dukes summer table

Learn the ratio for fruit to topping and the easy-to-memorize recipe for the topping so you can make this fruit dessert all year long. 

How To Make Any Fruit Crisp in 4 Easy Steps

sugar

cornstarch

lemon juice

oats

all-purpose flour

brown sugar

salt

vanilla extract (optional)

Make ahead: Crisp topping can be made and frozen up to 3 months in advance.Storage: Cover and refrigerate leftover crisp for up to 3 days. Enjoy cold for breakfast or gently rewarm in a low oven for 20 minutes before serving.

The Kitchn

Meghan Splawn

Step 1

Heat the oven and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x9-inch or 11x7-inch glass baking dish with butter; set aside.

Step 2

Make the fruit filling. Whisk together the sugar and cornstarch in a medium mixing bowl until lump-free. Add the fruit and lemon juice and toss gently to coat. Transfer to the baking dish.

Step 3

Make the crisp topping. Combine the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine. Set aside or store in the freezer in a zip-top freezer bag for later use.

Step 4

Top the crisp. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.

Step 5

Bake the crisp. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 30 to 35 minutes.

Step 6

Cool the crisp. Let the crisp cool on a wire rack for at least 15 minutes before serving. If transporting to a picnic or party, let the crisp cool completely to give the fruit filling time to set. Crisps will keep, covered and refrigerated, for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

Here I'll share my favorite secret ingredients for smooth and tangy orange sherbet that will make you feel like a kid again.

How To Make Classic Orange Sherbet

orange juice

half-and-half

buttermilk

corn syrup

vanilla extract

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the sherbet the next day.)

Blend everything until smooth. Combine all the ingredients in a blender and blend until smooth, about 3 minutes.

Chill the base overnight or churn immediately. Transfer the sherbet base to an airtight container. Refrigerate overnight for more flavor, or churn immediately.

Churn the sherbet. Transfer the sherbet base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.

Freeze until hardened, about 2 hours. Transfer the thickened sherbet to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The sherbet will keep in the freezer for about 2 weeks before becoming icy.

Ditch the syrupy slush that covers bottom-shelf tequila and blend a batch with better ingredients right at home. 


How To Make the Ultimate Frozen Margaritas

limes

orange

water

100% agave silver or blanco tequila

Kosher salt (optional)

Lime wedges,

Storage: Once frozen, transfer the limeade cubes to a gallon-sized zip-top bag and freeze for up to 3 months.

Zest and juice the citrus: Peel 3 (2-inch) strips of zest from 1 lime with a vegetable peeler. Juice the limes until you have 1 cup of juice. Peel 1 (4-inch) strip of zest from the orange. Juice the orange until you have 1/4 cup of juice.

Make a citrus simple syrup: Combine the sugar, water, lime zest, and orange zest in a small saucepan over medium heat. Stir until the sugar dissolves. Remove from the heat and cool.

Mix and freeze the limeade concentrate: Stir the reserved lime and orange juices into the simple syrup. Pour into ice cube trays and freeze until solid.

Salt the glasses: If desired, fill a small, rimmed plate with about 1/4 cup of kosher salt. Cut through the center of 1 lime wedge and run the flesh of the lime wedge around the rim of each margarita glass to moisten. Invert each glass into the salt so that the salt coats the rim.

Blend the margaritas: Transfer the frozen limeade cubes to a blender. Pour in the tequila. Add 3 cups of the ice and blend to desired consistency, adding the final cup of ice if needed. Pour into the prepared glasses and garnish each with a lime wedge.

These Greek chicken grain bowls are inspired by classic Greek salad and lemon-herb chicken, and topped with a tangy, 3-ingredient feta sauce.

Recipe: Greek Chicken Grain Bowls

feta cheese, drained

olive oil

red onion, thinly sliced (about 1/2 cup)

garlic,

oregano

marjoram

kosher salt, divided

black pepper

boneless, skinless chicken thighs (about 1 1/2 pounds total)

quinoa,

Persian cucumbers or 1/2 English cucumber, sliced into 1/2-inch-thick rounds

grape or cherry tomatoes, halved

Kalamata olives

Make ahead and storage: The sauce, chicken, and quinoa can be made ahead and refrigerated in separate containers and stored for up to 5 days.

