To children, the month is a thrilling, wind-in-the-hair downhill race toward summer, freedom and possibility. For parents, it����ap also a race, but the gasping, out-of-breath kind, toward a finish line that feels as if it keeps moving farther and farther out of reach.

Every commitment that seemed like a great idea in September culminates, making our digital calendars look as if someone scattered confetti all over them: school concerts, sports banquets, dances, recitals, tournaments, graduation ceremonies, shopping for teacher gifts, not to mention summer child care and vacation planning.

All are worth celebrating — but when concentrated into a single month, it����ap a lot.

The Holderness Family, known for its online parodies, even produced a video about the month, calling it Maycember, because its festive mayhem can rival that of December.

“But without all the fun cookies and twinkle lights,” the song goes. It went viral.

Then there’s dinner. How can you meal-plan, shop and cook when time and energy levels are abysmally low, when you’re, well, dunzo? For that, there’s what I call the dunzo dinner — aka a dead-simple meal for when things pile up.

I asked seven parents, recipe developers, a reporter and a photo editor what they make for their families when they are absolutely dunzo but still want to get something cheap, delicious and mostly nutritious on the table. They delivered seven delightfully speedy, real-life recipes you can turn to on your busiest days that’ll make everyone happy.

The text has been condensed and edited.

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PASTA MADE SIMPLE

Samantha Seneviratne, recipe developer and mom to Artie, 8; New York City

Creamy Cabbage Pastina

I could eat pastina, the simple Italian pasta shaped like stars, with chicken broth, egg yolks and Parmesan every day. (In fact, I’ve gone on weeklong pastina benders when I’ve been deep in work and unwilling to go to the grocery store.) It����ap fortifying, comforting and tastes like a hug. My sometimes tricky-to-feed son loves it, too. Is it soup? Is it pasta? Who cares! It����ap a slurpable supper that takes mere minutes to make. The only downside is no veggies. But I’ve come up with an easy solution. While it����ap not traditional, shredded cabbage adds flavor and nutrients without signaling “vegetable” to the kids in your life. It becomes meltingly tender when simmered with the pasta and gives the soup a mild sweetness that goes beautifully with cheese and butter.

By Samantha Seneviratne

Yield: 2 servings

Total time: 20 minutes

Ingredients:

• 2 1/4 cups chicken broth or vegetable broth
• 2 packed cups (6 ounces) shredded cabbage (thinly sliced with a knife or store-bought preshredded)
• 1 large egg
• 1/2 cup grated Parmesan
• 1/2 cup pastina pasta
• 1 tablespoon butter
• 1 teaspoon freshly grated lemon zest (from 1 lemon)
• Salt and black pepper

Preparation:

1. In a medium pot, bring the chicken broth to a simmer over medium-high. Add the cabbage and cook, stirring occasionally, until the cabbage is just tender, 3 to 5 minutes. In a small bowl, whisk together the egg and cheese.

2. Add the pastina and cook, stirring often, until the pasta is just tender, 5 to 6 minutes. Remove the pot from the heat and stir in butter.

3. Stir a few spoonfuls of the hot pasta mixture into the cheese mixture. Repeat this process 2 more times, then return everything to the pot. Stir in the lemon zest and season to taste with salt and pepper. Serve immediately.

Samantha’s Maycember Tips

— I do a lot of fridge-leftover potlucks. I have one other single girlfriend with a kid, and we do that thing where I’ll say, “I have some potatoes.” And she’ll say, “Well, I have this,” and then we just get together and cook it all up.

— I don’t do birthday parties. I once got Artie a piñata and stuffed it with candy. We strung it up in my parents’ house, inside. And then my parents and I just watched him go at it. He took all the candy, and he was so happy. That was way better than a birthday party.

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DEFROSTED AND DELICIOUS

Melissa Clark, columnist, recipe developer and mom to Lee, 17, with husband, Daniel; New York City

Roasted Sausages With Chickpeas and Spinach

I always keep sausages in the freezer. Quick to defrost, seasoned and ready for your pan, they are a boon for those crazy-busy nights. In this recipe, I roast them with cumin-scented chickpeas, then shift to broiling so everything gets a little crisp at the edges. I love to throw in some spinach during the last minute of cooking so it can wilt into silky ribbons. The extra veg eliminates the need for a salad, turning this into a one-pan meal.

By Melissa Clark

Yield: 4 servings

Total time: 20 minutes

Ingredients:

• 2 (15-ounce) cans chickpeas, drained
• 2 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, finely grated, divided
• 1 teaspoon cumin seeds or pinch crushed red pepper (or both)
• Salt
• 1 pound Italian sausage links, sweet or spicy, at room temperature (see Tip)
• 1 tablespoon cider vinegar, plus more to taste
• 4 to 5 ounces baby spinach

Preparation:

1. Heat oven to 500 degrees. In a broiler-safe 9-by-13-inch pan, toss together the chickpeas, 1 tablespoon of the oil, half the grated garlic, the cumin and crushed red pepper, if using. Season with salt.

2. Top with the sausages and drizzle with the remaining tablespoon of oil.

3. Roast until sausages are firm but not yet golden, about 10 minutes. Turn on the broiler (or transfer the pan to the broiler) and broil until the sausages are browned in spots and cooked through, about 5 minutes longer.

4. Meanwhile, mix the remaining garlic with 1 tablespoon of cider vinegar and a pinch of salt.

5. When the sausages are golden on top (they won’t get much color on the undersides), transfer to a serving platter. Toss baby spinach into the hot chickpeas to wilt spinach. Drizzle with the vinegar mixture, tossing well until everything is nicely mixed. Taste and add more salt if needed. Serve chickpeas and spinach with sausages.

Tip: If your sausages are cold, you might have to add a minute or two onto the roasting time.

Melissa’s Maycember Tips

— I buy treats. I stock my fridge with washed vegetables and my pantry with beans. Then, I’ll get some special things, whatever the favorites are of the moment. I keep those on hand because not only do they help you get through it; they’re also good to bribe a kid — even if your kid’s 17. They’re still susceptible to a Crunch bar.

— My kid gets leftovers for lunch every single day. When I make dinner, I section off a part of it before we even sit down, and I put it in a container, and then all I have to do is heat it up and throw it in the thermos.

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HANDLE HUNGER WITH EASE

Brett Anderson, reporter and dad to Oscar, 11; and Julius, 9; with wife, Nathalie; New Orleans

Halloumi and Sweet Potato Tacos

I came up with this idiosyncratic recipe when Oscar, our older son, was a pescatarian. It����ap so good that it remains a weeknight staple, even though Oscar eats meat again. Most of the prep can be completed while the oven is heating. I like to serve it with a simple coleslaw, which I often have already made in the fridge, and store-bought Mexican salsa verde.

By Brett Anderson

Yield: 4 servings

Total time: 20 minutes

Ingredients:

• 8 flour tortillas (6-inch)
• 2 medium sweet potatoes (about 1 1/2 pounds total), scrubbed and cut into 1/2-inch cubes
• 3/4 to 1 pound halloumi, patted dry and sliced roughly the size and thickness of dominoes
• 3 tablespoons olive oil
• Kosher salt (such as Diamond Crystal)
• 1 medium tomato, chopped
• Mexican salsa verde, for serving
• Chopped cilantro, for serving (optional)

Preparation:

1. Heat oven to 450 degrees. Wrap tortillas in foil.

2. Arrange sweet potatoes and halloumi in separate sections on a large sheet pan. Drizzle everything with oil, season the sweet potatoes with salt, and toss to coat.

3. Roast for 15 to 20 minutes, stirring the sweet potatoes and flipping the halloumi halfway through roasting, until sweet potatoes are tender and halloumi is golden. In the last 10 minutes of roasting, place the foil-wrapped tortillas in the oven alongside the sheet pan to warm through. Meanwhile, chop the tomato.

4. Serve sweet potatoes and halloumi on a platter, with tongs, alongside the tortillas, tomatoes, salsa and cilantro, for everyone to make their own tacos.

Brett����ap Maycember Tips

— Keep a shared grocery list. If my wife, Nathalie, says something out loud, I say, “Add it to the list!” because I go to the grocery store a lot, and I can’t think of anything off the top of my head.

— Our lunches are not Instagram-ready. I’ll do hot lunches for them, but it����ap usually beans or a leftover thing. Otherwise, I actually have a position on this: I feel like they need to know that sometimes lunch is just a sandwich.

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USE YOUR NOODLES

Kevin Pang, recipe developer and dad to Liam, 10, with wife, Anne; Chicago

Cream Cheese Ramen

There is such a thing as a noodle emergency — when hunger strikes at an inconvenient hour and the only remedy is a bowl of noodles. Instant ramen is an obvious solution, but most of the seasoning packets that come with those noodles can taste artificial and too salty. The solution in our house? Ditch the soup powder, keep the noodle brick and use cream cheese as the base of a luscious sauce that enrobes each strand. The result isn’t quite cacio e pepe in a Roman trattoria, but this nine-minute dish is your “break glass in case of noodle emergency” savior.

