6 Hummus Recipes That Take You Beyond the Basic Chickpea

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May 11, 2026

A bowl full of pink radichio and strawberries with a pink peppercorn vinaigrette in the upper right corner and gold silverware in the left.

Because grocery store strawberries are available all year long, it’s easy to forget the stunning flavor of farm-grown, sun-burnished strawberries at the peak of their season in summer. TABLE contributor Anna Franklin brought a few dozen June beauties into our studios one afternoon and worked her usual magic with them to create six recipes. The results are as visually stunning as they are delicious, and we’ve been waiting for months to share them with you, just in time for strawberry season 2026. Find the nearest “pick your own” location and take advantage of this moment of ripeness!

6 Strawberry Recipes for Easy Summer Living

Strawberry Kiwi Bramble

This oh-so-sippable cocktail strikes a summer-y balance of sweet, tart, and boozy. Fresh lemon, strawberry, and kiwi bring the tartness. Strawberry simple syrup brings the sweet. Your choice of gin completes the picture. Since summer is a veritable theater of ripeness, rework the recipe with cherries, raspberries, and blueberries as the season unfolds. The drink is perfect for hot evenings across June, July, August, and beyond.

Strawberry Rhubarb Salsa

Both strawberries and rhubarb have a vegetable quality in their flavor profiles, which makes savory dishes possible…and delicious. Combine farm fresh strawberries and rhubarb along with onion, a fresh and spicy Fresno pepper, and cilantro to create the base for a delicious salsa. Add lime juice and zest, vinegar, sugar, salt, and pepper…and start snacking. Keep some in reserve for your next grilled chicken or pork supper: this salsa doubles nicely as a chimichurri. Scroll down to the bottom for a delicious Strawberry Balsamic Chicken Wings recipe to try it with.

Herby Balsamic Marinated Strawberry Focaccia

Two small slices of strawberry focaccia taken out of a whole loaf on a pink surface.

Don’t be intimidated. This is an easy-to-make bread recipe. All you have to do is follow Anna Franklin’s instructions and a lovely focaccia studded with balsamic-marinated strawberries will be the result. The bread pairs beautifully with our Think Pink Salad (see below). To further the depths of flavor here, you might mix up some cream cheese with a teaspoon of sumac, a sprinkle of salt, and a generous drizzle of honey so that you can slather the focaccia to your heart’s content.

Think Pink Salad with Strawberries and Pink Peppercorn Vinaigrette

Have you ever tasted haloumi cheese? Your time has come. Sauté a few slices. Around them, compose this salad of pink radicchio from Coldco Farm, strawberries, grapefruit, and radishes. A fantastic pink peppercorn and sherry vinaigrette completes the picture. No, wait: a glass of Mazza Wines Perfect Rosé does that job. And also, perhaps, a slice of Strawberry Focaccia, shown just above.

Pretty in Pink Strawberry Smoothie Bowl

A Strawberry Smoothie Bowl in pink color with sliced strawberries, bananas, goji berries, and granola on top.

Happiness begins with a blender full of dragon fruit, bananas, strawberries, and yogurt. Top the beautiful bowlful of pink that emerges with chia seeds, goju berries, strawberry and banana slices, slivers of fresh summer plums, and a sprinkle of granola. It’s a perfect breakfast. Or a wonderful lunch. Or a solo dinner, barefoot on the patio and enjoying a late summer sunset.

Strawberry Balsamic Glazed Chicken Wings

Have you ever made your own BBQ sauce? This recipe is a wonderful way to get started. Its sweet, sour, spicy brilliance will get you craving your own customized versions. Perhaps you drop the sriracha for gochujang and a few drops of vodka. Maybe you swap ginger for toasted and crushed coriander seeds and a little extra soy sauce. Maybe you exchange strawberries for blueberries. Whatever you do, you’re just a few minutes away from something delicious and memorable.

Looking for more ways to take advantage of strawberry season? Check out 20 more strawberry recipes.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Collier’s Cuts: There’s Trouble Ahoof for ‘The Sheep Detectives’

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May 8, 2026

High Jackman in a cap kneels down to pet a brown sheep. — (L to R) Julia-Louis Dreyfus as the voice of Lily, the sheep, and Hugh Jackman as George Hardy in THE SHEEP DETECTIVES, from Amazon MGM Studios. Photo credit: Courtesy of Amazon MGM Studios © 2025 Amazon Content Services LLC. All Rights Reserved.

