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11 Recipes We Tried And Loved This Month

Here’s what our editors and writers are making in their own kitchens.

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1. Shaved Asparagus Pizza

I've made Smitten Kitchen's asparagus pizza twice in two weeks even though asparagus still costs like $14 a stalk here in NYC because it is that good.

I thought shaving the asparagus stalks would be huge pain but it truly takes like 10 minutes max (even with my kind of crappy peeler) and creates this crunchy-earthy-amazing topping that I can't stop thinking about. That's about as hard as this recipe gets, especially if you use store bought pizza dough like I did.

Hot tips: The cheeses are very forgiving — I followed the recipe and used Parmesan and mozzarella the first time, and then the second time I tried Romano and Gruyère, which were also excellent. Someone in Smitten Kitchen's comment section said they snuck a little layer of ham under the asparagus, which is probably euphoric. There's also talk in the recipe of cracking some eggs on top, which would be a pretty perfect June brunch!" —Rachel Christensen

Get the recipe here.

2. Classic Pound Cake With Macerated Strawberries

This cake is the perfect canvas to celebrate the beginning of berry season. It's dense and moist, and it soaks up all the wonderful fresh berry juices. I topped mine with sliced strawberries macerated in sugar, lemon juice, lemon zest, and chopped basil. Just toss it all together and let it sit for about 30 minutes before serving. The strawberries give off a flavorful juice that is perfect for pouring over the cake. Serve it with whipped cream and you have the perfect summer dessert.Jesse Szewczyk

Get the recipe here.

3. Parchment-Baked Salmon

I made this salmon with potatoes and asparagus en papillote. Despite the fancy French name, this meal with insanely easy to make. It was as simple as chopping up some veggies, laying them on a piece of parchment paper, placing a piece of salmon on top, and drizzling the whole thing with some olive oil, salt, and pepper. The result was perfectly cooked salmon that tasted amazing. I think this is an awesome recipe for anyone who is afraid of cooking fish, because it really was so easy (and there was virtually no clean-up) —Hannah Loewentheil

Get the recipe here.


4. Rustic White Bread

Sara Kate Gillingham / Via

I kneaded bread for the first time and it was SO EASY. I used this recipe with minor tweaks (I used bread flour instead of all purpose flour, and baked it in a Dutch oven instead of a cloche).

I've been on a bit of a bread-making kick, but up until now I've only made no-knead bread — the idea of kneading bread by hand was really intimidating! This was shockingly easy (and even more shockingly NOT MESSY), and only took 10 minutes of kneading. I could really tell a difference in the density and elasticity of the dough, and the resulting bread was hands down the best I've ever made. It had a light, consistent crumb and was much more flavorful than the no-knead loaves I've made in the past! 10/10 will definitely make again (probably this weekend, if I'm being honest with myself.)Cates Holderness

Get the recipe here.

5. Cheesy Buffalo Chicken Spaghetti Squash Bowls

These are super easy to make and healthy! I make a lower-calorie version that doesn't include the butter or dressing and substitutes in low-fat mozzarella. It's very filling and is great if you are trying to cut down on calories but still eat something that tastes good and satisfying.Taylor Miller

Get the recipe here.

6. Caramelized Brown Butter Rice Krispie Treats

Every time I bring these to a party, and I've done it three times now, it's the same: Guests go for all the other desserts first, until someone decides to take pity on the plate of Rice Krispies Treats. Then they go back for a second one, and loudly exclaim "What is in these?" or "These are NOT normal Rice Krispies Treats." Others start to try them, and the plate is empty before the end of the night.

It's hard to describe how these taste, besides wonderful. They're not caramel flavor, just caramelized. The ingredients are the same three you're used to, although with adjusted proportions. (Because I add vanilla to any dessert I make, I usually add a teaspoon of vanilla, and sometimes brush the tops with vanilla bean paste — but they're still mind-blowing without.)

You do brown the butter in the beginning, which is slightly challenging, but as long as you follow the directions and keep stirring it frequently, you'll be able to notice the changes in the butter's stages, until it settles to a caramelized nut brown. It will smell wonderful.

After that, it's just the marshmallows (which you caramelize a bit, too), and the Rice Krispies. Before you know it you're pressing the treats into a pan with wax paper — if you can stop stuffing your mouth with gooey bites before they've cooled. They take me about 25 minutes from cold butter to wax-paper press, despite the recipe's 15-minute claim, which is still pretty fast for a baked good. But if you decide to do 'em for a bake sale, maybe hand out bite-sized samples, because no one will believe you until they actually try 'em. —Natalie Brown

Get the recipe here.

7. Funfetti Cake

Jesse Szewczyk / BuzzFeed

Every time I go on Pinterest, I see Molly Yeh's internet-famous funfetti cake. It's the quintessential celebration cake, adorned with marzipan bunting and shimmering sprinkles. One of the tricks that Molly shares in this recipe is to use clear vanilla extract. The colorless extract will give you a bright white cake while the nostalgic flavor will bring you right back to your childhood. Although the decorations may seem impossibly cute, they're nothing but marzipan mixed with food coloring. Make this for your next celebration and you won't regret it! —Jesse Szewczyk

Get the recipe here.


8. Berry Torte

Marie Telling / BuzzFeed

First published in 1983, the New York Times' original plum torte recipe has become one of the publication's most famous and most popular recipes. Make it once and you'll understand why: It's so easy it's almost impossible to mess up, and the result is always a stunner.

But the best thing about this torte is that you can basically sub the plums for any seasonal fruit you'd like. I've made this recipe with plums, pears, and apples, but my favorite iteration so far has been with berries. I lay a mix of blackberries, blueberries, and raspberries at the bottom of my pan, cover it with the dough and pop it in the oven. The result is so delicious, I wish I could have it for breakfast, lunch, and dinner for every day of the summer. —Marie Telling

Get the recipe here.

9. Paleo Banana Nut Muffins

I've recently decided to switch to a paleo-based diet, which means my usual breakfast of overnight oats is off the menu. But because I workout in the mornings before work, I'm always starving and need a big breakfast. These muffins are filling, and way more delicious than you'd think anything with the word "paleo" in it could taste. I either eat them plain, or cut them in half and make a little muffin peanut butter sandwich. So damn good. — Jemima Skelley

Get the recipe here.

10. Vegan "Bacon" and Cabbage

Kate Lewis / Fair Winds Press / Via

I don't know about you, but I find myself going through phases when it comes to vegetables. I'll get really excited about a specific veggie or herb and cook many recipes with it until I move on to the next. This recently happened again with cabbage, of all choices. I had a goal to make my favorite Ethiopian foods at home, and after many bowls of homemade atakilt wat I needed something new.

Enter Vegan Pressure Cooking by JL Fields and a brand-new obsession with my Instant Pot. This vegan edition of bacon and cabbage was a taste that I'd never really had before and it's become a new go-to.

It's quick to assemble and even quicker if you have an electric shredder of some sort to take care of chopping up the cabbage. I've found that the Sweet Earth and LightLife brands of fake "bacon" held up the best in the pressure cooker. It also keeps for days and might taste even better as your leftover lunch somehow?? Delicious, to say the least. — Whitney Jefferson

Get the recipe here.

11. Matcha Pie

Jesse Szewczyk

This recipe (based on Four & Twenty Blackbird's famous pie) is hands down the best custard-based pie I have ever made. The filling is incredibly silky and deceptively easy to make. Just mix all of the ingredients in a bowl and pour them into a pie shell. I used this matcha and dusted some on top for a prettier presentation. —Jesse Szewczyk

Get the recipe here.