Serve them warm with eggs for breakfast, tuck them into a lunchbox, or pair them with a Spinach Salador bowl of Creamy Tomato Soup or White Bean Chicken Chili for an easy lunch or dinner.

Related: 25 Recipes That Make the Most of Summer Produce

Everything You Need to Make Cheesy Zucchini Muffins

These savory muffins come together with a short list of everyday ingredients, but a few are worth paying attention to for the best texture and flavor.

• Zucchini: Grate the zucchini, then squeeze out as much excess moisture as possible. Removing that extra water helps keep the muffins tender without making the centers wet or gummy.
• Cheddar cheese: Sharp Cheddar gives the muffins the most noticeable cheese flavor, but mild or medium Cheddar also works well.
• All-purpose flour: One cup gives the muffins enough structure while keeping the crumb soft and tender.
• Butter: Melted butter adds richness and flavor. A neutral cooking oil can be substituted if preferred.
• Chives or green onions: These are optional, but they add a fresh, mild onion flavor that pairs especially well with the Cheddar and zucchini.

A Few Tips for Better Zucchini Muffins

• Squeeze the zucchini well. Zucchini holds a surprising amount of water, so removing as much moisture as possible before mixing the batter is important.
• Don't overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing can make the muffins dense or tough.
• Check for doneness in the center. The muffins should be lightly golden on top, and a toothpick inserted into the center should come out clean.
• Serve them warm. These muffins are especially good slightly warm, when the crumb is soft and the Cheddar is at its best.

How to Store and Freeze Zucchini Muffins

Let the muffins cool completely before storing them in an airtight container in the refrigerator for up to four days. Reheat them briefly in the microwave or a low oven before serving.

For longer storage, wrap the cooled muffins individually and place them in a freezer-safe container or bag. Freeze for up to three months and thaw overnight in the refrigerator before reheating.

More Zucchini Recipes

Have more zucchini to use? Try these next:

• Classic Zucchini Bread
• Grilled Zucchini With Lemon Zest
• Zucchini With Toasted Almonds and Parmesan
• Orzo Skillet With Peas, Zucchini, and Feta

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup grated zucchini, squeezed dry
• 1 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh chives, optional
• 1 large egg
• 1/4 cup milk
• 1/4 cup unsalted butter, melted

1. Heat the oven to 375°F. Lightly grease a 12-cup muffin tin.
2. Whisk \u003cstrong\u003e1 cup all-purpose flour\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon baking powder\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon garlic powder\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon kosher salt\u003c/strong\u003e, and \u003cstrong\u003e1/4 teaspoon black pepper\u003c/strong\u003e in a large bowl until evenly combined.
3. Stir \u003cstrong\u003e1 cup grated zucchini, squeezed dry\u003c/strong\u003e, \u003cstrong\u003e1 cup shredded Cheddar cheese\u003c/strong\u003e, and \u003cstrong\u003e2 tablespoons chopped fresh chives, \u003c/strong\u003eif using, into the dry mixture until evenly distributed.
4. Whisk \u003cstrong\u003e1 large egg\u003c/strong\u003e, \u003cstrong\u003e1/4 cup milk\u003c/strong\u003e, and \u003cstrong\u003e1/4 cup unsalted butter, \u003c/strong\u003emelted, in a small bowl until smooth. Pour into the zucchini mixture and stir just until combined. Do not overmix.
5. Divide the batter among the prepared muffin cups, filling each about three-quarters full.
6. Bake the muffins for 20 to 25 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm.

What to Serve With

• Guacamole with Tomatillo and Pickled Onion
• Mexican Rice
• Cheesy Green Chile Corn
• Quick Salsa
• Pico de Gallo

Expert Tips

• Spread the peppers and onions in a flat layer. If they are piled up, they steam and stay soft instead of getting browned edges.
• Slice the steak against the grain after resting. That one step matters more than chasing an exact minute count.
• If the vegetables need more color after the steak is done, move the steak to a cutting board to rest and broil the vegetables for 2 to 3 extra minutes.
• If your skirt steak is very thin at one end, fold that section under itself on the rack so it cooks more evenly.

Substitutions

• Skirt steak can be replaced with flank steak. It stays close in flavor, though it may need a few extra minutes depending on thickness.
• Jalapeños can be replaced with 1 poblano for a milder heat and a slightly earthier pepper flavor.

FAQs

Can I marinate the steak overnight?

A shorter marinade is better here. The citrus is strong enough that overnight can start to change the texture of the steak too much.

What if I do not have a wire rack?

Roast the steak directly on the sheet pan with the vegetables. The peppers and onions will be a little softer, but the recipe still works.

Can I make this less spicy?

Yes. Use fewer jalapeños or swap in poblano. You still get pepper flavor without as much heat.

Storage

Store cooled steak and vegetables in an airtight container in the refrigerator for up to 4 days. Keep them together if you plan to reheat everything at once, or separate the steak so it does not overcook as quickly. Reheat in a skillet or a 350 F oven until warmed through. It freezes fairly well for up to 2 months in a freezer-safe container, though the peppers will soften a bit after thawing.

Ingredients

• 2 pounds skirt steak, cut into pieces as needed to fit the sheet pan
• 2 jalapeños, roughly chopped
• 1 bunch cilantro, roughly chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 2 tablespoons fresh lemon juice
• 2 teaspoons paprika
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon black pepper

1. Place the \u003cstrong\u003e2 pounds skirt steak\u003c/strong\u003e in a large zip-top bag or shallow dish. Add the \u003cstrong\u003e2 chopped jalapeños, 1 bunch chopped cilantro, 3 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lime juice, 1/4 cup orange juice, 2 tablespoons lemon juice, 2 teaspoons paprika, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon onion powder, and 1 teaspoon black pepper\u003c/strong\u003e. Turn the steak to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
2. Heat the oven to 425°F. Arrange the \u003cstrong\u003e1 sliced onion and 3 sliced bell peppers\u003c/strong\u003e on a large rimmed sheet pan. Toss with the \u003cstrong\u003e2 tablespoons neutral oil, 1 tablespoon paprika, 2 teaspoons cumin, 2 teaspoons garlic powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper\u003c/strong\u003e. Spread the vegetables into an even layer and roast for 15 minutes.
3. Remove the steak from the marinade, letting the excess drip off. Set an oven-safe wire rack over the vegetables and arrange the steak on the rack without overlapping the pieces.
4. Return the pan to the oven and roast until the thickest part of the steak reaches 130°F to 135°F for medium-rare or 135°F to 140°F for medium, about 8 to 12 minutes depending on thickness.
5. Transfer the steak to a cutting board and let it rest for 10 minutes. Remove the rack and broil the vegetables for 2 to 3 minutes if they need more color.
6. Slice the steak thinly against the grain. Serve it with the roasted peppers and onions, warm tortillas, lime wedges, and your preferred toppings.

Firm-ripe peaches work best here because they stay juicy and hold their shape after chopping. See our guide to choosing peaches for salads, salsa, baking, and more.

What to Serve With

• Chicken Fajitas Recipe with Pineapple Lime Marinade
• Carne Asada Tacos With Guacamole, Onion, and Cilantro
• Grilled Chicken Breasts With Simple Marinade
• Miso-Maple Roasted Salmon
• Grilled Fish Tacos With Lime Crema

Expert Tips

• Seed the jalapeño for milder heat, but leave some ribs if you want a little more bite without overpowering the peaches.
• If the salsa tastes flat after resting, add another small squeeze of lime before adding more salt. Acid usually wakes it up first.
• Use peaches that give just a little when pressed but still feel firm enough to dice cleanly. Overripe fruit turns the bowl watery fast.
• Start with 1/2 teaspoon salt, let the salsa sit, then adjust. Peach sweetness varies, and that short rest tells you if it needs another pinch of salt or a little more lime.

Substitutions

• Fresh lime juice can be swapped with fresh lemon juice for a slightly sharper finish and a little less sweetness.

FAQs

Can I make peach salsa ahead of time?

Yes. Make it up to 4 hours ahead for the best texture. The flavor improves as it sits, but the peaches soften the longer it rests.

How spicy is this salsa?

With the seeds removed, it is fairly mild. Leave some seeds and ribs in the jalapeño if you want more heat.

What kind of peaches work best?

Use ripe but firm peaches. They should smell fragrant and yield slightly when pressed, but still hold a neat dice.

Can I use this as more than a dip?

Yes. Spoon it over tacos, grilled fish, chicken, or pork, or add it to grain bowls for a sweet sharp contrast.

Storage

Store peach salsa in an airtight container in the refrigerator for up to 2 days. Stir before serving, since the fruit will release more juice as it sits. It does not freeze well because the peaches lose their texture and turn soft after thawing.

Ingredients

• 4 ripe but firm peaches, pitted and cut into 1/4-inch pieces
• 1 small red bell pepper, cut into 1/4-inch pieces
• 1/3 cup finely diced red onion
• 1 jalapeño, seeded if desired and finely chopped
• 1/3 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste

1. In a medium bowl, combine \u003cstrong\u003e4 diced peaches\u003c/strong\u003e, \u003cstrong\u003e1 diced red bell pepper\u003c/strong\u003e, \u003cstrong\u003e1/3 cup red onion\u003c/strong\u003e, \u003cstrong\u003e1 chopped jalapeño\u003c/strong\u003e, and \u003cstrong\u003e1/3 cup cilantro\u003c/strong\u003e.
2. Add \u003cstrong\u003e2 tablespoons lime juice\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon kosher salt\u003c/strong\u003e, and \u003cstrong\u003e1/8 teaspoon freshly ground black pepper\u003c/strong\u003e. Gently fold everything together, taking care not to crush the peaches.
3. Let the salsa stand at room temperature for 10 minutes so the flavors can come together. Taste and add more salt or black pepper as needed, then serve.

Very ripe or slightly soft peaches work well for chutney because they cook down quickly and bring plenty of flavor. Our guide to Choosing the Best Peaches for Every Recipe can help you match the fruit to the dish.

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Pan-Roasted Pork Loin With Leeks
• Grilled Chicken Burgers
• Turkey Burgers
• Better Grilled Cheese Sandwiches

Expert Tips

• Do not leave the peaches in the boiling water longer than 30 seconds or they start softening before you want them to.
• Cook the chutney until a spoon dragged across the bottom of the pan leaves a brief trail before it fills back in.
• If the mixture tightens up too fast in the saucepan, add water 1 tablespoon at a time so it stays glossy instead of sticky.
• If your peaches are extra sweet, start light on the salt and taste again after the vinegar goes in.

Substitutions

• Use yellow onion instead of red onion for a slightly milder, less sharp finish.
• Use white wine vinegar instead of apple cider vinegar for a cleaner acidity with a little less fruitiness.

FAQs

Can I make this chutney smoother?

Yes. Mash the peaches more as they cook, or pulse the cooled chutney a few times for a softer, more spreadable texture.

How do I know when the chutney is done?

It should look glossy and thick enough to mound on a spoon. If it spreads like juice, cook it a few minutes longer.

Do I have to peel the peaches?

For this version, yes. Peeling gives the chutney a cleaner texture and keeps chewy bits of skin out of the finished jar.

Can I serve it warm or cold?

Both work. Warm chutney is good with roasted meat, while chilled chutney has a firmer texture that is nice on sandwiches or cheese boards.

Storage

Store cooled peach chutney in an airtight glass jar or other sealed container in the refrigerator for up to 5 days. It freezes well in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and stir before serving. This chutney is not intended for canning.

Ingredients

• 3 ripe peaches, about 1 pound
• 1 tablespoon vegetable oil
• 1/4 red onion, finely chopped
• 1 tablespoon grated fresh ginger
• 1/2 jalapeño, finely chopped, seeded for less heat
• 1/4 cup packed light brown sugar
• 1/4 cup water, plus more as needed
• 1/4 teaspoon kosher salt, plus more to taste
• 1 teaspoon apple cider vinegar

1. Bring a medium pot of water to a boil and fill a large bowl with ice water. Cut a shallow X in the bottom of each of the \u003cstrong\u003e3 peaches\u003c/strong\u003e.
2. Lower the peaches into the boiling water and blanch for about \u003cstrong\u003e30 seconds\u003c/strong\u003e. Transfer them immediately to the ice water with a slotted spoon. Once cool enough to handle, slip off the skins, halve and pit the peaches, and cut them into 1-inch pieces.
3. Empty and dry the pot, then heat \u003cstrong\u003e1 tablespoon vegetable oil\u003c/strong\u003e over medium heat. Add the chopped \u003cstrong\u003ered onion\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon grated ginger\u003c/strong\u003e, and \u003cstrong\u003e1/2 chopped jalapeño\u003c/strong\u003e. Cook for 2 to 3 minutes, until softened.
4. Add the chopped \u003cstrong\u003epeaches\u003c/strong\u003e, \u003cstrong\u003e1/4 cup brown sugar, 1/4 cup water, and 1/4 teaspoon kosher salt\u003c/strong\u003e. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally and breaking up some of the peaches with a spoon, until the chutney is thick and jammy. Add water a tablespoon at a time only if the mixture begins to stick before the peaches soften.
5. Remove the pot from the heat and stir in \u003cstrong\u003e1 teaspoon apple cider vinegar\u003c/strong\u003e. Taste and add more salt or jalapeño as needed. Let cool before serving; the chutney will continue to thicken as it rests.

Ripe but firm peaches work best here so they stay juicy and hold their shape alongside the tomatoes and burrata. See our guide to Choosing the Best Peaches for Every Recipe.

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Marinated Skirt Steak
• Lemon-Garlic Roasted Chicken Thighs With Mint Yogurt Sauce
• Garlic Confit Bread

Expert Tips

• Salt the tomatoes first and let them sit while you prep the rest. That short rest pulls out juices that mix with the olive oil into a light dressing.
• Add the peaches right before serving so they stay neat and fresh-looking instead of turning slick and soft.
• Use peaches that give slightly when pressed but still hold their shape. Overripe fruit will slump on the platter and water down the juices.
• Flaky finishing salt matters here more than usual. It seasons the fruit cleanly and gives the salad a little crunch instead of disappearing right away.

Substitutions

• Aleppo chile flakes can be swapped for crushed red pepper flakes if that is what you keep in the pantry; use a lighter hand since they hit a little sharper.
• Burrata can be replaced with fresh mozzarella when needed; the salad will be less creamy but still balanced and good.
• Fresh basil can be swapped for fresh mint for a cooler, sweeter finish that leans nicely with the peaches.

FAQs

Can I make this ahead?

You can cut and season the tomatoes a little early, but wait to cut the peaches until just before serving for the best texture.

How do I pick good heirloom tomatoes for this salad?

Choose tomatoes that feel heavy for their size and smell fragrant at the stem end. Skip any that feel mealy or have large soft spots.

Can I serve this as a main dish?

Yes. Add toasted bread or a simple protein on the side, and it works nicely as a light summer dinner for 2 to 3 people.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The tomatoes and peaches will release more juice as they sit, and the burrata will lose some of its creamy texture. This salad does not freeze well.

Ingredients

• 2 large heirloom tomatoes
• 2 ripe peaches
• 1 ball burrata, about 8 ounces
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons flaky finishing salt, divided
• 1 teaspoon Aleppo pepper
• 2 tablespoons thinly sliced or torn fresh basil

1. Remove \u003cstrong\u003e1 ball burrata\u003c/strong\u003e from the refrigerator and let it stand at room temperature for about 30 minutes. Meanwhile, cut \u003cstrong\u003e2 heirloom tomatoes\u003c/strong\u003e into wedges and arrange them on a serving platter. Drizzle with \u003cstrong\u003e1 tablespoon olive oil\u003c/strong\u003e, season with \u003cstrong\u003e1 teaspoon flaky salt\u003c/strong\u003e, and let stand for about 10 minutes so the tomatoes begin to release their juices.
2. Just before serving, cut \u003cstrong\u003e2 peaches\u003c/strong\u003e into wedges and tuck them among the tomatoes. Break open \u003cstrong\u003e1 ball burrata\u003c/strong\u003e and place it in the center of the platter.
3. Drizzle the salad with the remaining \u003cstrong\u003e1 tablespoon olive oil\u003c/strong\u003e, then sprinkle with \u003cstrong\u003e1 teaspoon Aleppo pepper\u003c/strong\u003e and the remaining \u003cstrong\u003e1 teaspoon flaky salt\u003c/strong\u003e. Finish with \u003cstrong\u003e2 tablespoons fresh basil\u003c/strong\u003e and serve right away.

Ripe but firm peaches work best for pie because they soften as they bake without releasing too much juice. See our guide to Choosing the Best Peaches for Every Recipe.