By Kevin Pang

Yield: 1 serving

Total time: 9 minutes

Ingredients:

• 1 instant ramen noodle brick (not from cup ramen), soup packet discarded
• 1 tablespoon butter
• 2 ounces cream cheese, cubed
• 3 tablespoons shaker Parmesan or freshly grated, plus more if desired
• Kosher salt and black pepper
• 1 teaspoon olive oil
• Any desired additional toppings (see Tip)

Preparation:

1. In a small saucepan, bring 2 cups water to boil. Add the noodle brick and cook for about 90 seconds until the strands are separated and loose but still slightly underdone. Using a slotted spoon or spider strainer, remove noodles to a serving bowl but keep the noodle water in the pot.

2. Pour out most of the noodle water, leaving about 1/3 cup in the saucepan. Over low heat, add butter, cream cheese, Parmesan, a pinch of salt and a generous amount of black pepper to the remaining noodle water. Stir to incorporate and melt the cream cheese into the liquid until the sauce is uniform and smooth.

3. Turn off heat. Add the cooked noodles back to the pot and gently fold into the sauce. Return the finished noodles to the serving bowl. Top with more Parmesan, cracked pepper and a drizzle of olive oil, along with any desired additional toppings.

Tips: Rather than use fancy Parmigiano-Reggiano, we prefer the saltier (and more convenient) green shaker Parmesan. If you have Pecorino Romano on hand, use that to approximate cacio e pepe. The recipe above is a starting point: Add sauteed sausage or pepperoni. Rather than brick cream cheese, you could use half a round of Boursin or four wedges of Laughing Cow cheese. Try adding Everything Bagel seasoning mix, flakes of smoked salmon, and a squeeze of lemon juice for a noodle-take on a lox and cream cheese bagel. One of our favorite versions: folding in tinned tuna at the end and crumbling potato chips on top.

Kevin’s Maycember Tips

— I buy gift cards when my brain is still functioning in March. Instead of spending $100 on gift cards in May for the teachers, I buy them in $25 increments.

— We have a shared public calendar, and we’ve learned to incorporate our departure time, not just when the event begins.

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SATISFY YOUR CRAVINGS

Pati Jinich, recipe developer and mom to Alan, 26; Sami, 24; and Juju, 19; with husband, Daniel; Chevy Chase, Maryland

Chipotle Chicken Salad

This chicken salad is a take on ensalada de pollo, a dish my mom used to make when I was growing up in Mexico City. She would either use cooked chicken from our weekly caldo de pollo — a tradition I religiously continue to this day in my home in Chevy Chase, Maryland — or she would use rotisserie chicken. Soft potatoes, sweet carrots and snappy peas combine with satisfying bites of chicken and plenty of mayonnaise. My spin is to make it smoky and spicy with chipotles in adobo sauce and add a splash of vinegar that brightens everything up. I make it at least a couple of times a month, and since it keeps beautifully for up to five days, there’s almost always a batch waiting in the fridge (it might be even better the next morning straight from the fridge). Now, just like when I was a teenager, I am amazed at how satisfying, filling and tasty it is while being ridiculously easy to pull together with the most basic ingredients you surely have at home (no day goes by in my house without at least five backup cans of chipotles in adobo sauce). You can eat it in a bowl, serve it alongside saltines or other crackers, pile it onto a tostada or wrap it in a flour tortilla with shredded lettuce. It����ap fabulous tucked into a bolillo or baguette for a satisfying torta — but in my mind, nothing beats eating it by itself in a bowl.

By Pati Jinich

Yield: 6 servings

Total time: 20 minutes

Ingredients:

• Kosher salt (such as Diamond Crystal) or coarse sea salt
• Coarsely ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons adobo sauce from a small can of chipotles in adobo, plus more to taste
• 1 tablespoon yellow mustard
• 1 tablespoon distilled white vinegar
• 1 pound Yukon Gold potatoes, diced
• 1 (16-ounce) bag frozen peas and carrots (see Tip)
• 6 cups cooked diced chicken, from 1 rotisserie or roasted chicken

Preparation:

1. Bring a medium saucepan of salted water to a boil. Meanwhile, in a large bowl, mix together the mayonnaise with the adobo sauce, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust with more adobo sauce if you like it spicier. Set aside.

2. Add the potatoes to the boiling water and cook until tender but still firm, 4 to 5 minutes (the tip of a knife should go through easily, but the potatoes should not fall apart). Using a slotted spoon, transfer the potatoes to the bowl with the chipotle mayonnaise. Repeat with peas and carrots and cook until crisp-tender, 2 to 3 minutes, then drain and transfer to the bowl.

3. Add the chicken to the bowl and toss everything to combine. Taste and season with salt if desired, then eat immediately (I like it best when the vegetables are still warm), or let cool and cover to store in the refrigerator for up to five days.

Tip: You can also substitute 1 pound diced carrots and 1 cup fresh or frozen peas.

Pati’s Maycember Tips

— Batch cooking saved my three boys growing up. Like my mom, I made chicken broth on Sunday or Monday, because it gave me a full batch of cooked shredded chicken that����ap cheaper than buying a whole rotisserie chicken. I would whip it into a chicken salad or use it in chicken tinga. I also like making a big batch of pinto beans or black beans, called frijoles de olla, and a bunch of rice. I also always make four batches of vinaigrette and use it a thousand ways.

— Bread things for picky eaters. My middle one was a nightmare. From when he turned 3 or 4 until he turned 12, he would eat only hot dogs, rice and chocolate milk, but then I realized that I could bread things — chicken, shrimp, fish — and he started eating it. Now he eats everything, but it was torture for a while.

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A LITTLE HEAT GOES A LONG WAY

Brigid Ransome Washington, recipe developer and mom to Luke, 11; and Noel, 9; with husband, Joseph; Raleigh, North Carolina

Chicken and Kale Hatch Chile Bowl

On weeknights when I’m in the weeds, a tiny can of diced green mild chiles is the key that unlocks a fast, satisfying meal for my family of four. After searing boneless, skinless chicken thighs, I deglaze the pan with those chiles, along with a can’s worth of tap water, and make a deep, bright, bracing sauce. That simmering sauce flavors and softens the kale leaves and black beans. My daughter prefers this recipe with shrimp — frozen or fresh — and it����ap easy and affordable enough that I can make both versions on the same night. (She looks forward to the leftovers.) This method could be also used with extra-firm tofu (see Tip) and sturdy vegetables like bell peppers.

By Brigid Ransome Washington

Yield: 4 servings

Total time: 20 minutes

Ingredients:

• 1 1/2 to 2 pounds boneless, skinless chicken thighs (4 to 6)
• Kosher salt (such as Diamond Crystal) and black pepper
• 2 tablespoons vegetable oil
• 1 (4-ounce) can diced mild green chiles (such as Hatch)
• 1 medium bunch kale, trimmed and chopped (with stems), or 4 large handfuls prechopped kale
• 1 (15-ounce) can black beans, drained
• 1 avocado, thinly sliced
• Cooked rice, for serving (optional)

Preparation:

1. Using paper towels, pat the chicken dry and season both sides of the meat generously with salt and black pepper.

2. In a skillet or high-sided pan large enough to hold all the chicken at once, heat the oil over medium-high. Add the chicken and cook until browned and the top is slightly crispy, 4 minutes per side. Using tongs, transfer the chicken to a plate.

3. Reduce heat to medium and add the can of green chiles. Fill the empty can with tap water and pour into the pan. Using a wooden spoon or spatula, scrape up the browned bits. Return the chicken to the pan and nestle into the sauce; cook for another 5 minutes, until cooked through.

4. Place the kale in a large serving bowl or four smaller individual bowls. Top evenly with the beans. Next, add the chicken and pour the green-chile pan sauce over the kale and beans. Top with avocado.

Tip: To use tofu instead of chicken, press 1 pound of drained extra-firm tofu to remove excess water. When searing, use the same amount of oil over medium heat. Keep in mind that tofu will naturally release on its own from the pan when it����ap ready to be flipped.

Brigid’s Maycember Tips

— In May, if something comes up, I automatically say no, because I already know it will be crazy in two weeks. If I don’t get you in April, I’ll get you in June.

— Every Mother’s Day, I tell my husband that I don’t want brunch. I don’t want breakfast. Just leave. I just want to be in the house by myself for an extended period without interruptions. No distractions, no noise. “Do you want food?” Nope, I’ll feed myself. Just go. Those have been the best Mother’s Days.

