Delishably

How To Grill Burgers

Wally Anders — Wed, 03 Jun 2026 21:28:51 GMT

https://delishably.com/recipes/how-to-grill-burgershttps://delishably.com/recipes/how-to-grill-burgersWed, 03 Jun 2026 21:28:51 GMTIntro

Grilling burgers seems easy until the patties stick to the grates, puff up in the middle, dry out, or look browned outside while still being undercooked inside. The good news is that burgers become much more predictable once you know a few basics: use the right beef, shape the patties gently, start with a hot clean grill, and check doneness with a thermometer instead of guessing.

This guide focuses on a simple gas-grill method for classic beef burgers. You will learn what to buy, how to shape the patties, what grill temperature to use, when to flip, how long burgers usually take, and how to avoid the most common problems before dinner starts feeling harder than it should.

Quick Answer: How to Grill Burgers

To grill burgers, preheat a gas grill to medium-high heat, about 375–400°F. Use 80/20 ground beef, shape the meat gently into patties slightly wider than the buns, and press a shallow dimple into the center of each patty. Season the outside with salt and pepper right before grilling.

Here is the basic method:

Place the burgers over direct heat.
Let the first side sear without moving the patties too soon.
Flip once when the burgers release easily from the grates.
Use time as a guide, not the final answer.
Check the thickest part of each burger with an instant-read thermometer.
Cook ground beef to 160°F for food safety.
Add cheese during the last 30–60 seconds if making cheeseburgers.
Toast the buns briefly, move the burgers to a clean plate, rest for a few minutes, and serve.

Cook time will vary by patty thickness, grill heat, and whether the burgers are fresh or frozen, so the thermometer matters more than the timer.

What You Need

For classic grilled burgers, you do not need much. The most important tools are a hot grill, a sturdy spatula, a clean plate for cooked burgers, and an instant-read thermometer.

Equipment

Gas grill
Grill brush or scraper
Oil for the grates
Sturdy spatula
Instant-read thermometer
Clean plate or platter for cooked burgers

Use a separate clean plate for finished burgers, not the plate that held the raw patties. That small step keeps the grilling process simple, safe, and organized.

The Best Beef for Grilled Burgers

For classic grilled burgers, 80/20 ground beef is the best default choice. That means the beef is about 80% lean meat and 20% fat, which gives the burger enough fat to stay juicy on the grill without needing a complicated mix of ingredients.

Leaner beef can work, but it is less forgiving. A very lean patty dries out faster, especially over direct heat, and it gives you less room for error if the burgers cook a minute or two longer than planned. If you are new to grilling burgers, 80/20 beef gives you a better safety net.

Keep the meat simple. Salt and pepper are enough for a classic grilled burger, and the seasoning should go on the outside of the patty right before grilling. Avoid overmixing the beef or packing it tightly. The more you work the meat, the denser the burger can become.

Fresh patties usually give you the most control, but frozen patties can also be grilled when needed. If you use store-bought frozen patties, follow the package directions, give them extra time, and still check them with a thermometer before serving.

How to Shape Burger Patties

Divide the beef into even portions before shaping so the burgers cook at about the same pace. For a standard burger, gently form each portion into a patty that is slightly wider than the bun. Burgers shrink as they cook, so starting a little wider helps the finished patty fit the bun better.

Handle the meat lightly. You want the patty to hold together, but you do not want to compress it into a hard disk. Press the edges together just enough to keep the shape even, then make a shallow dimple in the center of each patty with your thumb or the back of a spoon.

That small dimple helps the burger cook more evenly and keeps it from puffing up too much in the middle. It does not need to be deep. A slight indentation is enough.

Season the outside of the patties with salt and pepper just before they go on the grill. If you want to use another seasoning blend, keep it simple and sprinkle it on the outside rather than mixing a lot of ingredients into the beef. For a basic grilled burger, the goal is a loose, evenly shaped patty that can sear well and stay juicy.

What Temperature Should the Grill Be for Burgers?

For gas-grilled burgers, preheat the grill to medium-high heat, about 375–400°F. This range is hot enough to sear the outside of the patties, but it is still manageable for beginners who want time to flip, check doneness, and avoid burning the outside before the center is cooked.

Some grills run hotter or cooler than their built-in thermometer suggests, so treat the number as a guide. A range of about 350–400°F can still work depending on patty thickness, grill style, and how often the lid is opened. Thicker patties may need slightly gentler heat so the outside does not brown too quickly before the center reaches a safe temperature.

Use direct heat for the main cooking. On a gas grill, that means the burgers go over the lit burners. Close the lid between checks to help the grill hold steady heat, but open it as needed if flare-ups happen or if the burgers are cooking too quickly.

Very high heat can make dramatic grill marks, but it is less forgiving. For most home cooks, medium-high heat gives better control: a browned outside, a burger that releases cleanly from the grates, and enough time for the thickest part of the patty to reach 160°F.

How to Grill Burgers Step by Step

Step 1: Preheat the grill

Preheat a gas grill to medium-high heat, about 375–400°F. Give the grill enough time to get hot before the burgers go on. A properly preheated grill helps the patties sear instead of sitting on lukewarm grates and sticking.

Step 2: Clean and oil the grates

Use a grill brush or scraper to clean the grates. Then lightly oil the grates with a high-heat cooking oil, using an oil-soaked paper towel held with tongs. The goal is not to make the grates greasy, just to give the burgers a cleaner surface and reduce sticking.

Step 3: Shape and season the patties

Shape the burgers gently, making each patty slightly wider than the bun. Press a shallow dimple into the center of each one. Season the outside with salt and pepper right before grilling.

Step 4: Place the burgers over direct heat

Put the patties over direct heat, leaving enough room between them to flip cleanly. Once they are on the grill, leave them alone for the first few minutes. Moving them too soon is one of the easiest ways to make them stick or tear.

Step 5: Let the first side sear

Let the first side cook until the burger releases easily from the grates. If it resists when you slide the spatula underneath, give it another minute. A burger that is ready to flip should lift without a fight.

Step 6: Flip once

Flip the burgers once, using a firm spatula. If your grill has hot spots, rotate the patties as needed, but avoid flipping them over and over just to check them. The goal is steady cooking, not constant fussing.

Do not press the burgers with the spatula. Pressing pushes out juices and can also cause flare-ups when fat drips into the flames.

Step 7: Add cheese near the end

If you are making cheeseburgers, add cheese during the final 30–60 seconds of cooking. Close the lid briefly to help it melt, but keep an eye on the burgers so they do not overcook.

Step 8: Check the internal temperature

Use an instant-read thermometer to check the thickest part of each burger. Ground beef should reach 160°F for food safety. If the patties are different sizes or your grill has hot spots, check more than one burger. Time can help you plan, but temperature should make the final decision.

Step 9: Toast the buns

Toast the buns briefly on the grill, cut side down. Use a cooler part of the grill if the buns are browning too fast. They only need a short time to pick up a little warmth and texture.

Step 10: Rest and serve

Move the burgers to a clean plate and let them rest for a few minutes before serving. Then build the burgers with cheese, buns, and toppings.

Burger Grill Time Chart

Burger cook times vary by patty thickness, grill temperature, fresh versus frozen patties, and how often the lid is opened. Use this chart as a guide, not a guarantee. The final check should always be internal temperature.

