Alongside my favorite summer meals—I count pasta al limone and grain salads among them—I’m always down for anything that puts classic Mexican flavors front and center. (The more spice and the zippier the bite, the better in my book.) That’s why I constantly have these sheet pan chicken fajitas on repeat.

My current favorite answer to the “what to cook for dinner tonight” conundrum? These sheet-pan chicken fajitas that are quite literally made completely on one sheet pan. When you line that pan with foil or parchment paper, the dreaded after-dinner clean-up becomes nonexistent.

Why You’ll Love These Sheet-Pan Chicken Fajitas

The key to making sheet-pan chicken fajitas with only a handful of ingredients is all in how you season it. This meal relies on boneless skinless chicken breast or tenderloins, bell peppers, and onions (doesn’t get more basic than that), and a generous sprinkle of taco seasoning that amps up the flavor. A high-quality store-bought spice blend is full of all the same herbs and spices I’d mix up myself, but so much quicker.

Tips for Making Healthy Chicken Fajitas

Tex-Mex often gets a bad rap for being greasy or heavy, and while that may be true in a restaurant setting, dishes like these chicken fajitas prove that Tex-Mex can be full of veggies and protein.

• The base. Use corn tortillas if you want to keep them gluten-free (or like me, you just prefer the taste of corn tortillas over flour). You could also make an amazing fajita salad by tossing this mixture with some shredded lettuce and pico.
• See ya grease. Making these on a sheet pan in the oven allows you to use way less oil than making them in a skillet. (Simply toss with a little olive oil before cooking.)
• Fresh, flavorful toppings. Top them with more veggies: guacamole, pico de gallo, and cilantro. I also love a dollop of sour cream right at the end.

How I Make Five-Ingredient Chicken Fajitas

Before anyone protests that my math is off, I should probably clarify that when I say “five ingredients,” I’m not including pantry staples: olive oil, salt, and pepper. Also, the toppings to serve are optional, so… they don’t count. OK?

For a party, set out the fillings and garnishes with a stack of just-charred tortillas, and let everyone dig in. Summer is served!

Sheet Pan Chicken Fajitas

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★★★★★

5 from 1 review

• Author: Camille Styles

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These Sheet Pan Chicken Fajitas only have five ingredients—they’ll be your new weeknight go-to.

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Ingredients

Units USM

• 1 pound skinless boneless chicken breasts or tenderloins, cut into 2-inch pieces
• 1/4 cup olive oil, plus 2 tablespoons (divided)
• Zest and juice of 3 limes
• 2 tablespoons taco seasoning or chili powder (divided)
• Kosher salt and freshly ground black pepper
• 5 mixed peppers of your choice (bell peppers, poblanos, etc.)

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Instructions

1. Preheat oven to 425 F.
2. In a shallow baking dish, combine ¼ cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and several grounds of pepper. Whisk together, then add the chicken. Set aside to let marinate while you prep veggies.
3. Cut peppers in half lengthwise, remove stem and seeds and cut into 1/2-inch slices. Peel and halve the onion and cut it into 1/4-inch slices.
4. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1 tablespoon taco seasoning, and a big pinch of salt and pepper. Move to one side of the sheet pan.
5. To other side of the sheet pan, add the chicken, leaving excess marinade in the bowl. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, about 15 minutes. Crank up the oven to broil and broil until charred, about 5 minutes.
6. Char the tortillas by holding them over a gas flame with tongs for about 1 minute per side. Keep warm in a tortilla warmer, or a gallon-sized ziplock.
7. Serve chicken and vegetables with tortillas, guacamole, pico, sour cream, and cilantro. A margarita wouldn’t hurt either. Eat!

The post These Sheet Pan Chicken Fajitas Only Have 5 Ingredients—And They’re Insanely Delish appeared first on Camille Styles.

These were the homemade snacks my brother and I got to choose from when we got home from school. (Lucky, I know.) More often than not, my mom had the ingredients prepped and ready to go for us to assemble on our own. (Again: lucky.) As a result, we very quickly learned how to cook these dishes and snacks for ourselves. And so, this corn toast recipe is my little love letter to the always craveable, always satisfying afternoon snack.

Spicy Corn Toast Ingredients

Afternoon toasts don’t need to be boring. There are countless ways to spice up your everyday avocado toast—and hello, it’s time ricotta toast had its moment. And to add to your summer toast repertoire, this spicy corn toast is here to celebrate the season in all of its sunshine-soaked glory. With sweet kernels of corn, melty cheese, crunchy bread, and a kick of spice, this toast takes the warm-weather flavors over the top. Oh, and did I mention it all comes together in 15 minutes? Incredible, I know.

The ingredient list for the no-recipe recipe is pretty short, but they all come together to form the perfect bite.

Sourdough. I love a good quality sourdough from the market when I can grab it. But use whatever bread you have on hand.

Corn. Fresh, frozen, or canned, any version you have works.

Bell peppers. I like using both red and green bell peppers.

Jalapeño. I’ve used fresh and/or jarred pickled jalapeños. Both work perfectly, it just depends on what you’re craving.

Cheese. The meltier the better. Mozzarella, cheddar, or another melty option works best.

Garam masala. You can find this in most grocery stores in the spice aisle.

Red chili powder. This is optional, but I like the extra kick of heat.

Cilantro. The freshness of the cilantro is a must, but I also like adding chives or green onions when I have them.

Limes. A big squeeze of lime juice over your toast at the end helps bring out all the flavors.

How to Prepare This Corn Toast

This is the ultimate make-ahead snack. My mom would chop all the peppers and toss them with the corn and spices to keep in the fridge in an airtight container. Then, when the toasts were ready to assemble, she would add a bit of cheese. That’s it!

To prepare the toasts, line a sheet tray with parchment for easy clean-up, and place on your sliced bread on top. Pile each piece of bread high with the corn topping and add extra cheese on top so it gets nice and melty. You can air fry, broil, or bake to your desired doneness. Sometimes I like a melty gooey toast, but I also occasionally like to toast it a bit longer so the cheese on top gets extra crispy. Toast to your heart’s content!

Tips for Serving

Trust me, this corn toast is delicious on its own, but my brother and I have developed a few iterations that are just as tasty.

Top with a blend of mixed herbs or mint chutney. Finely chopping herbs like dill, cilantro, and green onions with a ton of lime or lemon juice makes this extra addictive. Plus, the herbs’ freshness plays so well with the melty cheese. A mint chutney is also perfect here. And a heavy squeeze of ketchup is also incredibly delicious on this toast.

Serve with avocado and lemon. Thin slices of avocado with a big squeeze of lemon make this toast a bit more hefty. It’s the perfect easy lunch or simple dinner. I’ve even topped it off with an egg and a side salad for a delicious AM meal. The options are endless.

Keep scrolling for the recipe!

Spicy Masala Corn Toast

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Suruchi Avasthi
• Total Time: 15 minutes
• Yield: 2

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An easy toast that’s packed with flavor—and perfect for any time of day.

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Ingredients

Units USM

• 2 slices of sourdough bread
• 1 cup corn kernels, fresh or frozen and thawed
• 1 bell pepper, chopped
• 1/2 jalapeño, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese
• For serving: chopped cilantro, lime juice, chutney, etc.

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Instructions

1. Prep the corn. To a mixing bowl, add the corn, bell pepper, jalapeño, garam masala, chili powder, and salt and pepper. Optional: add a portion of your cheese. Mix until combined.
2. Add bread to a lined sheet tray and spoon over the corn mixture. Top with remaining cheese.
3. Broil in the oven until cheese is melty and golden brown.
4. To serve, top with freshly chopped cilantro, lime juice, salt, or toppings of choice. Enjoy!

• Prep Time: 10
• Cook Time: 5

Keywords: toast, corn, masala

The post Trust Me, This Spicy Corn Toast Puts Every Other Snack to Shame appeared first on Camille Styles.

Sabre Ivory Flatware

$68 at Casa Zuma

Let’s talk about what makes this dish so special. The high heat cooking creates a smoky, caramelized flavor in the cabbage, transforming this humble vegetable into something surprisingly sophisticated. Paired with a creamy, nutty cashew sauce, it’s an irresistible combination that will leave you going back for more. This charred cabbage makes a hearty (and incredibly affordable) side dish to serve a crowd, and it’s equally perfect as a vegetarian main course.

Sabre Serving Utensils

$139 at Casa Zuma

How to Make Charred Cabbage With Cashew Cream

Step 1: Prepare the Cabbage

Start by preheating your oven to 425°F. Cut the cabbage into wedges—about 12 per cabbage, depending on its size. Place the wedges on a baking sheet, drizzle generously with extra-virgin olive oil, and sprinkle with salt. Roast in the oven until the edges are charred and the cabbage is tender, about 25-30 minutes.

Step 2: Make the Cashew Cream

While the cabbage is roasting, it’s time to make the cashew cream. In a blender, combine the raw cashews, water, tahini, garlic, honey, cumin, and lemon juice. Blend until the mixture is smooth and creamy. If the cream is too thick, add a bit more water until you reach your desired consistency.