The Sheep Detectives Movie Rating 4/5 stars with a photo of the animated sheep in a field from the film.

If you haven’t seen the delightful trailer for The Sheep Detectives, the title may convince you this is an animated, family-friendly adventure. It’s certainly gentle enough — but, talking sheep aside, the film is actually a witty and even erudite murder-mystery satire.

Someone’s Been Very Baa-d in The Sheep Detectives

Hugh Jackman stars as the lonely but gentle shepherd George Hardy. He lives a simple life tending to his flock outside of a quaint English town. Each night, he reads to the appreciative sheep from his collection of pulpy whodunits. When he turns up dead, the local police are outmatched, and the townsfolk are bewildered.

Fortunately, these are no ordinary ungulates. The group of clever sheep and lambs — voiced by an enthusiastic cast including Julia-Louis Dreyfus, Bryan Cranston, Chris O’Dowd, Patrick Stewart and Regina Hall — have been taking notes on the plots of all those page-turners. Determined to do right by their fallen friend (and avoid being sold to a rival farmer’s slaughterhouse), the sheep set out to unravel the mystery.

In an era when too many comedies remain fundamentally mean-spirited, this one is pleasantly kind-hearted. That should not, however, suggest a lack of depth; these are barnyard animals with some serious concerns. I expected to laugh; I didn’t expect to consider whether the occasional memento mori was essential for a true appreciation of life. The Sheep Detectives has surprising power.

A Seasoned — and Multifaceted — Screenwriter

Much of the credit must go to screenwriter Craig Mazin. He made his name on broad comedies such as Identity Thief and entries in the Scary Movie franchise. But he also turns to prestige TV, writing the acclaimed HBO miniseries Chernobyl and directing The Last of Us. A combination of wit and gravitas is a powerful thing; Mazin’s career has allowed that confluence to develop nicely.

The look of the film is less impressive. It’s sets are a watered-down repeat of last year’s Wake Up Dead Man, and Kyle Balda’s direction is presentational. Unfortunately, the sheep themselves recall the errors of Disney’s “live-action” animated animals, seen in the recent Lion King installments. There’s no good way to combine photorealistic animals and awkwardly moving CGI faces. You’ll be charmed enough to overlook the awkward appearance of these rams and ewes but not ignore it.

Otherwise, though, The Sheep Detectives is a rare thing: An all-ages film that will actually appeal to all ages.

Mortal Kombat II and More New at Theaters

The long-running video game series Mortal Kombat gave rise to a very bad movie in the ’90s, then a surprisingly entertaining one in the pandemic era. Now, a sequel to that film arrives, and it’s a serviceable affair. Mortal Kombat II, directed by rising Australian action helmer Simon McQuoid, has no delusions about it: Neither too tongue-in-cheek nor overly maudlin, it’s content to be a gory and vivid spectacle. The sets impressively recall the games; while the acting leaves something to be desired, the action will satisfy fans.

We’ve seen a number of lavish concert films from pop superstars. Only now, however, have we seen one helmed by superstar director James Cameron. Billie Eilish — Hit Me Hard and Soft: The Tour (Live in 3D) is credited to Eilish herself alongside the Titanic and Avatar auteur. The famously effects-focused Cameron opted to film the tour in 3D; expect performances of hits including Birds of a Feather, Bad Guy and the Oscar-winning What Was I Made For?

Happy 40th birthday to Top Gun, which was released to giant box office (and elevated Air Force recruiting, if you believe the legend) back in May of 1986. The Tony Scott film will be back in theaters this week.

Story by Sean Collier
Featured Photo Courtesy of Amazon MGM Studios

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Strawberry Rhubarb Salsa

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May 6, 2026

Both strawberries and rhubarb have a vegetable quality in their flavor profiles, which makes savory dishes possible…and delicious. Combine farm fresh strawberries and rhubarb along with onion, a fresh and spicy Fresno pepper, and cilantro to create the base for a delicious salsa. Add lime juice and zest, vinegar, sugar, salt, and pepper…and start snacking. Keep some in reserve for your next grilled chicken or pork supper: this salsa doubles nicely as a chimichurri.