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ALWAYS SAFE AT HOME

Gabriel H. Sanchez, photo editor and dad to Diego, 6; Felix, 3; and Ava, 5 months; with wife, Kelly; Woodbridge, New Jersey

Cheeseburger Sliders

Keeping meals quick and fun can mean the difference between a relatively chill evening and pure chaos in my house, so these quick-cooking sliders are a great way to feed my three kids. To make the patties, roll ground beef into small meatballs, then press them into 3-inch patties and give them plenty of seasoning before cooking. A large 12-inch pan can handle an impressive number of these patties, which helps to keep the cleanup to a minimum. Toasted Hawaiian rolls offer a sweet cushion for the burgers, which are finished with a melty blanket of cheese and your favorite toppings (we prepare caramelized onions ahead of time to garnish along with dill pickle chips). Served alongside baked French fries or a handful of potato chips, it����ap a quick meal that����ap always a perfect match for my little ones’ tiny hands.

By Gabriel H. Sanchez

Yield: 3 to 4 servings

Total time: 20 minutes

Ingredients:

• 8 Hawaiian sweet rolls (from a 12-ounce package)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon white sesame seeds
• 1 pound lean ground beef (10% fat)
• Salt and black pepper
• 2 teaspoons vegetable oil
• 4 slices American cheese, cut into quarters

Preparation:

1. Prepare the buns: Heat the broiler to high, with a rack positioned 6 inches from the heat source. Separate and cut the Hawaiian rolls into halves, arranging them evenly cut-side down across a baking sheet. Brush the top portions of the buns with melted butter and sprinkle with sesame seeds.

2. Place the baking sheet under the broiler for 30 to 45 seconds, until toasty and golden brown. Keep a careful eye on the rolls so they don’t burn. Remove from the oven, flip the bottom buns cut-side up and set the baking sheet aside in a warm place.

3. Divide the beef into 8 equal portions, then roll each portion into a large meatball. Place the meatballs on a large sheet pan lined with parchment paper. Cover the meatballs with a second sheet of parchment and use a sturdy spatula to flatten each meatball into a patty, about 3 inches wide and 1/2-inch thick. Remove the top layer of parchment and liberally season both sides of the patties with salt and pepper. (You can also flatten the patties by hand to save a bit of time!)

4. Add the oil to a 12-inch skillet (not nonstick) and heat over medium until hot. Working in batches if needed, add 8 patties to the pan and cook until the underside is browned with a slight char, 3 to 4 minutes. Flip the burgers and cook until almost done to your liking, 2 to 3 minutes more. When patties have about 1 minute remaining, arrange 2 squares of cheese on each patty and cover the pan with a lid until cheese is fully melted.

5. Assemble the sliders and garnish with your favorite toppings and condiments. Enjoy the sliders warm.

Gabriel’s Maycember Tips

— Let them pick the soundtrack that transitions them to dinner. My middle kid loves the color purple, so he’ll always choose purple records, and my oldest is becoming really enthusiastic about hip-hop and rap music. He likes A Tribe Called Quest, which is a unique dinner soundtrack, but it brings them out of the screen time. Now they’re sitting at the table and bobbing their heads and enjoying their dinner. My wife and I look at each other, and we’re like, “Is dinner happening smoothly right now?”

— Make a schedule, but allow grace for obstacles to occur, and just know that your schedule will fall apart. It is impossible with three kids under 7.

This article originally appeared in .

1. Hoisin Garlic Noodles

Fans of garlic noodles and soy sauce noodles rejoice: Here is a new, weeknight-friendly noodle dish for your repertoire. A staple Cantonese ingredient, thick and fragrant hoisin sauce is often used as a glaze for meat, but also serves as a robust, sweet and salty seasoning for these noodles. The garlic is bloomed briefly in oil, which tames its pungency and unlocks a rich, nutty flavor. Allow the noodles to cook undisturbed for a few minutes to crisp underneath, adding texture and a hint of smokiness. This recipe calls for dried wheat or egg noodles, but if you don’t have Asian-style noodles on hand, you could substitute with spaghetti or linguine. Bulk up the noodles with tofu, eggs or whatever vegetables you have on hand; these noodles welcome toppings.

By Hetty Lui McKinnon

Yield: 4 servings

Total time: 25 minutes

Ingredients:

• Salt and pepper
• 14 ounces dried wheat or egg noodles
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons maple syrup or honey
• Vegetable oil
• 6 medium garlic cloves, finely chopped
• 6 scallions, white and green parts separated, thinly sliced
• 4 tablespoons toasted white sesame seeds

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse until the noodles are cool.

2. Meanwhile, in a small bowl, combine hoisin sauce, soy sauce, sesame oil and maple syrup; set aside.

3. Heat a large 12-inch skillet on medium-high for 2 minutes. Add 1 to 2 tablespoons of oil along with the garlic and white parts of the scallions. Stir until fragrant, about 30 seconds (but don’t let the garlic burn!). Immediately add the sauce and then the noodles, and toss well until the noodles are evenly coated.

4. Leave the noodles to cook, undisturbed, until they start sticking to the pan and the bottom looks crispy, 2 to 3 minutes. Taste and season with salt (if needed) and pepper.

5. To serve, transfer to bowls and top with the sesame seeds and the green parts of the scallions.

2. One-Pan Roasted Fish With Cherry Tomatoes

In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.

By Lidey Heuck

Yield: 4 servings

Total time: 30 minutes

Ingredients:

• 1 pint cherry tomatoes, halved
• 1/2 cup thinly sliced shallots (about 1 large)
• 2 teaspoons minced garlic (about 2 large cloves)
• 2 tablespoons olive oil, plus more for brushing
• 1 tablespoon sherry or red wine vinegar
• 1 teaspoon honey
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 4 (6-ounce) skin-on mild white fish fillets, such as cod or halibut
• 1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
• Chopped fresh basil, for serving
• Chopped fresh mint, for serving

Preparation:

1. Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.

2. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.

3. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.

4. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

3. Skillet Chicken With White Beans and Caramelized Lemon

One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won’t have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.

By Alison Roman

Yield: 4 servings

Total time: 45 minutes

Ingredients:

• 1 lemon, thinly sliced, seeds removed
• 1 shallot, peeled and cut into thin wedges
• Kosher salt and black pepper
• 2 1/2 pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
• 1 tablespoon canola oil
• 1 (15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
• 1 bunch kale, ribs removed, leaves torn into large pieces
• Flaky sea salt
• Olive oil, for drizzling

Preparation:

1. Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)

2. Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered, and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.

3. Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It’ll smell like a mix of lemonade and caramel.)

4. Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.

5. Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.

6. Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

4. Black Pepper Beef and Cabbage Stir-Fry

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. Feel free to marinate the beef up to 8 hours ahead and cook when you’re ready. If leftovers remain, tuck them into a crunchy baguette or roll them into a wrap.

By Sue Li

Yield: 2 to 4 servings

Total time: 20 minutes

Ingredients:

• 1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
• 3 garlic cloves, grated
• 2 teaspoons light brown sugar
• 1 teaspoon cornstarch
• Kosher salt
• 3/4 pound sirloin steak, thinly sliced crosswise
• 3 tablespoons sunflower oil or other neutral oil
• 2 tablespoons soy sauce
• 1/2 head small green cabbage (about 8 ounces), thinly sliced
• 1 tablespoon sherry vinegar
• 1 tablespoon toasted sesame seeds, crushed with your fingertips
• 2 scallions, thinly sliced
• Cooked rice, for serving

Preparation:

1. Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.

2. Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.

3. Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.

4. Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

5. Huevos Enfrijolados (Eggs in Spicy Black Beans)

Eggs nestled in a spicy, smoky black bean sauce, huevos enfrijolados are a staple of Mexican home cooking. It����ap a quick way to make a meal from what����ap already in the kitchen: leftover frijoles de olla, chiles and fresh eggs. In this version, canned black beans are cooked with chipotles and garlic until rich and creamy, then eggs are gently dropped into the simmering beans to poach. Served with crunchy tostadas, queso fresco and avocado, it����ap a deeply comforting, pantry-friendly meal that comes together in under 45 minutes — perfect for a weeknight dinner or a quick and hearty brunch.

By Rick A. Martínez

Yield: 4 servings

Total time: 40 minutes

Ingredients:

• 3 tablespoons vegetable oil
• 1/2 medium white onion, chopped (about 1/2 cup)
• 3 garlic cloves, crushed
• 3 to 5 canned chipotle chiles in adobo (to taste), chopped, plus 2 tablespoons adobo sauce
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 1/4 cups vegetable or mushroom broth
• Kosher salt
• 6 to 8 large eggs
• 3 ounces queso fresco or Cotija cheese, crumbled
• Cilantro leaves with tender stems and sliced avocado, for serving
• 8 corn tostadas

Preparation:

1. Heat oil in a large skillet over medium and add half the onion, all of the garlic and the chopped chipotles, and cook, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Add the beans, adobo sauce and broth and bring to a boil. Cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Off the heat, use a potato masher to smash beans until no whole beans remain. Taste and season with salt.