Patty Type	Approximate Time	Notes
Thin fresh patty	3–4 minutes per side	Check early so it does not overcook
4-ounce fresh patty	4–5 minutes per side	A common size for backyard burgers
6-ounce fresh patty	5–6 minutes per side	May need slightly gentler heat if browning too fast
Frozen patty	6–7 minutes per side	Follow package directions and check with a thermometer
Cheese	Final 30–60 seconds	Close the lid briefly to melt

These times assume a gas grill set around medium-high heat, about 375–400°F. If the outside is browning too quickly while the center is not done, lower the heat slightly or move the burgers to a cooler part of the grill.

How to Tell When Burgers Are Done

The safest way to tell when burgers are done is to use an instant-read thermometer. For ground beef, the internal temperature should reach 160°F. Insert the thermometer into the thickest part of the burger. For thinner patties, it can help to insert the thermometer from the side so the probe reaches the center.

Do not rely on color alone. A burger can look brown before it is fully cooked, and the center can still need more time. Grill marks and juices can give clues, but they are not as reliable as a thermometer.

If one burger reaches temperature before the others, move it to a clean plate while the rest finish. Burgers do not always cook at the exact same pace, especially if the grill has hot spots or the patties are slightly different sizes.

How to Keep Burgers From Sticking

Burgers usually stick for one of four reasons: the grill was not hot enough, the grates were dirty, the grates were not lightly oiled, or the burgers were moved too soon. Fix those, and grilling becomes much calmer.

Start with a fully preheated grill. For gas-grilled burgers, medium-high heat, about 375–400°F, gives the patties enough heat to sear when they hit the grates. A cold or only-warm grill can make the meat cling instead of release.

Clean the grates before cooking, then oil them lightly. Use a grill brush or scraper to remove stuck-on bits from the last cook. To oil the grates, use a folded paper towel dipped in a little high-heat oil and hold it with tongs, or use your usual safe grill-oiling method. The grates should be lightly coated, not dripping.

Once the burgers are on the grill, leave them alone long enough to sear. Do not keep nudging, lifting, or checking the underside. When the first side is ready, the burger should release more easily. If the patty fights the spatula, give it another minute.

A firm, thin-edged spatula helps, too. Slide it under the burger in one clean motion instead of scraping at the edges. If the patty still tears, the grill may not have been hot enough, the grates may not have been clean, or the burger may have been flipped too early.

Common Burger Grilling Mistakes

Using beef that is too lean

Very lean beef can dry out quickly on the grill. For classic grilled burgers, 80/20 ground beef is the best default because it gives the patty enough fat to stay juicy.

Overworking the meat

Mixing, squeezing, or packing the beef too tightly can make the burgers dense. Shape the patties gently and handle them only as much as needed.

Forgetting the center dimple

A shallow dimple in the center of each patty helps reduce puffing as the burger cooks. It does not need to be deep. A small indentation is enough.

Starting on a cold grill

A properly preheated grill helps the burger sear and release from the grates. Starting too soon makes sticking more likely and can lead to uneven cooking.

Putting burgers on dirty grates

Old bits of food on the grates can grab the patties and tear them when you flip. Clean the grates before cooking.

Pressing burgers with the spatula

Pressing burgers pushes out juices and can cause flare-ups when fat drips into the flames. Let the grill do the work.

Flipping too often

For beginners, flipping once is the simplest rule. Let the first side sear, flip when the burger releases easily, and rotate only if your grill has obvious hot spots.

Guessing doneness

Cook time is only an estimate. Use an instant-read thermometer and cook ground beef to 160°F.

Adding cheese too early

Cheese only needs the final 30–60 seconds. Add it too soon and it may melt off before the burger is done.

Forgetting to toast the buns

A quick toast gives the bun better texture and helps it hold up to the burger and toppings. Use a cooler part of the grill if the buns brown too fast.

Troubleshooting

Burgers are dry

The beef may have been too lean, the patties may have been too thin, or the burgers may have cooked too long. Pressing the patties with a spatula can also push out juices. Next time, use 80/20 ground beef, handle it gently, avoid pressing, and check doneness with a thermometer instead of cooking by time alone.

Burgers are sticking

The grill may not have been fully preheated, the grates may have been dirty, or the patties may have been moved too soon. Let the burgers sear until they release more easily. For the next batch, clean and lightly oil the grates before cooking.

Burgers puff up in the middle

Puffing usually happens when the patty was shaped without a center dimple or packed too tightly. Make a shallow indentation in the center of each patty before grilling and keep the meat loosely shaped.

Burgers fall apart

The patties may have been too loosely formed, flipped too early, or stuck to the grates. Shape each patty gently but firmly enough to hold together, preheat and clean the grill, and wait until the first side releases before flipping.

Burgers burn outside but stay raw inside

The heat is probably too high, the patties may be too thick, or the burgers may be sitting over an especially hot part of the grill. Lower the heat slightly or move the burgers to a cooler area of the grill so the center has time to cook before the outside gets too dark.

Flare-ups happen

Flare-ups can happen when fat drips onto the flames. Move the burgers away from the flare-up until it calms down. If flames keep climbing, move the burgers to a cooler part of the grill until the fire settles. Do not press the burgers, since that sends more fat into the fire. Keep the lid open while you manage the flare-up, then return to steadier cooking once the flames settle.

Can You Grill Frozen Burgers?

Yes, you can grill frozen burgers, but fresh patties usually give you more control over shaping, seasoning, and cooking. Frozen patties take longer, and they still need to reach a safe internal temperature before serving.

Cook frozen patties over medium-high heat and expect them to take longer than fresh burgers. A rough guide is about 6–7 minutes per side, but thickness and grill heat matter. If you are using packaged frozen patties, follow the package directions, and check the burgers with a thermometer before serving.

Seasoning may not stick well to a fully frozen patty. Let the burger cook for a minute or two, then season once the surface begins to thaw and hold the salt and pepper.

As with fresh burgers, do not rely only on time or color. Check the thickest part with an instant-read thermometer and cook ground beef to 160°F.

FAQs

How long do you cook a burger on the grill?

Most fresh burgers take about 3–6 minutes per side on a medium-high gas grill, depending on thickness. Thin patties may be done closer to 3–4 minutes per side, while thicker 6-ounce patties may need 5–6 minutes per side.

Use those times as a guide, not a guarantee. Grill heat, patty size, lid use, and hot spots all affect timing. The safest way to know a burger is done is to check the internal temperature with an instant-read thermometer. Ground beef should reach 160°F.

What is the 5-6-7 rule for burgers?

The 5-6-7 rule is a burger timing shortcut, but it is not used the same way everywhere. Some grillers use it to mean 5, 6, or 7 minutes per side depending on the doneness they want. Others use it to mean 5 minutes on one side, 6 minutes on the other, and 7 minutes of resting.

Either way, treat it as a rough guide, not a rule. Grill heat, patty thickness, lid use, and hot spots all change how quickly burgers cook. For beginners, the better approach is to use time as a loose guide and temperature as the final check. For ground beef, cook the burger to 160°F for food safety.

How do you cook burgers on a gas grill?

Preheat the gas grill to medium-high heat, about 375–400°F. Clean and lightly oil the grates, then place shaped and seasoned burger patties over direct heat. Let the first side sear without moving the patties too soon.

Flip once when the burgers release easily from the grates. Add cheese near the end if using, toast the buns briefly, and check the burgers with an instant-read thermometer. Move finished burgers to a clean plate and let them rest for a few minutes before serving.

Should you grill burgers with the lid open or closed?

For most gas-grilled burgers, closing the lid helps the grill hold steady heat and cook the burgers more evenly. This is especially helpful for thicker patties.

That said, you do not need to keep the lid closed every second. Open it when you need to flip, check temperature, add cheese, manage flare-ups, or move burgers away from a hot spot. If flare-ups happen, open the lid and move the burgers away from the flames until things calm down.

