Summery Bundt Cake With Oatmilk Glaze: Partner Recipe

Sponsored   You may have already noticed that we’re fully on board the oatmilk train these days. Can you blame us? Oatmilk has been getting a lot of well-deserved hype for its luscious, full-bodied texture and great taste. Those qualities make it an incredible plant-based substitute in both sweet and savory recipes, whether you are lactose-intolerant, have health concerns, or are trying to adopt a more plant-based diet. While there are a few options on the market now, our oatmilk of choice is Planet Oat Oatmilk. With no added sugar (even in the vanilla version) and no artificial flavors or preservatives, it’s a high-quality product we can trust.  In this bright, comforting olive oil Bundt cake (inspired by Stella Parks's super-popular olive oil cake on Serious Eats), Planet Oat Oatmilk adds richness and body without any dairy. While the cake is fantastic on its own, we add an oatmilk-based glaze flavored with lemon zest to take every slice over the top. Serve this for brunch, tea, or dessert. Pro tip: A glass of Planet Oat Oatmilk or an oatmilk latte makes a natural accompaniment. Get the Recipe   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

The Most Popular Recipes in June

Muffulettas, bulgogi, and more No Images? Click here   The Most Popular Recipes of June Summer is finally here, which means it's time to turn off those ovens and break out the grilled, no-bake, and room-temperature foods. We spent the month ruminating on the history of the humble ice cream cone and celebrating the arrival of new catch Holland herring. Ed Levine's new memoir, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption, hit the shelves. Seoyoung Jung of Bburi Kitchen taught us the customs and etiquette that govern a typical home-style Korean meal.  On the recipe front, Stella was busy busting out no-churn ice creams for those of us without an ice cream machine. Daniel made romesco sauce we want to put on all the grilled veggies, all summer long. Oh, and Kenji slipped us the recipe for the mustardy deviled eggs he's slinging at Wursthall. Below are our most popular recipes of the month. If you missed the boat on them, now's your chance to make them in July! Try Them Out for Yourself! Cochinita Pibil (Yucatán-Style Barbecued Pork) Move over pulled pork, it's time for your Yucatecan counterpart to shine. Creamy Eggless Chocolate Frosting Perfect on pretty much any chocolate cake imaginable. Classic New Orleans Muffuletta Sandwich If a plane ticket to NOLA is out of the question, try re-creating its taste. Blackberry Cake With Cream Cheese Frosting This simple cake's gorgeous color comes from fresh blackberry purée, which also tenderizes the cake and helps it rise.   The Best Caramelized Onions Classic caramelized onions couldn't be easier. Just slice some onions and add butter and time. Daeji Bulgogi To spice up your summer grilling routine, try a KBBQ classic: bulgogi.   The Best (and Easiest) Frozen Yogurt The best frozen yogurt is actually the one you make yourself. Just full-fat yogurt and sugar. It's really that simple. Tiger Salad (Lao Hu Cai) Savory, refreshing, and tart, this dish is inspired by the lao hu cai served at Xi'an Famous Foods.   Grilled Tofu With Chipotle-Miso Sauce Got vegan or vegetarian friends at your cookout? Nix the veggie burger and grill them this. American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole) Hamburger Helper's more homemade sibling.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

"This Dish Made Me Love Corn"

Certified five-star elotes No Images? Click here   Elote (Grilled Mexican Street Corn) ⭐⭐⭐⭐⭐ "My boyfriend made this recipe the other night and it was amazing!!! I can not praise the sauce that goes on the corn more highly. I could eat the sauce straight as a dip. I’ve always liked corn, but this dish made me love corn." - Verified Serious Eater   Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down. This classic street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese–spiked sauce.  Get the recipe →  More Top-Rated Corn Recipes Mexican Street Corn Salad (Esquites) Zucchini-and-Corn Fritters With Herb Sour Cream Sous Vide Corn on the Cob The Best Basic Grilled Corn     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe