The crisp edges, soft, tender center, and wholesome, subtly sweet flavor make them not just good, but go back for seconds and wake up 15 minutes early to make these on a weekday good. Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam, or go for another boost of protein with some Greek yogurt and fresh fruit. There’s a lot to love about this wholesome, family-friendly breakfast that’s as quick and easy to pull off as it is satisfying.

A nonstick pan is the secret to success

You’ll notice the pancakes are slightly thinner and a bit more delicate than traditional pancakes (although not as thin as our 2-ingredient banana pancakes). For this reason, they cook best in a nonstick pan, and I also recommend a thin, flat spatula for easy flipping.

Why you’ll love it

• The batter comes together in under two minutes, with nothing more than a couple of eggs and equal parts whole oats and cottage cheese.
• It all goes in your blender and blitzed just long enough to break down the oats (some chunky pieces are OK) and mix everything together.

Key ingredients in cottage cheese pancakes

• Old-fashioned oats: Also called rolled oats, old-fashioned oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking.
• Cottage cheese: Cottage cheese has a mild, creamy flavor profile that works well here.
• Eggs: You’ll need 2 large eggs.

What to serve with cottage cheese pancakes

• Oven-Cooked Bacon
• Honey Butter
• Blueberry Compote
• Apple Cider Syrup
• Strawberry Honey Butter
• Red Fruit Salad with Lemon-Vanilla Bean Syrup

3-Ingredient Cottage Cheese Pancakes

Serves 2; makes 8 (3-inch) pancakes

1/2 cup old-fashioned oats

1/2 cup cottage cheese

2 large eggs

1/8 teaspoon kosher salt

Maple syrup, jam or sliced berries, for serving

1. Place 1/2 cup old-fashioned oats, 1/2 cup cottage cheese, 2 large eggs, and 1/8 teaspoon kosher salt in a blender and process on high speed until well-combined, about 30 seconds.

2. Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

3. Repeat cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey or jam.

Recipe note: Leftovers can be refrigerated in an airtight container for up to five days.

(Kelli Foster is the senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2024 Apartment Therapy. Distributed by Tribune Content AGency, LLC.

For many, the thing to grill is ribs, but most anything will do.

I am not a cook or a grill guy but consider myself something of a rib expert, having eaten plenty (those at Twin Anchors are on top of my current list) and for a few 1980s years served as a judge for the Mike Royko Ribfest, generally acknowledged, by no less an authority than “The Chicago Food Encyclopedia” (University of Illinois Press), to have been “one of the nation’s first large barbeque competitions.” I remember those days fondly, as I wrote a while ago, “the unity, the harmony and the togetherness of them all. There were, side by side, groups from Glencoe and West Pullman, Rosemont and Roseland, Austin and Streeterville — white, Black and brown. There was no anger or violence, no arrests or trouble. If there were arguments, they were about cooking methods or sauces ‘sweet or tangy.’ These were harmonious and hopeful gatherings.”

So, I was talking about grilling with Joe Carlucci, a man I have often consulted in matters of food and drink. His name may be familiar to you because he has had an acclaimed and influential presence on the local scene. He said to me, “You can’t cook, you know?

Carlucci was born and raised in New York. After graduating with a degree in psychology from Pittsburgh’s Duquesne University, he worked in the music business for a few years, saying, “My first day on the job I had to pick up Bette Midler at the airport.”

He came to Chicago in the early ‘80s, began operating eponymous restaurants in the city and suburbs and worked with a couple of Mike Ditka’s joints. He still operates a few places and consults with others, including recently with some of the most popular grill guys in the world. They are the BBQ Pit Boys and this is how he found them about four years ago: “I was watching TV one Saturday morning and on came this guy with a beard being interviewed about grilling,” Carlucci says. “With my background in music I think I have a good ability to judge star quality and the guy I was watching had it.”

He tracked down the man, whose “grill name” is “Bobby Fame” but his real name is actually Bob Ahlgren, the creator of the culinary phenomenon known as BBQ Pit Boys. They talked. They liked one another. They became partners and Carlucci helped facilitate the recent publication of “BBQ Pit Boys Book of Real Guuud Barbecue” (Firefly Books). It is a handsome 256-page, colorful, lively and entertaining book. It is packed with recipes and tips for grilling and smoking a variety of meats, as well as sides and desserts. All the usual suspects are here, such as pulled pork, ribs and chicken wings. There are also recipes for alligator, lamb and venison. There’s fish, soups and sides. There’s a lot.