2. Return the pan to medium-high. Use a spoon to make wells in the beans, gently crack the eggs into the simmering bean mixture and season each with salt. Reduce heat to medium and cook until the eggs are just set, 5 to 7 minutes. If you prefer hard-cooked eggs, cover the skillet and cook for 8 to 10 minutes.

3. Serve huevos enfrijolados with the queso, cilantro and remaining chopped onion sprinkled over the top, with sliced avocado and tostadas alongside.

This article originally appeared in .

“Get ready to experience the magic of smoked dry-rub pork ribs with this recipe for fall-off-the-bone deliciousness,” the authors write. “They are guaranteed to be a crowd-pleaser! Memphis ribs are all about pure, smoky flavor. No fuss, no muss — just high-quality ingredients and a touch of spice. So fire up your smoker, grab your favorite Memphis-style rub and get ready to experience BBQ bliss!”

Smoked Dry-Rub Pork Ribs

Yield: Serves 8

INGREDIENTS

2 (2-pound) racks pork loin ribs or baby back ribs, membranes removed

Memphis Dry Rub (see recipe below)

2 cups apple juice

1⁄2 cup red wine vinegar

1⁄2 cup olive oil

DIRECTIONS

Get your hands on some beautiful pork loin ribs. Wash and pat the ribs dry. Moisture is the enemy of a good dry rub! Use enough Memphis Dry Rub to generously coat the ribs on both sides. The beauty of this recipe is that you don’t need any oil or binder — the rub will work its magic on its own.

Let the ribs rest in the refrigerator for at least 4 hours. This allows the dry rub to penetrate the meat, infusing it with flavor. Pull the ribs out about an hour before you want to start smoking.

Fire up your smoker to 250 degrees and add some hickory wood for that smoky goodness. Place the seasoned ribs on the smoker. Unlike some methods, we won’t be wrapping these ribs. Instead, we’ll be basting them for added moisture and flavor.

While the ribs are starting to cook, let����ap make the mop sauce. In a large bowl, combine the apple juice, vinegar, oil and 2 tablespoons of the Memphis Dry Rub.

Starting at the hour-and-a-half mark, baste the ribs every 45 minutes for the next three hours with the mopping sauce. You’ll know they are ready because they will begin to get dry, especially down the middle. This helps keep them moist and adds another layer of deliciousness.

The smoking process should take around 4 1⁄2 hours, resulting in ribs that are tender with a nice snap. If you can tear them apart at the bone with your bare hands, they’re ready.

For that truly authentic Memphis-style presentation, give the ribs a final dusting of the Memphis Dry Rub right before serving.

Memphis Dry Rub

Makes 1½ cups

INGREDIENTS

1⁄4 cup packed light brown sugar

1⁄4 cup white sugar

1⁄4 cup mild paprika

3 tablespoons kosher salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon cayenne pepper

1 tablespoon freshly ground black pepper

1 tablespoon chili powder

DIRECTIONS

In a bowl, whisk together the brown sugar, white sugar, paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper and chili powder. This is your secret weapon for making Memphis-style barbeque at home! Store at room temperature in your favorite Mason jar — you know, the one that shines brighter than the others — for up to 6 months.

Excerpted from “AC Barbeque.” Copyright © 2026, Anthony Anderson and Cedric the Entertainer. Photography Copyright © 2026 by Ed Rudolph. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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“This cake captures all the sparkle of that summer cocktail,” she writes in her forthcoming cookbook. “Fresh orange zest and a hint of bitter Aperol create layers that taste like sunbeams and lazy afternoons in Europe.”

Orange Aperol Spritz Cake

Yield: Serves one 9-by-13-inch cake

INGREDIENTS

�䲹���:��

2 cups granulated sugar

2 tablespoons orange zest, from 1 or 2 large oranges

5 eggs, at room temperature

1 3/4 cups plus 1 tablespoon neutral oil

1 cup plus 1 tablespoon vanilla yogurt, at room temperature

1 cup plus 1 tablespoon fresh orange juice, from 3 or 4 large oranges

1⁄ 3 cup Aperol

1 1/2 teaspoon kosher salt

2 2⁄ 3 cups plus 1 tablespoon all-purpose flour

2 tablespoons cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

Orange Aperol Swiss meringue buttercream frosting: 

3/4 cup plus 2 tablespoons granulated sugar

2 tablespoons orange zest, from 1 or 2 large oranges

3 egg whites

1 cup unsalted butter, cut into 1 in pieces, at room temperature

1 teaspoon kosher salt

1 teaspoon vanilla extract or paste

1/4 cup plus 1 tablespoon Aperol

Decorations: Piped buttercream swirls, buttercream textures made with a cake comb, flower petals, sprinkles, orange wedges, candied citrus peels, orange supremes, whole oranges or a mix of citrus fruit (optional)

DIRECTIONS

For the cake: Preheat the oven to 325 degrees. Grease and line a 9-by-13-inch cake pan with parchment paper.

In a large bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and free of clumps. Add the eggs, oil, yogurt, orange juice, Aperol and salt, whisking until fully incorporated.

In a separate medium bowl, sift together the flour, cornstarch, baking powder and baking soda. Add the flour mixture to the egg mixture in two additions, whisking thoroughly between each addition.

Pour the batter (it will be thin) into the prepared baking pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven and place on a wire rack. Let the cake cool in the pan to room temperature before running a butter knife inside the rim of the pan and inverting the cake onto the rack.

For the frosting: Fill a medium saucepan with water and bring to a simmer. In the bowl of a stand mixer, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and free of clumps. Add the egg whites. Place the bowl over the simmering water, ensuring the bottom does not touch the water and whisk constantly until the sugar dissolves and the mixture reaches 160 degrees. To test, rub a small amount between your fingers — it should feel completely smooth.

Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 10 minutes. With the mixer on low, gradually add the butter, one piece at a time, then add the salt and vanilla. The mixture may look curdled at first, but it will come together. Once all the butter is incorporated, scrape down the sides of the bowl, increase the speed to high and whip for another 5 minutes.

Transfer one-third of the buttercream to a small pot over medium-low heat and melt the buttercream. Add the Aperol and mix to incorporate. Pour the melted buttercream mixture back into the bowl of the stand mixer with the remaining buttercream. Beat on high for another 5 to 8 minutes. Don’t worry if the buttercream initially looks melted; it will come together. The buttercream should be light, airy and doubled in volume.

Assembly: Place the cake on a cake board or serving plate, securing it with a small dab of orange Aperol Swiss meringue buttercream directly on the board. Using an offset spatula, spread the buttercream evenly over the surface. Decorate as desired. Remove non-edible decorations before serving.

Excerpted from “” by Elisa Sunga. Published by Chronicle Books. Copyright © 2026 by Elisa Sunga.

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“Whenever I bake with lavender, I revisit that field in my mind,” she writes in her forthcoming cookbook, “” (Chronicle Books, $30).

“For this cake, I highly recommend using food-grade lavender extract for both ease and true lavender flavor,” she adds.

Lavender & Lemon Poppy Seed Cake

Yield: Makes one two-layer 9-inch cake

INGREDIENTS

Lemon poppy seed yogurt cake:

• 1 1/4 cups granulated sugar
• 3 tablespoon lemon zest
• 1 1/2 cups vanilla yogurt, at room temperature
• 2⁄3 cup neutral oil
• 3 eggs, at room temperature
• 1 teaspoon kosher salt
• 2 1⁄3 cups all-purpose flour
• 1/4 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons poppy seeds

Lavender Swiss meringue buttercream:

• 1 1/2 cups granulated sugar
• 6 egg whites
• 2 cups unsalted butter, at room temperature, cut into 1-inch pieces
• 1 teaspoon table salt
• 1/2 to 2 teaspoons lavender extract, to taste
• 1 or 2 drops purple food coloring (optional)

Decorations: Candied lavender, fresh lavender sprigs, lemon slices, candied lemons, piped buttercream swirls, flower petals or sprinkles (optional)

DIRECTIONS

For the cake: Preheat the oven to 325 degrees. Grease and line two 9-inch round cake pans with parchment paper.

In a large bowl, combine the sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar to release the oils. Add in the yogurt, oil, eggs and salt. Whisk until smooth.

Sift the flour, cornstarch, baking powder and baking soda over the mixture. Add the poppy seeds. Using a spatula, gently fold the ingredients together for a few turns. Do not overmix; some streaks of flour are fine.

Divide the batter evenly between the prepared baking pans and use an offset spatula to smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven and place on a wire rack. Let the cakes cool in the pans to room temperature before running a butter knife inside the rim of the pans and inverting the cakes onto the rack.