More Peach Recipes

• Peach Cobbler With Buttermilk Biscuits
• Peach Galette
• Grilled Peaches With Honey and Cinnamon
• Peach Crisp With Brown Sugar Pecan Topping
• Peach Salad with Cucumbers and Herbs
• Grilled Peach Salad With Arugula and Mozzarella

Expert Tips

• A quick 15-second blanch is usually enough. If the skins resist, dip the peaches back into the boiling water for a few more seconds.
• Keep the crust cold while you prep the fruit. That helps it hold its shape and bake up a little flakier.
• Check the pie at 25 minutes. If the crust is colored but the peaches still feel firm, keep baking until a toothpick slides in with little resistance.
• If your peaches are extra large, quartering them helps the fruit fit the crust neatly and bake more evenly.

FAQs

Do I have to peel the peaches?

Peeling gives the pie a softer, cleaner texture. The quick blanch makes that step move fast.

How do I know when the peaches are done?

Test one with a toothpick. It should slide in easily, with just a little resistance near the center.

What if my peaches are very juicy?

Use ripe peaches that are not mushy. Very soft fruit can release more liquid and make the crust softer.

Storage

Cover leftover pie loosely or transfer slices to an airtight container. Refrigerate for up to 3 days. The crust softens some as it sits. This pie can be frozen, wrapped well in a freezer-safe container, for up to 2 months. Thaw in the refrigerator and warm in a low oven before serving if you like.

Ingredients

• 1 refrigerated pie crust or 1 disk homemade pie dough, enough for a 9-inch single-crust pie
• 3 large ripe peaches
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, softened
• Sweetened whipped cream, for serving, optional

1. Heat the oven to 375°F. Fit the \u003cstrong\u003epie crust\u003c/strong\u003e into a 9-inch pie plate and crimp the edge as desired. Refrigerate the crust while you prepare the filling.
2. Bring a large pot of water to a boil and fill a large bowl with ice water. Lower the \u003cstrong\u003e3 peaches\u003c/strong\u003e into the boiling water for about 15 seconds, then transfer them to the ice water with a slotted spoon. Once cool enough to handle, slip off the skins, halve the peaches, and remove the pits.
3. Arrange the peach halves cut-side down in the chilled crust. Quarter any pieces as needed so the fruit fits in an even layer.
4. Whisk together \u003cstrong\u003e3/4 cup granulated sugar\u003c/strong\u003e and \u003cstrong\u003e1/4 cup flour\u003c/strong\u003e in a medium bowl. Work in \u003cstrong\u003e3 tablespoons softened butter\u003c/strong\u003e with your fingertips until evenly combined and crumbly. Sprinkle the mixture over and around the peaches.
5. Bake for 25 to 35 minutes, until the crust is golden brown and the peaches are tender when pierced with a toothpick or thin knife. If the crust begins browning too quickly, loosely cover the edge with foil.
6. Let the pie cool slightly before slicing. Serve warm or at room temperature with sweetened whipped cream, if desired.

Ripe, fragrant peaches are best for cobbler, but they should still hold their shape when sliced. See our guide to Choosing the Best Peaches for Every Recipe.

More Peach Recipes

• Peach Galette
• Grilled Peaches With Honey and Cinnamon
• Peach Salad with Cucumbers and Herbs
• Peach Crisp With Brown Sugar Pecan Topping
• Grilled Peach Salad With Arugula and Mozzarella

Expert Tips

• Pull the cobbler when the middle is bubbling, not just the edges. If only the sides are active, the filling usually needs more time.
• If your peaches are especially sweet, the filling may need a little extra lemon juice at serving time to brighten it up.

FAQs

Can I peel the peaches first?

Yes. If you prefer a smoother filling, peel them first. If the skins are tender, you can leave them on for a little more texture and color.

Why bake the peaches before adding the biscuit topping?

That short bake gets the fruit hot and juicy first, so the filling thickens more reliably and the biscuits do not sink into a cool, watery base.

How do I know the biscuit topping is fully baked?

Look for deep golden tops and dry-looking sides. If the tops are pale, the centers of the biscuits usually need more time.

Can I make the dough ahead?

You can mix the dry ingredients and cut in the butter ahead of time. Add the buttermilk just before baking to lift the biscuits.

Storage

Store cooled cobbler in a covered baking dish or an airtight container in the refrigerator for up to 4 days. The biscuits will soften as it sits, but the flavor stays good. Reheat portions in a 350 F oven or the microwave until warmed through. It freezes fairly well for up to 2 months, though the biscuit topping will be softer after thawing.

Ingredients

• 8 cups sliced fresh peaches, from about 3 pounds peaches
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon table salt

1. Heat the oven to 400 F. Lightly butter a 9-by-13-inch or 3-quart baking dish.
2. Toss \u003cstrong\u003e8 cups sliced fresh peaches\u003c/strong\u003e with \u003cstrong\u003e1/2 cup granulated sugar\u003c/strong\u003e, \u003cstrong\u003e3 tbsp cornstarch\u003c/strong\u003e, \u003cstrong\u003e1 tbsp fresh lemon juice\u003c/strong\u003e, \u003cstrong\u003e1 tsp vanilla extract\u003c/strong\u003e, \u003cstrong\u003e1/4 tsp ground cinnamon\u003c/strong\u003e, and \u003cstrong\u003e1/4 tsp table salt\u003c/strong\u003e in a large bowl. Transfer the peaches to the prepared baking dish and spread them evenly.
3. Bake the peach filling for 15 minutes while you prepare the biscuit topping.
4. Whisk together \u003cstrong\u003e2 cups all-purpose flour\u003c/strong\u003e, \u003cstrong\u003e1 tbsp granulated sugar\u003c/strong\u003e, \u003cstrong\u003e2 tsp baking powder\u003c/strong\u003e, \u003cstrong\u003e1/2 tsp baking soda\u003c/strong\u003e, and \u003cstrong\u003e3/4 tsp table salt\u003c/strong\u003e in a large bowl.
5. Add \u003cstrong\u003e8 tablespoons\u003c/strong\u003e cold cubed butter and work it into the flour mixture with a pastry cutter or your fingertips until the largest pieces are about the size of peas.
6. Pour in \u003cstrong\u003e1 cup cold buttermilk\u003c/strong\u003e and stir just until a soft, shaggy dough forms and no dry pockets of flour remain.
7. Remove the hot peach filling from the oven. Drop the biscuit dough over the fruit in eight evenly spaced portions, leaving small openings between them so steam can escape.
8. Brush the biscuits with \u003cstrong\u003e1 tablespoon melted butter\u003c/strong\u003e.
9. Return the cobbler to the oven and bake for \u003cstrong\u003e25 to 30 minutes\u003c/strong\u003e, until the biscuits are deeply golden and the peach filling is bubbling in the center as well as around the edges.
10. Let the cobbler cool for at least \u003cstrong\u003e20 minutes\u003c/strong\u003e before serving. The filling will continue to thicken as it rests.

What to Serve With

• Spicy Sesame Cucumber Salad
• Broccoli With Garlic and Red Pepper Flakes
• Quick Pickled Radishes with Beets and Peppercorns
• Garlic Confit Bread

Expert Tips

• Do not over-marinate the chicken past 4 hours. The soy can start to tighten the exterior and mute the cleaner ginger flavor.
• Let the rice stand covered after cooking. That extra rest keeps the grains from turning wet on the bottom and dry on top.
• Taste the broth after the lime goes in, not before. The acid changes how salty and savory the miso reads.
• The broth should taste a little stronger in the pot than you think it needs to. Once it hits the rice, the flavor settles out.

Substitutions

• Oyster mushrooms can be replaced with shiitake mushrooms for a deeper, earthier bite.
• Jasmine rice can be replaced with basmati rice for a slightly drier, more separate grain.

FAQs

Do I need the mushrooms?

No. They add another savory layer, but the bowls still feel complete with the chicken, rice, and broth alone.

Can I marinate the chicken overnight?

It is better to keep it under 4 hours. Longer marinating can make the outside of the chicken a little firm from the soy sauce.

How brothy should each bowl be?

Spoon enough broth around the rice to pool at the bottom of the bowl, not so much that the rice fully floats. Aim for a light soup-bowl effect.

Storage

Store the rice, chicken, mushrooms, and broth in separate airtight containers in the refrigerator for up to 4 days. Reheat the broth on the stove and warm the rice and chicken separately so the bowls stay balanced. Freeze the chicken, rice, and broth for up to 2 months. The mushrooms are best fresh, but they can be frozen if needed with some softer texture after reheating.

Ingredients

• 4 small boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 4 garlic cloves, grated
• 1 tablespoon plus 1 teaspoon grated ginger
• black pepper, to taste
• 1 tablespoon neutral oil

1. Combine \u003cstrong\u003e¼ cup soy sauce, 2 teaspoons honey, 2 teaspoons sesame oil, 4 grated garlic cloves, 1 tablespoon plus 1 teaspoon grated ginger, and black pepper\u003c/strong\u003e. Add the chicken and turn to coat. Marinate for at least 15 minutes or refrigerate for up to 4 hours.
2. Rinse \u003cstrong\u003e2 cups jasmine rice\u003c/strong\u003e under cold water until the water runs mostly clear. Combine the rice in a saucepan with \u003cstrong\u003e2½ cups water, 2 teaspoons each grated ginger and garlic, and a pinch of salt\u003c/strong\u003e. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, remove from the heat, and let stand, covered, for 5 minutes before fluffing with a fork.
3. Remove the chicken from the marinade, letting the excess drip away. Heat \u003cstrong\u003e1 tablespoon neutral oil \u003c/strong\u003ein a large skillet over medium heat. Add the chicken and cook for 5 to 7 minutes per side, depending on thickness, until browned and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
4. If including the oyster mushrooms, add \u003cstrong\u003e1 tablespoon butter \u003c/strong\u003eto the same skillet. Add \u003cstrong\u003e8 ounces oyster mushrooms\u003c/strong\u003e and cook for 4 to 5 minutes, until browned and tender. Stir in \u003cstrong\u003e1 to 2 teaspoons soy sauce\u003c/strong\u003e and remove from the heat.
5. Heat \u003cstrong\u003e1 teaspoon sesame oil\u003c/strong\u003e in a saucepan over medium heat. Add \u003cstrong\u003e2 teaspoons each grated ginger and garlic and cook\u003c/strong\u003e for about 1 minute, until fragrant. Pour in \u003cstrong\u003e4 cups chicken bone broth\u003c/strong\u003e and stir in \u003cstrong\u003e1 tablespoon soy sauce \u003c/strong\u003eand \u003cstrong\u003e2 teaspoons rice vinegar\u003c/strong\u003e. Simmer gently for 8 to 10 minutes.
6. Remove the broth from the heat. Place \u003cstrong\u003e1 tablespoon white miso paste\u003c/strong\u003e in a small bowl, add a ladleful of hot broth, and whisk until smooth. Stir the mixture back into the saucepan. Taste and add the remaining miso, if needed. Finish with\u003cstrong\u003e lime juice\u003c/strong\u003e and black pepper.
7. Divide the ginger rice among four shallow bowls. Top with the sliced chicken and oyster mushrooms, when using. Pour the hot miso bone broth around the rice and finish with green onions or chives and chili crisp.

What to Serve With

• Make-Ahead French Toast Casserole With Pecan Topping
• Blueberry Muffin Bread with Brown Sugar Crumble
• Vanilla Blueberry Overnight Oats
• Apple Butter
• Chicken Breakfast Sausage Patties

Expert Tips

• If the zucchini still feels damp after one squeeze, wrap it in a clean kitchen towel and press again. Extra moisture can throw off the bake time.
• Fold the batter only until the flour disappears. Overmixing gives quick bread a tighter, tougher crumb.
• Start checking near the early end of baking if your oven runs hot. A deeply browned top is fine, but cover it with foil if it gets dark before the center is done.
• Squeeze the zucchini well so the loaf bakes up tender instead of wet in the center.
• Let the loaf cool completely before slicing. Quick breads keep their crumb better once the steam has settled.

FAQs

Do I need to peel the zucchini?

No. The peel softens as the bread bakes and blends into the loaf, so there is no need to remove it first.

Why did my zucchini bread sink in the middle?

Too much moisture, underbaking, or overmixing usually causes that. Squeeze the zucchini well, bake until the center tests clean, and fold just until combined.

When is it ready to slice?

Wait until it is fully cooled. The crumb firms up as it cools, and the slices will hold together much better.

Storage

Store the cooled loaf whole or sliced in an airtight container at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 5 days. It freezes well. Wrap the loaf or individual slices tightly in plastic wrap, then place in a freezer bag or freezer-safe container for up to 2 months.

Ingredients

• butter or nonstick cooking spray, for the pan
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 cup canola or vegetable oil
• 2 cups grated zucchini, squeezed dry, from about 1 1/2 medium zucchini

1. Heat the oven to 350 F. Grease an 8-by-4-inch loaf pan with \u003cstrong\u003ebutter\u003c/strong\u003e and line it with parchment paper.
2. In a large bowl, whisk together \u003cstrong\u003e2 cups all-purpose flour\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon ground cinnamon\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon kosher salt\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon baking powder\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon baking soda\u003c/strong\u003e, and \u003cstrong\u003e1/8 teaspoon grated nutmeg\u003c/strong\u003e.
3. In a medium bowl, whisk together \u003cstrong\u003e2 large eggs\u003c/strong\u003e, \u003cstrong\u003e1/2 cup granulated sugar\u003c/strong\u003e, \u003cstrong\u003e1/4 cup packed light brown sugar\u003c/strong\u003e, and \u003cstrong\u003e1/2 cup canola or vegetable oil\u003c/strong\u003e until smooth.
4. Squeeze as much moisture as possible from the \u003cstrong\u003e2 cups grated zucchini\u003c/strong\u003e using your hands or a clean kitchen towel. Stir the zucchini into the wet ingredients.
5. Add the wet ingredients to the dry ingredients and fold gently with a spatula just until no dry streaks remain.
6. Transfer the batter to the prepared pan and smooth the top.
7. Bake for 55 to 65 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil if the top browns too quickly.
8. Let the bread cool in the pan for 15 to 20 minutes. Lift it out using the parchment and transfer it to a wire rack to cool completely before slicing.

Choose ripe but firm peaches for grilling so they soften over the heat without falling apart. See our guide to Choosing the Best Peaches for Every Recipe.

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Marinated Skirt Steak
• Miso-Maple Roasted Salmon
• Lemon-Garlic Roasted Chicken Thighs With Mint Yogurt Sauce

Expert Tips

• Clean and oil the grill grates before the peaches go on. That small step does a lot to keep the fruit from tearing.
• Let the peaches sit cut side down long enough to mark before turning them. If they resist the grate, they need another minute.
• Drain the mozzarella briefly if it is very wet. Extra liquid can dilute the dressing at the bottom of the platter.
• Start light on the final salt. Prosciutto already brings plenty, so taste a forkful with cheese before adding more.
• Use peaches that are ripe but still firm. Very soft fruit tends to stick to the grill and can collapse when sliced.

Substitutions

• Fresh mozzarella can be swapped for burrata if you want a softer, creamier finish. The salad will be a little richer and looser on the platter.
• Almonds can be replaced with toasted pecans for a sweeter, rounder crunch that still fits the peaches and balsamic.
• Fresh chives can be replaced with thinly sliced basil.

FAQs

Can I make the dressing ahead?

Yes. Whisk it up to 2 days ahead and refrigerate it in a jar. Shake or whisk again before dressing the salad.

Do I need a grill for the peaches?

No. A grill pan works well, or you can sear the peaches in a hot skillet until marked and lightly softened.

Can I serve this as a main dish?

Yes, for a light meal. Add bread on the side or serve larger portions if you want it to carry dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The arugula will soften and the peaches will release some juice, so this salad is best eaten soon after serving. It does not freeze well.

Ingredients

• 1/4 cup extra virgin olive oil, plus more for brushing peaches
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 3 firm, ripe peaches, halved and pitted
• 5 cups baby arugula
• 4 ounces prosciutto, torn into pieces
• 8 ounces fresh mozzarella, torn into bite-size pieces
• 1/3 cup almonds, toasted and chopped
• 2 tablespoons fresh chives, snipped

1. In a medium bowl, whisk together \u003cstrong\u003e1/4 cup extra virgin olive oil\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons balsamic vinegar\u003c/strong\u003e, \u003cstrong\u003e1/4 tsp kosher salt\u003c/strong\u003e, and \u003cstrong\u003e1/8 tsp freshly ground black pepper\u003c/strong\u003e. Taste and season with additional \u003cstrong\u003ekosher salt\u003c/strong\u003e and \u003cstrong\u003efreshly ground black pepper\u003c/strong\u003e to taste. Set aside.
2. Heat a grill to medium. Brush \u003cstrong\u003e3 peach\u003c/strong\u003e halves lightly with olive oil and grill, turning once, until marked and slightly softened, about 5 minutes total. Let cool briefly, then cute each half into thirds.
3. Toss \u003cstrong\u003e5 cups baby arugula\u003c/strong\u003e and \u003cstrong\u003e4 ounces torn prosciutto\u003c/strong\u003e with enough vinaigrette to lightly coat. Transfer to a serving platter.
4. Arrange the grilled peaches and 8 ounces torn fresh\u003cstrong\u003e mozzarella\u003c/strong\u003e over the arugula. Sprinkle with \u003cstrong\u003e1/3 cup toasted almonds\u003c/strong\u003e and \u003cstrong\u003e2 tablespoons chopped chives\u003c/strong\u003e. Drizzle with the remaining vinaigrette andd season with additional \u003cstrong\u003ekosher salt\u003c/strong\u003e and \u003cstrong\u003efreshly ground black pepper\u003c/strong\u003e to taste.

