Change up regular chocolate chip cookies by using only brown sugar and adding chocolate chunks instead.
Make a double batch – you'll want leftovers.
Add the pork from this authentic recipe to a baguette with some fresh cut veggies and you have the classic Vietnamese street food: a banh mi sandwich.
Hummus can be used as a dip for fresh veggies or pita chips, as a sandwich spread, or a topping for grilled fish. Here's a recipe for an especially creamy version of this versatile Mediterranean spread.
The sweetness of beets can boost the flavor of dessert, too.
Use in-season rhubarb for these easy-to-make muffins with a delicious brown butter flavor.
Shishito peppers, sautéed until blistered in spots and tossed with lemon juice and salt, are a popular Japanese finger food.
A sophisticated take on a side dish staple, these buttery peas would pair perfectly with pasta.
Superfood chia provides a good midday snack. When soaked overnight, the seeds take on a creamy, tapioca pudding quality.
Kick off the holiday weekend with a Fourth of July themed breakfast of red, white, and blue.
Bring a sophisticated touch to your Fourth of July gathering with these easy-yet-elegant crostini.
With the arrival of blueberry season, a new combination with tropical flavors makes an unusual summer treat.
A slow start to summer means soup is still a good dinner or lunch option. Try this seafood chowder with an Asian twist.
The slice-and-bake shortbread cookies make a dainty, uniform shape.
Pull out your Bundt pan to make this sour cream pound cake. Sprinkle with some powdered sugar and serve for second breakfast or afternoon tea.