One of the best delicacies in the world is smoked fish! Typically we buy it since it’s so widely available in the grocery store, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, Alex has spent a while honing this method. Here’s our best smoked salmon recipe that’s out of this world good. It has a tender, buttery texture and a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon!

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s very simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. Here’s what you’ll need to smoke salmon:

• Outdoor smoker of any brand
• Smoking chunks or chips: we like to use a combination of cherry and hickory wood
• Salmon fillets: skin on! Use wild caught if possible.
• Brown sugar
• Onion powder
• Garlic powder

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before you want to smoke using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor (which can happen with a wet brine or marinade). Here’s how to smoke salmon:

1. The day before (dry brine): Sprinkle the salmon fillets with salt, brown sugar, onion powder, and garlic powder (see the recipe below for quantities). Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse and refrigerate it uncovered overnight.
2. The day of smoking: Heat an outdoor smoker to 200°F. Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F.

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of your salmon fillet and your specific smoker. We use a temperature-controlled smoker from Masterbuilt, which works wonderfully. But you can use any brand like Traeger or others, including both manual and automatic smokers.

Feel free to explore different woods to find your favorite flavor. While a lighter fruit wood is a popular choice for salmon, we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, we layer chunks of wood with charcoal in our smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking.

You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

Hot smoked vs cold smoked (lox)

This smoked salmon recipe is for hot smoked salmon. Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. This gives cold smoked salmon (lox) a buttery, smooth texture whereas hot smoked salmon is flaky and cooked through.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it’s eaten too quickly in our house!).

Smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers:

Smoked Salmon Bagel

What's better than a good old bagel with smoked salmon? Also known as lox, smoked salmon, cream cheese, capers and veggies always hits the spot. Use plain cream cheese or this homemade herby version.

Get Recipe

Smoked Salmon & Cucumber Appetizer

The classic combination of smoked salmon, dill, cucumber and cream cheese is a hit every time: the perfect crowd pleasing appetizer! Mix the cream cheese with fresh dill, green onion and Dijon for a rich, zingy pop.

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Smoked Salmon Omelette

There’s just something about smoked salmon anything for breakfast or brunch that feels luxurious. Here’s a fun idea that takes minutes to whip up but feels elegant: put it in an omelette! The burst of flavor is unreal: smoky, buttery salmon against tender eggs, a burst of salty feta and burst from fresh chives. 

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Smoked Salmon Pasta

Imagine: chewy al dente pasta, bathed with a creamy sauce punctuated by bright lemon zest and herbaceous fresh dill. It’s hard not to be head over heels about this one! It’s extremely versatile: try it as an easy dinner, a fun brunch idea or picnic pasta salad.

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Smoked Salmon Toast

Salmon toast is pure and simple: a toast of artisan bread loaded with fluffy whipped ricotta, smoked salmon, capers and fresh dill. The electric pink salmon is stunning against the delicate green dill fronds. Each bite is a burst of smoky, creamy, rich, briny, salty and fresh!

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Smoked Salmon Dip

This creamy dip has a bit of a retro vibe, which makes it all the more endearing. It's chock full of rich flavor: hearty cream cheese, punchy Dijon, and that intensely smoky flavor that only fresh smoked salmon brings. Mix it up in 5 minutes, and it’s good for days in the fridge.

Get Recipe

Smoked Salmon Salad

Here's a genius smoked salmon recipe that makes a fast dinner or healthy lunch with no cooking required. It’s healthy, fresh, and 100% cook free. Imagine: savory smoked salmon, fresh greens, fluffy goat cheese dollops and a tangy shallot vinaigrette.

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Smoked Salmon Sandwich

Got smoked salmon? Throw it in a sandwich! It takes less than 10 minutes to whip up, layering it with cream cheese and crunchy veggies. It’s perfect for no-think weeknight dinners!

Get Recipe

Smoked Salmon Spread

The flavor is bold, creamy, smoky, and herby all at once, and makes the ideal slather for bagels, sandwiches, toasts, and more. Serve it as part of bagel brunch spread, on toast for a light dinner, or on crackers as an easy lunch.

Get Recipe

This smoked salmon recipe is…

Gluten-free, dairy-free and pescatarian.

Smoked Salmon Recipe

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• Author: Sonja Overhiser
• Prep Time: Overnight
• Cook Time: 1 hour
• Total Time: 56 minute
• Yield: ¾ pound

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Description

This smoked salmon recipe makes tender fish with a pure smoky flavor! Here’s how to smoke salmon and ways to use it in recipes.

