Sterling tested and Fink approved.
Strawberry Rhubarb Crumb Bars from A Farmgirl’s Dabbles. This was another instant favorite when I first tried it out on a big crowd at solstice party last summer. These have everything going for them: you don’t have to precook the fruits, the cake is dense and moist and springy, the fruit is perfectly sweet-tart, and the streusel is the best streusel ever. And there’s butter, butter, butter. (Butter is my favorite ingredient. My love of a recipe is directly proportional to its butter content.) Good hot, good cold, good alone, good with ice cream. You will make a giant mess in the kitchen, but it’s totally worth it.
Arugula and Lemon Couscous from Nigella Lawson. Nigella has become one of my favorite celebrity chefs. (I seem to like the British ones because my other two faves are Jamie Oliver and Hugh Fearnley-Whittingstall.) We like couscous anyway but this is my new favorite way to prepare it. The savory chicken stock, nippy lemon zest, and peppery arugula all work together to bring out the best in the couscous. Not any more difficult than standard-issue couscous, but so much more flavorful. (Also, it pairs well with the Bucky thighs.)