#1 Best State Fair

The Minnesota State Fair was voted the #1 Best State Fair in the 2026 USA Today 10BEST Readers’ Choice Awards — for the second year in a row. Add to that, Yelp reports that “The Minnesota State Fair isn’t messing around when it comes to food” and awarded the Fair the No. 1 state fair for food according to Yelp reviewers.

And this is our list of the Best Minnesota State Fair Food and Drink. And when I say “best”, I mean our family’s favorites.

This is where we send our friends and family when they ask about our family’s favorite things to eat and drink at the fair!

Our Family Tradition

Attending the Minnesota State Fair is an annual tradition in our family.

Blake and I walked through the gates together for the first time back in 1999, just a few weeks before we were married. And we haven’t skipped a beat.

2023 was significant as it marked a monumental anniversary for our Fair-loving family. It was the 25th year in a row attending together (minus 2020 when the fair was cancelled).

Our two daughters, now 24 and 19, have been to the fair every single year of their lives. They’ve graduated from being pushed in strollers, to leading us around the fairgrounds.

Yes, it’s true. We love The Great Minnesota Get-Together!

We are mostly a traditionalist kind of family when it comes to state fair foods. Which means that, as a family, we’d never consider skipping our favorite cheese curds from The Mouth Trap or a footlong corndog from Big Dog Corndogs. (No Pronto Pups for this family!)

Our Favorites, in 3 Categories:

While we will never in a million years be able to say we’ve tried every single food & drink item at the Minnesota State Fair, these are the items we have tried, and will definitely eat again. We’ve obviously eaten a LOT more than you’ll see listed here, but you won’t find anything on this list that we wouldn’t order again.

First, be sure to bookmark or save this post to reference from your phone during your visit(s) to the Minnesota State Fair. This map will help you find all our favorites, which I’ve broken down into 3 categories:

1. Food
2. Drink (no alcohol)
3. Drink 21+ (with alcohol)

In each category, I’ve listed our best MN State Fair food and drink, along with a short description. Nearly all of the photos were taken by our family, except where I’ve noted otherwise. Items are listed in no particular order.

I will do my best to keep this post updated from year to year, adding in new favorites and deleting those that we no longer deem worthy.

So let’s go. Here are our go-to fair favorites!

Our Favorite MN State Fair Food

When we visit the fair bright-and-early, with coffee and breakfast fare on our brains, we usually head straight to The Blue Barn. This concession is a longtime family favorite, and it tempts us morning, noon, and night.

Blake and I grab a coffee, our girls grab an order or two of French Toast Bites and a couple Blueberry Basil Lemonades, and our day begins!

French Toast Bites

These bites are a particular favorite of our youngest daughter Tessa. We usually order more than one serving to share, and enjoy them any time of day or night. They’re not just for breakfast!

Little eggy ciabatta bites of French toast are topped with a berry sauce, whipped cream, and Pop Rocks. This longtime Pop Rocks fan (me) wholeheartedly approves of a second helping!

UPDATE: The past couple years we witnessed a slight change-up on the style of the bites, though. Our orders featured larger pieces of French toast than in years past – and sadly, it just wasn’t quite the same experience that we crave. The larger pieces weren’t as easily poppable, plus this changed up the texture. Still good, with the same flavors, just not the same dish we fell in love with years ago.

Find this at:  The Blue Barn, at West End Market, south of the History & Heritage Center

Giant Egg Roll on a Stick

I ate one of these egg rolls 3 of the 4 days I visited in the first year of its debut…and it’s still one of my TOP FAVORITES!

The giant egg roll is a traditional deep-fried Vietnamese egg roll. And it’s truly HUGE. The filling is heavy on the pork and it’s served on a stick. With a sweet and tangy sauce for dunking, these savory, perfectly crispy (and nicely greasy!) egg rolls are gone in a flash.

Also – we recently visited their restaurant eM Que Viet on Grand Avenue in St. Paul. Absolutely delicious and delightful experience, we’ll definitely go back!

Find this at:  Que Viet, on the east side of Cooper Street, outside the Merchandise Mart

Pickle Dog

A super-cold and juicy dill spear is a refreshing bite, especially when you need a break from greasy fried food. It’s also particularly welcome on a hot day at the fair.

A pickle spear that’s wrapped up in a layer of cream cheese and zippy pastrami. So Minnesotan.

Find it at: Pickle Dog, on the south side of Carnes Avenue, between Liggett Street and Chambers Street

Can’t get to the fair? Try my recipe for Pickle Roll Ups and Pickle Dogs!

Apple Cider Freeze

Another cheap eat, and one that is especially wonderful when it’s a hot day at the fair. Basically, this a freezer pop…but instead of fake fruit flavors, this is made from local Minnesota apple cider. Because Minnesota apple varieties are quite a thing. This frozen treat is a delicious way to cool down!

