My zucchini bread is moist, lightly sweetened with honey, and studded with dark chocolate chips. Greek yogurt and a good squeeze of the zucchini keep it tender, not gummy — about an hour and a half start to finish.
I've eaten enough tourist-trap sangria to last a lifetime. These are the 8 tapas bars in Barcelona I'd actually go back to — old bodegas, seaside seafood, and one tiny counter with no seats.
Three ingredients, five minutes, no fancy tools: the classic gimlet is the good kind of simple. Here's the recipe I actually make, plus the story behind it and the swaps that keep it interesting.
The frozen piña coladas of Old San Juan reloaded in my own freezer: whisk three ingredients, churn, scoop. Make the base up to two weeks ahead, add the rum only at serving — and the kids get a treat, too.
It's basically tzatziki on bread, and it's the kind of thing you forget you made yourself. My father-in-law makes them every summer, but mine now happen in the same kitchen — no special prep, no fuss, just toast and something green.
Ten minutes, zero stove time: avocado, cucumber, peas and basil straight into a blender. This creamy green gazpacho is the good kind of simple.
Caramelized zucchini, red onion and toasted almonds in one hot pan. Tender, not mushy, heavy, and ready in 15 minutes start to finish — the side dish I'm making all summer long.
Twenty-two crockpot recipes my family actually asks for — slow beef and noodles, pulled pork, a copycat Panera-style soup, and more. Ten minutes of prep, one pot, dinner sorted before you walk through the door.
This chickpea salad took me 15 minutes on a Sunday and fed the whole family all week — vegan, gluten-free, and still crisp on day four. Here are the 8 ways we kept eating it.
One bowl, 8 ingredients, about 20 minutes start to finish. These fudgy chocolate tahini cookies taste like a brownie that wandered into cookie country, and the dough freezes beautifully for chocolate cravings that catch you on a random Tuesday.