For the frosting: Fill a medium saucepan with water and bring to a simmer. In the bowl of a stand mixer, combine the sugar and egg whites. Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly until the sugar dissolves and the mixture reaches 160 degrees. To test, rub a small amount between your fingers — it should feel completely smooth.

Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Beat on high speed until stiff, glossy peaks form, about 10 minutes. With the mixer on low, gradually add the butter, one piece at a time. The mixture may look curdled at first, but it will come together. Once all the butter is incorporated, scrape down the sides of the bowl, increase the speed to high and whip for another 5 minutes. Switch to the paddle attachment, add the table salt, lavender extract and food coloring (if using), and beat on medium for another 10 minutes. The buttercream should be light, airy and doubled in volume.

To assemble and decorate: Place the first cake layer on a cake board or serving plate, securing it with a small dab of lavender Swiss meringue buttercream directly on the board. Using an offset spatula, spread about 1/2 cup of the buttercream over the surface. If a thicker layer of frosting is desired, add more.

Place the second cake layer on top, aligning it carefully, flat side up for a smooth surface. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs, using an offset spatula to smooth it evenly. Chill the cake for 20 minutes to set the crumb coat.

Once set, use the remaining buttercream to frost the top and sides of the cake, smoothing it evenly or creating textured patterns with a spatula. Decorate as desired. Remove non-edible decorations before serving.

Excerpted from “” by Elisa Sunga. Published by Chronicle Books. Copyright © 2026 by Elisa Sunga.

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Grilled lamb chops are simple to fix. They only require three hours of marination in a simple mix of lemon juice, chiles, garlic and herbs. Grilling requires about 3 minutes per side. They are irresistible and if you like, they can be eaten like “lollipops” if the end portion of the rib bones are frenched; the fat, meat, and cartilage are scraped away from the bones with a sharp knife, a process called “frenching.”

Potato salad seems an essential component an outdoor meal. There’s nothing complicated about it; it is boiled potatoes tossed with a mustardy vinaigrette spiked with fresh herbs. An uncomplicated mixed green salad would be a welcome accompaniment. A refreshing sangria that showcases mangoes is a scrumptious beverage option.

And for a decadent finale, a chocolate Bundt cake served with whipped cream and berries. Delectable.

Easy Potato Salad

The potato salad recipe is open to loads of variations. I like to include hard-cooked eggs as a protein-packed garnish to please the vegetarians in the crowd. If serving away from home, I pack the peeled whole eggs in a container with ice and add them to the salad at the event. Other potential add-ons include chopped, small gherkin pickles (cornichons), or finely diced red onion.

Yield: 4 to 6 servings

INGREDIENTS

• 1 3/4 pounds small white potatoes, such as Baby Dutch Yellow potatoes, or small red potatoes
• Coarse salt
• Vinaigrette: 1 1/2 tablespoons cider vinegar, salt and pepper to taste, 1 1/2 teaspoons Dijon mustard, 3 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons drained capers
• About 2 tablespoons finely chopped fresh chives
• About 2 tablespoons finely chopped fresh parsley
• About 2 tablespoons finely chopped fresh dill
• Optional: 3 hard-cooked eggs, peeled, chilled, quartered lengthwise

DIRECTIONS

1. Place whole potatoes in large saucepan or Dutch oven and add cold water to cover. Add a good pinch of salt. Bring to boil on high heat; partially cover and reduce heat to gently boil for about 10 minutes, or until potatoes are just fork tender. Drain in colander.

2. Meanwhile, prepare vinaigrette in large bowl. Whisk vinegar, salt, pepper and mustard until combined. Add oil in thin stream, whisking to combine.

3. When potatoes are cool enough to handle but still warm, cut each in half lengthwise and add to bowl with vinaigrette (stir vinaigrette before adding first potato). Toss (I use a silicone or rubber spatula to prevent breakage). Add capers, chives, parsley and dill; toss. Taste and adjust salt if needed.

4. If using eggs, just before serving, add eggs and gently toss (or use the eggs as garnish).

Louis Grilled Lamb Chops

This, my favorite grilled lamb chop recipe, was shared with me many years ago by personal chef Katherine Louis Boucher. She told me that she grew up in a Greek-American family in Santa Ana. Her maiden name was Louis, an Ellis Island adaptation of the original Louizo. Marinated-then-grilled lamb was a culinary tradition in her childhood home, especially on holidays. Her father often prepared whole leg of lamb before deciding a few of years ago that grilling the chops was easier and more delicious. The recipe feeds a crowd using 25 chops, but feel free to cut the ingredients in half, using just 14 or 15 chops and just half of the marinade.

Yield: 25 chops

INGREDIENTS

• 1 cup extra-virgin olive oil
• Minced zest and juice of 2 lemons, Meyer lemons preferred
• 2 fresh jalapeños, halved, seeds removed, thinly sliced; see cook’s notes
• 2 medium shallots, minced
• 8 garlic cloves, peeled
• 1/4 cup fresh oregano
• 1/4 cup fresh Italian flat leaf parsley
• 25 rib lamb chops, at least 1-inch at bone ends scrapped to clean them, see cook’s notes
• Kosher salt and freshly ground black pepper to taste
• Garnish: 1 lemon thinly sliced, Meyer lemon preferred, and 1 tablespoon chopped fresh Italian parsley

Cook’s notes: Use caution when working with fresh chilies; upon completion wash work surface thoroughly and do NOT touch face or eyes.

Louis cut the chops from racks of lamb. The first 2 or 3 ribs off the large end of the rack contain more fat than those closer to the loin.

DIRECTIONS

1. In a small bowl, combine olive oil, lemon zest and juice, jalapeños and shallots. On a cutting board, chop the garlic, oregano and 1/4 cup parsley until coarsely chopped; add to olive oil mixture.

2. Arrange the lamb chops in a nonreactive baking dish; top with the marinade and turn to coat. Cover with plastic wrap and refrigerate for 3 hours.

3. Heat grill to medium- high. Season the lamb chops generously with salt and pepper.  Grill until slightly charred, about 3 minutes per side. Remove from grill and allow to rest 5 minutes before serving. Garnish with thinly sliced lemons and parsley.

Source: Katherine Louis Boucher, personal chef

Chocolate Bundt Cake

This scrumptious chocolate Bundt cake has an appealing moist texture and rich chocolate flavor. Both espresso powder and vanilla come to the party, lending floral notes to the chocolate. Dust it with powdered sugar if you like, by shaking the sugar from a fine sieve. Or prepare the drizzle-style chocolate frosting (see cook’s notes). Serve it with whipped cream and fresh raspberries.

Yield: 10 to 12 servings

INGREDIENTS

• 3/4 cup (regular not Dutch processed) cocoa powder, plus 1 tablespoon, divided use
• 12 tablespoons unsalted butter, softened, plus 1 tablespoon melted for pan prep
• 6 ounces bittersweet chocolate, chopped
• Optional: 1 teaspoon instant espresso powder
• 3/4 cup boiling water
• 1 cup sour cream, room temperature
• 1 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups packed light brown sugar
• 1 tablespoon vanilla extract
• 5 large eggs, room temperature

Garnish: Powdered sugar for dusting, or chocolate drizzle-style frosting, see cook’s notes

For serving: 15 ounces (3 cups) fresh raspberries and 1 to 2 tablespoons sugar

For serving: Sweetened whipped cream or ice cream

Cook’s notes: Chocolate drizzle-style frosting is an option. Combine 2 tablespoons butter and 2 ounces chopped unsweetened chocolate in a saucepan on low heat; stir until melted (do not overheat). Off heat, stir in 1 cup powdered sugar. Beat, adding boiling water (about 2 tablespoons) until thinned to desired consistency. Slowly drizzle over cooled cake.

DIRECTIONS:

1. In small bowl, mix 1 tablespoon cocoa powder and melted butter. Using a pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower middle position and heat oven to 350 degrees.

2. Combine remaining cocoa, chocolate and espresso (if using) in medium heatproof bowl. Pour boiling water over mixture and let sit, covered, for 5 minutes. Whisk mixture until smooth. Let cool to room temperature, and then whisk in sour cream. In separate bowl, whisk to combine remaining flour, salt and baking soda; set aside.

3. Using stand mixer fitted with paddle attachment, beat 12 tablespoons butter, sugar, and vanilla on medium high speed for 3 minutes. Add eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate-sour cream mixture in 2 additions, scraping down bowl as needed. Give batter a final stir or two by hand using a rubber spatula.

4. Scrape batter into prepared pan and smooth top with rubber spatula. Bake until skewer inserted in center comes out with only a few crumbs attached, 45 to 55 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then invert cake onto cooling rack. Cool to room temperature, about 3 hours. Meanwhile, gently toss raspberries with sugar and set aside. Dust cake with powdered sugar, or if you prefer, drizzle with chocolate frosting (see cook’s notes). Serve with lightly sweetened raspberries and whipped cream.

