Garlicky Buttermilk Dressing

Yield: 6 Servings

Garlicky Buttermilk Dressing

Photo by Real Simple


  • 4 cloves sliced garlic
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped chives


  1. Mash garlic and salt on a cutting board, using the back of a knife.
  2. Cook the garlic paste in olive oil in a small skillet over medium-low heat, stirring, until light golden and very fragrant, 4 to 5 min.
  3. Whisk the garlic, buttermilk, sour cream, and salt and pepper until smooth. Stir in chives just before serving.

Nutritional Information

Per Serving: Calories 50, Fat 4 g, Sat Fat 1.5 g, Cholesterol 5 mg, Sodium 270 mg, Protein 1 g, Carbohydrate 2 g, Sugar 1 g, Fiber 0 g, Iron 0 mg, Calcium 35 mg,

by Chris Morocco  (June 2015)


Marbled Chocolate Zucchini Bread – Real Simple Recipe

Yield: 8 Servings

Marbled Chocolate Zucchini Bread, Photo by Danny Kim

Photo by Danny Kim


  • 1/2 c. plus 2 tsp. canola oil, plus more for the pan
  • 1 1/2 c. all-purpose flour (7 ounces)
  • 5 ounces semisweet chocolate, melted
  • 1 1/2 tsp. cinnamon
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 c. sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 tsp. pure vanilla extract
  • 2 packed cups shredded zucchini (9 ounces)


  1. Heat oven to 350 degrees F. Brush an 8 1/2-by-4 1/2-inch loaf pan with oil and dust with flour, tapping out the excess.
  2. Stir together the chocolate and 2 teaspoons of the canola oil. Set aside to cool to room temperature.
  3. Whisk together the flour, cinnamon, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl; set aside.
  4. In a separate bowl, whisk together the remaining 1/2 cup canola oil, sugar, eggs and vanilla.  Stir in the zucchini.  Add the wet ingredients to the dry ingredients and whisk vigorously to combine, about 1 minute.
  5. Transfer half the batter to the prepared pan. Pour half the chocolate into the pan. Repeat with the remaining batter and chocolate. Using a toothpick, swirl the chocolate and batter together to create a marbled pattern. Make sure to incorporate the batter at the bottom.
  6. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.
by Lindsay Hunt, July 2014

Mint Chip Ice Cream Pie

Mint Chip Ice Cream Pie
Photo by Yunhee Kim

Yield:  8 Servings


  • 8 ounces chopped semisweet chocolate, melted
  • 4 cups crisped rice cereal (such as Rice Krispies)
  • 2 pints mint chocolate-chip ice cream, slightly softened


  1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
  2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.
By Sara Quessenberry , July, 2009. Real Simple

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How to stock a party-worthy cocktail bar: Save or Splurge?

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