Choose ripe peaches that give slightly when pressed but are still firm enough to slice. Our guide to How to Choose the Best Peaches for Every Recipe explains what to look for.

More Recipes With Peaches

• Peach Galette
• Grilled Peaches With Honey and Cinnamon
• Peach Salad with Cucumbers and Herbs
• Grilled Peach Salad With Arugula and Mozzarella
• Peach Cobbler With Buttermilk Biscuits

Expert Tips

• Spread the peaches into an even layer so the filling cooks at the same rate across the pan.
• Stir the melted butter into the topping until no dry flour pockets remain. That is what gives you crisp clusters instead of a dusty top.
• Bake until you see bubbling fruit at the edges, not just a browned top. The bubbling tells you the filling has heated through.
• If your peaches are especially ripe and juicy, expect more bubbling around the edges and give the crisp a few extra minutes to set after baking.

FAQs

Do I need to peel the peaches?

No. The skins soften as the crisp bakes. If you prefer a smoother filling, you can peel them first.

How do I know when the crisp is done?

Look for bubbling juices around the edges and peaches that are tender when pierced. The topping should be evenly golden brown.

Can I make peach crisp ahead?

Yes. Assemble it a few hours ahead and refrigerate, then bake before serving. The topping may soften a bit as it sits unbaked.

Can I use frozen peaches?

Yes, but thaw and drain them first so the filling does not turn too loose. You may still need a few extra minutes of baking time.

Storage

Store cooled peach crisp in a tightly covered baking dish or an airtight container in the refrigerator for up to 4 days. For longer storage, transfer portions to freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator and reheat in a 350 F oven until warmed through.

Ingredients

• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 3 pounds peaches, cut into 1/2-inch slices

1. Heat the oven to 375 F. Grease a 9-by-13-inch baking dish.
2. For the filling, in a large bowl, combine \u003cstrong\u003e1/2 cup packed light brown sugar\u003c/strong\u003e, \u003cstrong\u003e1/4 cup all-purpose flour\u003c/strong\u003e, \u003cstrong\u003e2 tsp fresh lemon juice\u003c/strong\u003e, and \u003cstrong\u003e1/4 tsp ground cinnamon\u003c/strong\u003e. Stir to blend, add \u003cstrong\u003e3 lb sliced peaches\u003c/strong\u003e, and toss until evenly coated. Transfer the filling to the prepared baking dish.
3. For the topping, in a small bowl, combine \u003cstrong\u003e3/4 cup all-purpose flour\u003c/strong\u003e, \u003cstrong\u003e1/2 cup packed light brown sugar\u003c/strong\u003e, and \u003cstrong\u003e1 tsp ground cinnamon\u003c/strong\u003e. Stir in \u003cstrong\u003e1/2 cup unsalted butter\u003c/strong\u003e, then mix in \u003cstrong\u003e1/2 cup chopped pecans\u003c/strong\u003e. Sprinkle the topping evenly over the \u003cstrong\u003epeaches\u003c/strong\u003e.
4. Bake the crisp for 40 to 50 minutes, until the \u003cstrong\u003epeaches\u003c/strong\u003e are tender, the filling is bubbling around the edges, and the topping is golden brown.
5. Set the baking dish on a wire rack and cool at least 15 minutes. Serve warm or at room temperature with \u003cstrong\u003evanilla ice cream\u003c/strong\u003e.

Look for ripe but firm peaches that will soften in the oven without releasing too much juice. Learn more about Choosing the Best Peaches for Every Recipe.

More Recipes With Peaches

• Grilled Peaches With Honey and Cinnamon
• Peach Salad with Cucumbers and Herbs
• Peach Crisp With Brown Sugar Pecan Topping
• Grilled Peach Salad With Arugula and Mozzarella
• Peach Cobbler With Buttermilk Biscuits

Expert Tips

• Keep the puff pastry cold before you fill it. Warm pastry gets soft fast and is harder to fold cleanly.
• Leave the full 2-inch border clear so the pastry can fold over without sliding off the fruit.
• Bake until the center juices look thick and glossy, not watery. That is the cue that the flour has done its job.
• If your peaches are very juicy, discarding the extra liquid matters here. It helps the pastry stay crisp instead of soggy.

Substitutions

• Swap the pure vanilla extract for almond extract in a smaller amount if you want a more pronounced bakery-style flavor.
• Replace ground cinnamon with ground cardamom for a less familiar but still good warm spice note.

FAQs

Do I need to peel the peaches?

No. The skins soften as the galette bakes and add a little color. Peel them only if you strongly prefer a smoother filling.

How do I keep the galette from leaking too much?

Discard the extra peach juices before arranging the fruit, and patch any cracks in the pastry before baking. A little bubbling is normal.

Can I use frozen peaches?

Yes, but thaw and drain them well first. Extra moisture can make the pastry soft and cause more overflow.

When is the galette done baking?

Look for a golden brown crust and peach juices that have turned syrupy and bubbling. If the pastry still looks pale, give it a few more minutes.

Storage

Store leftover galette in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices on a sheet pan in a 350 F oven until the pastry crisps back up. It can be frozen, wrapped well and stored in a freezer-safe container for up to 1 month, though the pastry will soften a bit after thawing.

Ingredients

• 1 sheet frozen puff pastry, thawed

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Stir together \u003cstrong\u003e¼ cup granulated sugar\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon all-purpose flour\u003c/strong\u003e, and \u003cstrong\u003e½ teaspoon ground cinnamon\u003c/strong\u003e in a small bowl.
3. Pit \u003cstrong\u003e1 pound peaches\u003c/strong\u003e and cut them into ½-inch-thick slices. Place the peaches in a medium bowl and sprinkle the sugar mixture over the top. Add \u003cstrong\u003e½ teaspoon vanilla extract\u003c/strong\u003e and gently fold until the peaches are evenly coated and no dry flour remains.
4. Unfold \u003cstrong\u003e1 sheet thawed puff pastry\u003c/strong\u003e on the prepared baking sheet. Gently roll it into a roughly 11-inch square, patching any cracks with your fingers.
5. Arrange the peaches in overlapping circles from the outside in, leaving a 2-inch border around the pastry. Leave any excess juice behind in the bowl. Dot the peaches with \u003cstrong\u003e1 tablespoon unsalted butter\u003c/strong\u003e.
6. Fold the pastry edges up and over the outer peaches, pleating and gently pressing the overlapping sections together. Patch any cracks to prevent the juices from escaping.
7. Whisk \u003cstrong\u003e1 large egg\u003c/strong\u003e with \u003cstrong\u003e1 teaspoon water\u003c/strong\u003e in a small bowl. Lightly brush the mixture over the exposed pastry, then sprinkle with \u003cstrong\u003e1 tablespoon coarse or granulated sugar\u003c/strong\u003e.
8. Bake for 25 to 30 minutes, until the pastry is puffed and deeply golden and the peach juices are bubbling and syrupy.
9. Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.

What to Serve With

• Spicy Sesame Cucumber Salad
• Quick Pickled Radishes with Beets and Peppercorns
• Baby Bok Choy With Tamari and Sesame
• Quick Pickled Red Onions

Expert Tips

• Let the salmon cook untouched for the first 2 to 3 minutes so the miso glaze can darken instead of sticking and tearing.
• If the broth tastes flat, add the second tablespoon of lemon juice a little at a time. That last bit of acid wakes up the whole bowl.
• Slice the green onions just before serving so they stay crisp and sharp against the warm broth.
• Start the black pepper light in both the glaze and broth, then adjust after tasting. Miso, soy sauce, and broth concentrate already bring plenty of saltiness.

Substitutions

• Honey can be swapped for maple syrup if you want a slightly deeper sweetness in the glaze.
• Jasmine rice can be replaced with sushi rice for a stickier bowl, but keep an eye on the package water ratio.
• Fresh lemon juice can be replaced with a small splash of extra rice wine vinegar if you want a sharper broth.

FAQs

Can I cook the salmon in the oven instead?

Yes. Roast it at 425 F until it flakes easily, usually 8 to 12 minutes depending on thickness. You will lose some of the dark pan-blackened finish.

Can I make the broth ahead?

Yes. The broth can be made 1 day ahead and reheated on the stove. Add the lemon juice after reheating if you want the brightest flavor.

What kind of salmon works best here?

Center-cut fillets around 4 to 5 ounces each cook most evenly. If your fillets are much thicker, give them a few extra minutes after turning.

Storage

Store the rice, salmon, broth, and toppings in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth and rice until hot, then add the salmon at the end so it does not overcook. Freeze the broth and rice well for up to 2 months. The salmon can be frozen, but the texture is better fresh.

Ingredients

• 4 salmon fillets, 4 to 5 ounces each
• 1 tablespoon plus 1 teaspoon white miso paste
• 1 tablespoon plus 1 teaspoon soy sauce
• 1 tablespoon plus 1 teaspoon honey or maple syrup
• 2 teaspoons sesame oil
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon black pepper, plus more to taste
• 1 tablespoon neutral oil

1. Rinse \u003cstrong\u003e1⅓ cups jasmine rice\u003c/strong\u003e under cold water until the water runs mostly clear. Combine the rice in a saucepan with \u003cstrong\u003e1⅔ cups water, 1 tablespoon plus 1 teaspoon grated ginger, and a pinch of salt\u003c/strong\u003e. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, remove from the heat, and let stand, covered, for 5 minutes before fluffing with a fork.
2. Bring a small saucepan of water to a boil. Add \u003cstrong\u003e2 cups frozen edamame \u003c/strong\u003eand cook for 2 to 3 minutes, until tender. Drain and set aside.
3. Stir together \u003cstrong\u003e1 tablespoon plus 1 teaspoon each white miso paste, soy sauce, and honey or maple syrup with 2 teaspoons sesame oil, ¼ teaspoon smoked paprika, and black pepper\u003c/strong\u003e. Pat the salmon dry and spread the glaze over the tops and sides.
4. Heat \u003cstrong\u003e1 tablespoon neutral oil \u003c/strong\u003ein a large nonstick or well-seasoned skillet over medium heat. Place the salmon glazed-side down in the skillet and cook undisturbed for 2 to 3 minutes, until deeply browned. Turn the salmon and cook for another 4 to 6 minutes, depending on thickness, until it flakes easily but remains moist in the center. Transfer to a plate.
5. Heat \u003cstrong\u003e1 teaspoon sesame oil\u003c/strong\u003e in a saucepan over medium heat. Add \u003cstrong\u003e1 tablespoon plus 1 teaspoon each grated ginger and garlic\u003c/strong\u003e and cook for about 1 minute, until fragrant. Pour in \u003cstrong\u003e4 cups chicken bone broth\u003c/strong\u003e and stir in \u003cstrong\u003e1 tablespoon soy sauce\u003c/strong\u003e and\u003cstrong\u003e 1 tablespoon rice vinegar\u003c/strong\u003e. Simmer gently for 8 to 10 minutes.
6. Remove the broth from the heat. Place \u003cstrong\u003e1 tablespoon white miso paste\u003c/strong\u003e in a small bowl, add a ladleful of hot broth, and whisk until smooth. Stir the mixture back into the saucepan. Taste and add the remaining miso, if needed. Finish with \u003cstrong\u003e1 tablespoon lemon juice\u003c/strong\u003e.
7. Divide the ginger rice among four shallow bowls. Add the edamame and top each bowl with a salmon fillet. Pour the hot broth around the rice, leaving the blackened tops of the salmon exposed. Finish with green onions, sesame seeds, and chili crisp.

What to Serve With

• Quick Pickled Red Onions
• Chimichurri Sauce Recipe
• Peach Salad with Cucumbers and Herbs
• Coconut Ginger Jasmine Rice
• Tzatziki Recipe

Expert Tips

• Patting the steak dry matters here. A dry surface gives you better browning and keeps the garlic butter from turning watery.
• Add the garlic only after the heat drops to medium-low so it turns fragrant instead of bitter.
• Spoon the pan butter over the bowls just before serving so it stays warm and coats the grains instead of disappearing into the pan.
• Cook the steak in 2 batches if your skillet is not very wide. Crowding is the fastest way to lose that browned edge.

Substitutions

• Sirloin can be swapped with ribeye or strip steak if you want a richer bite; both sear well but may leave a little more fat in the pan.
• Sweet potatoes can be replaced with cubed butternut squash; it roasts in a similar window and keeps the sweet-savory balance.
• Chimichurri sauce can be replaced with Basil Chimichurri Sauce if that is what you have on hand; expect a softer herb profile.

FAQs

Can I cook the steak ahead of time?

Yes. Cook it just shy of your preferred doneness, cool it, and refrigerate. Reheat briefly in a hot skillet so it warms through without overcooking.

What is the best cut of steak for these bowls?

Sirloin is a good pick because it stays beefy, cooks fast, and is usually easier on the budget than ribeye. Trim large exterior fat pieces before cubing if needed.

How do I keep the steak from steaming?

Use a large hot skillet, avoid overcrowding, and cook in batches. The pieces need space around them so moisture can cook off and the surface can brown.

Can I use greens instead of grains?

Yes. Arugula is a good base if you want a lighter bowl. Add the hot steak and sweet potatoes last so the greens soften a little without wilting completely.

Storage

Store assembled bowls or components in separate airtight containers in the refrigerator for up to 3 days. The steak and sweet potatoes reheat well in a skillet or microwave. Chimichurri and pickled onions are best kept cold and added after reheating. Freezing is not ideal for assembled bowls, but the cooked steak and sweet potatoes can be frozen in airtight containers for up to 2 months.

Ingredients

• 3 to 4 sweet potatoes, peeled and cubed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

1. Heat the oven to 425 F and line a sheet pan with parchment paper.
2. On the prepared sheet pan, toss the \u003cstrong\u003e3 to 4 cubed sweet potatoes\u003c/strong\u003e with \u003cstrong\u003e2 tbsp extra-virgin olive oil\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon kosher salt\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon black pepper\u003c/strong\u003e, \u003cstrong\u003e1/2 teaspoon garlic powder\u003c/strong\u003e, and \u003cstrong\u003e1/2 teaspoon smoked paprika\u003c/strong\u003e until evenly coated. Spread into a single layer.
3. Roast the \u003cstrong\u003esweet potatoes\u003c/strong\u003e for 20 to 25 minutes, turning once halfway through, until tender and lightly browned at the edges.
4. Pat dry the \u003cstrong\u003e2 lbs cubed sirloin\u003c/strong\u003e with paper towels. In a large bowl, toss the \u003cstrong\u003ecubed sirloin\u003c/strong\u003e with \u003cstrong\u003e1 tablespoon extra-virgin olive oil\u003c/strong\u003e, \u003cstrong\u003e2 teaspoons kosher salt\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon black pepper\u003c/strong\u003e, and \u003cstrong\u003e1 teaspoon garlic powder\u003c/strong\u003e.
5. In a large skillet over medium-high heat, sear the steak in a single layer, working in batches if needed, for 2 to 3 minutes per side.
6. In the same skillet over medium-low heat, add \u003cstrong\u003e2 tablespoons butter\u003c/strong\u003e and \u003cstrong\u003e3 cloves minced garlic\u003c/strong\u003e. Toss the steak in the \u003cstrong\u003egarlic butter\u003c/strong\u003e for 1 to 2 minutes, until the \u003cstrong\u003egarlic\u003c/strong\u003e is fragrant, then stir in \u003cstrong\u003e2 tbsp fresh parsley\u003c/strong\u003e. Take off heat.
7. Build the bowls with the rice, quinoa or greens as the base. Add the roasted \u003cstrong\u003esweet potatoes\u003c/strong\u003e and steak, then spoon any extra \u003cstrong\u003egarlic butter\u003c/strong\u003e from the pan over the top.
8. Finish each bowl with \u003cstrong\u003e\u003ca href=\u0022https://delishably.com/recipes/quick-pickled-red-onions\u0022 data-type=\u0022post\u0022 data-id=\u002252534\u0022\u003equick pickled onions\u003c/a\u003e\u003c/strong\u003e and\u003cstrong\u003e \u003ca href=\u0022https://delishably.com/recipes/chimichurri-sauce-recipe\u0022 data-type=\u0022post\u0022 data-id=\u002251210\u0022\u003echimichurri sauce\u003c/a\u003e\u003c/strong\u003e. Top with \u003cstrong\u003esliced avocado\u003c/strong\u003e and \u003cstrong\u003etoasted pepitas\u003c/strong\u003e and serve right away.

