Recipe Roundup

What to Cook This Weekend: July 6–8

The 4th of July is over, but the weekend is just beginning. Keep the party going with soda can cocktails, coconut-lime popsicles, and smoky wedge salads.
A hand holding a serving spoon over a platter of celery sliced on the bias shredded chicken wedges of fresh apricot mint...
Photo by Chelsea Kyle, Food Styling by Anna Stockwell
  • Two bowls of steel cut oats apple slices blueberries and pecans with two spoons on white cloth backdrop.
    Photo by Colin Price
    1/11

    Brown Butter Steel-Cut Oatmeal

    If you indulged a little more than you wanted over the 4th, a bowl of oats will be healthy and satisfying—and they can be made right in the Instant Pot. Steel-cut oats have a chewy, hearty texture. Taking the extra step of browning them in butter gives the oatmeal a toasty, rich flavor.

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  • Photo by Tara Donne, food and prop styling by Ali Nardi
    2/11

    Bacon, Egg, and Tomato Toast

    Fry up bacon, tomatoes, and eggs all in the same skillet for this seasonal upgrade on the classic breakfast sandwich.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    9/11

    Southern Peach Cobbler

    In this summery cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    10/11

    3-Ingredient Creamy Coconut-Lime Ice Pops

    These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor; lime zest lends a lovely floral note.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    11/11

    Salty Paloma Soda Can Cocktail

    This addictive grapefruit and tequila cocktail, served right in the can, is refreshing, subtly sweet, and salty. Take it to the beach with you!

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