How often should you flip burgers?

For beginners, flipping once is the simplest method. Let the first side sear, then flip when the burger releases easily from the grates.

If your grill has hot spots, you can rotate the burgers as needed, but avoid flipping them repeatedly just to check them. Too much fussing can make the patties tear, stick, or cook unevenly.

Can you grill frozen burgers?

Yes, you can grill frozen burgers, but fresh patties usually give you more control. Frozen patties take longer, and seasoning may not stick well until the surface begins to thaw.

Cook frozen burgers over medium-high heat and follow the package directions when available. A rough guide is about 6–7 minutes per side, but the final check should still be internal temperature. Ground beef should reach 160°F before serving.

Should you press burgers while grilling?

No. Do not press burgers with the spatula while they cook. Pressing pushes juices out of the patty and can cause flare-ups when fat drips into the flames.

Let the burgers sear, flip them once when they release easily, and use a thermometer to check doneness. That gives you a better chance of a juicy burger without sending extra fat into the fire.

Conclusion

A good grilled burger does not need a complicated method. Start with 80/20 ground beef, shape the patties gently, make a shallow center dimple, and cook them on a hot, clean, lightly oiled grill.

From there, keep the process simple: use medium-high heat, let the first side sear, flip once when the burger releases easily, avoid pressing, and check doneness with an instant-read thermometer. Cook ground beef to 160°F, add cheese near the end if you want it, toast the buns briefly, and let the burgers rest for a few minutes before serving.

Once you understand heat, timing, patty shape, and temperature, grilling burgers stops feeling like guesswork. It becomes a repeatable backyard method: hot grill, gentle patties, one clean flip, safe doneness, and a burger that lands on the bun the way it should.

Ingredients

1 pound ground beef
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 burger buns
4 cheese slices

On a grill, heat to medium-high, 400 F to 450 F. Clean and lightly oil the grates.
For the burgers, divide \u003cstrong\u003e1 lb ground beef\u003c/strong\u003e into 4 equal portions, about \u003cstrong\u003e4 oz\u003c/strong\u003e each. Shape each portion into a patty about 3/4 inch thick, then press a shallow thumbprint into the center of each patty.
Season both sides of the patties with \u003cstrong\u003e1 tsp kosher salt\u003c/strong\u003e, \u003cstrong\u003e1/2 tsp black pepper\u003c/strong\u003e, and \u003cstrong\u003e1/2 tsp garlic powder\u003c/strong\u003e right before grilling.
On the hot grill, place the patties and cook for 4 to 5 minutes on the first side. Flip once and cook for 3 to 5 minutes more, depending on desired doneness.
During the last minute of cooking, top each patty with \u003cstrong\u003e4 cheese slices\u003c/strong\u003e and close the grill lid briefly to melt.
On the grill, place \u003cstrong\u003e4 burger buns\u003c/strong\u003e cut-side down and toast for 30 to 60 seconds, until lightly browned.
Let the burgers rest for 2 to 3 minutes. Assemble on the \u003cstrong\u003ebuns\u003c/strong\u003e with \u003cstrong\u003e4 leaves lettuce\u003c/strong\u003e, \u003cstrong\u003e1 tomato\u003c/strong\u003e, \u003cstrong\u003e1/2 onion\u003c/strong\u003e, \u003cstrong\u003e12 slices pickles\u003c/strong\u003e, \u003cstrong\u003e4 tbsp ketchup\u003c/strong\u003e, \u003cstrong\u003e4 tsp mustard\u003c/strong\u003e, and \u003cstrong\u003e4 tbsp mayonnaise\u003c/strong\u003e, then serve.

]]>

Chocolate Cream Pie

Felicia Garrett — Mon, 01 Jun 2026 17:30:52 GMT

https://delishably.com/recipes/chocolate-cream-piehttps://delishably.com/recipes/chocolate-cream-pieMon, 01 Jun 2026 17:30:52 GMTChocolate cream pie has always been the dessert that quietly steals the show. This one earns it. You get a buttery, from-scratch crust with real snap to it, and a filling that's rich and dark without being too sweet. It sets up firm enough to slice cleanly, and tastes exactly like the kind of pie you'd find under a glass dome at a really good diner. The hardest part is waiting for it to chill.

What to Serve With

Expert Tips

Keep the crust fats cold from the start. If the butter or shortening softens too much while mixing, the baked crust will lose some flake.
When adding the ice water, stop as soon as the dough holds together when squeezed. Extra water can make the crust tougher.
Let the hot cream sit on the chopped chocolate for 1 minute before stirring. That short pause helps the chocolate melt evenly instead of turning grainy.
If the filling seems softer than expected, give it a full chill before slicing. I like to let chocolate cream pie rest overnight for the cleanest slices.

Substitutions

Heavy cream can be replaced with heavy whipping cream if that is what you have; the filling stays just as rich and sets similarly.
Bittersweet chocolate bars can be swapped with dark chocolate in the 70% range for a slightly less intense finish.
Vegetable shortening can be replaced with the same amount of cold unsalted butter in the crust, though the crust will be a little less flaky and a bit more fragile to handle.

FAQs

Can I make the crust ahead?

Yes. The dough can be made and refrigerated for 2 days before rolling, or baked as a shell 1 day ahead once fully cooled.

Why is my crust shrinking?

Crust usually shrinks when the dough is overworked or not chilled long enough. Resting the dough and chilling the shaped crust both help it hold its edges.

Can I use chocolate chips instead of chopped bars?

You can, but bars melt more smoothly. Chocolate chips often contain stabilizers, so the filling may be slightly less silky.

How do I get clean slices?

Chill the pie until fully firm, then slice with a thin sharp knife wiped clean between cuts. Cold slices hold their shape best.

Storage

Cover the pie tightly or store slices in an airtight container in the refrigerator for up to 4 days. Keep the crust side protected from exposed air as much as possible so it stays firmer. This pie does not freeze especially well once filled, since the texture of the custard-like chocolate center can turn grainy after thawing.

Ingredients

2 tablespoons unsalted butter, cold, cut into small cubes
8 tablespoons vegetable shortening, cold
2 tablespoons granulated sugar
3/4 teaspoon fine table salt
1 large egg yolk
1 3/4 cups all-purpose flour, spooned and leveled, plus more for dusting
4 tablespoons ice water

