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Upgrade kale or mustard greens with wild greens like dandelion or pokeweed.

Wild Greens: Woods to Table

greens,

vegetable oil

onion,

garlic cloves,

garlic powder

liquid smoke

(1 quart) vegetable broth, homemade

red pepper flakes (optional)

salt and black pepper

Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright© 2024. Photographs by Kelly Marshall copyright © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.

The Kitchn

Crystal Wilkinson

Step 1

For the store-bought greens, strip the leaves from their tough stems as needed. Place them in a large bowl of cold water, swishing them about to dislodge any dirt or grit. Lift them out of the water to drain, shaking off the excess water. Chop or tear them into bite-size pieces — even the greens that were already chopped.

Step 2

For the wild greens, chop or tear them as needed. Many kinds need to be either blanched or soaked in salt water for 30 minutes to draw out any toxins. I was taught to blanch and rinse them three times: Add them to boiling salted water, cook very briefly, then drain and rinse in a colander. Repeat two more times with fresh boiling salted water, cook, then drain and rinse again. The water from your final rinsed greens should run clear.

Step 3

Heat the oil in a large pot over medium heat until it shimmers. Stir in the onion and minced garlic. Cook for about 10 minutes, stirring a few times, until the onion is translucent and quite soft.

Step 4

Add your chopped store-bought greens in batches. Cook until they begin to wilt, then keep stirring until they have completely wilted and mixed in with the onion and minced garlic. Add your blanched and rinsed wild greens, then stir in the garlic powder and liquid smoke.

Step 5

Pour in the broth, cover, reduce the heat to medium-low, and cook for 30 to 40 minutes, stirring a few times, until the greens are as tender as you like them to be.

Step 6

Taste and season with red pepper flakes, if desired, and salt and black pepper as needed. Serve the greens hot with some of their pot likker.

Forget jam. Blackberry “soup” is the best way to enjoy buttery biscuits.

Biscuits with Blackberry Soup

self-rising flour, plus more as needed

(1/4 cup) vegetable shortening,

(1/2 stick) cold salted butter,

milk

sugar

fresh blackberries, rinsed (2 generous cups)

Praisesong

Reprinted with permission from Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Crystal Wilkinson copyright  2024. Photographs by Kelly Marshall copyright  2024. Published by Clarkson Potter, an imprint of Penguin Random House.

Step 1: Make the biscuits:

Place a rack in the middle position and preheat the oven to 400°F.

Step 2: Make the biscuits:

In a large mixing bowl, combine 2 cups of the flour with the shortening and use a pastry cutter or two forks to blend them into a coarse meal.

Step 3: Make the biscuits:

Cut the cold butter into pea-size pieces. Add them to the bowl and stir to coat with the flour, then pour in the milk, using a fork to stir the mixture into a soft, shaggy dough. Add a bit more flour, as needed. Do not overmix.

Step 4: Make the biscuits:

Generously flour your work surface and your 3-inch round biscuit cutter (or inverted glass). Transfer the dough there and knead it six times — only adding a little more flour, as needed, to keep it from being too sticky and just to keep it workable.

Step 5: Make the biscuits:

Gently pat or roll out the dough to a thickness of about 1/2 inch. Use the biscuit cutter to cut straight down, without twisting, to form a total of 8 biscuits. Gently reroll the scraps to use all the dough.

Step 6: Make the biscuits:

Place the biscuit rounds on an ungreased baking sheet, close together but not touching. Brush off any excess flour. Bake on the middle rack until lightly browned on top and bottom, 12 to 15 minutes.

Step 7: Make the biscuits:

Step 1: Make the blackberry soup: 

Combine the sugar, 1/2 cup water, and the berries in a medium saucepan over medium heat. Cook for about 8 minutes, stirring often, until the sugar has dissolved and the berries have softened and yielded some of their juices. The “soup” will be only slightly thickened. Remove from the heat.

Step 2: Make the blackberry soup: 

Equally divide the berry soup between two individual shallow bowls. Place 2 biscuits in each bowl and serve.

Sugar-dusted, soft lemon cookies that are as light as clouds.

Lemon Cloud Cookies

unsalted butter

sour cream

all-purpose flour

baking powder

baking soda

lemon

salt

Make ahead: The dough can be made, formed into balls, and frozen directly on the baking sheet. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 minute to the bake time.Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.

Patty Catalano

Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter is softened.

Meanwhile, place 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Finely grate the zest from 1 medium lemon (about 1 tablespoon) and juice the lemon until you have 2 tablespoons.

Add the lemon zest and 3/4 cup granulated sugar to the butter. Beat with the paddle attachment on medium speed until combined and creamy, about 2 minutes, stopping and scraping the sides of the bowl down with a flexible spatula as needed.

