The chain announced Aug. 21 that it plans to roll out up to 1,000 automated retail machines across the U.S. over the next three years.

Each machine can cook and serve a hot CPK pizza in as little as 90 seconds.

Where the Machines Are Going

California Pizza Kitchen is partnering with retail technology company T-ROC Global on the expansion.

The first phase will focus on clusters of at least 20 machines across roughly 30 major U.S. markets.

Potential locations include airports, universities, hospitals, hotels, office buildings, residential communities, EV charging stations and sports venues.

Some machines are already operating at Boston Logan International Airport, Hartsfield-Jackson Atlanta International Airport, Dallas Love Field and Dayton International Airport.

Another 15 are expected to arrive at universities later this year.

Some travelers have already tried the machines, offering an early look at what the experience is actually like.

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How Much Does a CPK Vending-Machine Pizza Cost?

Fast Company reports that the machines serve 7-inch pizzas for an average of about $12.

That’s more than a CPK frozen pizza at the grocery store. Walmart currently lists a CPK Margherita frozen pizza at about $7.46, while Target lists several CPK frozen pizzas at a regular price of $7.49. Some Target varieties are currently on sale for $5.24. Prices and availability vary by location.

At an average of $12 for a 7-inch pizza, the machine costs more than a full-size CPK frozen pizza at major retailers.

The tradeoff is convenience: the kiosk serves it hot in about 90 seconds, with no oven required.

Fast Company also reports that the CPK machine at Atlanta’s airport can sell about 140 pizzas on a busy day.

They Serve More Than Pizza

Pizza is only part of the plan.

CPK says the machines are expected to offer restaurant favorites including Kung Pao and Bolognese spaghetti, plus several versions of mac and cheese.

The chain’s signature Butter Cake is also expected to be available.

When Will the New CPK Machines Arrive?

The rollout will happen over the next three years, so the machines won’t appear all at once.

CPK has not yet announced the roughly 30 markets included in the first phase.

But with machines planned for airports, college campuses, hotels and even EV charging stations, getting a California Pizza Kitchen pizza could soon be as simple as finding the nearest machine and waiting 90 seconds.

Related: White Castle’s 2-Minute Slider Kiosks Are Coming to a Major Convenience Store Chain

Several current kitchen-appliance deals end Sunday, Aug. 23, with savings ranging from $20 on a countertop appliance to as much as $900 on select refrigerators.

Here are some of the deals worth knowing about before they disappear.

Samsung Bespoke 3-Door Refrigerator: $900 Off

One of the biggest discounts is on the Samsung 30-cu.-ft. Bespoke 3-Door French Door Refrigerator with Beverage Center.

Costco currently lists it for $1,849.99 after $900 in savings, with the offer ending Aug. 23.

The refrigerator includes Samsung’s Beverage Center with an internal water dispenser and AutoFill pitcher, plus a dual ice maker.

KitchenAid Counter-Depth Refrigerator: $550 Off

Costco is also taking $550 off the KitchenAid 20.8-cu.-ft. Counter-Depth Side-by-Side Refrigerator through Aug. 23.

The model includes an exterior water and ice dispenser, an in-door ice system and a removable under-shelf wine rack.

Whirlpool French-Door Refrigerator: $700 Off

Another sizable discount is on the Whirlpool 29-cu.-ft. French-Door Refrigerator, currently $700 off through Aug. 23.

The family-size model includes filtered water and ice in the door, a flexible-temperature drawer and 29 cubic feet of storage.

Whirlpool Dishwasher: $320 Off

The savings aren’t limited to refrigerators.

A Whirlpool 24-inch Top-Control Dishwasher with a third rack and 47-decibel operation is currently $320 off through Aug. 23.

For most online orders, Costco says delivery, basic installation and haul-away of the old appliance are included, although restrictions and additional installation costs can apply.

Whirlpool Gas Range: $400 Off

There’s a deal for the stove, too.

Costco is taking $400 off the Whirlpool 5-cu.-ft. Gas Range With Air Cooking Technology through Aug. 23.

The range includes a no-preheat air-fry setting, air baking and nine cooking modes.

FoodSaver Vacuum Sealer: $20 Off

You don’t need to be shopping for a major appliance to get in on the savings.

The FoodSaver Preserve Vacuum Sealer is $20 off through Aug. 23. The set includes the vacuum sealer, bags and a marinating container.

It’s an especially useful Costco buy if meat, cheese and other foods purchased in bulk are already part of your warehouse routine.

Costco shoppers have been highlighting the FoodSaver bundle on social media, too, showing why the vacuum sealer is a useful buy for anyone who regularly stocks up on meat, cheese or other bulk groceries.

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You May Be Able to Stack More Costco Savings

Here’s where the deal gets more interesting.

Qualifying Costco Direct appliances can earn another $100 off two items, $200 off three, $300 off four or $400 off five or more purchased in the same order.

That promotion runs through Aug. 30, and Costco says the Costco Direct savings can be combined with other promotions on qualifying products.

Some appliances also qualify for a separate spend-and-save promotion, so it’s worth checking the individual product page before placing a large order.

The individual appliance discounts above are scheduled to end Sunday, Aug. 23, while Costco’s additional bundle promotions run longer.

As always with Costco, pricing, inventory and delivery availability can vary by location, and some member-only prices require you to sign in before they appear.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

The redesigned buckets let you mix and match two Pretzel Nugget flavors and three dips. The clever addition is a built-in holder on top of the bucket that keeps all three dip cups together, according to Bake Magazine.

So What’s Actually New?

The Football Bucket itself isn’t new.

Previous versions already featured a divider that let customers split a bucket between two options, including Original, Cinnamon Sugar and Pepperoni Pretzel Nuggets or Mini Pretzel Dogs.

The upgrade this season is the dip holder. Instead of juggling separate sauce cups around the snack table, all three have a dedicated spot right on top of the bucket.

It’s a small change, but a practical one for something specifically designed to be passed around during a game.

How Many People Does a Football Bucket Feed?

Current ordering menus list the Football Bucket as serving about 8 to 10 people.

Depending on the bucket and location, you can choose Pretzel Nuggets or Mini Pretzel Dogs with three dips. Prices vary, but current catering menus list Football Buckets at about $32 to $35.

How to Get an Auntie Anne’s Football Bucket

The redesigned buckets are available now at participating Auntie Anne’s locations nationwide and will be around throughout football season.

They’re also available for pickup and delivery through Auntie Anne’s and participating third-party delivery services.

The pretzels were already made for sharing. Now the dips finally have somewhere to go.

Starting Aug. 24, Magnolia Bakery is launching a limited-time Cookie Butter Menu with Biscoff, including a new Pumpkin Spice Banana Pudding with Biscoff. Bake Magazine reports that the seasonal menu will be available at participating locations nationwide through Nov. 1.

The new pudding combines Magnolia’s signature banana pudding with pumpkin spice and Biscoff. There’s also a Pumpkin Spice Pudding with Biscoff and a Banana Pudding Cookie stuffed with Biscoff.

Biscoff has already had a viral moment this year. A simple dessert made by pressing Biscoff cookies into Greek yogurt and chilling them overnight took off on social media, with fans comparing the softened cookies and creamy yogurt to cheesecake.

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If all this talk about banana pudding has you craving the original, you can make Magnolia Bakery’s famous version at home.

Related: Magnolia Bakery Banana Pudding Recipe

There’s Even a Biscoff Latte

Magnolia isn’t stopping with pudding. The limited-time menu also includes cupcakes, cakes and icebox bars, plus a Cookie Butter Latte with Biscoff.

The Magnolia Bakery Cookie Butter Menu with Biscoff arrives at participating locations Aug. 24 and runs through Nov. 1.

What to do next depends on whether the avocado is still whole and just how hard it is. Here’s how to tell what you’re working with and what to do next.

Can You Eat an Unripe Avocado?

Yes. An underripe avocado is generally edible, but the flesh can be hard, starchy and slightly bitter or grassy. It will not have the creamy texture or rich flavor of a ripe avocado.

A slightly underripe avocado can work well sliced thinly, pickled or cooked. If it is extremely hard, let a whole avocado continue ripening rather than trying to cut it. Discard any avocado that smells rancid, has mold or shows other signs of spoilage.

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How to Tell If an Avocado Is Unripe

• Check the firmness. Hold the avocado in your palm and squeeze gently. A ripe avocado should give slightly under gentle pressure. If it feels completely firm, it needs more time.
• Consider the variety. Hass avocados usually darken as they ripen, but color alone is not a reliable indicator. Some varieties stay green even when ripe.
• Watch for isolated soft spots. One soft area on an otherwise hard avocado may be bruising rather than a sign that the entire fruit is ripe.

The California Avocado Commission recommends checking ripeness with the palm of your hand rather than pressing with your fingertips, which can bruise the fruit.

How to Ripen a Whole Avocado

Leave It on the Counter

The simplest method is to leave the avocado at room temperature and check it once a day. Keep it out of direct sunlight. Once it gives slightly when gently squeezed, use it or move it to the refrigerator to slow further ripening.

Put It in a Paper Bag

Place the avocado in a brown paper bag, fold the top closed and leave it at room temperature. The bag helps concentrate the ethylene gas released by the fruit as it ripens.

Check it daily so it does not go from hard to overripe before you use it.

Add an Apple, Banana or Kiwifruit

To help speed things along, place an apple, banana or kiwifruit in the paper bag with the avocado. These fruits also release ethylene.

How quickly the avocado ripens depends on how mature it was when you bought it, so let firmness—not a set number of days—be your guide.

Use Newspaper in a Pinch

No paper bag? Wrap the whole avocado loosely in newspaper and leave it at room temperature. It can help trap some of the ethylene around the fruit, though a paper bag is the easier option.

How to Keep a Ripe Avocado Longer

Once an avocado is ripe, move it to the refrigerator to slow further ripening. A whole ripe avocado will generally keep for several more days when refrigerated, though the exact timing depends on how ripe it was when chilled.

Leave it whole until you are ready to use it. Once cut, refrigerate the remaining avocado promptly and protect the exposed flesh from air.

Can You Ripen a Cut Avocado?

Not reliably. Once an avocado has been cut open, it may soften somewhat in the refrigerator, but it is unlikely to develop the same creamy texture and flavor it would have if it had ripened intact.

Instead of leaving a cut avocado on the counter, protect the exposed flesh and refrigerate it:

1. Brush or sprinkle the cut surface with lemon or lime juice.
2. Press plastic wrap directly against the flesh or place the avocado in an airtight container.
3. Refrigerate it promptly.
4. Use it as soon as practical in a dish that works with firmer avocado.

The citrus juice can help slow browning, but it will not prevent it completely.

Ways to Use a Firm Avocado

A firm avocado is not ideal for guacamole, but its sturdier texture can work to your advantage in other dishes. It should still be soft enough to cut safely; if your knife slips or you have to force it through the flesh, stop and let the avocado ripen longer if it is still whole.

Quick-Pickled Avocado

Thinly sliced firm avocado holds its shape well in a quick pickle. Cover the slices with a vinegar-based brine seasoned with salt and your choice of spices, then refrigerate until chilled. Add them to tacos, sandwiches, grain bowls or salads.

Crispy Avocado Wedges

Cut the avocado into wedges, coat them in flour, beaten egg and seasoned breadcrumbs, then bake or air-fry until crisp on the outside and softer in the center. Serve with a dipping sauce or tuck the wedges into tacos.

Grated Avocado Salad

If the avocado is firm but not rock-hard, grate the flesh and toss it with lime juice, salt and a flavorful dressing. Crisp vegetables, chiles or toasted seeds pair well with its firmer texture.

Delishably Recipes to Make Once the Avocado Ripens

Once the avocado yields slightly when gently squeezed in your palm, use it in one of these Delishably recipes.

Related: Guacamole with Tomatillo and Pickled Onion

Related: Avocado Corn Couscous Salad With Feta and Basil

Related: Gem Lettuce Salad With Avocado and Walnuts

Related: Taco Salad With Avocado Lime Dressing

Related: Carne Asada Tacos With Guacamole, Onion, and Cilantro

Frequently Asked Questions

Does an unripe avocado taste bitter?

It can. Underripe avocado is usually firmer and may taste bitter, grassy or bland. Natural ripening gives the flesh its familiar creamy texture and fuller flavor.

Can you cook with an unripe avocado?

A slightly underripe avocado can be breaded and cooked, pickled or grated into a strongly flavored salad. Cooking may soften the flesh, but it will not make the avocado taste exactly like one that ripened naturally.

What is the fastest way to ripen an avocado?

Place a whole avocado in a closed paper bag with an apple, banana or kiwifruit and keep it at room temperature. Check it daily and remove it when it yields slightly to gentle pressure.

Will a cut avocado continue to ripen?

It may soften somewhat, but it may not ripen evenly or develop the same flavor as a whole avocado. Coat the exposed flesh with citrus juice, cover it tightly, refrigerate it and use it as soon as practical.

Should you refrigerate an unripe avocado?

Keep a whole unripe avocado at room temperature if you want it to ripen. Refrigerate it after it becomes ripe to slow further softening. A cut avocado should be covered and refrigerated.

Can you ripen an avocado in the microwave?

No. A microwave may soften the flesh, but it does not ripen the avocado or develop its creamy texture and buttery flavor. The California Avocado Commission advises against microwaving or baking avocados to ripen them. If you need a ripe avocado, use the paper bag method and check it daily.

Sources

• California Avocado Commission: How to Ripen an Avocado
• California Avocado Commission: How to Choose and Use an Avocado
• Hass Avocado Board: Avocado Quality Manual

Murphy USA announced Aug. 20 that it is beginning an initial rollout of the technology at select larger-format stores, marking the first time the system is being deployed by a major convenience-store chain.

For customers, that could mean getting hot White Castle food during a routine stop for gas or snacks, even in places without a nearby White Castle restaurant.

Murphy USA calls the setup a “Robotic Restaurant in a Box.”

How It Works

Customers order from a touchscreen, and the machine heats and dispenses the food in about two minutes.

The self-contained kiosk stores frozen, prepackaged food. QR-coded trays help the system identify inventory, and the selected item is automatically heated and dispensed hot and ready to eat.

That lets stores offer White Castle food without building a traditional restaurant kitchen.

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Why This Matters

White Castle has already been using automated kiosks in airports, colleges and hospitals.

Earlier this year, the chain announced plans to start with 1,000 kiosk locations nationwide, in places where a traditional White Castle restaurant may not be available.

The Murphy USA rollout moves that technology into more everyday territory.

Murphy USA operates more than 1,800 stores across 27 states and serves about 2 million customers a day, giving the concept significant room to grow if the initial test performs well.

Related: Target Makes Its Biggest Food Change in More Than a Decade

The chicken gets a quick soy-ginger marinade before cooking, then a honey-soy glaze turns sticky and glossy in the skillet. Add jasmine rice and a small handful of Quick Pickled Red Onions, and dinner is done. Check out our Bowl Meals for more quick, weeknight meals.

Why This Works

• The chicken gets flavor twice. A short soy-ginger marinade seasons the meat, while the honey-soy glaze gives the exterior its sticky finish.
• The peach salsa balances the glaze. Fresh lime and jalapeño keep the peaches bright against the salty-sweet chicken.
• The toppings stay simple. Pickled onions and sesame seeds are enough; the salsa already brings plenty of texture, acidity and fresh flavor.

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A Few Ingredient Notes

• Chicken thighs: Boneless, skinless thighs stay juicy in the skillet and handle the high heat needed to get good browning before the glaze goes in.
• Fresh ginger: Ginger is one of the main flavors here, so fresh is worth using. It goes into both the marinade and the glaze.
• Honey: Three tablespoons give the glaze enough sugar to reduce into a sticky coating without making the entire bowl too sweet.
• Peach salsa: Use ripe but firm peaches so the salsa stays juicy without becoming watery. The salsa can be made a few hours ahead and refrigerated until dinner.
• Quick-pickled onions: You only need a little on each bowl. The peach salsa already contains red onion, so these are here for the sharper pickled bite and crunch rather than another full layer of onion.

Recipe Tips

• Drain the chicken well before cooking. Too much marinade in the skillet will cause the chicken to steam instead of brown.
• Don’t crowd the skillet. Cook the chicken in two batches if necessary so the pieces have room to develop color.
• Add the glaze after the chicken is cooked. Honey can scorch over high heat, so reduce the heat before adding it.
• Watch the glaze closely. Once the cornstarch goes in, it thickens quickly. Pull the pan from the heat as soon as the sauce looks glossy and coats the chicken.

Substitutions

• Boneless, skinless chicken breasts can replace the thighs; cut them into evenly sized pieces and take care not to overcook them.
• Brown sugar can replace the honey in the glaze, though the finished sauce will have a slightly different flavor.
• Long-grain white rice can replace jasmine rice.

Storage

Store the chicken, rice, peach salsa and pickled onions separately in airtight containers in the refrigerator. The cooked chicken and rice will keep for up to 4 days; for the best texture, use the peach salsa within 2 days. Reheat the chicken and rice, then add the salsa and pickled onions cold.

Sticky Soy-Ginger Chicken Bowls With Peach Salsa

Ingredients

For the Chicken

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon neutral oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, grated or minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon neutral oil, for cooking

For the Sticky Soy-Ginger Glaze

• 1/4 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 teaspoons rice vinegar
• 2 teaspoons grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water

For the Bowls

• 3 cups cooked jasmine rice
• 1 1/2 cups peach salsa
• 1/2 cup quick-pickled red onions, drained
• 1 tablespoon toasted sesame seeds

In a medium bowl, toss 1 1/2 pounds chicken thighs with 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon neutral oil, 1 tablespoon grated ginger, 2 grated garlic cloves and 1 teaspoon toasted sesame oil. Cover and refrigerate for 20 to 30 minutes.