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Ingredients

• 3/4 pound salmon fillets, skin on (wild if possible)
• 2 teaspoons kosher salt
• 1 teaspoon brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Smoking chips: we like a mix of cherry and hickory

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Instructions

1. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight. 
2. The day of smoking: Heat an outdoor smoker to 200°F with smoker chips, chunks or pellets (we prefer a mix of cherry and hickory wood). Place the salmon in the smoker and cook for 45 minutes to 75 minutes, until the internal temperature reaches 135°F. Place it in a sealed container and refrigerate up to 10 days. 

Notes

If you prefer, you can cover the salmon loosely in the refrigerator, just make sure that it is exposed to air.

• Category: Essentials
• Method: Smoked
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Smoked salmon, smoked salmon recipe, smoked salmon recipes, how to smoke salmon

A Couple Cooks - Recipes worth repeating.

What’s more refreshing than a glass of sweet tart homemade lemonade? Here’s a fun variation on the theme: Blueberry Lemonade! Adding the popular berry to this sweet tart drink balances it with a berry nuance and gives it a brilliant purple color. It’s such a fun way to use this seasonal fruit! You can also add vodka for an instant summer cocktail. Every year we try a few more lemonade flavors, and this one is a favorite!

Ingredients for blueberry lemonade

Blueberry lemonade is simple and requires just 3 main ingredients, plus water! It’s so much tastier to make homemade lemonade than store-bought: the flavor is intensely sweet tart and fresh! Once you’ve whipped up a batch, you can see how easy it is to riff on fruity variations. Here are the three ingredients you’ll need:

• Blueberries
• Lemons
• Sugar

How to make blueberry lemonade (basic steps)

Got your ingredients? The method for this blueberry lemonade is very simple: it just includes juicing, blending and mixing. There’s no need to cook a simple syrup on the stove, which is often the case in fruity lemonade variations. The basic steps are (or jump to the recipe):

• Juice the lemons. We recommend using a press juicer, which is the quickest, gets out the most juice, and saves your hands from cramping up after juicing all those lemons. The next best choice? A handheld citrus juicer.
• Blend the blueberries, sugar and water, then strain. Give it a whiz in the blender, then strain it through a fine mesh strainer to make it perfectly smooth.
• Mix the pitcher. Mix the lemon juice and blueberries in a pitcher with more cold water.

For the garnish

Drinks are all about the garnish, and that’s the case with this blueberry lemonade! It has a beautiful purple hue in the glass with ice, but even better? Add garnishes of lemon wedges or slices and a few blueberries. We eat (and drink) with our eyes, and this presentation takes it over the top!

Serving in a pitcher with ice

Are you planning to make this blueberry lemonade for a party, leaving it out in a big pitcher with ice? The ice melts over time, which can dilute the flavor drink. If you think it might let the pitcher sit out for quite a while, reduce the cold water you add at the end to account for dilution (for example, add 3 or 3.5 cups of cold water instead of 4 cups).

Spiked variation: add vodka!

Want to turn this blueberry lemonade into a simple summer cocktail? This lemonade is the perfect basis for a sweet tart summer drink. To make blueberry vodka lemonade, combine 1 cup of this lemonade with 2 ounces (¼ cup) vodka: you won’t be able to stop sipping! (Be careful, it goes down fast.)

You can also add other spirits! Spiked lemonade is great with gin: add 1.5 ounces (3 Tbsp) per glass. Or, add limoncello to up the lemony flavor: add 1 ounce (2 Tbsp) per glass.

More lemonade variations

This blueberry lemonade is one in a variety of fruity or herbal riffs on lemonade! Once you’ve tried this one, here are a few more to taste:

• Try Strawberry Lemonade
• Go for Fresh Pink Lemonade
• Make Watermelon Lemonade
• Opt for Easy Raspberry Lemonade
• Grab Lavender Lemonade or Mint Lemonade
• Mix up Cucumber Lemonade or Ginger Lemonade

01

Strawberry Lemonade

02

Watermelon Lemonade

03

Mint Lemonade

04

Easy Raspberry Lemonade

This blueberry lemonade recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Blueberry Lemonade

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 drink

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Ingredients

• 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons)
• 1 cup granulated sugar
• 1 cup fresh or frozen blueberries
• 6 cups water, divided
• To garnish: lemon wedges and fresh blueberries

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Instructions

1. Juice the lemons.
2. Add the blueberries, sugar, and 2 cups warm water to a blender and blend until smooth. Strain through fine mesh sieve into a large pitcher, using a spatula to push the liquid through.
3. Add 4 cups cold water and the fresh squeezed lemon juice to the pitcher. Garnish with lemon wedges and fresh blueberries.
4. Variation: For blueberry vodka lemonade, mix 1 cup blueberry lemonade and 2 ounces (¼ cup) vodka.

