The Fourth of July is upon us, and while many people will be prepping grills and wood piles for their festivities, can I interest you in an alternative One that doesn’t require standing over a flaming rack of meat in the peak of American summer and does most of the cooking work on its own over the course of a day?

If so, this pulled pork is for you!

It’s taken me a long time to come around to pulled pork. I’m not generally a fan of shredded meat… it often makes me feel like I’m eating like, I don’t know, hair or something But lately I’ve been unable to resist the ease of dumping a pork roast in the slow cooker, going to work, and coming home to a ready-made dinner that will last us for DAYS.

The key to this recipe is using smoked paprika. I keep both smoked paprika and regular paprika at home, and I can tell you: they really do taste different. Since I can’t make real barbecue at myself by roasting a pig over coals for hours on end, the smokiness in the paprika really helps it taste more like the real deal.

Once the roast has cooked for 9 hours or so, you’ll be amazed at how easily it shreds. I just use a couple of serving forks and it falls apart easily and quickly.

This pork tastes utterly delightful straight out of the pot. I, however, also like to boost it up at the end with just a bit of barbecue sauce. But, you can also just serve extra sauce on the side. Either way, you’re in for a delightfully satisfying meal that will be welcome at any of your holiday festivities, or as a week’s worth of dinners just for your household.

Happy Fourth!

Slow Cooker Barbecue Pulled Pork
Adapted from Slow Cooker Gourmet

Note: This feeds… a lot of people. It makes enough pork for 14-16 sandwiches using regular-sized buns. If you’re making this for just a couple of people, feel free to halve it so you don’t have to commit to eating all-pork-all-the-time for several days.

5-6 cloves garlic, minced
1 tsp kosher salt
2 T smoked paprika
2 T dark brown sugar
3/4 tsp black pepper
1/2 tsp cayenne pepper
2 pound pork roast, trimmed of excess
3 T apple cider vinegar
2 T water
2 yellow onions (small to medium) thinly sliced
1/3 – 1/2 c of your favorite barbecue sauce (optional)

Mince the garlic and mix it together with the salt on a cutting board. The mixture should form a gooey paste. Mix the paprika, brown sugar, black pepper, and cayenne in a separate bowl and set aside.

Rub the garlic paste onto both sides of the pork. Then rub the spice mixture into the pork on all sides.

Add the apple cider vinegar and water to the bottom of a slow cooker. Place the rubbed pork into the slow cooker and include any bits of spice that have fallen off onto the cutting board. Thinly slice the onion and mound it around the pork.

Cook on low for 8-10 hours. When you are ready to serve, remove the pork to a cutting board and shred it using large forks. Return it to the slow cooker and mix in the liquid and the onions. Adjust seasoning to taste. If desired, add 1/3 – 1/2 c of your favorite barbecue sauce. Heat on high for 10-15 more minutes to allow the sauce to heat up. Alternately, you can add barbecue to the meat separately when serving.

Serve on buns, or just with forks, or however you like your pork.

I’m such a sucker for seasons. Each fall, I revel in the last blasts of colorful leaves before they fall to the ground and the first brisk morning that requires a jacket and boots. When winter arrives, the first snowfall leaves me breathless at its beauty. Then, as the days lengthen and spring erupts out of every bulb and tree bud, I wonder how I ever functioned without it. I swear, as appealing as climates like San Diego sometimes feel, I really don’t know what I’d do without the anticipation and satisfaction provided by shifting seasons.

At the moment, I’m clamoring for summer. For late evening walks in short-sleeved tees and sunlight after 8pm and COOKOUTS and mini golf. This weekend, after several days of positively gorgeous weather that hinted at the season to come, I quite simply couldn’t take it anymore and I pretended it had arrived right in my own kitchen by whipping up a batch of barbecue pulled pork and a simple, delightful potato salad that tastes just like summer.

I freakin’ love potato salad, and this one checks all the boxes I look for in a ideal scoop. Smooth chunks of potato still in their skins, a tangy assortment of crunchy mix-ins, cool and crisp, and most importantly, LIGHTLY DRESSED. I’m not interested in swimming through an ocean of mustard-flavored mayonnaise to uncover the 2-3 pieces of potato that may be hidden within, thank you very much. Most importantly, this salad is composed of pretty basic ingredients that I almost always have on hand and comes together fairly quickly.