While the chicken marinates, whisk together 1/4 cup low-sodium soy sauce, 3 tablespoons honey, 2 teaspoons rice vinegar, 2 teaspoons grated ginger and 1 teaspoon toasted sesame oil. In a separate small bowl, stir together 1 1/2 teaspoons cornstarch and 1 tablespoon water until smooth.

Remove the chicken from the marinade, letting the excess drip off, and discard the marinade. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 7 to 9 minutes, turning occasionally, until browned and cooked through. Cook in two batches if necessary to avoid crowding the pan.

Reduce the heat to medium and add the soy-ginger mixture. Let it bubble for about 1 minute, then stir in the cornstarch mixture. Toss the chicken for another 1 to 2 minutes, until the sauce is thick, glossy and clings to each piece.

Divide 3 cups cooked jasmine rice among four bowls. Top with the sticky soy-ginger chicken, 1 1/2 cups peach salsa and 1/2 cup drained quick-pickled red onions. Finish with 1 tablespoon toasted sesame seeds and serve.

Cup Noodles apparently knows this all too well.

The instant ramen brand just teamed up with Dash on a limited-edition Dorm Survival Kit for back-to-college season. And while the compact kitchen appliances are genuinely useful, the Cup Noodles packaging may be the best part.

The kit includes a six-pack of Chicken Cup Noodles tucked into exclusive college-themed sleeves with messages including “Do Not Touch” and “If This Is Missing, Ask My Roommate.”

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The Kit Takes Dorm-Room Ramen Up a Notch

The Cup Noodles aren’t alone in the box.

Students also get a Dash Insulated Electric Kettle with precise temperature control and a Dash Rapid Egg Cooker that can soft-boil up to seven eggs in under 10 minutes.

Add a soft-boiled egg, whatever vegetables are hiding in the mini fridge or a favorite hot sauce, and the college staple suddenly looks a lot more like dinner.

Before ordering, students should check their residence hall’s appliance policy. Some schools restrict electric kettles, egg cookers and other heating appliances in individual dorm rooms.

The Cup Noodles x Dash Dorm Survival Kit is $70, which the brands say is a $135 value. It’s available now through Dash’s website and Dash’s TikTok Shop, while supplies last.

Related: Better Than Bouillon Launches a New Shortcut for Homemade Ramen

There are cold noodles for nights when you barely want to turn on the stove, quick shrimp and chicken bowls, and plenty of reasons to keep the grill going a little longer. If dinner needs to happen fast, you’ll find even more ideas in our 30-Minute Meals and Summer Recipes. Save the casseroles and pumpkin for later. These are the dinners to make while summer is still here.

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1. Chili Garlic Shrimp Bowls

Chili Garlic Shrimp Bowls bring together quick-cooking shrimp, rice, corn, tomatoes, cucumber, avocado, and lime crema for a fresh dinner that comes together fast.

2. Greek Chicken Pitas With Tzatziki

Greek Chicken Pitas With Tzatziki are filled with chicken, cucumber, tomatoes, and cool tzatziki. They’re a good choice when dinner needs to happen quickly without feeling like another heavy weeknight meal.

3. Grilled Fish Tacos With Lime Crema

Keep the grill going a little longer with Grilled Fish Tacos With Lime Crema. The fish cooks quickly, and the bright toppings keep these firmly in summer territory.

4. Shrimp Linguine With Cherry Tomatoes and Basil

Cherry tomatoes and basil are still worth taking advantage of, and this quick shrimp linguine turns both into a full dinner in about 30 minutes.

Get the recipe: Shrimp Linguine With Cherry Tomatoes and Basil

5. Grilled Flank Steak Caprese

Grilled Flank Steak Caprese puts ripe tomatoes and fresh basil to work alongside grilled steak for a dinner substantial enough for a weeknight but still unmistakably summery.

6. BBQ Tofu Bowls With Corn and Slaw

BBQ Tofu Bowls With Corn and Slaw layer crisp tofu with rice, corn, crunchy cabbage slaw, and avocado. It’s a colorful 30-minute dinner with plenty of texture.

7. Greek Chicken Meatball and Orzo Salad Bowls

Greek Chicken Meatball and Orzo Salad Bowls combine chicken meatballs, orzo, cucumber, tomatoes, herbs, and tzatziki in a dinner that lands somewhere between a hearty bowl and a fresh summer salad.

8. Bucatini With Cherry Tomatoes and Burrata

Juicy cherry tomatoes and creamy burrata make this bucatini a good reason to keep tomato season going as long as possible. It also comes together quickly enough for a busy night.

Get the recipe: Bucatini With Cherry Tomatoes and Burrata

9. Chop Chop Salad

Chop Chop Salad is substantial enough to count as dinner, with chicken, salami, chickpeas, tomatoes, basil, and cheese tossed with Italian vinaigrette.

10. Grilled Chicken Burgers

When you want something familiar, grilled chicken burgers keep dinner simple without moving into fall food just yet. Add ripe tomatoes, lettuce, and whatever summer toppings you have on hand.

Get the recipe: Grilled Chicken Burgers

11. Chili Lime Chicken Bowls With Corn Salsa and Lime Yogurt Sauce

Layer skillet-cooked chicken over lime-scented rice with fresh corn salsa and a cool yogurt sauce. It’s the kind of dinner that still tastes like summer but works when weeknights start getting busy again.

Get the recipe: Chili Lime Chicken Bowls with Corn Salsa and Lime Yogurt Sauce

12. Cold Sesame Noodles With Chicken and Cucumber

Cold noodles, rotisserie chicken, crisp cucumber, and a creamy sesame sauce make this 25-minute dinner particularly good for the hottest summer nights.

Get the recipe: Cold Sesame Noodles With Chicken and Cucumber

The retailer has made its biggest food reset in more than a decade, changing the presentation of nearly half of its center-store grocery assortment and adding thousands of new food items.

And the strategy appears to be working. Target’s food and beverage sales increased 7% in its latest quarter, marking the retailer’s fastest grocery growth in three years.

Target is giving more space to fresh produce, protein-focused products, snacks and other fast-growing categories as it tries to make groceries a bigger reason to shop there in the first place.

Target Is Changing Nearly Half of Its Grocery Aisles

The biggest changes are happening in the center of the store, where shoppers typically find snacks, pasta, canned goods, baking staples and beverages.

Target has changed the presentation of nearly half of its center-store grocery assortment, bringing in more new products and shifting shelf space toward categories shoppers are buying now.

The retailer had already signaled a much bigger push into food earlier this year, with plans to increase newness across its food and beverage assortment by nearly 50%.

Now shoppers are starting to see what that looks like.

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More Than 4,600 New Food Items Have Arrived

Target has added more than 4,600 new food items so far this year.

That includes a mix of Target-owned products, emerging brands and familiar national names, with more attention going to snacks, wellness-focused foods, protein drinks, fresh produce and global flavors.

In other words, this isn’t just a shelf reset. Target is changing what shoppers can actually find in its grocery aisles.

Target’s Grocery Changes Are Already Paying Off

The early numbers suggest shoppers are responding.

Food and beverage sales increased 7% in Target’s latest quarter, the fastest growth for the category in three years.

Snacks have been an even bigger bright spot. After Target revamped its snack presentation and expanded the assortment, snack sales increased 15% compared with a year earlier.

Overall store traffic also increased 3.6% during the quarter, though that growth can’t be attributed to groceries alone.

Hundreds More Target Foods Are Coming

And shoppers haven’t seen the end of it.

Target plans to introduce about 600 additional private-label food and beverage products over the next two years, including roughly 400 under its Good & Gather brand.

The retailer expects the broader food strategy to generate more than $2 billion in additional growth over the next few years.

Target Is Giving Groceries More Space, Too

The changes won’t stop with what’s already on shelves.

Target is also increasing the amount of space devoted to food and beverages as it opens new stores and remodels existing ones.

The company plans to open more than 30 new stores this year and complete more than 130 full-store remodels.

For shoppers, the takeaway is pretty simple: Target wants to become a place you go specifically for groceries, not just somewhere you grab them while shopping for something else.

With thousands of new foods already on shelves and hundreds more Target-owned products on the way, your usual Target grocery run could keep changing.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

The creamy sesame sauce comes together with tahini, soy sauce, rice vinegar, toasted sesame oil, ginger, garlic, and chili crisp. Once the noodles are cooled, everything gets tossed with shredded chicken, plenty of cucumber, and green onions.

Serve the noodles right away or give them a short chill before dinner. For more easy warm-weather meals, browse our 30-Minute Meals and Summer Recipes.

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What to Serve With

• Spicy Sesame Cucumber Salad
• Sesame Cabbage Salad
• Quick Pickled Radishes with Beets and Peppercorns
• Din Tai Fung–Style Green Beans
• Air Fryer Broccoli

A Few Tips

• Cool the noodles completely. Rinsing stops the cooking and keeps them from becoming too soft.
• Drain them well. Excess water will thin the sesame sauce.
• Cut the cucumber into thin matchsticks. That gives you cucumber in nearly every bite.
• Loosen the sauce as needed. Tahini thickens as it sits, so add a splash of cold water if the noodles need loosening before serving.

Storage

Refrigerate leftovers in an airtight container for up to three days. The sesame sauce will thicken as it chills, so toss the noodles with a splash of cold water before serving.

For the crispest cucumber and best texture, the noodles are best the day.

Cold Sesame Noodles With Chicken and Cucumber

Ingredients

Sesame Sauce

• 1/2 cup tahini
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 1/2 tablespoons honey
• 1 tablespoon chili crisp, plus more for serving
• 2 teaspoons finely grated fresh ginger
• 1 garlic clove, finely grated
• 1/3 cup cold water, plus more as needed

Noodles

• 12 ounces dried spaghetti
• 2 1/2 cups shredded rotisserie chicken
• 1 English cucumber, cut into thin matchsticks
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• fresh cilantro leaves, for serving, optional

Bring a large pot of salted water to a boil. Cook 12 ounces spaghetti until al dente according to package directions.

Meanwhile, whisk together 1/2 cup tahini, 1/4 cup reduced-sodium soy sauce, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 1/2 tablespoons honey, 1 tablespoon chili crisp, 2 teaspoons finely grated fresh ginger, and 1 finely grated garlic clove. Gradually whisk in 1/3 cup cold water until smooth and pourable.

Drain the noodles and rinse thoroughly under cold running water until completely cool. Shake off as much excess water as possible.

Transfer the noodles to a large bowl. Add 2 1/2 cups shredded rotisserie chicken, 1 English cucumber cut into thin matchsticks, and 3 thinly sliced green onions. Pour the sesame sauce over the top and toss until evenly coated. If needed, loosen the sauce with additional cold water, 1 tablespoon at a time.

Finish with 2 tablespoons toasted sesame seeds, additional chili crisp, and cilantro, if using. Serve immediately or chill for 15 to 20 minutes before serving.

The potatoes and squash get a quick simmer in the seasoned cream before they’re layered with the leeks and cheese, which helps everything cook evenly and become tender. If you’re looking for a potato only gratin with thyme-garlic cream, check out our Hasselback Potato Gratin recipe.

It’s made for fall and the Thanksgiving table alongside honey-glazed carrots and rolls, but there’s no reason to save it only for November. Serve it for Christmas, pair it with our Pan-Roasted Pork Loin With Leeks for a winter dinner, or bring it out anytime a creamy, cheesy potato side sounds right.

Equipment Needed

• 9-by-13-inch Baking Dish
• Mandoline
• Dutch Oven

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Can You Make This Gratin Ahead?

Yes. Bake the gratin a day ahead, let it cool, cover, and refrigerate. Reheat it covered in a 350°F oven until hot, then uncover for the last few minutes so the top can brown again.

How to Store Leftover Gratin

Cover leftovers or transfer them to an airtight container and refrigerate for up to four days. Reheat in a 350°F oven until warmed through.

What to Serve With This Gratin

• Skillet-Roasted Chicken With Herb Pistou
• Parmesan-Crusted Brussels Sprouts
• Green Beans With Dijon and Thyme
• Honey-Glazed Carrots
• Parker House Rolls

Potato and Butternut Squash Gratin

Ingredients

• 2 pounds Yukon Gold potatoes, peeled
• 1 1/4 pounds butternut squash, peeled and seeded
• 2 tablespoons unsalted butter, divided
• 1 large leek, white and light green parts thinly sliced and well rinsed
• 3 garlic cloves, minced
• 1 1/2 tablespoons chopped fresh sage
• 1 1/2 cups heavy cream
• 3/4 cup whole milk
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups shredded Gruyère cheese, divided
• 1/2 cup grated Parmesan, divided
• fresh sage leaves, for serving, optional

Heat the oven to 375°F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.

Using a mandoline or sharp knife, slice 2 pounds Yukon Gold potatoes and 1 1/4 pounds butternut squash about 1/8 inch thick.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add 1 thinly sliced leek and cook for 4 to 5 minutes, until softened. Stir in 3 minced garlic cloves and 1 1/2 tablespoons chopped sage and cook for 30 seconds. Remove from the heat.

In a wide saucepan or Dutch oven, combine 1 1/2 cups heavy cream, 3/4 cup whole milk, 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Bring to a gentle simmer over medium-low heat.

Add the sliced potatoes and simmer gently for 5 minutes, stirring carefully once or twice. Add the butternut squash and continue to simmer for 2 to 3 minutes, just until the vegetables begin to soften. Remove from the heat.

Using a slotted spoon, arrange half of the potatoes and squash in overlapping layers in the prepared baking dish. Scatter half of the leek mixture over the vegetables and sprinkle with 1/2 cup Gruyère and 1/4 cup Parmesan. Spoon some of the warm cream mixture evenly over the top.

Repeat with the remaining potatoes, squash, and leek mixture. Pour the remaining cream mixture evenly over the vegetables.

Cover tightly with foil and bake for 25 to 30 minutes. Remove the foil and test the center with a thin knife; it should slide easily into the potatoes. Sprinkle with the remaining 3/4 cup Gruyère and 1/4 cup Parmesan.

Bake uncovered for 15 to 20 minutes, until the cream is bubbling and the cheese is melted. Turn the broiler to high and broil for 1 to 3 minutes, until the top is deeply golden and browned in spots. Watch closely so the cheese doesn’t burn.

Let the gratin stand for 10 minutes before serving. Garnish with fresh sage leaves.

Starting Wednesday, Aug. 19, six discontinued B-Dubs favorites return for a limited time, including appetizers, a retired wing sauce and one memorable cocktail.

And these aren’t random picks from the archive. Buffalo Wild Wings says fans have spent years asking for them to come back on social media.

What’s Returning to Buffalo Wild Wings?

The Throwback Menu includes:

• Buffalo Chips: Thick-cut, crispy fried potato slices.
• Mini Corn Dogs: Bite-size hot dogs in crispy cornmeal batter.
• Beef on Weck Sliders: Shaved sirloin and horseradish aioli on caraway-seeded kaiser buns with au jus.
• Garlic Mushrooms: Breaded garlic mushrooms served with Southwestern Ranch.
• Hot BBQ Sauce: The smoky, sweet and spicy wing sauce fans have been asking to see again.
• Buffalo Zoo Cocktail: A fruity mix of rum, vodka, bourbon, peach schnapps, grenadine, pineapple juice and orange juice.

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Food creators are already getting a first look at the returning menu. In an Aug. 18 Instagram reel, @snachwithzach shows the full Throwback lineup ahead of its Aug. 19 launch.

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Fans Have Been Asking for These to Come Back

The comeback follows years of requests from customers asking Buffalo Wild Wings to revive discontinued favorites.

Buffalo Chips and Hot BBQ Sauce in particular have maintained devoted followings long after disappearing from menus, making this less of a random nostalgia play and more of a response to what longtime B-Dubs customers have been asking for.

Related: Related News

It’s a Full Early-2000s Throwback

The menu itself is doing most of the nostalgic heavy lifting, but Buffalo Wild Wings is carrying the theme a little further. The chain also teamed up with Von Dutch on a limited-edition “Von Dubs” merchandise collaboration.

For anyone who remembers B-Dubs in the early 2000s, though, the real draw is getting another shot at Buffalo Chips, Hot BBQ Sauce and the rest of the retired lineup.

The Buffalo Wild Wings Throwback Menu arrives Aug. 19 for a limited time at participating Buffalo Wild Wings restaurants and Buffalo Wild Wings GO locations nationwide. Availability may vary by location.

When yours start looking dull or smelling like last night’s dinner, give them a deeper clean. Skip boiling, which can be hard on the wood, and use this gentler method instead.

What You’ll Need

• Wooden spoons or utensils
• Mild dish soap
• 1 tablespoon baking soda
• Water
• 1/2 lemon
• Wire cooling rack
• Food-grade mineral oil or food-safe beeswax paste
• Clean cloth

How to Deep Clean Wooden Spoons Without Boiling Them

1. Wash them first. Clean the utensils with warm water and mild dish soap, then rinse well.

2. Scrub with baking soda. Mix 1 tablespoon baking soda with enough water to make a loose paste. Rub it over the wood, focusing on stained or discolored areas.

3. Freshen with lemon. If odors linger, rub the cut side of 1/2 lemon over the wood, then rinse thoroughly.

4. Dry completely. Pat the utensils dry with a clean towel, then place them on a wire rack to air-dry completely. The rack allows air to circulate around the wood so it can dry more evenly. Avoid leaving wooden utensils flat on a damp towel or putting them away while they’re still moist.

5. Condition the wood. Rub a small amount of food-grade mineral oil or food-safe beeswax paste into the dry wood. Let it absorb, then wipe away any excess with a clean cloth before storing.

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Should You Boil Wooden Spoons?

You may have seen videos of wooden spoons sitting in boiling water while the water turns cloudy or brown.

It looks convincing, but boiling isn’t the best way to care for wooden utensils.

Wood absorbs moisture, and prolonged exposure to very hot water can cause it to swell and dry unevenly. Over time, that can contribute to roughness, warping, or cracks.

And that murky water doesn’t necessarily mean your spoons were hiding years of grime. Hot water can also draw oils and pigments from the wood itself.

