Chicken breasts in cherry tomato sauce, infused with white wine, garlic, rosemary and cinnamon.
Collards simmered with butter, olive oil, garlic, ginger and spices, then finished with a bright squeeze of lemon juice. Addictively good, and guaranteed to make a collards-lover out of anyone.
A vegetarian burger where the cheese IS the burger. Halloumi cheese stands right up to browning directly in the griddle or on the grill, so you can skip the meat entirely. Slathered with garlic-mayo and topped with all the fixins, so you’re good to go.
Sweet frozen ice pops made with blended cucumbers and infused with sage, then finished with a sprinkle of sumac.
Lemony-sweet basil frozen ice pops. Flecked with sumac, to bring nuance to the tartness and gorgeous pink color to your Spice Pop.
Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
This classic Thai chicken dish will blow you away. It's so good you may dream about it - seriously. it’s got it all going on: umami, salty, sour, sweet. Serve it as a main dish with steamed rice or as a soup or side.
Carrots, celery, corn, herbs, and whatever else you bring home from the farmer’s market, simmered with chicken and alphabet noodles.
Tomatoes, basil, Parmigiano-reggiano, balsamic vinegar, good olive oil, a good baguette. It’s summer, and you’re living the good life, my friend.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Burgers stuffed with melty cheese on the inside, topped with red cabbage and scallion curls and a slather of gochujang mayo. Full Korean flavor on a stuffed burger. (Seriously, is there anything else to say?)
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Make your own, refreshing, naturally carbonated herbal soda, infused with parsley and lemon.
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Make your own, refreshing, naturally carbonated lemon-lime soda.
The flavors of Mexico blend together to make the perfect dip for tortilla chips, or spread for a sandwich or wrap.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
A sheet pan dinner that helps you clean the pan. (Seriously.) Plus, salmon-asparagus-garlicky-lemony goodness.
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.
The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
Cheesey broccoli goodness in a quiche.
Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Berries, yogurt and milk. Drinkable breakfast or snack.
An all-American pie classic, bursting with blueberry flavor and bedecked with stars. You can make this any time of year with blueberries either straight from the freezer or fresh.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
French-style green beans topped with buttery toasted breadcrumbs.
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
Classic garlicky dip or spread for pita, veggies, sandwiches, wraps and more.
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
Cauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
The simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Beets roasted in the oven. Enjoy on their own or as a starting point for other dishes like Spicy Beet and Bacon Crostini.
Swiss chard sauteed in olive oil with onions and garlic, and a pinch of crushed red pepper for good measure.
Sweet-spicy beets on toasted baguette rounds, with chopped bacon bits, punchy scallions and creamy mascarpone cheese. Perfect as a snack for a crowd (or your family!).
Like potato chips made out of beets! Slightly sweet, salty, and a little spicy with a hint of curry.
Mild, creamy dip with a hint of goat cheese tang. Perfect for crudite or chips, as a spread on sandwiches or to dollop on veggies.
Addictively delicious dip for veggies or chips.
Pasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.
Juicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Quick and easy way to cook corn on the grill.
A seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.
Juicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Grilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Classic Mexican shredded meat, slow steam-roasted until it's falling off the bone for one of the best tacos you will ever have. Served with its own braising juices as a soup. Made here with lamb (see notes for substitutions).
Simple yet sophisticated, and best of all it takes just about 15 minutes to make.
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