Also find other Minnesota apple treats here, including ice-cold cider and apples dipped in caramel.

Find it at:  Minnesota Apples, in the Horticulture Building, on the west side

Deep Fried Pickles

Big juicy slices of puckery dill pickles are dipped in batter and then deep-fried until crispy. We like to eat ours dipped in ranch sauce.

Find it at:  The Perfect Pickle, in the bright green concession trailer at the corner of Liggett Street and Dan Patch Avenue. Next to the Midway entrance and Heritage Square.

Can’t get to the fair? Try my recipe for Fried Dill Pickles!

Cheese Curds

These salty, gooey, crispy nuggets of pure cheese awesomeness are A MUST for our family. And we never order cheese curds from any other place.

If you’re 21+, I highly recommend walking across the street to grab a cold, crisp brew from the Leinie Lodge to wash them down. I usually order a Summer Shandy or a Honey Weiss, or try one of their new brews.

Find it at: The Mouth Trap, inside the Food Building, at the center of the building

Fruit N’ Booch

The girls and I are big fans of kombucha and fresh fruit, so this has been an awesome find.

Fresh spears of watermelon (other fruits are available) soak in a chilled kombucha of your choice. It’s ultra refreshing. They also sell the most delicious fresh peaches – they’re always sweet and super juicy.

Go here on a hot day to cool down!

Find it at:  Produce Exchange, at the northwest corner of Carnes Avenue & Underwood Street

Deep-Fried Reese’s Peanut Butter Cups

Blake and Hatti own this favorite in our family. I tried it the first year, and it’s just “too much” for me. But to each their own.

Candy bars are battered and then deep-fried, served on a stick with a sprinkling of powdered sugar.

Find it at: Deep Fried Candy Bars, on Carnes Avenue, between Nelson Street and Underwood Street

Craft-Brewed Beer Onion Rings

I was introduced to these fried golden rings a number of years ago, while attending the fair with a couple girlfriends. Now I make a point to get my family there each year to help me eat a basket of these incredible nibbles.

Thick-sliced onions are dipped in local craft beer, and then battered and fried. I like to dip them in the spicy beer mustard – the onion rings nearly shatter when you bite into them! These are some fantastic fried goods, my idea of the perfect onion rings.

Find it at: Ball Park Cafe, on the east side of Underwood Street, between Dan Patch Avenue and Carnes Avenue

Greek Gyro Sandwich

Whenever we’re in the northeast corner of the fair, and in need of something a bit more substantial to eat, you can bet we’ll be grabbing a gyro and a tall, cold lemonade at this concession.

The Greek gyro sandwich features seasoned beef and lamb in a tender pita, with your choice of traditional sauces and fresh toppings.

Find it at:  Gyros by G & G Concessions, on Randall Avenue, between Underwood Avenue and Cooper Avenue

Chocolate-Dipped (Fresh-Made!) Salted Nut Rolls

If you’re a fan of the Salted Nut Roll candy bar (a Minnesota-made candy bar that dates back to 1933), you have to find this concession. These are homemade candy bars, with a core of tender vanilla nougat dipped in caramel – and then YOU get to choose which kind of salty nuts to roll it in… traditional peanuts, cashews, or pecans. Have it dipped in chocolate. Or not!

Find it at:  Colonial Nut Roll Company, at Dan Patch Avenue and Underwood Street,  just south of the Visitors Plaza

Can’t get to the fair? Try my easy recipe for Salted Nut Roll Bars!

Australian Battered Potatoes

This favorite of our goes way back. And my photo does not do justice to the deliciousness on that plate!

Thin slices of huge Idaho potatoes are dipped in batter and then deep fried. They’re served fresh and hot and super crispy. The photo shows both a cheese sauce and buttermilk ranch over the potatoes. But we usually opt for just ranch, on the side, for dipping as we please.

Find it at: Australian Battered Potatoes, on the north side of Judson Avenue, between Liggett Street and Clough Street

Philly Cheesesteak

Another longtime favorite of ours, this one goes back to when Blake and I visited the fair for the first time, and we still share one every year.

A super flavorful sandwich featuring thinly-sliced, tender rib-eye steak mixed with sauteed onions and green peppers. It’s served on a toasted, butter-dipped bun, and topped with Swiss/American cheese. 

Find it at:  Andy’s Grille, on the south side of Carnes Avenue, between Chambers Street and Nelson Street

Duck Bacon Wontons

Who doesn’t love cream cheese-filled things?! These crispy, deep-fried wontons are stuffed with duck bacon, grilled sweet corn, and cream cheese – and served with a dipping sauce.

Find it at:  Giggles’ Campfire Grill, at the southeast corner of Lee Avenue and Cooper Street

Can’t get to the fair? Try my recipe for Pickle Roll Ups and Pickle Dogs!

Chocolate Chip Cookies

This treat has become iconic with the Minnesota State Fair. Sweet Martha’s continues to be the top-selling concession year after year, grossing nearly $5 million in 2025!