For the crust, combine \u003cstrong\u003e1 3/4 cups all-purpose flour, 2 tablespoons granulated sugar, and 3/4 teaspoon fine table salt\u003c/strong\u003e in a large mixing bowl. Use a pastry cutter, fork, or your fingers to work in \u003cstrong\u003e2 tablespoons cold unsalted butter\u003c/strong\u003e and \u003cstrong\u003e8 tablespoons cold vegetable shortening \u003c/strong\u003euntil the mixture looks like coarse crumbs.
In a small bowl, lightly beat \u003cstrong\u003e1 large egg yolk\u003c/strong\u003e, then stir it into the flour mixture. Slowly add \u003cstrong\u003e4 tablespoons ice water\u003c/strong\u003e, mixing just until the dough starts to come together. Add more ice water, 1 tablespoon at a time, only if the dough is still dry and crumbly.
Turn the dough out onto a piece of plastic wrap, press it into a disc, and wrap it tightly. Chill for 30 to 45 minutes so the dough has time to relax and firm up before rolling.
Heat the oven to 375 F. On a lightly floured surface, roll the chilled dough into a round large enough to fit a 9-inch pie plate. Fit the dough into the pie plate, trim and crimp the edges, then chill for 10 minutes.
Line the crust with parchment and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake 8 to 10 minutes more, until the crust is dry and lightly golden. Let the crust cool completely before adding the filling.
For the filling, heat \u003cstrong\u003e1 1/4 cups heavy cream\u003c/strong\u003e in a medium saucepan over medium heat until hot and just starting to steam. Remove from the heat, add \u003cstrong\u003e8 ounces chopped bittersweet chocolate\u003c/strong\u003e, and let it stand for 1 minute so the chocolate can soften. Stir until smooth.
In a large heatproof bowl, whisk \u003cstrong\u003e5 large eggs, 1 cup plus 2 tablespoons granulated sugar, 3 tablespoons dark cocoa powder, and 1/4 teaspoon fine table salt\u003c/strong\u003e until smooth. Slowly whisk in the warm chocolate mixture, then whisk in \u003cstrong\u003e15 tablespoons melted unsalted butter\u003c/strong\u003e and\u003cstrong\u003e 2 teaspoons pure vanilla extract\u003c/strong\u003e until fully combined.
Pour the chocolate filling into the cooled crust and smooth the top. Chill until fully set before slicing.
Once the pie is fully chilled and set, make the whipped cream. In a large bowl, beat \u003cstrong\u003e1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon pure vanilla extract\u003c/strong\u003e until soft peaks form. Pipe or spread over the top of the pie.

]]>

Grilled Za’atar Chicken and Black Lentil Salad

Shannon Barden — Wed, 27 May 2026 15:44:55 GMT

https://delishably.com/recipes/grilled-zaatar-chickenhttps://delishably.com/recipes/grilled-zaatar-chickenWed, 27 May 2026 15:44:55 GMTThis is the kind of meal I love for entertaining because it feels special without being fussy. The chicken gets marinated in garlicky za’atar yogurt, then grilled until juicy and charred in spots. Underneath, the black lentil salad is sturdy enough to make it feel like a full dinner, with radicchio, herbs, and a sharp red wine vinaigrette to keep everything bright. Add a final spoonful of garlic yogurt, and you have a platter that works just as well for a weekend cookout as it does for a casual dinner with friends.

What to Serve With

Expert Tips

Let the shallot sit in the vinaigrette while the lentils cool. That short rest takes off the raw edge and gives the dressing a rounder flavor.
Do not overcook the lentils. Once they split and go soft, the salad loses the contrast that makes the plate work.
Shake excess marinade off the chicken before it hits the grill so it chars instead of steaming and sticking.
Start by dressing the lentils lightly, then add more as needed. Warm or damp lentils can drink up more dressing than you expect.
Black lentils are worth using here because they hold their shape and do not turn soft as quickly as brown lentils.

Substitutions

Plain whole milk yogurt can be swapped with full-fat Greek yogurt for a thicker sauce and marinade; loosen it with 1 to 2 teaspoons water if needed.
Black lentils can be replaced with French green lentils if that is what you have; they stay fairly firm and keep the salad structured.
Radicchio can be replaced with red cabbage for a less bitter salad with more crunch.
Fresh oregano can be replaced with fresh parsley for a milder herbal finish that still keeps the salad bright.

FAQs

Can I cook the chicken without a grill?

Yes. Cook it in a hot grill pan or under the broiler until charred in spots and the thickest part reaches 165 F.

Can I make the lentil salad ahead?

Yes. The salad can be made 1 day ahead and refrigerated. Toss again before serving and add a small spoonful of extra dressing if it looks dry.

Why rinse the lentils after cooking?

A quick rinse stops the cooking and washes off excess starch so the lentils cool faster.

What if my dressing tastes too sharp?

Add another small drizzle of olive oil or a small spoonful of honey, then toss again.

Storage

Store the chicken, lentil salad, and reserved garlic yogurt in separate airtight containers in the refrigerator for up to 4 days. The lentil salad holds especially well and can be served cold or at room temperature. Freeze the cooked chicken in a freezer-safe container for up to 2 months. Do not freeze the yogurt sauce.

Ingredients

6 cloves garlic, minced
2 lemons, zested
1 cup plain whole milk yogurt
3 tablespoons olive oil
1 1/2 teaspoons za’atar
1 tablespoon chopped fresh oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 to 3 pounds boneless, skinless chicken thighs
1/2 lemon, juiced
olive oil, for serving

For the garlic yogurt chicken, stir together \u003cstrong\u003e6 minced garlic cloves\u003c/strong\u003e, the \u003cstrong\u003ezest of 2 lemons\u003c/strong\u003e, \u003cstrong\u003e1 cup plain whole-milk yogurt, 3 tablespoons olive oil, 1 1/2 teaspoons za’atar, 1 tablespoon chopped fresh oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper in a large bowl\u003c/strong\u003e. Transfer half of the garlic yogurt to a small bowl, cover, and refrigerate for serving.
Add \u003cstrong\u003e2 to 3 pounds boneless, skinless chicken thighs\u003c/strong\u003e to the remaining garlic yogurt and turn to coat well. Cover and refrigerate for at least 3 hours or up to overnight.
For the lentil salad, tie \u003cstrong\u003e6 fresh thyme sprigs and 3 fresh rosemary sprigs\u003c/strong\u003e together with kitchen twine. Add \u003cstrong\u003e1 1/2 cups dried black lentils\u003c/strong\u003e and the herb bundle to a large pot, then cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, and simmer until the lentils are tender but still hold their shape, about 15 minutes.
Discard the herb bundle. Drain the lentils, rinse briefly with cold water, then spread them on a towel-lined sheet pan to cool and dry. Letting them dry a bit helps the vinaigrette cling instead of sliding off.
In a large bowl, whisk together \u003cstrong\u003e1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, the juice of 1 lemon, 1 teaspoon kosher salt, and 1 teaspoon black pepper\u003c/strong\u003e. Stir in \u003cstrong\u003e1 minced shallot\u003c/strong\u003e and let it sit while the lentils finish cooling.
Add the cooled lentils, \u003cstrong\u003e3 carrots, 1 head radicchio, and 1 tablespoon chopped fresh oregano\u003c/strong\u003e to the vinaigrette. Toss until the salad is well coated, adding a little more dressing if needed. Taste and adjust with more kosher salt, black pepper, or lemon juice.
Heat a grill to medium. Remove the chicken from the marinade and shake off any excess. Grill until charred in spots and cooked through, 5 to 8 minutes per side.
Let the chicken rest for a few minutes, then arrange it over or alongside the lentil salad. Drizzle with a little \u003cstrong\u003eolive oil, squeeze 1/2 lemon\u003c/strong\u003e over the top, and serve with the reserved garlic yogurt sauce.\u003cbr\u003e

]]>

Ground Chicken Curry With Red Lentils

Felicia Garrett — Tue, 26 May 2026 19:34:31 GMT

https://delishably.com/recipes/ground-chicken-curryhttps://delishably.com/recipes/ground-chicken-curryTue, 26 May 2026 19:34:31 GMTGround chicken and red lentils make this curry a protein-and-fiber powerhouse, with coconut milk giving it a rich, creamy finish. The lentils soften into the broth as they cook, helping thicken the curry without extra work. Keep the heat at a steady simmer and add more broth if the pot starts looking tight before the lentils fully break down.