Add the egg, sour cream, lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon lemon or vanilla extract. Beat on medium speed until combined, about 30 seconds. The mixture may look curdled. Add the flour mixture and beat on the lowest speed until just combined, about 1 minute.

Step 7

Scoop the dough out into level tablespoon-sized portions (about 36) and place 1 1/2 inches apart on the baking sheet, 12 cookies per baking sheet.

Step 8

Bake until the edges of the cookies are set and the centers are puffed, about 10 minutes. Let cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Repeat baking with the remaining dough; you can reuse the hot baking sheets and parchment or baking mats. Lightly dust the cookies with 2 tablespoons powdered sugar before serving.

This Beloved Condiment Is the Secret Ingredient in My Favorite Creamy Pasta

black peppercorns (see tip)

peppercorns

Lao Gan Ma chili crisp,

mafalde pasta (aka mafaldine

(4 ounces) finely grated Pecorino Romano,

Ingredient/Equipment Variations: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder.General Tips: You don’t have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level.From the book ANYTHING’S PASTABLE by Dan Pashman. Copyright © 2024 by Dan Pashman. Reprinted by permission of HarperCollins Publishers.

James Park

Bring 4 quarts of water and the salt to a boil in a large pot.

Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet.

Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.)

Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain.

Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes.

Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.)

Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired.

These light and fluffy lemon bars live up to their name.

No-Bake Lemon Fluff Bars

(8-ounce) container thawed frozen whipped topping,

water

lemon gelatin dessert mix

graham crackers (about 6 1/2 ounces), graham cracker crumbs

Ingredient substitutions: 3 cups whipped cream can be used in place of the Cool Whip.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Thaw 1 (8-ounce) container frozen whipped topping if needed. Juice 1 medium lemon into a large bowl until you have 2 tablespoons. Add 1 cup boiling water and 1 (3-ounce) box powdered lemon gelatin dessert mix, and whisk until dissolved. Add 3/4 cup cold water and whisk until combined. Cover and refrigerate until thickened but not set, 1 hour to 1 hour and 15 minutes.

Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, 40 to 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/2 teaspoon kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 1/2 cups crumbs and the sugar, salt, and butter together in a medium bowl.)

Transfer the mixture into the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners.

Reserve and refrigerate 1/2 cup of the frozen whipped topping for serving. Add the remaining 2 1/2 cups whipped topping into the lemon mixture and gently whisk until no white streaks remain. Pour over the crust and spread into an even layer. Refrigerate until set, 2 to 3 hours.

When ready to serve, grasp the excess parchment and transfer the slab onto a cutting board. Cut the slab into 9 squares, dipping the knife in hot water and drying it between each cut for the cleanest-looking pieces. Top each square with a dollop of the reserved whipped topping.

Tender pieces of chicken are tossed with charred sweet corn and tender summer zucchini.

One-Pan Chicken with Charred Corn and Zucchini

zucchini

kosher salt, divided

black pepper, divided

corn

garlic powder, divided

regular or smoked paprika

chicken breasts (about 2)

olive oil

Fresh basil or parsley leaves,

Ingredient substitution: Substitute 2 1/4 cups frozen corn kernels (no need to thaw) for the fresh corn.Make ahead: The chicken and vegetables can be cut and refrigerated in separate airtight containers up to 2 days ahead.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Trim the ends from 1 large zucchini. Halve lengthwise, then cut crosswise into 1/4-inch-thick slices (about 2 cups). Place in a large bowl, season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper, and toss to combine.

Remove the husk and silk from 3 ears fresh corn. Cut the kernels off of the ears (about 2 1/4 cups).

Finely grate the zest of 1 medium lemon (about 1 tablespoon) into a medium bowl. Halve the zested lemon and reserve for later. Add 1/2 teaspoon of the kosher salt, 1 teaspoon of the garlic powder, 3/4 teaspoon regular or smoked paprika, and 1/2 teaspoon of the black pepper. Stir to combine. Cut 1 1/4 pounds boneless, skinless chicken breasts crosswise into 1/2-inch-thick strips, add to the bowl, and toss to coat in the seasoning mixture.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (it’s OK if the chicken is snugly arranged, but cook in batches if the pan is too crowded). Cook undisturbed until browned on the bottom and it easily releases from the pan, about 3 minutes. Flip the chicken and cook until the second side is golden-brown and an instant-read thermometer inserted into the thickest part registers at least 165°F, 2 to 3 minutes. Meanwhile, pat the zucchini dry with paper towels.

Transfer the chicken to a plate. Add the zucchini to the skillet and spread into an even layer. Cook, stirring occasionally, until browned and tender, 2 to 3 minutes. Add the corn, 2 tablespoons unsalted butter, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook until the kernels pop and are tender and browned, 3 to 4 minutes.