For everyday cleaning, stick with warm water and dish soap. Use baking soda and lemon when your utensils need a deeper refresh.

When to Oil Wooden Spoons

You don’t need to condition wooden utensils after every wash.

Reach for food-grade mineral oil or beeswax when the wood starts looking pale, dull, or dry, or when the surface begins to feel rough.

A light coating helps keep the wood from drying out and can make well-used utensils look noticeably better.

Related: More Tips

If tofu is already in the dinner rotation, try our Glazed Sesame Ginger Tofu next. These Chili Garlic Shrimp Bowls are another easy rice bowl for weeknights.

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Why You’ll Love This Recipe

• The tofu gets crisp without frying. Cornstarch helps create golden edges in the oven.
• There’s plenty of texture. Saucy tofu, crunchy slaw, creamy avocado, and sweet corn make every bite a little different.
• It’s easy to customize. Change the grain, add vegetables, or use your favorite barbecue sauce.

A Few Ingredient Notes

• Extra-firm tofu: Press it well before cutting. Removing excess moisture helps the tofu brown and crisp.
• Barbecue sauce: Use one you already like. A thicker sauce will cling nicely to the hot tofu.
• Corn: Fresh, frozen, or canned all work. For more corn-and-avocado inspiration, try our Corn Avocado Salad.
• Cabbage: Green, red, or a combination works for the slaw. Bagged shredded cabbage is an easy shortcut. Have more to use? Try our Creamy Classic Coleslaw With Dijon and Lemon.
• Rice: White, brown, or jasmine rice all work. Leftover rice makes these bowls even faster.

How to Make BBQ Tofu Bowls With Corn and Slaw

1. Crisp the Tofu

• Cut the pressed tofu into 1-inch cubes and toss with cornstarch, oil, garlic powder, smoked paprika, and salt.
• Bake at 425°F for 25 to 30 minutes, turning halfway through, until crisp and golden.

2. Add the Barbecue Sauce

• Toss the hot tofu with barbecue sauce as soon as it comes out of the oven.
• Adding the sauce after baking keeps the tofu crisp around the edges.

3. Make the Lime Slaw

• While the tofu cooks, toss the cabbage with lime juice, olive oil, and salt.
• Let it sit while you finish the rest of the bowl so the cabbage softens slightly.

4. Build the Bowls

• Divide warm rice among four bowls and add the barbecue tofu, corn, cabbage slaw, and avocado.
• Finish with green onions, cilantro, and lime wedges.

Expert Tips

• Give the tofu room. Spread the cubes into a single layer so they roast instead of steam.
• Sauce after baking. Crisping the tofu first gives you much better texture.
• Use the oven time. Make the slaw, warm the rice and corn, and prep the toppings while the tofu cooks.
• Char the corn. If you have a few extra minutes, cook the corn in a hot skillet until lightly browned.

Easy Variations

• Make it spicy: Stir hot sauce, chipotle sauce, or cayenne into the barbecue sauce.
• Change the grain: Quinoa, farro, or another cooked grain can replace the rice.
• Add more vegetables: Cucumber, bell peppers, tomatoes, roasted sweet potatoes, or black beans are all great additions.

How to Store Leftovers

Store the tofu, rice, slaw, and toppings separately in airtight containers in the refrigerator for up to 4 days.

Reheat the tofu in a 400°F oven or air fryer to bring back some of the crispness. Slice the avocado just before serving.

Related: Another Easy Bowl Meal Recipe

BBQ Tofu Bowls With Corn and Slaw

Ingredients

BBQ Tofu

• 2 (14-ounce) packages extra-firm tofu, drained and pressed
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 cup barbecue sauce

Lime Slaw

• 4 cups shredded green or red cabbage
• 2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt

Bowls

• 3 cups cooked white or brown rice
• 1 1/2 cups cooked corn kernels
• 1 avocado, sliced
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• lime wedges, for serving

Heat the oven to 425°F. Cut the 28 ounces pressed tofu into 1-inch cubes. Toss with 2 tablespoons cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and 3/4 teaspoon kosher salt. Spread in a single layer on a parchment-lined baking sheet and bake for 25 to 30 minutes, turning halfway through, until crisp and golden.

Transfer the hot tofu to a large bowl and toss with 1/2 cup barbecue sauce until evenly coated.

While the tofu cooks, toss 4 cups shredded cabbage with 2 tablespoons lime juice, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon kosher salt. Let stand until ready to assemble.

Divide 3 cups cooked rice among four bowls. Top with the barbecue tofu, 1 1/2 cups cooked corn, cabbage slaw, and 1 sliced avocado.

Finish with 1 sliced avocado, 3 sliced green onions, and 1/4 cup chopped cilantro. Add quick pickled red onions as desired and serve with lime wedges.

The brand just introduced Chicken Ramen and Tonkotsu Ramen Bases, concentrated pastes designed to make homemade ramen easier without starting the broth from scratch.

They’re joining Better Than Bouillon’s existing Pho and Birria Bases as part of a broader rollout of globally inspired flavors.

Meet the 2 New Ramen Bases

The Chicken Ramen Base combines chicken with shoyu sauce for a savory broth that can be used for ramen, noodle bowls and stir-fries.

The richer Tonkotsu Ramen Base starts with pork and includes garlic and ginger, bringing some of the flavor of traditional tonkotsu broth to a concentrated paste.

Like Better Than Bouillon’s other bases, both can be mixed with water for broth or added by the spoonful to build flavor in other dishes.

Pho and Birria Are Getting a Wider Rollout

The other two flavors in the announcement aren’t entirely new.

Better Than Bouillon first introduced its Pho Base in 2024 at select Costco locations, while the Birria Base began appearing at select Costco stores in 2025.

Now both are joining the new ramen bases in a broader nationwide rollout.

The Pho Base combines beef stock, ginger, soy sauce and aromatic spices. The Birria Base uses beef stock, chile peppers, onion, paprika, garlic and spices.

Recipes I Want to Try Them In

I’m looking forward to trying the new ramen bases in a few of our Delishably recipes.

Related: Try the Chicken Ramen Base

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Related: Try the Chicken Ramen Base

Related: Try the Tonkotsu Ramen Base

Related: Try the Birria Base

Where to Find Them

The Chicken Ramen, Tonkotsu Ramen, Pho and Birria bases are now available at Walmart, Albertsons and other retailers nationwide. Selection varies by retailer and location.

If you already keep Better Than Bouillon around for soups, sauces and weeknight dinners, the new ramen bases give you two more ways to put that jar to work.

Related: Related News

7-Eleven Has $1 Large Slurpees

Through Aug. 25, 7-Eleven is offering large Slurpee drinks for $1 from 3 to 6 p.m. Monday through Friday.

The Happy Hour deal is available to 7Rewards and Speedy Rewards members at participating 7-Eleven, Speedway and Stripes locations.

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Wendy’s Has $1 Frostys

Wendy’s is currently selling small Classic Frostys for $1 for a limited time, with no special offer required.

The deal is showing at Wendy’s locations around the country and on the chain’s website.

Dairy Queen Has 99-Cent Second Blizzards

Through Aug. 30, DQ Rewards members can buy one Blizzard Treat and get a second of equal or lesser value for 99 cents.

The offer is available once per day at participating U.S. locations and can be redeemed through the DQ app or in person at the register.

Taco Bell Has $1 Freezes Every Afternoon

Taco Bell’s Happier Hour runs every day from 2 to 5 p.m., when participating restaurants offer a regular Freeze or medium fountain drink for $1.

That includes Baja Blast Freeze and other available regular Freeze flavors. Prices and participation can vary by restaurant.

Shake Shack Has $3 Frozen Custard Through Aug. 19

Through Wednesday, Aug. 19, Shake Shack is offering a single frozen custard for $3 with another purchase of at least $1.

Use promo code CUSTARDTIME at participating Shack kiosks or when ordering through the Shake Shack app or website.

If the heat has you staying home, this one can be delivered. Qualifying orders placed for delivery through Shake Shack’s app or website are eligible for the deal. Third-party delivery apps are excluded.

Staying In? You Still Have Options

With dangerous heat continuing across parts of the country, spending less time outside may sound pretty appealing right now.

Shake Shack’s current custard deal works on qualifying delivery orders. Wendy’s, Dairy Queen and Taco Bell also offer delivery in many areas, but check the app before ordering to make sure the specific deal applies at your location.

For any of these offers, it’s worth checking your local restaurant or app first. Participation, availability and individual offer terms can vary.

Related: Related News

A new collaboration with BuzzBallz turns two familiar Pop-Tarts flavors—Frosted Brown Sugar Cinnamon and Frosted S’mores—into ready-to-drink cocktails with 15% alcohol by volume.

And if you know Pop-Tarts, you’ll recognize the drinks immediately.

The round BuzzBallz containers feature the familiar blue Pop-Tarts branding, pastry images and flavor names pulled directly from the snack aisle.

For some shoppers, that’s exactly the appeal. For others, the combination of such a familiar snack brand and a 15% ABV cocktail is raising some questions.

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The Drinks Are Built Around Two Familiar Pop-Tarts Flavors

The Frosted Brown Sugar Cinnamon version takes inspiration from the cinnamon-and-brown-sugar pastry, while Frosted S’mores brings together the chocolate, marshmallow and graham cracker flavors associated with the Pop-Tarts favorite.

Both cocktails contain 15% ABV and use a unique wine-and-spirit blend, a formulation designed to comply with varying state liquor laws.

Rather than simply borrowing the flavors, BuzzBallz has leaned heavily into the Pop-Tarts identity, with packaging that makes the collaboration unmistakable.

That branding may also be a big part of why the launch is getting so much attention.

People Have Thoughts About the Pop-Tarts Branding

The collaboration is already drawing mixed reactions online.

@sodaseekers shared the new drinks on Instagram, where some commenters were excited by the unexpected mashup while others were less convinced.

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Some saw the drinks as another fun, nostalgia-fueled collaboration aimed at adults who grew up eating Pop-Tarts. Others questioned the idea of putting such recognizable snack branding on an alcoholic product.

Is It Nostalgia—or Does the Branding Go Too Far?

There’s no indication that either Pop-Tarts or BuzzBallz is marketing these cocktails to children. They’re alcoholic beverages intended for adults of legal drinking age.

And using nostalgic food brands to reach adults isn’t exactly new.

Millennials and Gen Xers who grew up with Pop-Tarts are now old enough to be the target audience for everything from retro cereal collaborations to cocktail-inspired versions of familiar candies and desserts.

Still, seeing the actual Pop-Tarts logo and pastry imagery on a 15% ABV cocktail has prompted some consumers to ask whether recognizable childhood-food branding feels different when it’s attached to alcohol.

Others see it much more simply: It’s a novelty cocktail for adults built around a flavor they already know.

Related: Costco’s $30 Cutting Board Set Solves One of the Biggest Problems With Wood Boards

Either Way, the Collaboration Is Getting Attention

From a marketing standpoint, the pairing certainly knows how to stop a scroll.

Pop-Tarts and BuzzBallz are two instantly recognizable brands, and combining them creates the kind of unexpected product launch that people want to talk about—even when they don’t necessarily agree on whether they’d drink it.

The new cocktails may ultimately come down to a question of perspective.

Is a Pop-Tarts BuzzBallz a clever bit of adult nostalgia, or does this crossover push nostalgia a little too far?

The internet, apparently, hasn’t decided yet.

For this version, I started with that apple-and-pear idea and took the topping in a different direction. Pecans add crunch, while ginger and vanilla add warmth without piling on the spices.

It’s an easy fall dessert when apples and pears are everywhere, with plenty for a family dinner or leftovers the next day. If you have more apples to use, Apple Cobbler With Buttermilk Biscuits is another simple baked option.

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Why This Apple Pear Crisp Works

Apples hold their shape as they bake, while the pears soften a little more and mingle with the juices in the bottom of the dish. Using both gives the filling more texture than an all-apple crisp.

The topping has oats for crisp edges, pecans for crunch, and melted butter so it comes together quickly. Brown sugar, cinnamon, ginger, and vanilla give the crisp plenty of fall flavor.

A Few Ingredient Notes

• Apples: Choose firm baking apples that won’t collapse in the oven. Granny Smith, Honeycrisp, Pink Lady, or a combination all work.
• Pears: Look for pears that are ripe but still firm. If they’re very soft before baking, they can lose too much of their shape.
• Pecans: Chopped pecans give the oat topping extra crunch and toast as the crisp bakes.
• Brown sugar: Using brown sugar rather than granulated sugar gives both the filling and topping a deeper flavor.

How to Make Apple Pear Crisp

1. Toss the apples and pears

Peel, core, and slice the apples and pears, then toss them with lemon juice, brown sugar, cornstarch, cinnamon, ginger, salt, and vanilla. Spread the fruit in a buttered 9-by-13-inch baking dish.

2. Make the pecan-oat topping

Combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Stir in the melted butter until moist crumbs form.

3. Assemble the crisp

Scatter the topping evenly over the fruit. Don’t press it down; leaving the crumbs loose helps the topping brown and crisp in the oven.

4. Bake until bubbling

Bake until the apples and pears are tender, the juices bubble around the edges, and the topping is golden brown. Let the crisp stand for at least 15 minutes before serving so the fruit juices have time to settle.

For a smaller dessert, our Fruit Crisp for Two uses the same basic fruit-and-crumble idea in a 6-inch baking dish.

Apple Pear Crisp With Pecan Oat Topping

Prep: 20 minutes | Cook: 45 minutes | Total: 1 hour 5 minutes | Serves: 8

Apple-Pear Filling

• 4 medium baking apples, peeled, cored, and sliced
• 3 ripe but firm pears, peeled, cored, and sliced
• 2 tablespoons fresh lemon juice
• ⅓ cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract

Pecan-Oat Topping

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ⅔ cup packed light brown sugar
• ¾ cup chopped pecans
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted

Preparation

1. Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish.
2. In a large bowl, toss 4 sliced apples and 3 sliced pears with 2 tablespoons lemon juice, ⅓ cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon kosher salt, and 1 teaspoon vanilla. Spread the fruit evenly in the prepared baking dish.
3. In a medium bowl, combine 1 cup oats, ¾ cup flour, ⅔ cup brown sugar, ¾ cup chopped pecans, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt. Pour in 8 tablespoons melted butter and stir until moist crumbs form.
4. Scatter the pecan-oat topping evenly over the fruit.
5. Bake for 40 to 45 minutes, until the apples and pears are tender, the juices are bubbling around the edges, and the topping is crisp and golden brown.
6. Let the crisp cool for at least 15 minutes before serving.

Nutrition Facts

• Calories: 390 kcal
• Carbs: 61 g
• Fat: 16 g
• Fiber: 6 g
• Protein: 4 g
• Sodium: 190 mg
• Sugar: 36 g

What Apples Are Best for Apple Pear Crisp?

Firm baking apples work best because they soften without disappearing into the filling. Granny Smith gives the crisp more tartness, while Honeycrisp and Pink Lady bring a little more sweetness. Using two varieties gives you a nice balance.

For another apple dessert with pecans, try our Candy Apple Pie, finished with a brown sugar, cream, and pecan topping.

Can You Make Apple Pear Crisp Ahead?

Yes. Assemble the fruit and topping separately and refrigerate them until you’re ready to bake. Add the topping just before the crisp goes into the oven so the oats stay dry.

The baked crisp can also be reheated in a 350°F oven until warm. The oven works better than the microwave if you want the topping to stay crisp.

The MIU 3-Piece Wood Fiber Cutting Board Set is made with naturally renewable materials in what the brand describes as an environmentally responsible way. The boards have the warm look of wood, but unlike traditional wooden cutting boards, all three can go straight into the dishwasher.

The set has been popping up at Costco warehouses across the country for around $30, though availability and pricing vary by location.

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Costco shoppers are already taking notice. @costscohotfinds called the three-piece set an “incredible deal” while showing the boards on the warehouse floor.

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What Comes in Costco’s MIU Cutting Board Set?

The set includes three dual-sided cutting boards in different sizes, making it easy to grab the right one whether you’re slicing a lemon, chopping vegetables, or prepping dinner.

Each board has a built-in hole for easy grabbing and storage, along with four silicone nonslip feet that help keep it secure on the counter while you work.

The two larger boards also feature juice grooves, which help catch liquid from tomatoes, fruit, roasted meats, and other juicy ingredients before it reaches your countertop.

Related: Related News

They’re Dishwasher Safe, Too

One of the biggest drawbacks to traditional wood cutting boards is the upkeep. They typically need to be washed by hand and dried carefully, which isn’t always convenient after a busy night in the kitchen.

These MIU wood-fiber boards are dishwasher safe, giving you a lower-maintenance option while still bringing a warmer, more natural look to your countertop than the typical plastic cutting board.

And because the set comes with three sizes, you don’t have to pull out a giant board every time you need to chop a handful of herbs or slice an apple.

If replacing some of the plastic basics in your kitchen has been on your list, this Costco find makes cutting boards an easy place to start. Just keep in mind that, like many Costco finds, warehouse availability can vary by location.

Related: Pop-Tarts and BuzzBallz Launch 2 New Cocktails With 15% ABV

For this version, I roast sweet potatoes with taco seasoning while the beef cooks on the stovetop. Then I add black beans, corn, tomatoes, cucumber, avocado, sour cream, and plenty of lime. The sweet potatoes are my favorite part—they get browned around the edges and add just enough sweetness against the seasoned beef.

Set everything out and let everyone build their own, or assemble the bowls before serving. Either way, it’s an easy weeknight dinner that doesn’t take much work.

For more dinner ideas like this, browse our Bowl Meals.

Why You’ll Love These Taco Bowls

They’re easy enough for a weeknight. The sweet potatoes roast while the beef cooks on the stovetop, and everything else is mostly chopping and assembling.

