Gooey & Good
RECIPES 3 New Ways to Make S’mores
t’s hard to beat s’mores for the tactile sweet pleasure they
bring to a summer meal. A picnic just isn’t a picnic without
that melt-in-your-mouth, sticky, chocolate treat. Summer nights
+ s’mores are right up there with baseball + hot dogs, beach + snow cone,
wave + boogie board.

It’s a tradition, for sure, but not one that can’t be reimagined. We’ve got
three fresh takes on this classic that come to us courtesy of Nourish Culinary
in Washington, D.C. Many thanks to owner Dara Lyubinsky for sharing these
recipes with our readers. You can find out more about Nourish Culinary at
nourishculinary.com or on Instagram at @nourishculinary.

Now, get that fire pit ready!
By Jessica Gregg
Serves 8
Ingredients 2 tablespoons unsalted butter
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
¼ cup Nutella or similar hazelnut spread
(optional) 1-2 bags large jet-puffed marshmallows
Original graham crackers, for serving
(We like Nabisco)
Directions 1. Preheat the oven to 425.

2. Over medium heat on the stove, melt the
butter in a 12-inch cast iron skillet. Tilt the pan
so that the melted butter coats the bottom.

3. Remove the pan from the heat and add both
kinds of chocolate chips.

4. Drizzle with Nutella if using.

5. Top with marshmallows, making sure to
leave no space between them.

6. Bake for 10 minutes until the tops of the
marshmallows are golden brown. If they
don’t brown, carefully heat
them under the broiler until
they get a touch of color.

7. Transfer the skillet to
a trivet and cover
the handle with
a heat-proof
cover or towel.

Serve with graham
crackers. S’MINTS
Serves 8
Ingredients 8 rectangles chocolate graham crackers
1 bag large jet-puffed marshmallows
16 Andes mints
Directions 1. Prepare your fire. These marshmallows
are best when toasted over a wood-burning
fireplace or in a fire pit, but you can also
toast them over a grill or under a broiler.

Be sure to take extra precaution to keep
everyone safe around any kind of fire.

2. P lace three marshmallows on the end of a
wooden or metal skewer and roast lightly
until the marshmallows have turned to your
preferred level of toasted. We like golden
brown with a touch of char.

3. P lace two Andes mints on one square of
chocolate graham cracker and use another
square to help the marshmallows off of the
skewer to make a sandwich.

4. Repeat with remaining ingredients.

CAMPFIRE BANANAS
FOSTER S’MORES
Serves 8
Ingredients 4 medium-ripe bananas
4 tablespoons dark brown sugar
8 rectangles cinnamon sugar graham
crackers 24 large jet-puffed marshmallows
4 square sheets of aluminum foil,
approximately 12 inches by 12 inches
Directions 1. Prepare your fire. A wood-burning fireplace,
gas fireplace or a fire pit work best, but you
can also use a grill or your oven’s broiler.

2. Slice bananas lengthwise, so just the tip of
your knife cuts through the top peel and
scores the flesh. Sprinkle 1 tablespoon of
brown sugar along slice of each banana.

Wrap bananas securely in the foil and
place them in an even-heat spot of your
fire, on your grill or under a pre-heated
broiler. Cook bananas for approximately
seven minutes, or until they give when you
squeeze them with tongs.

3. While you allow the bananas to cool slightly,
roast three marshmallows on a skewer until
they have reached your preferred level of
toasted. We like golden brown with a slight
char. Scoop melted banana onto one square
of graham cracker and use another square to
help the marshmallows off of the skewer to
make a sandwich.

4. Repeat with remaining ingredients. n
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SMORES TRAYVICTORIYA89 / ISTOCK / GETTY IMAGES PLUS; PAMELA_D_MCADAMS / ISTOCK / GETTY IMAGES PLUS
CAST IRON S’MORES
FOR A CROWD