The Kitchn Archive: Aug 2016

Yes, the spiralizer is a bit of a novelty, but it helps make things a bit more playful. I’ve found that my ambivalence towards cucumbers turn them into noodles, spiralized zucchini dish Give this salad a rest in the dressing before serving so the veggies have some time to soften and absorb the flavors.

The concept of putting salad on pizza infuriates some pizza purists, but I think it’s ingenious. Instead of having a salad on the side, you eschew the traditional red sauce and mozzarella and throw your entire salad right on top of your pizza crust. It’s the best of both worlds. This particular salad features caramelized onions, goat cheese, prosciutto, mixed greens, slivered almonds, balsamic vinegar, and sliced nectarines.

This is the part of summer we’ve all been waiting for — when the best tomatoes of the season take over the tables at the market. Of course you’ll want to get your fill or them eaten as is. Along with creamy mozzarella and fresh basil, these tomatoes are the simplest way to perk up that weeknight chicken breast. There are more than a few ways to cook chicken breast, but this method is hands-down my favorite. It starts with well-seasoned pieces of chicken and a wickedly hot pan.

When getting a hearty, delicious meal on the table night after night feels like a chore, turn to the one-skillet meal. This recipe features chicken thighs in a mustard-bacon sauce — and it’ll restore your faith in your ability to whip up a quick weeknight supper with tons of flavor. To get the most mustard flavor, you first marinate the chicken thighs in a mixture of Dijon, smoked paprika, and salt and pepper.

As we’re learning this summer, there are few things the mighty watermelon can’t do. To that list you can now add a caramel-like dessert sauce made from watermelon juice. It might sound like a stretch, but it works — and here’s why. Making traditional caramel sauce requires two ingredients: sugar and water. While the sugar here is natural, these are basically the main ingredients in watermelon.

If you’ve ever been overambitious and purchased too many juicy summer peaches at the farm stand or farmers market, preserving them in the slow cooker is just the answer. Making peach butter requires no peeling, no pots to stir on the stove, and none of the canning equipment you need when making peach jam. Slow-cooker peach butter is the easiest, hands-off way to make sure your peach haul is turned into something tasty. Fruit butters get their name from their thick but spreadable texture.

Tomorrow is National Burger Day — are you ready? Maybe you’ve got a tried-and-true recipe you turn to when burger cravings strike, but in the interest of keeping things interesting, why don’t you try spiking your beef with a little caffeine? Yes, this burger has coffee in it — a double dose, in fact. First you sneak a drop of coffee extract into the ground beef, and then you sprinkle some finely ground coffee on the patties before grilling them.

I wait all year to eat my weight in caprese salads during the summer. While I could easily make them through the year, they’re barely average with sub-par, out-of-season tomatoes. So it’s worth it to hold out until tomatoes peak and creamy, fresh mozzarella begs to join in on the fun. But eating caprese in its classic form is just one way to enjoy it — this twist on a grilled cheese just might rival the original.

A cake made of watermelon would have seemed like an oddity years ago, but if you spend anytime on Pinterest you know this flour-free confection is very much a thing. We’re big fans of the concept. After all, what’s not to love about a no-bake summer treat made with four ingredients? But we had to give it own own spin.

When you crave the creaminess of mashed potatoes blended with sour cream and butter, but still want something a little lighter and a lot faster, reach for a bag of frozen cauliflower. While you certainly won’t mistake the taste of cauliflower for mashed potatoes, its soft, creamy texture is a dead ringer. Some sour cream, a spoonful of garlic, and a pat of butter make this otherwise light veggie feel a little more rich and indulgent. Want to make it look pretty, too?