• Category: Drink
• Method: No Cook
• Cuisine: Lemonade
• Diet: Vegetarian

Keywords: Blueberry lemonade

A Couple Cooks - Recipes worth repeating.

When the season rolls around, it’s all we can do to hold ourselves back from making all the rhubarb recipes: pies, muffins, and more. This year, we’ve added a new standard: this irresistible Rhubarb Streusel Bread! It’s light and fluffy, made with buttermilk to make an impossibly tender crumb. It’s flecked with just the right amount of sweet tart rhubarb, then sprinkled with a crunchy streusel topping. It’s totally dreamy, perfect for serving to guests or as a present for friends or neighbors. Summer baking just got better!

Ingredients for rhubarb bread

This rhubarb bread recipe has the best texture, due mainly to the secret ingredient: buttermilk! It makes for an exceptionally fluffy and light bread. Other than that and the rhubarb, the remaining ingredients are the traditional cast of baking characters. Here’s what you’ll need:

• Rhubarb
• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Secrets to a light and fluffy bread

Quick breads can be notoriously dense, dry or filled with air pockets. This rhubarb bread is anything but! There are two tricks to the velvety soft texture:

• Use real buttermilk. Buttermilk is absolutely crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our quick bread recipes, but we love the richness in flavor and texture that butter adds here.

Optional adder: orange zest

Rhubarb and orange are a classic combination, and here’s why: the zesty orange perfectly accentuates the sweet and sour flavor of the rhubarb. It’s a great way to step up this bread from delightful to gourmet! Simply add ¼ teaspoon orange zest into the streusel topping. This simple addition makes a big impact!

Rhubarb bread storage info

How to store it? This rhubarb bread tastes best the day it’s baked. However, it does hold up pretty well over time! Here’s what to know:

• Refrigerator: This bread stores well in the refrigerator for up to 1 week! This is what we recommend due to the streusel topping. Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold (we think).
• Freeze: Freeze in a sealable container and store up to 3 months.

More rhubarb recipes

Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:

• Go for Rhubarb Streusel Muffins instead
• Try Classic Rhubarb Crisp or Strawberry Rhubarb Crisp
• Bake up a Classic Rhubarb Pie
• Simmer some Easy Rhubarb Sauce

01

Classic Rhubarb Pie

02

Rhubarb Muffins with Streusel

03

Easy Rhubarb Sauce

04

Classic Rhubarb Crisp

Rhubarb Bread

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Ingredients

For the bread

• 2 cups rhubarb, finely diced
• 2 cups [280 g] all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup granulated sugar
• ¾ cup buttermilk
• 5 tablespoons unsalted butter, melted
• ⅓ cup neutral oil
• 2 eggs
• 1 teaspoon vanilla extract

For the streusel topping

• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, room temperature
• ¼ teaspoon ground cinnamon
• Optional: ¼ teaspoon orange zest

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Instructions

1. Preheat the oven to 350°F. 
2. Chop the rhubarb and set it aside. Grease a 9 x 5-inch aluminum loaf pan with butter.
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
5. Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
6. Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
7. Add 1 2/3 cups of the diced rhubarb and fold it in with a spatula, taking care not to overwork the batter.
8. Pour the batter into the prepared pan. Sprinkle the top with ⅓ cup of the chopped rhubarb, then sprinkle evenly with the streusel.
9. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 10 days: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

• Category: Baking
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Rhubarb bread, rhubarb bread recipe, rhubarb bread recipes

A Couple Cooks - Recipes worth repeating.

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

• Shrimp, shelled and deveined
• Lime juice
• Red tomatoes
• Red onion
• Jalapeno pepper
• Cilantro
• Cumin
• Garlic
• Sugar
• Salt

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

• Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
• Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

• Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
• Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
• Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
• Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

• As a first course for tacos
• With tortilla chips or plantain chips
• As an appetizer trio with salsa and guacamole
• With rice, like a bed of cilantro lime rice
• In a bowl meal, like a shrimp bowl
• As a main course with sides of quinoa and black beans

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

• Try this Easy Shrimp and Rice Skillet
• Go for Sheet Pan Shrimp & Veggies or Sheet Pan Shrimp Fajitas
• Fire up the grill for Perfect Grilled Shrimp
• Make elegant Shrimp Scampi or Quick Shrimp Tacos

01

Easy Shrimp and Rice Skillet

02

Perfect Grilled Shrimp

03

Quick Shrimp Tacos

04

40 Shrimp Recipes Perfect for Dinner

Shrimp Ceviche

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• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 appetizer servings

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Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

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Ingredients

• 1 pound shrimp, shell off and deveined (wild caught if possible)
• ½ cup fresh lime juice (4 limes)
• 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
• ⅓ cup minced red onion
• 1 jalapeño pepper, seeds removed and minced
• ¼ cup packed finely chopped cilantro
• ¼ teaspoon cumin
• ½ teaspoon finely minced garlic
• ¾ teaspoon kosher salt
• ¼ teaspoon sugar (to taste)
• Tortilla or plantain chips, to serve

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Instructions

1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

• Category: Appetizer
• Method: No Cook
• Cuisine: Peruvian
• Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Got a load of rhubarb? If you’re not in the mood for pie or crisp, here’s a recipe that might be even better: rhubarb muffins! These truly are the best (make them and see if you agree!). They’re light and fluffy, with a golden muffin top showered with crunchy streusel topping. Take a bite and they taste just like rhubarb crisp! The interior is flecked with just the right amount of sweet tart rhubarb. Here are all our secrets!

Ingredients in the best rhubarb muffins

These rhubarb muffins really are next level, and there are a few reasons why. But the big secret is buttermilk! It really is essential for a tall and fluffy muffin. Other than that, you’ll need your typical cast of baking characters and a good amount of rhubarb. Here’s what you’ll need:

• Rhubarb
• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Tricks to this rhubarb muffins recipe

There are a few tricks we learned for this baking recipe from our friend Sarah’s Kieffer’s new baking book, 100 Morning Treats. Sarah is a cookbook author and trained baker, and everything that she whips up is absolutely incredible (we get the pleasure of knowing her in real life as she lives in my native Minnesota!). This recipe is not in her book, but we created it heavily influenced by Sarah’s muffin recipes. Here are a few things we learned:

• Use real buttermilk. Buttermilk is absolutely crucial to making a light and fluffy muffin with a beautiful crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Typically we use oil in our muffin recipes, but we love the richness in flavor and texture that butter adds here.
• Fill every other cup in two 12-cup muffin tins. This helps the muffins to bake evenly, getting that nice domed top. Don’t have two muffin tins? You can bake in one tin: this simply achieves the nicest looking muffins.

A few other tips

Here are a few more tips to making next level muffins! These tips are ones that apply to all our muffin recipes to get a nice tall, fluffy muffin:

• Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
• Fill the muffin cups up to the top. This recipe is optimized so you fill the muffin cups very full up to the top, just like in our other muffin recipes. This avoids our pet peeve: stubby muffins!
• Baking at 375 degrees makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin (versus the standard 350F). This recipe also has a good amount of leavener (baking powder and baking soda) to get the job done.

Rhubarb muffins storage info

How to store rhubarb muffins? These rhubarb muffins taste best the day they’re baked. However, they hold up pretty well over time! Here’s what to know:

• Refrigerator: These muffins store well in the refrigerator for up to 1 week! Let them stand at room temperature for a few minutes before eating.
• Freeze: Freeze in a sealable container and store up to 3 months.

More rhubarb recipes

Rhubarb season is our favorite! Here are a few more rhubarb recipes you might enjoy:

• Try Classic Rhubarb Crisp or Strawberry Rhubarb Crisp
• Bake up a Classic Rhubarb Pie
• Simmer some Easy Rhubarb Sauce

01

Classic Rhubarb Crisp

02

Classic Rhubarb Pie

03

20 Rhubarb Recipes for the Season

04

Easy Rhubarb Sauce

Best Rhubarb Muffins

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser

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Description

This rhubarb muffins recipe is simply the best! They come out light and fluffy, with sweet tart rhubarb and a crunchy streusel topping.

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Ingredients

For the muffins

• 1 ½ cups rhubarb, finely chopped (about 12 ounces)
• 2 cups [280 g] all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• ¾ cup buttermilk*
• 5 tablespoons melted unsalted butter
• ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
• 2 eggs
• 1 teaspoon vanilla extract

For the streusel topping

• ¼ cup granulated sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat the oven to 375°F.
2. Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
5. Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
6. Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
7. Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
8. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
9. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

A Couple Cooks - Recipes worth repeating.

Everyone knows that homemade ice cream is the best. And in the case of strawberry ice cream, the results are beyond worth the effort. Try this homemade strawberry ice cream recipe! It’s lusciously creamy, with a pure sweet tart berry flavor interspersed with chunks of red berries. To be honest, I don’t like storebought strawberry ice cream, but I couldn’t stop eating spoonfuls of this homemade version!

Ingredients in homemade strawberry ice cream

Sure, it’s easy to buy a pint of strawberry ice cream from the store. But the flavor can have an artificial aftertaste. In fact, we typically avoid purchased strawberry ice cream. But homemade strawberry ice cream is like a totally different animal! The flavor is beautifully pure from the ripe berries and vanilla extract. All you need are a handful of ingredients for a symphony of flavor! Here’s what you’ll need:

• Ripe strawberries: you’ll want the ripest sweet berries you can find
• Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book!
• Whole milk
• Granulated sugar
• Heavy cream
• Salt
• Vanilla extract
• Red food coloring: optional: keep reading!

Food coloring is optional

Do you need food coloring in homemade strawberry ice cream? Typically we’re as natural as possible in the food we make, and we like to avoid adding artificial colors. However, we eat with our eyes, and the bright pink color really makes this ice cream! We’re not averse to adding a few drops of red food coloring to accentuate the color. (It’s the same reason we put a few drops of green in our classic mint chocolate chip ice cream.)

But if you’re not into added colors, no problem! This strawberry ice cream is a beautiful pale pink color without red food coloring.

Churn it in an ice cream maker

This is a classic strawberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:

• Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker we use; it’s very durable and has held up well over the years.
• Automatic ice cream maker: If you make ice cream often, you might want to consider an automatic ice cream maker, which is larger and more expensive. But it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.

How to make homemade strawberry ice cream

This homemade strawberry ice cream recipe has no shortcuts — it’s the classic method for whipping up this popular dessert! You’ll make a custard, combine it with berries, and then churn it an an ice cream maker. We also recommend letting the ice cream “ripen” for 4 hours or overnight for the best hard ice cream texture.

• Make the custard (5 minutes): Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, salt, and food coloring (if using).
• Cool the custard (1 to 3 hours): Cool down the custard before churning it. Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Alternatively, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
• Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
• Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Mix-ins and variations

Homemade strawberry ice cream is one thing: and it’s darn good on its own! But want to step it up even more? Here are some fun ideas for mix-ins to add to strawberry ice cream:

• Chocolate chunks: Make the chocolate chunks from this Mint Chocolate Chip Ice Cream to make it Strawberry Chocolate Chip
• Graham crackers: Make Strawberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
• Vanilla cookies: Make Strawberry Shortcake Ice Cream by adding crushed vanilla cookies

More homemade ice cream flavors

Want to make more ice cream at home? Here are some flavors to try:

• Go for Vanilla Ice Cream or Chocolate Ice Cream
• Try Chocolate Chip Ice Cream or Mint Chocolate Chip Ice Cream
• Opt for Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream
• Get buzzed with Coffee Ice Cream

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Chocolate Ice Cream

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Mint Chocolate Chip Ice Cream

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Strawberry Cheesecake Ice Cream

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Coffee Ice Cream

This homemade strawberry ice cream recipe is…

Vegetarian.

Strawberry Ice Cream Recipe

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser

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Description

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor.

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Ingredients

• 1 1/2 pounds ripe strawberries (about 4 cups chopped)
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1 ¼ cups granulated sugar, divided
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract
• Red food coloring (optional)

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Instructions

1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in 1 cup sugar.
2. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
3. Remove from the heat. Stir in the heavy cream, salt and vanilla extract. If desired, add 1 to 2 drops of red food coloring until the desired color is reached (it will lighten slightly when frozen). 
4. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
5. Meanwhile, hull the strawberries and chop them into very small pieces. Place them in a bowl, sprinkle with ¼ cup sugar, and mash the fruit lightly with a potato masher or pastry blender for several minutes until they are very saucy.
6. When the custard is chilled, stir together the custard and the strawberries. Pour them into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

A Couple Cooks - Recipes worth repeating.

Need some pizza night ideas? Here’s an idea that’s so simple but tastes like it’s from your favorite pizza joint: this red pepper pizza with feta and oregano! First stir together our famous easy pizza sauce, which requires just 5 ingredients for its garlicky tomato flavor. Then top with mozzarella cheese, jarred roasted red pepper strips and salty feta cheese. Baked until the crust is golden and showered with fresh oregano, it’s one unforgettable pie.

Ingredients for red pepper pizza

This red pepper pizza is quick and easy: the model of Italian simplicity! Here at A Couple Cooks we’ve eaten a lot of great pizza in the US and Italy, and what we’ve found is this: the best topping combinations are the simplest. There’s a reason that margherita pizza is the world’s favorite! All you need are a few quality ingredients to make magic. Here’s what you’ll need for this recipe:

• Best Pizza Dough
• Homemade Pizza Sauce
• Shredded mozzarella cheese (whole milk if possible)
• Feta cheese crumbles
• Jarred roasted red peppers
• Fresh oregano

For the pizza dough

The trick to the best red pepper pizza? Homemade pizza dough. There are several options for dough depending on your preferences and what tools you have available. The first recipe is our standard, but the others are great alternatives.

• Best Pizza Dough: The standard! This is our best oven pizza dough and works best on a pizza stone.
• Thin Crust Pizza Dough: It’s easy and you can roll it out instead of stretching it.
• Pizza Oven Dough: Got a pizza oven? This is the dough recipe for you.

There are a few other styles of pizza dough that also work here. You can try a Pan Pizza in a cast iron skillet, no special pizza tools required. Or, make our Best-Ever Sheet Pan Pizza: it makes a double recipe in a large sheet pan, perfect for serving a crowd.

Pizza making tools

You’ll need a few tools if you choose the standard or thin crust dough recipes. Again, if you chose the pan pizza or sheet pan pizza recipes above, no extra tools are needed!

• Pizza stone: High temperatures make the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend, and a bit more on how to care for it.
• Pizza peel: A peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel.
• Pizza oven (optional): Want to make next level pizza? Try an outdoor pizza oven! We own and have extensive experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our favorite). We used a pizza oven to get the charred crust you see in the photos.

Red pepper pizza topping variations

There are lots more fun pizza toppings to add to this red pepper pizza, if you’d like to get more creative! Here are a few ideas for flavors that would pair well:

• Red pepper sauce (use it instead of the homemade pizza sauce)
• Goat cheese or ricotta cheese, in dollops
• Asiago or Pecorino cheese
• Olives
• Sausage crumbles
• Basil
• Thyme
• Hot honey
• Artichoke hearts
• Spinach (sauteed or frozen thawed)
• Red onion slices

What do you plan to put on your red pepper pizza? Let us know if you follow the recipe below or get creative with more toppings!

More pizza recipes

Love pizza? Here are some of our top pizza recipes to try:

• Go for a classic Homemade Margherita Pizza
• Try these 20 Popular Pizza Toppings
• Opt for White Pizza (Pizza Bianca) or Classic Burrata Pizza
• Try Homemade Cheese Pizza or Best Ever Taco Pizza

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Homemade Margherita Pizza

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20 Popular Pizza Toppings

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White Pizza (Pizza Bianca)

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Ultimate Spinach Pizza

This red pepper pizza is…

Vegetarian.

Red Pepper Pizza with Feta

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• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 7 minutes
• Total Time: 1 hour 7 minutes
• Yield: 1 medium pizza

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Description

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for an unforgettable pie.

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Ingredients

• 1 recipe Best Pizza Dough (or Thin Crust Dough or Pizza Oven Dough)
• ½ cup Homemade Pizza Sauce
• 2/3 cup shredded mozzarella cheese (whole milk if possible)
• ¼ cup feta cheese crumbles
• 1 large jarred roasted red pepper, thinly sliced
• 2 sprigs fresh oregano, chopped, for garnish (or ¼ teaspoon dried oregano)

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Instructions

1. Make the pizza dough: Follow the Best Pizza Dough, Thin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese. Add the red pepper strips and sprinkle with feta cheese. 
6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
7. Allow the pizza to cool for a minute or two before adding the fresh oregano leaves. Slice into pieces and serve immediately.

• Category: Dinner
• Method: Baked
• Cuisine: Pizza
• Diet: Vegetarian

Keywords: Red pepper pizza

A Couple Cooks - Recipes worth repeating.

There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

• Yukon gold potatoes: the variety here is important! They have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
• White wine vinegar
• Celery stalks
• Green onions
• Red onion
• Fresh dill
• Sweet pickle relish (or dill pickles)
• Mayonnaise
• Sour cream (or Greek yogurt)
• Yellow mustard and Dijon mustard
• Celery seed

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

• 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 15 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 also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor 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. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

• Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
• Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
• Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.