It also gives you the BBQ Pit Boys origin story, which Ahlgren told me over the phone a few days ago. “Well, I ran a small publishing company and was a serious antique dealer,” he says. “When YouTube first started around 2007, I thought it might be a good thing to spread the word about my business. Then a friend of mine from California wanted to get a recipe for something I grilled for him when he was visiting. I thought it would be fun to do that as a video and I posted it for him on YouTube.”

YouTube called him, asked him to become a partner and shipped him thousands of dollars worth of cameras and other equipment. They also sent him a check for $32.

That was long ago and the checks have gotten larger. The BBQ Pit Boys is now an international fraternal order, with some 18,000 international chapters and 230,000 pitmasters, according to the book. Episodes are posted every week and they have been viewed more than 94 million times.

The nature of the show hasn’t really changed. It’s still a group of guys around a grill, drinking and making food. Ahlgren is the host, affable and amiable and, as he says, “making sure we don’t take ourselves too seriously.”

The enterprise is based not in Tennessee or Arkansas, as the boys’ outfits might suggest, but rather in Connecticut. In addition to YouTube, the Pit Boys are now spread across the other prominent social media platforms such as Facebook, X and Instgram. They have 2.2 million YouTube subscribers, are in the top 5% of all YouTube channels and are number one when it comes to BBQ.

Not surprisingly, Ahlgren has been approached “more than ten times by network producers about doing shows for them,” he says. “But I have rejected them all. They talk about how they can make me famous but I am already famous and I don’t want to be part of fake TV, become part of the reality show world.  And I never want to lose control of the content and the way we deliver it.”

This was never intended to be a star-making vehicle. The focus is on the food and that’s one reason why Ahlgren and his pals wear sunglasses and cowboy hats that cover most of their faces. That aversion to the seductions of the mainstream entertainment business appeals to Carlucci, and to another food person who is also a partner with the Pit Boys. Ed Rensi is a former president and CEO of McDonald’s and he and Carlucci are intent on exploring all manner of opportunities.

“Bob and his pit boys have such a broad platform and the ability to reach so many people,” says Carlucci. “But we are going to be true to the spirit of the show and of the people. They never had a business plan. This is just a great fun idea that has blossomed into a wonderful enterprise.”

He tells me that a Pit Boys line of sauces and rubs is currently available in 3,000 stores across Canada, and a Pit Boys beer can be had in Texas. The website offers all manner of official merchandise.

Then he asked me which of the book’s recipes I was thinking of tackling.

“You can’t cook, you know?” he said.

“Yes,” I told him. “That’s why I’m going to try the Cigar Ash BBQ Sauce (page 233) or Bacon Oreo BBQ Cookies (page 255).”

He shook his head and rolled his eyes.

This recipe for chocolate-peanut butter dream bars is made by topping a buttery chocolate crumb crust with layers of rich chocolate pudding, peanut butter cheesecake, and whipped cream. Finish the dessert with chocolate curls and a peanut butter drizzle before cutting into bars and sharing with your friends.

Why you’ll love it

• Peanut butter and chocolate are a perfect match. Layer an Oreo cookie crumb crust, rich chocolate pudding, and creamy peanut butter cheesecake filling for the ultimate flavor combination in every bite.
• It’s a make-ahead dessert everyone will love. Layered, no-bake desserts like this are best when made in advance to give the layers time to chill and set.

No-Bake Chocolate-Peanut Butter Dream Bars Recipe

Serves 12

8 ounces cream cheese

1 (3.9-ounce) box instant chocolate pudding mix

1 1/2 cups plus 1 tablespoon cold whole or 2% milk, divided

6 tablespoons (3/4 stick) unsalted butter

26 Oreo sandwich cookies (about 10 1/2 ounces)

1/2 teaspoon kosher salt, divided

1 1/2 cups cold heavy cream

3/4 cup plus 2 tablespoons powdered sugar, divided

1/2 cup plus 1 tablespoon creamy peanut butter, divided

1/2 (about 2-ounce) bar dark or milk chocolate (optional)

1. Place 8 ounces cream cheese on the counter and let sit at room temperature until softened, about 45 minutes. Meanwhile line an 8-by-8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all four sides of the pan to form a sling.

2. Place 1 (3.9-ounce) package instant chocolate pudding mix and 1 1/2 cups of the cold milk in a large bowl. Whisk until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit to thicken while you prepare the crust and other layers.

3. Place 6 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high until melted, 40 to 60 seconds.

4. Break 26 Oreo sandwich cookies in half with your hands and place in the bowl of a food processor fitted with the blade attachment. Pulse until fine crumbs form, 12 to 15 (1-second) pulses (about 2 3/4 cups). (Alternatively, place the cookies in a sealed zip-top bag and crush with a rolling pin into fine crumbs.)

5. Drizzle the butter over the cookie crumbs. Add 1/4 teaspoon of the kosher salt. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses. (If making by hand, transfer the crumbs to a medium bowl and add the melted butter and salt. Stir with a wooden spoon until the mixture resembles wet sand and holds together when squeezed.)

6. Transfer the mixture into the pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you make the filling.

7. Place 1 1/2 cups cold heavy cream and 1/4 cup of the powdered sugar in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.

8. Place the cream cheese, 1/2 cup of the powdered sugar, 1/2 cup of the creamy peanut butter, and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides of the bowl with a flexible spatula halfway through, about 3 minutes total. Transfer 1 cup of the whipped cream to the peanut butter mixture and gently fold together with a flexible spatula until just combined.

9. Dollop the chocolate pudding into the baking pan and spread into an even layer. Dollop the peanut butter mixture over the chocolate pudding and spread into an even layer. Dollop the remaining whipped cream over the peanut butter layer and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.

10. When ready to serve, place the remaining 2 tablespoons powdered sugar, 1 tablespoon peanut butter, and 1 tablespoon milk in a small bowl and stir with a fork until smooth. Transfer to a small zip-top bag, press down into a corner, and snip the corner off of the bag. Drizzle the peanut butter mixture over the top. Use a vegetable peeler to shave 1/2 (about 2-ounce) chocolate bar over the top if desired. Grasping the excess parchment, transfer the slab to a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.

Recipe notes

Heavy cream substitution: Replace the homemade whipped cream (1 1/2 cups cold heavy cream and 1/4 cup powdered sugar) with 1 (8-ounce) container thawed frozen whipped topping, such as Cool Whip.

Storage: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is the food editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

Crunchy red cabbage and sweet carrots combine with spicy jalapenos and chopped fresh cilantro. Everything is tossed with just a bit of mayo for creaminess and a big squeeze of lime juice for tang. Here’s how to make easy slaw for your next taco night.

One simple trick

The key to the best slaw is salting the shredded cabbage— so don’t skip this step. Salting it and letting it rest in a colander for 15 minutes first, before tossing everything together, allows for it to release some of its liquid, which results in a crunchier slaw that holds up better in the fridge.

Why you’ll love it

• It’s perfect on tacos. Serve this crunchy slaw with your favorite type of tacos for an easy weeknight dinner. The slaw is especially good on crispy fish tacos and shrimp tacos.
• You can make it ahead. Salting the shredded cabbage helps release some of its liquid. This means you can throw the slaw together the night before you need it, making taco night a breeze.

What to serve with taco slaw

• Crispy Baja Fish Tacos
• Chicken Tacos
• Grilled Shrimp Tacos with Tomatillo Salsa
• Rotisserie Chicken Tacos
• Chile-Lime Salmon Tacos

Taco Slaw

Serves 4 to 6; makes about 4 cups

4 cups shredded red cabbage (from 1/2 small head)

1/2 teaspoon kosher salt

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lime juice

1 small carrot, grated

2 medium scallions, thinly sliced

1/4 cup chopped fresh cilantro

1 small jalapeno pepper, seeded and minced (optional)

1 clove garlic, minced

Freshly ground black pepper

1. Place 4 cups shredded red cabbage in a colander set over a bowl and sprinkle with 1/2 teaspoon kosher salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes.

2. Place 2 tablespoons mayonnaise and 1 tablespoon lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and place in the bowl of dressing. Add 1 small grated carrot, 2 thinly sliced scallions, 1/4 cup chopped fresh cilantro, minced jalapeno (if using), and 1 clove minced garlic, and toss to combine. Taste and season with salt and pepper as needed.

Recipe notes

Make ahead: The slaw can be made up to one day ahead and stored in an airtight container in the refrigerator.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Sheela Prakash is the senior contributing food editor for TheKitchn.com and Jan Veldez is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

That’s why I’m grateful for desserts like this caramel apple eclair cake. It’s an apple-inspired twist on the viral recipe for chocolate eclair cake. There’s no cooking required and it’s almost impossible to mess up. With a tiny bit of assembly, you can have a delicious dessert that even my grandmother would appreciate.