You get a little bit of everything. I love the mix of smoky taco beef, roasted sweet potatoes, black beans, corn, crisp cucumber, tomatoes, and avocado. The warm and fresh ingredients together are what make the bowl so good.

Make them however you like. Sour cream, cilantro, green onions, and lime are my go-to toppings, but taco bowls are made for adding whatever you have around. Salsa, jalapeños, shredded cheese, cabbage, or Quick Pickled Red Onions would all be great.

Sweet potatoes are really good here. They get browned around the edges in the oven, with just enough sweetness to balance the smoky, savory beef. I’d give them plenty of room on the sheet pan so they roast instead of steam.

Sweet Potato Taco Bowl Ingredients

• Sweet potatoes: Cut them into roughly 1-inch cubes so they cook evenly and get those browned edges. I peel mine, but you don’t have to.
• Ground beef: I use extra-lean ground beef here because there are plenty of other ingredients in the bowl to keep it from feeling dry. Any lean ground beef will work.
• Taco seasoning: Chili powder, smoked paprika, cumin, oregano, garlic, and onion give the beef and sweet potatoes plenty of flavor.
• Black beans and corn: Both make the bowls more filling without adding much work. Fresh corn is great in late summer; frozen is what I’d use the rest of the year.
• Tomatoes and cucumber: I like having something crisp and fresh against the warm beef and sweet potatoes.
• Avocado: Slice it right before serving.
• Toppings: I use sour cream, cilantro, green onions, and plenty of lime. This is also a perfect place for Quick Pickled Red Onions.

How to Make Sweet Potato Taco Bowls

Roast the sweet potatoes. Toss them with oil and half of the taco seasoning, then spread them out on the sheet pan. Don’t crowd them—you want browned edges, not soft potatoes.

Cook the beef. Brown the ground beef while the potatoes are in the oven, then add the remaining taco seasoning and a little water. Let it cook until the seasoning coats the beef and most of the liquid is gone.

Build your bowl. Add the sweet potatoes and beef, then pile on the black beans, corn, tomatoes, cucumber, and avocado.

Add your toppings. Sour cream, cilantro, green onions, and lime are my favorites, but this is where you make the bowl your own.

Sweet Potato Taco Bowls

Ingredients

Taco Seasoning

• 1 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1½ teaspoons kosher salt
• ¼ teaspoon cayenne pepper

Bowls

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 pound extra-lean ground beef
• 1/4 cup water
• 1 (14-ounce) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 pint cherry tomatoes, halved
• 1 medium avocado, sliced
• 1 English cucumber, chopped
• 1/2 cup sour cream or plain Greek yogurt
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Heat the oven to 425°F. In a small bowl, combine 1 tablespoon chili powder, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1½ teaspoons kosher salt, and ¼ teaspoon cayenne.

Toss 1 pound sweet potatoes with 1 tablespoon vegetable oil and half of the taco seasoning. Spread in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, turning once, until tender and browned at the edges.

While the sweet potatoes roast, heat a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it into crumbles, for 6 to 8 minutes, until browned and cooked through. Stir in the remaining taco seasoning and ¼ cup water. Cook for 1 to 2 minutes, until the beef is evenly coated and most of the liquid has evaporated.

Warm 1 can black beans and 1 cup corn, if desired, or add them to the bowls at room temperature.

Divide the roasted sweet potatoes and seasoned beef among four bowls. Add the black beans, corn, 1 pint halved cherry tomatoes, 1 chopped cucumber, and 1 sliced avocado.

Finish with ½ cup sour cream or Greek yogurt, 3 sliced green onions, ½ cup chopped cilantro, and lime wedges. Serve immediately.

For another easy dinner built around the same fresh flavors, try these Chili Lime Chicken Bowls With Corn Salsa and Lime Yogurt Sauce, or browse more Bowl Meals.

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Why These Shrimp Bowls Work

Shrimp are great for a quick dinner because they cook in just a few minutes. Garlic, chili powder, and cumin give them plenty of flavor without a marinade, and lime goes in right at the end.

The rest of the bowl is just as simple. Rice makes it filling, cucumber and tomatoes add crunch, corn brings a little sweetness, and avocado adds creaminess. The lime crema takes about a minute to stir together and gives you just enough sauce for every bite.

A Few Ingredient Notes

• Shrimp: Large peeled and deveined shrimp are easiest. Pat them thoroughly dry before cooking so they sear rather than steam.
• Rice: Use whatever prepared rice you like. White rice, jasmine rice, or brown rice all work.
• Corn: Fresh corn is best when it’s in season. Otherwise, thawed frozen corn works well.
• Avocado: Add it just before serving so it stays fresh and holds its shape.
• Lime crema: Sour cream gives you a thicker sauce; Mexican crema makes it slightly looser and easier to drizzle. You can also use Greek Yogurt here too.
• Quick-pickled red onions: These add color, crunch, and acidity. Use our Quick Pickled Red Onions recipe and make them ahead if you like.

How to Make Chili Garlic Shrimp Bowls

1. Cook the shrimp

Pat the shrimp dry, then cook them in olive oil with garlic, chili powder, cumin, salt, and pepper. They only need a few minutes; pull them from the heat as soon as they turn opaque and finish with lime juice.

2. Make the charred corn

3. Build the bowls

Divide the rice among four bowls and arrange the shrimp, corn, tomatoes, cucumber, and avocado on top.

4. Finish and serve

Drizzle the bowls with lime crema and finish with green onions, cilantro, and lime wedges.

For another shrimp option to keep in rotation, Honey Soy Shrimp With Lemon and Herbs can be cooked in a skillet, under the broiler, or on the grill.

Chili Garlic Shrimp Bowls

Ingredients

Shrimp

• 1¼ pounds large shrimp, peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice

Lime Crema

• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice

Bowls

• 3 cups cooked rice
• 1 cupe corn kernels
• 1 pint cherry tomatoes, halved
• 1 English cucumber, chopped
• 1 avocado, sliced
• ½ cup prepared quick-pickled red onions
• 1/2 cup chopped fresh cilantro
• lime wedges, for serving

Pat 1¼ pounds shrimp dry, then toss with 1 teaspoon chili powder, ½ teaspoon cumin, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes. Add 4 minced garlic cloves, turn the shrimp, and cook for another 1 to 2 minutes, until opaque and just cooked through. Remove from the heat and stir in 1 tablespoon lime juice.

Add 1 teaspoon olive oil and 1 cup corn to the same skillet. Cook over medium-high heat for 3 to 4 minutes, stirring occasionally, until the corn is browned in spots.

Stir together ½ cup sour cream or Greek yogurt and 2 tablespoons lime juice until smooth.

Divide 3 cups cooked rice among four bowls. Top with the garlic shrimp, charred corn, 1 pint halved cherry tomatoes, 1 chopped cucumber, 1 sliced avocado, and ½ cup quick-pickled red onions.

Drizzle with the lime crema and finish with the chopped cilantro and lime wedges.

Starting Aug. 31, fans can try a new Brown Sugar Cookie Dough Blizzard and Toasted Marshmallow Mocha DQ Coffee Cooler, while the longtime Pumpkin Pie Blizzard makes its return.

What’s Coming to Dairy Queen on Aug. 31?

The new Brown Sugar Cookie Dough Blizzard mixes brown sugar cookie dough pieces and brown sugar topping into DQ’s soft serve. If cookie dough is usually your Blizzard order, this is the one that feels especially made for fall.

Coffee fans get something new, too. The Toasted Marshmallow Mocha DQ Coffee Cooler blends cold brew, soft serve and ice in a cup lined with cocoa fudge, then finishes everything with whipped topping and more cocoa fudge.

And, of course, pumpkin is coming back.

The Pumpkin Pie Blizzard returns with real pumpkin pie pieces blended into soft serve and a topping of whipped cream and nutmeg. It’s one of those seasonal DQ flavors that signals fall almost as reliably as the first pumpkin spice latte.

Caramel Apple Cheesecake Is Already Here

You don’t have to wait until Aug. 31 to get a head start on fall.

The Caramel Apple Cheesecake Blizzard is already on the menu as DQ’s August Blizzard of the Month. It combines cheesecake pieces and caramel apple topping with soft serve for a flavor that lands somewhere between caramel apples and cheesecake.

It also gives apple a little time in the spotlight before pumpkin season fully takes over.

You Can Get a Second Blizzard for 99 Cents

There’s also a reason to make a Blizzard run before the rest of the fall menu arrives.

Through Aug. 30, DQ Rewards members who buy one Blizzard through the DQ app can get a second for 99 cents at participating U.S. locations. The offer can be used once per day.

So if you want to try the Caramel Apple Cheesecake Blizzard before deciding whether Brown Sugar Cookie Dough deserves your next order, the timing is pretty good.

The Brown Sugar Cookie Dough Blizzard, Toasted Marshmallow Mocha DQ Coffee Cooler and Pumpkin Pie Blizzard arrive Aug. 31 for a limited time.

This version takes the same idea in a more from-scratch direction. Fresh mushrooms, onion, and red bell pepper build the base of the sauce, while diced green chiles add a little bite. Chicken broth and milk replace the canned soup, and a combination of sharp Cheddar and Parmesan keeps the casserole creamy and savory without becoming too heavy.

For more cool-weather pasta ideas, browse these comforting pasta dinners.

Why This Chicken Spaghetti Works

Cooking the mushrooms, onion, and bell pepper before making the sauce gives the casserole more flavor and keeps excess moisture out of the finished dish. Green chiles cut through the creamy sauce with mild heat and a little acidity, while slightly undercooking the spaghetti helps it hold its texture in the oven.

Sharp Cheddar gives the casserole its familiar cheesy flavor, and Parmesan adds a more savory finish.

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A Few Ingredient Notes

Chicken: Rotisserie chicken works well here, or use any leftover cooked chicken and shred it into bite-size pieces.

Mushrooms: Cremini mushrooms have a little more depth than white button mushrooms. Let them cook until they release their moisture and begin to brown.

Green chiles: One 4-ounce can adds mild chile flavor without making the casserole particularly spicy.

Cheese: Sharp Cheddar does most of the work, with Parmesan added to deepen the flavor of the sauce.

How to Make Chicken Spaghetti Casserole

1. Cook the spaghetti

Cook the spaghetti in well-salted water until just shy of al dente. Drain and set aside.

2. Sauté the vegetables

Cook the onion, red bell pepper, and mushrooms in butter until softened and the mushrooms begin to brown. Add the garlic and cook briefly.

3. Make the creamy chicken sauce

Stir the flour into the vegetables, then gradually whisk in the chicken broth and milk. Once the sauce has thickened, stir in the Cheddar and Parmesan, followed by the shredded chicken and diced green chiles.

4. Add the spaghetti

Fold the cooked spaghetti into the chicken mixture until the noodles are evenly coated.

5. Assemble and bake

Transfer the chicken spaghetti to a 9-by-13-inch baking dish and scatter the remaining Cheddar over the top. Bake until bubbling around the edges and lightly browned.

What to Serve With Chicken Spaghetti

Since the casserole is rich and creamy, a simple vegetable works especially well alongside it. Green Beans With Gremolata and Pine Nuts bring lemon, parsley, and a little crunch, while Broccoli With Garlic and Red Pepper Flakes adds garlic, lemon, and gentle heat.

Chicken Spaghetti Casserole

Ingredients

• 12 ounces spaghetti
• 3 tablespoons unsalted butter
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 4 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 1/2 cups shredded sharp Cheddar cheese, divided
• 1/2 cup grated Parmesan
• 3 cups cooked shredded chicken
• 1 (4-ounce) can diced green chiles, drained
• 2 tablespoons chopped fresh parsley, optional

Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Cook 12 ounces spaghetti in well-salted water until just shy of al dente. Drain and set aside.

Melt 3 tablespoons butter in a large skillet over medium heat. Add 1 diced onion, 1 diced red bell pepper, and 8 ounces sliced cremini mushrooms. Cook for 6 to 8 minutes, until the vegetables soften and the mushrooms begin to brown. Stir in 3 minced garlic cloves and cook for 30 seconds.

Sprinkle 4 tablespoons flour over the vegetables and cook, stirring, for 1 minute. Gradually whisk in 2 cups chicken broth and 1 cup whole milk. Add 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Simmer for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.

Remove from the heat and stir in 1 cup Cheddar and ½ cup Parmesan until melted. Fold in 3 cups shredded chicken, 1 drained can diced green chiles, and the cooked spaghetti until evenly coated.

Transfer to the prepared baking dish and spread into an even layer. Sprinkle with the remaining ½ cup Cheddar.

Bake for 25 to 30 minutes, until bubbling around the edges and lightly browned on top. Let stand for 5 minutes, then finish with 2 tablespoons chopped parsley.

It also comes together in about 30 minutes, making it an easy alternative to ordering takeout. Searing the beef in batches gives it crisp, browned edges before everything is tossed together in the sauce and spooned over hot rice. For another quick beef dinner, try our Szechuan Beef Stir-Fry or Weeknight Beef Stir Fry.

Why You’ll Love This Mongolian Beef

• Better than takeout: The beef is freshly seared and the sauce has plenty of garlic, ginger, and scallion flavor.
• Ready in about 30 minutes: Once the ingredients are prepped, everything cooks quickly in one skillet or wok.
• Plenty of sauce: The soy-ginger sauce coats the beef with enough left for the rice.
• Easy to customize: Add broccoli, snap peas, or another quick-cooking vegetable if you want to stretch the meal.

A Few Ingredient Notes

• Flank steak: Slice the beef thinly against the grain so it stays tender. If the steak is difficult to slice, chill it for 15 to 20 minutes first.
• Soy sauce: Reduced-sodium soy sauce gives you more control over the seasoning, especially since oyster sauce is also salty.
• Brown sugar: A small amount balances the savory sauce without making it overly sweet.
• Scallions: Separate the white and green parts. The whites cook with the onion; the greens are folded in just before serving.

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How to Make Mongolian Beef

Toss the thinly sliced flank steak with cornstarch, baking powder, garlic powder, salt, and black pepper until every piece has a light, even coating. Heat the oil in a large skillet or wok and sear the beef in two batches so the slices have enough room to brown.

Add the sliced onion and scallion whites to the same skillet and cook until they begin to soften. Stir in the minced garlic and grated ginger and cook just until fragrant.

Whisk the soy sauce, oyster sauce, water, and brown sugar together before adding the mixture to the skillet. Bring it to a simmer, then return the browned beef and any accumulated juices to the pan.

Toss the beef as the sauce reduces and thickens, coating the steak and onions. The sauce should look glossy and cling to the beef rather than pooling heavily in the bottom of the skillet.

Spoon the Mongolian beef and onions over hot white rice, along with any sauce left in the skillet.

Tips for the Best Mongolian Beef

• Slice against the grain. Cutting across the visible muscle fibers makes flank steak more tender.
• Don’t crowd the skillet. Two batches give the beef room to brown instead of steam.
• Shake off excess cornstarch. A thin coating is all you need.
• Prep before you start. Once the skillet is hot, the recipe moves quickly.
• Watch the sauce at the end. It only needs a minute or two to thicken once the beef goes back into the pan.

What to Serve With Mongolian Beef

White rice is the easiest pairing because it catches the extra soy-ginger sauce. Steamed broccoli, bok choy, green beans, or snap peas would also work well alongside it.

For more quick dinner ideas, browse our 30-Minute Meals.

Make Ahead and Storage

Mongolian beef is best just after cooking, when the beef still has some texture around the edges. Leftovers can be refrigerated in an airtight container for up to three days.

Reheat gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened in the refrigerator.

Mongolian Beef

Ingredients

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 1/3 cup cornstarch
• 1/4 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons oyster sauce
• 1/3 cup water
• 3 tablespoons packed light brown sugar
• 2 tablespoons neutral oil, divided
• 1 medium onion, thinly sliced
• 5 scallions, cut into 1 1/2-inch pieces, white and green parts separated
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• cooked white rice, for serving

Toss 1 1/2 pounds thinly sliced flank steak with 1/3 cup cornstarch, 1/4 teaspoon baking powder, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.

Whisk together 1/3 cup reduced-sodium soy sauce, 2 tablespoons oyster sauce, 1/3 cup water, and 3 tablespoons packed light brown sugar in a small bowl until the sugar is mostly dissolved.

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Shake any excess cornstarch from half of the beef and arrange it in a single layer. Cook for 2 to 3 minutes, turning once, until browned. Transfer to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining beef.

Add 1 thinly sliced onion and the white parts of 5 scallions to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the onion begins to soften. Add 4 minced garlic cloves and 1 tablespoon grated fresh ginger and cook for about 30 seconds, until fragrant.

Pour in the soy sauce mixture and bring to a simmer. Return the beef and any accumulated juices to the skillet and cook for 1 to 2 minutes, tossing frequently, until the sauce reduces slightly and becomes glossy enough to coat the beef.

Remove from the heat and fold in the scallion greens. Serve immediately over hot white rice.

The newcomers are the Maple Cheesecake Doughnut, Café Mocha Doughnut and Apple Crisp Latte. They join the returning Pumpkin Spice Cake Doughnut, Biscoff Cookie Butter Doughnut and seasonal pumpkin spice drinks.

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What’s New in Krispy Kreme’s Fall Menu?

The Maple Cheesecake Doughnut is filled with cheesecake Kreme, then topped with maple icing and a graham-flavored crunch.

Food reviewer @nik_metcalf gave it an 8.5 out of 10. He said the maple frosting comes through right away, followed by slight caramel undertones and a maple-syrup-like cream filling. He also liked the crunch on top.

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The new Café Mocha Doughnut starts with an Original Glazed doughnut dipped in chocolate icing, then gets a swirl of coffee-flavored buttercreme and a mocha bean on top.

The Apple Crisp Latte combines espresso and steamed milk with apple crisp-flavored syrup, whipped cream, caramel drizzle and a crisp cookie topping.

