July 2019 Better Homes & Gardens Recipes
Fruity Layer Pops
Marinated Veggie-Orzo Salad
Come summer cookout season, few recipe features make us happier than make-ahead options. Case in point, this make-ahead pasta salad can be assembled 24 hours in advance. If your cookout happens to fall on a blazing-hot day, you won’t have to worry about mayo- or dairy-base dressings going bad either because this one’s whips together oil and citrus. (Skip the feta or keep the cheese on ice.)
Shortcut these summer-berry cupcakes with boxed lemon cake mix (and purchased frosting, if you like). But don’t even think about shortcutting the step of tossing berries with a bit of flour. Our Test Kitchen found it keeps the berries suspended in the cupcakes instead of sinking to the bottom and keeps berries from getting too wet and ruining the cake.
Roasted Potato Salad
Give the classic potluck-pleasing potato salad recipe a flavor boost by roasting the potatoes first. You have to cook the potatoes anyway, so you might as well roast them so they taste bolder than the usual boiled potatoes. A dressing of Dijon, lemon juice, and oil keeps the side lighter than the common creamy version.
Pickle relishes are sold dill or sweet. But go beyond the pickle with our shishito- and tomato-based relish, with smoky bacon to cut through the tanginess. Try it on grilled brats or hot dogs for a seriously sophisticated topper.
Charred Jalapeño-Lime Aioli
We predict you’ll be spreading this aioli on sandwiches, tacos, fish, meat, and even hot dogs with gusto. Charring the jalapeños slightly sweetens the pepper's spice while adding smoky flavor, the mayo cools things off, and the citrus adds bright tang to cut the heaviness. Each element compliments the next to keep each bite mouth-pleasing.
Berry-Red Cabbage Slaw
Taco Quick Pickles
If you can’t get enough of the pickled veggies you find at taco trucks, on charcuterie boards, and at restaurants specializing in serving local food, this is your go-to condiment. Fill a few jars with veggies and seasonings, then pour on a pickling liquid and chill. These homemade pickled veggies will last a month in your fridge, so you can take them to potlucks all month long.
Elote Corn Topper
Creole Coarse-Ground Mustard
You can stop staring at the wall of mustard options available at today’s supermarkets. This one tastes like a fancy gourmet version because of its blend of two kinds of mustard seeds, unexpected spices, and a bit of horseradish, but it comes together in about 15 minutes. Plus, you can store it in your fridge for 3 months. No more mustard from a squeeze jar for you.
If the only time you’ve tried tapenade is as an accompaniment on a cheese board, this olive-packed relish will surprise you with its versatility. Stuff it into gyros, toss it into a salad, top grill-out favorites, or stick to spooning it on crackers. There’s no wrong way to eat it.
Creamy Pasta with Asparagus & Smoked Fish
Grilled Moroccan Beef Skewers with Yogurt Sauce
Thinly slicing beef before marinating it means this steak recipe only needs 30 minutes in the marinade to soak up big flavor. While it's marinating, stir together the yogurt sauce. Then 6 to 8 minutes on the grill is all that’s left. Make the weeknight meal heartier by serving it on lavash, an unleavened Middle Eastern bread.