Ingredients in caramel apple eclair cake

There are only nine ingredients in this cake recipe, but many of them are store-bought like the apple pie filling and caramel sauce. The only labor-intensive things you’ll need to do are prepare two packages of instant vanilla pudding and whip some cream, which shouldn’t cause you too much trouble. After that, it’s all about assembly, which should take no more than five minutes!

Tips for making caramel apple eclair cake

• Make the whipped cream. You might be tempted to buy prepared whipped cream, but trust me when I say you’ll end up with a cloyingly sweet dessert. Between the canned pie filling and prepared caramel sauce, you won’t need any additional sweetener.
• Add lemon to the filling. To keep things easy, I use canned pie filling. While handy, prepared pie fillings can often be a bit sweet and one-note. Adding a bit of fresh lemon juice helps bring the filling to life and adds the perfect hit of brightness to help the apples shine.
• Salt your dessert. Salt plays a crucial role in bringing out the flavor of savory dishes, and the same holds true of desserts. Adding some salt to the filling, and then as a garnish, helps distinguish the flavors in this dish. A little bit is all you need.

Caramel Apple Eclair Cake

Serves 12 to 14

2 (3.4-ounce) boxes instant French vanilla pudding

2 2/3 cups cold whole milk

1 1/4 cups cold heavy cream

1 medium lemon

2 (21-ounce) cans apple pie filling

1 teaspoon vanilla extract

3/4 teaspoon kosher salt

1 (14.4-ounce) box graham crackers

1 (14-ounce) jar prepared caramel topping, or 1 1/4 cups homemade caramel

Flaky salt (optional)

Chopped toasted pecans (optional)

1. Place 2 (3.4-ounce) boxes instant French vanilla pudding and 2 2/3 cups cold whole milk in a large bowl and whisk until smooth and slightly thickened, 2 minutes. Meanwhile, place 1 1/4 cups cold heavy cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer or beating by hand). Beat with the whisk attachment on medium speed until medium peaks form, about 1 1/2 minutes.

2. Add the whipped cream to the pudding mixture and use a flexible spatula to gently fold together until well combined.

3. Wipe out the whipped cream bowl. Juice 1 medium lemon until you have 2 tablespoons, then place in the bowl. Add 2 (21-ounce cans) apple pie filling, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt. Stir to combine.

4. Arrange a single layer of graham crackers (about 1 sleeve) in a 9-by-13-inch baking dish, breaking the crackers as needed to fit. Spread 1/2 of the pudding mixture (about 3 1/2 cups) evenly over the graham crackers. Dollop with 1/2 of apple pie filling (about 2 1/3 cups) and spread into an even layer. Repeat layering graham crackers, remaining pudding mixture, and remaining apple pie filling. Finish with a third layer of graham crackers (you may not use all the graham crackers in the box).

5. Pour 1 (14-ounce) jar caramel topping evenly over the top layer of graham crackers, then smooth it out with a spatula. Refrigerate for at least 8 hours or up to overnight. Sprinkle with flaky salt and chopped toasted pecans if desired before serving.

Recipe notes

• Cool Whip substitute: One (8-ounce) tub thawed Cool Whip can be used in place of the whipped cream. The final cake will be slightly sweeter than one made with whipped cream.
• Storage: Leftover caramel apple eclair cake can be covered and refrigerated for up to five days, or frozen for up to two months. Thaw in the refrigerator overnight before serving.

(Sara Haas is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

To properly slice brisket, it helps to have a basic understanding of its anatomy, including how to tell the flat from the point. The most important part, however, is knowing how to slice the brisket against the grain. But don’t worry — we’ll show you all of that so you can cut brisket like the best of ’em.

What you’ll need

• A long, serrated knife
• A meat fork (optional, you could also hold the brisket with your hand)
• A large cutting board (preferably with a groove or juice trench)
• Paper towels or fuzz-free kitchen towels
• A meat cleaver (optional, if you’re planning on chopping in addition to slicing your brisket)

How to slice brisket

Step 1: Trim any excess fat from the brisket.

Most brisket experts recommend trimming excess fat before cooking, because it’s easier to work with when it’s cool and uncooked. (Ideally, you’ll want to leave around 1/4 inch of fat around the brisket. Anything extraneous should be removed. Remember that there’s lots of fat inside the brisket point! You can also ask a butcher to do this for you. Some grocery store meat departments may be able to help.

