Rhia's Kitchen : {NEW!} Strawberry Ice Cream, Instant Pot Pasta Primavera, Chicken Caesar Salad, and MORE!

Latest recipes from Simply Recipes.



Hello, everybody! I hope your week is off to a great start. The weather out here in California has been phenomonal and we've been pulling out the grill almost every night. (Did you try that Grilled Chili Garlic Chicken from last week? I've made it TWICE!) Wherever you are, I hope you're looking forward to some lazy dinners outside while you plan out the next few months of summer. XO Emma, Managing Editor

Strawberry Ice Cream

by Summer Miller

When I was a little girl, the doll Strawberry Shortcake ruled my world. I asked for strawberry ice cream and strawberry cake every year for my birthday. One year, I even had strawberry scented scratch-and-sniff wrapping paper on my presents.

Now that I'm older, I've given up dolls, but not my love of strawberries. I grow strawberry plants in my garden, and I eagerly anticipate plucking the sweet berries from them each June. At the top of my strawberry-loving list is ice cream.

by Coco Morante

With a mix of seasonal, colorful vegetables, this pasta primavera is just the thing as the seasons transition from spring to summer.

by Sabrina Modelle

Caesar Salad with Grilled Chicken Recipe

Caesar salad is a classic. Crisp romaine, rich and garlicky dressing, crunchy croutons, and the pungent tang of good Parmesan—they come together to create a uniquely balanced salad.

This version adds a smoky element with the grilled chicken and the grilled garlic croutons.

by Garrett McCord

As a kid, I thought deviled eggs were quite possibly just that: Of the devil.

Not that I ever ate them. Even now that I have the gift of hindsight, I can't say what governed my sensibilities around deviled eggs as a child. Or any other food for that matter, which is a common trial many parents face when feeding their children. I was no exception.

The fact that deviled eggs looked kind of gross—regardless of the fact that I actually loved eggs, mustard, and mayo—was reason enough.

by Carrie Havranek

Pork chops—bone in or boneless—are so delicious and easy to cook. But that also means they are easy to overcook. And there's nothing worse than a dry pork chop that is too tough to swallow.

Enter sous vide. It's a cooking style that is known for its ability to keep cuts of meat, such as pork chops, moist and tender. It's also a failsafe way to cook pork and guarantee it's going to turn out spectacular. Every single time. Promise.

by Carrie Havranek

The allure of ordering your favorite takeout meal on a crazy weeknight can be almost impossible to resist, whether it's Indian, Chinese, Thai, or the perennial favorite—pizza. It can feel like a necessary indulgence when life gets ahead of you.

However, sometimes it can be fun to cook your own takeout menu favorites at home!