Like most beagles, ours has a major weakness: food in any form, especially dog treats. He goes crazy for these homemade biscuits, and little does he know, they help with his doggie breath, too! With a mix of whole-grain flours, healthy fats, and pooch-friendly, breath freshening ingredients, they’re great to have on hand for your favorite four-legged friend.

Do you observe the holiday of Passover? Close your eyes and picture yourself a week from now. You’re staring down yet another box of matzo, wondering how you’ll make it through the next few days. Chances are you’ve eaten your fair share of the salt-free, woefully bland flat bread in various sandwich iterations, and you don’t think you can down another bite of the stuff. Don’t despair — these ideas will help you get your matzo mojo back and power through!

Ah, the humble cucumber. This ubiquitous and versatile vegetable has so much going for it — its mild flavor, no-cook convenience, and refreshing crisp texture make it a go-to for so many appetizers. Here are some of our favorite cuke ideas for your spring and summer gatherings. Raw Cucumber Sandwiches with Herbed Cashew Cream Cheese – Even the bread is raw! These open-faced beauties are ready for prime time.

The copper cup is a nice touch, but rest assured, you don’t need one to enjoy a mule! Also referred to as a buck, this type of cocktail has just three required ingredients: ginger beer, citrus juice, and a jigger-full of your alcohol of choice. Here are some of our favorite versions of this breezy drink, perfect for spring and summer entertaining. 1. Dead Man’s Mule is one of a trio of cocktail recipes on this post from the blog Death to Sour Mix.

Chances are, you’ve probably got some dried fruit in a corner of your cabinet that’s begging to be used. I’m making it a goal to use up my raisins, dried apricots, and prunes before all the summer produce arrives — early growing seasons around the country mean that strawberries are already out in full force, with nectarines and apricots close behind. Here are some warm-weather recipe ideas using up these decidedly wintery ingredients!

Fourth of July recipes can be so fussy, instructing you to carve watermelon baskets, make precise stripes of fruit on flag-shaped desserts, and whip up elaborate, food coloring-tinted layer cakes. Yeah, definitely not my thing! Enter these spritzers…er, sparklers. (See what I did there?) A cocktail with two ingredients, made right in the serving pitcher, with a cute fruit garnish for a little patriotic flair? I’ll take it!

There is nothing wrong with your screen. Do not attempt to adjust the picture. What you see before you are not strands of pasta, but swirls of spiralized zucchini! It’s time to change things up from the usual summer salad and give these vegetable “noodles” a try. I can’t believe it’s taken me this long to get my hands on a vegetable spiralizer.

There’s nothing like waking up to a piping hot breakfast. A steamy, creamy bowl of oatmeal is the ultimate comfort food, and preparing it in the slow cooker is a great way to take care of your breakfast crew without having to wake up before everyone else. Just stir everything up in the slow cooker, set it on low, then sleep for a solid eight hours and wake up to your morning meal. Steel cut oats are a classic choice for porridge, and I love them combined with quinoa.

These granola bars are the most decadent thing to emerge from my kitchen in quite a while, and let me tell you, they’re worth every rich, buttery, jam-filled bite. They’re the perfect hiking snack, bake-sale treat, or homey dessert (à la mode? Don’t mind if I do!). Or have one for breakfast, along with a strong mug of coffee and a side of self-satisfied bliss.

Here’s a quick and easy side dish worthy of any fall table! Barley makes a satisfying and easy side dish, especially when seasoned with sage and studded with intensely flavorful shiitake mushrooms. A serious upgrade from the usual pot of steamed rice, it might just steal the spotlight from your main dish. This dish comes together just as quickly as a pot of regular rice or quinoa.

These snacks are vegan, require no baking, and come together quickly in the food processor.

It is widely known that the crowned King of Rock ‘n’ Roll loved peanut butter-and-banana sandwiches. With or without bacon, he enjoyed them often — they were one of his favorite indulgences at home and on the road. In homage to this delicious snack, here’s a holiday bark, fit for Elvis himself! This salty-sweet combination of flavors hits all the right notes.

Sheet-pan suppers are one of my favorite no-fuss ways to get dinner on the table. Most of the cooking time is unattended, so you’re free to leave your kitchen post while your dinner is doing its thing in the oven. Pour yourself a glass of wine, kick back, and relax as the oven does all the work — rendering your chicken skin crispy and turning your potatoes golden-brown. This meal is not only super simple to put together, but it’s also very easy to customize to your liking.

When you’re looking to liven up leftover cooked chicken, a sweet and tangy honey-mustard sauce goes a long way! Add a freshly steamed pot of rice and some sautéed vegetables, and you’ve got a quick weeknight meal that’s full of bright flavors and textures. Grain bowls are one of my favorite meals. They’re easy to serve and enjoy at the dinner table, on the couch for a Netflix marathon night, or as a packed lunch to take to work.