Step 3: Put It All Together

Spread the cashew cream evenly on the bottom of a serving platter. Arrange the roasted cabbage wedges on top of the cream. Garnish with chopped parsley, grated parmesan, and either toasted seeds or chopped cashews for crunch.

12″x16″ Nonstick Aluminized Steel Baking Sheet – Figmint

$9 at Target

Tips for Perfection

High Heat is Key

Don’t fear the high oven temperature. It’s essential for getting that beautiful char on the cabbage.

Cashew Soak

If you have the time, soak the cashews in water for a few hours before blending. This will make your cashew cream even smoother.

Customize Your Garnish

Feel free to get creative with your garnish. Try adding pomegranate seeds for a burst of sweetness or a sprinkle of smoked paprika for extra depth of flavor.

Sharing Platter

$74 at Casa Zuma

You heard it here first: cabbage is about to become the new Brussels sprouts (i.e., the next previously “boring” ingredient that suddenly makes a sexy appearance on every restaurant menu!). This recipe is proof that sometimes the simplest ingredients make the most unforgettable dishes. It’s all about the combination of flavors and texture—and a little char never hurts either!

Scroll on for the recipe for this charred cabbage with cashew cream, and be sure to leave a comment and a star rating if you give it a try—I’d love to hear what you think!

Charred Cabbage With Cashew Cream

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles

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An addictively delicious side dish, this charred cabbage with cashew cream is perfect for any time of year.

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Ingredients

For the cashew cream: 

• 1/2 cup raw cashews
• 1/3 cup water
• 2 tablespoons tahini
• 1 garlic clove
• 1 tablespoon honey
• Pinch of cumin
• Juice of a lemon

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Instructions

For the cabbage: 

1. Cut cabbage into wedges (about 12 per cabbage, based on size). 
2. Add EVOO, salt, and roast at 425 until charred and tender.

For the cashew cream: 

1. Blend until smooth. 
2. Place on bottom of serving platter.
3. Top w/ cabbage.
4. Garnish w/ chopped parsley, parmesan, and toasted seeds or chopped cashews. 

The post This Charred Cabbage With Cashew Cream Has Main Character Energy appeared first on Camille Styles.

In the hottest months of the year, you cannot beat a refreshing scoop of peak-summer fruit sorbet as a light treat to cap off a meal. I love to order one at a restaurant, but when it came to my own attempts at making fruit sorbet in a blender, I was always disappointed with the end result that was too icy and never creamy.

That is, until I unlocked my secret (incredibly simple) technique: I’m calling it the “double blend.” In today’s post, I’ll explain how it works, and share the recipe for this delicious no-churn fruit sorbet. With just a handful of ingredients and a blender, you can whip up an insanely delicious treat without the need for an ice cream maker.

The Secret to Creamy Fruit Sorbet: The Double Freeze

This no-churn fruit sorbet is the epitome of summer simplicity. It’s quick to make, bursting with fresh flavor, and doesn’t require any special equipment. The secret is all in the “double freeze” technique. In my previous attempts, I would always blend up the ingredients, pop in the freezer, then be met with a rock solid chunk of ice that was impossible to dig a spoon into.

With this technique, you remove the sorbet from the freezer, use a knife to chop it into some big chunks, then throw them back into the blender for a final whiz. This extra step ensures your sorbet is perfectly creamy and smooth.

Here Are the Basic Instructions

For the “base” recipe, let’s use this strawberry sorbet as our example. Further down the post, I’ll explain how to adapt this recipe for other flavors like homemade mango sorbet and lemon sorbet.

1. Prep Your Strawberries. Start by washing and hulling your strawberries. Place them in a blender and blend until you achieve a smooth puree.

2. Create the Simple Syrup. In a small saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar is completely dissolved. This simple syrup will add the perfect touch of sweetness to your sorbet.

3. Add a Zesty Kick. Remove the saucepan from the heat and whisk in the freshly squeezed lemon juice. The acidity from the lemon will enhance the natural flavor of the strawberries, making the sorbet tangy and refreshing.

4. Thicken It Up. Immediately whisk in the pectin or gelatin to the mixture. This step is crucial as it will give your sorbet the perfect consistency without the need for an ice cream maker.

5. Combine and Blend. Pour the mixture into the blender with the strawberry puree. Blend until everything is well combined.

6. Freeze and Blend Again. Line a loaf pan with plastic wrap and pour the mixture into it. Freeze for a few hours until the sorbet is solid. Once frozen, cut the sorbet into chunks and blend again until smooth. (If you’re feeling a bit indulgent, add a splash of cream for a richer texture.) This extra step ensures your sorbet is perfectly creamy and smooth.

7. Final Freeze. Transfer the smooth sorbet back into the loaf pan and freeze again until firm. This step is the final touch to achieving that perfect scoopable consistency.

8. Serve and Enjoy. Your no-churn strawberry sorbet is ready to be enjoyed! Scoop it into bowls or cones and enjoy.

How to Adapt This Recipe for Other Flavors of Sorbet

How to make mango, raspberry, peach, pineapple, or blueberry sorbet. All you have to do is swap three cups of your chosen fruit in place of the strawberries.

How to make lemon, coconut, or blood orange sorbet. These are slightly different because you’re using liquid (citrus juice or coconut milk) instead of the pureed fruit. You’ll skip the first step of puréeing, and instead you’ll add the liquid straight into the simple syrup before blending. I explain exactly how to do this in the recipe card below.

Tips for the Perfect Fruit Sorbet

• Freshness Matters. Use the ripest, freshest fruit you can find for the best flavor.
• Adjust Sweetness. If your fruit is very sweet, you might want to reduce the sugar slightly.
• Storage. Keep your sorbet in an airtight container in the freezer to prevent ice crystals from forming.

Other Recipes to Bookmark:

Lots more light and refreshing fruit desserts.

This summer fruit salad with crushed meringue is like a deconstructed pavlova—to die for.

A summer fruit fool with only four ingredients.

No-Churn Fruit Sorbet

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 1 hour 5 minutes

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A simple and delicious five-ingredient fruit sorbet made in the blender.

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Ingredients

STRAWBERRY SORBET:

• 1 pint strawberries
• 1/4 cup sugar
• 1/4 cup water
• Juice of lemon
• 3/4 teaspoon pectin (or can sub gelatin)
• Splash of cream (optional)

MANGO SORBET:

• Sub 3 cups frozen mango chunks for the strawberries

LEMON SORBET:

• 1/2 cup sugar
• 3/4 cup water
• 3/4 cup lemon juice
• 3/4 teaspoon pectin
• 2 tablespoons honey

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Instructions

STRAWBERRY SORBET:

1. Blend strawberries into puree.
2. Dissolve sugar in water over low heat.
3. Remove from heat, whisk in lemon juice and then pectin, and immediately add to the strawberries. Purée.
4. Transfer to a loaf pan lined with plastic wrap and freeze.
5. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
6. Freeze again. Eat!

LEMON SORBET:

1. Dissolve sugar in water over low heat.
2. Remove from heat, whisk in lemon juice, pectin, and honey. Blend to fully incorporate the pectin. 
3. Transfer to loaf pan lined with plastic wrap and freeze.
4. Remove, cut into chunks, blend until smooth with a splash of cream if desired.
5. Freeze again. Eat!

• Prep Time: 60
• Cook Time: 5

The post Finally: A 5-Ingredient Fruit Sorbet You Can Make In the Blender appeared first on Camille Styles.

With sweet summer strawberries, zesty lemon, a crunchy crumble topping, and a delicious cake base upgraded with the texture of cornmeal, this cake recipe is like if a coffee cake and strawberry shortcake had a baby. (Said differently: it’s delicious.)

I’m sharing all my cake-baking tricks and a few recipe notes below. Gather up your ingredients and let’s get baking!

Ingredients for Strawberry Olive Oil Cake

You probably have most of the ingredients on hand for this cake in your pantry already, but there are a few extras that’ll take it to the next level.

• Granulated sugar. The base of our sweet treat.
• Lemon zest. Rubbed into the sugar, it releases all that magical citrusy flavor.
• Olive oil. Use the good stuff—trust me, you’ll taste it.
• Eggs and egg yolk. The extra egg yolk helps add extra moisture to this recipe.
• Greek yogurt. I’ve made this with low-fat skyr and it works just fine, but you can also use full-fat.
• Flour. All-purpose is perfect.
• Baking powder. To help our cake rise.
• Salt. No baked good is complete without it.
• Strawberries. This cake’s pièce de résistance—and what solidifies it as a summer-coded treat.

Tips for Baking

Having tested this recipe quite a few times, I’ve picked up a few notes along the way.

• Rub your lemon zest into the sugar. Using your fingers, rub the zest into the sugar until it becomes sandy in texture and the lemon is fragrant. This is the best way to get the most flavor.
• Pulse the polenta in the food processor. I like the little crunch that the polenta adds to the cake, but to ensure that I don’t end up with cornmeal pieces that are too large, I like to pulse the cornmeal in the food processor a few times to ensure it blends easily into the batter.
• Thinly slice the strawberries. I usually have qualms with fruits in cakes. They always end up soggy and making the batter soggy as well. By thinly slicing the strawberries and adding them to the top, they retain their bright flavor without adding extra moisture to the batter.
• Salt. Please add salt to your desserts. I’m begging. A pinch sprinkled into the crumble topping and incorporated into the batter elevates all the flavors.

