Recipe Corner – May 20, 2026

For the upcoming Memorial Day we’ve got some aps, sides and a dessert – we’ll leave the grilling to you.

Pull-Apart Pigs in a Blanket

Ingredients

• 6 Tbsp. salted butter
• 2 Tbsp. honey mustard, plus more for dipping
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 2 (8-oz.) tubes crescent roll dough
• 32 cocktail franks (about one 14-oz. package)
• 1 tsp. poppy seeds

Directions

1. Preheat the oven to 375ºF. Melt the butter in a small saucepan. Brush a 9-inch springform pan with a little of the melted butter. Brush the outside of an ovenproof 3-inch-diameter ramekin with melted butter and place it in the middle of the springform pan. Stir the honey mustard, paprika, and garlic powder into the remaining melted butter until smooth.
2. 2Unroll a tube of crescent roll dough. Press the perforated seams together. Repeat with the other tube of dough. Cut each sheet of dough into fourths crosswise and lengthwise to make 16 strips per sheet. Brush the strips with the mustard-butter mixture, reserving about 2 tablespoons for the top.
3. 3Roll each cocktail frank in a strip of dough. Arrange the franks standing up in 2 circles around the ramekin. Bake until the dough is puffy, 25 to 30 minutes. Brush with the reserved mustard-butter mixture and sprinkle with the poppy seeds. Continue baking until deep golden brown, 10 to 15 more minutes. Let cool on a rack for 10 minutes, then remove the springform ring. Fill the ramekin with honey mustard for dipping.

Mexican Street Corn Deviled Eggs

Ingredients

• 12 large eggs
• 2 Tbsp. neutral oil
• 1 (10-oz.) bag frozen corn, thawed, drained
• Ice
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tsp. finely grated lime zest
• 1 tsp. chili powder
• 1 tsp. finely chopped chipotle chiles in adobo sauce
• 1 tsp. kosher salt
• 1/4 cup crumbled cotija
• 1/4 cup fresh cilantro
• 1/4 cup crushed hot Cheetos – baked or classic (optional)

Directions

1. Bring a large pot of water to a boil. (For 12 eggs, use about 4 qt. water.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.
2. Meanwhile, in a medium skillet over medium-high heat, heat oil until shimmering. Cook corn, stirring frequently, until browned, about 5 minutes.
3. A few minutes before eggs are cooked, fill a large bowl with about 4 cups ice and about 6 cups water. Transfer eggs to ice bath. Let sit about 30 seconds.
4. Using the back of a spoon, tap each egg, making sure to tap all over shell. (Alternatively, you can tap and roll the eggs on a counter; keep in mind not to tap the eggs too hard!) Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water, or peel while still in ice water.
5. Slice eggs in half lengthwise. Scoop yolks into a food processor; reserve egg whites. Add mayonnaise, sour cream, lime zest, chili powder, chipotle chile, salt, and 1/2 cup corn to yolks. Blend until smooth.
6. Transfer filling to a medium bowl. Fold in 1/2 cup corn kernels.
7. Arrange reserved egg whites on a platter. Transfer yolk mixture to piping bag fitted with large star tip. Pipe filling into egg whites.
8. Top with cotija, cilantro, and remaining corn. Dust with hot Cheetos (if using). Refrigerate until ready to serve.

Jalapeno Popper Potato Salad

Ingredients

• 3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces
• 1/2 teaspoon kosher salt, plus more for the boiling water
• 6 slices bacon
• 2 cups shredded Cheddar (about 8 ounces)
• 1 cup mayonnaise
• 1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
• 3 tablespoons yellow mustard
• 1/2 teaspoon freshly ground black pepper
• 4 hard-boiled eggs, chopped
• 4 scallions, thinly sliced, plus more for topping
• 3 sweet gherkins, chopped (about 1/4 cup)

Directions

1. Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
2. Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
3. Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
4. Drain the bacon on a paper towel-lined plate, then chop.
5. Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
6. Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
7. Top with the bacon and more scallions before serving.

Rustic Strawberry Tart

Ingredients

• 4 cups strawberries, halved
• 1/2 cup granulated white sugar
• 2 tablespoons all-purpose flour, plus more for dusting your work surface
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 store-bought pie dough crusts, thawed if frozen
• 1 large egg
• 1 tablespoon water plus a splash
• 1/3 cup apricot preserves

Sweetened Whipped Cream, for serving

• 1 cup heavy cream
• 1 teaspoon granulated white sugar

Directions

1. Preheat the oven to 400 degrees F.
2. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
3. Lightly flour your work surface so the crust doesn’t stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
4. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
5. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren’t too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
6. In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
7. Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
8. When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.

Sweetened Whipped Cream:

1. With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.