A person holds a tortilla chip with a strawberry salsa on it with a bowl at the top of the frame.

How to Turn Our Strawberry Rhubarb Salsa Into a Chimichurri

It does not take much to turn this Strawberry Rhubarb Salsa into a chimichurri, all you need are a few extra ingredients on hand. If you’re starting from scratch with the intention of making a chimichurri, cut down the sugar content in the salsa recipe to 1 tsp. Then, after your salsa is made you can add in around a cup of parsley to increase the greens and 1/3 to 1/2 cup of olive oil, transforming the salsa into more of a sauce. If you prefer a more savory chimichurri you can also compensate with garlic and red pepper flakes.

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Strawberry Rhubarb Salsa

Author: Anna Franklin

Description

Perfect as a sweeter salsa or to be made into a more savory chimichurri.

Ingredients

Scale

2 cups fresh strawberries, diced
1/2 cup fresh rhubarb, diced
1/4 cup red onion, diced
1 Fresno pepper, diced
1 tbsp sugar
Juice of 1 lime
Zest of 1 lime
2 tbsp white balsamic vinegar
1 tbsp freshly chopped cilantro
Salt and pepper to taste

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Instructions

Bring a pot of water to a boil. Add diced rhubarb to the pot and cook for 30 seconds. Remove from the boiling water and let cool. This will take some of the tartness away from the rhubarb.
Add the remaining ingredients into a bowl and mix together. Serve with your favorite tortilla chips and enjoy.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Strawberry Smoothie Bowl

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May 6, 2026

Happiness begins with our Strawberry Smoothie Bowl. Start with a blender full of dragon fruit, bananas, strawberries, and yogurt. Top the beautiful bowlful of pink that emerges with chia seeds, goji berries, strawberry and banana slices, slivers of fresh summer plums, and a sprinkle of granola. It’s a perfect breakfast. Or a wonderful lunch. Or a solo dinner, barefoot on the patio and enjoying a late summer sunset.

What are Goji Berries?

Since we’re creating a Strawberry Smoothie Bowl that stands out for the pink color, goji berries are a must as a garnish. These small reddish berries come from Asia and are sort of like a dried cranberry in texture. The flavor is tart and herbal rather than sweet so you can add it to something like our smoothie bowl that uses many different fruits and still be able to point out the goji berries in taste. Goji berries are even considered a superfood since they have a blast of vitamin C, fiber, and antioxidants in their small little package.

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Strawberry Smoothie Bowl

Author: Anna Franklin

Description

This smoothie bowl is pretty in pink!

Ingredients

Scale

1/2 cup frozen dragon fruit
1/2 cup fresh strawberries
1 whole banana
1, 5.3 oz container of Painterland Sisters Berry Meadow Yogurt
1 cup ice

For garnish:

Banana slices
Chia seeds
Goji berries
Fresh strawberries
Best Ever Granola
Sliced plums

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Instructions

Add frozen fruit, banana, yogurt, and ice to a blender and blend until smooth. You want this mixture to be nice and thick—much thicker than a traditional smoothie.
Garnish with your smoothie toppings and enjoy!

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Strawberry Balsamic Glazed Chicken Wings

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May 6, 2026

Have you ever made your own BBQ sauce? This recipe for Strawberry Balsamic Glazed Chicken Wings is a wonderful way to get started. Its sweet, sour, spicy brilliance will get you craving your own customized versions. Perhaps you drop the sriracha for gochujang and a few drops of vodka. Maybe you swap ginger for toasted and crushed coriander seeds and a little extra soy sauce. Maybe you exchange strawberries for blueberries. Whatever you do, you’re just a few minutes away from something delicious and memorable.