Step 2: Cook the brisket according to your favorite recipe.

The steps for cutting the brisket are the same no matter how you cook it, so just choose your favorite recipe. Here are a few of ours.

• Texas-Style Brisket Cooked in the Oven
• Classic Beef Brisket Cooked in the Slow Cooker
• Easy Slow-Cooker Brisket and Onions
• Instant Pot Brisket
• Sweet and Tangy Slow Cooker Brisket

Step 3: Let the brisket rest once it’s cooked.

Once you’ve pulled your brisket out of the oven, the slow cooker, the pressure cooker, the smoker, or the grill, it’s crucial to let it rest for about an hour, although smaller cuts can get away with less time. This allows the juices to redistribute throughout the meat, so they won’t pool on the cutting board. Cover the brisket loosely with foil, set it on a cutting board on the counter, and resist the urge to slice it right away.

If you didn’t remove the fat before the brisket was cooked, use a sharp chef’s knife to trim away the extra parts before slicing with your brisket-specific knife. Discard the fat, unless you’re the “DIY tallow soap and candle making type.”

Step 4: Separate the flat cut from the point cut.

Now’s the time for your long, serrated knife. You need to separate the ‘point’ — the tall, irregularly shaped part of the brisket, which contains more fat— from the ‘flat’ — the larger, leaner part. If your brisket has both parts (the point and the flat), cut in between them with one or two long, slicing motions. Set the point aside for now, so you have ample room on the cutting board to slice the brisket flat.

Step 5: Slice the brisket flat.

Identify which way the grain runs in the brisket flat. A quick trick for this is to cut a piece off of the end of the flat before cooking, when the grain is easier to spot. You can use this piece as a guide once the brisket is cooked.

Place your knife perpendicular to the fibers, so you’re ready to cut against the grain. First, slice off the tip. (In barbecue, this part is known as the burnt end, and it’s delicious. Don’t throw it away. Hoard the burnt ends for yourself, or serve them sauced to your family and friends if you’re nice.) Then use your knife to confidently slice through the flat, aiming for 1/4- to 1/2-inch-thick pieces. The goal is to slice, rather than saw. Aim to slice through all or most of the meat in one motion each time.

Step 6: Slice brisket point.

If your brisket contains just flat, you’re done. Serve and enjoy. If your brisket has the point, you’re almost done. Rotate the point 90 degrees from where it was sitting against the point. The reason for this is because the fibers run in different directions between the flat and the point. Once you’ve identified which way the grain runs in the brisket point, situate your knife against the grain and continue to slice, the way you did with the flat.

How to chop brisket

Prefer to serve chopped brisket instead of sliced brisket? This is a good preparation for nachos and tacos, chili, pot pie, or barbecue sandwiches. A meat cleaver is the right tool for this job; it helps you run through the meat quickly and uniformly, so you have lots of bite-size pieces of brisket. Although chopping brisket is less precise than slicing it, you should still aim to generally cut against the grain. Hot tip: The point, due to its high fat content, is usually the portion used for chopping.

What’s the difference between brisket point and flat?

First, cut straight from the cow, a brisket contains two distinct portions: the point and the flat. A brisket point is fattier and more unctuous, thanks to a seam of gelatinous fat that runs through it. A brisket flat is leaner, with a higher meat-to-fat ratio. You can easily tell the difference between brisket point and flat, because the point is taller and irregularly shaped. It’s crucial to separate the two, because the fibers run in different directions.

However, not all brisket you will buy contains both parts. Brisket purchased in a grocery store will typically only have the flat, which means you don’t have to worry about separating the two. Brisket purchased from a specialty butcher may have both. (Also of note: Many Costco locations sell brisket with the point attached.) If you’re not sure if your brisket has the point, ask a butcher to help you identify it.

What does it mean to cut against the grain with brisket?

You may have heard the term “cutting against the grain.” This is done with all cuts of beef, from a large brisket to a small strip steak. All meat has fibers (muscle tissues) that run in one direction. These fibers are long and stringy. By cutting opposite the grain (in other words, holding your knife perpendicular to the fibers), you help the slices of meat to be more tender. Quite simply, you’re slicing through the fibers so your knife does more work and you can do less chewing.

What kind of knife is best for slicing brisket?

A long, serrated slicing knife is best for slicing brisket. The ideal brisket knife is at least 10 inches in length (remember, brisket is big!) and has hollow indentations along the sides, rather than saw-like teeth. This knife from Shun is made specifically for slicing brisket — it’s excellent, but a bit spendy. For a cheaper option, try this Victorinox knife sold on Amazon. To keep your brisket knife sharp between uses, store it in its original packaging or in a knife block or rack. Do not store it uncovered in a utensil drawer.

Tips for slicing brisket

When cooked correctly, brisket is very tender. That means you won’t have to press down too hard on the brisket as you slice it. Gently hold one end steady with your hand or a meat fork as you slice it with the opposite hand. (It may help to think about slicing through a tender loaf of bread. That’s the right amount of pressure.)

Another trick of the trade? Be prepared to sop up brisket juices as you slice. Even after resting, brisket can be messy to cut. Use a large cutting board with a juice trench or groove. You’ll also want to keep a roll of paper towels or a stack of clean (non-fuzzy) kitchen towels handy for mopping excess juice.

What to do with leftover brisket

If you have leftover brisket — and unless you’ve served a crowd, you likely do — there are plenty of ways to use it up. If you’re not planning on freezing your leftover brisket, try one of these delicious and creative recipes.

• Korean BBQ Perilla Wraps
• Beef Brisket Nachos
• Slow Cooker Hawaiian Brisket Sandwiches

(Rochelle Bilow is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

As for the salsa, Dad’s has no specific reference to Guadalajara. It’s simply the kind of salsa he could make using the ingredients available in the suburban grocery stores of Denver, Colorado, where we lived. As a kid I didn’t even know there was a name for it: salsa fresca, or fresh salsa, made with fresh ingredients rather than from dried chiles, which are used for most salsas.

I knew it only as “Dad’s salsa.” And just as he taught me how to ride a bicycle and hit a baseball (well, sort of), he taught me how to make it. It’s simply chopped onion, diced jalapeños, a handful of cilantro, and a can of whole tomatoes. (No garlic. Never garlic. I don’t know why.) Throw it all into the blender and pulse until it’s well-mixed, but still a little chunky.

These days I’ll seed and devein the jalapenos for a milder heat. My dad always liked his spicy enough to bring tears to your eyes, which is another reason why we called it Dad’s salsa: It was often too hot for the rest of us.

But this version is a salsa for all of us. It’s incredibly easy to make in a way I maybe take for granted. In fact, I once traded a jar for a framed photo of a chicken. (It’s a long story.) Wash your hands assiduously after handling the chiles — or use gloves — and be careful not to over-blend. The salsa is good over eggs, in tacos, or, best of all, with a bag full of tortilla chips, while you try to help your kid hit a baseball.

Dad’s Blender Salsa Fresca

Serves 12 to 16; makes about 4 cups

1/2 large white onion

1/2 medium bunch fresh cilantro

2 medium jalapeno peppers

1 (28-ounce) can whole peeled tomatoes

1/4 teaspoon kosher salt, plus more as needed

Tortilla chips, for serving

1. Prepare the following, adding each to a blender as you complete it: Dice 1/2 large white onion until you have 1 cup. Coarsely chop the leaves and tenders stems from 1/2 medium bunch fresh cilantro until you have 1 cup. Trim the stems and seeds from 2 medium jalapeno peppers, then dice.

2. Pour off 1/3 cup of the juices from 1 (28-ounce) can whole peeled tomatoes. Pour the tomatoes and remaining juices into the blender. Add 1/4 teaspoon kosher salt. Pulse until the salsa is well blended but still a little chunky, about 6 (1-second) pulses. Do not over-blend into a puree.

3. Taste the salsa with a tortilla chip and stir in more kosher salt if needed. If not eating immediately, refrigerate in an airtight container for up to two weeks.

Recipe notes

Substitutions: One serrano pepper can be substituted for the jalapenos. If you like your salsa extra spicy, keep the seeds and membrane in, and/or use more peppers.

Tomatoes: Any kind of canned, whole tomatoes, including San Marzano and plum, can be used here.

Make ahead: The salsa can be made up to one day in advance and refrigerated in an airtight container.

(Adriana Velez is the executive editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

Banana muffins make use of an ingredient that’s beyond its prime for eating out of hand, but is now perfect for giving muffins a naturally sweet fruit flavor. I love a thick slice of banana bread, but my kids are partial to banana muffins, which come together quickly and are perfect for busy mornings. I always have the ingredients, and the muffins are a cinch to make — that’s why I’m pulling them from the oven every single week.