How to Serve Strawberry Olive Oil Cake

After the cake is out of the oven, let it cool completely. Hard, I know. Once cooled, give the cake a little shake of granulated sugar. It makes everything look extra pretty and café-worthy. You can also pile freshly chopped strawberries or spoon strawberry jam on top to lean into the flavor. I also like to serve this cake alongside some freshly whipped vanilla cream or a scoop of ice cream. Pro tip: It also makes a delicious breakfast the next day served alongside a cup of coffee.

Store the cake in an airtight container on the counter for up to two days. But you’ll be lucky if it lasts that long. Keep scrolling for the recipe!

Strawberry Olive Oil Cake

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 1 hour

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The best summer cake with seasonal strawberries and olive oil.

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Ingredients

Units USM

For the Cake:

• 150 grams granulated sugar
• zest of 1 large lemon
• 1/4 cup olive oil
• 2 eggs
• 1 egg yolk
• 140 grams Greek yogurt
• 180 grams all-purpose flour
• 60 grams polenta/cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 – 6 strawberries, thinly sliced

For the crumble:

• 4 tablespoons butter at room temperature
• 60 grams all-purpose flour
• 75 grams granulated sugar
• pinch of salt

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Instructions

1. Make the crumble. Add all of the ingredients into a bowl and bring together until combined and dough comes together like a sugar cookie dough. Set aside.
2. Preheat oven to 350 F.
3. In a large mixing bowl, add the sugar and lemon zest. Rub the zest into the sugar until it feels like sand. Add the olive oil and whisk together.
4. Add the eggs and egg yolk and whisk until combined. Add the yogurt and whisk together until smooth.
5. Add the flour, polenta, baking powder, and salt. Slowly fold the batter together, making sure you don’t over-mix.
6. In a lined 8 inch cake pan, add the batter. Crumble over half of the crumb mixture. Layer over thinly sliced strawberries, then the rest of the crumble.
7. Bake in the oven for about 40 – 45 minutes, checking for doneness at 40 minutes. Remove from oven and let cool for 5 minutes before removing from pan and letting cool on a wire rack.
8. To serve, dust with powdered sugar and fresh strawberries. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: cake

Keywords: olive oil, strawberry, cake

The post I Bring This Strawberry Crumble Cake to Every Summer Gathering appeared first on Camille Styles.

Chicken Thighs vs. Chicken Breast: The Great Debate

I certainly used to be team white meat, but over the years, I’ve learned firsthand why most chefs will take thighs over breast any day. Because chicken thighs have more fat content compared to chicken breasts, they’re usually richer, juicier, and more flavorful. This also means they’re less likely to dry out on the grill.

Feel-Good Flavor

These grilled chicken thighs are not only delicious—they’re also packed with nutrients. Chicken thighs are:

• High in protein, supporting muscle growth and repair
• Rich in iron, essential for healthy blood cells
• A good source of zinc, boosting immune function
• Packed with B vitamins, vital for energy production

Plus, grilling is a healthier cooking method that requires little to no added fats.

Tips for Juicy Grilled Chicken Thighs

• Bring the chicken to room temperature before grilling for more even cooking.
• Use a meat thermometer to ensure doneness without overcooking.
• Let the chicken rest after grilling to retain its juices before you slice into it.
• Experiment with different herbs and spices in the marinade to suit your taste.

What to Serve With Spice-Rubbed Chicken Thighs

• A crisp summer salad.
• Refreshing watermelon and feta—with a spicy kick.
• A summer classic: simple potato salad with smoked chili aioli.
• A chilled glass of rosé or sparkling water with lemon.

This grilled chicken thigh recipe is more than just a meal—it’s an invitation to slow down, gather with loved ones, and relish in the simple pleasures of summer. So fire up that grill, and make some memories around the table this season!

Spice-Rubbed Chicken Thighs

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 8 servings

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These spice-rubbed grilled chicken thighs are an easy grilling recipe that will be on repeat this summer.

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Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons garlic salt
• A few grinds black pepper
• 2 tablespoons lemon juice
• 2 tablespoons olive oil, plus more for grill.
• 1 tablespoon honey
• 1/4 cup pitted green olives, chopped
• 2 lemons, thinly sliced
• Mint leaves and arugula, for garnish

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Instructions

1. In a medium serving bowl, stir together paprika, chili powder, cumin, oregano, garlic salt, and pepper. Add the chicken, then toss together to coat. 
2. Heat the grill or grill pan to medium-high heat. Use a paper towel to coat the grill gates with olive oil to prevent sticking. Grill the chicken until lightly charred and cooked through, turning occasionally, about 12 – 15 minutes.
3. Meanwhile, whisk together lemon juice, olive oil, and honey. 
4. Place the chicken on a serving platter, top with the olives, lemon slices, arugula, and mint, then drizzle with the vinaigrette. Enjoy!

• Prep Time: 5
• Cook Time: 15

Keywords: Grilled chicken thighs

The post Summer’s MVP: The 15-Minute Grilled Chicken Recipe You Need Now appeared first on Camille Styles.

Now, when I’m back in Austin, I’m committed to bringing that relaxed Cali vibe home. (Yes, even as I’m juggling the realities of a busy work schedule combined with carpooling our kids from one activity to another.) For me, the best way to lean into the summer spirit is to cook (and eat!) as many meals outside as possible. This shrimp taco recipe is the perfect excuse to enjoy an al fresco meal any night of the week. Let’s dive in—I’ll show you how easily they come together.

Ingredients for Grilled Shrimp Tacos

This is a short and sweet ingredient list—which I consider to be a baseline requirement for any great summer recipe. Here’s what to grab at the grocery:

• limes
• grapefruit
• honey
• garlic
• chili Powder
• mayo
• shrimp (peeled and deveined)
• cabbage
• corn Tortillas
• avocados
• cilantro
• jalapeños

How to Make the Best Shrimp Taco Recipe

Marinate the shrimp

The key to keeping this recipe simple is letting our ingredients do double duty. The marinade is also used as the base for the creamy sauce, and the grapefruit salsa uses several of the ingredients in the marinade. Because again—I like a short grocery list.

To make the marinade, you’ll whisk together the zest and juice from your citrus with honey, garlic, chili powder and olive oil. Then you place the shrimp in a bowl and pour half the marinade over it. You only want this shrimp to marinate for 30 minutes to an hour at most—longer than that, and you’ll risk starting to “cook” the shrimp in the citrus. (We’re not making ceviche here.)

Make the quick crema

This sauce plays a major role in giving this shrimp taco recipe tons of flavor. All you need for the creamy sauce is your reserved marinade that gets combined with either mayo or sour cream. You’ll toss a bit of it with our shredded cabbage for a five-second slaw, then reserve the rest to drizzle over the top of the finished tacos.

Toss together your salsa

I made grapefruit the star ingredient in this addictive salsa. It’s incredibly easy and takes these tacos to the next level. Simply toss together chunks of avocado and grapefruit, then add cilantro and adjust the jalapeño to add as much heat as you like. Double the recipe and serve it as an appetizer alongside tortilla chips.

How to cook shrimp for tacos

Trust me on this: the key to the most delicious shrimp is getting that char, which means that a quick cooking method is the way to go. I like to cook shrimp on high heat in a cast-iron skillet set over the grill grates. It allows you to get that quick sear, while also ensuring that your shrimp don’t fall through the grates.

Once you’ve placed the shrimp into the pan and heard that sizzle, resist the temptation to move or flip the shrimp until the first side is nice and caramelized.

Assemble your tacos

To serve, top a charred corn tortilla with some of your cabbage slaw, grapefruit salsa, and then the grilled shrimp. Garnish with cilantro and a drizzle of crema, and serve with lime wedges. Voila—the best shrimp tacos you’ve ever had.

Tips for Shrimp Taco Success

Change up the toppings

If you want to skip the salsa, just add slices of creamy avocado, bits of fresh cilantro and a few squeezes of fresh lime. Pico de gallo is always welcome!

Switch up the protein

You could turn these into fish tacos, using the same marinade, sauce, and salsa. Cod or halibut filets work great for this recipe.

Make it easy

I rely on a few key shortcuts when I make this shrimp taco recipe:

• Use a bag of pre-shredded cabbage.
• Buy raw shrimp that’s already peeled and deveined.
• Char the corn tortillas right on the grill, so you can keep all the cooking outdoors (with minimal clean-up!).

Grilled Shrimp Tacos with Grapefruit-Avocado Salsa

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★★★★★

4.5 from 8 reviews

• Author: Camille Styles
• Total Time: 50 minutes
• Yield: Serves 4

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These shrimp tacos are simply the best. With a citrus-honey marinade and zesty grapefruit salsa, it’s a quick summer dinner that’s prepared almost entirely on the grill—and perfect for entertaining.

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Ingredients

• Zest of 1 lime and 1 grapefruit

• 1/4 cup lime juice

• 1/4 cup grapefruit juice

• 1/2 cup honey

• 3 cloves garlic, peeled and minced

• 1 tablespoon chili powder

• 1 tablespoon olive oil, plus more for pan

• 1/4 cup mayo or sour cream

• Kosher salt and freshly ground black pepper

• 1 1/2 pounds large or jumbo shrimp, peeled, deveined

• 2 cups shredded green cabbage

• Corn tortillas, charred over grill

• For serving: cilantro leaves and lime wedges

For the grapefruit salsa:

• 1 grapefruit, peel and pith removed, and cut into segments

• 1 avocado, cut into chunks

• 1/4 cup chopped cilantro

• 1 jalapeño, seeds and ribs removed, chopped

• Kosher salt, to taste

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Instructions

1. Make the marinade: whisk together zest, juice, honey, garlic, chili powder, and olive oil. 

2. Place shrimp in a bowl, then pour half the marinade over it. Cover and refrigerate for 30 minutes.

3. Meanwhile, mix ¼ cup of the reserved marinade with ¼ cup of mayo or sour cream. This is your quick & creamy sauce. Refrigerate until ready to serve.

4. Make the grapefruit salsa: gently toss all ingredients in a bowl. Refrigerate until ready to serve.

5. Preheat grill to medium heat (375 F), and place a cast-iron skillet directly on the grates to preheat.

6. Drizzle olive oil on the bottom of the skillet, then place shrimp in the skillet and cook for 2 minutes. Baste the shrimp with the reserved marinade, then turn and cook for another two minutes, until opaque.

7. Remove from grill.

8. Toss the shredded cabbage with a couple tablespoons of the creamy sauce, and a pinch of salt and pepper. Set aside.

9. Assemble tacos: top a charred corn tortilla with slaw, salsa, and then shrimp. Garnish with cilantro and a drizzle of sauce, and serve with lime wedges. Enjoy!

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Method: Grilling

Keywords: Best shrimp taco recipe

The post Hands-Down, These Are the Best Shrimp Tacos of Your Life appeared first on Camille Styles.

As the creator behind the healthy cooking site Sprouted Kitchen, Sara is an expert at making fresh, delicious dishes accessible to an ever-expanding audience. Her recipes pair creativity with honesty—acknowledging that as much as we’d wish otherwise, our time in the kitchen is limited. Sara understands food as a core tenet of the larger pursuit of wellness. And though that translates to nutrition, nourishment also takes into account what’s possible with the resources we have.

A Simple, Healthy Summer Menu Everyone Will Love

What’s more, food is also a means of connection. It’s the foundation for intimate moments spent in the company of family and friends. Sara’s latest cookbook, Around Our Table, creates space for this comprehensive understanding of food. It’s the sort of cookbook that evolves alongside of you. Instead of being steeped in shifting food trends, it serves as a guide for how food can support your life—no matter the season.

We sat down with Sara to talk about the intention behind her latest release. As she reflects, Sara’s passion for incorporating food into a full life is evident. Her recipes are on-the-fly friendly, bringing color and creativity to the table while keeping things simple and streamlined.

Around Our Table: Wholesome Recipes to Feed Your Family and Friends

$33.49 at Target

Blackened Salmon With Tropical Pico

“This is your salmon for a crowd,” Sara writes in her cookbook. Whereas other salmon recipes forgo flavor for simplicity, Sara leans on fresh, heavy-hitting ingredients to streamline the prep and deliver a delicious meal, every time.

We also love that this salmon—and its accompanying pico—can be served in endless ways. Sara tops fish tacos with the pico or adds a little heft to the salsa with avocado for a standout, standalone appetizer. (With crunchy, salty chips, of course.)

Serving tips for your salmon abound. She enjoys it best “[…] generously seasoned and served with some punchy pineapple pico and avocado.” (I.e., the exact recipe you’re getting below.) “I serve it with coconut rice, but it could just as easily be wrapped into a burrito or even served over greens. This dish makes for excellent lunch leftovers, so don’t overthink the suggested serving number.”

And contrary to popular belief, salmon isn’t a year-round dish. Sara notes that you’ll find the freshest fish between May and September. And while frozen fillets work in a pinch, she advises staying away from “thin, flimsy tail-end pieces.”

With those expert tips in mind, read on for Sara’s blackened salmon recipe with tropical pico. And be sure to pick up Around Our Table for more recipes to keep in your everyday arsenal.

Excerpted with permission from Around Our Table by Sara Forte published by Hardie Grant Publishing, April 2024, RRP $40.00 Hardcover.

Blackened Salmon With Tropical Pico

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sara Forte
• Yield: 4-6 servings

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A crowd-pleasing dish you can make in a pinch, this Blackened Salmon With Tropical Pico is the standout recipe of the summer.

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Ingredients

Units USM

For the Tropical Pico:

• 2 cups / 330 g chopped fresh pineapple
• 1 ripe mango, diced small
• 1 Roma tomato, seeded and chopped
• 1 bundle cilantro, chopped
• 1/4 of a red onion, minced
• 1 serrano, seeded to taste and minced
• 1 lime, zest and juice
• 1/2 teaspoon sea salt
• A few grinds of freshly ground pepper
• Pinch of sugar

For the Salmon:

• 2 tablespoons olive oil + more for the pan
• 2 pounds / 900 g center-cut slab of salmon

For the Blackened Seasoning:

• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Pinch of cayenne pepper
• 1 teaspoon sea salt
• 1 tablespoon light brown sugar
• 1 teaspoon finely ground coffee
• 1/2 teaspoon freshly ground pepper

For the Coconut Rice:

• 1 cup / 200 g short-grain white rice, well rinsed
• 1 cup / 240 ml water
• 1 cup / 240 ml coconut milk
• Pinch of sugar
• Zest of 1 lime
• Sea Salt
• 2 large avocados, cubed
• Fresh cilantro and microgreens

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Instructions

For the Tropical Pico:

1. Put all the ingredients in a bowl and mix to combine. Keep covered in the fridge until ready to use.

For the Blackened Salmon:

1. Preheat the oven to 300°F / 150°C. Line a rimmed baking sheet with parchment paper. Spray or rub it with oil. Dry the salmon with a paper towel and place it on the oiled parchment sheet.
2. Mix all the blackened seasoning ingredients together. Mix in the oil and gently rub it all over the flesh of the salmon.
3. Start the rice. Combine the rinsed rice, water, coconut milk, sugar, lime zest, and salt together. Stir to mix. Bring the rice to a boil, then down to a simmer. Cover and cook for 18 to 20 minutes until cooked and tender. Set aside.
4. While the rice cooks, roast the salmon. Bake for 15 minutes, then turn the heat up to broil and cook another few minutes until the top starts to char. Timing will vary by oven, but assume somewhere in the 2-minute ballpark. The salmon should be cooked to about medium in that time; add 5 minutes to that first bake if you prefer it well done. Remove to rest.
5. Serve the slab of salmon over the rice on a platter, flaking it apart with a fork, with the avocado and pico over the top. Garnish with cilantro and microgreens.

The post Blackened Salmon With Tropical Pico Is Our Go-To Summer Meal appeared first on Camille Styles.

This dish is a flavor adventure that speaks to all the senses. Sweet potatoes slowly roasted to release their natural candy-like sweetness, then quickly charred for those crispy edges. A luxurious date-studded brown butter drizzled over the top. Crunchy seeds and peppery arugula to wake it all up and make you go in for another bite. Yes, these are that good.

Read on for how these charred sweet potatoes with dates come together. Warning: you may never make sweet potatoes any other way.

The Ultimate Healthy Summer Side

This dish not only offers a satisfying mix of textures and flavors but is also packed with vitamins, minerals, and fiber—it’s a recipe that will leave you feeling so nourished and energized.

Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. The seeds add a boost of healthy fats and protein, while dates bring a natural sweetness along with essential minerals like potassium and magnesium.

Ingredients You’ll Need

Gather a handful of simple ingredients to make this dish:

• sweet potatoes
• olive oil
• seeds (I like a mix of sunflower, pumpkin, and sesame seeds)
• butter
• dates
• honey
• Aleppo pepper
• arugula
• cilantro

How to Make Charred Sweet Potatoes With Dates and Arugula

1. Roast the sweet potatoes. You’ll roast them on a baking sheet with a little water and sealed with foil. This helps evenly roast and lightly “steam” the potatoes to get them extra tender.
2. Prepare the topping. This seedy sweet brown butter is where it’s at. You’re going to melt some butter over the stove, add your seeds, and lightly brown them. Then you add your dates, olive oil, honey, salt, and Aleppo pepper. HEAVEN.
3. Char the sweet potatoes. This is what takes these over the top. Warm some olive oil in a cast-iron pan, then cut the potatoes open and sear them cut-side down in the skillet to get those crispy bits.
4. Put it together. Top your charred sweet potatoes with the seed mixture, some fresh arugula and cilantro leaves, and a sprinkle of flaky salt.

Tips for Success

1. The perfect potato. Opt for medium-sized sweet potatoes that will cook evenly. And feel free to experiment with any type of sweet potato! Classic orange potatoes or yams are naturally sweet and not too heavy, whereas Japanese sweet potatoes are a bit more dense and starchy (also delish). And for something that feels really elevated, opt for purple sweet potatoes. The vibrant, colorful presentation is stunning.
2. Ideal substitutions. If you can’t find Aleppo pepper, red pepper flakes work just as well but use a bit less to manage the heat. Feel free to sub any type of seed, or even slivered almonds, in place of the pumpkin, sunflower, and sesame seeds I used here.
3. How to serve. This dish pairs wonderfully with grilled or roasted meats like this yogurt-marinated chicken. It can also stand alone as a hearty vegetarian main, with a green salad served alongside.

Feel free to meal prep the roasted sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving. Easy! Scroll on for the recipe for these sweet, savory, and extremely satisfying charred sweet potatoes with dates.

Charred Sweet Potatoes With Dates and Arugula

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 1 hour 50 minutes
• Yield: 8 side dishes or 4 mains

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These charred sweet potatoes with dates are a sweet and savory dish that pairs beautifully with grilled meats—and is hearty enough to standalone as a vegetarian main. Prepare to be obsessed!

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Ingredients

Units USM

• 4 sweet potatoes
• Kosher salt
• Olive oil
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon sesame seeds
• 2 tablespoons butter
• 5 dates, pitted and quartered
• 2 tablespoons honey
• 2 tablespoons olive oil, plus more for sweet potatoes
• Pinch kosher salt
• Pinch Aleppo pepper (or sub with less red pepper flakes)
• 2 cups arugula
• 1/2 cup cilantro leaves
• Flaky salt

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Instructions

1. Preheat the oven to 400 F.
2. Use a fork to prick the sweet potatoes a few times. Place on a baking sheet and pour ¼” water into the pan. Cover with foil and seal, then roast until tender, about an hour. Let cool.
3. In a small saucepan, heat the butter over low heat, along with the seeds, and cook just until butter and seeds begin to brown, 3 – 5 minutes. Stir in dates, olive oil, honey, salt, and Aleppo pepper. Remove from heat.
4. Heat a cast-iron skillet over medium heat, then add olive oil to coat the bottom of the pan.
5. Halve the potatoes lengthwise and then crosswise. (Each sweet potato will yield 4 pieces.) Sprinkle cut sides with a pinch of salt. Place sweet potatoes in pan, cut-side down.
6. Brown for 10 minutes in the pan. Transfer to a serving platter and top with seed mixture, arugula, cilantro, and flaky salt. Enjoy!

Notes

You can roast the sweet potatoes ahead of time and refrigerate, then char them and add your toppings just before serving.

• Prep Time: 20
• Cook Time: 90
• Category: Side dish

Keywords: Sweet potatoes

The post These Charred Sweet Potatoes With Dates Are So Simple—And Dinner Party-Approved appeared first on Camille Styles.

At first glance, this dish might seem basic to the extent of boring—but trust me, it’s anything but. After one bite, you’ll be shouting from the rooftops about its unassuming deliciousness and just how pretty it looks piled onto your plate.

The secret? Incorporating three kinds of tomatoes into the sauce. While my favorite jar of marinara has its time and place, by leaning on three different tomatoes, we’re building upon flavors and textures that meld into the most luxurious and delicious sauce I’ve ever had. Get ready, your new go-to summer dinner is here.

Burst Tomato Pasta Ingredients

Pasta. Use whatever shape you like, but for this recipe, I break out the spaghetti or bucatini. A noodle with lots of texture is also nice for helping the sauce cling to the pasta.

Sun-dried tomatoes. The low-key workhorse of any kitchen, sun-dried tomatoes are flavor-forward, briny bites of deliciousness. Plus, using the oil from the jar is a bonus bite of flavor.

Tomato paste. Another must-have ingredient to keep on hand, letting the tomato paste caramelize in the pan adds an element of umami. (This recipe’s je ne sais quoi factor.)

Fresh cherry tomatoes. It is summer after all. Use the best you can find and let them burst into sweet bites that balance the other ingredients’ savory flavor.

Shallots. Another bite of caramelized sweetness, I prefer shallots over onions, but use what you have on hand.

Garlic. Name a pasta that’s complete without it. I’m waiting.

Basil. For a fresh flavor, the herbaceous note is a must when paired with tomatoes.

Tips for Maximizing Flavor

While this is a very simple recipe, there are small steps you can take to lean in and create as much flavor as you can.

Caramelize the shallot and tomato paste. This is a must-do that takes a few minutes but is well worth the time. Cooking the shallots down brings out a lovely sweetness, and caramelizing the tomato paste until it goes from bright red to more of a brick-red color softens its acidity. Doing this step together also helps mellow out these ingredients’ flavors.

Burst the fresh cherry tomatoes. I like to add the cherry tomatoes to the sauce right before the pasta finishes cooking and heating them through until they begin to burst. To retain texture in the sauce, I don’t mind keeping the tomatoes mostly whole. However, to balance out the flavor, I burst and crush a few of them. This releases some of their sweet flavor and creates a saucy texture.

Finish the sauce with sun-dried tomato oil or butter. After your sauce comes together, I add just a bit more oil from the jar of sun-dried tomatoes or a pat of butter to help make it extra silky and smooth. Plus, it adds a warm and toasty flavor.

How to Serve Your Burst Tomato Pasta

A simple tomato pasta is never complete without a dusting of parmesan and a side of crusty bread. Sprinkle on a bunch of fresh basil and some red pepper flakes for added flavor and color. Because of its simplicity and ease—not to mention its standout presentation—this recipe is perfect for summer entertaining. To round out the meal, consider these sides and salads to serve alongside your dish.

The Perfect Green Salad. Fresh and crunchy with a bright dressing, this salad is easy to toss together—and I’ve never met a guest who didn’t ask (beg) me for the recipe.

Sesame Salad. If you’re looking for a Caesar-esque salad, this creamy sesame salad checks all the boxes.

Grilled Romaine Salad. For summer al fresco dining, grilled romaine is a must.

Burst Tomato Pasta

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi

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Description

An easy, tomato-packed pasta recipe for summer.

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Ingredients

Units USM

• 2 servings pasta of choice
• 1 large shallot, finely chopped
• 5 – 6 sun-dried tomatoes in oil, finely chopped
• 3 tablespoons tomato paste
• 10 ounces cherry tomatoes
• To serve: basil, parmesan, red chili flakes

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Instructions

1. In a large stovetop pot, bring water to a boil. Add pasta and cook according to package instructions.
2. While the pasta cooks, make the sauce. In a large stovetop pan, add 2-3 tablespoons of the sun-dried tomato oil. Add the shallots, chopped sun-dried tomatoes, and tomato paste. Cook for a few minutes until the tomato paste turns brick red and the shallots are caramelized. Add the cherry tomatoes and cook until they just begin to burst.
3. Add a ladle of pasta water to the tomatoes and cook until the sauce has thickened. Finish the sauce with a bit of sun-dried tomato oil or a pat of butter.
4. Add the pasta to the sauce and cook until the noodles are coated.
5. Serve warm with desired toppings. Enjoy!

The post Secret’s Out—I Serve This 5-Ingredient Tomato Pasta for Every Summer Dinner Party appeared first on Camille Styles.

Watermelon and feta are a classic combo for a reason (see my Watermelon Greek Salad.) The sweet and juicy melon is a perfect foil for salty feta, plus that crisp, cold texture against the creaminess of the cheese. This duo is a great example of two contrasting flavors coming together to create a balanced dish.

I’ve been making this on the weekend to accompany grilled chicken or steak, with a baked potato or grilled corn. It makes a tasty side for just about any al fresco dinner party, and it’s a pretty stellar workday lunch, too. I promise that once you’ve tried it, it’ll be on repeat all summer. Read on for my tips on bringing this spicy watermelon feta salad together.

Ingredients You’ll Need

Before we start, let’s gather our ingredients. This salad is packed with nutrients, from hydrating watermelon to protein-rich feta. The fresh herbs add antioxidants, and the spicy jalapeño has shown to be metabolism-boosting. For this recipe, you’ll need:

• Lime (we’re using the zest and the juice)
• Honey
• Olive oil
• Kosher salt and freshly ground black pepper
• Red onion
• Jalapeño
• Seedless watermelon
• Block of feta
• Basil leaves

How to Make Spicy Watermelon Feta Salad

1. Make the Dressing

In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste with kosher salt and freshly ground pepper. This dressing brings a tangy and slightly sweet flavor that pairs perfectly with the salad’s spicy and savory elements.

2. Marinate the Onion and Jalapeño

Add the thinly sliced red onion and jalapeño to the bowl with the dressing. Let them sit for at least 30 minutes. This step allows the onion and jalapeño to soften slightly and absorb the tangy, sweet, and spicy flavors of the dressing.

3. Prepare the Watermelon

Cut your mini watermelon into bite-sized chunks and place them in a serving bowl. If you’re short on time, you can often find pre-cut watermelon at your local grocery store.

4. Combine the Ingredients

Spoon the marinated onions and chiles over the watermelon chunks. Use your hands to gently toss everything together, ensuring the watermelon is well-coated with the flavorful dressing.