Storage info

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

• How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
• How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
• 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.
• Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

• French Potato Salad is sophisticated and flavor-packed, featuring a zingy vinaigrette, red potatoes, capers, and parsley
• Dill Potato Salad is classic and bursting with fresh herbs and flavored with olive oil and vinegar
• Vegan Potato Salad tastes like this potato salad recipe, but uses cashews to make a creamy sauce
• Creamy Red Potato Salad features red potatoes instead of Yukon golds

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French Potato Salad

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Dill Potato Salad

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Creamy Red Potato Salad

04

Best Vegan Potato Salad

This potato salad recipe is…

Vegetarian and gluten-free.

Best Potato Salad

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8

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Description

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

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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

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Instructions

1. 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 5 minutes.
2. 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.
3. 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, 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.

• Category: Side dish
• Method: Boiled
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Potato salad, potato salad recipe, best potato salad recipe, how to make potato salad

A Couple Cooks - Recipes worth repeating.

Got blueberries and vodka? (Or blueberry vodka?) Try this refreshing summer cocktail, the Blueberry Vodka Smash! This pairing of sweet berries, fresh mint, simple syrup and vodka is just the thing for enjoying on the patio or deck. Served over crushed ice, it’s a reference to a classic cocktail but done up with summer berries! You can make it with fresh berries or add in flavored vodka for an even strong blast of fruit.

What’s a blueberry vodka smash?

This blueberry vodka smash is our favorite way to pair berries and vodka (though the Blueberry Martini also comes close!) It’s a spin on the classic Whiskey Smash, which originated in the Victorian era as a cooling summer cocktail first published in a bartender guide in 1887. That first smash had lemon, mint, whiskey, and sweetener, served over crushed ice.

Many variations have popped up on the theme over time, like the Vodka Smash, Gin Basil Smash and Watermelon Smash. The blueberry vodka smash is another fruity spin. Here’s what you’ll need:

• Fresh blueberries
• Fresh mint
• Vodka (or blueberry vodka)
• Lime juice
• Simple syrup
• Crushed ice

Can I make it with blueberry vodka?

There are many types of blueberry vodka on the market, which is the spirit infused with an artificial berry flavor. If you’re looking for a drink to make with this type of vodka, the smash is a perfect option! You can simply substitute it for the standard vodka in the recipe below. Combining it with fresh blueberries makes an even more intense blueberry flavor.

How to make crushed ice

The most characteristic part of a smash cocktail is the crushed ice. What’s the best way to crush ice? We’ve developed a quick and easy method using a blender (though our newest refrigerator now makes crushed ice automatically: score!). Here’s the best way to crush ice:

• Place the ice in a blender.
• Fill the blender about halfway with cold water. This is the important part! The water helps everything blend to a uniform size.
• Pulse until it’s uniformly crushed! Then strain. Pick out any large chunks with your fingers, but this method should result in a great texture.

How to make a blueberry vodka smash

Once you’ve got all the required ingredients, it’s time to shake up the drink! Here’s how to make a blueberry vodka smash:

• Muddle the berries and mint in a cocktail shaker to release the oils. Here are all our tips on How to Muddle Mint with a muddler (if you don’t have one, use a wooden spoon).
• Shake: Add the vodka, lime juice, and simple syrup. Add 1 handful of ice and shake until cold!
• Strain & add crushed ice: Strain into a lowball glass. Add crushed ice.
• Garnish: Cocktails are all about the presentation. Garnish with blueberries, lime wedges and mint sprigs!

More blueberry cocktails

Berries make the best drinks! There are lots of different classic cocktails that can be done up with a berry spin. Try these blueberry cocktails for your next party:

• Shake up a Blueberry Martini
• Make a pitcher of Blueberry Vodka Lemonade (it’s great for a crowd!)
• Go for a bright and beautiful Blueberry Margarita
• Mix up a minty Blueberry Mojito

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Blueberry Vodka Lemonade

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Blueberry Martini

03

Blueberry Mojito

04

Blueberry Margarita

Blueberry Vodka Smash

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink

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Description

The blueberry vodka smash is a refreshing cocktail pairing berries, vodka and mint! Serve over crushed ice.

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Ingredients

• 8 large mint leaves, plus more to garnish
• ¼ cup blueberries, plus more to garnish
• 2 ounces vodka*
• ¾ ounces lime juice, plus wedges to garnish
• ¾ ounce simple syrup
• Crushed ice, for serving
• Soda water, for serving (optional)

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Instructions

1. Place the mint leaves and blueberries berries in cocktail shaker. Muddle (gently mash) them to extract their flavor.
2. Add the vodka, lime juice, simple syrup, and 4 ice cubes. Shake until cold, then pour everything into a glass. Serve with crushed ice and garnish with additional blueberries, fresh mint and lime wedges.

