Drinks
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).
Servings: 4
Time: 10 mins
Cut 12 thin slices of cucumber and set aside. Peel and chop the remainder of the cucumber, and puree with chopped rosemary in a food processor. Strain the puree through a fine-mesh sieve, extracting all the liquids from the solids.
Mix the water, lemon juice, and sugar into the cucumber juice. Divide into 4 glasses and add ice.
Garnish drinks with extra cucumber slices and rosemary sprigs.
Move over, takeout. There’s something creamier—and more budget-friendly. This 30-minute butter chicken is about to become a dinner favorite.
Cheesecake for breakfast? We won’t tell. Cinnamon-baked apples and maple ricotta piled onto fresh-baked Yoke’s sourdough make this an easy fall favorite.
Big family dinner. Small grocery bill. And the crockpot does most of the work. Let’s all say “hooray” for Chicken Pozole (po-SOH-lay).