Related: Dairy Queen Adds 3 New Treats to Its Fall Menu

Returning Fall Favorites

The Pumpkin Spice Cake Doughnut is back with pumpkin spice flavor in an old-fashioned cake doughnut. @nik_metcalf gave it an 8.6 out of 10, noting cinnamon and nutmeg flavors along with a soft center and slightly crisp exterior. He called it simple but well done.

The Biscoff Cookie Butter Doughnut also returns, filled with Biscoff Cookie Butter Kreme and topped with cookie butter, Biscoff pieces and white icing.

It was his favorite of the three, earning an 8.8 out of 10. He praised the cookie butter and cinnamon flavor but wanted more filling throughout the doughnut.

Krispy Kreme’s Pumpkin Spice Latte also returns and can be ordered hot, iced or frozen.

The Autumn Seasonal Collection is available now at participating Krispy Kreme shops in the U.S. and Canada through Nov. 2, while supplies last.

The three-item lineup includes the Tajín Taco, Tajín Cheesy Gordita Crunch and Tajín Pineapple Strawberry Freeze. Food reviewer @Snackolator has already tried the menu, with the mango salsa and new Freeze among his standouts.

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What’s on Taco Bell’s New Tajín Menu?

The Tajín Taco starts with a crunchy shell seasoned with Tajín and adds seasoned beef, Spicy Ranch, lettuce, shredded cheese and mango salsa. The suggested price is $2.99, and each taco comes with an extra packet of Tajín Clásico Seasoning.

The Tajín Cheesy Gordita Crunch takes those flavors a step further. A warm flatbread layered with mozzarella, pepperjack and cheddar wraps around a Tajín-seasoned crunchy shell filled with seasoned beef, Spicy Ranch, lettuce, cheddar and mango salsa. The suggested price is $5.99, and it also comes with a Tajín packet.

For something cold, the Tajín Pineapple Strawberry Freeze combines pineapple flavor, strawberry-flavored syrup and Tajín. The suggested price is $3.99 for 16 ounces and $4.19 for 20 ounces.

The Taco Bell x Tajín menu is now available nationwide for a limited time at participating restaurants, while supplies last. Prices and participation vary by location.

Starting Aug. 17, the new Red Bull Dragonberry Energizer will be available at participating restaurants nationwide, marking McDonald’s entry into energy drinks.

According to McDonald’s announcement, the drink combines Red Bull with blue raspberry syrup and freeze-dried dragonfruit.

In an early Instagram taste test, @lukefoods_ compares the flavor to a liquid grape sucker and says it also gives him blue raspberry vibes.

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What Else Is New on McDonald’s Drink Menu?

Customers can substitute Red Bull Zero in the Dragonberry Energizer for a reduced-sugar option. McDonald’s will also sell 8.4-ounce cans of Red Bull at participating restaurants.

The new Vanilla Swirl pairs vanilla flavor with Coca-Cola, Diet Coke or Coke Zero Sugar, then adds cold foam on top.

Orange Dream is another addition, combining orange flavor with Fanta. McDonald’s is also adding reduced-sugar crafted sodas made with Diet Dr Pepper, Dr Pepper Zero Sugar and Sprite Zero Sugar where available.

Fall flavors are coming to McCafé, too.

McDonald’s is featuring Caramel Apple Pie Frappé, Iced Coffee and Latte drinks for a limited time at participating restaurants. The seasonal drinks use caramel apple pie-flavored syrup.

The Frappé also gets apple pie crumble and salted caramel-flavored whipped topping.

The Red Bull Dragonberry Energizer and McDonald’s newest crafted drinks begin rolling out nationwide Aug. 17 at participating restaurants.

The individual pizza is designed to let everyone order exactly what they want rather than compromise on toppings when sharing. It’s also shaped like Domino’s iconic logo and cut into two rectangular slices.

What’s on Domino’s New Domino Pizza?

The Domino starts with buttery-flavored pan dough encrusted with Parmesan cheese and baked in a rectangular pan for a crispy Detroit-style crust.

It gets two layers of cheese, a choice of sauce and up to three toppings, then a drizzle of Domino’s signature garlic seasoning after baking.

Customers can customize each Domino individually, which is really the point of the new pizza. Domino’s says it developed the smaller format for occasions when people eating together want different sauces or toppings.

The chain also put the Domino through independent consumer testing before launch. According to Domino’s, participants rated it as one of the most delicious products the company has introduced.

The Domino will be included in Domino’s Mix & Match Deal. Customers who order two or more qualifying menu items can get a two-topping Domino for $6.99 each, although prices may be higher at some locations.

The new Domino rolls out at stores nationwide Aug. 31.

Food reviewer Snackolator has already put the seasonal flavor to the test. His verdict? A 9 out of 10.

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What’s in Wendy’s New Apple Crumble Frosty?

According to Wendy’s, the Apple Crumble Frosty Fusion starts with its Vanilla Frosty, then adds spiced apple syrup and crunchy oat crumble.

Snackolator compares the flavor to an “apple pie apple crisp hybrid” and gives especially high marks to the texture of the crumble, calling the crunch “phenomenal.”

That mix-in is what separates a Frosty Fusion from a standard Frosty. Wendy’s Frosty Fusions combine sauces with crunchy mix-ins, so the apple syrup runs through the frozen dessert while the oat crumble adds texture.

For anyone already surrounded by pumpkin spice, the apple-and-oat combination offers a different take on fall dessert flavors. Snackolator’s 9-out-of-10 rating also makes this one particularly tempting to try while it’s around.

The Apple Crumble Frosty Fusion is available at participating Wendy’s locations nationwide for a limited time this fall.

It may still be August, but Panera is already looking ahead to pumpkin spice season. The bakery-café chain is launching four new fall menu items nationwide on Aug. 19.

Panera teased the return of pumpkin on Instagram, and this year’s lineup goes beyond the returning Pumpkin Spice Latte.

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What’s New on Panera’s Fall Menu

According to Panera’s announcement, the new Pumpkin Spice Iced Coffee combines dark roast coffee with pumpkin sauce over ice, sweet cream cold foam and pumpkin spice crumbles.

The Pumpkin Spice Frozen Java blends coffee with a dairy blend and pumpkin sauce, then adds whipped cream and pumpkin spice crumbles.

Two new pumpkin treats are joining the bakery case, too.

The Pumpkin Cinnamon Roll is made with sweet dough filled with cinnamon and pumpkin, then topped with pumpkin spice icing.

The Caramel Pumpkin Slice combines pumpkin pie spices, brown sugar, vanilla and salted caramel swirls under pumpkin spice icing.

Three fall favorites are also returning: the Pumpkin Spice Latte, Iced Pumpkin Spice Latte and pumpkin-shaped shortbread Pumpkin Cookie.

Panera’s full fall lineup arrives nationwide Aug. 19 and will be available for dine-in, delivery, Rapid Pick-Up and drive-thru.

His pick for the sandwich? Go spicy—and don’t skip the syrup.

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What to Know About Chick-fil-A’s Chicken & Waffles

According to a Chick-fil-A press release, the sandwich comes with a chicken filet, three strips of applewood-smoked bacon, honey butter, and two maple-flavored waffles, with classic syrup served on the side. Customers can choose Original, Spicy, or Grilled chicken.

There are also two sizes. The breakfast sandwich, available from opening until 10:30 a.m., has a smaller chicken filet and waffle. Beginning at 10:30 a.m., the larger entrée version is available for lunch and dinner.

In his taste test, Snackolator praises the waffles’ buttery flavor and fluffy texture. But after adding syrup and trying the spicy filet, his decision is clear.

“I’m going spicy every time,” he says.

The S’mores Milkshake Gets His Biggest Reaction

Two new S’mores drinks are arriving with the sandwiches. Chick-fil-A says the S’mores Milkshake combines Icedream with chocolate shortbread and graham cracker crumbles, marshmallow-flavored syrup, and marshmallow-flavored whipped topping. The S’mores Frosted Coffee blends cold-brewed coffee and Icedream with marshmallow-flavored syrup and the same chocolate shortbread and graham cracker crumbles.

Snackolator likes both, but the milkshake gets his biggest reaction. He gives it what he calls a “one million out of 10.” He also gives the Frosted Coffee high marks, particularly for the combination of marshmallow flavor and cold brew.

The Chicken & Waffles sandwiches will be available at participating restaurants nationwide from August 24 through November 14, according to Chick-fil-A.

If Snackolator’s early taste test is any indication, the spicy sandwich with syrup is the order he’d choose first.

Chef Sam Cagle, known as @itsdoughguy on Instagram, starts with a whole Costco pizza and asks for it uncut. Once he gets it home, he slides the pizza onto a preheated pizza steel in a 500°F oven for about two minutes.

The reason? Costco’s pizza crust can soften a bit inside the box on the trip home. That quick blast of high heat helps crisp the bottom back up before any new toppings go on.

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How to Upgrade a Costco Pizza

While the pizza reheats, Cagle gets the toppings ready. Once it comes out of the oven, he adds ricotta, fresh basil, grated Parmesan, and a drizzle of hot honey.

Keeping those ingredients off the pizza until the end is part of what makes the upgrade work. The ricotta stays cool and creamy, the basil remains fresh, and the hot honey adds a sweet-spicy finish.

The result still tastes unmistakably like Costco pizza, just with a crisper crust and a few extra toppings.

“It still has the Costco dough taste,” Cagle says in the video.

And that may be the best part. This isn’t about turning Costco pizza into something completely different. The familiar cheesy base is still there; the extra heat just gives the crust more structure before the finishing touches go on.

Cagle doesn’t give exact measurements for the ricotta, Parmesan, basil, or hot honey, so this is more of an idea than a formal recipe. Add as much or as little of each topping as you like.

The biggest takeaway may be the crust trick itself. Even if ricotta and hot honey aren’t your thing, putting a Costco pizza back into a very hot oven for a couple of minutes could be worth trying the next time you bring one home.

From there, the toppings are entirely up to you.

Start with our Easy Homemade Pie Crust, then give the finished pie plenty of time to chill before serving. A generous spoonful of homemade whipped cream is all it really needs.

For a completely different take on pumpkin pie, try our Pumpkin Cream Pie With Graham Cracker Crust, which uses a chilled pumpkin pastry cream instead.

Why This Pumpkin Pie Works

• Cream cheese changes the texture. It gives the pumpkin filling more body and creaminess than a traditional custard-style pumpkin pie.
• The flavor still feels familiar. Cinnamon, nutmeg, pumpkin, and vanilla keep it grounded in classic pumpkin pie.
• A homemade crust balances the rich filling. The flaky crust gives the creamy filling some contrast.
• It’s a great make-ahead pie. The filling needs several hours to chill and set, so making it the day before works beautifully.
• Whipped cream keeps the finish simple. There’s no need for an elaborate topping when the filling is already this rich.

A Few Ingredient Notes

Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. The recipe already contains its own sugar and spices.

Cream cheese: Let it come completely to room temperature before mixing. Soft cream cheese is the key to a smooth filling without little lumps.

Powdered sugar: It dissolves easily into the cream cheese and pumpkin mixture, helping give the filling its smooth texture.

Butter: Melt it and let it cool slightly before adding it to the filling. Hot butter can make the mixture harder to blend evenly.

Pie crust: Our Easy Homemade Pie Crust makes two crusts, so you can use one here and freeze the second for another pie.

How to Make Cream Cheese Pumpkin Pie

Roll one chilled pie crust and fit it into a 9-inch deep-dish pie plate. Crimp the edges, then return the crust to the refrigerator while you prepare the filling.

Beat the softened cream cheese until light and completely smooth before adding the pumpkin. Once those are well combined, mix in the cooled melted butter, vanilla, and eggs, followed by the powdered sugar and spices.

Pour the filling into the chilled crust and set the pie on a baking sheet. Starting at a higher oven temperature helps set the crust, then lowering the heat allows the filling to bake more gently.

Let the baked pie cool at room temperature before transferring it to the refrigerator. It needs at least 4 hours to chill and set before slicing.

Tips for the Best Pumpkin Pie

• Start with softened cream cheese. This makes the biggest difference in getting a smooth filling.
• Don’t add hot butter. Let melted butter cool slightly before mixing it into the pumpkin.
• Watch the crust as it bakes. If the edges become golden before the filling is done, cover them loosely with foil.
• Look for a slight wobble in the center. The edges should be set, but the very center can still move slightly when the pie comes out of the oven.
• Don’t skip the chilling time. The filling continues to firm as it cools, and chilled pie will give you much cleaner slices.

Make Ahead and Storage

This is a good pie to make the day before serving. Bake and cool it completely, then refrigerate overnight. Make the whipped cream shortly before serving or a few hours ahead and keep it refrigerated.

Cover leftover pie and refrigerate for up to 4 days.

Cream Cheese Pumpkin Pie

Ingredients

Pumpkin Pie

• 1 9-inch pie crust, chilled
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin purée
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 3 large eggs
• 2 1/2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg or pumpkin pie spice
• 1/4 teaspoon kosher salt

Whipped Cream

• 2 cups heavy cream
• 1/2 cup powdered sugar

Prepare one crust from the Easy Pie Crust recipe and chill as directed. Roll the dough and fit it into a 9-inch deep-dish pie plate. Crimp the edges and refrigerate while you prepare the filling.

Beat 8 ounces softened cream cheese in a large bowl with an electric mixer until completely smooth and fluffy, 3 to 5 minutes, scraping down the bowl as needed.

Add 15 ounces pumpkin purée and beat until smooth. Mix in 1/2 cup melted and slightly cooled unsalted butter and 2 teaspoons vanilla extract.

Beat in 3 large eggs, one at a time. Add 2 1/2 cups powdered sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg or pumpkin pie spice, and 1/4 teaspoon kosher salt. Mix just until smooth.

Heat the oven to 400°F. Pour the filling into the chilled crust and smooth the top. Place the pie plate on a rimmed baking sheet.

Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 42 to 48 minutes, until the edges are set and the center still has a slight wobble. Cover the crust edges loosely with foil if they begin to brown too quickly.

Transfer the pie to a wire rack and cool at room temperature for about 1 hour. Refrigerate for at least 4 hours, or overnight, before serving.

Beat 2 cups heavy cream and 1/2 cup powdered sugar until soft to medium peaks form. Spoon the whipped cream over the chilled pie before serving.

The recipe makes two loaves, which is handy when you want one for now and another to freeze or share. Serve a slice with coffee for breakfast or an afternoon snack, and if you’re planning more fall baking, try our Pumpkin Cream Pie With Graham Cracker Crust or Pumpkin Spice Bars With Cream Cheese Frosting next.

Why This Pumpkin Bread Works

• Pumpkin keeps it moist. A full can of pumpkin purée gives the bread a soft texture that stays that way for days.
• Butter adds flavor. Softened butter gives the loaves a little more richness than an all-oil quick bread.
• The spices don’t overpower the chocolate. Cinnamon, cloves, and nutmeg give you warm fall flavor while still letting the pumpkin and chocolate come through.
• There are plenty of chocolate chips. A 12-ounce bag means you get chocolate throughout the loaves, not just an occasional chip.
• One recipe makes two loaves. Keep one on the counter and freeze the second for later.

A Few Ingredient Notes

Pumpkin purée: Use pure pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices.

Chocolate chips: Semisweet chocolate chips balance the sweetness of the pumpkin bread well. Milk or dark chocolate chips can also be used.

Butter: Let the butter soften before mixing so it creams smoothly with the sugar.

Spices: Cinnamon, cloves, and nutmeg give the bread a classic fall flavor without relying on a packaged pumpkin pie spice blend.

How to Make Pumpkin Chocolate Chip Bread

Start by beating the softened butter and sugar until creamy, then add the eggs, vanilla, and pumpkin. Mixing the wet ingredients well at this stage gives you an even base before the flour goes in.

Whisk the dry ingredients separately, then add them to the pumpkin mixture alternately with the milk. Stop mixing as soon as the flour disappears so the bread stays tender.

Fold in the chocolate chips last, reserving a handful for the tops of the loaves.

Divide the batter between two loaf pans and scatter the reserved chocolate chips over the top before baking.

Bake until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the loaves cool briefly in the pans before transferring them to a wire rack.

Tips for the Best Pumpkin Bread

• Don’t overmix once the flour goes in. Mix only until no dry streaks remain for a softer crumb.
• Test in more than one spot. A toothpick can hit a melted chocolate chip and look like the bread isn’t done.
• Watch the tops toward the end. If they’re browning before the centers are baked, loosely cover the loaves with foil.
• Let the bread cool before slicing. The crumb continues to set as the loaves cool, so cutting too soon can make the slices fall apart.

Make Ahead and Storage

Keep the cooled bread tightly wrapped at room temperature for up to 3 days or refrigerate it for up to 5 days. For longer storage, wrap a completely cooled loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Pumpkin Chocolate Chip Bread

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 (15-ounce) can pumpkin purée
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup whole milk
• 1 (12-ounce) package semisweet chocolate chips

Heat the oven to 350°F. Line the bottoms of two 8 1/2-by-4 1/2-inch loaf pans with parchment paper and lightly coat the pans with cooking spray.

Beat 2 cups granulated sugar and 1/2 cup softened unsalted butter in a large bowl with an electric mixer until creamy. Beat in 3 large eggs, one at a time, followed by 2 teaspoons vanilla extract and 1 (15-ounce) can pumpkin purée.

Whisk 2 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg in a separate bowl.

Add one-third of the flour mixture to the pumpkin mixture and mix just until combined. Mix in half of the 1/2 cup whole milk, then repeat with another third of the flour mixture and the remaining milk. Add the remaining flour mixture and mix just until no dry streaks remain.

Fold in 12 ounces semisweet chocolate chips, reserving a small handful for the tops.

Divide the batter evenly between the prepared loaf pans and smooth the tops. Sprinkle with the reserved chocolate chips.

Bake for 45 to 55 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the toothpick hits melted chocolate, test again in another spot.

