favorite summer

Barbecued Chicken on the Grill

chicken parts (legs, thighs, wings, breasts), skin-on

Salt

Extra virgin olive oil oil

barbecue sauce, store-bought

Seafood Paella

chicken stock

saffron threads,

salt

olive oil

yellow onion, finely chopped

red bell pepper, finely chopped

garlic,

rice,

tomatoes

green peas

mussels,

clams,

parsley,

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Beer Can Chicken

chicken

extra virgin olive oil or other vegetable oil

opened, half-full can of beer, room temperature

salt salt

thyme thyme

black pepper

Santa Maria Style Tri Tip

Tbsp Kosher salt

Tbsp black pepper

garlic powder

onion powder

cayenne

oregano

dry rosemary (or fresh, finely minced)

dry sage

Grilled Marinated Flank Steak

extra virgin olive oil

red wine vinegar

soy sauce

honey

flank steak

Tandoori Chicken

Tbsp vegetable oil

coriander

cumin

turmeric

Tbsp garam masala

Tbsp sweet (not hot) paprika

plain yogurt (can sub buttermilk)

lemon juice

garlic cloves

Tbsp ginger

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer. 

Lemon Blueberry Ricotta Pound Cake

(250 g) all purpose flour

baking powder

(1 1/2 sticks) unsalted butter, room temperature

sugar (300 g)

eggs, room temperature

vanilla extract

lemon zest

(140 g) blueberries

"Can I substitute 1 cup of raspberries  Since I Only have 1\/2 cup of blueberries?"

"It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!"

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.
 
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.
After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.
Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

"I'm a rookie baker from Manila. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. I also used dried wild blueberries which is very expensive here, so I just used 1 cup.  The cake turned out great especially the texture, I just wish it was more lemony and a bit less sweet. Any suggestion?"

"This cake turned out great.  I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature.   Instead of of a loaf pan I used a springform pan and love the way it turned out.  There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution.  Also it was baked on a baking sheet to help keep the bottom from getting too brown.  This recipe is a keeper."

"Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating...I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy  to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1\/4 tsp. 2. In addition to the vanilla, I added 1\/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop!  It is cooling for 15 min before I attempt to remove it from the pan. ...reveal...well it’s not my prettiest cake...as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s  corners...I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!"

Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.

How To Make Cold Brew Coffee

(113 grams) whole coffee beans

(907 grams) water

Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

Combine the coffee and the water: Transfer the coffee grounds to the container you're using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.

"This is awesome! I’ve tried the “concentrate” way in this recipe as well as using the full amount of water and both are beautiful. It keeps well in the fridge for at least 4 days, but I’ve never kept it around longer than that to see. ;) I steep it for up to 24 hours for a stronger flavor and now have a lot of success using a #4 filter over my Bodum. I drink it cold with ice or reheated on the stove. Love both! And it cuts way down on the bitterness and acidity. I’m definitely going to try adding cinnamon and vanilla as other reviewers suggested. Thanks for the simple and easy tutorial!"

"This is GOOD. I prefer cold brew over hot coffee and the stuff from the store is way too expensive. This uses a lot of coffee beans but I think in the long run it will be less expensive! Really great recipe."

"I carefully poured the finished product into my French press for straining purposes. This was my first batch and it was delicious. Reading through the comments I see some great suggestions."

"Used this recipe to make cold brew at home for the first time, and I really enjoyed it! I didn’t want to dirty a towel to strain, and for me, a coffee filter sitting in a wire strainer worked just fine."

"Fantastic! I add a little ground cinnamon, nutmeg and vanilla to mine with the coffee grounds and it adds great flavor. Saves SO much time and money! ❤️"

https://www.simplyrecipes.com/video_src?vid=5791621424001

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Sidecar Cocktail

Cognac (Rémy Martin V.S.O.P.)

Cointreau

lemon juice,

simple syrup

Lemon twist (for garnish)

Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.

Strain: Strain into a chilled coupe or cocktail glass

Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Grilled Beef and Mushroom Burger

beef

mushrooms

Worcestershire sauce

kosher salt (add

large onion, sliced thin (about 2 cups)

Swiss cheese

Burger buns

"Will the recipe still work if I leave out the worcestershire sauce?  I usually don't have it because I don't like the flavor."

"Oh.....I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread.  The flavors went great with the burger!"

"This is delicious! I don't have a coffee grinder and used a food processor to grind the \"flower mushroom\" from Asian store (I just remove the stalk and they are so much cheaper)  It keeps the burger moist despite no need for oil in the meat.  Grilling the buns with olive oil is such a great idea too!  This is a keeper!  Thanks Elise!"

Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Form into patties: Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Sauté the mushrooms, then the onions: Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.
Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers on high, direct heat to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

"I've had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places."

"We grilled these up last night.  I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste.  The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns......yum! A keeper for sure, thanks!"

Delicious homemade applesauce recipe! There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to make! 

Applesauce

apples

lemon peel (use a vegetable peeler to strip the zest only, not the pith)

cinnamon

water

"I’m trying this today, I also have a bunch of plums, can I add these or cook them separately"

"I can’t wait to try this recipe! If I wanted to “can” them does anyone have the method that they can share?"

"Hi, can I freeze the applesauce in freezer bags rather than jars?"

Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in 1 cup water: Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice or vinegar, cinnamon, sugar, water and salt. (You might want to start with half the sugar at this point and add more to taste later.)
 
Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, until the apples are completely tender and cooked through.

Remove lemon peels, mash the cooked apples: Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels.
Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them using a stick blender or a standing blender. (If you use a standing blender, do small batches and do not fill the blender bowl more than halfway.)

If the applesauce is too thick, add more water to thin it out.
If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.
This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it's terrific with cottage cheese as a snack or light lunch, and it's great with vanilla ice cream or yogurt.
Freezes well and will last at least a year in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.

"I just made the apple pie recipe a couple of days ago and used the wrong apple for a pie. So, I had lots of apples prepped and ready to go. Because the seasoning for apple pie was amazing with a touch  of brandy, I had to add that to this recipe ... and a splash of vanilla. It isn't even done and we are gathered around the pot it tasted SO good! I did 50\/50 with white\/brown sugars, at 1\/3 cup and used lemon peels. Best I have had!"

3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.

Tomatillo Salsa Verde

tomatillos

onion

(or more) garlic (optional)

cilantro leaves

lime juice

Jalapeño peppers

"It was fabulously delicious!! My first attempt at salsa verde but definitely not my last. This will be a family favorite for sure."

Remove papery husks from tomatillos and rinse well.

Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos.

Pan Roasting Method Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Boiling Method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Pulse in blender: Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.

"This is my “go to” for all things Tex-Mex!  Simple to make and SO tasty!  You just can’t beat homemade salsa!!  This time we have fresh caught grouper for Fish Tacos!!  YUM!"

"This was amazing! And wonderfully easy too. I used about 12 tomatillos (an estimate since our garden tomatillos varied in size). Just needed a little salt and pepper too. My 18-month-old loved it! We ate so much we had to make a second batch. The second batch turned out spicier (not sure why?) but still very delicious. Definitely a new go-to recipe. Thank you!"

"I made this once before and it was excellent! Only question-how long do you think a batch of this sauce would last in the fridge? Thanks so much for a wonderful recipe!"

"I used my frozen tomatillos from last June garden and it came out perfect."

Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

Roasted Zucchini with Garlic

zucchini, each

Kosher salt

Herbes de Provence thyme

"I think your dishes are all wonderful the taste is marvelous nothing like it thank you for your recipe sincerely yours Maria salazar"

"How do you manage to char the zucchini without burning the garlic into a bitter mess? I made this, and it tasted great, but I had to remove the zucchini from the oven before it was charred, otherwise the burned garlic would have ruined the dish."

"I love this!  I have always scraped the center section\/seeds out before cutting them this helps with them not becoming soggy."

Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.

Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

"easy cheap, fast....this dish gives the guest the impression that you are a genius chef.  About 60 more recipes like this one and  you can open up a nice restaurant."

https://www.simplyrecipes.com/video_src?vid=6176720366001

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Fresh Basil Pesto

basil leaves, packed (can sub half the basil leaves with baby spinach)

pine nuts (can sub chopped walnuts)

garlic cloves, minced (about 3 teaspoons)

salt, more to taste

black pepper, more to taste

"Do u wash basil first? I just made this using English walnuts, delicious!\r\nFrom a North Carolinian"

"Can you use fresh rocket instead of spinach?"

Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in salt and freshly ground black pepper, add more to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.

Top 31 favorite summer recipes from across the web

The most viewed favorite summer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Barbecued Chicken on the Grill

Seafood Paella

Grilled Corn on the Cob

Easy Grilled Salmon

Beer Can Chicken

Santa Maria Style Tri Tip

Grilled Marinated Flank Steak

Tandoori Chicken

Lemon Blueberry Ricotta Pound Cake

How To Make Cold Brew Coffee

Sidecar Cocktail

Grilled Beef and Mushroom Burger

Applesauce

Tomatillo Salsa Verde

Roasted Zucchini with Garlic

Fresh Basil Pesto

Beef Steak Fajitas

Southern Cornbread

Deviled Eggs

How to Grill the Best Burgers

Perfect Lemonade

Grilled Mexican Street Corn (Elote)

Corn Chowder

Blue Cheese Burgers

Bruschetta with Tomato and Basil

Bread and Butter Pickles

Iced Chai Latte

How to Make Easy Refrigerator Pickl...

How to Cook and Eat Steamer Clams

Canned Tomato Salsa

How to Make Perfect Guacamole

Top 31 favorite summer recipes from across the web

The most viewed favorite summer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbecued Chicken on the Grill

Seafood Paella

Grilled Corn on the Cob

Easy Grilled Salmon

Beer Can Chicken

Santa Maria Style Tri Tip

Grilled Marinated Flank Steak

Tandoori Chicken

Lemon Blueberry Ricotta Pound Cake

How To Make Cold Brew Coffee

Sidecar Cocktail

Grilled Beef and Mushroom Burger

Applesauce

Tomatillo Salsa Verde

Roasted Zucchini with Garlic

Fresh Basil Pesto

Beef Steak Fajitas

Southern Cornbread

Deviled Eggs

How to Grill the Best Burgers

Perfect Lemonade

Grilled Mexican Street Corn (Elote)

Corn Chowder

Blue Cheese Burgers

Bruschetta with Tomato and Basil

Bread and Butter Pickles

Iced Chai Latte

How to Make Easy Refrigerator Pickl...

How to Cook and Eat Steamer Clams

Canned Tomato Salsa

How to Make Perfect Guacamole

The most viewed favorite summer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine