Better Homes & Gardens May 2013 Recipes
Gooey Butter Bars
Dense, buttery, and decadent, these dessert bars are finger-licking delicious. Honey-and-ginger-soaked strawberries make the perfect tart-sweet topper. You could also try blueberries with a bit of shredded lemon peel or a simple glaze of powdered sugar and tangerine juice.
Spring Green Fried Rice
Better-than-takeout fried rice can be made in your kitchen. Even better, our version is heatlhy, budget-friendly, and packed with edamame. The trick to its awesome flavor? Beat together soy sauce and eggs before adding them to your skillet.
Artichoke and Tomato Pasta
Pantry staples, like canned tomatoes and jarred artichoke hearts, shine in our quick basil and Parmesan-topped pasta dinner recipe. For a fun pasta change-up, try bucatini in place of spaghetti. It's slightly thicker and stands up to our chunky garlic sauce.
These powdered sugar-dusted lime and lemon bars are begging to be brought to your next spring potluck. Their irresistible citrus flavor and cute lemon and lime peel garnish means they're sure to be the hit of the buffet table.
How to Make Lemon Lime Bars
Our editor Maggie shows you how easy it is to make delicious lemon bars with alternating layers of lime.
Grilled Chicken with Lemon-Cucumber Relish
We're crazy for cumin right now. So we used this natural immunity booster (it's loaded with iron) to season chicken breasts. A slightly sweet cucumber and lemon relish ties this light and healthy dinner together.
Tangy Grape and Apple Slaw
Raw unpasteurized sauerkraut brings healthful probiotics, plus vitamins and fiber, to our zippy grape, apple, and Brussels sprouts slaw. Trust us—you're going to love the bright flavor in this modern salad recipe.
Apricot Stack Cake
Stack cakes are on-trend this season. We laced ours with lime and honey, and piled it high with whipped cream and juicy apricots. Make prep a breeze: Cook the layers on your stove-top griddle just like you would flapjacks. Then layer in a springform pan. Genius!
How to Make Apricot Stack Cake
Watch as our editor Nancy shows you how to make a cake that's light, fluffy, and bursting with sweet apricot filling.
Herb-Roasted Chicken with Spring Vegetables
A poultry roaster takes the guesswork out of cooking this grilled whole chicken. We filled a tube in the center of the roaster with lemon juice, tarragon, and garlic to infuse the grilled chicken with amazingly bright, springy flavor.
Spice and Honey Roasted Carrots
Hot off the McCormick trend report, dukkah, an aromatic Egyptian mix of hazlenuts and spices, is the newest spice to watch. Make it yourself on your stove top and store for up to two weeks. It transforms cooked carrots (and other veggies) into an irresistible side dish.
Coconut Cheesecake Bars
Cheesecake bars take a walk on the wild side with coconut in the crust and filling, and a tropical mango topper. We love the big flakes you get from raw chip coconut, which can be found in health food stores, but unsweetened shredded coconut works just as well.
Thai-Style Tuna Burgers
Turn canned tuna into a deliciously juicy ginger and Sriracha-laced burger. For a meal that is good for your family (and the ocean), look for sustainably caught, low-mercury tuna in your grocery store. If using a brand packed in oil or water, drain tuna before using.
Best-Ever Strawberry Rhubarb Pie
Finally, a piecrust that really is a cinch—no rolling pin required! Jamie Oliver's technique includes forming pie dough into a log and freezing it. Then, just slice it into medallions and press to form a crust and pretty topper. Oh—and the ginger-infused, strawberry-rhubarb filling is amazing, too.
Homemade Vanilla Yogurt
Love yogurt? Investing in a yogurt maker opens up a world of delicious possibilities. For tasty vanilla yogurt, the key is vanilla bean paste, which can be found in the baking aisle of any grocery store. For thicker, Greek-style yogurt, use whole milk and strain with cheesecloth overnight.
Chocolate and Mango Yogurt
Inspired by flavors featured in the chic Soho yogurt bars in New York City, we stirred mango, chocolate, mint, walnuts, and honey into creamy vanilla yogurt. Start with homemade yogurt or purchased Greek yogurt.
Curried Pork Burgers
What makes our juicy, open-face burgers so irresistible? We swapped out beef for pork and added Worcestershire and curry powder into the mix. Thick sliced Texas toast holds up this bold-flavored burger.
Peach-Caramel Blondie Bars
We can't think of a better spring dessert than peaches, pistachios, and dulce de leche layered on a white chocolate-topped crust. Find dulce de leche in the Mexican section of your grocery store or substitute caramel ice cream topping. Be sure to line your pan with buttered foil to make removing the bars a breeze.
Sweet Peppers Stuffed with Applewood Bacon Risotto
A silicone roasting laurel makes it easy to corral and cook a batch of sweet peppers filled with bacon and Parmesan-loaded risotto.
Nut milks are surprisingly simple to make and are a tasty alternative to dairy milk. Our walnut milk recipe is ready to drink in a little over an hour. Turn the milk into a refreshing smoothie by blending a cup of walnut milk with a cup each of vanilla yogurt and medjool dates. Add a splash of vanilla and a pinch of cinnamon.
Spring Vegetable Soup
A pressure cooker that also slow cooks? Sign us up! To make this bean and potato soup, we first pressure-cooked veggies to puree into a thick broth, then slow-cooked our soup to simmered perfection.
The name gives away the easy technique to keep kale silky-smooth without any cooking. Just massage lemon juice, olive oil, and a little salt into this leafy green, and you've got an instant kale side dish.