Pakistani dishes in Usa

This watermelon mint salad needs just 3 ingredients and 10 minutes: ripe melon, fresh lime, and a handful of torn mint! It’s the most refreshing summer side dish you’ll make all season.

Here’s the most deliciously refreshing salad for the summer: watermelon salad! There are lots of variations on this concept, but this one might be my new favorite. It comes together in minutes with just 3 ingredients: and it truly transforms this juicy fruit into a masterpiece!

Zingy lime makes magic with the sweet melon, and fresh mint adds a cooling essence on the finish. When I first served this to friends at a summer cookout, they exclaimed, “What’s in this?” I’ve been making it on repeat in the summer ever since.

Why This Watermelon Salad Works

I’ll just say it: I like this better than Watermelon Feta Salad. Don’t get me wrong: I love a good pairing of salty, savory cheese with sweet melon. But honestly, I prefer this recipe and you don’t need to buy feta (money savings, right there!). It’s even simpler and more refreshing.

Ingredients You’ll Need

There are only three, so each one has to be quality:

Ripe watermelon: An underripe melon cannot be saved, so you’ve got to have the best ripe summer melon here. Seedless is easiest to work with.
Fresh lime juice: Squeeze it yourself. Bottled tastes flat, so always grab a fresh lime.
Fresh mint: Spearmint is the standard grocery-store variety — I personally always grow my own herbs in the summer.

All you’ve got to do? Chop up the melon, chop up the mint, and add the lime juice. Simple as that!

How to Cut a Watermelon Into Cubes

When you’re faced with a massive watermelon and a huge Chef’s knife, what to do? We’ve been there, and I know it’s daunting. What’s the best way to cut this massive fruit? There are lots of methods, but here’s the best way I’ve found to cut a watermelon:

Slice the watermelon in half around the middle. Don’t do it lengthwise!
Lay it on the flat side, and cut slices.
Use a paring knife to cut off the rind. A smaller knife helps you have more control.
Make a grid pattern to cut it into cubes. That’s it!

How to Pick a Ripe Watermelon

The best advice for any watermelon recipe? Grab a ripe watermelon! It’s essential to getting the beautifully sweet flavor: no amount of added sugar can save it. Here’s how to get the best ripe watermelon:

Shop in watermelon season. If it’s out of season, it’s much more likely to be unripe.
Look for a yellow field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).

Variations and Add-Ins

A summery watermelon salad has many variations and adders! I’ve made a few different variations that we love. Here are a few adders:

Sea salt: Top with flaky sea salt.
Feta cheese: The classic Watermelon Feta Salad is a revelation
Cucumber: Pair this cooling veggie in Watermelon Cucumber Salad
Red onion or shallot: Top with onion for a spicy kick
Basil: Use basil instead of mint
Lemon or lime zest: Add another citrus twist

Storage and Make Ahead Tips

A whole watermelon lasts for up to 10 days at room temperature. But chopping up the watermelon decreases its shelf life. Once you’ve cut it into cubes, a watermelon lasts about 2 to 3 days in the refrigerator. It also gives off a lot of liquid, so we recommend eating it as close to the time you cut it as possible.

You can store this watermelon salad for up to 2 days refrigerated, but it’s best when it’s fresh! It gives off quite a bit of liquid as it chills, so try to eat it as soon as possible.

Dietary Notes

This watermelon salad recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Watermelon Salad with Mint

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5 from 1 review

This watermelon mint salad needs just 3 ingredients and 10 minutes: ripe melon, fresh lime, and a handful of torn mint! It’s the most refreshing summer side dish you’ll make all season.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 1x
Category: Salad
Method: Chopped
Cuisine: American
Diet: Vegan

Ingredients

8 cups cubed ripe seedless watermelon (about 5 pounds or 1/2 medium melon)
¼ cup lime juice
2 tablespoons chopped fresh mint (1 large handful), plus more for garnish

Instructions

Chop the watermelon. Place it in a large bowl and sprinkle with the lime juice and chopped mint. Toss until well coated, then place on a platter.
Garnish with additional mint leaves. Serve immediately or chill 1 to 2 hours until serving (best as fresh as possible).