Source: Adapted from “Cook’s Illustrated Baking Book” (America’s Test Kitchen, $40)

Mango-Lime Sangria

This refreshing pitcher-style sangria is sourced from Nicole Aloni’s “The Backyard Bartender.” It showcases fresh mango, as well as dry rosé, instead of the more common mix of summer stone fruit and red wine. Serve it in one very large pitcher or two smaller pitchers.

Yield: 8 servings

INGREDIENTS

• 1 cup peeled chopped mango
• 1/3 cup superfine sugar
• 10 ounces fresh orange juice
• 10 ounces fresh lime juice
• 1 ounce triple sec
• 3 limes, thinly sliced
• 1/3 cup peach brandy or peach schnapps
• 1 to 2 bottles dry rose
• Ice cubes
• 1 to 2 cups soda water

Cook’s notes: Often the fresh limes I buy aren’t juicy. I poke them once with point of a small sharp knife and microwave them for 10 to 15 seconds. Then I roll them back and forth on the countertop.

DIRECTIONS

1. Combine mango and sugar in a medium bowl; toss and let sit 1 hour at room temperature.

2. Combine mango mixture, orange juice, lime juice, triple sec, slices limes, peach brandy, and rose in large (preferably clear) pitcher. Stir to blend. Cover and refrigerate for 30 minutes (or up to 8 hours). Stir mixture and fill wine glasses half full with ice. Add juice mixture and soda water to taste. Stir.

Source: “The Backyard Bartender” by Nicole Aloni

Crunchy, fresh vegetables paired with tender cubes of chicken create a dinner salad that����ap easy to prepare and full of flavor. The chicken is tossed in a tangy dressing that lightly coats every ingredient, bringing a bright and savory taste to each bite.

The crisp lettuce, colorful vegetables and juicy pieces of chicken provide a variety of textures that make the salad feel hearty enough for a complete meal. Fresh mint leaves add a refreshing burst of flavor and aroma. To finish, a handful of golden, crunchy croutons are sprinkled on top, adding a finishing touch.

HELPFUL HINTS:

Any type of reduced fat salad dressing can be used.

Chicken thighs can be used instead of chicken breast.

COUNTDOWN:

Prepare ingredients.

Mix salad dressing and honey together.

Cook chicken.

Assemble the salad.

SHOPPING LIST:

To buy:

• 3/4 pound boneless, skinless chicken breast
• 1 jar honey
• 1 bottle reduced-fat salad dressing
• 1 container crumbled feta cheese
• 1 container croutons
• 1 bag washed, ready-to-eat salad
• 1 container cherry tomatoes
• 1 red bell pepper
• 1 bunch scallions
• 1 brunch fresh mint leaves

Spring Chicken Salad

Recipe by Linda Gassenheimer

• 5 tablespoons reduced fat salad dressing
• 1 tablespoon honey
• 3/4 pound chicken breast, cut into 1-inch pieces
• 1 bag washed, ready-to-eat salad, about 6 cups
• 1 cup cherry tomatoes
• 1 cup sliced red bell pepper
• 1/3 cup sliced scallions
• 1/2 cup crumbled feta cheese
• 2 tablespoons mint leaves
• 2 cups bought croutons

Mix salad dressing and honey together in a bowl. Add 1 tablespoon of the mixture to a large skillet and set the remaining dressing aside. Heat the skilled and add the chicken. Saute chicken on all sides for 5 minutes. A meat thermometer should read 160 degrees. Add 3 cups of salad each to two dinner plates. Spread chicken, scallions, tomatoes, red bell pepper and feta cheese, mint and croutons evenly over the salad. Drizzle remaining dressing over salad.

Yield 2 servings.

Per serving: 550 calories (29 percent from fat), 17.6 g fat (7.6 g saturated, 4.7 g monounsaturated), 162 mg cholesterol, 51.1 g protein, 47.0 g carbohydrates, 7.8 g fiber, 667 mg sodium.

©2026 Tribune Content Agency, LLC

National BBQ Month isn’t complete without some Korean BBQ. This recipe is a take on traditional Galbi, which means “ribs” in Korean, and is one of the most popular and delicious dishes to become a part of mainstream American culture. Don’t forget the rice and kimchi for additional traditional Korean flavors.

Galbi Marinade

Prep Time: 5 minutes
Servings: Enough for 2 pounds of short ribs

Ingredients

• 1 cup low-sodium soy sauce
• ¾ cup water
• ¼ white onion, roughly chopped
• 2 large garlic cloves
• ⅓ cup sugar
• 2 teaspoons rice vinegar
• 2 teaspoons toasted sesame oil
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Instructions

1. Blend the marinade. In a blender, combine the soy sauce, water, onion, garlic, sugar, rice vinegar, sesame oil, salt, and black pepper. Blend until smooth and slightly lighter in color.
2. Marinate the short ribs. Place 2 pounds of Korean BBQ beef short ribs in a shallow dish or tray. Pour the marinade over the ribs, making sure they are fully covered. Cover and refrigerate for at least 4 hours, or ideally overnight for deeper flavor.

Galbi, Grilled Korean BBQ Short Ribs

Prep Time: 5 minutes (plus marinating time)
Cook Time: 4 minutes
Servings: 4

Ingredients

• 2 pounds Korean BBQ beef short ribs, marinated
• Thinly sliced green onions, for garnish
• White rice, for serving
• Kimchi, for serving

Instructions

1. Preheat the grill. Preheat the Wildfire grill to medium-high heat for 15 minutes.
2. Grill the short ribs. Place the marinated short ribs directly on the grill grates. Cook for 2 minutes per side until nicely charred while still juicy.
3. Serve immediately. Transfer the short ribs to a serving platter and garnish with green onions. Serve with white rice and kimchi.

Tip: These thin-cut short ribs cook very quickly, so keep a close eye on them to avoid overcooking while still getting the perfect char.

To continue with National BBQ month recipes, a BBQ favorite must be mentioned: pork chops. These Grilled Pork Chops with Blackberry BBQ Sauce will be sure to impress your guests. The sweet and savory sauce packs a punch on top of tender, juicy pork chops fresh off the grill.

Blackberry BBQ Sauce

Prep Time: 10 minutes
Resting Time: 10–15 minutes
Servings: Enough glaze for 4 pork chops

Ingredients

• 1 cup blackberry jam
• 1 teaspoon minced garlic
• 1 tablespoon chipotle puree
• 2 tablespoons maple syrup
• 2 teaspoons Worcestershire sauce
• 3 tablespoons ketchup
• ½ teaspoon salt
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh tarragon, finely chopped

Instructions

1. Combine the ingredients. In a medium bowl, combine the blackberry jam, garlic, chipotle puree, maple syrup, Worcestershire sauce, ketchup, salt, apple cider vinegar, rosemary, and tarragon.
2. Mix and rest. Whisk until fully combined. Let the sauce rest while preparing and grilling the pork chops so the flavors can meld.

Grilled Pork Chops with Blackberry BBQ Sauce

Prep Time: 5 minutes
Cook Time: 12–14 minutes
Servings: 2

Ingredients

• 4 pork chops
• Salt, to taste
• Prepared Blackberry BBQ Sauce
• Fresh blackberries, sliced, for garnish
• Fresh tarragon leaves, for garnish

Instructions

1. Season the pork chops. Generously season the pork chops with salt. Let them rest briefly at room temperature while preparing the grill.
2. Grill the pork chops. Preheat the grill to medium-high heat. Grill the pork chops for 12–14 minutes, flipping every 3 minutes. After each flip, brush the chops generously with the blackberry BBQ sauce.
3. Plate and serve. Transfer the pork chops to serving plates. Top with sliced blackberries, an extra spoonful of glaze, and fresh tarragon leaves.

Serving Suggestion

Serve immediately with your favorite sides. Baked potatoes topped with sour cream pair especially well.

For a dish made to please a crowd, don’t forget fan-favorite BBQ chicken wings. These bourbon BBQ wings elevate wings to something special that will leave everyone wanting more. The bourbon adds a level of warmth and depth that is complemented by the smokiness of the grill.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Servings: 4–6

Ingredients

For the wings

• 2 pounds chicken wings (drums and flats)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

For the bourbon BBQ sauce

• ½ medium sweet onion, finely minced
• 4 cloves garlic, finely minced
• ½ cup bourbon
• 1½ cups ketchup
• ¼ cup tomato paste
• ½ cup packed brown sugar
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon hot sauce
• ½ teaspoon cayenne pepper

Instructions

1. Season the wings. In a large bowl, toss the chicken wings with olive oil. Add the salt, pepper, and garlic powder, then mix until evenly coated.
2. Make the bourbon glaze.

• Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes until softened and fragrant.
• Pour in the bourbon and simmer for about 3 minutes to cook off the alcohol while keeping the flavor.
• Whisk in the tomato paste, then add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, honey, hot sauce, cayenne, salt, and pepper. Stir until fully combined.
• Bring the sauce to a gentle bubble, then reduce the heat to low. Simmer for 15–20 minutes, stirring occasionally, until glossy and thick enough to coat a spoon.

3. Preheat the grill. Heat the grill to medium heat (about 350°F).
4. Grill the wings. Place the wings on the grill slightly crowded together so they gently steam and stay juicy. Grill for 20 minutes, flipping every 5 minutes.
5. Toss with sauce. Transfer the grilled wings to a clean bowl and toss with half of the bourbon glaze.
6. Crisp the wings. Increase the grill heat to medium-high (375–400°F). Return the wings to the grill and cook for 1–2 minutes per side until caramelized and crisp around the edges.
7. Finish and serve. Remove the wings from the grill and immediately toss with the remaining bourbon glaze. Serve warm with celery, carrots, and ranch or blue cheese dressing.

A grilled bison burger is the perfect go-to recipe to sweeten up National BBQ month. Bison burgers are leaner and slightly sweeter than beef burgers. Top each burger with caramelized onions and bacon, and you have a perfect springtime meal.

Caramelized Bacon & Onions Topping

Prep Time: 5 minutes
Cook Time: 30–45 minutes
Servings: About 1 cup

Ingredients

• 1 large onion (about 1 pound), thinly sliced
• 2 tablespoons butter
• ¼ teaspoon salt
• ¼ cup Marsala wine
• 2 tablespoons bacon, cooked and finely chopped
• 1 teaspoon sherry vinegar

Instructions

1. Start the onions. In a skillet over medium-low heat, melt the butter. Add the onions and salt, stirring to coat.
2. Add the wine and bacon. Once the onions have softened, pour in the Marsala wine and stir in the chopped bacon.
3. Slow cook. Continue cooking over medium-low heat for 30–45 minutes, stirring often, until the onions become deep golden brown and caramelized.
4. Finish. Stir in the sherry vinegar. Remove from heat and keep warm until ready to serve.

Grilled Bison Burger

Prep Time: 15 minutes (plus onion cooking time)
Cook Time: 8 minutes
Servings: 4 burgers

Ingredients

• 4 bison patties (½ pound each)
• Salt, to taste
• 4 brioche buns, buttered and toasted
• 4 slices provolone cheese
• Prepared caramelized bacon and onions topping
• Fresh thyme, for garnish

Instructions

1. Preheat the grill or griddle. Set the grill or griddle to medium heat and preheat for 15 minutes.
2. Cook the patties. Place the patties on the hot surface and cook for about 4 minutes per side, seasoning generously with salt. After flipping, top each patty with provolone cheese and allow it to melt.
3. Toast the buns. Toast the buttered brioche buns until golden brown.
4. Assemble the burgers. Place each cheesy bison patty on the bottom bun. Top generously with the caramelized bacon and onions mixture and garnish with fresh thyme. Add the top bun and serve immediately.

A perfectly grilled New York strip steak is a staple of any great BBQ spread. This elevated take goes beyond a standard steak dinner, pairing rich, juicy beef with creamy brie and smoked thyme for a decadent main course full of bold flavor.

Prep Time: 10 minutes
Cook Time: 8–10 minutes
Servings: 2

Ingredients

• 2 New York strip steaks, about 2 inches thick
• Salt, to taste
• Brie cheese, sliced
• Fresh thyme sprigs
• Olive oil, for finishing
• Mashed potatoes, for serving

Instructions

1. Season the steaks. Generously season the steaks with salt about 10 minutes before grilling.
2. Preheat the grill. Preheat the Wildfire Outdoor Living grill to high heat for 10 minutes.
3. Grill the steaks. Place the steaks seasoned-side down on the grill. Season the second side once the steaks are on the grates. Grill for 4–5 minutes per side, depending on preferred doneness.
4. Add the brie and thyme. During the last 2 minutes of cooking, place slices of brie on top of each steak. Sprinkle fresh thyme over the cheese and allow it to soften and melt slightly.
5. Plate and finish. Serve the steaks over mashed potatoes or your favorite side. Sprinkle with additional thyme and drizzle lightly with olive oil.
6. Serve immediately. Torch or broil the brie briefly to lightly brown the cheese and intentionally burn the thyme for a smoky finish. Serve immediately.

Tip: Burning the thyme releases an incredible aroma that pairs beautifully with the richness of the brie and the char from the grill.

was produced by and reviewed and distributed by .

If you are a brunch person, then you may have noticed a new dish in town, sitting comfortably in recent years alongside longtime favorites like Eggs Benedict and . It����ap Chicken and Waffles, current darling of the brunch crowd.

Chicken and waffles is exactly what it sounds like, with room for interpretation. When I first told my son about this dish several years ago, he said, “You’re making that up. Why would anyone serve that combination?”

Then he tried it, and joined the fan club.

At its most basic, we’re talking fried chicken served over fluffy, crispy waffles. The dish has some deep roots, but these days chefs are putting their own twists on a contemporary classic.

Origins and popular takes

In the 18th century, Pennsylvania Dutch settlers served up a different version, featuring stewed chicken and gravy.

But the version now found on menus around the world is the African American one created in Harlem’s Wells Supper Club in the 1930s as a late-night, early-morning, meal. With fried chicken, it����ap sweet and salty, soft and crunchy.

Chicken and waffles is big among social media food influencers (videoing that syrup or honey drizzle cascading over the mound of chicken is an attention-grabber.)

Roberto (Bobby) Baez is executive chef at The Shed, an “all-day brunch” restaurant with five locations in New York and Connecticut. On a recent day at the Mohegan Sun location, in Uncasville, Connecticut, he served up boneless fried chicken in generous chunks on a skewer, alternating with sections of thick, warm Belgian waffles.

The seasoned flour included classic Southern seasonings like paprika, thyme, garlic powder, onion powder, cornstarch, cayenne, and salt and pepper. Baez pounded the chicken, then further tenderized it in a buttermilk marinade with similar seasonings for up to 48 hours.

“Understanding the sweet-salty aspect is key,” he said. “People crave it.”

Make the waffles just before serving, he advised.

Melba Wilson of Melba’s, in New York City, serves her fried chicken on eggnog waffles (famously beating Bobby Flay in a Food Network Throwdown). In Harlem, Amy Ruth’s is known for waffles with a choice of fried chicken (smothered in gravy or not) or fried chicken wings. Los Angeles is home to Roscoe’s House of Chicken and Waffles, where there are several versions of chicken and waffles, including one with a buckwheat waffle.

The Screen Door in Portland, Oregon, serves fried chicken on a sweet potato waffle. The Early Bird Diner in Charleston, South Carolina, offers pecan-fried chicken on a cinnamon waffle with honey mustard sauce and syrup.

On the fast-casual front, KFC brought back its Chicken and Waffles nationwide in April 2025 after having removed it from menus more than five years ago. Their president, Catherine Tan-Gillespie, called it “an American icon.” And Chick-fil-A has been testing two new Chicken and Waffle sandwiches.

Another big question diving the chicken-and-waffles world: honey or maple syrup?

Syrup is more popular. Baez serves up a house-made smoky and spicy habanero honey, though he confesses he leans toward syrup and butter when he’s on his own.

Chicken and waffles. IYKYK, and if you don’t, you should fix that right away.

My recipe:

Oven-Fried Chicken and Waffles

Servings: 8

THE CHICKEN

Ingredients

• 4 cups (1 quart) buttermilk
• 1/4 cup plus 1 teaspoon kosher or coarse salt
• 1 tablespoon freshly ground black pepper
• 3 pounds skin-on, bone-in chicken pieces (thighs, breasts or drumsticks)
• 4 cups canola or vegetable oil or more as needed, for frying
• 1 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoons paprika
• 1 tablespoon dry mustard powder
• 1 ½ teaspoons cayenne pepper
• Maple syrup or hot honey to serve

Directions

Combine the buttermilk, ¼ cup of the salt and 1 ½ teaspoons of the pepper in a very large bowl, stirring well to dissolve the salt. Add the chicken pieces to the bowl, making sure the chicken is thoroughly covered. Cover with plastic wrap and refrigerate for 24 to 36 hours, turning the pieces once or twice to make sure they’re evenly submerged.

Preheat the oven to 350°F. Place a wire cooling rack on a rimmed baking sheet.