What to Serve With

• Glazed Sesame Ginger Tofu
• Grilled BBQ Chicken
• Honey Soy Shrimp With Lemon and Herbs
• Lemongrass Chicken Bowls with Carrot Salad
• Honey Soy Salmon Bowls with Sesame Cucumber Salad

Expert Tips

• Dry the romaine well after washing so the dressing clings instead of sliding to the bottom of the bowl.
• If the dressing tightens up as it sits, whisk in 1 tablespoon water at a time until it loosens back up.
• For the best texture, dress the salad right before serving and save the last handful of peanuts for the top.
• Seed the jalapeño thoroughly if you want the salad mild. Leave a few seeds if you want a little more heat.
• Start with the lower end of the dressing ingredients and adjust after tasting. Peanut butter brands vary, so a little extra water or lime juice is normal.
• I like to add the avocado and most of the peanuts at the end so the salad stays crisp and the avocado does not get mashed into the dressing.

Substitutions

• Use almond butter in place of creamy peanut butter for a slightly less sweet, toasty dressing.
• Replace edamame with cooked chickpeas for a different texture and a pantry-friendly option.
• Use napa cabbage instead of green cabbage for a softer, lighter crunch.

FAQs

Can I make the dressing ahead?

Yes. Make it up to 4 days ahead and refrigerate it in a jar or airtight container. Stir or whisk before using, then loosen with a little water if it has thickened.

How do I keep the avocado from getting mushy?

Add it at the very end and fold it in with a broad spoon or spatula. Keeping the salad lightly dressed before adding it also helps the pieces stay intact.

Is this salad spicy?

It has mild heat from the jalapeño and red pepper flakes. For less heat, seed the jalapeño well and start with a small pinch of flakes.

Can I turn this into a main dish?

Yes. Add grilled chicken, shrimp, or tofu and serve a larger portion. The edamame helps, but extra protein makes it more filling for dinner.

Storage

Store the salad and dressing in separate airtight containers in the refrigerator for up to 3 days. If already dressed, refrigerate in an airtight container and eat within 1 day for the best texture. Avocado is best added just before serving. The dressing does not freeze especially well because it can separate, and the salad itself is not a good freezer candidate.

Ingredients

• 4 cups green cabbage, thinly sliced
• 2 cups red cabbage, thinly sliced
• 2 romaine hearts, chopped
• 2 large carrots, peeled and grated
• 1 red bell pepper, thinly sliced
• 1-2 jalapeños, seeded and finely chopped
• 4 to 5 green onions, thinly sliced
• 1/2 bunch fresh cilantro, roughly chopped
• 1 1/2 cups shelled edamame, cooked and cooled
• 1 avocado, diced
• 1 1/2 cups roasted peanuts, roughly chopped

1. In a medium bowl, whisk together \u003cstrong\u003e1/3 cup creamy peanut butter\u003c/strong\u003e, \u003cstrong\u003e1/3 cup water\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons each of honey\u003c/strong\u003e, \u003cstrong\u003eavocados oil\u003c/strong\u003e, \u003cstrong\u003erice vinegar\u003c/strong\u003e, \u003cstrong\u003esoy sauce\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon sesame oil\u003c/strong\u003e, \u003cstrong\u003e2 grated garlic cloves\u003c/strong\u003e, \u003cstrong\u003e1/8 teaspoon crushed red pepper flakes\u003c/strong\u003e, and \u003cstrong\u003e1-2 tablespoons lime juice\u003c/strong\u003e until smooth. Add more \u003cstrong\u003ewater\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon\u003c/strong\u003e at a time, until the dressing is pourable but still creamy. Taste and adjust with more \u003cstrong\u003elime juice\u003c/strong\u003e, \u003cstrong\u003esoy sauce\u003c/strong\u003e, \u003cstrong\u003ehoney\u003c/strong\u003e, or \u003cstrong\u003erice vinegar\u003c/strong\u003e as needed.
2. In a large bowl, combine \u003cstrong\u003e4 cups green cabbage\u003c/strong\u003e, \u003cstrong\u003e2 cups red cabbage\u003c/strong\u003e, \u003cstrong\u003e2 romaine hearts\u003c/strong\u003e, \u003cstrong\u003e2 large carrots\u003c/strong\u003e, \u003cstrong\u003e1 red bell pepper\u003c/strong\u003e, \u003cstrong\u003e1-2 jalapeño\u003c/strong\u003es, \u003cstrong\u003e4 to 5 green onions\u003c/strong\u003e, \u003cstrong\u003e1/2 bunch fresh cilantro\u003c/strong\u003e, and \u003cstrong\u003e1 1/2 cups shelled edamame\u003c/strong\u003e.
3. Drizzle with enough dressing to lightly coat the salad, then toss well. Add more dressing as needed.
4. When ready to serve, fold in \u003cstrong\u003e1 avocado\u003c/strong\u003e and most of \u003cstrong\u003e1 1/2 cups roasted peanuts\u003c/strong\u003e.
5. Transfer to a serving bowl and finish with the remaining peanuts. If you like, add extra cilantro and a squeeze of lime before serving.

What to Serve With

• Basmati Rice Pilaf
• Garlic Lemon Broccolini
• Creamy Mashed Potatoes
• Crispy Roasted Potatoes
• Peach Chutney

Expert Tips

• Use a thermometer in the thickest part of the larger tenderloin. That is the easiest way to keep the meat juicy instead of guessing by time alone.
• Slice across the grain after resting. Thin slices stay more tender, especially if you are serving the pork later or using leftovers.
• If your tenderloins are especially small, start checking earlier so they do not drift past 145 F.

Substitutions

• Neutral oil can be swapped with avocado oil if that is what you keep on hand. The flavor stays mild and the marinade behaves the same way.
• Ground ginger can be replaced with 1 teaspoon freshly grated ginger for a sharper ginger note and a slightly brighter finish.
• Soy sauce can be replaced with tamari if needed. The roast will stay savory with a similar color and texture.

FAQs

Can I marinate the pork longer than overnight?

Yes. Up to 24 hours is fine. Past that, the soy sauce can start to firm up the exterior too much.

What internal temperature should pork tenderloin reach?

Cook it to 145 F in the thickest part, then let it rest before slicing. That keeps it cooked through without drying it out.

Can I use pork loin instead of tenderloin?

Not for the same timing. Pork loin is larger and less tender, so it needs a different cook time and can dry out if treated the same way.

Can I serve this cold?

Yes. Thin slices are good chilled for sandwiches, rice bowls, or a simple lunch plate with vegetables and sauce.

Storage

Store sliced pork in an airtight container in the refrigerator for up to 4 days. Keep any pan juices with the meat so it stays moist when reheated. It freezes well for up to 2 months in a freezer-safe container or zip-top bag. Thaw in the refrigerator before reheating.

Ingredients

• 2 pounds whole pork tenderloins

1. In a large zip-top bag or shallow dish, combine \u003cstrong\u003e2 tablespoons soy sauce\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons neutral oil\u003c/strong\u003e, \u003cstrong\u003e1 to 2 minced garlic cloves\u003c/strong\u003e, and \u003cstrong\u003e1/2 tsp ground ginger\u003c/strong\u003e. Add \u003cstrong\u003e2 lb whole pork tenderloins\u003c/strong\u003e and turn to coat well. Marinate in the refrigerator overnight, turning once if possible.
2. Remove the pork from the refrigerator about 30 minutes before roasting. Heat the oven to 375 F.
3. Roast the pork tenderloins until the thickest part reaches 145 F on an instant-read thermometer, about 25 to 40 minutes, depending on thickness. Let rest for at least 3 minutes before slicing.

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Miso-Maple Roasted Salmon
• Marinated Skirt Steak
• Lemon Dijon Baked Chicken Thighs Recipe

Expert Tips

• Cut the melon into similar bite-size pieces so the salad is easier to serve and the dressing spreads evenly.
• Start by tossing lightly once the dressing goes in. Overmixing can crack the feta and make the bowl watery.
• Taste after tossing. Depending on how sweet the melon is, the salad may need another small squeeze of lime or a pinch of salt.
• Use cold melon and cold feta so the salad stays crisp when dressed.
• If your watermelon is especially juicy, let the cubes sit on a towel-lined tray for a few minutes before assembling the salad.

Substitutions

• Lime zest and lime juice can be swapped for lemon zest and lemon juice if you want a slightly softer citrus edge.
• Feta cheese can be replaced with goat cheese for a creamier texture and a tangier finish.
• Sweet onion can be left out if you want a cleaner, fruit-forward salad with less bite.

FAQs

Can I make this salad ahead?

Yes. Prep the fruit, tomatoes, onion, and dressing a few hours ahead, then toss with feta and mint right before serving for the best texture.

What kind of balsamic works best here?

Use a standard balsamic vinegar, not a thick glaze. A glaze can make the salad too sweet and heavy.

How do I keep the salad from getting watery?

Use chilled fruit, drain any excess juice from the cutting board, and wait to dress the salad until close to serving.

Can I leave out the onion?

Yes. The salad still tastes balanced without it, especially if your melon is very ripe and your feta is nice and salty.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The melon will release more liquid as it sits, so stir once before serving again. This salad does not freeze well; the fruit softens and the feta loses its texture after thawing.

Ingredients

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon lime zest
• 1 lime juiced
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 4 cups watermelon cubes, from a seedless watermelon
• 4 cups cantaloupe cubes
• 1 cup cherry tomatoes, halved
• 2 tablespoons sweet onion, diced
• 1 cup feta cheese, crumbled
• 1/4 cup mint, rough chopped

1. In a small bowl, stir together \u003cstrong\u003e1/4 cup extra virgin olive oil\u003c/strong\u003e, \u003cstrong\u003e2 tbsp balsamic vinegar\u003c/strong\u003e, \u003cstrong\u003e1 tsp lime zest\u003c/strong\u003e, \u003cstrong\u003ejuice\u003c/strong\u003e from \u003cstrong\u003e1 lime juice\u003c/strong\u003e, \u003cstrong\u003e2 tsp kosher salt\u003c/strong\u003e, and \u003cstrong\u003e1/2 tsp black pepper\u003c/strong\u003e until combined.
2. In a large bowl, add \u003cstrong\u003e4 cups watermelon cubes\u003c/strong\u003e, \u003cstrong\u003e4 cups cantaloupe cubes\u003c/strong\u003e, \u003cstrong\u003e1 cup cherry tomatoes\u003c/strong\u003e, \u003cstrong\u003e2 tbsp sweet onion\u003c/strong\u003e, and \u003cstrong\u003e1 cup feta cheese\u003c/strong\u003e. Stir gently to combine.
3. In the large bowl, toss the salad with the dressing until lightly coated.
4. Sprinkle \u003cstrong\u003e1/4 cup mint\u003c/strong\u003e over the salad and serve.

A good watermelon does most of the work in a summer salad. When the fruit is sweet, juicy, and properly ripe, you do not need much more than crisp cucumber, salty feta, fresh mint, and a little lemon to turn it into something worth serving all season.

The trick is choosing the right melon before you start cutting. The outside will not tell you everything, but it does give you a few useful clues. Use a few signs together, and you have a much better chance of bringing home a watermelon that is sweet, juicy, and sturdy enough for salad.

Look for a Creamy Yellow Field Spot

The field spot is the pale patch on one side of the watermelon where it sat on the ground as it grew.

A good field spot should be creamy yellow or buttery yellow. That usually means the melon had enough time to ripen before it was picked. A white or very pale green spot can be a sign that the watermelon was harvested too early.

Choose One That Feels Heavy for Its Size

A good watermelon should feel heavier than it looks. Pick up a few that are similar in size and choose the one that feels the heaviest.

Watermelon is mostly water, so weight is one of the easiest clues that the inside is juicy. A melon that feels light for its size may be dry, underripe, or past its best.

Tap It and Listen

• Give the watermelon a firm tap with your knuckles.
• A ripe watermelon usually has a deep, hollow sound. A flat or dull sound can mean the melon is underripe, overripe, or less juicy inside.
• The tap test is not foolproof, but it is helpful when you use it with the field spot and weight.

Check the Rind

• The rind should be firm, hard, and dull rather than shiny. A shiny rind can be a sign the watermelon is underripe.
• Skip any melon with soft spots, deep cracks, bruises, leaking, or mushy areas. Small surface scratches are usually fine, but the watermelon should feel solid all the way around.

Look for an Even Shape

• Choose a watermelon that is round or oval and evenly shaped. Odd lumps, dents, or flat areas can mean it grew unevenly, which may affect the texture inside.
• The shape does not need to be perfect, but it should look balanced and feel firm.

What About Webbing?

• Brown web-like lines or rough patches on the rind are usually harmless. Some people use them as a sign of sweetness, but they are not as reliable as weight, the field spot, and sound.
• A little webbing is fine. Softness, cracks, or leaking are the signs to avoid.

Quick Checklist for Picking a Watermelon

The best watermelon usually has:

• A creamy yellow field spot
• A heavy feel for its size
• A deep, hollow sound when tapped
• A firm, dull rind
• An even shape
• No soft spots, cracks, or leaking

Watermelon Cucumber Feta Salad

Sweet watermelon, crisp cucumber, salty feta, and fresh mint make an easy summer salad with lemon and olive oil.

This is the kind of salad that depends on simple ingredients doing their jobs. The watermelon should be cold and juicy, the cucumber should add crunch, and the feta should bring enough salt to balance the sweetness. Lemon zest and juice keep it bright, while mint makes the whole bowl feel fresh without needing a heavy dressing.

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Miso-Maple Roasted Salmon
• Marinated Skirt Steak
• Lemon Dijon Baked Chicken Thighs Recipe

Tips for the Best Watermelon Salad

• Use cold watermelon. The salad tastes best when the watermelon is fully chilled before cutting.
• Slice the red onion thinly. A little onion goes a long way, so keep the slices delicate enough to blend into the salad.
• Add the feta and mint close to serving. This keeps the salad fresh and prevents the feta from breaking down too much.
• Do not overdress it. Watermelon releases juice as it sits, so a little lemon and olive oil are enough.

How to Store Watermelon

A whole watermelon can sit at room temperature for a day or two if you plan to cut it soon. For longer storage, keep it in the refrigerator if you have space.

Once cut, wrap watermelon tightly or store it in an airtight container in the refrigerator. Cut watermelon is best within 3 to 4 days.

The Easiest Rule to Remember

When in doubt, choose the watermelon that feels heavy and has a creamy yellow field spot. Those two signs are the best place to start, especially when you are standing in front of a whole bin and every melon looks the same.

Ingredients

• 1/2 watermelon, cubed
• 1 Persian cucumber, sliced
• 1/4 small red onion, thinly sliced
• 1/2 cup crumbled feta
• 1/4 cup fresh mint leaves, torn or thinly sliced
• zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• salt and freshly cracked black pepper, to taste

1. Add the cubed watermelon, sliced cucumber, and thinly sliced red onion to a large serving bowl.
2. Sprinkle the feta, mint, and lemon zest over the top.
3. Drizzle with the lemon juice and olive oil, then season lightly with salt and freshly cracked black pepper.
4. Toss gently, just until everything is combined. Taste and add more feta, mint, lemon juice, or salt as needed.
5. Serve right away, or chill briefly before serving.

Related Recipes

• No-Bake Lemonade Pie
• Peanut Buster Parfait Ice Cream Cake
• Brown Butter Chocolate Chunk Cookies
• Chocolate Cream Pie

Expert Tips

• Use the parchment overhang to lift the slab out in one piece, then warm the knife under hot water and wipe it dry between cuts for neater edges.
• Let the bars freeze fully before slicing. If the center still has any softness, the layers will slide instead of cutting cleanly.
• Wrap individual bars after the final freeze so dessert is already portioned and ready to grab from the freezer.

Substitutions

• Key lime juice can be replaced with regular lime juice if that is what you have. The bars will be a little less sharp but still bright and balanced.
• Salted butter can be replaced with unsalted butter. Add the optional crust salt if you want the same sweet-salty edge.

FAQs

Can I use regular limes instead of Key limes?

Yes. Regular lime juice works well here. The flavor is a little less floral and slightly less tart, but the bars still set and slice the same way.

Do I need a food processor for the crust?

No. Crush the graham crackers in a zip-top bag with a rolling pin until very fine, then stir them with the melted butter.

Why is my filling not holding firm enough?

The whipped cream may have been underbeaten or the bars may need more freezer time. Beat to stiff peaks and freeze until the center is fully firm.

Can I cut these smaller for a party tray?

Yes. Once the slab is fully frozen, cut it into 12 or 16 smaller pieces for easier serving. A hot, dry knife gives the cleanest edges.

Storage

Store the bars in an airtight container in the freezer for up to 2 weeks, with parchment between layers if stacked. They do not need refrigerator storage and will soften too much there. These freeze very well, either as a whole slab wrapped tightly or as individually wrapped bars for easier serving.

Ingredients

• 12 ounces graham crackers (about three sleeves)
• 1 1/2 cup salted butter, melted

1. In an 8-by-8-inch baking pan, line the pan with parchment paper, leaving overhang on 2 sides.
2. In a food processor, pulse \u003cstrong\u003e12 oz graham crackers\u003c/strong\u003e into fine crumbs. Add the \u003cstrong\u003e1.5 cup melted salted butter\u003c/strong\u003e, and pulse a few more times until evenly moistened.
3. In the prepared pan, press half of the graham mixture firmly into the bottom of the pan using the bottom of a measuring cup. Freeze for 20 to 30 minutes.
4. For the filling, beat\u003cstrong\u003e 2 cups heavy whipping cream\u003c/strong\u003e to stiff peaks. Add \u003cstrong\u003e14-oz can sweetened condensed milk\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon lime zest\u003c/strong\u003e, \u003cstrong\u003e1/3 cup Key lime juice\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon vanilla extract\u003c/strong\u003e, and \u003cstrong\u003e1/4 teaspoon kosher salt\u003c/strong\u003e, and mix until combined.
5. Over the frozen crust, spread the filling in an even layer. Cover and freeze for 2 to 4 hours, or until firm.
6. Over the frozen filling, sprinkle the remaining graham mixture evenly. Using the bottom of a measuring cup, press firmly to form a compact top crust.
7. Cover and freeze for two hours. Lift from the pan and cut into 9 bars. For the cleanest handheld bars, freeze the cut bars again for 30 to 60 minutes before serving or wrapping.

Both methods work well. Choose husk-on for softer, juicier corn, and husk-off for more char and smoky flavor.

Quick Guide

Grill Heat: Medium to medium-high
Time: 8 to 15 minutes
Best for tender corn: Grill with the husk on
Best for charred corn: Grill without the husk

Grilling Corn in the Husk

Grilling corn in the husk is the gentler method. The husk protects the kernels from direct heat, so the corn cooks through without drying out. It is a good choice when you want juicy, tender corn with just a little smoky flavor.

To grill corn this way, pull back the husks, remove the silk, then fold the husks back over the ears. Place the corn on a medium grill and cook for 12 to 15 minutes, turning occasionally, until the kernels are tender.

Corn grilled in the husk will be soft, juicy, and lightly smoky, with very little char. It is especially good when the corn is very fresh and sweet because the method lets the natural flavor come through.

Grilling Corn Without the Husk

Grilling corn without the husk gives you more flavor from the grill. The kernels sit directly over the heat, so they brown, blister, and char in spots. This method is better when you want a stronger grilled flavor and a little more texture.

Remove the husks and silk completely, then lightly coat the corn with oil or melted butter. Grill over medium-high heat for 8 to 10 minutes, turning every few minutes, until the corn is tender and charred in spots.

Corn grilled without the husk has more caramelization, a firmer bite, and a smokier flavor. Watch it closely, since the natural sugars in corn can brown quickly over direct heat.

Should You Grill Corn With or Without the Husk?

Use the husk-on method when you want softer, juicier kernels and less char. Use the husk-off method when you want smoky edges, caramelization, and corn that can stand up to butter, lime, cheese, chili powder, or other toppings.

For a little of both, start the corn in the husk until it is mostly tender, then pull the husks back and finish the corn directly on the grill for a few minutes.

What to Serve With Grilled Corn

Grilled corn works with almost any summer meal, from burgers and steak to chicken, ribs, fish tacos, salads, and cookout sides.

• Grilled Cheeseburgers
• Grilled Flank Steak Caprese
• Grilled BBQ Chicken
• BBQ Baby Back Ribs
• Grilled Fish Tacos With Lime Crema
• Easy Cookout Salads and Sides

Expert Tips

• If the husks are dry and brittle, peel them back slowly so they do not tear off before you can fold them back over the corn.
• For husk-free corn, turn it every 2 to 3 minutes so the kernels char in spots without drying out.
• Start with a light hand on the salt and pepper, then add more after the butter or lime goes on so the seasoning sticks better.
• The husk-on method is best when the corn is especially fresh because it keeps the kernels plump and juicy.
• The husk-off method is the better pick if you want smoky edges and topping-friendly corn.

Substitutions

• Neutral oil can be swapped with melted butter if you want a richer finish and a little more browning on husk-free corn.
• Lime wedges can be replaced with a light squeeze of lemon for a sharper citrus note.
• Grated cheese can be left off for a simpler side, or you can use a salty hard cheese for a more savory finish.

FAQs

Which method is better for sweeter corn?

Husk-on is usually the better choice. It traps steam and keeps the kernels plump, so the natural sweetness stands out more.

How do I know when grilled corn is done?

The kernels should look bright, feel tender when pierced, and give a little when pressed. Husk-free corn should also have light char in spots.

Can I grill corn ahead of time?

Yes. Grill it a few hours ahead, then reheat and finish with butter and seasonings right before serving.

Do I need to soak the corn first?

No. For these methods, soaking is not necessary. Fresh corn cooks well as written whether you leave the husk on or remove it.

Storage

Store leftover grilled corn in an airtight container in the refrigerator for up to 3 days. Remove the kernels from the cob if that saves space or makes reheating easier. Reheat in a skillet, microwave, or wrapped in foil on the grill until hot. It freezes reasonably well once cut from the cob, though the texture softens a bit after thawing.

Related Guides

• How to Grill Juicy Burgers

Ingredients

• 4 ears fresh corn
• 1 to 2 tablespoons neutral oil or melted butter, optional
• Salt, to taste
• Freshly ground black pepper, to taste
• Butter, herbs, lime wedges, chili powder, or grated cheese

1. Heat the grill to medium.
2. Pull back the husks from \u003cstrong\u003e4 ears fresh corn\u003c/strong\u003e without removing them completely. Remove the silk, then fold the husks back over the corn.
3. Place the corn on the grill and cook for 12 to 15 minutes, turning occasionally, until the kernels are tender.
4. Let the corn cool slightly, then pull back or remove the husks. Season with \u003cstrong\u003ebutter, salt\u003c/strong\u003e, \u003cstrong\u003epepper\u003c/strong\u003e, and any toppings you like.
5. Heat the grill to medium-high.
6. Remove the husks and silk from \u003cstrong\u003e4 ears fresh corn\u003c/strong\u003e. Lightly brush the corn with \u003cstrong\u003e1 to 2 tbsp neutral oil\u003c/strong\u003e.
7. Place the corn directly on the grates and grill for 8 to 10 minutes, turning every few minutes, until tender and lightly charred on all sides.
8. Remove from the grill and season with \u003cstrong\u003ebutter\u003c/strong\u003e, \u003cstrong\u003esalt\u003c/strong\u003e,\u003cstrong\u003e pepper\u003c/strong\u003e, and any toppings you like.

What to Serve With

• Spicy Sesame Cucumber Salad
• Quick Pickled Radishes with Beets and Peppercorns
• Air Fryer Shishito Peppers
• Baby Bok Choy With Tamari and Sesame

Expert Tips

• Let the beef sit undisturbed for a minute or 2 at the start so it browns instead of steaming.
• If the skillet looks dry after draining the beef, add just enough neutral oil to coat the pan before the garlic and ginger go in.
• Keep the cabbage at a quick sizzle. If the heat is too low, it will give off water and soften before it picks up any flavor.
• If the noodles are packed tightly, separate them in the sauce a little at a time so they do not tear into short pieces.
• Start very light on salt here and finish seasoning at the end. Between the soy sauce and the reduced sauce, it does not usually need much more.

Substitutions

• Use chili garlic sauce in place of sriracha. The heat lands a little sharper and the sauce may be slightly thicker.
• Swap low-sodium soy sauce for tamari if needed. The flavor stays close, though the finished dish can taste a little deeper and less sweet.
• Replace red cabbage with green cabbage. It softens a bit more and gives the stir-fry a milder cabbage flavor.

FAQs

Can I use dried udon instead of fresh?

Yes. Cook it separately until just shy of done, then add it to the skillet and toss in the sauce so it finishes there.

How do I keep the sauce from getting too salty?

Use low-sodium soy sauce and wait until the end to adjust seasoning. As the sauce reduces, the salt becomes more concentrated.

Can I make the sauce ahead?

Yes. Whisk it together up to 2 days ahead and refrigerate it in a jar or covered container. Shake or stir before using.

What if my sauce gets too thick?

Add a small splash of water and toss over low heat until the noodles loosen and the sauce turns glossy again.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to loosen the sauce, or microwave in short bursts, stirring between each. This dish freezes fairly well for up to 2 months, though the cabbage softens more after thawing.

Ingredients

• 1 pound ground beef
• kosher salt and freshly cracked black pepper, to taste
• neutral oil, as needed
• 4 cups red cabbage, thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 2 packages fresh udon noodles
• 2 green onions, thinly sliced, for garnish

1. In a small bowl, whisk together \u003cstrong\u003e1/2 cup low-sodium soy sauce\u003c/strong\u003e, \u003cstrong\u003e2 tbsp rice vinegar\u003c/strong\u003e, \u003cstrong\u003e1 tbsp brown sugar\u003c/strong\u003e, \u003cstrong\u003e2 tsp sriracha\u003c/strong\u003e, \u003cstrong\u003e1 tsp freshly cracked black pepper\u003c/strong\u003e, and \u003cstrong\u003e2 tsp sesame oil\u003c/strong\u003e. Set aside.
2. In a large skillet over medium-high heat, cook the \u003cstrong\u003e1 lb ground beef\u003c/strong\u003e, seasoning lightly with \u003cstrong\u003ekosher salt and freshly cracked black pepper\u003c/strong\u003e and breaking it up as it browns. Remove beef from the skillet and drain any excess fat.
3. In the same skillet, add a small drizzle of \u003cstrong\u003eneutral oil\u003c/strong\u003e if needed, then add \u003cstrong\u003e4 cloves minced garlic\u003c/strong\u003e, \u003cstrong\u003e2 tsp freshly grated ginger\u003c/strong\u003e, and \u003cstrong\u003e4 cups red cabbage\u003c/strong\u003e. Cook for 3 to 5 minutes, until the cabbage begins to soften.
4. Return the beef to the skillet and pour in the sauce. Simmer for 5 to 10 minutes, until the sauce reduces slightly and coats the beef and cabbage.
5. Add \u003cstrong\u003e2 packages fresh udon noodles\u003c/strong\u003e and toss until the noodles are loosened, coated in sauce, and heated through.
6. Remove from the heat, finish with \u003cstrong\u003ethe sliced green onions\u003c/strong\u003e, and serve hot.

What to Serve With

• Spicy Sesame Cucumber Salad
• Quick Pickled Red Onions
• Garlic Naan
• Coconut Ginger Jasmine Rice

Expert Tips

• Let the beef brown for a minute or two before stirring too much. That gives you better color and deeper flavor than constant breaking and moving.
• Whisk the curry paste into the coconut milk well at the start so you do not end up with concentrated pockets of heat in the broth.
• Stir the cornstarch slurry right before it goes into the skillet. It settles fast, and a quick stir keeps the sauce thickening evenly.
• If the beef gets too tight after thickening, splash in a spoonful of warm broth from the saucepan to loosen it without dulling the flavor.
• The broth and beef are both well seasoned, so start with a modest amount of broth in each bowl and add more as you eat.

Substitutions

• Ground beef can be replaced with ground turkey, but the finished bowl will be a little leaner and less rich.
• Beef broth can be replaced with chicken broth if that is what you have on hand; the broth will taste a little lighter.
• Cucumber can be replaced with thinly sliced radishes for a sharper, crisper finish.

FAQs

Can I make the broth ahead?

Yes. Make the broth up to 2 days ahead and refrigerate it in a sealed container. Reheat it over low heat and whisk before serving if it separates a bit.

Why is my sauce not thickening?

The skillet may not be hot enough, or the slurry may have settled. Stir the slurry again, add it to a simmering pan, and cook for 1 to 2 minutes while stirring.

Storage

Store the beef, broth, rice, and toppings in separate airtight containers in the refrigerator for up to 4 days. The beef and broth reheat well on the stove or in the microwave. Rice can be reheated with a splash of water. Cucumber is best sliced fresh. The beef and broth freeze well for up to 2 months; thaw in the refrigerator before reheating.

Ingredients

• 1 can full-fat unsweetened coconut milk
• 1 tablespoon sesame oil
• 3 tablespoons red curry paste
• 2 cups beef broth or beef bone broth
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon gochujang, optional
• juice of 1 lime

1. In a small saucepan over medium heat, warm 1 tablespoon sesame oil. Add 3 tablespoons red curry paste, 3 minced garlic cloves, and 1 tablespoon minced fresh ginger, and cook for about 1 minute, stirring often, until fragrant.
2. Stir in 1 can unsweetened coconut milk, 2 cups beef broth or beef bone broth, 1 tablespoon soy sauce, and 1 tablespoon gochujang, if using. Bring the broth to a gentle boil, then reduce the heat and simmer for 10 minutes. Stir in the juice of 1 lime and keep warm.
3. In a large skillet over medium-high heat, cook 1 pound ground beef with 1 small diced white onion, 1 tablespoon minced garlic, and 1 tablespoon minced fresh ginger, breaking up the beef as it browns. Drain excess fat if needed.
4. In a small bowl, stir together 4 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon honey, and 1/2 tablespoon sriracha, if using. Pour the sauce over the beef mixture and bring it to a simmer.
5. In a small bowl, stir 1 tablespoon cornstarch with 1 tablespoon water to make a slurry. Pour the slurry into the beef mixture and cook, stirring, until the sauce thickens and coats the beef.
6. Divide 4 cups cooked jasmine rice among 4 bowls. Ladle the warm coconut curry broth around the rice, then top with the sticky beef. Finish with sliced cucumber, green onions, chili oil or chili crisp, black sesame seeds, and lime wedges.

Grilling burgers seems easy until the patties stick to the grates, puff up in the middle, dry out, or look browned outside while still being undercooked inside. The good news is that burgers become much more predictable once you know a few basics: use the right beef, shape the patties gently, start with a hot clean grill, and check doneness with a thermometer instead of guessing.

This guide focuses on a simple gas-grill method for classic beef burgers, with a section on charcoal below. You will learn what to buy, how to shape the patties, what grill temperature to use, when to flip, how long burgers usually take, and how to avoid the most common problems before dinner starts feeling harder than it should.

Quick Answer: How to Grill Burgers

To grill burgers, preheat a gas grill to medium-high heat, about 375–400°F. Use 80/20 ground beef, shape the meat gently into patties slightly wider than the buns, and press a shallow dimple into the center of each patty. Season the outside with salt and pepper right before grilling.

Here is the basic method:

• Place the burgers over direct heat.
• Let the first side sear without moving the patties too soon.
• Flip once when the burgers release easily from the grates.
• Use time as a guide, not the final answer.
• Check the thickest part of each burger with an instant-read thermometer.
• Cook ground beef to 160°F for food safety.
• Add cheese during the last 30–60 seconds if making cheeseburgers.
• Toast the buns briefly, move the burgers to a clean plate, rest for a few minutes, and serve.

Cook time will vary by patty thickness, grill heat, and whether the burgers are fresh or frozen, so the thermometer matters more than the timer.

What You Need

For classic grilled burgers, you do not need much. The most important tools are a hot grill, a sturdy spatula, a clean plate for cooked burgers, and an instant-read thermometer.

Equipment

• Gas grill
• Grill brush or scraper
• Oil for the grates
• Sturdy spatula
• Instant-read thermometer
• Clean plate or platter for cooked burgers

Use a separate clean plate for finished burgers, not the plate that held the raw patties. That small step keeps the grilling process simple, safe, and organized.

The Best Beef for Grilled Burgers

For classic grilled burgers, 80/20 ground beef is the best default choice. That means the beef is about 80% lean meat and 20% fat, which gives the burger enough fat to stay juicy on the grill without needing a complicated mix of ingredients.

Leaner beef can work, but it is less forgiving. A very lean patty dries out faster, especially over direct heat, and it gives you less room for error if the burgers cook a minute or two longer than planned. If you are new to grilling burgers, 80/20 beef gives you a better safety net.

Keep the meat simple. Salt and pepper are enough for a classic grilled burger, and the seasoning should go on the outside of the patty right before grilling. Avoid overmixing the beef or packing it tightly. The more you work the meat, the denser the burger can become.

Fresh patties usually give you the most control, but frozen patties can also be grilled when needed. If you use store-bought frozen patties, follow the package directions, give them extra time, and still check them with a thermometer before serving.

How to Shape Burger Patties

Divide the beef into even portions before shaping so the burgers cook at about the same pace. For a standard burger, gently form each portion into a patty that is slightly wider than the bun. Burgers shrink as they cook, so starting a little wider helps the finished patty fit the bun better.

Handle the meat lightly. You want the patty to hold together, but you do not want to compress it into a hard disk. Press the edges together just enough to keep the shape even, then make a shallow dimple in the center of each patty with your thumb or the back of a spoon.

That small dimple helps the burger cook more evenly and keeps it from puffing up too much in the middle. It does not need to be deep. A slight indentation is enough.

Season the outside of the patties with salt and pepper just before they go on the grill. If you want to use another seasoning blend, keep it simple and sprinkle it on the outside rather than mixing a lot of ingredients into the beef. For a basic grilled burger, the goal is a loose, evenly shaped patty that can sear well and stay juicy.

What Temperature Should the Grill Be for Burgers?

For gas-grilled burgers, preheat the grill to medium-high heat, about 375–400°F. This range is hot enough to sear the outside of the patties, but it is still manageable for beginners who want time to flip, check doneness, and avoid burning the outside before the center is cooked.

Some grills run hotter or cooler than their built-in thermometer suggests, so treat the number as a guide. A range of about 350–400°F can still work depending on patty thickness, grill style, and how often the lid is opened. Thicker patties may need slightly gentler heat so the outside does not brown too quickly before the center reaches a safe temperature.

Use direct heat for the main cooking. On a gas grill, that means the burgers go over the lit burners. Close the lid between checks to help the grill hold steady heat, but open it as needed if flare-ups happen or if the burgers are cooking too quickly.

Very high heat can make dramatic grill marks, but it is less forgiving. For most home cooks, medium-high heat gives better control: a browned outside, a burger that releases cleanly from the grates, and enough time for the thickest part of the patty to reach 160°F.

How to Grill Burgers Step by Step

Step 1: Preheat the grill

Preheat a gas grill to medium-high heat, about 375–400°F. Give the grill enough time to get hot before the burgers go on. A properly preheated grill helps the patties sear instead of sitting on lukewarm grates and sticking.

Step 2: Clean and oil the grates

Use a grill brush or scraper to clean the grates. Then lightly oil the grates with a high-heat cooking oil, using an oil-soaked paper towel held with tongs. The goal is not to make the grates greasy, just to give the burgers a cleaner surface and reduce sticking.

Step 3: Shape and season the patties

Shape the burgers gently, making each patty slightly wider than the bun. Press a shallow dimple into the center of each one. Season the outside with salt and pepper right before grilling.

Step 4: Place the burgers over direct heat

Put the patties over direct heat, leaving enough room between them to flip cleanly. Once they are on the grill, leave them alone for the first few minutes. Moving them too soon is one of the easiest ways to make them stick or tear.

Step 5: Let the first side sear

Let the first side cook until the burger releases easily from the grates. If it resists when you slide the spatula underneath, give it another minute. A burger that is ready to flip should lift without a fight.

Step 6: Flip once

Flip the burgers once, using a firm spatula. If your grill has hot spots, rotate the patties as needed, but avoid flipping them over and over just to check them. The goal is steady cooking, not constant fussing.

Do not press the burgers with the spatula. Pressing pushes out juices and can also cause flare-ups when fat drips into the flames.

Step 7: Add cheese near the end

If you are making cheeseburgers, add cheese during the final 30–60 seconds of cooking. Close the lid briefly to help it melt, but keep an eye on the burgers so they do not overcook.

Step 8: Check the internal temperature

Use an instant-read thermometer to check the thickest part of each burger. Ground beef should reach 160°F for food safety. If the patties are different sizes or your grill has hot spots, check more than one burger. Time can help you plan, but temperature should make the final decision.

Step 9: Toast the buns

Toast the buns briefly on the grill, cut side down. Use a cooler part of the grill if the buns are browning too fast. They only need a short time to pick up a little warmth and texture.

Step 10: Rest and serve

Move the burgers to a clean plate and let them rest for a few minutes before serving. Then build the burgers with cheese, buns, and toppings.

How to Grill Burgers on a Charcoal Grill

To grill burgers on a charcoal grill, light a chimney of charcoal and wait until the coals are covered in light gray ash, about 15–20 minutes. Pour the coals onto one side of the grill to create a two-zone fire: a hot direct side for searing and a cooler side with no coals for safety. Clean and oil the grates, then cook the burgers over the coals for 4–5 minutes per side, flipping once.

The two-zone setup is the main difference from gas. Charcoal runs hotter and less evenly, and you cannot turn a knob to fix it. If burgers brown too fast or fat drips cause flare-ups, slide the patties to the cool side and let them finish over indirect heat. The dimple, the single flip, and the no-pressing rule all work the same as on gas.

Grill with the lid on for most of the cook. A closed lid controls airflow, keeps the coals burning steadily, and helps thicker patties cook through before the outside chars. Use the vents to manage heat: open vents burn hotter, partially closed vents calm the fire down. Open the lid to flip, check temperature, or manage a flare-up.

Timing runs close to gas, about 4–5 minutes per side for a 4-ounce patty, but coals vary more than burners, so trust the thermometer over the clock. As always, cook ground beef to 160°F, add cheese in the last 30–60 seconds, and rest the burgers a few minutes before serving.

How Long to Grill Burgers (Time Chart)

Burger cook times vary by patty thickness, grill temperature, fresh versus frozen patties, and how often the lid is opened. Use this chart as a guide, not a guarantee. The final check should always be internal temperature.

These times assume a gas grill set around medium-high heat, about 375–400°F. If the outside is browning too quickly while the center is not done, lower the heat slightly or move the burgers to a cooler part of the grill.

How to Tell When Burgers Are Done

The safest way to tell when burgers are done is to use an instant-read thermometer. For ground beef, the internal temperature should reach 160°F. Insert the thermometer into the thickest part of the burger. For thinner patties, it can help to insert the thermometer from the side so the probe reaches the center.

If you choose to cook to other doneness levels, here are the standard internal temperatures and approximate times for a 3/4-inch, 4-ounce patty:

Keep in mind that the USDA recommends cooking all ground beef to 160°F, since grinding distributes bacteria throughout the meat rather than leaving it only on the surface. Doneness levels below 160°F carry some risk, especially for children, older adults, pregnant women, and anyone with a weakened immune system.

Do not rely on color alone. A burger can look brown before it is fully cooked, and the center can still need more time. Grill marks and juices can give clues, but they are not as reliable as a thermometer.

If one burger reaches temperature before the others, move it to a clean plate while the rest finish. Burgers do not always cook at the exact same pace, especially if the grill has hot spots or the patties are slightly different sizes.

How to Keep Burgers From Sticking

Burgers usually stick for one of four reasons: the grill was not hot enough, the grates were dirty, the grates were not lightly oiled, or the burgers were moved too soon. Fix those, and grilling becomes much calmer.

Start with a fully preheated grill. For gas-grilled burgers, medium-high heat, about 375–400°F, gives the patties enough heat to sear when they hit the grates. A cold or only-warm grill can make the meat cling instead of release.

Clean the grates before cooking, then oil them lightly. Use a grill brush or scraper to remove stuck-on bits from the last cook. To oil the grates, use a folded paper towel dipped in a little high-heat oil and hold it with tongs, or use your usual safe grill-oiling method. The grates should be lightly coated, not dripping.

Once the burgers are on the grill, leave them alone long enough to sear. Do not keep nudging, lifting, or checking the underside. When the first side is ready, the burger should release more easily. If the patty fights the spatula, give it another minute.

A firm, thin-edged spatula helps, too. Slide it under the burger in one clean motion instead of scraping at the edges. If the patty still tears, the grill may not have been hot enough, the grates may not have been clean, or the burger may have been flipped too early.

What is the 5-6-7 rule for burgers?

The 5-6-7 rule for burgers means 5 minutes on the first side, 6 minutes on the second side, and 7 minutes of resting off the grill. Some grillers instead use it to mean 5, 6, or 7 minutes per side depending on doneness.

Either way, treat it as a rough guide, not a rule. Grill heat, patty thickness, lid use, and hot spots all change how quickly burgers cook. For beginners, the better approach is to use time as a loose guide and temperature as the final check. For ground beef, cook the burger to 160°F for food safety.

Common Burger Grilling Mistakes

Using beef that is too lean

Very lean beef can dry out quickly on the grill. For classic grilled burgers, 80/20 ground beef is the best default because it gives the patty enough fat to stay juicy.

Overworking the meat

Mixing, squeezing, or packing the beef too tightly can make the burgers dense. Shape the patties gently and handle them only as much as needed.

Forgetting the center dimple

A shallow dimple in the center of each patty helps reduce puffing as the burger cooks. It does not need to be deep. A small indentation is enough.

Starting on a cold grill

A properly preheated grill helps the burger sear and release from the grates. Starting too soon makes sticking more likely and can lead to uneven cooking.

Putting burgers on dirty grates

Old bits of food on the grates can grab the patties and tear them when you flip. Clean the grates before cooking.

Pressing burgers with the spatula

Pressing burgers pushes out juices and can cause flare-ups when fat drips into the flames. Let the grill do the work.

Flipping too often

For beginners, flipping once is the simplest rule. Let the first side sear, flip when the burger releases easily, and rotate only if your grill has obvious hot spots.

Guessing doneness

Cook time is only an estimate. Use an instant-read thermometer and cook ground beef to 160°F.

Adding cheese too early

Cheese only needs the final 30–60 seconds. Add it too soon and it may melt off before the burger is done.

Forgetting to toast the buns

A quick toast gives the bun better texture and helps it hold up to the burger and toppings. Use a cooler part of the grill if the buns brown too fast.

Troubleshooting

Burgers are dry

The beef may have been too lean, the patties may have been too thin, or the burgers may have cooked too long. Pressing the patties with a spatula can also push out juices. Next time, use 80/20 ground beef, handle it gently, avoid pressing, and check doneness with a thermometer instead of cooking by time alone.

Burgers are sticking

The grill may not have been fully preheated, the grates may have been dirty, or the patties may have been moved too soon. Let the burgers sear until they release more easily. For the next batch, clean and lightly oil the grates before cooking.

Burgers puff up in the middle

Puffing usually happens when the patty was shaped without a center dimple or packed too tightly. Make a shallow indentation in the center of each patty before grilling and keep the meat loosely shaped.

Burgers fall apart

The patties may have been too loosely formed, flipped too early, or stuck to the grates. Shape each patty gently but firmly enough to hold together, preheat and clean the grill, and wait until the first side releases before flipping.

Burgers burn outside but stay raw inside

The heat is probably too high, the patties may be too thick, or the burgers may be sitting over an especially hot part of the grill. Lower the heat slightly or move the burgers to a cooler area of the grill so the center has time to cook before the outside gets too dark.

Flare-ups happen

Flare-ups can happen when fat drips onto the flames. Move the burgers away from the flare-up until it calms down. If flames keep climbing, move the burgers to a cooler part of the grill until the fire settles. Do not press the burgers, since that sends more fat into the fire. Keep the lid open while you manage the flare-up, then return to steadier cooking once the flames settle.

Can You Grill Frozen Burgers?

Yes, you can grill frozen burgers, but fresh patties usually give you more control over shaping, seasoning, and cooking. Frozen patties take longer, and they still need to reach a safe internal temperature before serving.

Cook frozen patties over medium-high heat and expect them to take longer than fresh burgers. A rough guide is about 6–7 minutes per side, but thickness and grill heat matter. If you are using packaged frozen patties, follow the package directions, and check the burgers with a thermometer before serving.

Seasoning may not stick well to a fully frozen patty. Let the burger cook for a minute or two, then season once the surface begins to thaw and hold the salt and pepper.

As with fresh burgers, do not rely only on time or color. Check the thickest part with an instant-read thermometer and cook ground beef to 160°F.

FAQs

How long do you cook a burger on the grill?

Most fresh burgers take about 3–6 minutes per side on a medium-high gas grill, depending on thickness. Thin patties may be done closer to 3–4 minutes per side, while thicker 6-ounce patties may need 5–6 minutes per side.

Use those times as a guide, not a guarantee. Grill heat, patty size, lid use, and hot spots all affect timing. The safest way to know a burger is done is to check the internal temperature with an instant-read thermometer. Ground beef should reach 160°F.

How do you cook burgers on a gas grill?

Preheat the gas grill to medium-high heat, about 375–400°F. Clean and lightly oil the grates, then place shaped and seasoned burger patties over direct heat. Let the first side sear without moving the patties too soon.

Flip once when the burgers release easily from the grates. Add cheese near the end if using, toast the buns briefly, and check the burgers with an instant-read thermometer. Move finished burgers to a clean plate and let them rest for a few minutes before serving.

Should you grill burgers with the lid open or closed?

For most gas-grilled burgers, closing the lid helps the grill hold steady heat and cook the burgers more evenly. This is especially helpful for thicker patties.

That said, you do not need to keep the lid closed every second. Open it when you need to flip, check temperature, add cheese, manage flare-ups, or move burgers away from a hot spot. If flare-ups happen, open the lid and move the burgers away from the flames until things calm down.

How often should you flip burgers?

For beginners, flipping once is the simplest method. Let the first side sear, then flip when the burger releases easily from the grates.

If your grill has hot spots, you can rotate the burgers as needed, but avoid flipping them repeatedly just to check them. Too much fussing can make the patties tear, stick, or cook unevenly.

Should you press burgers while grilling?

No. Do not press burgers with the spatula while they cook. Pressing pushes juices out of the patty and can cause flare-ups when fat drips into the flames.

Let the burgers sear, flip them once when they release easily, and use a thermometer to check doneness. That gives you a better chance of a juicy burger without sending extra fat into the fire.

Conclusion

A good grilled burger does not need a complicated method. Start with 80/20 ground beef, shape the patties gently, make a shallow center dimple, and cook them on a hot, clean, lightly oiled grill.

From there, keep the process simple: use medium-high heat, let the first side sear, flip once when the burger releases easily, avoid pressing, and check doneness with an instant-read thermometer. Cook ground beef to 160°F, add cheese near the end if you want it, toast the buns briefly, and let the burgers rest for a few minutes before serving.

Once you understand heat, timing, patty shape, and temperature, grilling burgers stops feeling like guesswork. It becomes a repeatable backyard method: hot grill, gentle patties, one clean flip, safe doneness, and a burger that lands on the bun the way it should.

Ingredients

• 1 pound ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 burger buns
• 4 cheese slices

1. On a grill, heat to medium-high, 375–400°F. Clean and lightly oil the grates.
2. For the burgers, divide \u003cstrong\u003e1 lb ground beef\u003c/strong\u003e into 4 equal portions, about \u003cstrong\u003e4 oz\u003c/strong\u003e each. Shape each portion into a patty about 3/4 inch thick, then press a shallow thumbprint into the center of each patty.
3. Season both sides of the patties with \u003cstrong\u003e1 tsp kosher salt\u003c/strong\u003e, \u003cstrong\u003e1/2 tsp black pepper\u003c/strong\u003e, and \u003cstrong\u003e1/2 tsp garlic powder\u003c/strong\u003e right before grilling.
4. On the hot grill, place the patties and cook for 4 to 5 minutes on the first side. Flip once and cook for 3 to 5 minutes more, depending on desired doneness.
5. During the last minute of cooking, top each patty with \u003cstrong\u003e4 cheese slices\u003c/strong\u003e and close the grill lid briefly to melt.
6. On the grill, place \u003cstrong\u003e4 burger buns\u003c/strong\u003e cut-side down and toast for 30 to 60 seconds, until lightly browned.
7. Let the burgers rest for 2 to 3 minutes. Assemble on the \u003cstrong\u003ebuns\u003c/strong\u003e with \u003cstrong\u003e4 leaves lettuce\u003c/strong\u003e, \u003cstrong\u003e1 tomato\u003c/strong\u003e, \u003cstrong\u003e1/2 onion\u003c/strong\u003e, \u003cstrong\u003e12 slices pickles\u003c/strong\u003e, \u003cstrong\u003e4 tbsp ketchup\u003c/strong\u003e, \u003cstrong\u003e4 tsp mustard\u003c/strong\u003e, and \u003cstrong\u003e4 tbsp mayonnaise\u003c/strong\u003e, then serve.