5. Add the Feta and Basil

Top the salad with slices of feta cheese and fresh basil leaves. The creamy, salty feta contrasts beautifully with the sweet watermelon, while the basil adds a fresh, aromatic note.

6. Final Touches

Pour any remaining dressing over the salad, ensuring all the flavors are evenly distributed. Garnish with flaky salt for an extra touch of flavor and crunch.

Tips for the Perfect Spicy Watermelon Feta Salad

• Adjust the heat. If you like it on the mild side, start with fewer jalapeño slices and add more to taste.
• Freshness is key. Use the freshest ingredients you can find. Fresh watermelon, high-quality feta, and vibrant herbs make all the difference.
• A feast for the senses. For a beautiful presentation, arrange the salad on a large platter. The vibrant colors of the watermelon, herbs, and feta make this salad as visually appealing as it is delicious.

Here are a few other watermelon-feta salads to love. Scroll on for the recipe—I can’t wait to hear what you think!

Appetizers

May. 08, 2023

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Appetizers

Jul. 29, 2024

This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer

The classic, turned up.

Appetizers

Nov. 04, 2019

A Watermelon Salad with Cucumber & Feta That Hits All the Summer Notes

Sweet, meet savory.

Spicy Watermelon Feta Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles

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Description

A stunning summer side dish with a kick.

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Ingredients

• Zest and juice of 1 lime
• 1 tablespoon honey
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper, to taste
• 1/4 red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1 mini watermelon, cut into chunks
• 1/2 cup – 1 cup feta, sliced into slabs
• 1 cup basil leaves

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Instructions

1. In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste. Add onion and chile to the bowl and let sit for at least 30 minutes. 
2. Place the watermelon in a serving bowl. Spoon the onions and chiles over the watermelon and use your hands to gently toss to coat. Top with the feta and basil, then pour over the rest of the dressing.
3. Garnish with flaky salt and serve.

The post This Spicy Watermelon Feta Salad Is My Go-To Summer Side appeared first on Camille Styles.

I know, I know: you saw the word meringue in the title and I’m over here saying “no effort.” But I promise this is the real-deal, low-effort dessert. I’m sharing my tips and tricks for the easiest meringue that can be prepped ahead of time, how to get the most flavor out of your summer fruits, and tips to dress up the recipe so that it’s ready for any summer gathering.

Summer Fruit Salad Ingredients

Summer fruits. Ripe strawberries, sweet cherries, peaches, and plums are all great options for this fruit salad.

Lemons. Using both the juice and the zest ensures you get the most flavor.

Salt. No dessert is complete without salt!

Honey. I prefer the floral flavor that honey adds over granulated sugar, but you can use the latter if you prefer.

Mint. Optional, but I like the freshness this herb imparts.

Egg whites. Whipped up and baked, these are the driving force of your crispy, crunchy meringue.

Sugar. For the meringue, we’ll want to use granulated sugar.

How to Prepare Crunchy Meringue

As I said earlier, the meringue is incredibly easy to make for this recipe. You don’t need to stress about making it look perfect. We’ll just be drying it out.

First, let your eggs come to room temperature. It’s often easier to separate yolks while the eggs are cold, so I like to separate my eggs and then let the egg whites come to room temperature. When you whip your eggs, this helps them build structure.

Gradually add the sugar. As we whip our egg whites, we also want to make sure to add our sugar in about a tablespoon at a time. This will ensure that the granules all become incorporated. Once the sugar is incorporated, we’re going to turn up the speed on the mixer and whip until the meringue becomes super glossy and thick in texture.

Bake your meringue. Instead of piping pretty rosettes or trying to shape a large amount of meringue, we’re spreading a thin layer of meringue onto a lined baking sheet. Once this bakes and dries, we’ll crush the meringue into crackly pieces. Don’t worry about making it look perfect—it’s going to get crushed!

The best part of this meringue is that once you break it up into pieces, you can store it in an airtight container and it’s ready to go for any future desserts.

How to Maximize the Flavor of Your Summer Fruit Salad

Fruit salad is one of those deceptively simple recipes that can be ruined very quickly. It’s all about balancing textures and flavors so that the salad feels cohesive, rather than a mish-mash of ingredients.

When it comes to texture, we’ll mix macerated and freshly chopped fruits. Especially if you’re using berries, ensuring that you include some fresher and firmer fruits keeps the texture from feeling mushy and soft.

Think about which fruits boast a stronger flavor. I find cherries and strawberries to be a bit stronger in flavor, versus something like a blueberry or melon.

Prep Tips

• Chop all fruits to the same size. That means halving or even quartering larger strawberries, chopping up peaches, etc. Even sizing means every spoonful has a little bit of everything.
• Lemon and salt bring your salad together. When macerating fruits, alongside the sugar, I like to add a squeeze of lemon and a pinch of salt. Salt brings out the flavor of every fruit, so even just a pinch makes a big difference.
• Serve meringue on the side. If serving to guests, I like to create a little assembly line with some whipped cream and a bowl of the meringue so guests can help themselves as they like. It’s so chic—and they’ll never know how easy it was for you to prepare.

Summer Fruit Salad and Crushed Meringue

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Suruchi Avasthi

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Description

An easy summer dessert featuring a simple meringue and the season’s freshest flavors.

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Ingredients

Units USM

• 4 egg whites at room temperature
• 150 grams granulated sugar
• 1/2 teaspoon salt
• 2 cups strawberries, chopped
• 2 cups sweet cherries, halved
• 1 tablespoon honey
• zest of 1 lemon
• juice of 1/2 lemon
• pinch of salt
• toppings for garnish: mint, toasted almonds, whipped cream, etc.

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Instructions

For the meringue:

1. Line two large baking sheets with parchment paper. Preheat oven to 200 F.
2. In the bowl of a stand mixer, add the egg whites and beat on medium-high until soft peaks begin to form.
3. Add the sugar in about a tablespoon at a time until all the sugar has been incorporated. Add the salt.
4. Turn the mixer to high and beat egg whites for about 4 minutes, until the egg whites have become glossy and thick in texture.
5. Using an offset spatula, spread a thin layer of meringue onto the parchment paper. You can also pile up any leftover meringue in any shape you prefer.
6. Bake in the oven for about 2-3 hours until the meringue is dry to the touch. Turn off the heat and let the meringue cool in the oven, preferably overnight.
7. To store, remove meringue from parchment and crush as desired.

For the Fruit Salad:

1. Chop fruits and add to a large bowl. Add the honey, lemon juice and zest, and pinch of salt. Let sit for about 10-15 minutes in the fridge until ready to serve.
2. To serve, layer fruits into a bowl and top with crushed meringues. Add any other toppings of choice. Enjoy!

The post This Summer Fruit Salad With Meringue Is So Chic—And It’s Deceptively Simple appeared first on Camille Styles.

Thankfully, those leveled-up green olives are now pretty easy to find at any good grocery store. In addition to Cerignolas, I’ve added Castelvetranos and Halkidikis to my list of favorites. Which means I’ve always got multiple jars of good olives in my fridge, and I’m often on the hunt for delicious new ways to incorporate them into my recipes. Enter: these simple marinated olives: a 5-minute recipe that will elevate any spread you’re serving this summer.

This marinated olives recipe combines the rich, buttery taste of Castelvetrano or Cerignola olives with the zesty punch of lemon and the aromatic allure of za’atar. Perfect for a Mediterranean-inspired gathering or a casual snack, these marinated olives are delicious on their own—and even better piled onto hummus and scooped up with crusty bread.

Making these marinated olives couldn’t be easier. You’re going to infuse some olive oil with garlic, chile, za’atar, and lemon zest. Then you cook it together over low heat until the garlic begins to sizzle. Add lemon juice and vinegar, then pour it over the olives and let cool.

That’s pretty much it! Once the olives are nice and flavorful, you can use them to top hummus, tahini, baba ganoush, or simply enjoy them on toasted bread.

Tips for the Best Marinated Olives

• Choose Quality Olives: Castelvetrano or Cerignola olives are ideal for their mild and buttery flavor, but feel free to experiment with your favorite varieties.
• Adjust the Heat: If you prefer a milder flavor, you can reduce the amount of fresno chile or substitute with a milder pepper.
• Make Ahead: This dish can be prepared a day in advance, allowing the flavors to meld beautifully. Just keep it refrigerated and bring to room temperature before serving.
• Pairing: Serve with warm bread or crispy pita for a delightful appetizer.

This marinated olives recipe is not just quick and easy but also incredibly versatile. The combination of olives, garlic, chile, and za’atar creates a combination of flavors that feels elevated, and reminds me of being in the Mediterranean. The lemon zest and juice add refreshing acidity that balances the richness of the olive oil and hummus. Garnished with fresh parsley leaves, this dish is as gorgeous as it is delicious.

Scroll on for the recipe, and head over here for more of my favorite appetizers and snacks for hosting.

Marinated Olives with Hummus

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

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Description

These marinated olives that will transport you to the Mediterranean. Spoon them over creamy hummus and serve with crusty bread.