Why you’ll love it

• My banana muffins have the moist texture and sweet banana flavor that you expect, owing to the use of very ripe bananas. Make sure yours are speckled all over or brown.
• You can bake these one-bowl muffins every week knowing that a sink filled with dishes won’t be left behind. Even better, no mixer is required.

Key ingredients in banana muffins

• Bananas: The best bananas for muffins are the ones that are freckled or brown. This is a sign that the fruits’ starches have changed to sugars, and the flesh is soft and sweet. If you’re craving banana muffins but don’t have overripe bananas, try this trick to ripen bananas quickly in the oven.
• Unsalted butter: Starting with melted unsalted butter means you can mix the batter by hand and not have to rely on a stand mixer.
• Brown sugar: Use light or brown sugar to sweeten the muffins and give them a slightly caramel flavor that complements the bananas’ natural fruit flavor.
• All-purpose flour: Flour provides the structure for the muffins. Stir just until no dry spots of flour remain, but avoid over-mixing so that the muffins remain tender.

Helpful swaps

• Use 1 1/2 cups mashed thawed, frozen bananas in place of the fresh bananas. Combine with any liquid that is released before adding to the butter.
• Swap unsalted butter for a neutral oil, such as vegetable or canola, to make dairy-free muffins.
• Add 1/2 cup semi-sweet chocolate chips or toasted, chopped nuts into the batter before baking.
• Add some sparkle by sprinkling the tops with granulated or turbinado sugar before baking.

Banana Muffins

Makes 12

Cooking spray or paper muffin liners

8 tablespoons (1 stick) unsalted butter

4 very ripe large bananas

2 large eggs

3/4 cup packed light or dark brown sugar

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 teaspoon baking soda

1 1/2 cups all-purpose flour

1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Coat the wells of a standard 12-well muffin pan with cooking spray or line with paper liners.

2. Cut 1 stick unsalted butter into 8 pieces and place in a large microwave-safe bowl. Microwave in 20-second bursts until mostly melted, 40 to 60 seconds total. Set aside to let the butter finish melting and cool slightly. (Alternatively, melt the butter on the stovetop, then pour into a large bowl.)

3. Peel and place 4 large bananas in the bowl of butter and use a fork or potato masher to mash into a puree. A few small lumps of banana are OK. Add 2 large eggs, 3/4 cup packed light or dark brown sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until combined.

4. Sprinkle 1 teaspoon baking soda evenly over the banana mixture. Add 1 1/2 cups all-purpose flour and stir with a flexible spatula until just incorporated and no dry spots remain.

5. Divide the batter among the prepared muffin wells, filling each about three-quarters full (scant 1/3 cup per well).

6. Bake, rotating the pan halfway through baking, until the muffins are golden, the tops bounce back when pressed, and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Recipe notes

Muffins will keep in an airtight container at room temperature for up to five days. Muffins can also be frozen for up to three months, then thawed at room temperature.

(Patty Catalano is the food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

Needless to say, this shrimp ceviche is on heavy rotation. The shrimp are gently poached first, then marinated in freshly squeezed lime and lemon juice with ripe summer tomatoes, red onion, jalapeño, and fresh cilantro. Add creamy, diced avocado right before serving. It’s tangy and refreshing, perfect for those hot summer days.

Serve the shrimp ceviche with homemade tostadas, crunchy plantain chips, or tortilla chips for scooping. Don’t forget to make pitcher margaritas and invite some friends over! Here’s how to make the best (and easiest) shrimp ceviche.

Why you’ll love it

• The shrimp are perfectly cooked. Instead of relying on citrus juice to “cook” the shrimp, we’re poaching the shrimp quickly in hot water. Poaching the shrimp gently cooks them for the best texture, then they’re marinated in fresh lime and lemon juice.
• It’s bright and fresh; full of zesty lime, buttery avocado, juicy tomatoes, with a kick of jalapeño. Serve it as a snack, lunch, or light dinner. Whichever way you choose, be sure to have crunchy tostadas or tortilla chips nearby for scooping.