What is Gochujang and How to Use It

Gochujang is a thick Korean chili paste that you’ll often see in stir-fries as well as other Asian cuisine. The paste comes from a combination of Korean red chili pepper flakes (gochugaru, hence the name), fermented soybeans, glutinous rice, and salt. The result is a unique mix of spicy, slightly sweet, and savory or umami flavor. Where gochujang excels is by adding depth to Asian dishes like Bibimbap, Tteokbokki, and Kimchi. But, you can also use gochujang in everyday cooking by mixing a small amount into sauces, marinades, soups, mayo, or dressings.

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Strawberry Balsamic Glazed Chicken Wings

Author: Anna Franklin

Description

A new way to sauce up your chicken wings.

Ingredients

Scale

1 lb chicken wings
Salt and pepper to taste

For the sauce:

3 tbsp sugar
1 lb strawberries, diced small
1/4 cup white balsamic vinegar
1 tbsp soy sauce
2 tsp sriracha
3 garlic cloves, minced
1 inch piece of ginger, minced
1/4 cup sesame seeds

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Instructions

Add all of the sauce ingredients into a sauce pot and simmer until the liquid is reduced to a thick sticky glaze.
While your sauce is reducing, preheat your oven to 400 degrees.
Dry the chicken wings with a paper towel making sure the skin is as dry as possible. Season with salt and pepper to taste and lay them on a baking sheet. Bake for 30 minutes until the chicken wings are brown and crispy.
Remove the wings from the oven and toss them with the sauce. Place the wings back on the baking sheet and cook for 10 more minutes or until the sauce is caramelized and sticky.
Garnish with sesame seeds and enjoy.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Pink Radicchio Salad with Strawberries and Pink Peppercorn Vinaigrette

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May 6, 2026

Have you ever tasted haloumi cheese? Your time has come with this Pink Radicchio Salad. Sauté a few slices. Around them, compose this salad of pink radicchio from Coldco Farm, strawberries, grapefruit, and radishes. A fantastic pink peppercorn and sherry vinaigrette completes the picture. No, wait: a glass of Mazza Wines Perfect Rosé does that job. And also, perhaps, a slice of homemade bread like our Strawberry Focaccia.

A close up of pink radicchio salad with strawberries and radishes.

What is Pink Radicchio?

Pink radicchio is from the chicory family and looks like a cross between lettuce and a rose featuring pale pink leaves with white ribbing. It still carries that bitter bite that radicchio is known for but it’s milder than its deep red cousins. As you presume based on the color, it also gives off undertones of floral flavors and overall has a crisp texture. The reason it works so well in this salad is that its distinct taste meets a balance of creamy haloumi cheese, juicy sweet strawberries and grapefruit, plus a touch of pink peppercorn in the vinaigrette that complements the bitterness.

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Pink Salad with Strawberries and Pink Peppercorn Vinaigrette

Author: Anna Franklin

Description

You’ll fall in love with this all pink salad.

Ingredients

Scale

1/2 lb pink radicchio leaves from Coldco Farm
1 cup sliced strawberries
1 cup sliced grapefruit
1 cup thinly sliced radish
8 oz halloumi, sliced

For the pink peppercorn vinaigrette:

Juice of 1/2 lemon
1/2 tsp Dijon mustard
1 tbsp pink peppercorns
2 tbsp sherry vinegar
5 tbsp extra virgin olive oil
1/2 tsp salt

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Instructions

In a sauté pan, add 1 tablespoon of oil to the pan and sear the slices of halloumi until each side is golden brown and crispy.
Compose your salad by layering your pink radicchio leaves together in a circular shape, bringing each layer of leaves closer to the center until the plate is covered.
Place the salad ingredients on top and between the layers of pink leaves until the salad is composed to your liking.
Mix the pink peppercorn dressing together and pour over your salad. Enjoy!

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Balsamic Marinated Strawberry Focaccia

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May 6, 2026

Don’t be intimidated. This is an easy-to-make Balsamic Marinated Strawberry Focaccia recipe. All you have to do is follow Anna Franklin’s instructions and a lovely focaccia studded with balsamic-marinated strawberries will be the result. The bread pairs beautifully with our Pink Radicchio Salad that comes with a bitter bite. To further the depths of flavor here, you might mix up some cream cheese with a teaspoon of sumac, a sprinkle of salt, and a generous drizzle of honey so that you can slather the focaccia to your heart’s content.

A loaf of Strawberry Focaccia with basil leaves on top of a wire platform on top of a pink floral table.

What Makes Focaccia Bread Different?

What sets focaccia apart from other breads is that the recipe infuses your bread dough with olive oil. Unlike other breads, focaccia uses a generous amount of olive oil both in the dough and on top, which gives its signature light, airy texture with a golden crust. Focaccia also comes with a dimpled surface that you press with your fingertips. These dimples hold oil, herbs, and toppings like rosemary or salt so that you get all the ingredients in one bite.

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Balsamic Marinated Strawberry Focaccia

Author: Anna Franklin

Description

A loaf perfect for summer picnics.

Ingredients

Scale

4 cups (512g) all-purpose flour
2 to 3 tsp (10 to 15g) kosher salt
2 tsp (8g) instant yeast
2 cups (455g) lukewarm water
Butter for greasing
4 tbsp olive oil, divided
Flaky sea salt, such as Maldon
1 to 2 tsp whole rosemary leaves
1 to 2 sprigs thyme
Handful of fresh basil leaves
2 cups halved strawberries
3 tbsp balsamic vinegar
1 tbsp sugar

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Instructions

Mix together the halved strawberries, balsamic vinegar, and sugar. Let this marinate for an hour. You don’t want this to marinate too long, or your strawberries will get a bit too soft. Strain off the liquid and discard.
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times.
Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 12 hours or for as long as three days.   Line two pie plates or a 9×13-inch pan with parchment paper or grease with butter.
Pour a tablespoon of oil into the center of each pan. Using two forks, deflate the dough and split the dough into two equal pieces (or do not split if using the 9×13-inch pan).
Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
Preheat the oven to 425 degrees. Place the marinated strawberries on top of the dough and then sprinkle with the fresh herbs.
Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Sprinkle with flaky salt.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Strawberry Kiwi Bramble

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May 6, 2026

This oh-so-sippable Strawberry Kiwi Bramble strikes a summer-y balance of sweet, tart, and boozy. Fresh lemon, strawberry, and kiwi bring the tartness. Strawberry simple syrup brings the sweet. Your choice of gin completes the picture. Since summer is a veritable theater of ripeness, rework the recipe with cherries, raspberries, and blueberries as the season unfolds. The drink is perfect for hot evenings across June, July, August, and beyond.

A glass full of a Strawberry Kiwi Bramble with a kiwi slice and strawberry on top.

How to Add Other Fruits to This Bramble

Are strawberries out of season or you’d simply rather shake things up a bit? Try subbing in other fruits like summer berries, cherries, even peaches, and pears can be a scrumptious surprise. The best part is it’s easy to tweak your bramble’s flavor, all you have to do is replace the strawberries in this recipe for your choice of fruit. After making a simply syrup and muddling with other ingredients, you’ll have a bramble for every season.

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Strawberry Kiwi Bramble

Author: Anna Franklin

Description

One of summer’s favorite flavors in a bramble.

Ingredients

Scale

2 oz gin
1 oz fresh lemon juice
1 oz strawberry simple syrup (recipe below)
1 fresh strawberry
1/2 kiwi
Crushed ice
Strawberries and kiwi for garnish

For the strawberry simple syrup:

1/2 cup sugar
1/2 cup water
1 cup diced strawberries

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Instructions

Muddle 1 strawberry and 1/2 kiwi at the bottom of a cocktail glass. Muddle until most of the juice has been released and the strawberry pieces don’t clump together.
Top the muddled fruit with about 1/2 cup of crushed ice.
Add the gin, freshly squeezed lemon juice, and strawberry simple syrup to a cocktail shaker with cubed ice. Shake well and strain into the glass.
Garnish with strawberries and sliced kiwi.

For the strawberry simple syrup:

Add all ingredients to a pot and simmer until the sugar is dissolved and the strawberries are soft. Remove from heat and let the mixture sit until it reaches room temperature.
Strain off the strawberry chunks and reserve the liquid. This can be stored in the refrigerator for up to 1 week.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Cook Alongside ‘Tucci in Italy’ Season Two with These Authentic Recipes

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May 2, 2026