Kelli Foster

Step 1: Make the sauce:

Crumble the feta into a food processor fitted with the blade attachment and pulse several times to break it into very small pieces. With the machine running continuously, gradually pour in the water and oil and process for 30 seconds. Stop the processor and scrape down the sides of the bowl. Process again until smooth, about 30 seconds; set aside. 

Step 1: Make the bowls: 

Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil; set aside.

Step 2: Make the bowls: 

Place the onion and 1 tablespoon of the lemon juice in a small bowl and toss to combine; set aside. 

Step 3: Make the bowls: 

Place the garlic, oregano, marjoram, pepper, 1 teaspoon of the salt, and the remaining 1/4 cup of lemon juice in a large bowl and stir to combine. Add the chicken and toss to coat. Place the chicken on the prepared baking sheet. Roast until the chicken is cooked through and registers 165°F on an instant-read thermometer, 18 to 20 minutes. Meanwhile, cook the quinoa.

Step 4: Make the bowls: 

Place the quinoa, water, and remaining 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pan from the heat. Fluff the quinoa, cover again, and let stand for 5 minutes.

Step 5: Make the bowls: 

To assemble, divide the quinoa between 4 bowls. Top each bowl with a chicken thigh. Divide the red onion, cucumbers, tomatoes, and olives between the bowls. Drizzle with the sauce and serve.

Tuna is hugged by tender macaroni; pals around with crisp celery, peppers, and red onions; and the whole thing gets a tangy, peppery, creamy yogurt dressing. Yes, that&#x27;s a lot of adjectives in one sentence, but this pasta salad truly has it all! 

How To Make Better Classic Tuna Macaroni Salad

hard-boiled eggs,

red bell pepper, seeded and finely chopped

red onion, finely chopped (about 1/2 cup)

celery,

dry elbow macaroni

mayonnaise

whole-milk yogurt (not Greek)

Dijon mustard

tuna

Storage:  Leftover macaroni salad lasts well in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature 30 minutes before serving. Taste and season with salt and pepper as needed.

Hard-boil the eggs if needed. There are plenty of methods for hard-boiling eggs and you can use whatever recipe is tried and true for you. Hard-boil 3 eggs, cool, peel, and chop the eggs before starting the rest of the salad.

Marinate the vegetables for 15 minutes. Place the bell pepper, red onion, celery, lemon juice, and salt in a large bowl, stir to combine, and set aside for 15 minutes to marinate. Meanwhile, cook the pasta.

Boil the pasta. Bring about 2 quarts of water to a boil in a large saucepan over medium-high heat. Add the pasta and salt, reduce the heat to a simmer, and cook the pasta until tender but not mushy, about 8 minutes or according to package directions. While the pasta is cooking, fill a large bowl with ice and water.

Shock the pasta. Immediately drain the pasta into a colander and rinse under cool running water. Drain, then place the colander with the pasta in it directly into the bowl of ice water and cool for 3 minutes. Remove the colander from the ice bath and drain well. Transfer the drained pasta to the bowl of marinated vegetables. 

Make the dressing. Place the mayo, yogurt, mustard, and black pepper in a medium bowl and whisk to combine. 

Add the egg and tuna to the dressing. Add the chopped egg and the drained tuna into the dressing. Use a spatula to gently fold them into the dressing. 

Step 7

Fold the pasta, dressing, and vegetables together. Transfer the dressing to the bowl of pasta and use the spatula to fold the dressing into the pasta and vegetables. 

Step 8

Season and serve. Taste and season with salt and pepper as needed before serving.

Ditch the simple syrup for the easiest homemade lemonade ever. 

How To Make Lemonade from Scratch

lemons

water (6 cups)

Lemon slices,

Storage: The lemonade can be refrigerated for up to 4 days.

Juice the lemons and strain out the pulp. Halve the lemons, then squeeze the juice from the halves —  you can do this manually with your favorite juicer or reamer. My favorite alternative method: Quarter the lemons and use the stand mixer to juice all of the lemons at once. Place the quartered lemons in a stand mixer fitted with the paddle attachment, then beat on low speed for 2 minutes. With either method, strain the juice through a fine-mesh strainer into a large measuring cup or bowl to remove the pulp before making the lemonade. You need 1 cup of strained lemon juice.

Combine the lemon juice and sugar to make a lemonade base. Add the sugar to the strained lemon juice and whisk until the sugar is completely dissolved.

Add the water and chill. Transfer the lemonade base to a serving pitcher. Add the water and stir to combine. Chill the lemonade for at least 1 hour before serving. 