Hot and buttery chocolate chip cookies. Need I say more? We totally recommend ordering a glass or two of milk with your cookies.

Find it at: Sweet Martha’s Cookie Jar has three locations. On the south side of Carnes Avenue, between Nelson Street and Underwood Street. Another location on the west side of Underwood Street, between Murphy Avenue and Lee Avenue. And another location on the north side of West Dan Patch Avenue, between Liggett Street and Chambers Street.

Nashville Hot Chicken on a Stick

The Blue Barn has MANY good eats!

This dish features a juicy chicken strip with a crunchy corn flake coating. It’s MN-nice as far as spicy goes, but the flavor is really, REALLY good with its sweet-heat butter glaze. Nestled on a piece of soft white bread to soak up all the straying yumminess, plus a couple pickle chips, it’s all kinds of delicious.

Find it at: The Blue Barn, at West End Market, south of the History & Heritage Center

Hummus Bowls

The hummus bowls at Baba’s sweet little Airstream in the NE corner of the fair are superb. I’m so happy that I can grab their hummus at local grocery stores now whenever I want – their delicious, velvety hummus is the only hummus my family wants. Plus they opened up their hummus house cafe in Minneapolis – it’s great, you should go!

Pictured is the “Hummus Bi Lahme” bowl with beef shawarma and toasted almonds, plus a skewer of super soft pita puffs. We also really like their falafel bowl. And we’re totally going to try their new Ba’bacon Sour Cream + Onion bowl this year!

Find it at: Baba’s, at the east side of Underwood Street between Lee & Randall avenues, just south of Little Farm Hands.

Pickle Pizza

Featuring homemade hand-tossed pizza with a lightly creamy dill ranch sauce, mozzarella cheese, crunchy sliced dill pickles, plus a sprinkling of dill weed seasoning. Standing in the usually looooooong line to grab a slice is definitely worth it!

Find it at: Rick’s Pizza, on the west side of Cosgrove Street between Wright and Dan Patch avenues

Can’t get to the fair? Try my recipe for Pickle Pizza!

Sweet Squeakers

Another favorite from the Blue Barn. If you like sweet + salty, this is a fun one!

Find it at: The Blue Barn, at West End Market, south of the History & Heritage Center

teriyaki chicken on-a-stick

Chan’s food stand has intrigued me for years, with its tantalizing skewers of chicken being grilled right before my eyes. I finally ordered a stick last year, when I was needing some protein after a few too many deep-fried and sweet items. The chicken was super flavorful, moist, and juicy. They’ll definitely see my face again this year!

Find it at: Chan’s Chicken On A Stick, on the south side of Judson Avenue between Nelson Street & Underwood Street

Cheeseburger

A hidden gem, the Midway Mens Club has been at the Fair since 1960 and is run strictly by volunteers. Most of the earnings go toward local youth programs; the rest is used for upkeep of the stand. They offer cheeseburgers, hamburgers, hotdogs, brats, and more, at a much more reasonable price than you’ll find elsewhere on the grounds. I’m sad to say that we didn’t check them out until just this past year. The servers were friendly, and the cheeseburger and cold beer were awesome. We’ll be back!

Find it at: Midway Mens Club, on the east side of Underwood Street between Wright Avenue & Dan Patch Avenue, next to Visitors Plaza

Pina Colada in a Pineapple

This non-alcoholic pina colada features a combination of pineapple juice, coconut juice, and ice, served in a fresh hollowed-out pineapple. Even when you’re wearing sweatshirts and raincoats at the fair, this mocktail makes you feel like you’re on a tropical vacation!

Find it at:  Manny’s Tortas, in the Food Building, in the northeast section

Can’t get to the fair? Try my recipe for a homemade Pina Colada (with or without alcohol)!

Vietnamese Iced Coffee

This cold brew coffee, with sweetened condensed milk, is our biggest craving each afternoon at the fair. We used to share one or two between the four of us, but now we each demand our own glass. If you like iced coffee, GET THIS!

Find it at:  Que Viet, on the east side of Cooper Street, outside the Merchandise Mart

Blueberry Basil Lemonade

This drink smells and tastes just like summer. Bright and lemon-puckery and super refreshing, with a bit of herby goodness, this is a whole-family favorite.

Find it at:  The Blue Barn, at West End Market, south of the History & Heritage Center

Can’t make it to the fair? Try my recipe for Blueberry Basil Lemonade!

All You Can Drink Milk

Choose white or chocolate. And then fill your glass to your heart’s content, over and over again, as much as you please!

This stand is owned by Minnesota’s 3,500 dairy farmers, and operated by Midwest Dairy Association. We’re a family big on milk, so this is a must-stop. Especially when one of Martha’s Cookies stands is not too far away!

