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Patty Catalano
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Tag: occasion:back to school
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This Creamy Lemon-Dill Sauce Is So Good, I've Already Made It Twice This Month
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Place garlic, lemon zest, 1 1/4 cups heavy cream, 1 1/4 cups low-sodium vegetable or chicken broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini (it will be halfway submerged in the sauce). Cook, stirring frequently to prevent the tortellini from sticking, until tender and warmed through, about 6 minutes for refrigerated tortellini or 10 minutes for frozen tortellini.
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Kristina Razon
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You Only Need 3 Ingredients for This Creamy Strawberry Smoothie
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.My absolute favorite smoothies to sip are super creamy ones packed with big fruit flavor. It also helps that they’re really pretty. This classic strawberry banana smoothie checks all those boxes: It has the prettiest bright pink color, is bursting with the sweetness of strawberries and bananas, and is just creamy enough thanks to the addition of whatever milk you have in your fridge. Best of all, you only need three ingredients and five minutes to make it.
Key Ingredients in a Strawberry Banana Smoothie
Do You Need to Put Ice in a Smoothie?
You don’t need ice in a smoothie. Instead, go for frozen fruit. It adds more flavor, keeps the smoothie from tasting watery, and gives the drink that signature icy consistency.
How to Make a Strawberry Banana Smoothie
Strawberry Banana Smoothie Variations
This creamy smoothie is absolutely delicious as-is, but there are also quite a few variations, whether you want to add a boost of protein, squeeze some greens into your day, or just give it a fun twist.
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Kelli Foster
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This Five-Ingredient Honey Garlic Salmon Is My Family's Most Requested Dinner
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Flip the salmon and cook for 2 minutes. Add the garlic and cook until fragrant but not browned, about 15 seconds. Pour the sauce over the salmon. Cook, spooning some of the sauce over salmon as it cooks, until the sauce is thickened and reduced by about half, and the salmon is just cooked through, 3 to 4 minutes. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done. Garnish with thinly sliced scallions if desired.
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Kelli Foster
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Creamy Grape Salad Will Disappear In Seconds This Thanksgiving
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Amelia RampeAmelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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Amelia Rampe
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