Notes

*If you’re looking for a way to use blueberry vodka, you can use it in place of the vodka for an even more intense berry flavor.

• Category: Drink
• Method: Shaken
• Cuisine: Cocktails
• Diet: Vegan

Keywords: Blueberry vodka

A Couple Cooks - Recipes worth repeating.

Nothing says summer more than rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete. Here’s everything you need to transform those green-pink stalks into a dazzling dessert!

Ingredients in this rhubarb pie recipe

If there’s one type of produce that we go mad for in spring and summer, it’s rhubarb. It’s extremely nostalgic for both of us: we grew up eating Grandma’s rhubarb crisp and rhubarb bars. But neither of us had a family pie recipe: until now! Rhubarb pie can be a little tricky, but we have a few tips to make this a no fail recipe. Here’s what you’ll need:

• 1 Homemade Pie Crust
• Rhubarb
• Granulated sugar
• Cornstarch
• Vanilla extract
• Orange zest
• All-purpose flour
• Brown sugar
• Cinnamon
• Salt
• Salted butter

The secret to no-fail rhubarb pie

Here’s the thing about fruit pies: the liquid content can vary based on the ripeness of the fruit. Your rhubarb pie might turn out perfectly one day, but the next time you make it it might be too runny. In our recipe testing for this rhubarb pie, we found it’s easy to get a really runny filling! Here’s how to make rhubarb pie not runny and perfectly set:

• Allow the rhubarb to macerate for 30 minutes. Stir it together with sugar and let it sit at room temperature. This draws out the fruit juices.
• Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Don’t cook it too long, or the rhubarb will become mushy: just enough so the juices form into a thick sauce.

That’s it! Pour this filling into the crust and the rhubarb pie comes out perfectly set, every time!

For the crust

The pie crust for this rhubarb pie recipe is our Homemade Pie Crust recipe, which comes out flaky and buttery. Make sure to allow for about 15 minutes for making a homemade pie crust, 15 minutes to chill, and then about 10 minutes to roll it out and place it in the pie plate.

Make sure to use a standard pie plate for this recipe: not deep dish! Instructions for rolling it out are in the linked crust recipe. You can also substitute any pie crust recipe or store-bought pie crust if you prefer!

Rhubarb pie flavor notes

This rhubarb pie recipe is our favorite for a few reasons:

• Orange zest brings out the sweet tart flavor. You can leave it out, but we’ve found it adds a nice complexity to the filling.
• The crumble topping seals the deal. The buttery crumble topping is crunchy and adds another pop of sweetness: it’s like eating rhubarb crisp and pie together!
• The cornstarch helps to make a thick filling. It’s a hefty amount of cornstarch, but you need it here to compensate for the water in the rhubarb. You can use arrowroot powder as a 1:1 substitute for cornstarch.

And that’s it! We hope you’ll enjoy this rhubarb pie recipe for all your summer occasions: like Mother’s Day, 4th of July, and more! Let us know what you think.

More rhubarb recipes

Got more rhubarb? Here are a few more rhubarb recipes we love:

• Try Classic Rhubarb Crisp
• Mix up an Easy Rhubarb Compote or Strawberry Rhubarb Crisp
• Make a Strawberry Rhubarb Margarita
• Try Rhubarb Jam

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Classic Rhubarb Crisp

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Easy Rhubarb Compote

03

Strawberry Rhubarb Margarita

04

20 Rhubarb Recipes for the Season

This rhubarb pie recipe is…

Vegetarian.

Classic Rhubarb Pie

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• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 1 pie (8 large or 12 small slices)

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Description

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.

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Ingredients

• 1 Homemade Pie Crust (or your favorite recipe)
• 6 cups diced rhubarb (about 2 pounds)
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 2 teaspoons vanilla extract
• ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
• ½ cup all-purpose flour
• ¼ cup light brown sugar, packed
• ¼ teaspoon cinnamon
• 1 pinch kosher salt
• 4 tablespoons salted butter, melted

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Instructions

1. In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!). 
2. Make the pie crust. Refrigerate while you make the topping.
3. Preheat the oven to 400°F. 
4. Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven). 
5. Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. 
6. Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges (following these instructions). Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
7. Place the pie on a large baking sheet and bake for 15 minutes.
8. Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
9. Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.

• Category: Dessert
• Method: Baked
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Rhubarb pie, rhubarb pie recipe

A Couple Cooks - Recipes worth repeating.