blackcurrant smoothie.

Step 1: Rinse the blackcurrants and discard any that are unripe or overripe.

Step 2: Remove the tiny stems.

Step 3: Add blackcurrants, milk, oats, honey, banana, mint leaves, and ice to a blender.

Step 4: Blend until smooth. Add more milk if it's too thick. Taste and add more honey, if not sweet enough to your liking.

🌟Top Tip

This smoothie is best when served ice cold. If it's not cold enough, add more ice and blend again.

🔪Equipment

Blender - You can't really make a smoothie without a blender. Either a stand or sticker blender will do the job. A food processor would work in a pinch, but they often don't puree ingredients as smoothly.

💬FAQ

What is the difference between currants and blackcurrants?

Blackcurrants are a type of currant, which are small tart berries. They can be red, white, or black (though they're really more purple in color than black). Learn more about currants.

Can I eat blackcurrants raw?

It's fine to eat blackcurrants raw. Unlike some berries, like elderberries, there is no need to cook them first.

What month are blackcurrants in season?

Blackcurrants are in season during the summer and are often ripe by late June and through July.

Where are blackcurrants grown in the US?

In the United States, blackcurrants are most commonly found in the Northeast and Pacific Northwest. Blackcurrants are generally not as common here because there was once a 50-year federal ban on growing them due to a plant disease they were helping to spread. That is no longer the case, and the ban was lifted, however some states still have limitations, and blackcurrants have remained less popular as a result.

🥞Pairing

These recipes would go great with this blackcurrant smoothie:

🍹Related

Looking for other drink recipes like this one? Try these:

😍 Why You'll Love This Recipe

🍋 Ingredients

🍵 Variations

🔪 Instructions

✨ Top Tip

🍳 Equipment

🙋🏻‍♂️ FAQ

🍰 Pairing

🍹 Related Recipes

😍 Why You'll Love This Recipe

🍁 Ingredients

☕ Variations

🔪 Instructions

✨ Top Tips

🍳 Equipment

🥄 Make Ahead

☕ How to use

🙋🏻‍♂️ FAQ

🍪 Pairing

🥛 Related Recipes

😍 Why You'll Love This Recipe

🍎 Ingredients

Key Ingredients

🍐 Substitutions & Variations

🔪 Instructions

✨ Top Tip

🍳 Equipment

🥡 Storage

🙋🏻‍♂️ FAQ

☕ Pairing

🍰 Related Recipes

😍 Why You'll Love This Recipe

🎃 Ingredients

Key Ingredients

🧀 Substitutions & Variations

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✨ Notes from the kitchen

🥡 Storage

🙋🏻‍♂️ FAQ

🍸 Pairing

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😍 Why You'll Love this recipe

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Key Ingredients

🔥 Substitutions & Variations

🔪 Instructions

✨ Top Tip

🥡 Storage

🔪 Advance prep

🙋🏻‍♂️ FAQ

🧅 Pairing

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🌶️ Ingredients

Substitutions & Variations

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🙋🏻‍♂️ FAQ

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