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Ingredients

Units USM

• 1 cup pitted green olives, coarsely chopped (I use Castelvetrano or Cerignola)
• 1/4 cup olive oil
• 2 garlic cloves, thinly sliced
• 1 fresno chile, thinly sliced
• 2 teaspoons za’atar
• Zest and juice of 1 lemon
• 1 tablespoon red wine vinegar
• Hummus
• Parsley leaves, for garnish

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Instructions

1. Place the olives in a small bowl. In a small skillet, combine the olive oil, garlic, chile, za’atar and zest. Cook over low heat, stirring, for about 5 min until garlic begins to sizzle.
2. Remove from heat, and add the lemon juice and red wine vinegar. Pour over the olives, and let cool.
3. To serve, spoon the olives over the hummus, and garnish with parsley.

• Prep Time: 5
• Cook Time: 5
• Category: appetizer

Keywords: marinated olives

The post These Spicy Marinated Olives Will Level Up Your Hummus appeared first on Camille Styles.

My rules for packable picnic-style meals are simple. They must be made ahead (i.e., I don’t have to assemble anything as I head out the door), they must taste just as good cold as they would at room temperature, and they must be satisfying. This snap pea salad checks all those boxes and more.

Snap Pea Salad Ingredients

This recipe is so simple. It’s a culmination of all the best parts of spring and early summer ingredients, dressed up to highlight their flavors.

• Sugar snap peas. Crunchy and sweet, these are the base of our salad.
• Cucumbers. Cukes are perfect in this salad, adding a crisp and refreshing element to the mix.
• Peas. You can use frozen and thawed or fresh, but I love the sweet bursts of flavor. Plus, peas are a hidden gem for adding protein.
• White beans. These are optional, but I like finding creative ways to add plant-based protein for a satiating salad.
• Herbs. A lot of herbs. Think soft, tender herbs like chives, mint, and dill.
• Goat cheese. Creamy and tangy, this is one of my favorite cheese options.
• Feta. Another protein source that adds a punchy and salty bite.
• Whole grain mustard. Just a little bit goes a long way, but it adds a nice flavor to the salad.
• Lemon juice. More is more (and in this case, better).
• Honey. A little honey acts as a nice balance to the salty feta, helping bring everything together.
• Olive oil. Only the good stuff.

Assembly and Storage Tips

Because this is a simple salad, we want to ensure that we get the most from each ingredient. Follow these tips and tricks for a foolproof, flavor-packed salad.

• Blend the cheeses. You could technically just crumble the feta and goat cheese straight into the salad, but I love blending them in the food processor for a creamy, almost dressing-like texture. It looks beautiful with a big swoosh of the cheese spread on the bottom of your platter. Alternatively, you can toss the vegetables and blended cheese together, giving every crunchy veg an extra-creamy coating. It’s totally up to you.
• Prepare veggies to be the same size. With chopped salads like this, to ensure you get everything in one bite, it’s important to cut everything to be the same size. I like to slice the snap peas on the diagonal, and slice my cucumbers to be the same size. Depending on the cucumbers, sometimes that means keeping them in rounds, or slicing the rounds in half. I also recommend chopping all of the herbs extra fine so that you get plenty of flavor in each bite.
• Prep and store the veggies with the dressing. If you’re making this salad ahead of time, chop all the veggies and toss them with the mustard dressing first. This lets the dressing marinate everything while it sits, and then add the cheese just before serving. This salad will also stay fine in the fridge for a day or two with the cheese added.

How to Upgrade This Snap Pea Salad

I’ll be honest—in the summer months, it’s very easy for me to eat this salad every meal straight for several days. And while it’s packed with nutrients, there are a few tips and tricks I keep up my sleeve to help make it a satisfying, stand-alone meal.

• Add pasta and make it a pasta salad. I love orzo or macaroni noodles with this one. Toss the cooled pasta with the blended goat cheese and feta to coat all the noodles, then add the veggies. It becomes almost like a mayo-free pasta salad that is still extra fresh and crunchy thanks to the vegetables.
• Add avocado. We already have the creamy element with the cheese, but tossing in some avocado amplifies it all the more. (Not to mention, the avocado adds some healthy fats to the mix). If you want to make this salad dairy-free, simply swap out your cheese with the avocado.
• Serve on toast. I’m always looking for fun ways to dress up a slice of toast. Spread the goat cheese onto a crunchy piece of bread and pile on the chopped salad. You could also use cottage cheese, mashed white beans, or avocado, and add the veggies on top.

Let us know how you serve this snap pea salad. We’ll be eating it all summer long!

Snap Pea Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 10 minutes
• Yield: 2

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Description

An easy, crunchy, and fresh salad for summer. (Bonus: It packs up perfectly for picnics.)

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Ingredients

Units USM

• 1 tablespoon whole-grain mustard
• 2–3 tablespoons champagne vinegar
• juice of 1/2 large lemon
• 1–2 teaspoons honey
• salt and pepper to taste
• 3 cups sugar snap peas, sliced
• 1 cup peas, thawed from frozen or fresh
• 2 cucumbers, sliced
• 1 cup white beans
• 1 cup fresh herbs of choice (I used dill, mint, and chives)
• 4 ounces goat cheese
• 2 ounces feta
• 1 teaspoon honey

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Instructions

1. Blend the dressing. Add the mustard, vinegar, lemon juice, honey, salt, and pepper to a large bowl. Mix until combined and taste to adjust the flavors to your preference.
2. Add the snap peas, peas, cucumbers, white beans, and herbs to the dressing and toss until everything is coated. Place the salad in the fridge while you prep the cheese.
3. In a food processor, add the goat cheese, feta, and honey. Blend until smooth. Adjust salt as needed.
4. To serve, layer the blended cheese onto a serving platter. Add the veggies on top. Enjoy!

• Prep Time: 10
• Category: salad

Keywords: snap pea

The post This Snap Pea Salad Is Crunchy, Colorful, and Everything We Love About Summer Produce appeared first on Camille Styles.

On our recent team trip to Oaxaca, we spent three days soaking up the city’s vibrant art, food, and culture. Of course, a mezcal tasting was warranted given that Oaxaca is home to this smoky spirit. The experience left me itching to infuse more mezcal moments into my cocktails this summer. Enter: this spicy mezcal Paloma recipe.

I’ll start by confessing that this recipe is breaking a cardinal rule of mezcal drinking. We learned that mezcal is meant to be sipped straight instead of mixed into cocktails. But if you’re like me, you might need a little fresh juice and soda to help you ease into your mezcal journey. Plus, it’s hard to turn down a classic, thirst-quenching Paloma. So let’s get to it.

Why You’ll Love This Mezcal Paloma Recipe

A traditional Mexican Paloma is made with tequila blanco and grapefruit soda. This version is a riff on the classic, using a mix of freshly squeezed grapefruit juice, lime juice, and sparkling water.

Mezcal has been produced in Mexico for centuries, and believe it or not, tequila is actually a type of mezcal. Both tequila and mezcal come from agave plants, but the types of agaves and production methods differ for each spirit. Mezcal production is deeply rooted in tradition and begins by being cooked in the ground in natural ovens. It’s later distilled in copper pots, giving it that distinct, smoky flavor. However, the more authentic the mezcal, the less smoky it tastes.

This recipe also calls for blanco tequila in addition to the mezcal to balance the flavors and round out the drink. Lastly, I’ve found that using honey balances out the cocktail’s other, stronger flavors. And don’t forget your sliced jalapeño and chili salt for that extra kick! The resulting sip is a beautiful blend of tangy, smoky, and salty with just enough sweetness.

Mezcal Paloma Ingredients and Substitutions

Here’s everything you need to mix up this cocktail in less than five minutes:

• A good tequila blanco. I prefer LALO.
• Your favorite mezcal. I’m a fan of Madre.
• A few limes. Fresh-squeezed lime juice makes all the difference.
• Grapefruit. You can opt for store-bought grapefruit juice, but the drink will taste the most fresh if you juice the grapefruit yourself. And if you opt for the store-bought route, just be sure to use a bottle without added sugar.
• Honey. For a dash of sweetness.
• Sparkling water. It’ll give your Paloma that extra fizz. I love Topo chico but club soda works as well.
• Jalapeño. A little goes a long way!
• Chili salt. You can buy store-bought chili salt or make your own. (Instructions below!)
• Garnishes. I’ve used fresh herbs like rosemary, lime, grapefruit wedges, and even sliced cucumber.

How to Make This Mezcal Paloma Recipe

This cocktail couldn’t be any easier, and I love that it’s simple enough to make large pitchers so guests can mix up their drinks as they please.

To make the Tajín rim, mix equal parts pink Himalayan salt and Tajín in a small bowl. Spread the mixture in a thin layer evenly across a plate. Wet the rim of a cocktail glass with a lime wedge, then dip the cocktail glass upside down into the chili salt mixture to line the rim.

To a cocktail shaker filled with ice, add tequila, mezcal, lime juice, grapefruit juice, a jalapeño slice, and honey. Strain into an ice-filled glass and add a splash of sparkling water of your choice on top. Add your preferred garnishes.

