Garlic & Onions

How To Make Garlic Aioli: The Easiest, Simplest Method — Saucy Summer Recipes

If there was ever a strong case for making your mayonnaise at home, aioli is it. The key to making the best version at home is tempering the robust flavors of the garlic with a gentle hand. The resulting sauce is a knock-out, full of flavor and ideal for elevating frozen french fries, roasted vegetables, or even poached fish. Aioli is best in small batches, so it's great for learning the principals of emulsions without wasting time or ingredients. In this cooking lesson, we'll walk you through making aioli step by step for the most gorgeous garlic mayonnaise you'll ever taste.

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Recipe: 3-Ingredient Roasted Lemon Sauce — Recipes from The Kitchn

(Image credit: Joe Lingeman)

You know lemons as the sunny citrus fruit that bring a pop of bright flavor to any dish with just a small squeeze of juice. Now I want to introduce you to another of side of lemons — the mellow, sweet side coaxed out from roasting. When partnered with roasted garlic and a few glugs of olive oil, in no time it's transformed into a rich, sweet sauce with a faint bitter edge.

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Recipe: Hot Corn Casserole — Quick and Easy Weeknight Sides

(Image credit: Joe Lingeman)

As soon as those ears of sweet corn hit the market, take a night to enjoy them as they are, piping-hot with lots of butter. Then immediately move onto this warm and creamy corn casserole, because it is the most irresistible way to use up a few ears of sweet corn. It's cheesy and indulgent, although the mix of tender kernels of corn, veggies, fresh herbs, and a pop of heat keep it in check so it's not too heavy for summer.

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Recipe: Skillet Ratatouille Cobbler — Quick and Easy Weeknight Sides

(Image credit: Maria Siriano)

Ratatouille, the humble French vegetable stew, just begs for some crusty bread to sop up all its tasty juices. But let's take it one step further and make it even easier. Throw that perfect trifecta of summer vegetables — tomatoes, eggplant, and summer squash — into a hot skillet without cooking them, then add a scoop of thyme-scented biscuit dough right on top. After an hour in the oven, you're digging into a savory vegetarian cobbler. It's the perfect summer dish next to grilled meats or a crisp green salad.

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Recipe: One-Skillet Salsa Pork Chops — Quick and Easy Weeknight Dinners

(Image credit: Joe Lingeman)

The only thing better than having fast-cooking pork chops in my midweek meal plan is when they're extra juicy from simmering in salsa, and the whole dinner hits the table in a single skillet. If you are a fan of saucy foods, be prepared to swoon over these pork chops. They're cooked on the stovetop in a chunky salsa that's punched up with a splash of balsamic, so each bite has just the right balance of sweet, spicy, and tangy.

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How To Grill Juicy, Flavorful Shrimp — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Here's why you need to learn how to grill shrimp: This affordable crustacean is the fastest-cooking protein you can throw on the grill, it feels fancy but is fast enough for a weeknight, and it can do double duty as either an appetizer that cooks while the main grilled event rests or as the main event itself. Plus, shrimp takes readily to a host of flavors, including the smoky ones that we know and love from the grill.

It does require some consideration before it goes on the grill. Namely, how does one keep the shrimp from falling into the grill or overcooking and becoming tough and dry over the hot heat? The answer is skewers and yogurt, my friends. Curious? Let's light up the grill and literally put shrimp on the barbie (had to, sorry).

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