This has to be one of the oldest porch drinks. My grandmother once told me it was the soft drink of her generation (that, and Coca-Cola, which, with a trace of cocaine in its early days, put a pep in her step). Shrubs make great use of fresh fruits—blueberries, blackberries, raspberries, strawberries, you name it—and are kept in concentrate form, which, tightly covered, will keep in your refrigerator for a couple of weeks (just whisk it to incorporate the sugar "foam" that forms on top). Don't be alarmed by the vinegar; the sugar and water tone it down, leaving it most enjoyable. This could be made into a punch by pouring the shrub concentrate into a large bowl and adding 12 to 14 cups of water followed by ice cubes.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.