What to Serve With

Expert Tips

Let the onion turn fully translucent before adding the garlic and spices. That first layer of sweetness keeps the curry from tasting flat.
Use a spoon or potato masher to break up a few lentils near the end if you want a thicker, more stew-like bowl.
Start with the lower end of green onions if they are especially sharp, then add a little more at the end if the curry needs extra bite.
Red lentils go from tender to fully broken down pretty quickly, so stir the pot now and then during the final simmer to keep the bottom from catching.
If the curry tightens up before the lentils are completely soft, add more broth in small splashes instead of all at once so you keep a spoonable texture.

Substitutions

Bone broth can be replaced with water for a lighter pot; the curry will still be good, just a little less savory.
Butter can be skipped and replaced with a little more neutral cooking oil if you want to keep the dairy out.
Cilantro can be replaced with flat-leaf parsley if cilantro is not your thing; the finish will taste fresher and less citrusy.

FAQs

Can I make this ahead?

Yes. The curry tastes even better after the spices sit for a few hours. Reheat it slowly and loosen it with a splash of broth if needed.

How thick should the curry be?

It should be loose enough to spoon over rice but thick enough that the lentils stay suspended. If it looks dry in the pot, add more liquid a little at a time.

Can I use brown or green lentils instead?

Not for the same result. Red lentils break down and thicken the curry. Brown or green lentils stay firmer and need a longer cook time.

Storage

Cool the curry, then pack it into an airtight container. Refrigerate for up to 4 days. It freezes well for up to 3 months in freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stovetop over medium-low heat with a splash of broth or water if it has thickened.

Ingredients

1 pound ground chicken
1 cup red lentils, rinsed
1 can full-fat coconut milk
1 large yellow onion, chopped
4 garlic cloves, minced
4 to 6 green onions, chopped
1 handful cilantro, chopped, plus more for serving
6 cups bone broth
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon turmeric
1 teaspoon curry powder
black pepper, to taste
1 tablespoon neutral cooking oil
1 tablespoon butter, optional
juice of 1/2 lemon
cooked rice, for serving

In a large pot or deep skillet over medium heat, warm \u003cstrong\u003e1 tablespoon neutral oil\u003c/strong\u003e. Add \u003cstrong\u003e1 tablespoon butter\u003c/strong\u003e, if using, then stir in\u003cstrong\u003e 1 chopped large yellow onion\u003c/strong\u003e. Cook until the onion is softened and translucent, about 5 minutes. Add \u003cstrong\u003e4 minced garlic cloves\u003c/strong\u003e and cook for 1 minute.
Stir in \u003cstrong\u003e1 teaspoon garlic powder, 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon curry powder\u003c/strong\u003e, and \u003cstrong\u003ea few grinds of black pepper\u003c/strong\u003e, coating the onion and garlic in the spices. Add \u003cstrong\u003e1 pound ground chicken\u003c/strong\u003e and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
Stir in \u003cstrong\u003e4 to 6 sliced green onions\u003c/strong\u003e, then add \u003cstrong\u003e1 cup rinsed red lentils\u003c/strong\u003e and \u003cstrong\u003e6 cups bone broth\u003c/strong\u003e. Bring to a simmer, stir in a handful of chopped \u003cstrong\u003ecilantro\u003c/strong\u003e, and cook until the lentils begin to soften, about 15 minutes.
Pour in \u003cstrong\u003e1 can coconut milk \u003c/strong\u003eand continue simmering until the lentils break down and the curry thickens, 25 to 30 minutes. Add more broth as needed if the curry gets too thick before the lentils are fully tender.
Stir in the \u003cstrong\u003ejuice of 1/2 lemon\u003c/strong\u003e. Taste and adjust with more salt, black pepper, or lemon as needed. Serve warm over rice with more cilantro and green onions on top.

]]>

Raspberry Cream Pie

Felicia Garrett — Fri, 22 May 2026 17:11:29 GMT

https://delishably.com/recipes/raspberry-cream-piehttps://delishably.com/recipes/raspberry-cream-pieFri, 22 May 2026 17:11:29 GMTThis pie is cool, creamy, and just a little tart. Exactly what you want on a warm day. Start with a tender homemade crust, pile in a lightly sweetened cream cheese filling, and finish it off with a glossy raspberry topping made from fresh berries. Make it ahead and keep it chilled. It's basically the perfect dessert for summer cookouts and backyard dinners.

Related Recipes

Expert Tips

Beat the cream filling only until it holds soft peaks. If you keep going, it can turn grainy once the cream cheese tightens up.
Let the raspberry topping cool to warm before it goes over the filling. Hot topping can loosen the cream layer and blur the layers together.
Blind-bake the crust until the center is truly golden, not pale. A fully baked crust is what keeps the bottom from turning soft after chilling.
If your kitchen runs warm, chill the crust again for a few minutes after shaping it in the pie dish. That small pause helps it keep a cleaner edge in the oven.

Substitutions

Vanilla paste can be replaced with pure vanilla extract in the filling for a slightly less speckled look and the same general flavor.
Vegetable shortening can be replaced with the same amount of cold unsalted butter for a crust that is a little less flaky and a bit more buttery.
Fresh raspberries can be replaced with frozen raspberries for the cooked portion of the topping; thaw them first and expect a softer fruit texture.
Lemon juice can be replaced with the same amount of orange juice if needed, though the topping will taste a little sweeter and less sharp.

FAQs

Can I make the crust a day ahead?

Yes. Bake the crust, cool it completely, and keep it loosely covered at room temperature for up to 1 day before filling.

Why did my filling turn loose?

The cream was likely underwhipped or the raspberry topping went on too warm. The filling should be thick and the topping should be warm, not hot.

Can I use a store-bought crust?

Yes. Bake it according to package directions for a fully baked shell, then cool it completely before adding the filling and topping.

How long does the pie need to chill before slicing?

Plan on at least 4 hours. Overnight is even better if you want very neat slices.

Storage

Store the pie covered in the pie dish or in an airtight container in the refrigerator for up to 3 days. For the cleanest slices, chill it well before serving leftovers. Freezing is not ideal because the cream layer and fresh berries can weep as they thaw, but you can freeze individual slices tightly wrapped for up to 1 month if needed.

Ingredients

6 tablespoons unsalted butter, cold, cut into small cubes
4 tablespoons vegetable shortening
1/4 cup granulated sugar
1/2 teaspoon fine table salt
1 large egg yolk
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour, spooned and leveled, plus more for dusting
ice water, as needed