What to Serve With This Mezcal Paloma

These mezcal Palomas have been a crowd-pleaser at my house this summer. Mix up a batch and enjoy your cocktails alongside sheet pan chicken fajitas, tostadas, or one of our best taco recipes of all time. For summer gatherings, I love to double (or triple!) the recipe and prepare it in a big pitcher for friends to pour over ice when they’re ready for a cocktail.

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Spicy Mezcal Paloma

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★★★★★

5 from 10 reviews

• Author: Michelle Nash

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Description

This mezcal paloma is tart, smoky, spicy, and a little bit sweet.

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Ingredients

Units USM

• 1 oz blanco tequila (I like LALO)
• 1 oz mezcal (I like Madre mezcal)
• 1/2 oz fresh lime juice
• 2 oz fresh grapefruit juice
• 1/2 oz honey
• 1 oz sparkling water (I like Topo Chico)
• sliced jalapeño
• chili salt: mix pink Himalayan salt and Tajín seasoning together in a small bowl
• garnish with a grapefruit wedge and a handful of rosemary sprigs

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Instructions

1. Mix equal parts pink Himalayan salt and Tajín in a small bowl. Transfer to a plate and spread across the plate evenly. Wet the rim of a cocktail glass with a lime wedge, then dip the cocktail glass upside down into the chili salt mixture to line the rim.
2. Fill a cocktail shaker with ice and add tequila, mezcal, lime juice, grapefruit juice, a jalapeño slice, and honey.
3. Strain into an ice-filled glass and add a splash of Topo Chico on top.
4. Garnish with a grapefruit wedge and a rosemary sprig.

The post This Spicy Mezcal Paloma Will Heat Up Your Summer appeared first on Camille Styles.

What makes a good key lime pie?

In the summertime, my dessert cravings lean bright, zingy, and full of zest. Sweets that are refreshing at the end of a meal but still satisfy the need for a little treat. The best key lime pie recipe checks all the boxes of a stellar summer dessert. It’s one that celebrates the season and will keep everyone lingering around the table a little while longer. To confirm once and for all what constitutes the best key lime pie, I was more than a little excited to put a few recipes to the bake-off test.

Taste-Testing Parameters

My team of seven taste testers all aligned on the following guidelines when ranking each of the pies.

1. Filling Flavor. Bright and zesty without being too acidic or sweet. Lime should be forward but not overwhelming.
2. Filling Texture. Creamy and smooth, not too dense but firm enough to hold its shape.
3. Crust Texture. Should add a nice crunch without detracting from the pie.

What You Need to Make Key Lime Pie

Most key lime pie recipes only call for a handful of ingredients.

Key limes (juice and zest). Given that it’s in the recipe’s name, this is your most crucial ingredient. And no—when you’re making the classic summertime pie, you can’t shortcut it with key lime juice. For the best flavor, select limes that are plump and give a little when squeezed. (This makes them easier to juice.) Don’t forget: always zest your limes before squeezing.

Sweetened condensed milk. This is canned milk from which water has been removed and sugar has been added (not to be confused with evaporated milk). It’s what gives your pie a sweet, creamy flavor and texture without the extra moisture you’d get from regular milk or cream.

Egg yolks. Some recipes have them, others don’t. In the ones that do, not only do they help the pie set, but the yolks lend a nice richness to each bite.

Graham cracker crumbs. For many people, this is their favorite part of the pie. A traditional graham cracker crust yields a buttery layer underneath the cool, creamy filling.

Heavy cream. This will be for your whipped cream topping. And while optional, I love the fluffy white cloud that lightly sits atop each slice. Whipped up with some powdered sugar and vanilla extract, the flavor is simple but sublime.

Ingredient Substitutions

A mix of fresh lemon and lime juice. If you don’t have key limes readily available, you can mimic their tart, floral flavor by opting for a 1:1 blend of lemon and lime juice. Freshly squeezed, of course.

Coconut milk. In a saucepan, whisk together a can of full-fat coconut milk with 1/4 cup of sugar. Bring to just below a boil and simmer for 30 minutes until thickened. The resulting flavor will lean a little tropical—perfect for the vibe of your key lime pie. It’s a great dairy-free alternative to sweetened condensed milk.

Crisp cookies. If you’re not a graham cracker enthusiast or simply ran out, you can swap in nearly any other crisp cookie for a similar texture in your crust. Think: speculoos or ginger snaps, animal crackers, or even vanilla wafers. All will change up the flavor slightly, but add their own unique variation.

5. The Barefoot Contessa: Frozen Key Lime Pie

When I first tried this recipe, I had to go back and double-check that I hadn’t missed something, which usually isn’t a great start.

Pros:

• Easy to prepare. The pie is almost entirely no-bake with the exception of the graham cracker crust, which is baked then filled and frozen.

Cons:

• Raw eggs yolks. Because this pie is frozen, the raw egg yolks remain raw. Some traditionalists note that key lime pies can be made with an uncooked filling, but we found that the flavor leaned eggy as a result.
• Texture. The recipe says to set the pie out ahead of slicing so you can slice through. However, the pie was practically melted within 30 minutes.

The takeaway: Overall, I like the novelty of a frozen pie, but we had a few structural qualms with this one. If you try it, eat it straight out of the freezer to ensure a solid pie.

4. Petra Paredez: Key Lime Meringue Pie

Our notes on this pie were pretty positive and everyone enjoyed their slices. There were, however, a few technicalities that felt unnecessary rather than truly additive to the pie’s overall quality.

Pros:

• Good flavor. The flavors were very well-balanced without being too sweet, and the acidity of the lime cut through the indulgent creaminess beautifully.
• Efficient use of ingredients. Because the filling only calls for yolks, you use the leftover egg whites in the meringue topping.

Cons:

• Meringue topping. There was some debate about whether the meringue topping was necessary. While the salted vanilla meringue was tasty, most taste testers preferred a whipped cream topping to the meringue.
• Too many unnecessary steps. As the person who assembled every single recipe, I thought it was a lot of extra effort and dishes to make meringue when whipped cream would have been perfectly fine.

The takeaway: In the end, this pie recipe was good, but some of the other recipes edged it out on technicalities.

3. Grandbaby Cakes: Key Lime Pie

To be clear: this is a really good key lime pie recipe. However, the lack of lime zest yields a flavor that’s less of the traditional tangy punch. And while still delicious, we’re after something that distinctly screams key lime pie.

Pros:

• Vanilla extract. While many other recipes also include vanilla extract, here, it added a lovely floral bite to the filling.

Cons:

• No lime zest. We were skeptical at first when we realized this recipe only called for lime juice. It could use a little more of the classic key lime flavor the zest delivers.
• Slightly too sweet. Again, slightly. If you have a sweet tooth, you’ll love it. But if you like your desserts to have a savory edge, you’ll want to skip this one.

The takeaway: If you want to punch up the limey-ness, mix zest into the filling. The texture was incredibly smooth and overall, this made for a pretty good pie.

2. Hummingbird High: Key Lime Pie

This key lime pie had all the makings of a classic and earned very high marks. The recipe combines Miette’s homemade graham crackers with Martha Stewart’s Key Lime Pie Filling mixed together in one pie pan.

Yes it’s extra effort, so you have my permission to use store-bought crackers. When it came to the final judging, we loved the filling’s zingy, lime-filled flavor. And with this pie’s creamy texture, we were all fast fans.

Pros:

• Homemade graham crackers. I’ll admit, this was my first thought: Do we really need to make homemade graham crackers when it’s so easy (and convenient!) to buy a box? However, the homemade crackers give the crust a noticeable textural difference. It’s crisp while retaining an unbelievable butteriness that pairs so well with the creamy filling.
• Flavor. This pie’s filling is zingy and filled with lime-forward flavor.
• Texture. Creamy doesn’t begin to describe the perfect, luscious bite.

Cons:

• Time-intensive. Because this recipe calls for a few additional steps (hello, homemade graham crackers), this is not a project to be taken on when you’re in a time crunch.

The takeaway: This pie is delicious and exciting, making the most of a unique approach that, while requiring extra time, is totally worth the effort.

1. A Cozy Kitchen: Key Lime Pie With Coconut

Drumroll please… this might be one of the best key lime pies I’ve ever had. But I’ll admit: I was skeptical at first because of the coconut milk added to the filling. I knew the flavor would work well, but I didn’t know if it would be too overpowering when paired with the limes.

Pros:

• Coconut milk in place of the sweetened condensed milk. Again, I was skeptical. However, the coconut milk acted as a nice sweet base that helped temper the lime and kept it from being too acidic.
• Well-balanced flavor. The lime flavor was upfront without being overwhelming, and the one thing I noticed after baking every single pie was that Adriana’s recipe is the only one that calls for salt in the filling. That makes a difference in terms of bringing out the flavors.
• Texture. Absolute perfection, with a thick creaminess that’s hard (re: impossible) to pass up.

The takeaway: With zero cons to cite, this is the undisputed best key lime pie recipe. In fact, it’s the only one that all of my taste testers ate in its entirety. Run, don’t walk to make this pie.

The post Hands Down, This Is the Best Key Lime Pie Recipe on the Internet appeared first on Camille Styles.