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The Best Things Team Delish Ate In July



Team Delish spends all day cooking, tasting, and writing about food. While we love just about everything we try, there are always a few extra-special dishes that stand out. This month, our team sings the praises of the Delish recipes, noteworthy restaurant meals, and packaged snacks that really impressed us. Here are the best things we ate in July.

Chocolate Omelet

June Xie

“I had a chocolate omelet made with Amazonian cocoa, served as one of the last courses during a fancy tasting menu at Frevo. So unexpected—a sweet omelet??—and so lusciously rich, creamy, but at the same time, tame in terms of its luxury.” —June Xie, Senior Food Producer

Grandma’s Ravioli


Francesca Zani

“My grandmother and I spent a Sunday afternoon making her infamous ravioli. She’s always coming in clutch with those delicate pouches of goodness! After she made the pasta dough and let it rest for about an hour, we got to work rolling (electronic machine, yes) and filling. The mixture consists of Swiss chard, ricotta, and lots of parmesan. It’s so well balanced and cheesy, so the earthy Swiss chard works out well. The best way to serve her ravioli—and the way she enjoys it most—is to drizzle olive oil and more parmesan cheese over the top. Simple and so darn good!” —Francesca Zani, Assistant Food Editor



Lindsay Ramsey

“The best thing I ate in July was the lasagna from Don Angie in the West Village. It’s served for two, but three of us still couldn’t finish it. It’s presented in easily shareable rolls and the sauce and cheese mixture is to die for. Worth the months it took to get a reservation for sure.” —Lindsay Ramsey, Director of Content Operations

Heirloom Tomato Salad


Taylor Ann Spencer

“I made a salad with some gorgeous heirloom tomatoes from my local produce stand. It was super simple: sliced tomatoes seasoned with salt, drizzled with olive oil and red wine vinegar, and sprinkled with shallot, basil, and crispy fried capers. But between the juicy, perfectly ripe tomatoes and those crunchy salty capers, it was an absolutely amazing bite.” —Taylor Ann Spencer, Assistant Food Editor

Lots And Lots Of Ice Cream

ice cream

Cindy Augustine

“The best things I ate in July were during a NYC heatwave: back-to-back ice cream scoops. First, I had a Sour Cream Canned Peaches cone from Morgenstern’s (sour cream ice cream with canned peach jam rolled in). I normally get one of their tropical fruit flavors, but the sour cream sounded the most refreshing (and it was). The next day, I had two kinds of gelato from Salad Days: coconut and rosemary-butterscotch (pictured), eaten before their excellent panzanella salad, because heatwave. Yum!” —Cindy Augustine, Executive Editor



Felicia LaLomia

“I went to Socarrat in Chelsea this weekend and fell in love with the paella. Smoky chorizo, massive mussels, tender squid, and pink shrimp (definitely suck the juices out of the head) make this dish so flavorful and filling. The golden rice has that beautiful crispy layer on the bottom (called socarrat). I’m dreaming of returning ASAP.” —Felicia LaLomia, Food and Culture Editor

New Mexican-Style Enchiladas


Gabby Romero

“I was back in my hometown of Taos, New Mexico, and made the requisite journey to Orlando’s, a restaurant/tourist destination that this local unabashedly loves. Because I’m a creature of habit, I get chicken enchiladas every time. In New Mexico, we do enchiladas a bit differently: we use blue corn tortillas and stack them instead of rolling them, kinda like a lasagna. It’s smothered in both red and green chile (Christmas!) and served with beans and posole.” —Gabby Romero, Editorial Assistant

French Toast

french toast

Brooke Caison

“The best thing I had this month was hands down the French Toast at Pig and Khao. I have to figure out what they put in that caramel. The sisig was a close second. I usually love a sharing situation, but I didn’t want to share in this case.” —Brooke Caison, Food Editor

Goat Cheese & Arugula Pierogi



“The pierogi at Veselka in the East Village lived up to the hype. We tried many different fillings (because they let you mix and match) and the one I liked best was surprisingly the Goat Cheese and Arugula ones. Though they all were amazing.” —Sarah Ceniceros, Senior Designer

Truffle & Tuna Sushi


Allie Arnold

“July has been a month of sushi for me, and out of all of the raw fish I’ve had, there’s one standout piece from Sushi by M: medium fatty tuna topped with freshly grated truffle. While the East Village omakase spot gets a lot of attention for its $20 Big Mac hand roll, this luxurious, yet simple flavor bomb has been the piece I can’t stop thinking about.” —Allie Arnold, Associate SEO Editor

Brown Sugar Oat Latte


Allison Chin

“Located on one of the most colorful curvy streets in Chinatown, Artbean is a fun new coffee spot. They roast their own coffee in Brooklyn, and just opened this storefront in May. Their café doubles as an art gallery, and they make limited-edition artist coffee blends that benefit a local nonprofit in Chinatown. Try a brown sugar oat latte! It’s a special sweet treat with a caffeine kick.” —Allison Chin, Visuals Director

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Monster Cookies



No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Prep Time:

30 mins

Total Time:
40 mins


  • 1

    (17.5-oz.) package Betty Crocker™ Sugar Cookie Mix

  • 1/3 c.

    plus 2 tbsp. unsweetened cocoa powder

  • 2 tbsp.

    powdered sugar

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1

    large egg

  • 1

    (16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting

  • Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating


    1. Step 1

      Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.

    2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
    3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
    4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
    5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
    6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

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16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving



Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

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Bourbon, Bacon, And Blue Cheese Steak Sliders



If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Prep Time:
1 hour 0 min

Total Time:
1 hour 10 min


  • 1

    (1 lb.) New York strip steak, about 1¼” thick

  • Kosher salt

  • 1/3 c.


  • 2/3 c.

    (about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving

  • Zest of 1 lemon, plus 1 tbsp. fresh lemon juice

  • Freshly ground black pepper

  • 6

    pieces (about 6 oz.) thick-cut bacon

  • 1

    large yellow or white onion, peeled and thinly sliced

  • 1/3 c.


  • Extra-virgin olive oil

  • 12

    brioche slider buns

  • Unsalted butter, for toasting buns

  • 12

    large basil leaves


    1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
    2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
    3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
    4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
    5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
    6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
    7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
    8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.

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