More Summer Salad Recipes To Try

Mix up a Tortellini Salad or Antipasto Salad
Use the season’s corn with Elote Salad or Corn Salad
Go classic with Three Bean Salad
Make the easiest Quick Black Bean and Corn Salad
Mix up Broccoli Salad or Broccoli Slaw

from A Couple Cooks https://ift.tt/AvLxX1u

Here’s how to make our best potato salad recipe! Our version of the American classic is creamy, crunchy, and tangy. It has just the right pop from pickles, and the creamy dressing is a burst of flavor. It’s a keeper: it’s become our family favorite for picnic tables and cookouts!

There are so many ways to make potato salad: German or French style with a tangy vinaigrette, loaded with fresh herbs, or even tossed with green beans. I love them all, but the one I end up craving every summer is that classic American potato salad recipe!

Our spin on the classic is creamy and tangy sweet, loaded with crunchy veggies and just the right amount of savory dressing and soft potatoes. I think it’s destined for stardom at your next cookout or picnic, because it’s become the family favorite all our friends and family ask for!

5 Star Reader Reviews

“It came out great! I used chopped dill pickles and I added 1 TBSP of sugar, which gave the potato salad just a slightly sweet note. Delicious!” -Lisa

“Awesome recipe!!! I used apple cider vinegar and fresh dill. My culinary critic (wife) thought it superb. A keeper! -Bob

Ingredients You’ll Need

Gather up your bottles of mayonnaise, mustard, and pickle relish: here’s how to make potato salad, the American way! This is my spin on the classic that my Grandma used to make, with a few tweaks like adding fresh dill. Here’s what you’ll need for this recipe:

Yukon gold potatoes: The variety of potato is important! Yukon gold potatoes have a lightly sweet flavor and keep their shape when boiled. Don’t substitute red skinned or russet potatoes.
White wine vinegar, yellow mustard, and Dijon mustard: Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard to add complexity. If you don’t have it, using 100% yellow mustard works too.
Celery, green onions, and red onion: These veggies add the crunch. You can omit the red onion if desired, but we like it because it adds a pop of color.
Sweet pickle relish (or dill pickles): Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too, and they intensify the savory notes.
Mayonnaise and sour cream: A combination of the two makes a silky, creamy dressing. Swapping in Greek yogurt for sour cream lightens the flavor, adding a slight tang.
Fresh dill and celery seed: These two seasoning add a big dose of flavor.

How to Make Potato Salad (Basic Steps)

The trickiest part of how to make potato salad is boiling the potatoes: other than that, it’s a chopping and stirring. Here are the basic steps or jump to the recipe below:

Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
Boil for 8 to 12 minutes, until fork tender. Drain and rinse them under cold water. Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is part of my French Potato Salad recipe: it infuses the potatoes with tangy flavor before mixing them into the salad.
Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold.

My Tips for Perfect Potato Salad

Taste after chilling, not before. A perfectly seasoned salad that’s warm will taste bland from the fridge. Season, chill, then adjust the seasoning.
Fix bland potato salad with acid, not more mayo. A splash more vinegar or pickle brine makes it taste brighter.
Can’t decide between sweet relish and dill pickles? One reader Lisa used chopped dill pickles plus a tablespoon of sugar in the dressing for that slightly sweet note. It works!
Add hard boiled eggs for a Southern potato salad. Fold in 2 to 3 roughly chopped hard boiled eggs, then slice a few more over the top and add a hint of paprika.

What to Serve Alongside

This is the perfect summer side dish for cookouts and BBQs. A few pairings I love:

Grilled chicken or grilled chicken thighs
Grilled corn on the cob
A black bean burger, chicken burger, or grilled veggie burger
Easy coleslaw, for a crunchy contrast
Easy deviled eggs and other picnic food ideas

How to Store Potato Salad

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for up to 5 days. The flavor gets even better over time. I don’t recommend freezing potato salad, because mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored.