Return the chicken and any accumulated juices on the plate to the skillet. Squeeze the juice from one of the reserved lemon halves into the pan and toss to combine. Top with torn fresh basil or parsley leaves if desired.

Delicious! Great for a summer meal. Easy to make, and with things on hand. 

This was so easy and coincidentally I had all ingredients on board when I saw this! Added minced garlic and chopped onion to the mixture of zucchini and corn...will def keep in rotation!

Easy summer dinner! I cross-tested this recipe for Patty and it was delicious! The lemon zest and smoked paprika seasoning was so flavorful. I topped the dish with some fresh basil from my garden. Will definitely make this again soon!

The secret juicy meatloaf? A glaze that does double duty.

Turkey Meatloaf

onion

garlic

parsley,

vegetable or olive oil

ketchup

Dijon mustard

apple cider vinegar

eggs

Worcestershire sauce

Italian seasoning

black pepper

dried, fine breadcrumbs, or panko breadcrumbs

turkey

Make ahead: The meatloaf can be shaped, covered, and refrigerated for up to 1 day. Let sit at room temperature while the oven is heating before uncovering and baking.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or the oven.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.

Grate 1 medium yellow onion on the large holes of a box grater (about 1 cup). Mince 2 garlic cloves. Pick the leaves from 10 fresh parsley sprigs and finely chop (about 1/4 cup).

Heat 1 tablespoon vegetable or olive oil in a medium skillet over medium heat until shimmering. Add the onion and cook until the excess moisture evaporates and the onion is translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly, about 5 minutes.

Place 1/2 cup ketchup, 2 tablespoons packed brown sugar, and 2 teaspoons Dijon mustard in a small bowl, and whisk to combine. Transfer half of the mixture (about 1/4 cup) to the bowl with the vegetables. Stir 2 teaspoons apple cider vinegar into the remaining ketchup mixture and set aside for glazing the meatloaf.

Add the parsley, 2 large eggs, 2 tablespoons Worcestershire sauce, 2 teaspoons dried Italian seasoning, 2 teaspoons kosher salt, and 3/4 teaspoon black pepper to the bowl of vegetables and stir to combine. Add 1/2 cup dried breadcrumbs or panko, and stir until no dry spots remain. Add 2 pounds ground turkey and mix with your hands until just combined, but do not overwork the mixture.

Transfer the meatloaf mixture to the baking sheet and shape into a 9x5-inch loaf. Spread the reserved glaze evenly over the meatloaf.

Bake until an instant-read thermometer inserted into the center of the meatloaf registers at least 160°F, about 45 minutes. Let cool for at least 10 minutes before slicing and serving. Garnish with more chopped fresh parsley if desired.

A buttery, flaky homemade crust is filled with spiced apples in this perfect, classic apple pie.

Apple Pie Recipe

cinnamon

ginger

nutmeg

All-purpose flour,

Whipped cream or vanilla ice cream,

Ingredient substitutions: 1 (14- to 16-ounce) package refrigerated or frozen pie dough (thawed if frozen) can be substituted for the homemade pie dough.Make ahead: The disks of pie dough can be made up to 4 days ahead and refrigerated. The wrapped dough can also be placed in a freezer bag and frozen for up to 3 months; thaw in the refrigerator overnight before using. The pie can be assembled (without egg wash), covered in plastic wrap, and refrigerated for up to 8 hours before baking. Brush with egg wash before baking. Because the pie is completely chilled, you may need to add an additional 15 minutes baking time.Storage: Leftover pie can be wrapped and stored at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 2 months. Reheat in a 350°F oven until just warmed through.

Step 1: Make the filling:

Place 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg in a large bowl. Stir to combine, breaking up any clumps of sugar.

Step 2: Make the filling:

Peel 3 pounds Granny Smith or Honeycrisp apples. Halve and core the apples, then cut into 1/4-inch-thick slices (about 8 cups). Add to the bowl of spiced sugar and toss to combine, making sure there are no clumps of sugar or spices left in the bottom of the bowl. Let sit at room temperature to soften until it releases about 3/4 cup liquid, about 30 minutes. Meanwhile, prepare the pie dough.

Step 1: Prepare the pie dough:

Let 2 disks pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Roll out one of the pie doughs on the work surface into a round about 12 inches in diameter and about 1/8-inch thick. If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Transfer into a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Refrigerate until ready to use.

Step 2: Prepare the pie dough:

Repeat rolling out the second pie dough into a 12-inch round. Transfer to a sheet of parchment paper and cut into 3/4-inch-wide strips. Slide the dough strips, still on the parchment, onto a rimmed baking sheet and refrigerate until ready to use.

Step 1: Assemble the pie:

Pour off the accumulated liquid from the apples into a small saucepan and reserve for making a syrup. Sprinkle 1/3 cup all-purpose flour over the apples and toss to coat. Transfer the filling into the crust and arrange into a snug, even layer (make sure there are no big pockets of air), slightly mounding the apples in the center.