My favorite part of the light dressing This salad doesn’t get soggy. In fact, I feel like the flavor only improves the longer it chills in the fridge fully mixed.

If you have a picnic or a potluck to attend soon, I highly recommend bringing this along. Or, if you just want to have a fake picnic in your apartment in late April and then eat the leftovers for a few days at lunch since you didn’t have a giant group of people to share it with, I highly recommend it for that, too.

(Summer’s coming!)

Potluck Potato Salad
Adapted from Better Homes & Garden and Smitten Kitchen

Makes 8-10 side dish servings

Note: We have a celery-hater in our house, so I don’t include it despite the fact that it’s a pretty classic ingredient in potato salad. If you want some celery in your salad, dice up a 1/2 cup and mix it in with the onions, eggs, and pickles.

2 pounds of red potatoes, scrubbed clean
3 hard-boiled eggs, chopped
1/2 c diced red onion
1/2 c diced dill pickle
1/2 c diced celery (optional)
1/2 c mayonnaise
1 T brown mustard
1 T apple cider vinegar
1 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper

Scrub potatoes clean but keep the peels on. Cover with 2-3 inches of water in a large pot and bring to a boil. Cover and cook at a rolling boil for 25-30 minutes or until potatoes are tender when pierced with a fork.

While the potatoes are boiling, chop the eggs, onions, and pickles and place in a large mixing bowl. In a separate small mixing bowl, whisk together the mayonnaise, mustard, vinegar, dill, salt, and pepper. Keep in the refrigerator until you are ready to mix the salad.

Drain and cool the potatoes until they can be comfortably handled with bare hands. Cut the potatoes into cubes, discarding any large strips of skin that come off easily.

Add the potatoes and dressing to the large mixing bowl with the other ingredients and mix well. Chill the salad for 2-3 hours or until you are ready to serve.

If heaven is real, then I really don’t think it’s made of puffy clouds and golden harps. I rather imagine it must be filled with endless tables, buckling under the weight of all the chips, dips, cheeses and crackers (all calorie-free, OBVIOUSLY) that a person could possibly want. Really, is there a better way to eat than scooping up succulent dips and salsas with crisp, salty shards of simple carbohydrates?

My obsession with chips is pretty severe. I’m hopeless at Mexican restaurants. Those continuously re-filling bowls of free chips and salsa at the start of the meal virtually guarantee that I’ll be in a food coma before my main course even arrives. I’m pretty shameless about them at potlucks and dinner parties, too. But unless I am hosting a party of my own, I actually avoid buying them: if I have chips in the house, there’s like a 70% chance that I’ll skip cooking dinner and simply dine on chips and salsa instead, strangely able to justify it by pretending they are vegetables. Sad, I know.

But I’ve found a little loophole. As long as I have corn tortillas in my fridge (which is pretty regular) I can make teeny batches of chips whenever I like! Satisfy my cravings without overdosing! Plus they are baked, which in the chip world, is code for healthy! (Right?)

It’s shockingly simple. Cut tortillas. Spray with cooking spray and salt. Flip over and repeat. Bake. Eat.

I’ll admit: it’s hard to compare these to true, deep-fried tortilla chips. But for an emergency craving, they are quite, quite sufficient. And a bit healthier, I daresay. Emphasis on bit.

Whatever. Sometimes I just want chips and now I can have them whenever I want. NOW THAT IS POWER.

Baked Tortilla Chips

Makes 24 chips, but this can obviously be flexed up or down

4 corn tortillas (white or yellow, the thinner the better)
cooking spray
salt

Preheat oven to 350°F. Cut tortillas into six even wedges and arrange in a single layer on a large baking sheet. Spray lightly with cooking spray and sprinkle with salt. Flip over each wedge and spray the other salt, also adding a bit more salt.

Bake for 10-15 minutes, flipping chips partway through, or until chips are lightly browned and fairly crisp. Chips will still be a bit bendy while they are warm, but they will crisp up in 2-3 minutes after they are removed from the oven. Sprinkle with additional salt if needed.