How long does potato salad last at room temperature? Up to 2 hours, but try to minimize the time sitting at room temperature if possible.

How long does potato salad last outside? Up to 1 hour. If you’re serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.

Potato Salad Variations to Try

Vegan Potato Salad: Tastes just like classic potato salad, but uses cashews to make a creamy sauce.
French Potato Salad: It’s sophisticated and flavor-packed, featuring a zingy vinaigrette, red potatoes, capers, and parsley.
Dill Potato Salad: This one is classic and bursting with fresh herbs and flavored with olive oil and vinegar.
Red Potato Salad: My favorite salad starring red potatoes instead of Yukon golds.

Dietary Notes

This potato salad recipe is vegetarian and gluten-free.

Frequently Asked Questions

Can I make potato salad ahead of time?

Yes, potato salad can be made ahead of time. In fact, the flavors tend to meld and improve the longer it sits in the refrigerator. It stores up to 5 days refrigerated.

What is the secret to a good potato salad?

Two things: use Yukon gold potatoes, and season them with vinegar and salt while they’re still warm (warm potatoes absorb acid).

Why do you put vinegar in potato salad?

Vinegar seasons the potatoes themselves instead of just the dressing, and the acidity cuts through the richness of the mayonnaise.

What are common mistakes when making potato salad?

Starting potatoes in boiling water instead of cold water, overcooking the potatoes so they become mushy, adding dressing to hot potatoes so the mayo breaks, and under-seasoning the salad.

How much potato salad per person is a good serving size?

Plan on about ½ cup per person, or about ⅓ pound of potatoes per serving. This recipe makes 8 servings. At a potluck with several other sides, it should stretch a little further.

What can I add to potato salad for more flavor?

Start with a splash of vinegar or pickle brine. From there, try chopped dill pickles instead of relish, more fresh dill, a spoonful of whole grain mustard, or hard boiled eggs folded in.

Best Potato Salad

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5 from 4 reviews

Here’s how to make our best potato salad recipe! Our version of the American classic is creamy, crunchy, and tangy. It has just the right pop from pickles, and the creamy dressing is a burst of flavor. It’s a keeper: it’s become our family favorite for picnic tables and cookouts!

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 1x
Category: Side Dish
Method: Boiled
Cuisine: Salad
Diet: Vegetarian

Ingredients

3 pounds Yukon gold potatoes*
3 tablespoons white wine vinegar, divided
1 ¼ teaspoon kosher salt, divided
3 large celery stalks
5 green onions, thinly sliced (both white and green portions)
¼ cup red onion, minced
2 tablespoons chopped fresh dill
½ cup sweet pickle relish (or chopped dill pickles)
½ cup mayonnaise
½ cup sour cream (or Greek yogurt)
3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
1 teaspoon celery seed
Fresh ground black pepper, to taste

Instructions

Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand for 5 minutes.
Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, dill, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

from A Couple Cooks https://ift.tt/W9tk4mF

This fresh peach salsa blends juicy summer peaches with jalapeño, red onion, and lime juice. Ready in 15 minutes for chips, grilled fish, or tacos!

Growing up, every peach season I looked forward to my mom’s peach pie as a classic summer dessert. But peaches with red onion and jalapeños? Peach salsa was not part of the traditional Midwestern diet of my childhood, but after the first bite of this stuff, I decided I’ll be serving this for years to come!

This peach salsa blends sweet juicy peaches with red onion, lime, and cilantro for a delicious salsa that’s so versatile. You can serve it with chips or crackers as an appetizer, and it’s the perfect peach salsa for fish or in a burrito or taco. As a lover of sweet and salty flavors, I’m always in heaven with the first bite of this fresh peach salsa!