What to Serve With

• Classic French 75 Batch Cocktail
• Espresso Martini Batch Cocktail
• Whipped Ricotta
• Magnolia Bakery Banana Pudding Recipe

Expert Tips

• Keep the crust fats cold from the start. If the butter or shortening softens too much while mixing, the baked crust will lose some flake.
• When adding the ice water, stop as soon as the dough holds together when squeezed. Extra water can make the crust tougher.
• Let the hot cream sit on the chopped chocolate for 1 minute before stirring. That short pause helps the chocolate melt evenly instead of turning grainy.
• If the filling seems softer than expected, give it a full chill before slicing. I like to let chocolate cream pie rest overnight for the cleanest slices.

Substitutions

• Heavy cream can be replaced with heavy whipping cream if that is what you have; the filling stays just as rich and sets similarly.
• Bittersweet chocolate bars can be swapped with dark chocolate in the 70% range for a slightly less intense finish.
• Vegetable shortening can be replaced with the same amount of cold unsalted butter in the crust, though the crust will be a little less flaky and a bit more fragile to handle.

FAQs

Can I make the crust ahead?

Yes. The dough can be made and refrigerated for 2 days before rolling, or baked as a shell 1 day ahead once fully cooled.

Why is my crust shrinking?

Crust usually shrinks when the dough is overworked or not chilled long enough. Resting the dough and chilling the shaped crust both help it hold its edges.

Can I use chocolate chips instead of chopped bars?

You can, but bars melt more smoothly. Chocolate chips often contain stabilizers, so the filling may be slightly less silky.

How do I get clean slices?

Chill the pie until fully firm, then slice with a thin sharp knife wiped clean between cuts. Cold slices hold their shape best.

Storage

Cover the pie tightly or store slices in an airtight container in the refrigerator for up to 4 days. Keep the crust side protected from exposed air as much as possible so it stays firmer. This pie does not freeze especially well once filled, since the texture of the custard-like chocolate center can turn grainy after thawing.

Ingredients

• 2 tablespoons unsalted butter, cold, cut into small cubes
• 8 tablespoons vegetable shortening, cold
• 2 tablespoons granulated sugar
• 3/4 teaspoon fine table salt
• 1 large egg yolk
• 1 3/4 cups all-purpose flour, spooned and leveled, plus more for dusting
• 4 tablespoons ice water

1. For the crust, combine \u003cstrong\u003e1 3/4 cups all-purpose flour, 2 tablespoons granulated sugar, and 3/4 teaspoon fine table salt\u003c/strong\u003e in a large mixing bowl. Use a pastry cutter, fork, or your fingers to work in \u003cstrong\u003e2 tablespoons cold unsalted butter\u003c/strong\u003e and \u003cstrong\u003e8 tablespoons cold vegetable shortening \u003c/strong\u003euntil the mixture looks like coarse crumbs.
2. In a small bowl, lightly beat \u003cstrong\u003e1 large egg yolk\u003c/strong\u003e, then stir it into the flour mixture. Slowly add \u003cstrong\u003e4 tablespoons ice water\u003c/strong\u003e, mixing just until the dough starts to come together. Add more ice water, 1 tablespoon at a time, only if the dough is still dry and crumbly.
3. Turn the dough out onto a piece of plastic wrap, press it into a disc, and wrap it tightly. Chill for 30 to 45 minutes so the dough has time to relax and firm up before rolling.
4. Heat the oven to 375 F. On a lightly floured surface, roll the chilled dough into a round large enough to fit a 9-inch pie plate. Fit the dough into the pie plate, trim and crimp the edges, then chill for 10 minutes.
5. Line the crust with parchment and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake 8 to 10 minutes more, until the crust is dry and lightly golden. Let the crust cool completely before adding the filling.
6. For the filling, heat \u003cstrong\u003e1 1/4 cups heavy cream\u003c/strong\u003e in a medium saucepan over medium heat until hot and just starting to steam. Remove from the heat, add \u003cstrong\u003e8 ounces chopped bittersweet chocolate\u003c/strong\u003e, and let it stand for 1 minute so the chocolate can soften. Stir until smooth.
7. In a large heatproof bowl, whisk \u003cstrong\u003e5 large eggs, 1 cup plus 2 tablespoons granulated sugar, 3 tablespoons dark cocoa powder, and 1/4 teaspoon fine table salt\u003c/strong\u003e until smooth. Slowly whisk in the warm chocolate mixture, then whisk in \u003cstrong\u003e15 tablespoons melted unsalted butter\u003c/strong\u003e and\u003cstrong\u003e 2 teaspoons pure vanilla extract\u003c/strong\u003e until fully combined.
8. Pour the chocolate filling into the cooled crust and smooth the top. Chill until fully set before slicing.
9. Once the pie is fully chilled and set, make the whipped cream. In a large bowl, beat \u003cstrong\u003e1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon pure vanilla extract\u003c/strong\u003e until soft peaks form. Pipe or spread over the top of the pie.

What to Serve With

• Greek Lemon Potatoes
• Garlic Naan
• Panzanella Tuscan Bread and Tomato Salad With Basil
• Watermelon Feta Salad With Berries, Mint, and Chile Lime

Expert Tips

• Let the shallot sit in the vinaigrette while the lentils cool. That short rest takes off the raw edge and gives the dressing a rounder flavor.
• Do not overcook the lentils. Once they split and go soft, the salad loses the contrast that makes the plate work.
• Shake excess marinade off the chicken before it hits the grill so it chars instead of steaming and sticking.
• Start by dressing the lentils lightly, then add more as needed. Warm or damp lentils can drink up more dressing than you expect.
• Black lentils are worth using here because they hold their shape and do not turn soft as quickly as brown lentils.

Substitutions

• Plain whole milk yogurt can be swapped with full-fat Greek yogurt for a thicker sauce and marinade; loosen it with 1 to 2 teaspoons water if needed.
• Black lentils can be replaced with French green lentils if that is what you have; they stay fairly firm and keep the salad structured.
• Radicchio can be replaced with red cabbage for a less bitter salad with more crunch.
• Fresh oregano can be replaced with fresh parsley for a milder herbal finish that still keeps the salad bright.

FAQs

Can I cook the chicken without a grill?

Yes. Cook it in a hot grill pan or under the broiler until charred in spots and the thickest part reaches 165 F.

Can I make the lentil salad ahead?

Yes. The salad can be made 1 day ahead and refrigerated. Toss again before serving and add a small spoonful of extra dressing if it looks dry.

Why rinse the lentils after cooking?

A quick rinse stops the cooking and washes off excess starch so the lentils cool faster.

What if my dressing tastes too sharp?

Add another small drizzle of olive oil or a small spoonful of honey, then toss again.

Storage

Store the chicken, lentil salad, and reserved garlic yogurt in separate airtight containers in the refrigerator for up to 4 days. The lentil salad holds especially well and can be served cold or at room temperature. Freeze the cooked chicken in a freezer-safe container for up to 2 months. Do not freeze the yogurt sauce.

Ingredients

• 6 cloves garlic, minced
• 2 lemons, zested
• 1 cup plain whole milk yogurt
• 3 tablespoons olive oil
• 1 1/2 teaspoons za’atar
• 1 tablespoon chopped fresh oregano
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 pounds boneless, skinless chicken thighs
• 1/2 lemon, juiced
• olive oil, for serving

1. For the garlic yogurt chicken, stir together \u003cstrong\u003e6 minced garlic cloves\u003c/strong\u003e, the \u003cstrong\u003ezest of 2 lemons\u003c/strong\u003e, \u003cstrong\u003e1 cup plain whole-milk yogurt, 3 tablespoons olive oil, 1 1/2 teaspoons za’atar, 1 tablespoon chopped fresh oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper in a large bowl\u003c/strong\u003e. Transfer half of the garlic yogurt to a small bowl, cover, and refrigerate for serving.
2. Add \u003cstrong\u003e2 to 3 pounds boneless, skinless chicken thighs\u003c/strong\u003e to the remaining garlic yogurt and turn to coat well. Cover and refrigerate for at least 3 hours or up to overnight.
3. For the lentil salad, tie \u003cstrong\u003e6 fresh thyme sprigs and 3 fresh rosemary sprigs\u003c/strong\u003e together with kitchen twine. Add \u003cstrong\u003e1 1/2 cups dried black lentils\u003c/strong\u003e and the herb bundle to a large pot, then cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, and simmer until the lentils are tender but still hold their shape, about 15 minutes.
4. Discard the herb bundle. Drain the lentils, rinse briefly with cold water, then spread them on a towel-lined sheet pan to cool and dry. Letting them dry a bit helps the vinaigrette cling instead of sliding off.
5. In a large bowl, whisk together \u003cstrong\u003e1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, the juice of 1 lemon, 1 teaspoon kosher salt, and 1 teaspoon black pepper\u003c/strong\u003e. Stir in \u003cstrong\u003e1 minced shallot\u003c/strong\u003e and let it sit while the lentils finish cooling.
6. Add the cooled lentils, \u003cstrong\u003e3 carrots, 1 head radicchio, and 1 tablespoon chopped fresh oregano\u003c/strong\u003e to the vinaigrette. Toss until the salad is well coated, adding a little more dressing if needed. Taste and adjust with more kosher salt, black pepper, or lemon juice.
7. Heat a grill to medium. Remove the chicken from the marinade and shake off any excess. Grill until charred in spots and cooked through, 5 to 8 minutes per side.
8. Let the chicken rest for a few minutes, then arrange it over or alongside the lentil salad. Drizzle with a little \u003cstrong\u003eolive oil, squeeze 1/2 lemon\u003c/strong\u003e over the top, and serve with the reserved garlic yogurt sauce.\u003cbr\u003e

What to Serve With

• Basmati Rice Pilaf
• Garlic Naan
• Broccoli With Garlic and Red Pepper Flakes
• Spicy Sesame Cucumber Salad

Expert Tips

• Let the onion turn fully translucent before adding the garlic and spices. That first layer of sweetness keeps the curry from tasting flat.
• Use a spoon or potato masher to break up a few lentils near the end if you want a thicker, more stew-like bowl.
• Start with the lower end of green onions if they are especially sharp, then add a little more at the end if the curry needs extra bite.
• Red lentils go from tender to fully broken down pretty quickly, so stir the pot now and then during the final simmer to keep the bottom from catching.
• If the curry tightens up before the lentils are completely soft, add more broth in small splashes instead of all at once so you keep a spoonable texture.

Substitutions

• Bone broth can be replaced with water for a lighter pot; the curry will still be good, just a little less savory.
• Butter can be skipped and replaced with a little more neutral cooking oil if you want to keep the dairy out.
• Cilantro can be replaced with flat-leaf parsley if cilantro is not your thing; the finish will taste fresher and less citrusy.

FAQs

Can I make this ahead?

Yes. The curry tastes even better after the spices sit for a few hours. Reheat it slowly and loosen it with a splash of broth if needed.

How thick should the curry be?

It should be loose enough to spoon over rice but thick enough that the lentils stay suspended. If it looks dry in the pot, add more liquid a little at a time.

Can I use brown or green lentils instead?

Not for the same result. Red lentils break down and thicken the curry. Brown or green lentils stay firmer and need a longer cook time.

Storage

Cool the curry, then pack it into an airtight container. Refrigerate for up to 4 days. It freezes well for up to 3 months in freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stovetop over medium-low heat with a splash of broth or water if it has thickened.

Ingredients

• 1 pound ground chicken
• 1 cup red lentils, rinsed
• 1 can full-fat coconut milk
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 to 6 green onions, chopped
• 1 handful cilantro, chopped, plus more for serving
• 6 cups bone broth
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• black pepper, to taste
• 1 tablespoon neutral cooking oil
• 1 tablespoon butter, optional
• juice of 1/2 lemon
• cooked rice, for serving

1. In a large pot or deep skillet over medium heat, warm \u003cstrong\u003e1 tablespoon neutral oil\u003c/strong\u003e. Add \u003cstrong\u003e1 tablespoon butter\u003c/strong\u003e, if using, then stir in\u003cstrong\u003e 1 chopped large yellow onion\u003c/strong\u003e. Cook until the onion is softened and translucent, about 5 minutes. Add \u003cstrong\u003e4 minced garlic cloves\u003c/strong\u003e and cook for 1 minute.
2. Stir in \u003cstrong\u003e1 teaspoon garlic powder, 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon curry powder\u003c/strong\u003e, and \u003cstrong\u003ea few grinds of black pepper\u003c/strong\u003e, coating the onion and garlic in the spices. Add \u003cstrong\u003e1 pound ground chicken\u003c/strong\u003e and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Stir in \u003cstrong\u003e4 to 6 sliced green onions\u003c/strong\u003e, then add \u003cstrong\u003e1 cup rinsed red lentils\u003c/strong\u003e and \u003cstrong\u003e6 cups bone broth\u003c/strong\u003e. Bring to a simmer, stir in a handful of chopped \u003cstrong\u003ecilantro\u003c/strong\u003e, and cook until the lentils begin to soften, about 15 minutes.
4. Pour in \u003cstrong\u003e1 can coconut milk \u003c/strong\u003eand continue simmering until the lentils break down and the curry thickens, 25 to 30 minutes. Add more broth as needed if the curry gets too thick before the lentils are fully tender.
5. Stir in the \u003cstrong\u003ejuice of 1/2 lemon\u003c/strong\u003e. Taste and adjust with more salt, black pepper, or lemon as needed. Serve warm over rice with more cilantro and green onions on top.

Related Recipes

• Raspberry Oat Jam Bars
• Strawberry Pie
• Triple Coconut Cream Pie
• Lemon Icebox Pie

Expert Tips

• Beat the cream filling only until it holds soft peaks. If you keep going, it can turn grainy once the cream cheese tightens up.
• Let the raspberry topping cool to warm before it goes over the filling. Hot topping can loosen the cream layer and blur the layers together.
• Blind-bake the crust until the center is truly golden, not pale. A fully baked crust is what keeps the bottom from turning soft after chilling.
• If your kitchen runs warm, chill the crust again for a few minutes after shaping it in the pie dish. That small pause helps it keep a cleaner edge in the oven.

Substitutions

• Vanilla paste can be replaced with pure vanilla extract in the filling for a slightly less speckled look and the same general flavor.
• Vegetable shortening can be replaced with the same amount of cold unsalted butter for a crust that is a little less flaky and a bit more buttery.
• Fresh raspberries can be replaced with frozen raspberries for the cooked portion of the topping; thaw them first and expect a softer fruit texture.
• Lemon juice can be replaced with the same amount of orange juice if needed, though the topping will taste a little sweeter and less sharp.

FAQs

Can I make the crust a day ahead?

Yes. Bake the crust, cool it completely, and keep it loosely covered at room temperature for up to 1 day before filling.

Why did my filling turn loose?

The cream was likely underwhipped or the raspberry topping went on too warm. The filling should be thick and the topping should be warm, not hot.

Can I use a store-bought crust?

Yes. Bake it according to package directions for a fully baked shell, then cool it completely before adding the filling and topping.

How long does the pie need to chill before slicing?

Plan on at least 4 hours. Overnight is even better if you want very neat slices.

Storage

Store the pie covered in the pie dish or in an airtight container in the refrigerator for up to 3 days. For the cleanest slices, chill it well before serving leftovers. Freezing is not ideal because the cream layer and fresh berries can weep as they thaw, but you can freeze individual slices tightly wrapped for up to 1 month if needed.