Over the last few years, I’ve grown out of my delusions of I’m-young-and-can-eat-whatever-I-want and now do boring things like pack salads for lunch and box up half of my pasta when we go out for Italian. Le sigh. But there continues to be one thing that, when placed in front of me, I have absolutely no control or willpower to stop myself from eating.

Chips and salsa.

Whenever I dine at a Mexican restaurant, it’s a sure bet that I’ll eat my weight in free chips and salsa before my meal arrives. I know that I’m gonna feel like I’m dying within a few hours, but I just can’t help it. Too spicy Doesn’t matter, I’ll cry through the pain. Not hungry That’s literally not a thing.

Typically, when I make salsa at home, they are collections of diced vegetables and herbs. But sometimes I just want a nice, runny, completely blended, restaurant-style salsa.

This particular recipe includes a crap-ton of cilantro and a couple of chipotles en adobo. The combination of bright, herb-y flavor from the cilantro and the deep, smoky spice of the chiles creates a unique spin on the classic restaurant salsa.

Perhaps the best part of this salsa is that it’s SO FAST to put together. Once the onion and cilantro are chopped, everything else gets tossed in a food processor and whirled into salsa in just a few seconds flat.

You can eat this salsa immediately, but it’s even better after a couple hours of chilling in the fridge.

This salsa makes a great appetizer, and it’s great to put out at a party. You could also just get a bag of chips and eat chips and salsa for dinner for several nights straight.

Just an idea…

Smoky Adobo Salsa

Adapted from The Pioneer Woman Cooks: A Year of Holidays

1 pint diced tomatoes (or a 15 oz can)
8-10 oz diced tomatoes with green chiles (like Rotel)
1 medium onion, diced
2 chipotle peppers en adobo
1/2 bunch cilantro, roughly chopped with stems removed
2 T lime juice
1 tsp ground cumin
1 tsp salt
1 tsp granulated sugar
1/2 tsp black pepper

Chop onions and cilantro. Combine all ingredients in a food processor and pulse until thoroughly blended. Chill for 1-2 hours and serve with chips. Or on anything you like with salsa, actually.

Last summer, while in the midst of packing up my Ohio life for our pending move to Colorado, I was also menu planning a dinner for almost 20 people at a remote, 9700′ mountain lodge with gas refrigerators, gas ovens, and limited electricity. For dessert, I wanted something that was easy but impressive, required neither baking nor freezing, was cheap to make but wasn’t boring, could feed a crowd, and overall, was heartbreakingly delicious.

A unicorn, I thought.

BUT THEN. Icebox cake. To the freakin’ rescue.

Why, in the name of all that is good and delicious in this world, did I only start making this last summer I mean, who knew such a perfect summer dessert could exist?

Did you guys know?

WELL. If you, like me, were in the shadows, let me show you the light. 

Icebox cake is so called because it’s a recipe old enough that the people who developed it did so in the days before modern refrigeration. The concept is pretty simple: chocolate wafer cookies are spread out in a layer, topped with whipped cream, and then repeated for several layers. After a night of refrigeration, the moisture of the whipped cream seeps into the formerly crisp cookies, transforming the once disparate layers into a cohesive cake of dramatic black and white stripes.

Let’s talk for a minute about these chocolate wafers, shall we?

Nabisco Famous Chocolate Wafers are a little tricky to find. I’ve found them in some, but not all, major grocery stores tucked away in one little row on the top shelf of the cookies aisle (an aisle I tend to avoid because temptation). They are extremely brittle, so I tend to buy an extra box when I make this cake since they break so easily. Whatever you do, don’t drop your grocery bag that contains them. I definitely don’t speak from experience…

Moving on.

After multiple layers of cookies and cream, this cake needs AT LEAST an overnight sit in the fridge. I actually prefer about 24 hours, so I now make this the night before serving. Don’t get me wrong, the crisp cookies are still wonderfully good covered with whipped cream, but the cake-y-ness of the cake won’t really come through until it’s had a chance to sit.

Once it has, though, just add a little sprinkle of chocolate shavings for show (I use a cheese grater and a chocolate bar because I am classy) and get ready to serve!

If you’re imagining this is going to taste like all the best parts of cookies and cream ice cream, or perhaps a giant squashy Oreo, you are absolutely correct.