Cool the loaves in the pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

They’re easy to slice, easy to make ahead, and a good one to keep in mind for fall gatherings or holiday dessert tables. If you’re planning more pumpkin baking, try our Pumpkin Cream Pie With Graham Cracker Crust next.

Why These Pumpkin Bars Work

• Pumpkin keeps them soft. A full can of pumpkin purée adds plenty of moisture without making the bars heavy.
• Oil keeps the crumb tender. Canola oil helps the bars stay soft even after they’ve been refrigerated.
• Pumpkin pie spice keeps things simple. One blend gives the bars plenty of warm spice without measuring several individual spices.
• Cream cheese frosting balances the sweetness. Its tangy flavor works especially well with the pumpkin and spice.
• They’re made in one pan. A 9-by-13-inch pan makes the bars easy to bake, frost, and cut for serving.

A Few Ingredient Notes

• Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
• Canola oil: A neutral oil keeps the bars moist without adding another flavor. Vegetable oil works, too.
• Pumpkin pie spice: Two teaspoons give the bars noticeable warm spice without overpowering the pumpkin.
• Cream cheese: Let it soften completely before making the frosting so it blends smoothly with the butter.

How to Make Pumpkin Bars

The batter comes together quickly in two bowls. Whisk the pumpkin, sugar, oil, and eggs until smooth, then add the dry ingredients and stir just until no streaks of flour remain. Spread the batter evenly in a 9-by-13-inch pan and bake until the center is set and a toothpick comes out clean or with a few moist crumbs.

Once the bars are cool, beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla, and salt. Spread the frosting generously over the top before cutting into squares.

Tips for the Best Pumpkin Bars

• Don’t overmix the batter. Once the flour goes in, stir only until combined so the bars stay tender.
• Cool the bars completely before frosting. Even slightly warm bars can soften the frosting and make it slide.
• Chill before cutting for cleaner slices. Refrigerating the frosted bars for 20 to 30 minutes firms the frosting enough for neater squares.

Make Ahead and Storage

The unfrosted bars can be baked a day ahead and kept covered at room temperature. Once frosted, cover and refrigerate the bars for up to 4 days. Let refrigerated bars sit at room temperature for 15 to 20 minutes before serving if you prefer a softer frosting.

Pumpkin Spice Bars With Cream Cheese Frosting

Ingredients

Pumpkin Bars

• 2 cups granulated sugar
• 1 cup canola oil
• 1 (15-ounce) can pumpkin purée
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt

Heat the oven to 350°F. Grease a 9-by-13-inch baking pan or line it with parchment paper.

Whisk 2 cups granulated sugar, 1 cup canola oil, 1 (15-ounce) can pumpkin purée, and 4 large eggs in a large bowl until smooth.

Whisk 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt in a separate bowl.

Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.

Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Transfer the pan to a wire rack and let the bars cool completely before frosting.

Beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth and creamy. Gradually beat in 2 cups powdered sugar, then mix in 1 teaspoon vanilla extract and 1/8 teaspoon kosher salt until smooth.

Spread the cream cheese frosting evenly over the cooled bars. Cut into squares and serve.

The whole thing takes about 30 minutes, with only a few minutes of hands-on cooking. Toss it with pasta, spoon it over Eggplant Parmesan, use it for Easy Italian Meatballs With Marinara, or keep a batch in the refrigerator anywhere you’d normally reach for a jar.

Why Make Your Own Marinara?

• It starts with one can of tomatoes. There’s no peeling, chopping, or cooking down fresh tomatoes.
• The prep is minimal. Shallot and garlic are the only fresh ingredients to chop.
• It takes about as long as many weeknight dinners. Once the aromatics soften, the sauce only needs a short simmer.
• You control the flavor. Adjust the salt, red pepper flakes, and sweetness to suit whatever you’re making.
• One batch works in plenty of meals. Use it for pasta, baked dishes, pizza, meatballs, or dipping.

A Few Ingredient Notes

Crushed tomatoes: They give the sauce body straight from the can, so there’s no need to purée it afterward.

Shallot: A shallot is a little softer and sweeter than a full onion and cooks down quickly, which works well for a short-simmered sauce.

Balsamic vinegar: Just 2 teaspoons add a little sweetness and acidity without making the sauce taste strongly of vinegar.

Sugar: You only need a small amount. It’s there to round out the acidity of the tomatoes, not make the marinara sweet.

Red pepper flakes: Use the full 1/4 teaspoon for gentle heat or reduce it if you prefer a milder sauce.

Ways to Use Homemade Marinara

Once you have a batch in the refrigerator, it can take the place of jarred marinara in plenty of recipes. Spoon it into Baked Rigatoni With Sausage and Burrata, use it as the tomato base for Spaghetti Squash Pizza Boats, or warm it alongside Parmesan Garlic Crostini for dipping.

Make Ahead and Storage

Let the marinara cool completely, then refrigerate it in an airtight container for up to 4 days. For longer storage, freeze it in a freezer-safe container and thaw it overnight in the refrigerator before reheating.

Easy Homemade Marinara Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/3 cup shallot, finely minced
• 2 large garlic cloves, finely minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over low heat. Add 1/3 cup finely minced shallot, 2 finely minced garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring often, until the shallot is soft but not browned, about 3 minutes.

Stir in 1 (28-ounce) can crushed tomatoes, 2 teaspoons balsamic vinegar, 1/4 teaspoon granulated sugar, 1/4 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer and cook uncovered over low heat for 20 to 25 minutes, stirring occasionally, until the sauce thickens slightly.

Taste and season with additional salt and black pepper as needed. Use immediately or let cool before refrigerating.

Serve it warm straight from the skillet or let it sit and serve it closer to room temperature. It’s an easy side for grilled chicken thighs, steak, or anything else coming off the grill, and it fits right in with our easy cookout salads and sides.

Why This Succotash Works

• The vegetables keep some texture. The corn, lima beans, okra, and peppers cook until tender without becoming soft.
• The tomatoes go in near the end. They warm through and release a little juice while still holding their shape.
• Butter and olive oil work together. Butter adds richness, while olive oil is a good base for sautéing the vegetables.
• The finishing ingredients matter. Lemon juice, white wine vinegar, and basil keep a skillet full of sweet vegetables from tasting flat.

A Few Ingredient Notes

Corn: Fresh corn is especially good here when it’s in season, but frozen corn works well, too. There’s no need to thaw frozen kernels before adding them to the skillet. For more ways to use summer corn and tomatoes, browse our summer produce recipes.

Lima beans: Frozen lima beans make this easy enough for a weeknight and can go straight into the skillet.

Okra: Slice the pods into fairly even pieces so they cook at the same rate. Cooking the okra in a wide skillet also gives it room to brown rather than steam.

Cherry tomatoes: Add these after the corn and lima beans so they soften slightly without disappearing into the dish.

Jalapeño: Leave it out for a milder succotash or keep it in for a little heat.

Fresh basil: Add it after the skillet comes off the heat so it stays fresh and fragrant.

How to Make Succotash

Start by cooking the onion, okra, bell pepper, and jalapeño in butter and olive oil until they begin to soften. Garlic, smoked paprika, and thyme go in next, giving the vegetables a savory base before the corn and lima beans are added.

Add the corn and lima beans and cook just until the corn is crisp-tender and the beans are heated through. The tomatoes go in toward the end so they soften slightly without breaking down.

Once the vegetables are cooked, remove the thyme and stir in the lemon juice and white wine vinegar. Fresh basil goes in off the heat so it keeps its flavor and color.

What to Serve With Succotash

This is the kind of side that works especially well with simple grilled mains. Pair it with Grilled Skirt Steak With Salsa Verde or make it part of a larger summer spread with burgers, steak, chicken, or seafood from our easy grilling recipes.

Because it’s good warm or at room temperature, succotash also works well for cookouts when you don’t want every side competing for oven or grill space.

Tips for the Best Skillet Succotash

• Use a large skillet. A wide pan gives the vegetables more contact with the heat and helps them cook evenly.
• Don’t cook the tomatoes too long. Two to 3 minutes is enough to warm them and soften their edges while keeping some shape.
• Taste after adding the acid. Lemon juice and vinegar sharpen the flavors and can change how much additional salt the dish needs.
• Keep the vegetables slightly crisp. Succotash is better when you can still distinguish the corn, beans, okra, and peppers rather than cooking everything until uniformly soft.

Make Ahead and Storage

You can make the succotash several hours ahead and serve it at room temperature, or refrigerate it and gently reheat it before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. If making it ahead, consider adding the fresh basil shortly before serving so it stays fresh.

Skillet Succotash With Corn Lima Beans and Okra

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1/2 medium red onion, coarsely chopped
• 4 ounces okra, stemmed and sliced (frozen works well too)
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 jalapeño, stemmed and chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon smoked paprika
• 3 fresh thyme sprigs, tied together
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 1/4 cups corn kernels
• 2 cups frozen lima beans
• 2 cups cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1/2 cup fresh basil leaves, torn or thinly sliced

Melt 2 tablespoons unsalted butter with 1 tablespoon extra-virgin olive oil in a large skillet over medium heat.

Add 1/2 medium chopped red onion, 4 ounces sliced okra, 1 chopped red bell pepper, and 1 chopped jalapeño. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes.

Add 3 chopped garlic cloves, 1/2 teaspoon smoked paprika, and 3 thyme sprigs. Cook, stirring, until fragrant, about 30 seconds.

Stir in 2 1/4 cups corn kernels and 2 cups frozen lima beans. Cook, stirring occasionally, until the corn is crisp-tender and the lima beans are heated through, 5 to 7 minutes.

Add 2 cups halved cherry tomatoes and the remaining 1/2 teaspoon sea salt. Cook for 2 to 3 minutes, until the tomatoes soften slightly but still hold their shape.

Remove and discard the thyme sprigs. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon white wine vinegar, then remove the skillet from the heat.

Remove and discard 3 fresh thyme sprigs, tied together.

Fold in 1/2 cup fresh basil. Taste and season with additional black pepper or salt as needed. Serve warm or at room temperature.

It’s also a great make-ahead dessert for Thanksgiving or any fall dinner since the pie needs plenty of time to chill. For more creamy pies, try this Chocolate Cream Pie or Key Lime Pie With Graham Cracker-Pecan Crust.

Why This Pumpkin Cream Pie Works

• The filling is extra creamy. Pumpkin purée is cooked into a pastry cream rather than baked into a traditional custard.
• Ginger gives the crust more flavor. A little ground ginger plays especially well with the pumpkin pie spice in the filling.
• The topping isn’t overly sweet. Sour cream gives the whipped cream a subtle tang that balances the brown sugar and pumpkin.
• You can make it ahead. The pie needs at least 4 hours to set, so it’s an easy dessert to prepare the day before.

Everything You Need to Make Pumpkin Cream Pie

• Pumpkin purée: Use pure pumpkin purée rather than pumpkin pie filling.
• Brown sugar: Used throughout the pie, it sweetens the crust, filling, and whipped cream.
• Graham crackers: The crumbs make a quick crust that works especially well with a chilled filling.
• Ground ginger and pumpkin pie spice: Ginger goes into the crust, while pumpkin pie spice seasons the filling.
• Sour cream: A small amount gives the whipped cream a lightly tangy finish.

How to Make Pumpkin Cream Pie

Start with the graham cracker crust. Press the crumb mixture firmly into the bottom and up the sides of the pie plate so it holds together once sliced. Bake it until lightly browned, then let it cool completely before adding the filling.

The pumpkin pastry cream is made on the stovetop with pumpkin purée, milk, egg yolks, brown sugar, and spices. Tempering the yolks with some of the hot pumpkin mixture keeps them from scrambling; once everything goes back into the saucepan, whisk constantly until the filling is thick and smooth.

Spread the warm filling into the cooled crust, cover the surface directly with plastic wrap, and refrigerate until set. Four hours will do it, but overnight is even better if you’re making the pie ahead.

Once the filling is cold, whip the sour cream, brown sugar, and heavy cream until soft to medium peaks form, then spoon it generously over the pie.

Make It Ahead

This is the kind of dessert that benefits from being made ahead. Prepare the crust and pumpkin filling the day before serving and refrigerate the pie overnight. The whipped cream can be added a few hours before serving or closer to serving time.

Keep the finished pie refrigerated and cover leftovers loosely. It will keep well for up to 3 days.

Pumpkin Cream Pie With Graham Cracker Crust

Ingredients

Gingery Graham Cracker Crust

• 12 graham crackers, finely ground
• 1/4 cup brown sugar
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted, plus more as needed

Pumpkin Pastry Cream

• 1 3/4 cups whole milk
• 3/4 cup pumpkin purée
• 6 large egg yolks
• 1/2 cup brown sugar
• 1/2 cup cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract

Sour Cream–Whipped Cream

• 1/3 cup sour cream
• 1 tablespoon brown sugar
• 1 cup heavy cream

Heat the oven to 350°F. Combine the crumbs from 12 graham crackers, 1/4 cup brown sugar, 1 1/2 teaspoons ground ginger, and 1/2 teaspoon kosher salt in a medium bowl. Stir in 6 tablespoons melted unsalted butter until evenly moistened, adding a little more butter if the mixture seems dry.

Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes, until lightly browned around the edges. Transfer to a wire rack and cool completely.

Combine 1 3/4 cups whole milk and 3/4 cup pumpkin purée in a medium saucepan. Cook over medium heat, whisking occasionally, until steaming and just beginning to simmer.

Meanwhile, whisk 6 large egg yolks, 1/2 cup brown sugar, 1/2 cup cornstarch, 1/2 teaspoon kosher salt, and 1/2 teaspoon pumpkin pie spice in a large heatproof bowl until smooth. Gradually whisk about 1 cup of the hot pumpkin mixture into the egg mixture.

Slowly pour the tempered egg mixture back into the saucepan, whisking constantly. Cook over medium heat for 2 to 4 minutes, until the pastry cream thickens and begins to bubble. Continue whisking for 1 minute, then remove from the heat and stir in 3 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.

Pour the pumpkin pastry cream into the cooled crust and smooth the top. Press plastic wrap directly against the surface and refrigerate for at least 4 hours, or overnight, until completely chilled and set.

Whisk 1/3 cup sour cream and 1 tablespoon brown sugar in a large bowl until smooth. Add 1 cup heavy cream and beat until soft to medium peaks form.

Remove the plastic wrap from the chilled pie and spoon the sour cream–whipped cream over the filling, spreading it into loose swirls. Refrigerate until ready to serve.

Pie Crust Ingredients

• All-purpose flour: Spoon and level the flour rather than packing it into the measuring cup.
• Salt: Seasons the dough and brings out the flavor of the butter.
• Unsalted butter: Adds rich flavor and creates flaky pockets as the crust bakes.
• Vegetable shortening: Makes the dough especially tender and easier to roll and shape.
• Ice-cold water: Brings the dough together. Add it gradually—you may not need the full amount.

How to Make Pie Crust

Start by whisking the flour and salt together. Cut in the chilled butter and shortening until the mixture looks like coarse crumbs with some pea-size pieces of butter still visible.

Add the ice water 1 to 2 tablespoons at a time, stirring gently after each addition. Stop as soon as the dough forms large clumps and holds together when pressed.

Turn the dough onto a lightly floured surface and gently bring it together. Divide it in half and shape each portion into a disk, then wrap and refrigerate for at least 2 hours.

When you’re ready to bake, let the dough sit at room temperature for a few minutes if it’s too firm to roll. Roll one disk into a 12-inch round and fit it into a 9-inch pie plate without stretching the dough. Trim and crimp the edges, then chill again before filling or baking according to your pie recipe.

Recipe Tips

• Keep everything cold. Cold butter and shortening create the flaky texture you’re looking for.
• Don’t add all the water at once. Start with less and add just enough for the dough to hold together.
• Leave some visible butter pieces. Pea-size pieces of butter create steam as they bake, helping form flaky layers.
• Don’t overwork the dough. Handle it only enough to bring it together or the crust can become tough.
• Chill before rolling. At least 2 hours gives the flour time to hydrate and firms the fats back up.
• Chill the shaped crust again. A cold crust holds its shape better in the oven.

How to Store Pie Dough

Wrap each disk tightly and refrigerate for up to three days. For longer storage, wrap the disks well and freeze for up to three months. Thaw overnight in the refrigerator before rolling.

More Pie Recipes to Try

• Blackberry Pie
• Candy Apple Pie
• Chocolate Cream Pie
• Blueberry Crumble Pie

Easy Pie Crust

Ingredients

• 2½ cups all-purpose flour, spooned and leveled, plus more for shaping and rolling
• 1 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cubed
• 2/3 cup vegetable shortening, chilled
• up to 1/2 cup ice-cold water

Whisk 2½ cups all-purpose flour and 1 teaspoon salt together in a large bowl.

Add 6 tablespoons chilled butter and ⅔ cup chilled vegetable shortening. Cut the fats into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Drizzle in the ice-cold water, 1 to 2 tablespoons at a time, stirring gently after each addition. Stop adding water when the dough forms large clumps and holds together when pressed. You may not need the full ½ cup.

Turn the dough onto a lightly floured surface and gently bring it together with your hands. Avoid kneading or overworking the dough.

Divide the dough in half and shape each portion into a thick disk.

Wrap each disk tightly and refrigerate for at least 2 hours or up to 3 days.

When ready to use, let one disk sit at room temperature for 5 to 10 minutes if it's too firm to roll. On a lightly floured surface, roll it into a 12-inch round, turning the dough occasionally and adding a little more flour as needed to prevent sticking.

Transfer the dough to a 9-inch pie plate and gently fit it into the bottom and sides without stretching. Trim and crimp the edges as desired, then chill the shaped crust before filling or baking according to your pie recipe.