Combine the flour, cornstarch, paprika, mustard powder, cayenne, and remaining 2 teaspoons salt and 1 ½ teaspoons pepper in a large bowl. Remove the chicken from the buttermilk, letting the excess liquid drip off (as you do, smooth out the skin, so it covers the chicken as best as possible). Dip each piece in the flour mixture to coat it thoroughly. Shake off the excess, then place the chicken on the wire racks. (You will finish baking the chicken on the same wire rack–lined baking sheets.)

Pour oil to a depth of 2 inches into a Dutch oven, stockpot, or a skillet that����ap at least 4 inches deep. Heat over medium-high heat until the oil is bubbly around the edges, 365°F on a candy or frying thermometer. If you don’t have a thermometer, just drop a cube of bread into the pan; when it turns brown pretty quickly (10 to 15 seconds), the oil is ready.

Ease the chicken pieces into the bubbling oil, making sure not to crowd the pan. Fry the chicken in batches with the oil at a moderately lively bubble, until light golden brown all over, about 4 minutes each side. Place each fried piece back on a wire rack, skin side up; the pieces can be close but not touching. Add oil to the pan as needed and bring it back to the proper temperature before adding more chicken.

Bake the chicken on the rack on the baking sheet until it is cooked through, 30 to 40 minutes. The chicken should register 165°F on an instant-read thermometer inserted near — but not touching — the bone. The time will depend on the size of the pieces, and dark meat will take longer than white. Serve hot, warm or at room temperature on hot waffles (recipe follows) with syrup or hot honey.

Note: You can make the fried chicken a few days ahead and store it in the fridge. Reheat it in a 325°F oven for 10 to 15 minutes. Bring it to room temperature before reheating so that it reheats more quickly and evenly.

BUTTERMILK WAFFLES

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup whole-wheat flour (or another ½ cup all-purpose flour)
• 2 tablespoons sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups buttermilk
• 2 eggs, separated
• 1/3 cup unsalted butter, melted and cooled

Directions

In a large bowl, combine the flours, sugar, baking soda and salt.

In another bowl, whisk together the buttermilk, egg yolks and melted cooled butter.

In another small bowl, beat the egg whites with a mixer until it forms stiff peaks.

Stir the buttermilk mixture into the flour mixture just until barely blended. Gently fold in the egg whites just until incorporated.

Preheat a waffle iron and grease it lightly. Cook the batter in the hot waffle iron, using a generous 1/3 cup of batter for each waffle. Cook until crisp and golden, about 3 to 5 minutes. Serve immediately with fried chicken on top, drizzled with syrup or honey.

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Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at She can be reached at Katie@themom100.com.

PITTSBURGH — May brings so many things we dream of during winter: sunny skies, T-shirt weather, the excitement of the market weekends and more.

It also ushers in the local farmers market season, expanding the supply of fresh produce, homemade breads and desserts, organic meats, cheeses and wide array of prepared foods that support local businesses.

The only downside is that you might not know what to make with all the bounty you bring home from the farmers market.

Complete guide to metro Denver 2026 farmers markets

If a big bunch of tender, local spinach ends up in your bag, a pasta dish that combines the nutrient-rich green with ricotta cheese and heavy cream can’t be beat. It comes together quickly, appeals to kids and with the addition of lemon, puts a fresh spin on a quick Italian-ish dinner.

Looking for a big bowl of plant-based protein that can survive a trip to the office for a not-so-sad desk lunch? Greens and beans made with Tuscan or curly kale -- another early farm market find — is an easy, skillet-friendly dish that is both economical and nutritiously packed with antioxidants and fiber.

We also have a sweet suggestion for dessert using a tangy, crunchy vegetable some consider old-fashioned but actually adds a great seasonal flavor to everything from cocktails and salads to pies and crisps: rhubarb. Martha Stewart����ap “dump and whisk” rhubarb Bundt cake is nothing short of a marvel. Olive oil and whipped egg whites give it a light, fluffy texture that����ap reminiscent of a cake doughnut, and she also adds lemon for a citrusy tang. And the pan is coated in sanding sugar for a crunchy, sparkling bite.

Creamy Spinach Pasta

PG tested

This simple recipe calls for long, flat ribbons of pasta such as tagliatelle or fettuccine. I used whole-milk ricotta, but you could substitute part-skim if you’re looking to cut down on fat. Toasting the pine nuts might seem like an extra step, but it really enhances their flavor.

• ¾ cup ricotta cheese
• Kosher salt and freshly ground black pepper, divided
• Pinch red pepper flakes
• ¾ pound tagliatelle or fettuccine
• ½ cup pine nuts
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 pound baby spinach leaves
• 1 cup heavy cream or half-and-half
• Pinch of freshly grated nutmeg
• Grated Parmesan cheese, for serving

In large bowl, combine ricotta with salt and pepper to taste. Add a pinch of red pepper flakes, stir to combine and set aside.

Bring a large pot of water to boil. Add 2 tablespoons of salt and return to rolling boil. Add pasta and cook until al dente according to package directions. Reserve 1 cup cooking water.

While pasta cooks, prepare sauce. In a 12-inch skillet over medium heat, toast pine nuts until they are fragrant and golden brown, stirring occasionally so they do not burn, about 3 minutes. Remove and set aside.

Add butter to pan and melt over medium-low heat. Add garlic and saute until pale golden, about 2 minutes. Add spinach and cook until it wilts, about 4 minutes more.

Add cream or half-and-half, bring to simmer and cook until sauce begins to thicken slightly, about 2 minutes. Season with salt, pepper and nutmeg.

Scoop pasta directly into skillet and toss to combine. Add pasta and spinach mixture to bowl of ricotta off heat and toss to coat, adding ¼ cup pasta water (or more, if needed) to loosen up the sauce.

Place pasta in bowls and sprinkle with pine nuts. Season with additional salt and pepper or pepper flakes, if desired. Pass grated Parmesan at the table.

Serves 4.

-- Gretchen McKay, Post-Gazette

Kale with White Beans, Tomato and Parmesan

PG tested

Quick and healthy, this stovetop dish needs only a few ingredients to make it shine. Be sure to trim the tough and woody stems off the leaves before chopping them into bite-sized pieces to improve the texture of the dish.

I added grape tomatoes, fresh lemon juice and a touch of cream for a velvety finish. If you don’t care for kale, substitute Swiss chard or spinach.

• 1 tablespoon extra virgin olive oil
• 1 small shallot, diced
• 2 small garlic cloves, minced
• 1½-2 cups Lacinato or curly kale, ribs removed, finely chopped
• 1 cup grape tomatoes, sliced in half
• Juice of 1 lemon
• ½ teaspoon dried oregano, or to taste
• Pinch of crushed red pepper flakes, or to taste
• Sea salt and freshly cracked black pepper, to taste
• 1 (15-ounce) can white cannellini beans, drained and rinsed well
• 3 tablespoons chicken or vegetable broth
• 3 tablespoons heavy cream or half-and-half
• 3 tablespoons grated Parmesan, plus more for serving
• Lemon wedges, for serving, optional

Heat a large pan over medium heat and add olive oil and onion. Cook for 2-3 minutes, until onion is softened. Add garlic and cook another 1-2 minutes, until fragrant.

Add kale, tomatoes and lemon juice. Season with oregano, crushed red pepper and salt and pepper, to taste. Give it a good toss, and cook until everything is heated through, about 1 minute.

Add drained white beans, chicken broth and heavy cream or half-and-half. Stir until well combined and simmer for 10 minutes.

Stir in grated Parmesan, taste and, if needed, season again with salt and/or pepper to taste.

Serve in warmed bowls with crusty bread for scooping and extra Parmesan for sprinkling.

Serves 4.

-- Gretchen McKay, Post-Gazette

Rhubarb Lemon Bundt Cake

PG tested

Rhubarb makes a great filling for a crisp or pie if you add enough sugar to counterbalance its tartness. But the tangy, crunchy vegetable also can add a wonderful flavor to cake. Served with a cup of coffee, it also makes a nice breakfast.

• 1¼ cups extra-virgin olive oil, plus more for pan
• Sanding or sparkling sugar, for pan
• 2 cups unbleached all-purpose flour
• ½ cup fine yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1¼ teaspoons kosher salt
• 3 large eggs, separated
• 1¼ cups plus 2 tablespoons granulated sugar
• 2 teaspoons pure vanilla paste or extract
• 2 teaspoons grated lemon zest, plus ¼ cup fresh juice (from 1 or 2 lemons)
• 8 ounces rhubarb, cut into a ½-inch dice (2 cups)

Preheat oven to 350 degrees. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.

In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.

Increase speed to medium‐high and gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.

Stir oil mixture into flour mixture just to combine. Stir ⅓ of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain. (Do not overmix.)

Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula.

Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45-50 minutes (if top is browning too quickly, tent with foil).

Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving.

Cake is best served the day it����ap baked, but can also be stored in an airtight container at room temperature up to 2 days.

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©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.