\u003cstrong\u003eMake the crust.\u003c/strong\u003e In a large bowl, whisk together \u003cstrong\u003e1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon fine table salt\u003c/strong\u003e. Cut in \u003cstrong\u003e6 tablespoons cold cubed butter \u003c/strong\u003euntil the mixture looks like coarse crumbs, then cut in \u003cstrong\u003e4 tablespoons vegetable shortening\u003c/strong\u003e until evenly incorporated.
Add \u003cstrong\u003e1 large egg yolk\u003c/strong\u003e and \u003cstrong\u003e1 teaspoon vanilla extract\u003c/strong\u003e. Stir in\u003cstrong\u003e ice water\u003c/strong\u003e, starting with 2 tablespoons, just until the dough begins to come together. Add more water 1 tablespoon at a time if needed. Turn the dough onto a lightly floured surface, knead 2 to 3 times, shape into a disk, wrap, and refrigerate for at least 30 minutes.
Heat the oven to 375 F convection or 400 F on the bake setting. Roll the chilled dough on a lightly floured surface to about 1/8 inch thick. Transfer it to a 9-inch pie dish, trim the excess, crimp or flute the edges, and freeze for 10 minutes.
Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake on the middle rack for 15 to 20 minutes. Remove the weights and lining, then bake 5 to 8 minutes more, until golden brown. If the edges brown too quickly, cover them with foil. Let the crust cool completely.
\u003cstrong\u003eMake the raspberry topping.\u003c/strong\u003e In a saucepan over medium heat, combine \u003cstrong\u003e2 cups of the raspberries, 3/4 cup granulated sugar, and 1 tablespoon lemon juice\u003c/strong\u003e. Cook, stirring and lightly crushing the berries, until the fruit releases its juices and the sugar dissolves.
In a small bowl, stir together \u003cstrong\u003e2 tablespoons cornstarch\u003c/strong\u003e and \u003cstrong\u003e2 tablespoons cold water \u003c/strong\u003euntil smooth. Stir the slurry into the raspberry mixture and cook until thickened. Sprinkle \u003cstrong\u003e2 1/2 teaspoons plain gelatin powder\u003c/strong\u003e over the hot mixture and stir until fully dissolved. Remove from the heat and let cool until warm, not hot.
\u003cstrong\u003eMake the cream filling.\u003c/strong\u003e In a large bowl, beat \u003cstrong\u003e8 ounces softened cream cheese, 1/2 cup granulated sugar, 1 teaspoon vanilla paste, and 1/8 teaspoon salt\u003c/strong\u003e until smooth. Add \u003cstrong\u003e1 cup heavy cream \u003c/strong\u003eand beat until thick and soft peaks form.
Spread the cream filling evenly into the cooled crust. Fold the remaining \u003cstrong\u003e4 cups fresh raspberries\u003c/strong\u003e into the warm raspberry topping, then spoon the topping over the cream layer. Refrigerate until fully chilled and set before slicing.

]]>

Ginger-Scallion Chicken Thighs

Felicia Garrett — Wed, 20 May 2026 18:29:16 GMT

https://delishably.com/recipes/ginger-scallion-chicken-thighshttps://delishably.com/recipes/ginger-scallion-chicken-thighsWed, 20 May 2026 18:29:16 GMTThis is the kind of chicken dinner that makes a weeknight feel easier: quick to cook, big on flavor, and built around ingredients you probably already have. The chicken gets coated with soy sauce, ginger, garlic, and a little cornstarch, which helps it brown in the skillet and gives the sauce that glossy, takeout-style finish. A handful of scallions goes in at the end so they stay fresh and sharp against the savory sauce. Serve it over hot rice and dinner is done.

What to Serve With

Expert Tips

Spread the chicken into a true single layer before it starts cooking. If the pieces are crowded, they will steam and the sauce will stay thin longer.
Let the chicken sit undisturbed on the first side until you see browned edges. That first bit of color is what keeps the sauce from tasting flat.
Hold back a few scallions for the end. The ones stirred in soften and mellow, while the last handful on top keeps the dish tasting fresh.

Substitutions

Cornstarch can be replaced with potato starch for a very similar glossy finish and light coating.
Boneless, skinless chicken thighs can be replaced with boneless, skinless chicken breast, but the finished dish will be a little leaner and easier to overcook.
Soy sauce can be replaced with tamari if needed; the flavor stays close, though the salt level can vary by brand.

FAQs

Can I marinate the chicken longer?

Yes. Thirty minutes is fine in the refrigerator. Much longer can make the outside seasoning taste a little stronger and saltier.

How do I know when the sauce is reduced enough?

It should cling to the chicken instead of pooling thinly in the skillet. When you drag a spatula through the pan, the sauce should briefly hold a line.

Can I double the recipe?

Yes, but cook the chicken in batches. If you crowd the skillet, the chicken will steam and you will lose the browned edges.

What kind of skillet works best?

A large skillet with plenty of surface area is best. Stainless steel or cast iron both brown the chicken well.

Storage

Store cooled chicken in an airtight container in the refrigerator for up to 4 days. Store the rice in a separate airtight container if possible so it reheats more evenly. Reheat in a skillet over medium heat or in the microwave until hot. The chicken freezes well for up to 2 months; thaw in the refrigerator before reheating.

Ingredients

1 pound boneless, skinless chicken thighs, cut in half
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon ginger powder
1/4 cup soy sauce
1 bunch scallions, thinly sliced
1 to 2 tablespoons neutral oil, for cooking
cooked rice, for serving

In a medium bowl, toss \u003cstrong\u003e1 lb boneless\u003c/strong\u003e \u003cstrong\u003echicken thighs\u003c/strong\u003e with \u003cstrong\u003e2 tablespoons cornstarch\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon garlic powder\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon ginger powder\u003c/strong\u003e, and \u003cstrong\u003e1/4 cup soy sauce\u003c/strong\u003e until evenly coated. Let stand for 10 to 15 minutes while you slice \u003cstrong\u003e1 bunch of scallions\u003c/strong\u003e.
In a large skillet over medium-high heat, heat \u003cstrong\u003e1 to 2 tablespoons neutral oil\u003c/strong\u003e. Add the chicken in a single layer and cook, undisturbed, until browned on the first side, about 3-4 minutes. Turn the pieces and continue cooking until the chicken is cooked through and the sauce has reduced into a glossy coating, about 4 to 6 minutes more.
In the skillet off the heat, stir in most of the \u003cstrong\u003escallions\u003c/strong\u003e and cook for 30 seconds to 1 minute, just until softened. Top with the remaining \u003cstrong\u003escallions\u003c/strong\u003e and serve warm over \u003cstrong\u003ecooked rice\u003c/strong\u003e.

]]>

Grilled Skirt Steak Tacos With Chimichurri

Felicia Garrett — Tue, 19 May 2026 16:04:28 GMT

https://delishably.com/recipes/skirt-steak-tacoshttps://delishably.com/recipes/skirt-steak-tacosTue, 19 May 2026 16:04:28 GMTSkirt steak is one of the great underdog cuts: deeply beefy, quick to cook, and perfectly suited to high heat. A citrus-soy marinade builds flavor fast, but it's the chimichurri that brings everything together, cutting through the richness of the meat with fresh herbs, garlic, and a hit of acid. Slice it thin against the grain, pile it into warm tortillas, and dinner is done in under 30 minutes. This is the kind of meal that looks like you tried much harder than you did.

What to Serve With

Expert Tips

Let the grill get fully hot before cooking the steak. High heat gives you better browning before the inside overcooks.
Cut the skirt steak into shorter sections before slicing. Then slice each section thinly across the grain for the most tender pieces.
If the chimichurri tastes sharp at first, let it sit for 10 minutes before serving. The shallot and garlic will mellow, and the sauce will round out.
Skirt steak cooks fast, so have the tortillas and taco toppings ready before it hits the grill.
If your lime or orange is small, use the juice you have and let the steak marinate closer to the longer end of the time range.

Substitutions

Flank steak can be used in place of skirt steak. It is beefy and grills well, though it is leaner and benefits from being sliced thinly across the grain.
Queso fresco can be used instead of Cotija for a milder, softer finish.
Sliced avocado can stand in for guacamole. The tacos will be less creamy but still balanced.

FAQs

Can I cook the steak in a skillet instead of on a grill?

Yes. Use a very hot cast-iron skillet and cook the steak in batches for 3 to 5 minutes per side, depending on thickness.

How long should I let the steak rest before slicing?

Give it 5 to 10 minutes on the cutting board. That keeps more juices in the meat when you slice it.

Can I make the chimichurri ahead?

Yes. Make it up to 1 day ahead and refrigerate it. Let it sit at room temperature for 15 to 20 minutes before serving.

How do I keep corn tortillas from cracking?

Warm them before serving. A dry skillet, grill grates, or a wrapped stack in the microwave all help soften them.