Find it at:  All You Can Drink Milk, at the northeast corner of Judson Avenue and Clough Street

Mini Donut Beer

I had my reservations when it came to trying this beer for the first time. It had a great name for an exclusive buy-it-only-at-the-fair beer. But would I want to return for a second glass?

And the answer is, “Yes. I’d very much enjoy another cold glass. Thankyouverymuch.”

Thankfully, sweetness does not overwhelm this malty beer. I find it to be an immensely joyful kind of brew, and absolutely adore the cinnamon and sugar rimmed glass. Well done, Lift Bridge Brewery!

Find it at:  Ball Park Cafe, on the east side of Underwood Street, between Dan Patch Avenue and Carnes Avenue

S’mores Beer

Playing perfectly into the summer theme, this brew from Excelsior Brewing Company stuffs the flavors of s’mores into a glass. A chocolate-infused porter with a touch of smoke looks extra tantalizing in a glass rimmed with chocolate and dipped in crushed graham crackers. A floating marshmallow cinches the s’mores beer win!

TIP: This drink is located at Giggles, which is also a favorite food vendor. If you’re only wanting to order a drink, walk around back to their newish back-bar…you’ll get your drink MUCH faster!

Find it at:  Giggles’ Campfire Grill, at the southeast corner of Lee Avenue and Cooper Street

Frozen Grain Belt Blu

Gosh, I like this so much!

Grain Belt Premium gets a load of fresh blueberry goodness with its Grain Belt Blu. It’s a most delicious and refreshing summery spin on a classic Minnesota beer. And the best part? The beer geniuses at August Schell Brewing Co. freeze the brew into a frozen mixture that you can add to your beer. It floats right on top, keeping your beer super chilled. That Grain Belt Blu Topper makes this a top favorite!

Find it at:  Pryes Brewing Pavilion, at West End Market, south of Schilling Amphitheater

Pryes Soft Serve Royal Raspberry Beer

This new beer “drink”, with a rich sorbet texture and served in a cone, caused quite the delicious commotion last year. We loved it!

And we’re excited to try the new-in-2026 Pryes soft serve Royal Peach Beer!

Find it at:  Pryes Brewing Pavilion, at West End Market, south of Schilling Amphitheater

The Same Classic Ingredients (In Different Quantities And Proportions)

I wanted this recipe to remind people of the fun, gooey treats they grew up with, so I was sure to stick with those same basic ingredients.

Here are some ingredient notes from my testing, plus my recommendations for any variations and/or substitutions:

• Butter – I always use cold, unsalted butter. I like to unwrap a stick partway and rub the butter over the inside of the pan (instead of using cooking spray). And then I hold onto the butter wrappers; they’re perfect for pressing the rice krispie treat mixture into the pan without getting it all over your hands. I realize this recipe calls for a lot of butter, but it’s needed for the right flavor and texture of these taller-than-normal rice krispies treats.
• Marshmallows – Make sure the mini marshmallows are fresh and soft and puffy. Stale, hard marshmallows will not give you the same great results. Use any brand that you like.
• Vanilla extract – Some rice krispie treats recipes include vanilla, and others do not. It’s really up to you, but I do like what it does for the overall flavor. I always recommend using pure vanilla extract (not imitation), for the very best flavor.
• Salt – I add Morton kosher salt to the rice krispie treats themselves, and at a bit more quantity than other recipes. Then I sprinkle some Maldon sea salt flakes over the top to finish. If you don’t have Maldon flakes, feel free to sprinkle a little additional Morton kosher salt over the top. This offers a bare taste of only the salt when you take a bite, which is striking against the sweet bars.
• Crispy rice cereal – Here again, freshness counts. Use any brand of crispy rice cereal, just make sure it has a crispity-crunchy texture and fresh flavor.

But Different Techniques: HOW TO MAKE BROWN BUTTER RICE KRISPIE TREATS

And when I say “different techniques”, I simply mean browning the butter, folding in whole marshmallows at the end, and finishing with a sprinkle of flaky salt over the bars. Our daughters have leaned in to learn how to make browned butter, so they can make these treats for their friends!

• Prepare the pan. Butter a 9×13-inch baking pan or lightly coat it with nonstick spray.
• Brown the butter. Set a large stainless steel pot over medium-low heat. Add both sticks of butter and cook it gently by lifting the pot just a bit above the burner to swirl it occasionally, every minute or so. This keeps the butter from sitting still and burning. The melted butter will have lots of large bubbles that keep popping. After a couple minutes, the large bubbles will turn to small, foamy bubbles. (Keep swirling occasionally.) After 8-10 minutes, the butter will turn a deeper golden color, have a delicious nutty aroma, and darkened bits will start to appear in the bottom of the pot. Once the bits turn to a deeper golden brown color, the butter is done browning. IMMEDIATELY reduce heat to low.
• Melt the marshmallows. Quickly add two bags of the mini marshmallows, plus the vanilla and kosher salt. Stir the mixture until it’s completely smooth, scraping the bottom of the pot all the while so the mixture doesn’t burn.

• Add the cereal. Fold the crispy rice cereal into the melty marshmallow mixture until evenly coated.
• Fold in more marshmallows. Gently fold in the remaining mini marshmallows. Do not smash the marshmallows; the goal is to have them stay whole.
• Press into the pan. Transfer the mixture to the prepared pan and gently press it into an even layer. I shared earlier about using the reserved butter wrappers for this. You can also just keep a little bit of butter next to you, and dip your fingers into it as needed. The mixture is very sticky!

• Finish and cool. Sprinkle with a little bit of lightly crushed flaky sea salt, then let the treats cool completely before cutting into squares.

Simple Flavors Here. It’s Not Complicated!

When it’s hot outside and I don’t feeling like cooking, this is one of my favorite recipes. All I need are simple fridge and pantry staples, plus a few fresh vegetables from the garden, a local farmers market, or the grocery store.

Here are some ingredient notes from my testing, plus my recommendations for any variations and/or substitutions:

Salad Ingredients:

• Cucumbers – I always use large English cucumbers or small Persian cucumbers. They have a thin skin with a sweeter flavor, which means I don’t need to peel them. This not only saves time, but also adds textural and visual appeal. If you use cucumbers with thick, waxy skin (like a typical old fashioned garden cucumber), I definitely recommend peeling them first as the skin can be tougher and have a bitter flavor.
• Tomatoes – Stick with smaller cherry or grape tomatoes for this recipe. I tested using larger varieties, but they simply have more free-flowing juices and make the dressing unappealingly watery. If larger varieties are your best, most delicious option, then I recommend cutting the tomatoes in halves or quarters first and scooping out the extra juices. Then slice them into bite-size chunks.
• Onion – I prefer to use red onion because I like its flavor and the pretty color it adds. But you can definitely use white or yellow onions. If you prefer a softer onion flavor, use a sweet yellow onion such as Vidalia.

Creamy Herb Dressing Ingredients:

• Sour cream – You’ll find that whenever I call for sour cream in my recipes, I use full-fat sour cream. It gives a creamier, more full-bodied texture and the best tangy flavor. I stand by that belief with this recipe too!
• Mayonnaise – A good quality mayo is the only way to go. Always. In this recipe, it adds rich flavor and offers a fabulous silky consistency that helps the dressing cling to every bite. Do not use “salad dressing” such as Miracle Whip, which includes other ingredients and flavorings, including sweeteners. It will not give you the simple flavor this salad begs for.
• Garlic – Fresh garlic adds earthy yet vibrant flavor. And, yes, I always recommend that you use fresh garlic cloves (not garlic that’s pre-minced in a jar) for the best flavor. In a pinch, you could substitute with some garlic powder.
• Fresh herbs – I use fresh dill and mint, as they are the perfect summery combo for me. I especially like how the mint adds another layer of cooling flavor. Parsley and basil would also be nice additions.

Simple Steps, too! HOW TO MAKE CUCUMBER TOMATO SALAD:

I promise you, I created this recipe with an emphasis on EASE. Spend minimal time on prep and enjoy a salad with maximum fresh flavor!

Start by cutting the vegetables and adding them to a bowl. You’ll want to half or quarter the small tomatoes and slice the cucumbers and onion thinly.

Then stir together all the dressing ingredients in a separate small bowl.

Finish by combining the creamy, herby dressing with the vegetables, gently folding everything together until evenly coated. And serve!

How To Serve. The #1 Thing You Need To Know.

The most important thing about serving this salad is that it has the best texture right after you make it, before the salt has time to draw moisture from the vegetables and thin-out the dressing. If I want to prep this ahead of time, I store the cut vegetables in one covered container, the dressing in another covered container, and let them sit in the fridge. Then I fold them together when it’s time to eat.

Now let’s talk about a few delicious ways to pair this salad. My absolute favorite way is with something hot off the grill, like beer can chicken, super simple grilled chicken thighs, or our daughters’ most-requested salmon recipe, Blake’s sweet and smoky grilled salmon. Together, there’s no heating up the kitchen on a hot summer day! (On a cooler day, when you invite turning on the oven, try pairing this salad with my easy lazy ravioli lasagna.)

WHAT YOU’LL NEED

Here’s a quick look at what goes into this raspberry vinegar. Scroll down to the printable recipe card for exact measurements.

• Fresh raspberries – Choose sweet, ripe, juicy berries for the best flavor and color.
• White wine vinegar – This vinegar has a mild acidity and touch of sweetness. It provides the perfect backdrop for summer raspberries to shine.
• Sugar – This softens the sharpness of the vinegar and complements the berries.

HOW TO MAKE RASPBERRY VINEGAR

Here’s a step-by-step look at how this easy infused vinegar comes together.

• Prepare the raspberries. Gently rinse the raspberries and let them dry on paper towels. Place them in a large jar or glass bowl.
• Heat the vinegar mixture. In a medium saucepan, combine the white wine vinegar and sugar. Warm over medium-low heat, stirring constantly, until the sugar dissolves. Do not let the mixture boil.
• Combine. Pour the warm vinegar mixture over the raspberries and allow it to cool to room temperature.

• Steep the berries. Cover the container(s) tightly and let stand at cool room temperature, away from direct sunlight, for 48 hours. The berries will infuse their bright, fruity flavor into the vinegar during this time.
• Strain. Line a colander with a double layer of cheesecloth and place it over a bowl. Pour the raspberry mixture into the colander. To get the most raspberry flavor, gather up the cheesecloth with your hands and gently press on the outside of the cheesecloth with a wooden spoon to extract as much of the infused liquid as possible.

• Bottle. Transfer the strained raspberry vinegar to a sterilized bottle or jar and seal tightly. Store in a cool, dark place.

WHAT YOU’LL NEED

Here’s a quick look at what goes into these mini blueberry cobblers. Scroll down to the printable recipe card for exact measurements.

For the Cobbler Topping:

• Flour – Regular all-purpose flour provides the base for the cobbler topping.
• Brown sugar – Light brown sugar adds a hint of caramel-like sweetness.
• Baking powder – For a little bit of puffy rise.
• Cinnamon and nutmeg – Warm spices that add some coziness to the mix.
• Salt – I use table salt for this recipe.
• Butter – Keep the unsalted butter in the fridge until you’re ready to use it. Chilled butter adds flaky texture.
• Heavy cream – Just enough to moisten the dough. Heavy cream gives you a lovely tender crumb.

For the Blueberry Filling:

• Blueberries – Use only berries that are fresh and flavorful.
• Sugar – You don’t need all that much since blueberries are already sweet. However, if your berries are especially tart or you just prefer a sweeter filling, go ahead and add a bit more.
• Cornstarch – To lightly thicken the juices released by the berries as they bake.
• Salt – Just a little enhances the fruit flavor.
• Lemon juice – Freshly squeezed lemon juice adds a pop of brightness.

TO Finish:

• Heavy cream – Brushed over the topping before baking for a golden color.
• Sugar – Creates a lightly crisped, sparkly top.
• Cinnamon – Just a bit for a little extra warmth.

HOW TO MAKE MINI BLUEBERRY COBBLERS

Here’s a step-by-step look at how these individual blueberry cobblers come together.

• Make the cobbler dough. Pulse the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
• Add the cream. With the processor running, slowly drizzle in the cream until the dough just comes together.

• Chill the dough. Turn the dough onto plastic wrap and gently press it into a 4-inch disk. Wrap tightly and refrigerate for 1 hour.
• Prepare the filling. In a bowl, combine the filling ingredients. Fold gently and let the mixture rest while the dough chills.

• Preheat the oven. When the dough has chilled for about 45 minutes, preheat the oven to 400°F. Arrange the ramekins on a rimmed baking sheet.
• Fill the ramekins. Divide the blueberry mixture evenly among the ramekins.
• Shape the topping. Cut the chilled dough into six portions. Form each into a ball, then gently pat into a round slightly smaller than the ramekins.

• Assemble. Place a dough round on top of each ramekin, leaving some blueberry filling visible around the edges (do not let the dough hang over the rims of the ramekins).
• Add the finishing touch. Brush the tops with cream. Combine the sugar and cinnamon, and sprinkle over the tops.
• Bake. Bake for 20 to 25 minutes, or until the blueberry filling is bubbling and the topping is lightly golden brown.

• Serve. Let cool slightly before serving. These are wonderful warm with a scoop of vanilla ice cream.

It’s our summer tradition: when we’re in the middle of a heat wave and the freshest, best tomatoes and basil are in abundance, we make this Sun-Dried Tomato Pasta Salad. I love the two distinct layers of tomato flavor and texture:

1. Sun-dried tomatoes offer deep, concentrated tomato flavor with chewy toothsome bites, plus a yummy dressing that coats every last noodle’s crooks and crannies.
2. Fresh tomatoes offer bright, juicy, sweet summery perfection.

This recipe is tried and true, and always disappears fast at gatherings. My Roasted Tomatoes with Basil & Thyme is another great recipe for all those gorgeous summertime tomatoes and fresh herbs — so good!!

SERVING SUGGESTIONS

Serve this sun-dried tomato pasta salad as a light, summery meal all on its own, or as a side dish. Serve it with Ground Turkey Burgers, my simple go-to Grilled Chicken Thighs, or a juicy Grilled Ribeye for the perfect al fresco dinner!

WHAT YOU’LL NEED

Here’s a quick look at what goes into this Norwegian rhubarb cake. Scroll down to the printable recipe card for exact measurements.

For the Cake:

• Butter – Let this soften at room temperature so it mixes evenly into the batter.
• Sugar – Granulated sugar sweetens the cake, to balance the tartness of the rhubarb.
• Eggs – Take these out of the fridge with the butter and let them come to room temperature too.
• Flour – Regular all-purpose flour works perfectly.
• Baking powder – Gives the cake its lift.
• Salt – Most sweet baked goods benefit from at least a little bit of contrasting salt. I use Morton kosher salt in my baking.
• Milk – Use whole milk for a tender, moist crumb.
• Almond extract – I love baked goods that include almond. If you’re not super crazy about the flavor, you can use less or replace half of it with additional vanilla extract.
• Vanilla extract – Use pure vanilla extract, not imitation, for the best flavor.

For the Topping:

• Fresh rhubarb – Look for bright red or pink stalks for the prettiest cake. New to baking with rhubarb? Start here: Rhubarb 101.
• Sliced almonds – These add delicate crunch to the topping, plus a light nutty flavor.
• Sugar – Creates a lightly crisp, sparkly top.
• Cinnamon – Just a touch adds warmth without overpowering the rhubarb. If you like cardamom, add a pinch along with the cinnamon!

HOW TO MAKE NORWEGIAN RHUBARB CAKE

Here’s a step-by-step look at how this rustic rhubarb cake comes together.

• Prepare the pan. Preheat the oven to 350°F. Butter an 8-inch springform pan, line the bottom with parchment paper, and set aside.
• Cream the butter and sugar. Beat the butter and sugar together until light and fluffy.
• Add the eggs. Beat in the eggs one at a time, mixing just until incorporated after each addition.

• Mix the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
• Alternate the flour and milk. With the mixer on low speed, add half the flour mixture, followed by half the milk. Repeat with the remaining flour mixture and milk.

• Add the extracts. Mix in the almond and vanilla extracts until the batter is smooth and creamy.
• Transfer to the pan. Spread the batter evenly in the prepared springform pan.

• Add the rhubarb. Scatter the chopped rhubarb evenly over the top, pressing it into the batter just slightly.
• Finish the topping. Sprinkle the sliced almonds over the rhubarb. Combine the sugar and cinnamon and sprinkle evenly over the cake.
• Bake. Bake for 50-60 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
• Cool and serve. Let the cake cool for 10 minutes before removing the outer ring of the springform pan. Let cool until just slightly warm, then serve.

How to Serve

Enjoy this cake with hot coffee or tea for breakfast or brunch. Or serve it for dessert, any time of day.

I sometimes add a light dusting of powdered sugar over the top, right before I cut individual pieces.

And if I’m serving this as dessert, I like to add dollops of homemade whipped cream or scoops of vanilla ice cream.

WHAT YOU’LL NEED

Here’s a quick look at what goes into this homemade rhubarb ice cream. Scroll down to the printable recipe card for exact measurements.

For the Rhubarb Sauce:

• Rhubarb – Look for red or dark pink stalks for the prettiest color. If you’re not familiar with rhubarb, read my primer: Rhubarb 101.
• Sugar – This is essential for balancing the puckery rhubarb.
• Lemon juice – Brightens and enhances the rhubarb flavor.
• Water – Helps the rhubarb soften.

For the Custard Base:

• Egg yolks – This offers rich, creamy flavor and texture. (Don’t discard the whites. Add them to your morning eggs for extra protein. Or make Angel Food Cake!)
• Sugar – Sweetens the custard and helps create a smooth consistency.
• Whole milk – For a rich ice cream base, don’t swap in a lower fat milk.
• Salt – I use Morton kosher salt.
• Heavy cream – Gives the ice cream its velvety, rich texture.
• Vanilla extract – Adds some flavor depth and rounds out the tart rhubarb.

HOW TO MAKE RHUBARB ICE CREAM

Here’s a step-by-step look at how this pretty pink ice cream comes together.

• Make the rhubarb sauce. Combine the rhubarb, sugar, lemon juice, and water in a saucepan. Simmer until the rhubarb is completely softened and the mixture has thickened, about 10 minutes.
• Blend until smooth. Let the mixture cool slightly, then blend until completely smooth. Transfer to the refrigerator and chill thoroughly.

• Prepare the custard base. In a bowl, whisk together the egg yolks, sugar, milk, and salt.
• Heat the cream. Warm the heavy cream in a saucepan until steaming and just beginning to simmer around the edges. Do not boil.

• Temper the eggs. Very slowly whisk the hot cream into the egg mixture. Once combined, return everything to the saucepan.
• Cook the custard. Cook gently over medium heat, stirring constantly, until the mixture begins to thicken slightly. Remove from the heat before it reaches a boil.

• Strain and chill. Strain the custard through a cheesecloth-lined mesh strainer to ensure a silky-smooth texture. Stir in the vanilla and refrigerate until completely cold.
• Add the rhubarb sauce. Combine the chilled rhubarb sauce and custard base.