Featured Reader Reviews

“This salsa was amazing! We tried it last night, and it will become a regular dish for us during peach season.” -Jason

Ingredients You’ll Need

All you need for peach salsa is xix ingredients:

Fresh peaches: Your peaches must be juicy and ripe: see my guide to How to Ripen Peaches. Look for fruit that gives slightly when you gently squeeze it.
Red onion: Adds a sharp, pungent bite that balances the fruit.
Jalapeño: De-seed and de-rib it for mild, or leave some seeds in for spicy.
Fresh cilantro: Brightens the whole bowl. If it’s not for you, I’ve got notes below.
Lime juice: This adds a nice pop of flavor and helps the peaches from browning.

Tips For The Best Peach Salsa

This peach salsa recipe takes less than 15 minutes to make and requires no special ingredients. Here are

Peel and dice the ripe peaches. Technically you can use unpeeled peaches, but the texture is best with peeled; see my instructions below.
Make sure to de-seed the jalapeño pepper for a mild salsa. Also wash your hands when working with jalapeños: the juice can sting if you don’t wash it away.
Eat immediately or give it a few minutes at room temperature. You can let it rest for a few minutes on the counter before digging in. This gives the salsa ingredients time to come together and gives it a better flavor.

How to Peel Peaches: Two Easy Ways

This peach salsa recipe calls for peeling the peaches: which can actually be tricky! Using a vegetable peeler can be difficult depending on the ripeness of the peaches and can also be time consuming. Instead, I use a peach peeler: it’s a special vegetable peeler that is serrated and used for slippery fruits like peaches.

If you don’t have one, here’s another a simple way to peel the peaches! For this one you need no special tools: just boiling water! Here’s what to do:

Prepare a large pot of boiling water.
Drop a peach into the pot so that the water fully covers it, and boil for about 1 minute.
Remove the peach from the water with a fork, and drop in the next peach.
As the second peach boils, use a sharp knife to remove the thin skin of the peach (it should peel off in large sheets with your fingers). Repeat until all peaches are peeled.

Ways to Serve Peach Salsa

Here are a few ways I love to serve this:

With tortilla chips: The classic appetizer, with a batch of homemade tortilla chips.
With black beans and quinoa: Pile it in a bowl with quinoa and easy black beans for a weeknight dinner.
Over grilled fish: A white fish like cod, halibut, mahi-mahi, or tilapia is great with peach salsa. Try it with any of my grilled fish recipes.
On tacos: Add it to grilled fish tacos or black bean tacos.
On grilled chicken or pork: Try it with my favorite grilled chicken thighs.
On a summer spread: Add more of my favorite summer appetizers.

Storage and Leftovers

This fresh peach salsa recipe will keep in the fridge for a few days, but the peaches will soften a bit over time so you’ll want to eat this salsa fast! Before serving the leftover salsa, give it a good stir to mix up all the juices that have pooled on the bottom of the container.

More Peach Recipes To Try

Dietary Notes

This peach salsa recipe is vegetarian, vegan, gluten-free, and plant-based.

The Best Peach Salsa

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This fresh peach salsa blends juicy summer peaches with jalapeño, red onion, and lime juice. Ready in 15 minutes for chips, grilled fish, or tacos!

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Side Dish
Method: Raw
Cuisine: Mexican

Ingredients

4 ripe peaches
1/2 medium red onion
1/2 jalapeño pepper
1 handful fresh cilantro
1 lime
Kosher salt

Instructions

Peel and dice the peaches. Finely chop the red onion. Remove the stem, seeds, and ribs of the jalapeño pepper and mince half of the pepper (or add more to taste). Chop the cilantro.
Mix all ingredients together, then add the lime juice and a few pinches kosher salt. Eat immediately or after 5 minutes to let the flavors meld.

