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Pan-Seared Chicken Cutlets With Summer Corn Succotash

What the title doesn’t mention: this perfect-pan seared chicken dinner plus succotash is a one-pan meal. What it also doesn’t mention: the chicken is so darn perfect because it’s seared in bacon grease. That’s right, the bacon that goes into the corn succotash is brilliantly cooked in the skillet first until it’s crisp, and then reserved. But you don’t wipe the pan clean. Instead, you add the chicken and cook it until it’s golden brown and crispy. Then you finish off the succotash in just a few minutes, adding fresh corn kernels, frozen lima beans, chick stock, and scallions. Winner winner.

Sunset Daiquiris

Good news: you don’t need to travel to a tropical island to sip on a frozen layered daiquiri this summer. By creating one base recipe and simply swapping in different fruits, we figured out the formula to the ultimate summer drink. Blending the lightest layer (pineapple) first means you don’t even have to clean out the blender between flavors. Feel free to swap in your favorite liquor for the rum, such as brandy or tequila. Alternatively, omit the rum for a fun booze-free treat. No matter how you enjoy it, we guarantee it will be just the refreshment you need.

Chickpea, Roasted Pepper, and Radicchio Salad

At the peak of summer it’s tempting and okay to chop up a bunch of super fresh ingredients and serve them with a drizzle of olive oil, some flaky salt, and cracked pepper. This salad was created in the spirit of letting fresh ingredients shine, but adds a few extra super quick layers of flavor. Namely, thinly sliced Vidalia onion is briefly marinated in red wine vinegar to take off its edge before the rest of the salad is tossed in. Canned chickpeas bulk up the dish into dinner and torn fresh mozzarella cheese adds the perfect dash of creamy richness.

3 Surprising Ways to Use Artichoke Hearts

They may not look like much, but they can completely transform a dish. 

Mango Smoothie

Sweet ripe mangos need little help in the smoothie department. We blended ours with a little lowfat milk and yogurt for tang, sort of like a mango lassi. It’s a welcome pick-me-up in the morning, but also refreshing to sip alongside spicy foods or as an after-dinner dessert alternative. You’re likely to find one of 6 types of mango throughout the year but no matter what variety is available you want to be sure to use a ripe mango for blending. It should give slightly, like a ripe peach or avocado. Cut the sides away from the pit and shave off any additional flesh at an angle. Then gnaw on the pit for a real treat.

Chicken and Quinoa Burritos

Our quick and easy burritos only take 25 minutes to prepare, but you can also trim that time down considerably by cooking the quinoa the day before you plan to serve them. Store cooked, cooled quinoa in a covered container in the refrigerator, then reheat it in the microwave before loading up each burrito to your liking. We like the burritos with plenty of fresh cilantro, but you could also use shredded romaine lettuce, or even mixed greens. If you haven’t yet experimented with Greek yogurt as a substitute for sour cream, trust us—you won’t taste the difference.

Fried Chicken Biscuits With Red Pepper Jelly

They might sound like a labor of love, but here’s the thing: all of the components can be made ahead of time, even the fried chicken. That’s right, you can fry it the day before your party and serve it cold or reheat it in the oven (the skin crisps right back up). The homemade biscuits can be rolled out, cut, and frozen for up to 3 weeks so all you have to do is pop them in the oven and bake the day of. They’re adorably bite-sized and super light and fluffy, a nice contrast to the fried filling.

Lemon-Hibiscus Italian Ice

All you need is a freezer and a food processor to make these 3-ingredient frozen treats. You start by making a lemony simple syrup. Freeze half in glass baking dish to create the lemon Italian ice, and infuse the other half with hibiscus tea bags. It’s fun to watch the tea turn the simple syrup a gorgeous saturated fuchsia color. Once the mixtures freeze, all it takes is a few pulses in the food processor to turn them into nostalgic carnival-worthy desserts. Scoop them into Dixie cups and stash them in the freezer until you’re ready to delight your guests.

Tomato and Olive Panzanella

Look no further for a great summer salad. In fact, this might be one of the greatest that exists. Salads can be annoying and awkward to serve at parties. What do you do with the dressing? Serve it on the side and let people halfheartedly try to dress their own plates? Mix it in and watch the whole thing wilt? This recipe is great because there’s no lettuce at all, just chopped tomatoes, olives, fresh herbs, and torn bread. Yup, you heart that right: bread. Think of it like a salad that finally has enough croutons that everyone wants to eat—because it’s filling.