Storage

Store sliced steak, chimichurri, and taco toppings in separate airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped tightly at room temperature for 1 day or refrigerate them for up to 3 days. The cooked steak freezes well for up to 2 months; the chimichurri is best made fresh and does not freeze as well.

Ingredients

2 tablespoons soy sauce
1 orange, juiced
1 lime, juiced
1/4 cup neutral oil
1/4 cup chopped cilantro
2 garlic cloves, grated
1 teaspoon red pepper flakes
1 teaspoon cumin
3 lb skirt steak

In a large bowl, whisk together \u003cstrong\u003e2 tablespoons soy sauce, the juice of 1 orange, the juice of 1 lime, 1/4 cup neutral oil, 1/4 cup chopped cilantro, 2 grated garlic cloves, 1 teaspoon red pepper flakes, and 1 teaspoon ground cumin\u003c/strong\u003e. Add \u003cstrong\u003e3 pounds skirt steak\u003c/strong\u003e and turn to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
Remove the steak from the refrigerator 30 to 45 minutes before grilling so it can come closer to room temperature. Heat the grill to 450 F.
Meanwhile, make the chimichurri. In a medium bowl, stir together \u003cstrong\u003e1/2 cup chopped parsley, 1/2 cup chopped cilantro, 1 finely chopped shallot, 2 minced garlic cloves, the juice of 1 lemon, 1/4 cup olive oil, and 1 teaspoon red pepper flakes.\u003c/strong\u003e Set aside.
Grill the steak over high heat until charred in spots and cooked to your liking, 4 to 5 minutes per side for medium-rare, depending on thickness. Transfer to a cutting board and let rest for 5 to 10 minutes. Cut the steak into shorter sections, then slice each section thinly across the grain.

]]>

Curried Butternut Squash and Red Lentil Soup

Shannon Barden — Mon, 18 May 2026 17:23:08 GMT

https://delishably.com/recipes/curried-butternut-squash-lentil-souphttps://delishably.com/recipes/curried-butternut-squash-lentil-soupMon, 18 May 2026 17:23:08 GMTButternut squash and red lentils do most of the work here. The squash gives the soup body, the lentils soften and thicken it, and curry, ginger, and lemon keep the flavor bright. It is a natural cold-weather soup, but it also works as a pantry-style dinner when the produce drawer is running low.

What to Serve With

Expert Tips

Let the vegetables pick up some color in the first stage. That light browning gives the soup more depth than you’ll get by rushing straight to the simmer.
If the pot looks dry before the vegetables soften, lower the heat slightly and keep stirring. Garlic and ginger can stick and brown too quickly before the squash is ready.
Blend the cilantro oil until smooth so it drizzles easily instead of sitting in clumps on top of the soup.
Red lentils break down quickly, and the soup will continue to thicken as it sits. Stir in a splash of water when reheating if you prefer a looser texture.
The cilantro oil is simple, but it is worth making. Even a small spoonful wakes up the whole bowl.

Substitutions

Unsalted butter can be replaced with the same amount of neutral oil if you want a fully dairy-free soup. The finish will be a little less rich.
Madras curry powder can be replaced with a standard curry powder. The soup will still taste good, though the spice level may be a bit milder.
Fresh lemon juice can be replaced with the same amount of lime juice. It shifts the finish slightly sharper and a little more citrus-forward.

FAQs

Do I need to blend the soup?

No. The red lentils soften enough to give the soup a naturally thick texture without blending.

Can I make the cilantro oil ahead?

Yes. Blend it a day ahead and keep it chilled. Stir before serving if it separates.

How spicy is this soup?

That depends on the curry powder. Madras-style blends usually bring a little more heat, but the butternut squash keeps the soup balanced.

Can I use pre-cut squash?

Yes. Pre-cut squash saves time here and cooks the same as long as the pieces are close to 1/2-inch.

Storage

Cool the soup, then store it in an airtight container in the refrigerator for up to 4 days. Store the cilantro oil in a separate jar or small airtight container in the refrigerator for up to 3 days. The soup freezes well for up to 3 months without the cilantro oil. Thaw in the refrigerator and reheat on the stovetop, adding a little water if it has thickened.

Ingredients

3 tablespoons neutral oil
2 tablespoons unsalted butter
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder, preferably madras
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, plus more to taste
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

In a large heavy pot over medium heat, heat \u003cstrong\u003e3 tablespoons neutral oil\u003c/strong\u003e and \u003cstrong\u003e2 tablespoons unsalted butter\u003c/strong\u003e. Add \u003cstrong\u003e1 1/2 pounds butternut squash\u003c/strong\u003e, \u003cstrong\u003e1 large onion\u003c/strong\u003e, \u003cstrong\u003e1 carrot\u003c/strong\u003e, \u003cstrong\u003e1 celery rib\u003c/strong\u003e, \u003cstrong\u003e2 garlic cloves\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons minced peeled ginger\u003c/strong\u003e, and \u003cstrong\u003e1 teaspoon kosher salt\u003c/strong\u003e. Cook, stirring occasionally, until the vegetables are softened and beginning to brown, \u003cstrong\u003e15 to 20 minutes\u003c/strong\u003e.
In the pot, stir in \u003cstrong\u003e1 tablespoon curry powder\u003c/strong\u003e and \u003cstrong\u003e1/4 teaspoon freshly ground black pepper\u003c/strong\u003e. Cook, stirring frequently, for 2 minutes.
In the pot, add \u003cstrong\u003e1 cup red lentils\u003c/strong\u003e and \u003cstrong\u003e2 quarts water\u003c/strong\u003e. Cover and simmer until the lentils are tender, 25 to 40 minutes.
In the pot, stir in \u003cstrong\u003e1 teaspoon fresh lemon juice\u003c/strong\u003e. Season with additional \u003cstrong\u003ekosher salt\u003c/strong\u003e and \u003cstrong\u003efreshly ground black pepper\u003c/strong\u003e to taste.
In a blender, puree \u003cstrong\u003e1/2 cup chopped cilantro\u003c/strong\u003e and \u003cstrong\u003e1/2 cup netrual oil\u003c/strong\u003e until smooth. Spoon the cilantro oil over the soup before serving.

]]>

Roasted Broccoli Caesar Salad

Felicia Garrett — Sat, 16 May 2026 17:40:49 GMT

https://delishably.com/recipes/roasted-broccoli-caesarhttps://delishably.com/recipes/roasted-broccoli-caesarSat, 16 May 2026 17:40:49 GMTThis is the kind of side dish that quietly steals attention from the main. The broccoli roasts until the edges are deeply browned and crisp, then gets tossed while still warm with a creamy dressing made with Dijon, Parmesan, lemon, and Worcestershire. Toasted garlic crumbs add the crunch that usually comes from croutons, giving the whole dish the salty, savory appeal of Caesar salad in a warmer, heartier form. It fits especially well alongside Miso-Maple Roasted Salmon or Steakhouse Beef Kebabs, where the sharp dressing and crisp crumbs balance richer mains.

Why This Works

Roasting gives the broccoli deeper flavor and crisp edges that hold up well under the dressing.
The dressing is creamy and bold, but still light enough to coat the broccoli without turning heavy.
Garlic crumbs add texture and make the dish feel more finished than a standard roasted vegetable side.

A Few Ingredient Notes

Smaller broccoli florets with plenty of cut sides will brown best.
Mayonnaise gives the dressing body and helps it cling to the warm broccoli.
Finely grated Parmesan melts more smoothly into the dressing and works especially well in the crumbs.
Panko keeps the topping airy and crisp, which gives a better contrast against the creamy dressing.

