Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
This all-natural strawberry cake is both unbelievably delicious and one of the most popular cakes I make. Every bite makes you close your eyes and sigh with contentment. Ice it with whipped cream-mascarpone frosting, and you'll be a star.
Read MoreThis is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!
Read MoreThis is a classic strawberry-rhubarb pie, lightly spiced with cinnamon, lemon and vanilla, in which the sweet strawberries and tangy rhubarb shine.
Read MoreWho doesn't love strawberry-rhubarb pie? It's one of my favorites, a summery treat that oozes freshness and bright flavors. This jam is an attempt to bottle my Strawberry-Rhubarb Pie Version 2.
Read MoreAs many of you know, strawberry jam can be cloying, too sweet to be enjoyed. By and large this is because strawberries have little in the way of natural pectin so you really have to add a lot of sugar to compensate. As well, cooking strawberries seems to concentrate their natural sweetness, adding to the sugary taste factor. To compensate for lack of natural pectin, I added one grated apple per 4 cups of berries and cooked things until thick. What results is a beautiful, richly colored loosely set preserve whose sweetness is perfectly offset by lemon juice, cardamom and the slight tang of the apple.
Read MoreI have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition here.
Read MoreI adapted this from an Andrew Knowlton yogurt cake recipe in the May 2012 Bon Appétit. AK's used more yogurt and did not include the strawberry-rhubarb compote. If you don't incorporate the fruit swirl, up the yogurt to 3/4 cup. You can make this cake up to three days in advance.
Read MoreThis strawberry-rhubarb compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
Read MoreThis is a very loose jam that also makes a great sauce for ice cream.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!