Serve with ice and lemon slices. Serve the lemonade over ice with lemon slices if desired. 

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Sipping icy-cold sweet lemonade on a blazing-hot summer day is one of life's finest pleasures, which is why we think making lemonade from scratch should be the easiest drink you make this summer. After all, it is just three ingredients: lemon juice, sugar, and water. There's absolutely no reason you should be heating up the stove or breaking a sweat to squeeze lemons.

Easy Lemonade from Scratch

A comforting, cheesy chicken and broccoli casserole with just a touch of cream sherry.

Recipe: Chicken Divan Casserole

broccoli florets

unsalted butter

chicken broth

milk

shredded sharp cheddar cheese, divided

cream sherry

(about 1-inch), cooked chicken (about 1 pound)

panko breadcrumbs

Coarsely chopped fresh parsley,

white or brown rice,

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Using rotisserie chicken: One rotisserie chicken usually yields about 3 cups of meat.

Christine Gallary

Arrange a rack in the middle of the oven and heat to 400°F.

Place the broccoli in a large microwave-safe bowl and cook according to directions. (Alternatively, bring a large saucepan of water to a boil, add the broccoli, and cook until al dente, about 3 minutes.) Drain well and set aside.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute. Add the broth and milk, whisk until the flour is dissolved and the mixture is smooth, and bring to a simmer. Simmer, whisking frequently, until thickened to the consistency of gravy, about 2 minutes.

Remove from the heat and whisk in 1 cup of the cheese until completely melted. Stir in the sherry and salt. Taste and season with more salt and pepper as needed — it should be highly seasoned because the broccoli and chicken are unseasoned; set aside.

Combine the broccoli and chicken in a 9x13-inch baking dish. Evenly pour the cheese sauce over it. Sprinkle with the remaining 1 cup cheese and panko. Bake until bubbling around the edges, about 30 minutes. Increase the heat to broil and broil until browned in spots, 3 to 5 minutes more. Let cool 5 minutes, sprinkle with parsley if desired, and serve with rice.

Thin strips of chicken get a sharp sear from the wok, before getting partnered with a mess of tender veggies and a blanket of savory-sweet sauce.

Recipe: Honey-Garlic Chicken Stir-Fry

tamari or soy sauce

honey

Asian sesame oil

chicken

Kosher salt

broccoli crown,

red bell pepper, cored, seeded, and cut into 1/2-inch-wide strips

zucchini

rice

scallions,

Make ahead: The sauce can be made 1 day in advance and stored in a covered container in the refrigerator. Let the sauce sit at room temperature while preparing the stir-fry, and stir to dissolve the cornstarch again before adding to the pan.Storage: Leftovers can be stored in an airtight container for 4 days.

Step 1: Make the sauce: 

Whisk all the ingredients together in a small bowl, making sure the cornstarch is dissolved; set aside.

Step 1: Make the stir-fry: 

Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, and then add the garlic. Cook, stirring constantly with a metal spatula, until fragrant, about 10 seconds. Push the garlic to the side of the pan.

Step 2: Make the stir-fry: 

Add about 1/2 of the chicken in a single layer and season with salt. Cook undisturbed for 1 minute, letting it sear. Stir-fry the chicken until lightly browned and cooked through, 3 to 4 minutes. Transfer the chicken to a large plate. Drizzle 1 tablespoon of the oil around the pan and repeat with the remaining chicken.

Step 3: Make the stir-fry: 

Drizzle 1 tablespoon of the oil around the pan, add the broccoli, and season with salt. Stir-fry until it begins to soften and brown around the edges, 1 to 2 minutes. Transfer to the plate with the chicken.

Step 4: Make the stir-fry: 

Drizzle the remaining 1/2 tablespoon of oil around the pan, add the peppers and zucchini, and season with salt. Stir-fry until browned and softened, 1 to 2 minutes.

Step 5: Make the stir-fry: 

Add the reserved chicken and broccoli and any accumulated juices back to the pan and stir to combine. Stir the sauce one more time, pour into the pan, and stir-fry until the sauce is thickened and coats the chicken and vegetables, 1 to 2 minutes. Serve over rice or noodles and top with the the scallions.

Use the slow cooker to transform dried beans into tender, tangy-sweet baked beans. They&#x27;re perfect for every summer cookout! 