Step 2: Assemble the pie:

Create a lattice pattern with the pie dough strips (step-by-step photos here): Lay half of the strips horizontally over the filling, using the longer strips in the middle and the shorter strips toward the edges. Space the strips evenly apart (about 3/4-inch). Fold every other strip back on itself about halfway.

Step 3: Assemble the pie:

Lay one of the longer remaining pie strips vertically over the apples so that it lays across the unfolded horizontal strips in the center. Swap the folded and unfolded horizontal strips: Unfold the folded horizontal strips so they lay over the vertical strip, and fold the strips running under the vertical strip back over top.

Step 4: Assemble the pie:

Lay another vertical strip of pie crust over the filling. Continue swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed.

Step 5: Assemble the pie:

Lattice the second half of the pie following the same pattern. If the strips start to soften too much while you&#x27;re creating the lattice, refrigerate the pie and dough strips for about 5 minutes before continuing. Reserve the baking sheet and parchment for baking.

Step 6: Assemble the pie:

Roll the overhanging dough inwards over the ends of the lattice strips. Firmly crimp the edges to seal. Refrigerate the pie for 30 minutes while you heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 400°F.

Step 1: Bake the pie:

Place 1 large egg yolk and 1 tablespoon water in a small bowl and whisk with a fork to break up. Brush a thin layer of the egg wash all over the top of the lattice pie crust. Sprinkle evenly with 1 tablespoon turbinado or coarse sugar if desired.

Step 2: Bake the pie:

Place the pie on the reserved parchment-lined baking sheet. Bake until the crust is deeply golden-brown and the filling is bubbling, about 1 hour and 15 minutes. Check after 40 minutes of baking: If the crust is browning too quickly, loosely cover with aluminum foil for the remaining time.

Step 3: Bake the pie:

Transfer to a wire rack and let cool completely before serving, about 1 hour 30 minutes. Place the saucepan with the juices from the apples over medium heat and bring to a simmer. Continue to simmer until syrupy and reduced to about 1/3 cup, 8 to 10 minutes.

Step 4: Bake the pie:

Serve the pie with whipped cream or vanilla ice cream and a drizzle of the syrup.

A rich and savory sauce to serve with prime rib and steak sandwiches.

Beef Au Jus

thyme

beef broth

Kosher salt

Pan drippings variation: Remove the roast from the pan, and set it aside to rest. Pour off the excess fat, then return 1 tablespoon of the fat (or supplement with unsalted butter) to the roasting pan and set over medium-high heat on the stovetop (use this in place of the saucepan). You may need to span two burners. Skip adding the butter and proceed with the recipe, scraping the browned bits from the bottom of the pan once you add the broth. Thicker variation: For a slightly thicker consistency, add 1 tablespoon all-purpose flour with the butter, then cook for 1 minute before continuing with the recipe.Storage: Freeze au jus in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in a small saucepan before serving. 

Laura Rege

Mince 1 garlic clove. Pick the leaves from 4 to 5 fresh thyme sprigs until you have 1 teaspoon.

Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the garlic and cook, stirring often, until golden and fragrant, 1 to 2 minutes. Add the thyme and 1 teaspoon Dijon mustard and stir to combine. Pour in 1 1/2 cups beef broth and 1 tablespoon Worcestershire sauce and whisk to combine. 

Increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the flavors meld, about 2 minutes. Taste and season with kosher salt and black pepper as needed. If desired, strain the sauce through a fine-mesh strainer into a heatproof bowl or gravy dish, or serve as is.

Top 16 edit shopping recipes from across the web

The most viewed edit shopping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Wild Greens: Woods to Table

Biscuits with Blackberry Soup

Lemon Cloud Cookies

This Beloved Condiment Is the Secre...

No-Bake Lemon Fluff Bars

One-Pan Chicken with Charred Corn a...

Turkey Meatloaf

Apple Pie Recipe

Beef Au Jus

The Most Delicious Lasagna of All T...

Arepas

English Muffin Bread

Bee Sting Pound Cake

Hummingbird Cake

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Yalancı Mantı (Turkish Pasta)

Top 16 edit shopping recipes from across the web

The most viewed edit shopping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Greens: Woods to Table

Biscuits with Blackberry Soup

Lemon Cloud Cookies

This Beloved Condiment Is the Secre...

No-Bake Lemon Fluff Bars

One-Pan Chicken with Charred Corn a...

Turkey Meatloaf

Apple Pie Recipe

Beef Au Jus

The Most Delicious Lasagna of All T...

Arepas

English Muffin Bread

Bee Sting Pound Cake

Hummingbird Cake

Slow Cooker Jambalaya

Yalancı Mantı (Turkish Pasta)

The most viewed edit shopping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine