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Sweet and smoky homemade baked beans are the ultimate summer side dish.

Best-Ever Baked Beans

bacon

yellow onion, diced (about 1 1/2 cups)

kosher salt, divided, plus more as needed

black pepper, divided, plus more as needed

water

sugar

molasses (not blackstrap)

ketchup

mustard

apple cider white vinegar

garlic powder

smoked paprika

Skillet variation: To make this in a single pan, make as directed through Step 4 in a 10-inch oven-safe skillet. Do not transfer to a separate baking dish. Sprinkle with the cooked bacon and bake as directed.Stovetop: To make this completely on the stovetop, omit the water. Make as directed through Step 4, then simmer until the sauce is thickened, about 5 minutes.Storage: Refrigerate leftovers in an airtight container for up to 5 days.

The Kitchn

Patty Catalano

Step 1

Heat the oven to 350°F. Meanwhile, cook 4 chopped thick-cut bacon slices in a large skillet over medium heat until crisp and browned, 6 to 8 minutes.

Step 2

Turn off the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the skillet.

Step 3

Return the pan to medium heat. Add 1 diced medium yellow onion, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Cook, stirring occasionally, until the onion is tender and beginning to brown, 6 to 8 minutes.

Step 4

Stir in 2 (about 15-ounce) cans drained and rinsed beans, 3/4 cup water, 1/4 cup packed brown sugar, 1/4 cup molasses, 1/4 cup ketchup, 3 tablespoons prepared yellow mustard, 2 tablespoons apple cider vinegar, 1 1/2 teaspoons garlic powder, 1 teaspoon smoked paprika, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer.

Step 5

Transfer to an 8x8-inch or 2-quart baking dish, and sprinkle the reserved bacon evenly over the top. Bake until bubbling around the edges and the beans darken in color, about 45 minutes. Let cool for about 5 minutes so that the sauce can thicken slightly before serving.

After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.

Christine Gallary

These easy, no-bake cheesecake bars get a flavor upgrade with ube extract and ube jam, making it an ideal make-ahead dessert.

No-Bake Ube Cheesecake Bars

unsalted butter

graham crackers (8 1/2 graham cracker crumbs

brown sugar

salt

(24 ounces) cream cheese

heavy cream

granulated sugar, divided

sour cream

vanilla extract

ube halaya (purple yam jam),

ube extract

Storage: Leftovers can be covered and refrigerated for up to 5 days.

James Park

Let 1 1/2 pounds cream cheese sit at room temperature until softened.

Instructions

Step 1: Make the crust:

Line a 9x9-inch, 2-inch-high square 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.

Step 2: Make the crust:

Melt 8 tablespoons unsalted butter in the microwave or on the stovetop.

Step 3: Make the crust:

Roughly break up 16 full-sized graham crackers with your hands and place in a food processor fitted with the blade attachment. Add 2 tablespoons packed light brown sugar and 3/4 teaspoon kosher salt. Pulse until fine crumbs form, 10 to 15 (1-second) pulses. Drizzle in the butter and pulse until combined, 6 to 8 (1-second) pulses. The mixture should hold together in your hand when squeezed, resembling medium-coarse wet sand. (If using graham cracker crumbs, just stir 2 cups crumbs, the sugar, salt, and melted butter together in a medium bowl.)

Step 4: Make the crust:

Transfer the mixture to 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. Freeze while you prepare the filling.

Make the crust:

Step 1: Make the filling:

Place 2 cups cold heavy cream and 1/4 cup of the granulated sugar in a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium-high speed until stiff peaks form, 3 to 4 minutes. If using a stand mixer, transfer the whipped cream to another bowl.

Step 2: Make the filling:

Place the cream cheese and remaining 1/4 cup granulated sugar in the now-empty stand mixer bowl (no need to clean; use a second large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until fluffy and creamy, 4 to 5 minutes. Scrape down the sides and up the bottom of the bowl with a flexible spatula as needed.

Step 3: Make the filling:

Add 1/2 cup powdered sugar, 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on medium-high speed until combined and smooth, 2 to 3 minutes. Add the whipped cream and gently fold together by hand with the flexible spatula until combined and no streaks remain; do not overmix or it will deflate. Transfer half of the mixture back to the whipped cream bowl.

Step 4: Make the filling:

Add 1/2 cup ube jam and 1 tablespoon ube extract to the stand mixer bowl. Beat with the whisk attachment on medium speed until evenly combined, 1 to 2 minutes.

Step 5: Make the filling:

Set aside 1/2 cup of the white cream cheese mixture. Transfer the remaining white cream cheese mixture onto the crust and spread into an even layer. Dollop the ube mixture over the white cream cheese mixture and spread into an even layer.

Step 6: Make the filling:

Gently tap the bottom pan against the counter a few times to remove any air bubbles. Using a small spoon, dollop the reserved 1/2 cup cream cheese mixture evenly over the top. Run a chopstick or small thin knife through the white dollops to make a swirl pattern in the ube mixture.

Step 7: Make the filling:

Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate until firm, at least 8 hours or preferably overnight. (The longer it is refrigerated, the firmer it will set. For an even firmer texture, freeze for 1 hour more after refrigerating before serving.)

Step 8: Make the filling:

Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 16 squares with a long, thin knife, dipping it in hot water and drying the knife between each cut to get the cleanest-looking slices.

Make the filling:

So delicious. Just subtly sweet so the tang of the cheesecake and richness of the ube really come through. Nobody could get enough of this one! I used a springform rather than making it in a dish

I must have done something wrong. I could hardly taste the ube and it never firmed up properly, even after being in the fridge over night.

These vibrant Thai chicken and brown rice bowls are topped with a rainbow of crunchy vegetables and drizzled with curried peanut sauce.

Spicy Thai Chicken and Brown Rice Bowls

peanut butter

tamari or soy sauce

rice vinegar

toasted (Asian) sesame oil

Thai red curry paste

finely grated peeled fresh ginger

cayenne pepper (optional)

brown rice

Kosher salt

tablespons coconut oil, divided

red bell pepper, thinly sliced

black pepper

chicken

garlic,

cayenne pepper

scallions, divided

red cabbage

carrot

Chopped fresh Thai basil leaves,

peanuts,

Substitutions: Ground turkey can be substituted for ground chicken.Make ahead: The sauce, rice, bell pepper, and chicken can be made up to 1 day in advance and refrigerated in separate airtight containers.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.Reprinted with permission from Buddha Bowls by Kelli Foster, copyright (c) 2018. Published by Harvard Common Press.

Kelli Foster

Step 1: Make the peanut sauce: 

Place all the ingredients in a food processor fitted with the blade attachment or blender. Process continuously until smooth, about 2 minutes; set aside. 

Make the peanut sauce: 

Step 1: Make the bowls:

Place the rice, 2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, about 40 minutes. Remove from the heat and set aside to steam, covered, for 10 minutes. Meanwhile, cook the bell pepper and chicken.

Step 2: Make the bowls:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the bell pepper, season with a salt and pepper, and cook, stirring occasionally, until just softened, about 4 minutes. Transfer to a plate.

Step 3: Make the bowls:

Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the chicken, garlic, and cayenne, season with salt and pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Stir in 1/2 of the scallions and 2 tablespoons of the reserved peanut sauce, and cook for 1 minute more.

Step 4: Make the bowls:

To serve, divide the cabbage and carrots among 4 bowls. Divide the brown rice, ground chicken mixture, and bell pepper among the bowls. Drizzle with the peanut sauce and sprinkle with the basil, remaining scallions, and peanuts.

Make the bowls:

This recipe has made me like brown rice. The chicken and peanut sauce are delicious and I love the addition of carrots and cabbage for freshness. It&#39;s a keeper!

The sauce is incredibly flavorful.. creamy with just a kiss of heat. Don&#39;t skip the cabbage as it adds such a nice crunch.

Super flavorful lunch to enjoy all week long! I want to put that peanut sauce on everything -- in fact, I recommend making a double batch of the sauce.

So good!  The combination of fresh and cooked ingredients really made a difference, and the peanut sauce was perfect.  Make this, you will be happy you did!

I didn&#39;t think I liked peanut sauce but this is OUTSTANDING! You won&#39;t be disappointed! 

I made this dish using tofu instead of chicken because my husband and I no longer eat meat. This was absolutely delicious. I will definitely be making this again, using tofu of course, or I&#39;ll try it with chickpeas.

A bubbly citrus cocktail made with tequila, lemon, and sparkling rosé wine.

Lone Ranger Cocktail

lemon

blanco tequila

simple syrup

dry sparkling rosé wine

Ingredient variation: 1/2 ounce rich simple syrup (2 parts sugar to 1 part water) can be substituted for the simple syrup.

Fill a stemless wine or Collins glass with ice. Using a channel knife or vegetable peeler, peel a long strip of peel from 1 medium lemon. Juice the lemon until you have 1 ounce.

Place the lemon juice, 1 1/2 ounces blanco tequila, and 3/4 ounce simple syrup in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

Pour through a fine-mesh strainer into the glass. Slowly pour in 2 ounces chilled dry sparkling rosé wine. Hold the lemon peel over the cocktail and twist the peel to express the oils onto the surface of the drink. Run the outside of the peel over the rim of the glass, then drop the peel into the cocktail.

Couldnt wait to try. Agreed,  good stuff but not as good as a great marguerita anyday!!

Crisp and light. So refreshing on a hot summer day!

With a flaky crust and creamy filling, it’s impossible to eat just one.

Portuguese Egg Tarts

all-purpose flour,

cinnamon stick

whole milk, divided

all-purpose flour

Powdered sugar and ground cinnamon,

Egg tart tins are inexpensive and worth getting if you’re serious about making great tarts. A standard muffin tin will work, but shaping the tarts will be slightly more difficult.Make ahead: The dough logs can be frozen for up to 3 months. Thaw in the refrigerator overnight before using.Storage: Refrigerate cooked tarts in an airtight container for up to 3 days. Enjoy them chilled or crisp them up in a 350°F oven for 5 minutes.

I cover recipe content on The Kitchn, write and update recipes and recipe roundups, and test recipes for the team. I have 10 years of experience working in R&D test kitchens, testing products and recipes, and at publishers including Serious Eats and EatingWell.

Jan Valdez

Perry Santanachote

Step 1: Make the dough:

Mix 1 3/4 cups all-purpose flour, 2/3 cup water, and 1/4 teaspoon kosher salt together in a large bowl with your hands until a shaggy dough forms. Knead until the dough is elastic and smooth but still a little tacky, 5 to 8 minutes. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 20 minutes.

Step 2: Make the dough:

The dough should now look very smooth. Generously flour a work surface, rolling pin, and the dough. Roll the dough out into an 8x10-inch rectangle (about 1 centimeter thick) with a long side closer to you.

Step 3: Make the dough:

Brush any excess flour off the dough. Spread 3 pieces of the unsalted butter in a thin layer onto the left 2/3 of the rectangle. Lift up the right unbuttered portion and fold it over the middle section, then fold the far left panel over the middle.

Step 4: Make the dough:

Rotate the dough 90 degrees. Roll the dough out again into an 8x10-inch rectangle. Repeat buttering, folding, rotating, and rolling out the dough two times more. Spread the remaining butter on the dough, leaving a 1/2-inch border.

Step 5: Make the dough:

Starting with the long side closest to you, tightly roll the dough up into a log. Trim both ends, then cut the log in half crosswise. Wrap each one in plastic wrap. Refrigerate for 30 minutes. Meanwhile, make the custard filling.

Make the dough:

Step 1: Make the custard filling:

Using a vegetable peeler, peel 2 long strips zest from 1 medium lemon, being careful not to peel off any of the white pith. Place the zest, 1 1/3 cups granulated sugar, 2/3 cup water, and 1 (3-inch) cinnamon stick in a small saucepan. Bring to a boil over medium-high heat. Simmer, swirling pan occasionally but not stirring, until thickened to the consistency of syrup, 2 to 3 minutes. Measure out 3/4 cup plus 2 tablespoons of the syrup and set aside.

Step 2: Make the custard filling:

Whisk 1/3 cup of the whole milk and 1/4 cup of all-purpose flour together in a medium bowl until smooth. Bring the remaining 1 cup whole milk to a boil in a medium saucepan over high heat. Remove the saucepan from the heat.

Step 3: Make the custard filling:

While whisking constantly, slowly pour half of the hot milk into the flour mixture. Pour the mixture back into the saucepan. Add the measured syrup and cook over medium heat, stirring constantly, until thickened and smooth, 3 to 5 minutes. Remove the saucepan from the heat.

Step 4: Make the custard filling:

Place 5 large egg yolks in the now-empty milk-flour bowl and whisk to combine. Temper the eggs by slowly whisking in the remaining hot milk. Transfer to the saucepan and whisk to combine. Push the filling through a fine-mesh strainer set over a bowl or liquid measuring cup; discard the contents of the strainer.

Make the custard filling:

Step 1: Make the tarts:

Arrange a rack in the top third of the oven and heat the oven to 550°F. If your oven doesn’t heat up to 550°F, place a pizza stone or 2 stacked baking sheets on the rack while the oven heats.

Step 2: Make the tarts:

Cut 1 of the dough logs crosswise into 12 pieces. (If your kitchen is warm, use one piece at a time and keep the remaining refrigerated.) Place a piece cut-side down in an egg tart tin or a well in a standard 12-well muffin tin. Use your thumb to firmly press the center of the dough into the bottom of the tin, forming a wall of dough around your thumb. If using egg tart tins, press the edges of the dough outward and up against the sides until it extends over the lip of the tin by 1/4 inch. If using a muffin tin, push the dough up against the sides of the well, but the dough will not reach the top. Make sure the dough is as thin as you can get it. If the dough is sticking to you, dip your thumb in water before shaping.

Step 3: Make the tarts:

Repeat until you have shaped all 12 pieces. Place the dough-lined tins on a baking sheet. Fill the tins or wells with the custard, stopping 1/4 inch from the top.

Step 4: Make the tarts:

Bake until the custard is slightly puffed and browned in spots and the crust is golden-brown and looks flaky, 10 to 16 minutes. Let cool for 10 minutes, then carefully unmold them onto a wire rack.

Step 5: Make the tarts:

Repeat assembling and baking the remaining dough log and custard into 12 more egg tarts, letting the tins or muffin tin cool completely if reusing them.

Step 6: Make the tarts:

Dust the egg tarts with a little powdered sugar and ground cinnamon right before serving if desired.

Make the tarts:

I've spent the last 10 years working behind the scenes on some of America's favorite cooking shows, making fun and informative food content, and food styling some really neat cookbooks. I'm a firm believer that cooking and baking should be fun and bring you joy — and never feel like rocket science.

Janette Zepeda

I Just Found THE Most Delicious Way to Eat Corn This Summer

shallots,

fresh sweet corn, kernels removed (about 2 cups)

salt and freshly cracked black pepper,

(1 cup) dry orzo

unsalted chicken broth,

mascarpone cheese

Pecorino Romano cheese,

Mild chile flakes or powder, to taste (see Recipe Notes)

Extra-virgin olive oil, for drizzling

General Tips: I like using the Guntur Sannam Chilli from Diaspora Co. for my garnishing chile, but Aleppo or Espelette would also be great!Excerpted from By Heart reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2025 by Hailee Catalano

Andrea Rivera Wawrzyn

Heat the butter in a large pot over medium-low heat until melted. Add the shallots and garlic, and cook until softened, 3 or 4 minutes.

Add the corn, and cook until it starts to soften, 2 or 3 minutes. Season lightly with salt and pepper.

Add the orzo, and stir to coat it in the butter. Add about 1 cup chicken broth, and cook, stirring frequently while scraping the bottom of the pan, until most of the liquid is absorbed, about 5 minutes.

Add another 1 cup broth, and continue to cook, stirring frequently while scraping the bottom, until most of the liquid is absorbed, about 5 minutes.

Repeat with the last 1 cup broth, and cook until the orzo is al dente, most of the broth has been absorbed, and the mixture has a loose, stew-y risotto texture, 15 to 20 minutes. Maintain a simmer (not a full boil) throughout this process so the pasta cooks gently and the liquid doesn’t all cook off before the pasta is able to absorb it and cook through.

Step 6

Reduce the heat to low, and stir in the mascarpone and Pecorino Romano. Season with salt and pepper.

Step 7

Garnish with more Pecorino Romano, a pinch of chile flakes, and a drizzle of extra-virgin olive oil, and serve.

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Top Tags

Best-Ever Baked Beans

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I Just Found THE Most Delicious Way...

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