Eggplant Parmesan Ingredients

• Eggplant: Cut the rounds evenly so they cook at the same rate.
• Panko breadcrumbs: Give the eggplant a lighter, crisper coating than standard breadcrumbs.
• Parmesan: Goes into both the breading and the finished layers for savory flavor throughout.
• Oregano and thyme: Season the breadcrumb coating.
• Marinara: Use a sauce you like since its flavor carries through the entire dish.
• Fresh mozzarella: Melts into creamy layers between the breaded eggplant.
• Fresh basil: Adds freshness just before serving.

How to Make Eggplant Parmesan

First, salt the eggplant and let it stand for about 15 minutes, then blot away the excess moisture.

Dip each slice in beaten egg, then coat it in the seasoned panko and Parmesan mixture. Arrange the slices on baking sheets, drizzle with olive oil, and bake until crisp and golden.

Spread marinara in the bottom of a baking dish, then layer in the eggplant, more sauce, mozzarella, and Parmesan. Repeat the layers once more.

Bake until the sauce is bubbling and the mozzarella is melted and lightly browned. Let the Eggplant Parmesan rest for about 10 minutes before finishing with fresh basil and serving.

Recipe Tips

• Cut the eggplant evenly. Aim for ¼-inch rounds so the slices cook at the same rate.
• Don’t skip the initial salting. It draws out some excess moisture before the eggplant is breaded.
• Keep the eggplant in a single layer. Crowding the baking sheets can cause the coating to steam instead of crisp.
• Don’t oversauce the layers. Too much marinara can soften the breading.
• Let it rest before slicing. About 10 minutes helps the layers settle and makes serving easier.

What to Serve With Eggplant Parmesan

Serve Eggplant Parmesan with a simple green salad, roasted vegetables, or crusty bread. It also pairs naturally with spaghetti or another simple pasta for a more substantial dinner. Browse our Pasta Recipes if you want another dish to round out the meal.

How to Store Eggplant Parmesan

Let leftovers cool, then refrigerate in an airtight container for up to four days.

Reheat portions in a 375°F oven until hot. An air fryer also works well for smaller portions and helps restore some of the crispness to the breading.

More Recipes to Try

• Ratatouille
• Panzanella
• Eggplant Pasta Bake
• Sage Brown Butter Chicken With Roasted Potatoes

Eggplant Parmesan

Ingredients

Breaded Eggplant

• 2 large eggplants, cut into 1/4-inch-thick rounds
• 3 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 1/4 cups grated Parmesan cheese, divided
• 2 teaspoons dried oregano
• 2 teaspoons fresh thyme, or 3/4 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt, divided, plus more to taste
• freshly ground black pepper, to taste
• extra-virgin olive oil, for drizzling
• 28 ounces marinara sauce
• 2 large balls fresh mozzarella, thinly sliced
• ⅓ cup fresh basil leaves

Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper. Arrange 2 large eggplants, cut into ¼-inch rounds, on the baking sheets and season with ½ teaspoon kosher salt. Let stand for 15 minutes, then blot away any moisture with paper towels.

Place 3 beaten eggs in a shallow bowl. In a second shallow bowl, combine 1½ cups panko breadcrumbs, ¾ cup Parmesan, 2 teaspoons dried oregano, 2 teaspoons fresh thyme, ½ teaspoon red pepper flakes, the remaining ½ teaspoon kosher salt, and several grinds of black pepper.

Dip each eggplant round into the beaten egg, allowing the excess to drip off, then coat thoroughly in the breadcrumb mixture. Arrange in a single layer on the prepared baking sheets and drizzle lightly with olive oil.

Bake for 20 to 25 minutes, turning the slices halfway through, until the eggplant is tender and the coating is crisp and golden. Remove from the oven and reduce the temperature to 400°F.

Spread about 1 cup marinara sauce over the bottom of a 9-by-13-inch baking dish. Arrange half of the baked eggplant over the sauce, overlapping slightly as needed. Spoon half of the remaining marinara over the eggplant and top with half of the mozzarella and ¼ cup Parmesan.

Repeat with the remaining eggplant, marinara, mozzarella, and ¼ cup Parmesan.

Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the mozzarella is melted and lightly browned in spots. Broil for 1 to 2 minutes at the end if you want a little more color.

Let the Eggplant Parmesan rest for 10 minutes. Scatter ⅓ cup fresh basil leaves over the top, finish with black pepper, and serve.

Eggplant, zucchini, bell pepper, and ripe tomatoes are cooked in stages so each keeps its texture, then brought together with garlic, thyme, basil, and a splash of white wine vinegar.

For more ways to use the season’s produce, try Panzanella or Cheesy Zucchini Muffins. Serve it warm or at room temperature as a side, spoon it over grains or pasta, or make it ahead—the flavor gets even better as it sits.

Ratatouille Ingredients

Ratatouille is built around simple summer vegetables, so use the freshest ones you can find.

• Eggplant: Salting it briefly before cooking draws out excess moisture and helps it brown.
• Zucchini: Cook it just until tender so it doesn’t become mushy when everything comes together.
• Red bell pepper: Adds sweetness and color to the vegetable mixture.
• Tomatoes: Ripe tomatoes break down into a light sauce that ties the vegetables together.
• Garlic and thyme: Give the ratatouille its savory base.
• Red pepper flakes: A small amount adds gentle heat without making the dish spicy.
• White wine vinegar: Brightens the vegetables and balances the sweetness of the tomatoes.
• Fresh basil: Stir it in at the end so its flavor stays fresh.

How to Make Ratatouille

First, salt the eggplant and let it drain for about 20 minutes, then blot it dry. Cook the eggplant in olive oil until tender and lightly browned, then transfer it to a bowl.

Cook the zucchini separately just until tender, then add it to the eggplant. Soften the onion and bell pepper, then stir in the garlic.

Add the tomatoes, red pepper flakes, and a pinch of sugar and cook until the tomatoes begin to break down. Return the eggplant and zucchini to the skillet, then stir in the vinegar, thyme, and black pepper.

Simmer until the vegetables are tender and the ratatouille has thickened. Stir in the fresh basil just before serving.

Recipe Tips

• Cut the vegetables evenly. Keeping the eggplant, zucchini, bell pepper, and tomatoes close to ½ inch helps them cook at a similar rate.
• Don’t crowd the eggplant. Give it enough room in the skillet to brown rather than steam.
• Watch the zucchini. It cooks quickly and will continue cooking when it goes back into the skillet.
• Use ripe tomatoes. Because the tomatoes become the sauce, their flavor makes a noticeable difference.
• Let the ratatouille rest. The flavors deepen as it sits, making this an especially good make-ahead dish.

What to Serve With Ratatouille

Ratatouille can be served as a vegetable side or turned into a simple meal. Pair it with Grilled BBQ Chicken, Grilled Ribeye Steaks With Garlic Butter, or fish, or spoon it over polenta, Basmati Rice Pilaf, couscous, or pasta. Crusty bread is especially good for soaking up the tomato-rich juices.

For a lighter meal, serve it with a simple green salad and bread, or top it with a poached or fried egg.

How to Store Ratatouille

Let the ratatouille cool before transferring it to an airtight container. Refrigerate for up to four days.

Reheat it gently in a skillet over medium-low heat or in the microwave. Ratatouille is also excellent at room temperature, and the flavors often become even better after a day in the refrigerator.

More Summer Recipes to Try

• Grilled Corn With Creamy Feta Sauce
• Peach and Heirloom Tomato Burrata Salad
• Panzanella
• Blackberry Pie Bars

Ratatouille

Ingredients

• 1 medium-large eggplant (about 1 pound), cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2-inch pieces
• 1 teaspoon sea salt, divided, plus more to taste
• 6 tablespoons extra-virgin olive oil, divided, plus more as needed
• 2 medium zucchini (about 1 pound), cut into 1/2-inch pieces
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1 pound tomatoes (3 to 5 tomatoes), cut into 1/2-inch pieces
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon granulated sugar
• 1 tablespoon white wine vinegar
• 2 teaspoons fresh thyme leaves, chopped
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup fresh basil leaves, thinly sliced, plus torn basil for garnish

Toss 1 pound eggplant with ½ teaspoon sea salt in a colander. Set the colander in the sink or over a large rimmed plate and let stand for 20 minutes. Blot the eggplant dry with a clean kitchen towel or paper towels.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the eggplant and cook for 10 to 15 minutes, stirring occasionally, until tender and lightly browned. Transfer to a large bowl.

Add 1 tablespoon olive oil and 1 pound zucchini to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until tender but still holding its shape. Season with ¼ teaspoon sea salt, then transfer to the bowl with the eggplant.

Add 1 tablespoon olive oil to the skillet. Add 1 chopped yellow onion and 1 chopped red bell pepper and cook for 5 minutes, stirring occasionally, until beginning to soften.

Add 3 chopped garlic cloves and the remaining ¼ teaspoon sea salt. Cook for 5 to 10 minutes, stirring occasionally, until the onion and pepper are very tender. Add more olive oil as needed if the skillet becomes dry.

Add 3 chopped garlic cloves and the remaining ¼ teaspoon sea salt. Cook for 5 to 10 minutes, stirring occasionally, until the onion and pepper are very tender. Add more olive oil as needed if the skillet becomes dry.

Return the eggplant and zucchini to the skillet. Stir in 1 tablespoon white wine vinegar, 2 teaspoons chopped thyme, and ¼ teaspoon black pepper. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are tender and the ratatouille has thickened.

Remove from the heat and stir in ¼ cup sliced basil. Taste and season with additional salt and black pepper as needed. Garnish with torn basil and serve warm or at room temperature.

Butternut Squash Pasta Ingredients

• Butternut squash: Roasting concentrates its sweetness and browns the edges.
• Cavatappi: The curves and ridges catch the brown butter and Parmesan. Penne is a good substitute.
• Butter: Browning the butter gives the pasta its rich, nutty flavor.
• Fresh sage: The leaves crisp in the butter while flavoring the sauce.
• Parmesan: Melts into the butter and pasta water to help coat the pasta.
• Hazelnuts: Toasted hazelnuts add crunch and reinforce the nutty flavor of the brown butter.

How to Make Butternut Squash Pasta

• First, roast the butternut squash until tender and browned around the edges. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta until al dente.
• Before draining, reserve some of the pasta cooking water. It will help loosen the sauce and coat the pasta evenly.
• Melt the butter in a large skillet and cook until golden brown and nutty-smelling. Add the sage and cook until the leaves are crisp.
• Add the pasta, roasted squash, and Parmesan to the skillet. Toss, adding reserved pasta water a little at a time until the sauce is glossy and coats the pasta.
• Finish with the toasted hazelnuts and additional Parmesan before serving.

Recipe Tips

• Cut the squash evenly. Similar-size pieces will roast at the same rate.
• Give the squash room to roast. Spread it in a single layer so it browns rather than steams.
• Watch the butter closely. Once it begins to brown, it can burn quickly.
• Save plenty of pasta water. Add it gradually until the sauce reaches the right consistency.
• Don’t overcook the pasta. Cook it just until al dente since it will spend a little more time in the skillet.

What to Serve With Butternut Squash Pasta

Because the pasta is rich with brown butter and Parmesan, pair it with something fresh and simple. A green salad, roasted broccoli, Brussels sprouts, or sautéed greens all work well.

For a larger fall dinner, serve it alongside Sage Brown Butter Chicken With Roasted Potatoes or Skillet-Roasted Chicken With Herb Pistou.

How to Store Butternut Squash Pasta

• Let leftovers cool, then refrigerate in an airtight container for up to four days.
• Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sauce. Finish with a little freshly grated Parmesan before serving.

More Fall Recipes to Try

• Sheet-Pan Honey Mustard Pork Chops and Green Beans
• Slow Cooker Honey Garlic Beef
• Beef Ragu Recipe 3 Ways: Instant Pot, Slow Cooker, Oven
• Butternut Squash Tabbouleh

Butternut Squash Pasta With Brown Butter and Sage

Ingredients

• 24 ounces cavatappi or penne
• 1 medium butternut squash (about 2½ pounds), peeled and cut into ¾-inch cubes
• 4 tablespoons extra-virgin olive oil, plus 1 tablespoon for the sage
• 1/2 teaspoon ground nutmeg
• 1½ teaspoons kosher salt, divided, plus more for the pasta water
• ½ teaspoon freshly ground black pepper, divided
• 1/2 cup unsalted butter
• 10 to 12 fresh sage leaves
• 3/4 cup hazelnuts, toasted and roughly chopped
• 1 cup finely grated Parmesan

Heat the oven to 400°F. Arrange 2½ pounds cubed butternut squash on a large rimmed baking sheet. Drizzle with 4 tablespoons olive oil and season with ½ teaspoon nutmeg, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Toss to coat and spread in a single layer.

Roast for 30 to 35 minutes, turning the squash about halfway through, until tender and browned around the edges.

Meanwhile, bring a large pot of generously salted water to a boil. Add 24 ounces cavatappi or penne and cook until al dente according to the package directions. Reserve 1 cup pasta water, then drain.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 10 to 12 sage leaves and cook for 1 to 2 minutes, turning as needed, until crisp. Transfer the sage to a paper towel-lined plate.

Add ½ cup unsalted butter to the skillet. Cook over medium heat, swirling occasionally, for 3 to 5 minutes, until the butter turns golden brown and smells nutty. Stir in the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Add the drained pasta and about ½ cup reserved pasta water to the brown butter. Toss over low heat until the pasta is evenly coated.

Add 1 cup grated Parmesan, a little at a time, tossing until the cheese melts and the sauce is glossy. Add more pasta water as needed to loosen the sauce

Gently fold in the roasted butternut squash and ¾ cup toasted hazelnuts. Crumble most of the crisp sage over the pasta and toss gently to combine.

Divide among bowls and finish with the remaining crisp sage and additional Parmesan. Serve immediately.

Everything You Need to Make Sage Brown Butter Chicken With Roasted Potatoes

A short ingredient list is part of the appeal here. The chicken and potatoes do most of their cooking together, while sage, butter, and lemon turn the pan drippings into a quick sauce.

• Chicken thighs: Boneless, skinless chicken thighs stay juicy in the hot oven and cook quickly enough for a weeknight dinner.
• Baby potatoes: Halving them gives you more surface area for those golden, crisp edges.
• Fresh sage: The leaves roast in the butter, becoming fragrant and lightly crisp.
• Butter: Melts around the chicken and potatoes and picks up the browned bits on the pan.
• Lemon juice: Cuts through the richness of the brown butter and turns the pan drippings into a simple sauce.
• Garlic powder: Adds savory flavor without the risk of fresh garlic burning at high heat.

Our Most Popular Chicken Recipes

• Sheet-Pan Chicken Tikka
• One-Pot Butter Chicken
• Chicken Alfredo Skillet
• Greek Lemon Chicken Rice Soup

Recipe Tips

• Give the potatoes a head start. Roasting them for 15 minutes before adding the chicken gives the cut sides time to brown and keeps them from being underdone when the chicken is ready.
• Don’t crowd the pan. Leave a little space between the chicken thighs and keep the potatoes in a single layer so everything roasts instead of steams.
• Check the thickest thigh. Chicken is done when the center reaches 165 F on an instant-read thermometer.
• Save those browned bits. Once the chicken and potatoes come out, stir the lemon juice into the hot pan and scrape up the browned bits—they’re the best part of the sauce.

Storage

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them together in a 350 F oven until warmed through; the brown butter sauce will melt again as it heats. For the best texture, avoid microwaving the potatoes if possible.

Sage Brown Butter Chicken With Roasted Potatoes

Ingredients

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds boneless, skinless chicken thighs
• 1/2 teaspoon garlic powder
• 10 to 12 fresh sage leaves
• 4 tablespoons unsalted butter, cubed
• 2 tablespoons fresh lemon juice

Heat the oven to 425 F.

Toss 1 1/2 pounds halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread in a single layer on a large rimmed baking sheet or in a heavy oven-safe skillet. Roast for 15 minutes, until beginning to soften and brown around the edges.

Pat 1 1/2 pounds boneless, skinless chicken thighs dry. Season both sides with 1/2 teaspoon garlic powder, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper.

Remove the pan from the oven and push the potatoes toward the edges. Arrange the chicken in the center, leaving a little space between the pieces. Scatter 10 to 12 fresh sage leaves over the chicken and potatoes, then dot with 4 tablespoons cubed butter.

Return the pan to the oven and roast for 12 to 15 minutes, until the chicken reaches 165 F and the potatoes are tender and golden. The butter should be melted and lightly browned around the edges.

Transfer the chicken and potatoes to a serving platter, leaving the butter, sage, and browned bits in the pan. Add 2 tablespoons fresh lemon juice and stir, scraping up the browned bits until the lemon and brown butter come together into a light pan sauce.

Spoon the sage brown butter sauce over the chicken and potatoes and serve warm.

Everything You Need to Make Greek Chicken Meatball and Orzo Salad Bowls

Most of the work here is simple prep. Cook the orzo and have the vegetables ready while the meatballs are in the skillet so the bowls come together quickly.

• Ground chicken: The base of the meatballs and mild enough to take on the dill, oregano, lemon, and feta.
• Greek yogurt and breadcrumbs: Letting them sit together before adding the chicken hydrates the breadcrumbs and helps keep the meatballs tender.
• Garlic, dill, oregano, and red pepper flakes: Season the meatballs with garlic, herbs, and a small amount of heat.
• Lemon zest: Adds fresh citrus flavor directly to the meatball mixture.
• Feta: Mixed into the meatballs and scattered over the finished bowls.
• Honey: Added at the end of cooking to lightly glaze the meatballs.
• Orzo: Cooked until al dente and tossed with olive oil, greens, and herbs for the base of the bowls.
• Arugula, mint, and parsley: Add freshness to the warm orzo.
• Cucumber, tomatoes, and red onion: Crisp toppings that balance the meatballs and pasta.

Serve the bowls with our tzatziki sauce for a cool, creamy finish.