How To Make Slow Cooker Baked Beans

dried navy, pinto, beans

thick-cut bacon, small dice

yellow onion, small dice

tomato paste

molasses (not blackstrap)

apple cider vinegar

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. Defrost overnight in the refrigerator before reheating in the microwave or on low heat.

Rinse, sort, and soak the beans. Spread the beans out into a rimmed baking sheet or plate and pick out any debris or broken beans. Transfer the sorted beans to a colander and rinse under cool water. Transfer to a large bowl or 6-quart or larger slow cooker (this eliminates one extra bowl to wash) and cover with 6 cups of cool water. Cover and soak at room temperature 10 to 12 hours. 

Drain the beans. Drain the soaked beans and dry the slow cooker insert if needed.

Layer the bacon, beans, and onions. Spread the diced bacon in a single layer in a 6-quart or larger slow cooker. Add the drained beans, and sprinkle the onions over the beans (do not stir). Cover and turn on to the LOW setting while you prepare the sauce. 

Make the flavorful sauce. Place 3 cups of water, the tomato paste, molasses, brown sugar, vinegar, and mustard in a large bowl and whisk until smooth. Reserve the salt for seasoning later in the cooking process. 

Pour the sauce over the beans. Pour the sauce evenly over the onions, beans, and bacon. Do not stir. 

Cover and cook on low for 6 to 8 hours. Cover and cook on the LOW setting for 6 to 8 hours. At the 6-hour mark, begin tasting for doneness and add the salt as needed. The beans are ready when they are creamy and tender.

Stir and serve. Stir to combine — the sauce will be thick. Serve or cool and refrigerate.

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Meet your new favorite summer party recipe: slow cooker baked beans. Long loved for their sweet, tangy flavor and tender, creamy texture, baked beans for backyard barbecues and summer cook outs used to mean heating up the whole house to slowly cook the dried beans for hours upon hours. Here the slow cooker saves the day by doing all the work and keeping you cool at the same time. This recipe for slow cooker baked beans really is as easy as soaking some dried beans, dicing an onion, and layering a few things in the slow cooker before letting the beans cook low and slow overnight. You're going to be making these lush, crowd-pleasing beans all summer long.

Slow Cooker Baked Beans

A potluck-friendly recipe for Italian pasta salad filled with sun-dried and fresh tomatoes, olives, fresh mozzarella, and arugula.

Recipe: Light &amp; Fresh Italian Pasta Salad

red wine vinegar,

garlic, minced

kosher salt,

sun-dried

tomatoes, cored, seeded, and chopped (about 1 cup)

(2.5-ounce) can sliced black olives, drained

baby arugula

Make ahead: The pasta salad can be made a day ahead without the arugula and refrigerated overnight. Stir in the arugula and let the salad sit at room temperature for 30 minutes before serving.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Sheela Prakash

Bring a large pot of salted water to a boil. Meanwhile, place the oil, vinegar, garlic, salt, and a few grinds of black pepper in a large bowl and whisk to combine. Set aside.

Add the pasta to the water and cook until al dente, according to package directions. Drain and run briefly under cool water to cool the pasta down. Drain well again.

Add the pasta, mozzarella, sun-dried tomatoes, chopped tomatoes, and olives to the bowl of dressing. Toss thoroughly to combine. Let sit 20 minutes, stirring occasionally, to allow the flavors to meld. Fold in the arugula. Taste and season with more salt, pepper, or vinegar as needed.

Two ingredients and 4 steps from plain peaches to Instagram-worthy dessert. 

How To Grill Peaches: The Easiest, Simplest Method

peaches,

Olive oil

Prepare the grill. Light a gas grill to medium heat. If you&#x27;re cooking over charcoal, grill the peaches after everything else has been grilled.

Halve and pit the peaches. Run a sharp knife along each peach&#x27;s seam to halve them. Remove the pit and brush each cut side with olive oil.

Grill cut-side down, over medium heat, for 4 to 5 minutes. Place the peaches cut-side down on the grill and cook undisturbed until grill marks appear, 4 to 5 minutes.

Top 18 dukes summer table recipes from across the web

The most viewed dukes summer table recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 18 dukes summer table recipes from across the web

The most viewed dukes summer table recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Any Fruit Crisp in 4 Ea...

How To Make Classic Orange Sherbet

How To Make the Ultimate Frozen Mar...

Recipe: Greek Chicken Grain Bowls

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The most viewed dukes summer table recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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