This blueberry kale smoothie is the one I kept coming back to — even after I’d tried a dozen others. The blueberries do a lot of heavy lifting here: they mask the slightly bitter edge of the kale completely, the banana holds... [Read more...]

This is the restaurant-style salsa I make year-round, regardless of whether tomatoes are in season. A 28-ounce can of whole peeled tomatoes plus an onion, cilantro , jalapeño, lime juice, garlic powder, and salt all go in the blender. Pulse a few... [Read more...]

These refrigerator pickles have been in my rotation for years, and they’re the one thing I make at the start of summer every time the garden starts throwing cucumbers at me faster than I can use them. You slice, mix a simple... [Read more...]

Chili's skillet queso takes about 10 minutes and four pantry ingredients — Velveeta, a can of Hormel chili, milk, and a handful of spices. The simmer is what makes it taste like the restaurant version. Serve it with sturdy tortilla chips and... [Read more...]