June 2019 Better Homes & Gardens Recipes
Although they look fancy, this cherry dessert is a dinner host’s dream. You can make the shortbread cookie crumble and cherry filling a day in advance then assemble the individual desserts immediately before party time. Use a kitchen torch or your broiler to give the marshmallow topper that roasted treatment.
Reverse-Seared Grilled Ribeye Steaks
Grilling experts Jamie Purviance, Aaron Franklin, and Elizabeth Karmel shared their best steak grilling methods and tips with our Test Kitchen. We tested and curated their ideas to bring you this reverse-seared grilled steak. It takes some effort but is worth it—as you'll find after the first perfectly cooked bite.
Blue Cheese with Tarragon
This three-ingredient steak topper is one of Jamie Purviance’s (Weber’s master griller) favorites. For blue cheese-lovers it’s clear to see why. Each serving contains a generous quarter cup of blue cheese. Add it to your hot-off-the-grill steak so the crumbly cheese melts over the steak.
Charred Cherry Tomatoes
Classic chimichurri sauce is based on parsley and cilantro. For this version, we put a spin on it by including basil—some cilantro and parsley keep it familiar. If you love this updated version, go ahead and make a double batch; it lasts in the freezer up to a month.
Korean-Style Steak Sauce
Even steak purists will appreciate a spoonful of these Korean flavors on their ribeye cut (or any steak, pork, chicken, salmon, anything). We tested the sauce both cold and warm and preferred how the flavors, especially the delicate sesame from both seeds and sesame oil, came through when it was heated.
Baby Back Ribs and Quick Pickles
Roasted Red Pepper Panzanella
What makes this salad stand out from the crowd? “I love salads, but I really, really love bread,” Gaby Dalkin says. With country bread, fresh vegetables, and a generous amount of Burrata cheese, this barbecue side has everything except the entrée covered for your backyard cookout.
Charred Corn with Poblanos and Feta
Shucking corn on the cob before grilling is key for two reasons, according to author Gaby Dalkin. She likes the intense flavor from nicely charred corn kernels. And, she says, “If you grill after shucking, all those little silks you may have missed seem to magically fall off.”
Green Goddess White Bean Dip
Open-Face Crispy-Fish Sandwiches
Freshen a fried fish sandwich with the addition of watercress or baby arugula and citrusy lemon wedges. They balance the fried fish and the mayo-based spread. The fresh, hearty open-face sandwich makes for a well-rounded main dish for under 600 calories with 3 grams of healthy fiber and 38 grams of satisfying protein.
Sesame Chicken & Greens Stir-Fry
If your pantry isn’t already stocked with sesame oil, stop reading and go buy a bottle. Sure, vegetable oil works, but it doesn’t lend the delicate yet toasty flavor of sesame oil that brings much of the Asian flair to this stir-fry. Tamari, fresh ginger, and a sprinkling of toasted sesame seeds up the Asian notes.
Adults-only ice pops will make you feel like a kid again. All the expected Pimm’s cup cocktail ingredients are here: Pimm’s No. 1, oranges, ginger ale, and mint. But rather than pouring in a glass, pour them into ice-pop molds and freeze for a frozen dessert.
You will forgo the frozen limeade concentrates once you taste this hydrating mocktail. Fresh-squeezed lime juice flavors good ol’ water and a cucumber. Honey supplies a bit of sweetness. It’s a summer drink both kids and adults will enjoy. Adults will appreciate cucumber and lime slice garnishes, but skip them for kids, who might not like vegetables in their drink.