Excuse me while I go buy stock in Nabisco.

Icebox Sheet Cake
Adapted from Smitten Kitchen

A Note on Shape: you can also make this recipe as a round, tall cake that is a little more showy. For a crowd, though, I prefer the sheet cake layout. I also once made this as a groom’s cake with mountainous, uneven layers and Star Wars figurines marching around in the creamy scenery. You really can’t go wrong.

5 c heavy whipping cream
1/4 c granulated sugar
1 T vanilla extract
3 (9 oz) packages of chocolate wafers
chocolate shavings

Combine cream, sugar, and vanilla in a large bowl or standing mixer and beat just until stiff peaks form.

Line the bottom of a 13″x9″ baking dish with chocolate wafers, breaking them in half if needed at the edges. Spread a 1/4″-thick layer of whipped cream over the wafers. Add another layer of wafers and another layer of whipped cream, repeating until you have about 1 cup of whipped cream left. On the second-to-top layer, leave about 1/2″ of the wafers exposed. Then, inset your top layer of cookies two inches from the sides of the dish and spread with the last of the whipped cream, leaving a bit of the cookie exposed.

Refrigerate at least overnight, preferably for about 24 hours. Then, sprinkle with chocolate shavings (I use a cheese grater and a chocolate bar) before serving.

Okay you guys.

I’ve done something. Changed something. Opened some sort of magic box, some secret portal to a new world. And now that I’ve glimpsed the other side, I rather doubt I’ll be the same again.

It all started with an innocent breakfast suggestion. On my recent winter escape to Oregon, all we wanted was a place to eat one misty Wednesday morning in Portland. Instead, we ordered a plate of food that, rather than fading from my memory as most meals do, has haunted my daydreams ever since.

It was praline bacon. And within moments of eating it, I knew that I wanted to, nay, that I must!  try to recreate it at home. This weekend I finally had the time, the health, and the daylight. It took four failed attempts, but I finally found the balance I was looking for. And the best part It’s so absurdly, ridiculously easy.

Obviously, we start with bacon. Then we have pecans, maple syrup, brown sugar, a little salt, and some cayenne pepper.

THAT IS ALL, PEOPLE.

Instead of pan-frying the bacon, I baked mine. It helps the bacon stay flat (necessary for topping with sugary pecans later) and the excess fat drains into the pan below. I may actually start making all of my bacon this way.

While the bacon cooks, chop up some pecans. I’ve seen some versions where the pecans are food-processed into oblivion, but I prefer a larger cut. Smaller than a rough chop but bigger than a fine chop, does that make sense About the size of a tooth (Is that gross?)

With the pecans, mix in the brown sugar, maple syrup, pepper, and salt. I know, it sounds crazy to add a little sea salt to a mixture that is going to be slathered across notoriously salty bacon, but I really thought it helped to balance out the sugary-sweetness of the topping.

After about 20 minutes in the oven, the bacon won’t be done but it will be ready for its glorious topping. Don’t be tempted to let the bacon cook to completion before you add the pecans, though: if you do, you’ll have nothing but rock solid strips of bacon-flavored cardboard topped with sticky pecans.

Past this, you will only have to wait a few more minutes. I baked my bacon for another eight minutes or so, just enough to toast the pecans and cook the sugars a bit.

The finished product is unbelievable. Slightly chewy, slightly crunchy from the pecans, salty, sweet, rich… it’s just everything. It’s quite delicious warm, which is how we ate it that fateful morning in Portland. But I’ve found I like it even better at room temperature or even cold. And it you want to pretend that you’re not eating half a pound of bacon all my your onesie, chop it into pieces and put it out for your colleagues like an honest-to-god bowl of candy.

It will not last long.

Maple Praline Bacon
Inspired by a delectable meal at Screen Door

Note: I am hesitant to call for “thick-cut” bacon here. In this age of bacon obsession, I’ve seen bacon nearly half an inch thick marketed as “thick-cut”. On the other hand, this is not the time for cheap, lunchmeat-section bacon so thin you can barely pull it apart. I recommend getting your bacon from the butcher or meat counter for the perfect happy medium.

8 strips thick-ish bacon
3/4 c pecan halves, chopped fairly small
1/4 c dark brown sugar
1/3 c maple syrup + additional for brushing
1/4 tsp flaky sea salt
pinch cayenne pepper

Preheat oven to 350°F. Line a baking sheet with aluminum foil and place a wire cooling rack on the baking sheet. Spray lightly with cooking spray. Lay the bacon on the cooling rack with a bit of space between each piece and bake for 15-20 minutes. The fat should not be completely rendered by the time you remove it from the oven.

While the bacon cooks, chop pecans and combine them in a bowl with the sugar, maple syrup, sea salt, and cayenne. Mix well. If the mixture is crumbly, add a bit more maple syrup until it forms a thick, liquidy sludge of deliciousness.

Remove pan and flip each piece of bacon over. Brush each piece of bacon with maple syrup, then flip the strips back over. Carefully spread the pecan mixture on each piece of bacon. Return to the oven for 5-8 more minutes.

Serve hot. Or at room temperature. Or cold, it’s REALLY good when it’s cold. Serve it in whole strips, or cool it down and chop it into squares to serve as candy.

Are we far enough into January that I can talk about dessert?

I’d really like to. I know, a lot of you who are still in that “never eating dessert again” phase of January. I can tell we’re still in the window of active New Years resolutions: the gym is still full of people (I just need one elliptical, folks) and social media is crowded with photos of green smoothies and raw vegetables.

But when you’re ready to return to the light, I urge you to make these little bars.

Rather like lemon bars in their consistency, these bars feature a crisp shortbread crust topped with a luscious, citrus-y custard. But instead of lemon juice, these bars are brought to life by the vibrant, impossibly pink juice of blood oranges. 

Blood oranges reach their peak in the dead of winter on this continent and, in my opinion, are the most welcome food to see in January. Bright orange peels that blush red encase the most amazing colors of pulp, ranging from a pale pink to deep purple. They’re just the prettiest.

You’ll be tempted to drink the juice straight. And at another time, you should definitely do that because it’s frightfully good. But for now, go ahead and just mix it in with the custard and bake it. It won’t stay bright pink, but the finished product is still a delightfully bright shade of orange.

With a sprinkle of powdered sugar, you’ll have a dessert that brightens up your winter. It’s totally worth an extra hour at the gym. Happy New Year, everyone!

Blood Orange Bars
Adapted from Yossy Arefi

Makes 16 two-inch bars

For the Crust
1/2 c unsalted butter, melted
1/4 c granulated sugar
3/4 tsp vanilla
1/4 tsp salt
1 c all-purpose flour

For the Topping
3/4 c granulated sugar
3 T all-purpose flour
1/2 tsp sea salt
3 eggs
zest of two blood oranges (about 1 1/2 tablespoons)
1/2-3/4 c blood orange juice
powdered sugar for dusting

Preheat oven to 350°F. Line an 8″x8″ square baking dish with parchment or foil with a lip hanging over the edge and set aside.

Thoroughly combine the melted butter, sugar, vanilla, and salt in a small bowl. Add the flour and mix just until combined. Press the mixture into the bottom of the lined baking dish. Bake for about 25 minutes until the crust is golden-brown. While the crust bakes, prepare the topping.

Thoroughly wash and dry the blood oranges. Zest two blood orange and set aside for the recipe. If you like orange zest in other things, zest the remaining blood oranges and freeze the zest in a zippered baggie for future use. Juice the oranges and strain into a measuring cup or small bowl.

In a medium bowl, stir together the sugar, flour, and salt. Whisk in the eggs, followed by the orange zest and orange juice.

When the crust is done, turn the oven down to 300°F. Slide out the oven rack with the crust, pour the topping straight onto the hot crust, and slide the rack back into the oven. Bake until the topping is set and does not jiggle in the center, 30-40 minutes. Remove the pan from the oven and allow to cool on a rack until the bars have cooled completely.

Once the bars are completely cool, lift them from the pan using the parchment or foil edges and place on a cutting board. Cut the bars to the desired size. Dust with powdered sugar immediately before serving.

The bars can be stored in an airtight container for up to a week in the refrigerator. Add more powdered sugar as needed for serving the leftovers.

But here, I stalk the market every Saturday in May hoping that this is the week when those photogenic strawberries will finally make their annual debut.