• Churn the ice cream. Churn in an ice cream maker until softly frozen.
• Freeze until firm. Transfer the churned ice cream to a freezer-safe container and freeze until it reaches your desired consistency.

WHAT YOU’LL NEED

Here’s a quick look at what goes into these crispy oat cookies. Scroll down to the printable recipe card for exact measurements.

• Oats – After lots of recipe testing, I settled on quick-cooking oats for these cookies. More on that below in my “Key Points For Crispy Oat Cookies”.
• Flour – All-purpose flour provides the base, along with the oats.
• Baking soda – Promotes browning and helps create the crisp, crunchy texture.
• Salt – Fine sea salt balances the sweetness and enhances the overall flavor.
• Cinnamon and nutmeg – Just a little bit of each adds subtle warmth that goes so well with oats, butter, and brown sugar.
• Butter – Soften unsalted butter at room temperature so it mixes smoothly into the cookie dough.
• Brown sugar – Light brown sugar adds sweetness with caramel notes.
• Water – A small amount encourages those beautifully golden, crisp edges.
• Vanilla extract – A generous full tablespoon adds warmth and depth.

How to Make Crispy Oat Cookies

Here’s a step-by-step look at how these oat cookies come together.

• Prep the oven. Position a rack in the center of the oven. Preheat the oven to 325°F.
• Pulse the oats. Add the oats to a food processor and pulse until they’re about halfway broken up. It should look like a 50/50 mixture of ground oats and visible oat flakes.
• Mix the dry ingredients. Transfer the oats to a mixing bowl and whisk in the flour, baking soda, salt, cinnamon, and nutmeg.
• Cream the butter and sugar. With an electric mixer, beat the butter and brown sugar until pale and fluffy.

• Shape the cookies. Roll tablespoon-sized portions of dough into balls (about 1 inch in diameter) and place them on an ungreased baking sheet, leaving 2 to 3 inches of space between them.
• Flatten the dough. Use the tines of a fork to flatten each dough ball into a 2-inch circle, creating distinct ridges across the top.
• Bake. Bake for about 18 minutes, or until the cookies are deeply golden and smell toasty.
• Cool. Let the cookies rest on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

EASY VARIATIONS

• For some extra decadence, dip half of each cookie in melted dark chocolate or drizzle chocolate over the tops of the cooled cookies.
• Sprinkle with flaky sea salt after baking, when the cookies are fresh out of the oven.
• Add a generous pinch of cardamom instead of nutmeg for a different flavor profile, with subtle floral and citrus notes.

HOW TO STORE

• Room temperature: Store the cooled oat cookies in an airtight container at cool room temperature for up to 1 week.
• Freezer: Freeze the cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

WHAT YOU’LL NEED

Here’s a quick look at what goes into these grilled lemon chicken thighs. Scroll down to the printable recipe card for exact measurements.

• Olive oil – Use cooking olive oil, which has a higher smoke point than extra-virgin olive oil.
• Lemon – You’ll need lemon juice and zest, plus a whole lemon to char on the grill.
• Herbs – Fresh rosemary, thyme, oregano, or a combination.
• Honey – Balances the acidity with a touch of sweetness.
• Dijon mustard – Adds earthy, pungent depth and helps emulsify the marinade so it sticks to the chicken better.
• Seasonings – Garlic powder, kosher salt, and black pepper — super simple!
• Chicken thighs – Use boneless, skinless thighs and trim away any larger pieces of excess fat.

How to Make Grilled Lemon Chicken Thighs

Here’s a step-by-step look at how this easy lemon chicken recipe comes together.

• Make the marinade. In a large shallow bowl or baking dish, stir together the marinade ingredients. Reserve 2 tablespoons for later, to use as a finishing sauce right before serving.
• Marinate the chicken. Add the chicken thighs and turn to coat well, massaging it into all the nooks and crannies of the chicken pieces. Let marinate for 30 minutes at room temperature, or refrigerate for a few hours.

• Preheat the grill. Heat the grill to high, about 500°F. Clean and oil the grates well.
• Start grilling. Lift the chicken from the marinade, letting excess drip off, to prevent flare-ups. Place the smooth side down on the grill along with the lemon halves, cut side down. Close the lid and grill for about 3½ minutes, until distinct char marks form.
• Flip and finish cooking. Turn the chicken thighs over and remove the lemons once they are nicely charred. Close the lid, reduce the heat to low, and cook for another 6 to 7 minutes, or until the chicken reaches 165°F. (I like to cook to 170°-175°F; more on that below in my Tips section!)

• Finish and serve. Transfer the chicken to a serving platter, or a cutting board if you like to slice or chop it up. Squeeze the grilled lemons over the top and spoon the reserved marinade over the chicken before serving; these final touches really help to elevate the lemon flavor.