11 Better Homes & Gardens Recipes From the July 2020 Issue

Prepare to update your veggie tray, rethink your bagel breakfast, and put cherries to use in ways you never imagined with recipes from the July 2020 issue of Better Homes & Gardens®. This may be your most delicious summer yet.

01 of 11

Sour Cherry Sorbet

Sour Cherry Sorbet
Blaine Moats

If you've got 10 minutes, you've got time to whip up our two-step puckery-tart sorbet. Blend frozen cherries and simple syrup in a food processor then slide the mix into your freezer. No ice cream maker required. Scoop into cones or make a fizzy float with cola or sparkling rosé.

02 of 11

Cherry-Orange Cobbler

No standard fruit cobbler here. A little orange zest and orange juice keep the cherry-filled cobbler from veering too sweet. Brown butter biscuits deliver a nutty, caramel flavor reminiscent of graham crackers. For crunchy, golden tops that sparkle, brush biscuits with half-and-half and sprinkle with turbinado sugar.

03 of 11

Pork Carnitas Tacos with Cherry-Chipotle Salsa

Pork Carnitas Tacos with Cherry-Chipotle Salsa
Blaine Moats

Tangy cherries simmer with cumin- and cinnamon-rubbed pork shoulder. This warm-weather recipe uses a slow cooker for ease and a quick broil at the end for the hallmark crispy edges that make carnitas so irresistible.

04 of 11

Grilled Chicken and Cherry Salad

Grilled Chicken and Cherry Salad
Blaine Moats

The epitome of summer: tons of crunchy vegetables, bursts of fresh cherries, and all the elements of a great chicken salad (creamy lemon-tarragon dressing, herbs, and dried fruit). This main-dish salad is exactly what you want to take to a picnic or backyard barbecue.

05 of 11

Sweet and Sour Cherry Slab Pie

Sweet and Sour Cherry Slab Pie
Blaine Moats

Cherry and almond are predictable flavor partners, so we tucked in a hint of anise for a flavor twist. No worries, it doesn't shout licorice. Baked in a 13×9-inch pan, our double-crust dessert totes well and makes enough to share. There are no rules when it comes to arranging the pastry strips on top. If you like, cut strips equal thickness and weave a lattice.

06 of 11

Cherry Caprese Salad

Cherry Caprese Salad
Blaine Moats

Caprese salad is best made with peak-season ingredients. This one includes the unlikely but delicious pairing of sweet and tart cherries with mini heirloom tomatoes. Tumble them onto a platter with plenty of fresh basil and buttery Burrata, which is whole-milk mozzarella balls with creamy centers.

07 of 11

Cherry-Ginger Coolers

Cherry-Ginger Coolers
Blaine Moats

Muddling cherries, fresh mint, and ginger together releases and blends their juices into a refreshing mixer. For an afternoon sipper, top it off with iced green tea. When happy hour arrives, pour in a splash of Aperol to make a spritz or vodka for an updated Moscow mule.

08 of 11

Sheet Pan Egg-Stuffed Bagels

Sheet Pan Egg-Stuffed Bagels
Carson Downing

Our upgrade on egg in a hole (aka toad in a hole, egg in a frame, or any of dozens of other names) features everything bagels and a tumble of flavorful toppers. Or swap in Italian flavors by using an Asiago bagel and toppers such as roasted red peppers, basil, and Parmesan.

09 of 11

Creamy Cashew and Onion Dip

Creamy Cashew and Onion Dip
Blaine Moats

A homemade cashew cream that's as easy as soaking nuts and blending, topped with caramelized shallots creates a vegan update on sour cream and onion dip. Add to your next charcuterie board or spread on a sandwich for a unique sauce.

10 of 11

Buttermilk-Miso Ranch

Buttermilk-Miso Ranch
Blaine Moats

Sure, you've had miso soup (or at least seen it on restaurant menus), but miso's culinary uses go way beyond the bowl. In this clever dip it adds a rich, savory note to buttermilk ranch.

11 of 11

Grilled Lemon Aioli

Grilled Lemon Aioli
Blaine Moats

Aioli shows a smoky side thanks to grilled lemon. If you haven't already been grilling fruit, this big-flavor dip is the perfect chance to try the trend. The lemon flavor shines, so add this aioli to anything needing a boost from bright, tangy lemon.

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