The trouble is, I have very little self-control when I secure, at last, these scarlet gems. The bulk discounts for buying more than one quart literally always get me, and I arrive at home suddenly doubting that I’ll be able to use up multiple quarts of berries before they wither and rot in my fridge.

This time, I was ready.

As you may have noticed, I tend to prefer using strawberries as whole as possible in my baked goods, which usually means they are freshly sliced and added to a cake with a smear of whipped cream. This cake still starts with berries that haven’t been pureed or cooked down, but after nearly an hour in the oven, they transform into dollops of jam and nestle into the cake beneath in the most delightful way.

I suspect, though I have not yet tested it, that this cake could be made with any number of berries. Perhaps even other baking fruits, like peaches or plums, would make delectable toppings. I’ll wager that as the summer wears on and the fruits appear in more abundance, I’ll be giving them a try. I won’t need much provocation to try this cake again.

I call this cake an anytime cake because it can just as easily be served for breakfast as it can for dessert. It would make a lovely brunch contribution but would also hold its own as the sweet finish of a decadent evening dinner party.

So as summer continues and the strawberries get even sweeter, please add this to your list of ways to use them up. It’s lovely just as it is out of the pan, but it really transcends to a higher level with a dollop of lightly sweetened whipped cream and a sprinkle of powdered sugar.

Welcome, summer!

Strawberry Anytime Cake
Adapted slightly from Smitten Kitchen

about 1 pound of strawberries, hulled and halved (you may have a few leftovers if you’re using a 9″ pan)
6 T unsalted butter at room temperature
7/8 c granulated sugar + 2 T granulated sugar (for sprinkling right before baking)
1/2 c whole milk
1 1/2 tsp vanilla extract
1 large egg
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt

powdered sugar for sprinkling
1/2 c heavy cream, cold
2 tsp granulated sugar

Preheat oven to 350°F. Grease a 9″ springform pan or deep dish pie plate. You can also use a 10″ pan for a thinner cake with more strawberries across the top. Wash, hull, and halve the strawberries and set aside.

In the bowl of a standing mixer or in another large mixing bowl, beat butter and 7/8 c sugar until light and fluffy. Mix in the whole milk, egg, vanilla just until combined. In a small bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture gradually just until smooth.

Spread the batter evenly in the pan and place the strawberries on the top, cut-side down, as close together as possible. There may be some overlapping. Sprinkle the remaining 2T of sugar evenly across the top of the berries.

Bake for 10 minutes, then reduce heat to 325°F. Bake for another 55-60 minutes or until a toothpick comes out without any wet batter. If the top of the cake is not yet brown, change to the broiler for just a minute or two to allow the cake to brown a bit.

Let the cake cool for 10-15 minutes in the pan, then remove the ring of the springform pan and place the cake on a cutting board or serving plate. Beat the heavy cream in a standing mixer or other mixing bowl until soft peaks form. Add the 2 teaspoons of sugar and beat until stiff peaks form.

Just before serving, sprinkle cake with powdered sugar. Cut into wedges and serve with whipped cream.

There aren’t many things that can break me out of my water-all-time-time beverage habit, but the arrival of summer weather is one of them. And lemonade is usually first in line for my liquid-y cravings. Amazingly, though, I’d never made it from scratch until earlier this spring during the citrus extravaganza following my trip to California.

I can’t believe I waited so long.

Woe to the time I’ve wasted buying lemonade from the grocery. Woe to the powdery mix that’s walking around emulating this precious elixir. Using only a few lemons, you can make the most perfect, delightful lemonade with hardly any effort at all. Please do so as soon as possible.

A misconception I had about lemonade is the quantity of lemons needed. Perhaps from previous experiences making orange juice, which tastes great but takes FOREVER since you need pounds and pounds of oranges to put together even a quart of OJ. Lemonade, on the other hand, is an ade for a reason: let’s be honest, none of us wants to drink straight, undiluted lemon juice, so it takes only a few lemons to provide enough flavor for a half gallon or so of lemonade.

To start, make a simple syrup of sugar and water. I also add a couple lemons-worth of zest to give the final product an extra punch, but you can leave it out if you prefer a softer flavor. The simple syrup allows the sugar to dissolve completely so it doesn’t separate when your lemonade chills.