Key ingredients in easy shrimp ceviche

• Peeled and deveined raw medium shrimp: Unless you’re buying shrimp fresh off the boat, it’s most likely been frozen at some point. Frozen shrimp is the best choice because you can find them already peeled and deveined in the frozen aisle at most grocery stores.
• Citrus juice: Marinate the cooked shrimp in freshly squeezed lemon juice and lime juice.
• Tomatoes: Seed and chop the tomatoes.
• Red onion: Finely chopped red onion gives the shrimp ceviche some bite.
• Jalapeno pepper: Add finely chopped jalapeno for a bit of heat.
• Cilantro: Chop both the leaves and tender stems, which are edible.
• Avocado: Add the diced avocado right before serving.
• Helpful swaps

• Use frozen cooked shrimp. To save time, you can use frozen cooked shrimp instead of frozen raw shrimp. Thaw the frozen cooked shrimp completely and drain well before using.
• Use serrano peppers. Use serrano peppers instead of jalapeño if you like a spicier ceviche.

Is ceviche safe to eat?

We cook the shrimp for this ceviche, which means you don’t have to worry as much about obtaining the freshest raw shrimp possible, which can be a challenge depending on where you live and what’s easily accessible.

Easy Shrimp Ceviche

Serves 4 to 6

1 pound peeled and deveined raw medium shrimp, thawed if frozen

1/4 cup freshly squeezed lemon juice (from 2 lemons)

1/4 cup freshly squeezed lime juice (from 2 to 3 limes)

2 medium tomatoes, seeded and chopped

1/2 small red onion, finely chopped

1 medium jalapeno, seeded and finely chopped (about 3 tablespoons)

1/2 cup chopped fresh cilantro leaves and tender stems

1/2 teaspoon kosher salt

1 medium avocado

Tostadas or tortilla chips, for serving (optional)

1. Bring a large pot of salted water to a boil over high heat. Turn off the heat, add 1 pound peeled and deveined raw medium shrimp, and poach until the shrimp are opaque and just cooked through, 2 to 3 minutes. Drain the shrimp and set aside until cool enough to handle, about 10 minutes.

2. Chop the shrimp into 1/2-inch pieces and place in a large bowl. Add 1/4 cup freshly squeezed lemon juice, 1/4 cup freshly squeezed lime juice, 2 chopped tomatoes, finely chopped red onion, 1 finely chopped medium jalapeno, 1/2 cup chopped cilantro, and 1/2 teaspoon kosher salt, and toss to combine. Cover and refrigerate for at least 1 hour or up to 4 hours.

3. Just before serving, dice 1 medium avocado, add to the ceviche, and gently toss to combine. Serve with tostadas or tortilla chips, if desired.

Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to one day.

(Sheela Prakash is the senior contributing food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

Thick and Creamy Potato Latkes

Makes approximately 14 3-inch pancakes

2 pounds Yukon Gold potatoes or russet potatoes, peeled

1 medium yellow onion peeled and cut into eighths

1 large egg

4 medium scallions white and green parts, minced

3 tablespoons minced fresh parsley leaves

2 tablespoons matzo meal (optional)

1 1/2 teaspoons table salt

Ground black pepper

1 cup vegetable oil, for frying

1. Grate potatoes in a food processor fitted with a coarse shredding blade. Place half the potatoes in a fine mesh sieve set over a medium bowl and reserve.

2. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in the sieve and press against sieve to drain as much liquid as possible into a bowl below. Let potato liquid stand until starch settles to bottom, about one minute. Pour off liquid, leaving starch in the bowl. Beat egg, then potato mixture and remaining ingredients (except oil), into starch.

3. Meanwhile, heat 1/4-inch depth of oil in a 12-inch skillet or saute pan over medium-high heat until shimmering but not smoking. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into a 1/2-inch thick disc, in oil. Press gently with a nonstick spatula; repeat until five latkes are in the pan.

4. Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and. edges, about 3 minutes. Turn with spatula and continue frying until golden brown all over, about 3 minutes more. Drain on a triple thickness of paper towels set on a wire rack over a jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after every second batch.

5. Season with salt and pepper to taste and serve immediately.

Recipe notes

Matzo meal is a traditional binder, though we found that the pancake’s texture does not suffer without it.

Cooled latkes can be covered loosely with plastic wrap, held at room temperature for 4 hours, transferred to a heated cookie sheet and baked in a 375-degree oven, until crisp and hot, about 5 minutes per side. Or, they can be frozen on a cookie sheet, transferred to a zipper-lock freezer bag, frozen, and reheated in a 375-degree oven until crisp and hot, about 8 minutes per side.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)