The beauty of instant lemonade is that you can keep it around for ages. The obvious downside is that it’s nowhere near as delicious as the homemade version (and often full of artificial ingredients). Luckily, it’s easy to make a lemonade concentrate that you can store in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Most lemonade recipes instruct you to make a concentrate that you then dilute with water and ice. For this storable version, you just make the concentrate part so you can and dilute it with water and ice whenever the mood strikes.
Make it Yourself: Barbecue Sauce
Sweet, tangy barbecue sauce can be a (non-ketchup!) shortcut to making meals family friendly. Whether brushed onto grilled chicken, folded into meatloaf, or set on the side for dipping, it offers big flavor in a snap. But too often the bottled stuff is overwhelmingly sweet or distractingly smoky. Striking a balance between the two flavors is key. That’s why we make it ourselves, and you can, too, using nothing but a combo of ingredients you’d already have in the pantry. Want more bite? Amp up the vinegar. Less heat? Omit the cayenne. It’s our recipe but your rules.
Pressed Roast Beef Sandwiches With Caramelized Onions
This recipe makes delicious sammy’s for laid back weeknights. We recommend using French bread or hoagie rolls from the bakery section of the grocery store as opposed to buns from the bread aisle for sturdier, crustier results. When you’re ordering sliced roast beef from the deli counter, ask that it’s sliced thinly so you can pile it on the sandwiches in delicate easy to chew layers. Low, slow heat is the best way to go when cooking the onions so you end up with a ton of sweet caramelization and no burning.
Salmon Cakes With Caper Mayonnaise
If you love classic crab cakes, try this family friendly twist. Start with whole salmon fillets, bake, then gently flake them into a mayo, caper, parsley, and panko bread crumb mixture. This process makes for tender cakes that still have recognizable pieces of delicate salmon. Make sure you let the cakes rest in the refrigerator for about 30 minutes before you cook them; this ensures the cakes bind so they don’t crumble while cooking. Serve over a crunchy salad and take this one to the porch with a glass of crisp white wine.
Pasta With Chicken Sausage, Corn, Leeks, and Mushrooms
Nothing’s better than a pasta you can whip up from ingredients you already have lying around. Ready in minutes, these “back-pocket pastas” are the best in our books. This recipe could easily become a go-to. It has a super short ingredient list because Italian chicken sausage adds a ton of savory flavor and spices. Plus it’s pre-cooked so you just need to heat it up. Find pre-cooked sausages near the bacon at your grocery store. Any sort of short pasta will work, although we love twisted shapes such as gemelli or casareche that catch sauce in their nooks and crannies.
Spanish Tortilla With Harissa Sauce
“Potato perfection” isn’t exactly a common saying, but this recipe will bring it into your vernacular. Think of this dish like a giant potato pancake. It’s crispy and golden brown on the outside and tender and creamy on the inside. Slice it into wedges like a pie and serve it with your favorite salad. A quick homemade harissa aioli adds a ton of flavor and bright color. Harissa is sold in jars or tubes in most grocery stores in the international aisle but make sure to use one that’s appropriate to your heat preference: some of them can be very spicy.
Frosé (Frozen Rosé) Is the Hottest Drink of Summer
This wine slushie couldn’t be more appealing—or Instagram-friendly.
Cashew Chicken and Greens Stir-Fry
Takeout won’t tempt you when this recipe is practically as quick and far healthier. Cornstarch is the secret ingredient here. When you toss chicken thighs in a couple tablespoons and cook them in a skillet, they’ll turn magically crispy and golden brown. In fact, the results remind us a little of fried chicken, minus the hassle of frying and the side of guilt. Sautéed collard greens bulk out this dish, but feel free to replace them with another hearty green (such as kale) if you have it on hand. We recommend dishing up this dinner in bowls and pairing it with crisp lager.
Southern Sweet Iced Tea
Few things are more refreshing at a mid-day meal than a tall glass of sweet tea. But too often, what arrives at lunch is an overly bitter glass of brown brew or a pale and watery pour. We like to make our own so we can control the strength and the sweetness. When brewed strong and sweetened, tea can get cloudy, but our friends in Birmingham tipped us off to a secret ingredient that not only cuts the bitterness but also makes clear tea. And it’s already in your pantry (or maybe your fridge): baking soda. Just an eighth of a teaspoon is enough to clarify 8 cups of tea.