More Salsa Recipes To Try

from A Couple Cooks https://ift.tt/Xf5gj2y

This easy peaches and cream oatmeal is a cozy breakfast idea that tastes like pie, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

If you’re looking for an easy way to enjoy peaches this season, try this amazing peach oatmeal! It turns this sweet stone fruit into a cozy and filling breakfast, mixed with some maple syrup, cinnamon and vanilla extract. Sprinkle with some crunchy pecans and each bite is a pop of sweet tart fruit!

The first time my husband Alex tried this oatmeal, he whispered to me, “Don’t tell your mom, but this is just as good as peach pie and way easier!” Yes, this peach oatmeal really does taste like a fresh peach pie. Our family is obsessed with oatmeal recipes and needless to say, peaches and cream oatmeal was a huge winner over here (I couldn’t stop sneaking bites.)

5 Star Reader Review

“Amazing. This is oatmeal at it’s best. I had extra Texas peaches and this was delicious way to use them. Delicious!! And because peaches were so sweet and ripe I used very little maple syrup. Yummy!” -Leslie

Ingredients You Need

All you need are ripe peaches and a handful of pantry ingredients to make this peach oatmeal come to life. I love it with fresh, in-season peaches, but you can make it in the off season, too. Here are our tips and substitutions:

Old Fashioned rolled oats: Avoid instant oats or quick-cooking oats: the texture is much better with Old Fashioned oats.
Fresh peaches: The flavor of fresh peaches is best, but you can substitute either frozen or canned.
Maple syrup: My sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.
Vanilla extract and cinnamon: These two flavorings add nuance to the flavor and make it taste like pie. I highly recommend using both, but you can use just one in a pinch.
Heavy cream: Heavy cream adds a creamy richness. You can also use half and half or whole milk. For vegan, use non-dairy creamer or full fat coconut milk.

How to Make Peaches and Cream Oatmeal

The full recipe is below with quantities, but here’s the short version so you can see how simple it is:

Simmer everything together. Add the oats, water, diced peaches, maple syrup, vanilla, cinnamon, and salt to a saucepan. Cook until thick and tender, about 5 to 7 minutes.
Stir in the cream. Remove the heat. Add the cream and taste for sweetness.
Top and serve. Finish with a drizzle of maple, a few fresh peach slices, chopped pecans, and a little cream to taste.

Tips For Frozen Vs Canned Peaches

Peaches and cream oatmeal is best with fresh peaches, but you can substitute canned or frozen peaches, too!

Frozen: Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor).
Canned: If using canned peaches, adjust the maple syrup accordingly if the canned peaches have added sugar.

Topping Ideas

I like this peaches and cream oatmeal with a sprinkle of chopped pecans, but there are lots of other ideas that would taste great! Here are a few fun ideas:

Nuts: Try toasted pecans, toasted walnuts, or toasted almonds. Or, add a handful of chopped hazelnuts or macadamia nuts for an intriguing flair.
Coconut: Add a sprinkle of toasted coconut.
Seeds: Add toasted pepitas or candied pepitas (instructions for candying pepitas is in this peach burrata salad recipe).
Syrup: Try homemade brown sugar syrup or vanilla syrup.
Berries: Top with a handful of blueberries or raspberries.
Nut butter: Add a dollop of almond butter or cashew butter.

Storing Leftovers

Peaches and cream oatmeal stores up to 5 days refrigerated. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Dietary Notes

This peach oatmeal recipe is vegetarian and gluten-free. For vegan, use non-dairy creamer or full fat coconut milk.

Frequently Asked Questions

Can I use steel-cut oats instead of rolled oats?

No, steel cut oats require a different cooking time. Go to Steel Cut Oats.

What kind of peaches are best for oatmeal?

Both fresh and frozen peaches work well in oatmeal. If using fresh peaches, choose ripe but firm ones for the best flavor and texture. Frozen peaches should be thawed until they are soft enough to dice; they are often more tart than fresh peaches so you may need to add more sugar. If using canned peaches, drain them well before adding them to the oatmeal.

What are some other ways to serve peach oatmeal?

