Summer means long days filled with outdoor activities and impromptu weekend gatherings. So when the temperature rises, keep the cooking time to a minimum and the kitchen cool with our favorite no-cook summer recipes.
In Season: Flavorful, slightly bitter escarole thrives in cool weather. It grows from fall through winter, and can be found year-round in most supermarkets. What to Look For: A head of escarole looks like curly lettuce and can be as small as a softball or as large as a soccer ball. Choose firmly packed heads with unblemished leaves. How to Store: Wrap escarole in paper towels and store in an unsealed plastic bag in the refrigerator for up to four days.
In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots. How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter.
Chicken soup and stew recipes from Martha Stewart and Everyday Food, including chicken noodle soup, chicken and rice soup, cock-a-leekie, tortilla soup, posole, Asian chicken soup, chicken and dumplings, slow-cooker chicken stew, chicken and butternut squash stew, and lots more.
Our collection of easy recipes allow you to have a comforting bowl of homemade soup for lunch, on its own or paired with salads and sandwiches. Choose from classics such as chicken noodle, tomato, minestrone, split pea, vegetable, and tortilla soup.
A simmering pot of chili will warm up any occasion; it's the quintessential recipe for stress-free entertaining. Set out the chili alongside bowls full of colorful toppings and crisp tortilla strips, and let your guests help themselves.