The simple syrup is then mixed with fresh-squeezed lemon juice and some additional water to dilute the mixture. You can drink it without diluting, but it’s going to be quite intense and sugary.

The final product is the quintessential lemonade: tart, cold, clean lemon flavor with a bit of sugar to elevate it to something more than I ever thought lemonade could be.

Now I could definitely drink the whole batch in one meal. But I want to experience this perfect lemonade whenever I want, so I opted to drink one glass and then make popsicles out of the rest. I had no idea how they would turn out, but this was one experiment that totally worked!

Now, wrapped in foil, I can have a little serving of sunshine whenever I like. Wanna make your own Here’s the popsicle-maker!

Basic, Perfect Lemonade + Lemonade Popsicles
Adapted from Simply Recipes

3/4 c granulated sugar
1 c water
zest of one lemon
1 c freshly-squeezed lemon juice (about 5 lemons)
2 c water (to dilute)

Combine sugar and 1 c water in a small pot. Scrub all five lemons until clean, then pat dry. Zest one lemon and add the zest to the sugar and water. Stir the pot, then heat over medium-high heat until the sugar is dissolved and mixture just begins to simmer. Remove from heat and set aside.

While the simple syrup cools, zest the remaining lemons if you’re planning to freeze the zest (they are much easier to zest before juicing). Juice the lemons and strain to remove all the seeds and if you wish, the pulp.

Combine lemon juice and simple syrup in a pitcher. Add 2 cups water to dilute. If you prefer your lemonade even thinner, add up to a cup more.

Refrigerate for 2-3 hours, then serve over ice with slices of lemon if you like things pretty.

To Make Popsicles: Pour the lemonade into a popsicle mold and freeze solid. Remove from the mold and wrap pops individually in foil. Freeze until you’re ready for a refreshing summer snack.

I always look forward to summer potlucks. As someone who hates to eat just one thing for dinner, the wide array of casserole dishes, salad bowls, and serving platters squashed together on an eight-foot table is a favorite sight of mine. I also relish the chance to pull out a few of my favorite recipes that are either too large or too high-calorie to cook for our two-person household. I imagine you have a few of these recipes of your own.

But if you don’t, or if you’re looking for something new to bring to any festivities you may have planned for the weekend, I dug through the archives for my favorite summer dishes that make for good sharing.

Broccoli Cauliflower Salad

While I first learned to make this salad as a light, fresh foil to rich and heavy holiday menus, I find it really shines at summer cookouts and potlucks. It does take some time to prep as all the ingredients must be chopped and layered, but this can be done a day in advance. By adding the dressing immediately before serving, the result is a textured, satisfyingly crunchy salad that you cohorts will love. It’s almost a sure bet that your salad bowl will come home with you completely empty.

Caramelized Onion Dip

This dip is easily one of my favorite culinary discoveries. Piles of onions are caramelized down to the soft, sugary, sultry versions of themselves. Then, mixed into Greek yogurt and mayonnaise, a delectable ambrosia emerges. I make this exclusively parties and potlucks: it’s not particularly high-calorie on its own, the thick-cut potato chips are a different story. Spread the calorie love!

Strawberry Rhubarb & Goat Cheese Toasts

‘Tis the season for strawberries and rhubarb! And it’s ALWAYS the season for goat cheese and toasty bread. Give your party-goers a little DIY fun with these easy toasts.

Lemon Cookies with Blackberry Buttercream

There’s nothing like blackberries to jazz up buttercream icing and make a splash. Especially on top of soft, chewy lemon cookies.

Chips & Cheddar Hot Dogs

Okay, you probably won’t bring these finished dogs to your Memorial Day cookout. But I highly encourage you to bring all the toppings and add them to the first hot dog you see. It may become your new favorite dog.

Deviled Eggs

Seriously, what party is complete without them?

Guacamole

Another favorite dip. I suspect I make dips for parties because I have an uncontrollable urge to eat them if they are around, so it’s safest if there are other dip-aholics around who can eat alongside me. This one is a Chipotle-esque guac, and it’s just divine.

Looking for more Check out the Party Food archive for year-round suggestions!

Happy Memorial Day! What are your favorite dishes to share at a summer cookout?