Besides the classic bowl of oatmeal, here are some other ways to enjoy peach oatmeal flavors:

Overnight oats: Combine oats, milk, and peaches in a jar and refrigerate overnight for a quick and easy breakfast. Use the ingredient ratios in this Overnight Oats recipe.

Baked oatmeal: Bake the oatmeal in a casserole dish for a warm and comforting breakfast bake. Use the ingredient ratios in this Baked Oatmeal recipe.

Smoothie bowl: Blend the oatmeal with milk, peaches, and other ingredients for a refreshing and filling smoothie bowl.

More Breakfast Ideas To Try

A few more easy breakfast ideas I love:

Try more oatmeal recipes like strawberry oatmeal, blueberry oatmeal, or apple cinnamon oatmeal
Go for banana baked oatmeal or banana oatmeal pancakes
Make sunny side up eggs, over medium eggs, or over hard eggs

Peaches and Cream Oatmeal

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

This easy peaches and cream oatmeal is a cozy breakfast idea that tastes like pie, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

Author: Sonja Overhiser
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Yield: 2 1x
Category: Breakfast
Method: Stovetop
Cuisine: Breakfast
Diet: Vegetarian

Ingredients

1 cup Old Fashioned rolled oats (not quick cooking or instant)
2 cups water
1 cup diced fresh peaches (about 1 large peach; see notes)
2 to 3 tablespoons maple syrup
1 teaspoon vanilla extract
¼ teaspoon cinnamon
⅛ teaspoon kosher salt
2 tablespoons heavy cream or whole milk (or non-dairy creamer or full fat coconut milk, for vegan)
For topping: maple syrup and sliced or diced fresh peaches, chopped pecans or almonds

Instructions

In a saucepan, add the oats, water, peaches, maple syrup, vanilla extract, cinnamon, and salt, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender.
Remove from the heat and stir in the cream. Taste and if desired, use more maple syrup (up to 1 tablespoon), keeping in mind you’ll also top with maple syrup for sweetness.
To serve, top with a drizzle of maple syrup, chopped pecans, sliced or diced peaches and a small drizzle of cream (this is required and what brings out the peach flavor). Leftovers store refrigerated for up 5 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Notes

*If desired, you can substitute canned or frozen peaches. Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor). Adjust the maple syrup accordingly if the canned peaches have added sugar.

Our sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.

These two flavorings add nuance to the flavor and make it taste like pie. We highly recommend using both, but you can use just one in a pinch.

You can substitute half and half or whole milk for the heavy cream.

from A Couple Cooks https://ift.tt/aGE0PxT

Why This Watermelon Salad Works

Ingredients You’ll Need

How to Cut a Watermelon Into Cubes

How to Pick a Ripe Watermelon

Variations and Add-Ins

Storage and Make Ahead Tips

Dietary Notes

Watermelon Salad with Mint

Ingredients

Instructions

More Summer Salad Recipes To Try

5 Star Reader Reviews

Ingredients You’ll Need

How to Make Potato Salad (Basic Steps)

My Tips for Perfect Potato Salad

What to Serve Alongside

How to Store Potato Salad

Potato Salad Variations to Try

Dietary Notes

Frequently Asked Questions

Best Potato Salad

Ingredients

Instructions

Notes

Featured Reader Reviews

Ingredients You’ll Need

Tips For The Best Peach Salsa

How to Peel Peaches: Two Easy Ways

Ways to Serve Peach Salsa

Storage and Leftovers

More Peach Recipes To Try

Dietary Notes

The Best Peach Salsa

Ingredients

Instructions

More Salsa Recipes To Try

5 Star Reader Review

Ingredients You Need

How to Make Peaches and Cream Oatmeal

Tips For Frozen Vs Canned Peaches

Topping Ideas

Storing Leftovers

Dietary Notes

Frequently Asked Questions

More Breakfast Ideas To Try

Peaches and Cream Oatmeal

Ingredients

Instructions

Notes

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