Ingredients

• 6 tablespoons unsalted butter, cold, cut into small cubes
• 4 tablespoons vegetable shortening
• 1/4 cup granulated sugar
• 1/2 teaspoon fine table salt
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all purpose flour, spooned and leveled, plus more for dusting
• ice water, as needed

1. \u003cstrong\u003eMake the crust.\u003c/strong\u003e In a large bowl, whisk together \u003cstrong\u003e1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon fine table salt\u003c/strong\u003e. Cut in \u003cstrong\u003e6 tablespoons cold cubed butter \u003c/strong\u003euntil the mixture looks like coarse crumbs, then cut in \u003cstrong\u003e4 tablespoons vegetable shortening\u003c/strong\u003e until evenly incorporated.
2. Add \u003cstrong\u003e1 large egg yolk\u003c/strong\u003e and \u003cstrong\u003e1 teaspoon vanilla extract\u003c/strong\u003e. Stir in\u003cstrong\u003e ice water\u003c/strong\u003e, starting with 2 tablespoons, just until the dough begins to come together. Add more water 1 tablespoon at a time if needed. Turn the dough onto a lightly floured surface, knead 2 to 3 times, shape into a disk, wrap, and refrigerate for at least 30 minutes.
3. Heat the oven to 375 F convection or 400 F on the bake setting. Roll the chilled dough on a lightly floured surface to about 1/8 inch thick. Transfer it to a 9-inch pie dish, trim the excess, crimp or flute the edges, and freeze for 10 minutes.
4. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake on the middle rack for 15 to 20 minutes. Remove the weights and lining, then bake 5 to 8 minutes more, until golden brown. If the edges brown too quickly, cover them with foil. Let the crust cool completely.
5. \u003cstrong\u003eMake the raspberry topping.\u003c/strong\u003e In a saucepan over medium heat, combine \u003cstrong\u003e2 cups of the raspberries, 3/4 cup granulated sugar, and 1 tablespoon lemon juice\u003c/strong\u003e. Cook, stirring and lightly crushing the berries, until the fruit releases its juices and the sugar dissolves.
6. In a small bowl, stir together \u003cstrong\u003e2 tablespoons cornstarch\u003c/strong\u003e and \u003cstrong\u003e2 tablespoons cold water \u003c/strong\u003euntil smooth. Stir the slurry into the raspberry mixture and cook until thickened. Sprinkle \u003cstrong\u003e2 1/2 teaspoons plain gelatin powder\u003c/strong\u003e over the hot mixture and stir until fully dissolved. Remove from the heat and let cool until warm, not hot.
7. \u003cstrong\u003eMake the cream filling.\u003c/strong\u003e In a large bowl, beat \u003cstrong\u003e8 ounces softened cream cheese, 1/2 cup granulated sugar, 1 teaspoon vanilla paste, and 1/8 teaspoon salt\u003c/strong\u003e until smooth. Add \u003cstrong\u003e1 cup heavy cream \u003c/strong\u003eand beat until thick and soft peaks form.
8. Spread the cream filling evenly into the cooled crust. Fold the remaining \u003cstrong\u003e4 cups fresh raspberries\u003c/strong\u003e into the warm raspberry topping, then spoon the topping over the cream layer. Refrigerate until fully chilled and set before slicing.

What to Serve With

• Coconut Ginger Jasmine Rice
• Garlic Lemon Broccolini
• Spicy Sesame Cucumber Salad
• Sesame Cabbage Salad

Expert Tips

• Spread the chicken into a true single layer before it starts cooking. If the pieces are crowded, they will steam and the sauce will stay thin longer.
• Let the chicken sit undisturbed on the first side until you see browned edges. That first bit of color is what keeps the sauce from tasting flat.
• Hold back a few scallions for the end. The ones stirred in soften and mellow, while the last handful on top keeps the dish tasting fresh.

Substitutions

• Cornstarch can be replaced with potato starch for a very similar glossy finish and light coating.
• Boneless, skinless chicken thighs can be replaced with boneless, skinless chicken breast, but the finished dish will be a little leaner and easier to overcook.
• Soy sauce can be replaced with tamari if needed; the flavor stays close, though the salt level can vary by brand.

FAQs

Can I marinate the chicken longer?

Yes. Thirty minutes is fine in the refrigerator. Much longer can make the outside seasoning taste a little stronger and saltier.

How do I know when the sauce is reduced enough?

It should cling to the chicken instead of pooling thinly in the skillet. When you drag a spatula through the pan, the sauce should briefly hold a line.

Can I double the recipe?

Yes, but cook the chicken in batches. If you crowd the skillet, the chicken will steam and you will lose the browned edges.

What kind of skillet works best?

A large skillet with plenty of surface area is best. Stainless steel or cast iron both brown the chicken well.

Storage

Store cooled chicken in an airtight container in the refrigerator for up to 4 days. Store the rice in a separate airtight container if possible so it reheats more evenly. Reheat in a skillet over medium heat or in the microwave until hot. The chicken freezes well for up to 2 months; thaw in the refrigerator before reheating.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut in half
• 2 tablespoons cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon ginger powder
• 1/4 cup soy sauce
• 1 bunch scallions, thinly sliced
• 1 to 2 tablespoons neutral oil, for cooking
• cooked rice, for serving

1. In a medium bowl, toss \u003cstrong\u003e1 lb boneless\u003c/strong\u003e \u003cstrong\u003echicken thighs\u003c/strong\u003e with \u003cstrong\u003e2 tablespoons cornstarch\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon garlic powder\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon ginger powder\u003c/strong\u003e, and \u003cstrong\u003e1/4 cup soy sauce\u003c/strong\u003e until evenly coated. Let stand for 10 to 15 minutes while you slice \u003cstrong\u003e1 bunch of scallions\u003c/strong\u003e.
2. In a large skillet over medium-high heat, heat \u003cstrong\u003e1 to 2 tablespoons neutral oil\u003c/strong\u003e. Add the chicken in a single layer and cook, undisturbed, until browned on the first side, about 3-4 minutes. Turn the pieces and continue cooking until the chicken is cooked through and the sauce has reduced into a glossy coating, about 4 to 6 minutes more.
3. In the skillet off the heat, stir in most of the \u003cstrong\u003escallions\u003c/strong\u003e and cook for 30 seconds to 1 minute, just until softened. Top with the remaining \u003cstrong\u003escallions\u003c/strong\u003e and serve warm over \u003cstrong\u003ecooked rice\u003c/strong\u003e.

What to Serve With

• Mexican Rice
• Cheesy Green Chile Corn
• Quick Salsa
• Guacamole with Tomatillo and Pickled Onion
• Quick Pickled Red Onions

Expert Tips

• Let the grill get fully hot before cooking the steak. High heat gives you better browning before the inside overcooks.
• Cut the skirt steak into shorter sections before slicing. Then slice each section thinly across the grain for the most tender pieces.
• If the chimichurri tastes sharp at first, let it sit for 10 minutes before serving. The shallot and garlic will mellow, and the sauce will round out.
• Skirt steak cooks fast, so have the tortillas and taco toppings ready before it hits the grill.
• If your lime or orange is small, use the juice you have and let the steak marinate closer to the longer end of the time range.

Substitutions

• Flank steak can be used in place of skirt steak. It is beefy and grills well, though it is leaner and benefits from being sliced thinly across the grain.
• Queso fresco can be used instead of Cotija for a milder, softer finish.
• Sliced avocado can stand in for guacamole. The tacos will be less creamy but still balanced.

FAQs

Can I cook the steak in a skillet instead of on a grill?

Yes. Use a very hot cast-iron skillet and cook the steak in batches for 3 to 5 minutes per side, depending on thickness.

How long should I let the steak rest before slicing?

Give it 5 to 10 minutes on the cutting board. That keeps more juices in the meat when you slice it.

Can I make the chimichurri ahead?

Yes. Make it up to 1 day ahead and refrigerate it. Let it sit at room temperature for 15 to 20 minutes before serving.

How do I keep corn tortillas from cracking?

Warm them before serving. A dry skillet, grill grates, or a wrapped stack in the microwave all help soften them.

Storage

Store sliced steak, chimichurri, and taco toppings in separate airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped tightly at room temperature for 1 day or refrigerate them for up to 3 days. The cooked steak freezes well for up to 2 months; the chimichurri is best made fresh and does not freeze as well.

Ingredients

• 2 tablespoons soy sauce
• 1 orange, juiced
• 1 lime, juiced
• 1/4 cup neutral oil
• 1/4 cup chopped cilantro
• 2 garlic cloves, grated
• 1 teaspoon red pepper flakes
• 1 teaspoon cumin
• 3 lb skirt steak

1. In a large bowl, whisk together \u003cstrong\u003e2 tablespoons soy sauce, the juice of 1 orange, the juice of 1 lime, 1/4 cup neutral oil, 1/4 cup chopped cilantro, 2 grated garlic cloves, 1 teaspoon red pepper flakes, and 1 teaspoon ground cumin\u003c/strong\u003e. Add \u003cstrong\u003e3 pounds skirt steak\u003c/strong\u003e and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
2. Remove the steak from the refrigerator 30 to 45 minutes before grilling so it can come closer to room temperature. Heat the grill to 450 F.
3. Meanwhile, make the chimichurri. In a medium bowl, stir together \u003cstrong\u003e1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1 finely chopped shallot, 2 minced garlic cloves, the juice of 1 lemon, 1/4 cup olive oil, and 1 teaspoon red pepper flakes.\u003c/strong\u003e Set aside.
4. Grill the steak over high heat until charred in spots and cooked to your liking, 4 to 5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for 5 to 10 minutes. Cut the steak into shorter sections, then slice each section thinly across the grain.

What to Serve With

• Garlic Naan
• Parmesan Garlic Crostini
• Lemon Garlic Kale Salad with Toasted Almonds

Expert Tips

• Let the vegetables pick up some color in the first stage. That light browning gives the soup more depth than you’ll get by rushing straight to the simmer.
• If the pot looks dry before the vegetables soften, lower the heat slightly and keep stirring. Garlic and ginger can stick and brown too quickly before the squash is ready.
• Blend the cilantro oil until smooth so it drizzles easily instead of sitting in clumps on top of the soup.
• Red lentils break down quickly, and the soup will continue to thicken as it sits. Stir in a splash of water when reheating if you prefer a looser texture.
• The cilantro oil is simple, but it is worth making. Even a small spoonful wakes up the whole bowl.

Substitutions

• Unsalted butter can be replaced with the same amount of neutral oil if you want a fully dairy-free soup. The finish will be a little less rich.
• Madras curry powder can be replaced with a standard curry powder. The soup will still taste good, though the spice level may be a bit milder.
• Fresh lemon juice can be replaced with the same amount of lime juice. It shifts the finish slightly sharper and a little more citrus-forward.

FAQs

Do I need to blend the soup?

No. The red lentils soften enough to give the soup a naturally thick texture without blending.

Can I make the cilantro oil ahead?

Yes. Blend it a day ahead and keep it chilled. Stir before serving if it separates.

How spicy is this soup?

That depends on the curry powder. Madras-style blends usually bring a little more heat, but the butternut squash keeps the soup balanced.

Can I use pre-cut squash?

Yes. Pre-cut squash saves time here and cooks the same as long as the pieces are close to 1/2-inch.

Storage

Cool the soup, then store it in an airtight container in the refrigerator for up to 4 days. Store the cilantro oil in a separate jar or small airtight container in the refrigerator for up to 3 days. The soup freezes well for up to 3 months without the cilantro oil. Thaw in the refrigerator and reheat on the stovetop, adding a little water if it has thickened.

Ingredients

• 3 tablespoons neutral oil
• 2 tablespoons unsalted butter
• 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 tablespoons minced peeled ginger
• 1 tablespoon curry powder, preferably madras
• 1 cup red lentils, picked over and rinsed
• 2 quarts water
• 1 teaspoon fresh lemon juice, plus more to taste
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

1. In a large heavy pot over medium heat, heat \u003cstrong\u003e3 tablespoons neutral oil\u003c/strong\u003e and \u003cstrong\u003e2 tablespoons unsalted butter\u003c/strong\u003e. Add \u003cstrong\u003e1 1/2 pounds butternut squash\u003c/strong\u003e, \u003cstrong\u003e1 large onion\u003c/strong\u003e, \u003cstrong\u003e1 carrot\u003c/strong\u003e, \u003cstrong\u003e1 celery rib\u003c/strong\u003e, \u003cstrong\u003e2 garlic cloves\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons minced peeled ginger\u003c/strong\u003e, and \u003cstrong\u003e1 teaspoon kosher salt\u003c/strong\u003e. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, \u003cstrong\u003e15 to 20 minutes\u003c/strong\u003e.
2. In the pot, stir in \u003cstrong\u003e1 tablespoon curry powder\u003c/strong\u003e and \u003cstrong\u003e1/4 teaspoon freshly ground black pepper\u003c/strong\u003e. Cook, stirring frequently, for 2 minutes.
3. In the pot, add \u003cstrong\u003e1 cup red lentils\u003c/strong\u003e and \u003cstrong\u003e2 quarts water\u003c/strong\u003e. Cover and simmer until the lentils are tender, 25 to 40 minutes.
4. In the pot, stir in \u003cstrong\u003e1 teaspoon fresh lemon juice\u003c/strong\u003e. Season with additional \u003cstrong\u003ekosher salt\u003c/strong\u003e and \u003cstrong\u003efreshly ground black pepper\u003c/strong\u003e to taste.
5. In a blender, puree \u003cstrong\u003e1/2 cup chopped cilantro\u003c/strong\u003e and \u003cstrong\u003e1/2 cup netrual oil\u003c/strong\u003e until smooth. Spoon the cilantro oil over the soup before serving.

Why This Works

• Roasting gives the broccoli deeper flavor and crisp edges that hold up well under the dressing.
• The dressing is creamy and bold, but still light enough to coat the broccoli without turning heavy.
• Garlic crumbs add texture and make the dish feel more finished than a standard roasted vegetable side.

A Few Ingredient Notes

• Smaller broccoli florets with plenty of cut sides will brown best.
• Mayonnaise gives the dressing body and helps it cling to the warm broccoli.
• Finely grated Parmesan melts more smoothly into the dressing and works especially well in the crumbs.
• Panko keeps the topping airy and crisp, which gives a better contrast against the creamy dressing.

What to Serve With

This dish works especially well with simple mains that benefit from a sharp, creamy vegetable side. Serve it with Pan-Fried Chicken With White Wine Butter Sauce or Lemon Skillet Chicken With Onions and Thyme, or add it to a fuller dinner spread with pasta, roasted potatoes, or crusty bread.

Expert Tips

• Use a large sheet pan so the broccoli roasts instead of steams.
• Dry the broccoli well before roasting for better browning.
• Let the broccoli cool for 1 to 2 minutes before tossing so the dressing stays creamy and clings to the florets.
• Toast the crumbs until deeply golden for the best flavor and texture.
• Add the crumbs just before serving to keep them crisp.

Substitutions

• Replace avocado oil with olive oil.
• For a tangier dressing, replace mayonnaise with plain Greek yogurt.
• Replace Parmesan with Pecorino Romano for a sharper, saltier finish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• For the best texture, keep extra garlic crumbs in a separate airtight container and add them just before serving.
• Re-crisp the crumbs briefly in a skillet if needed.
• This dish does not freeze well.

FAQs

Can the broccoli be roasted ahead of time?
Yes. Roast it up to 1 day ahead, cool completely, and refrigerate. Bring it closer to room temperature or warm it slightly before tossing with the dressing.

Why did the broccoli turn out soft instead of crisp?
The pan was likely crowded, or the broccoli was still wet. Dry it well and spread it in a single layer before roasting.

Can this be served cold?
Yes. It is best slightly warm or at room temperature, but it also works chilled. Add the crumbs right before serving.

Is this a salad or a side dish?
It can work as either. Serve it as a side, or pair it with a protein and bread for a light meal.

Ingredients

• 2 pounds broccoli, cut into florets
• 2 tablespoons avocado oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste

1. Heat the oven to 450 F. On a large sheet pan, spread \u003cstrong\u003e2 pounds broccoli\u003c/strong\u003e. Drizzle with \u003cstrong\u003e2 tablespoons avocado oil\u003c/strong\u003e and season with part of the \u003cstrong\u003e1/2 teaspoon kosher salt\u003c/strong\u003e and part of the \u003cstrong\u003e1/4 teaspoon black pepper\u003c/strong\u003e. Roast until the \u003cstrong\u003ebroccoli\u003c/strong\u003e is tender and the edges are browned and crisp, 18 to 20 minutes.
2. In a medium skillet over medium heat, heat \u003cstrong\u003e2 tablespoons olive oil\u003c/strong\u003e. Add \u003cstrong\u003e1 cup panko bread crumbs\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon garlic powder\u003c/strong\u003e, \u003cstrong\u003e1/4 teaspoon kosher salt\u003c/strong\u003e, and \u003cstrong\u003e2 tablespoons grated Parmesan cheese\u003c/strong\u003e. Cook, stirring often, until the crumbs are golden and crisp. Remove from the heat.
3. In a large bowl, whisk together \u003cstrong\u003e1/4 cup mayonnaise\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons Dijon mustard\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon minced garlic\u003c/strong\u003e, \u003cstrong\u003e1/2 cup grated Parmesan cheese\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon lemon zest\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon Worcestershire sauce\u003c/strong\u003e, the remaining \u003cstrong\u003e1/4 teaspoon black pepper\u003c/strong\u003e, and \u003cstrong\u003e1 tablespoon lemon juice\u003c/strong\u003e. Taste and season with additional \u003cstrong\u003ekosher \u003cstrong\u003esalt\u003c/strong\u003e\u003c/strong\u003e to taste.
4. In the bowl with the dressing, add the roasted \u003cstrong\u003ebroccoli\u003c/strong\u003e and toss to coat. Fold in half of the garlic crumbs.
5. Transfer to a serving platter and top with the remaining garlic crumbs.