Most Popular Bowl Meal Recipes

• Sticky Beef Coconut Curry Bowls
• Miso Chicken Rice Bowls With Ginger Broth
• Garlic Butter Steak Bowls With Sweet Potatoes and Chimichurri
• Sticky Hot Honey Salmon Rice Bowls

Recipe Tips

• Shape the meatballs with lightly moistened hands to keep the mixture from sticking.
• Check the largest meatball with an instant-read thermometer; the center should reach 165 F.
• Rinse the drained orzo briefly under cool water to stop the cooking and keep it from becoming sticky.
• Add the honey only after reducing the heat so it coats the meatballs without scorching.

Storage

Store the meatballs, orzo, and fresh toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs and orzo, then add the chilled vegetables, feta, and tzatziki just before serving. The cooked meatballs can be frozen for up to 2 months. to 2 months.

Greek Chicken Meatball and Orzo Salad Bowls

Ingredients

Chicken Meatballs

• 1/2 cup plain Greek yogurt
• 1/2 cup breadcrumbs
• 1 tablespoon water
• 1 pound ground chicken
• 2 garlic cloves, minced
• 2 teaspoons dried dill
• 1 tablespoon dried oregano
• 1/8 teaspoon red pepper flakes
• zest of 1 lemon
• 2 ounces feta, crumbled
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons honey

Orzo Salad Bowls

• 1 1/3 cups dried orzo
• 1 tablespoon extra-virgin olive oil
• 2 cups arugula
• 1/2 cup fresh mint and parsley, finely chopped and divided
• 2/3 English cucumber, thinly sliced
• 1 cup cherry tomatoes, quartered
• 1/2 red onion, thinly sliced
• 2 ounces feta, crumbled

Stir 1/2 cup Greek yogurt, 1/2 cup breadcrumbs and 1 tablespoon water together in a large bowl. Let stand for 5 minutes.

Add 1 pound ground chicken, 2 minced garlic cloves, 2 teaspoons dried dill, 1 tablespoon dried oregano, 1/8 teaspoon red pepper flakes, the zest of 1 lemon, 2 ounces crumbled feta, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix just until combined, then shape into 16 to 20 evenly sized meatballs.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the meatballs and cook for 10 to 12 minutes, turning occasionally, until browned and the centers reach 165 F.

Reduce the heat to low and drizzle 2 tablespoons honey over the meatballs. Turn until evenly coated, then remove from the heat.

Meanwhile, cook 1 1/3 cups orzo according to the package directions until al dente. Drain and rinse briefly under cool water, then transfer to a large bowl.

Toss the orzo with 1 tablespoon olive oil, 2 cups arugula and half of the 1/2 cup chopped mint and parsley.

Divide the orzo mixture among four bowls. Top with the chicken meatballs, 2/3 sliced English cucumber, 1 cup quartered cherry tomatoes and 1/2 thinly sliced red onion.

Finish with the remaining chopped mint and parsley and 2 ounces crumbled feta. Serve with tzatziki.

Everything You Need to Make Cherry Cheesecake Delight Bars

The layers are simple, but letting the crust cool completely and the cream cheese soften before assembly makes the dessert much easier to put together.

• Graham crackers: Finely ground graham crackers form the base of the crust and give it enough structure to hold the creamy layers.
• Pecans: Pecans are ground with the graham crackers, adding a little texture and nutty flavor to the crust.
• Cream cheese: Use fully softened cream cheese so the filling blends smoothly and spreads easily over the crust.
• Powdered sugar: Powdered sugar sweetens both the cream cheese filling and whipped topping while keeping each layer smooth.
• Vanilla and almond extracts: Vanilla flavors both creamy layers, while a small amount of almond extract pairs particularly well with cherries.
• Cherry pie filling: Canned cherry pie filling keeps this layer easy and gives the bars plenty of fruit without additional cooking.
• Heavy whipping cream: Homemade whipped cream creates a light final layer that balances the richer cream cheese filling.

Recipe Tips

Let the crust cool fully before adding the cream cheese layer. Skipping this step is the most common reason the layers slide into each other instead of staying distinct.

More Easy Chilled Dessert Recipes

• Strawberry Icebox Cake
• No-Bake Cheesecake
• Magnolia Banana Pudding Recipe With Vanilla Wafers
• Chocolate Peanut Butter Pie
• Lemon Icebox Pie
• Bailey’s Chocolate Cream Pie
• No-Bake Lemonade Pie

Storage

Cover and refrigerate for up to 4 days. The bars also freeze well; wrap tightly and thaw in the refrigerator before serving.

Cherry Cheesecake Delight Bars

Ingredients

Pecan Graham Cracker Crust

• 18 graham cracker sheets
• 1 cup whole pecans
• 1/4 cup granulated sugar
• 3/4 cup salted butter, melted

Cream Cheese Layer

• 16 ounces cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Cherry Layer

• 2 (21-ounce) cans cherry pie filling

Whipped Cream Topping

• 2 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.

Add 18 graham cracker sheets and 1 cup pecans to a food processor and pulse until finely ground. Add 1/4 cup granulated sugar and pulse to combine.

Add 3/4 cup melted salted butter and pulse until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared baking dish.

Bake for 10 to 12 minutes, until lightly golden and fragrant. Let the crust cool completely.

Beat 16 ounces softened cream cheese, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract until smooth and creamy. Spoon the mixture over the cooled crust and gently spread it into an even layer.

Spoon 2 (21-ounce) cans cherry pie filling over the cream cheese layer and spread evenly.

Beat 2 cups cold heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until firm peaks form. Spread the whipped cream evenly over the cherry layer.

Cover and refrigerate for at least 4 hours or overnight, until thoroughly chilled and set. Cut into squares and serve cold.

Fresh blackberries bake down with lemon and a little cinnamon until jammy, while a quick prebake helps the bottom crust stay crisp. Let the bars cool completely before slicing so the filling has time to set.

Everything You Need to Make Blackberry Pie Bars

• Fresh blackberries: Four cups gives these bars a generous fruit layer. Choose ripe but firm berries so the filling doesn’t become overly juicy.
• All-purpose flour: Flour provides the structure for both the shortbread base and crumble topping.
• Butter: Cold unsalted butter creates a tender, crumbly shortbread texture. Cut it into cubes before working it into the flour mixture.
• Lemon: Lemon zest flavors the shortbread, while fresh lemon juice brightens the blackberry filling.
• Cornstarch: Cornstarch thickens the blackberry juices as they bake so the bars hold together once cooled.
• Cinnamon: A small amount adds warmth without overpowering the fresh berries.

A Few Tips for Better Blackberry Pie Bars

• Keep the butter cold. Cold butter helps create the crumbly shortbread texture you want in both the crust and topping.
• Prebake the crust. Giving the bottom layer 12 to 15 minutes in the oven before adding the fruit helps keep it from becoming soggy.
• Toss the berries gently. Try to keep some of the blackberries intact rather than crushing them while mixing the filling.
• Look for bubbling fruit. The filling should be bubbling around the edges and toward the center before the bars come out of the oven.
• Cool completely before cutting. The filling continues to thicken as it cools. Give the bars at least two hours before slicing.

More Recipes With Blackberries

• Blackberry Burrata Salad
• Blackberry Icebox Cake
• Blackberry Lemon Trifle
• No-Bake Blackberry Cream Cheese Pie
• Blackberry Pie

How to Store Blackberry Pie Bars

Store the cooled bars in an airtight container in the refrigerator for up to four days. Bring them to room temperature before serving if you prefer a softer shortbread texture. For longer storage, freeze individual bars in an airtight container for up to three months. Thaw overnight in the refrigerator.

Blackberry Pie Bars

Ingredients

Shortbread Crust and Crumble

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• zest of 1 lemon
• 1 cup unsalted butter, cold and cut into cubes
• 1 large egg
• 1 teaspoon vanilla extract

Blackberry Filling

• 4 cups fresh blackberries
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt

Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving enough overhang on two sides to lift out the bars after baking.

Whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and the zest of 1 lemon in a large bowl.

Work 1 cup cold cubed unsalted butter into the flour mixture with a pastry cutter or your fingertips until coarse crumbs form. Add 1 large egg and 1 teaspoon vanilla extract and mix until the dough holds together when pressed but remains crumbly.

Press about two-thirds of the shortbread mixture firmly and evenly into the prepared pan. Reserve the remaining mixture for the topping. Bake for 12 to 15 minutes, until the crust is set and just beginning to turn golden around the edges.

Meanwhile, gently toss 4 cups fresh blackberries, 2/3 cup granulated sugar, 3 tablespoons cornstarch, 2 tablespoons lemon juice, 1/2 teaspoon cinnamon, and 1/8 teaspoon kosher salt.

Spoon the blackberry filling evenly over the warm crust, including any juices in the bowl.

Crumble the reserved shortbread mixture evenly over the blackberries.

Bake for 35 to 40 minutes, until the topping is lightly golden and the blackberry filling is bubbling around the edges and in the center.

Cool completely in the pan for at least 2 hours. Lift the bars out using the parchment paper, then cut into 16 squares.

Chilling the pastry makes it easier to roll, while baking the pie until the fruit is bubbling gives the filling time to develop. Let it cool before slicing, then serve it on its own or with vanilla ice cream or whipped cream.

Everything You Need to Make Blackberry Pie

The ingredient list is simple, so the berries and pastry really stand out.

• Fresh blackberries: Choose ripe but firm berries that will hold some of their shape during baking.
• Unsalted butter: A full cup of butter gives the pastry its rich flavor and tender texture. Let it soften before mixing the dough.
• All-purpose flour: Flour provides structure for the buttery pastry while keeping it tender enough to roll.
• Lemon zest: Lemon zest goes into both the pastry and filling, brightening the blackberries without making the pie taste distinctly lemony.
• Cinnamon: A teaspoon adds warmth and complements the berries without overpowering them.
• Granulated sugar: Sugar lightly sweetens the pastry and blackberry filling. A final sprinkle over the top crust gives it a crisp finish.

A Few Tips for Better Blackberry Pie

• Chill the dough thoroughly. An hour in the refrigerator firms the butter and makes the pastry much easier to roll and transfer.
• Keep the surface lightly floured. Use just enough flour to prevent sticking without working additional flour into the dough.
• Handle the berries gently. Toss rather than stir so the blackberries stay as intact as possible before baking.
• Cut vents in the top crust. A few small slits allow steam to escape as the filling cooks.
• Look for bubbling juices. The crust should be deeply golden and the blackberry filling visibly bubbling before you remove the pie from the oven.
• Let it cool before slicing. Give the pie at least 30 minutes so the hot berry juices have time to settle.

More Recipes With Blackberries

• Blackberry Burrata Salad
• Blackberry Icebox Cake
• Blackberry Lemon Trifle
• No-Bake Blackberry Cream Cheese Pie

How to Store Blackberry Pie

Let the pie cool completely before covering. Store at room temperature for up to one day or refrigerate for up to four days. To refresh the crust, warm individual slices in a 325°F oven for about 10 minutes.

Blackberry Pie

Ingredients

Pastry

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 large eggs
• zest of 1 lemon
• 2 3/4 cups all-purpose flour

Blackberry Filling

• 2 cups fresh blackberries
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• zest of 1 lemon

To Finish

• 1 large egg, beaten
• granulated sugar, for sprinkling

Beat 1 cup softened unsalted butter and 1/4 cup granulated sugar until smooth and creamy. Beat in 2 large eggs, one at a time, followed by the zest of 1 lemon.

Add 2 3/4 cups all-purpose flour and mix just until a soft dough forms. Divide the dough into two pieces, making one slightly larger than the other. Shape each into a disk, wrap, and refrigerate for at least 1 hour.

Heat the oven to 355°F.

Roll the larger pastry disk on a lightly floured surface into a round large enough to line an 8-inch pie plate. Transfer the pastry to the dish, gently press it into place, and leave a slight overhang.

Gently toss 2 cups fresh blackberries, 2/3 cup granulated sugar, 1 teaspoon cinnamon, and the zest of 1 lemon. Spoon the filling evenly into the pastry.

Roll the remaining pastry into a round large enough to cover the pie. Place it over the filling, trim the excess pastry, and crimp the edges to seal.

Cut several small vents in the top crust. Brush with 1 beaten egg and sprinkle lightly with granulated sugar.

Bake for 45 to 55 minutes, until the crust is golden and the blackberry juices are bubbling.

Let the pie cool for at least 30 minutes before slicing. Serve warm or at room temperature.

After several hours, the crackers soften into cake-like layers while the berries stay fresh and juicy. Assemble it earlier in the day—or the night before—for an easy summer dessert with very little hands-on work.

Everything You Need to Make Blackberry Icebox Cake

This no-bake dessert needs only a handful of ingredients, and most of the work is simply layering them in the pan.

• Fresh blackberries: Choose ripe but firm berries so they hold their shape as the cake chills.
• Graham crackers: The crackers soften as they absorb moisture from the whipped cream, creating the cake-like layers that give an icebox cake its texture.
• Heavy whipping cream: Keep the cream cold until you’re ready to whip it. Firm peaks give the layers enough structure to hold together.
• Lemon zest: Fresh lemon zest brightens the whipped cream and pairs naturally with the blackberries.
• Blackberry preserves: Optional, but a little preserves between the layers intensifies the blackberry flavor.

A Few Tips for Better Blackberry Icebox Cake

• Use firm berries. Very soft blackberries can release too much juice as the cake sits.
• Whip the cream to firm peaks. The whipped cream needs enough structure to support the berries and crackers.
• Break the graham crackers to fit. A few gaps are fine, but aim for an even layer so the finished cake slices cleanly.
• Give it enough time to chill. Six hours is the minimum; overnight gives the graham crackers an even softer, more cake-like texture.
• Save a few berries for the top. Adding fresh berries just before serving gives the finished cake a fresher look and texture.

How to Store Blackberry Icebox Cake

Cover the cake and refrigerate for up to three days. The graham crackers will continue to soften the longer it sits, so the texture is best within the first day or two. Keep the cake refrigerated until you’re ready to serve.

More Easy No-Bake Summer Dessert Recipes

• Strawberry Icebox Cake
• No-Bake Lemonade Pie
• Key Lime Ice Cream Sandwiches
• No-Bake Cheesecake
• Magnolia Bakery Banana Pudding Recipe
• Lemon Icebox Pie

Blackberry Icebox Cake

Ingredients

• 2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• zest of 1 lemon
• 14 to 16 graham cracker sheets
• 3 cups fresh blackberries
• 2 tablespoons blackberry preserves

Beat 2 cups cold heavy whipping cream, 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and the zest of 1 lemon until firm peaks form.

Spread a thin layer of whipped cream over the bottom of an 8-by-8-inch baking dish. Arrange a single layer of graham crackers over the cream, breaking the crackers as needed to fit.

Spread about one-third of the remaining whipped cream over the crackers. Scatter with 1 cup fresh blackberries and drizzle with some of the blackberry preserves.

Repeat the graham cracker, whipped cream, blackberry, and preserves layers twice more, finishing with whipped cream and blackberries on top.

Cover and refrigerate for at least 6 hours or overnight, until the graham crackers have softened. Serve chilled.

A short chill softens the cake slightly, making it a good make-ahead option for cookouts and end of summer dinner parties.

Everything You Need to Make Blackberry Lemon Trifle

Prepared pound cake and lemon curd keep this dessert simple.

• Fresh blackberries: Choose ripe but firm berries that will hold their shape in the layers. Three cups gives you plenty of fruit throughout the trifle rather than just on top.
• Pound cake: A prepared pound cake makes this almost entirely assembly. Cut it into roughly 1-inch cubes so the pieces are easy to layer and serve.
• Lemon curd: Tart lemon curd balances the sweet cake and cream and pairs especially well with fresh blackberries.
• Heavy whipping cream: Keep the cream cold until you’re ready to whip it. Two cups makes enough for generous layers throughout the trifle.
• Powdered sugar: A little powdered sugar lightly sweetens the whipped cream without competing with the lemon curd and berries.
• Vanilla: Vanilla rounds out the whipped cream and adds a little warmth to the tart lemon and berries.
• Lemon zest: A final scattering of fresh lemon zest reinforces the citrus flavor and gives the top a fresh finish.

A Few Tips for Better Blackberry Trifle

• Use firm blackberries. Very ripe, soft berries can break down quickly and release too much juice into the layers.
• Keep the cream cold. Cold heavy cream whips faster and holds its shape better.
• Don’t overwhip the cream. Stop when firm peaks form. Overbeaten cream can become grainy.
• Make the layers visible. If you’re using a glass trifle bowl, place some of the berries and cake around the outer edge as you build each layer.
• Give it time to chill. An hour is enough to bring everything together, but you can make the trifle several hours ahead.

How to Make Blackberry Lemon Trifle Ahead

Assemble the trifle up to several hours before serving and keep it covered in the refrigerator. This gives the pound cake time to absorb some of the lemon curd and cream without becoming overly soft.

For the best texture, I wouldn’t assemble it more than a day ahead. Store leftovers covered in the refrigerator for up to three days.

More Easy Summer Dessert Recipes

• Strawberry Icebox Cake
• No-Bake Lemonade Pie
• Key Lime Ice Cream Sandwiches
• No-Bake Cheesecake
• Magnolia Bakery Banana Pudding Recipe
• Lemon Icebox Pie

Blackberry Lemon Trifle

Ingredients

Whipped Cream

• 2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Trifle Layers

• 1 prepared pound cake, cut into 1-inch cubes
• 1 cup prepared lemon curd
• 3 cups fresh blackberries
• zest of 1 lemon

Beat 2 cups cold heavy whipping cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer for 2 to 3 minutes, until firm peaks form.

Arrange one-third of the pound cake cubes in the bottom of a trifle bowl or large glass serving bowl.

Spoon 1/3 cup lemon curd over the cake. Top with one-third of the whipped cream and 1 cup fresh blackberries.

Repeat the cake, lemon curd, whipped cream, and blackberry layers twice more, finishing with the blackberries on top.

Sprinkle with the zest of 1 lemon.

Refrigerate the trifle for at least 1 hour before serving.