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This recipe is inspired by those dishes and is a tender green bean dish simmered in a lightly spiced tomato sauce. You can serve the Turkish Braised Green Beans as an appetizer or mezze dish, along some lightly toasted bread to scoop up its flavorsome juices, or as a vegetable side alongside some roast chicken or lamb. It can also be served as a main course, which is how I like to eat it, spooned over some steamed white basmati rice, with a good dollop of full-fat strained natural yogurt on the side and plenty of extra virgin olive oil drizzled on top of everything....

The good news is it doesn’t take all day to make this hearty vegetable pot pie. Purchasing some frozen puff pastry is a quick and affordable way to create individual portions, which makes this dinner easy to serve, store and even freeze for later. As the dough transforms into golden layers, get the spoons ready to dig down into the bubbly filling! How to Make Homemade Pot Pies I love chopping up a variety of produce, especially for comfort foods like this....

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These classic hot-weather treats remind me of drinking from the hose, piles of bikes discarded in front yards, sitting on the front porch, and licking the sticky, sweet chocolate cake from my fingertips, while creamy vanilla ice cream melts down my wrist. Ice cream sandwiches are an easy-to-make quintessential summer treat. Be the hero of your neighborhood block party, and bring them out to enjoy while the kids chase fireflies and the adults revel in nostalgia....

15-Minute Beef and Noodles Skillet 15-Minute Beef and Noodles Skillet is a fresher, faster, and cheaper alternative to Hamburger Helper. Actually, Hamburger Helper gives me flashbacks to early days in my marriage when that and a can of green beans was considered a balanced meal. Luckily, I remembered this delicious recipe and it soon took the place of the boxed dinner stuff. This is a recipe that our grandma made when her kids were growing up....

When I first posted this recipe years ago, I suggested roasting a halved butternut squash first, to get make purée as the base for the soup. That works, but you are left with an excess of squash purée, and sometimes it’s just easier to start with pre-cut butternut squash. So, in this revised version, I’m browning pre-cut cubed squash in olive oil and butter, then cooking onions with spices, and then adding chopped pears, before adding back the squash and stock to make the soup....

Easy Baked Apricot Chicken I have made this Apricot Chicken recipe FOUR different ways, all with great success. That’s really what I love most about this recipe. You can prepare it pretty much any way you’d like! You can have your chicken in about 25 minutes in the Instant Pot, or you can have it be cooking for hours in the slow cooker. No matter how you make this recipe, it is going to be delicious!...

Hearty thick-cut pork chops (because, let’s be honest, bigger is better) are seasoned, then seared in a cast iron skillet, creating crispy browned bits of flavor that are later used to develop a robustly flavored gravy. What Is the Best Cut for Pork Chops? A center-cut rib chop is the best cut of pork to use in this recipe. Because it comes from the loin of the hog, the least used part of the animal’s body, this means the meat from this area is more tender than cuts from parts of the pig that are used more often....

I recall being served fried tomatoes for breakfast once, but they weren’t green. Yes, You Can Make Fried Green Tomatoes! Curious as usual, we found some big green tomatoes at the farmers market last weekend and just had to try these fried green tomatoes. What follows is how to make fried green tomatoes that even first-timers can manage with great success. The verdict at this house? Yum! What a great way to make use of early-season tomatoes....

I don’t know if my kids liked eating vegetables as finger food or the flavor, but either way they’ve signed on to eating green beans for the duration, and that makes me a happy mama. What’s in This Salad I do my best not to over complicate summer food. I want to be outside, enjoying the weather, not inside over a hot stove or a cutting board. That’s exactly why this salad is just green beans tossed in a quick dressing....

Why Is it Called Greek Yogurt? Not all yogurt in Greece is strained, and many cuisines besides Greek cuisine strain yogurt. Basically it’s a marketing term to refer to yogurt that’s been strained to make it thicker. Unstrained yogurt has plenty of integrity. It’s the original yogurt! Greek yogurt is nice for some things (making tzatziki, eating with berries) and regular old yogurt is better suited to other things, like marinades....

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Lemon Zucchini Bread This Lemon Zucchini Bread recipe is my new favorite! If I hadn’t put the zucchini in myself, I never would have known it was there! I love zucchini and zucchini bread, and I have tried many versions, but this is the best zucchini bread I have ever had, hands down. I have seriously been eating a slice for breakfast, lunch, and dinner. It is that good. It’s packed with fresh lemon flavor, the richness of cake and of course, vegetables in the form of zucchini....

Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don’t need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors. This recipe does little more than simply purée and churn these summer fruits into refreshing sorbets bursting with melon flavor....

We grew up with oxtail stew, a deeply rich, hearty stew perfect for cold days. You don’t find them that often in the market. So, when they appear, I’ll usually pick up a few pounds. What Are Oxtails? The oxtail is the tail of a steer, usually cut into segments. It is a tough, flavorful cut, well marbled with fat, and perfect for slow braising in stews or soups,. And here’s the best part, the bones have a ton of collagen, so good for making a gelatinous stock....

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Southwest Egg Rolls I love making these egg rolls. It marries two of my favorite types of food – Southwestern and Asian. I have made these as both an appetizer, a lunch, and even an after-school snack for my kids if I’m feeling extra fancy. Your guests will love how these little firecrackers burst with flavor. They aren’t spicy at all, so if you want to add a kick you can simply add some chopped jalapeños to the mix....

The Best Instant Pot to Use Pressure cooking in the Instant Pot is all the rage right now, and for good reason! You can cook up just about anything in a fraction of the time you can cook something on the stove or in the oven. If you are new to Instant Pot cooking there is a little bit of a learning curve, but not to worry, all of these recipes are tried-and-true reader favorites....

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Plus capers and tomatoes, oh my! When shopping for your olives, look for cans of green olives. They have a buttery flavor and a meaty texture that we love in simple recipes like this. Tame the sharpness of the onion by marinating it briefly in lemon and vinegar; you’ll still get plenty of onion flavor without the sting. Then stir in the tomatoes, chopped olives, and capers to complete the relish....