What to Serve With

This dish works especially well with simple mains that benefit from a sharp, creamy vegetable side. Serve it with Pan-Fried Chicken With White Wine Butter Sauce or Lemon Skillet Chicken With Onions and Thyme, or add it to a fuller dinner spread with pasta, roasted potatoes, or crusty bread.

Expert Tips

Use a large sheet pan so the broccoli roasts instead of steams.
Dry the broccoli well before roasting for better browning.
Let the broccoli cool for 1 to 2 minutes before tossing so the dressing stays creamy and clings to the florets.
Toast the crumbs until deeply golden for the best flavor and texture.
Add the crumbs just before serving to keep them crisp.

Substitutions

Replace avocado oil with olive oil.
For a tangier dressing, replace mayonnaise with plain Greek yogurt.
Replace Parmesan with Pecorino Romano for a sharper, saltier finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.
For the best texture, keep extra garlic crumbs in a separate airtight container and add them just before serving.
Re-crisp the crumbs briefly in a skillet if needed.
This dish does not freeze well.

FAQs

Can the broccoli be roasted ahead of time?
Yes. Roast it up to 1 day ahead, cool completely, and refrigerate. Bring it closer to room temperature or warm it slightly before tossing with the dressing.

Why did the broccoli turn out soft instead of crisp?
The pan was likely crowded, or the broccoli was still wet. Dry it well and spread it in a single layer before roasting.

Can this be served cold?
Yes. It is best slightly warm or at room temperature, but it also works chilled. Add the crumbs right before serving.

Is this a salad or a side dish?
It can work as either. Serve it as a side, or pair it with a protein and bread for a light meal.

Ingredients

2 pounds broccoli, cut into florets
2 tablespoons avocado oil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Heat the oven to 450 F. On a large sheet pan, spread \u003cstrong\u003e2 pounds broccoli\u003c/strong\u003e. Drizzle with \u003cstrong\u003e2 tablespoons avocado oil\u003c/strong\u003e and season with part of the \u003cstrong\u003e1/2 teaspoon kosher salt\u003c/strong\u003e and part of the \u003cstrong\u003e1/4 teaspoon black pepper\u003c/strong\u003e. Roast until the \u003cstrong\u003ebroccoli\u003c/strong\u003e is tender and the edges are browned and crisp, 18 to 20 minutes.
In a medium skillet over medium heat, heat \u003cstrong\u003e2 tablespoons olive oil\u003c/strong\u003e. Add \u003cstrong\u003e1 cup panko bread crumbs\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon garlic powder\u003c/strong\u003e, \u003cstrong\u003e1/4 teaspoon kosher salt\u003c/strong\u003e, and \u003cstrong\u003e2 tablespoons grated Parmesan cheese\u003c/strong\u003e. Cook, stirring often, until the crumbs are golden and crisp. Remove from the heat.
In a large bowl, whisk together \u003cstrong\u003e1/4 cup mayonnaise\u003c/strong\u003e, \u003cstrong\u003e2 tablespoons Dijon mustard\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon minced garlic\u003c/strong\u003e, \u003cstrong\u003e1/2 cup grated Parmesan cheese\u003c/strong\u003e, \u003cstrong\u003e1 teaspoon lemon zest\u003c/strong\u003e, \u003cstrong\u003e1 tablespoon Worcestershire sauce\u003c/strong\u003e, the remaining \u003cstrong\u003e1/4 teaspoon black pepper\u003c/strong\u003e, and \u003cstrong\u003e1 tablespoon lemon juice\u003c/strong\u003e. Taste and season with additional \u003cstrong\u003ekosher \u003cstrong\u003esalt\u003c/strong\u003e\u003c/strong\u003e to taste.
In the bowl with the dressing, add the roasted \u003cstrong\u003ebroccoli\u003c/strong\u003e and toss to coat. Fold in half of the garlic crumbs.
Transfer to a serving platter and top with the remaining garlic crumbs.

]]>

Grilled Five-Spice Steak

Shannon Barden — Mon, 20 Apr 2026 19:39:24 GMT

Five-spice gives this marinated steak bold flavor with very little effort. Soy sauce, garlic, brown sugar, and red pepper flakes create a salty-sweet marinade that caramelizes on the grill, while a short rest helps the meat stay juicy for slicing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Servings: 4

Ingredients

Steak

1 1/2 pounds skirt steak
1 tablespoon sesame seeds, optional

Marinade

1/4 cup soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons five-spice powder
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes

Directions

In a medium bowl, stir together 1/4 cup soy sauce, 2 minced garlic cloves, 1 tablespoon brown sugar, 1 1/2 tablespoons five-spice powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon red pepper flakes until combined.
Place the 1 1/2 pounds skirt steak in a large zip-top bag or shallow dish. Add the marinade and turn the steak to coat well. Cover and refrigerate for at least 4 hours or up to overnight.
When ready to cook, heat a grill to medium. Remove the steak from the marinade and let any excess drip off.
Grill the steak until an instant-read thermometer inserted into the thickest part reads 130 F for medium-rare, 140 F for medium, or 150 F for medium-well, about 4 to 6 minutes per side, depending on thickness.
Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain and sprinkle with the 1 tablespoon sesame seeds, if using.

Nutrition Facts

Calories: 324 kcal
Carbs: 9 g
Fat: 17 g
Fiber: 1 g
Protein: 31 g
Sodium: 1015 mg
Sugar: 6 g

What to Serve With

Expert Tips

Do not marinate in a metal pan unless it is nonreactive, since soy sauce can leave a metallic taste in reactive cookware.
Let excess marinade drip off before grilling so the sugar does not scorch before the center reaches temperature.
If the steak is very thin on one end, position that side over a cooler part of the grill to keep the doneness more even.
If using flank steak, start checking the internal temperature early since thickness can vary from piece to piece.
For cleaner slices, cut the steak across the grain after the full resting time.

Substitutions

Skirt steak can be replaced with flank steak if you want a slightly leaner cut with a firmer bite.
Brown sugar can be replaced with the same amount of honey, which gives the marinade a rounder sweetness and slightly stickier finish.
Sesame seeds can be replaced with thinly sliced scallions for a fresh finish if you want a garnish with less crunch.

Storage

Store cooled sliced steak in an airtight container in the refrigerator for up to 4 days. Reheat briefly in a skillet over medium-low heat or serve cold in salads or grain bowls. Freeze well in a freezer-safe airtight container or bag for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I cook this steak in a grill pan instead of on an outdoor grill?

Yes. Use a very hot grill pan over medium-high heat and cook the steak in a single layer until it reaches your preferred internal temperature.

How long should I marinate the steak?

Give it at least 4 hours for good flavor penetration. Overnight marinating adds more depth, especially with thicker pieces.

Why should I slice the steak against the grain?

Cutting across the grain shortens the muscle fibers, which makes each bite noticeably more tender.

What internal temperature is best for skirt steak?

130 F gives you medium-rare, which keeps skirt steak juicy. For more doneness, cook to 140 F for medium or 150 F for medium-well.

Greek Lemon Chicken Rice Soup

Felicia Garrett — Mon, 20 Apr 2026 17:32:17 GMT

Lemon, tender chicken, and dill give this Greek-inspired soup a bright, fresh flavor, while tempered egg yolks make the broth silky and rich. Rice keeps it satisfying without feeling too heavy, making it a good choice for dinner or lunch leftovers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

1 tablespoon neutral oil
1 yellow onion, diced
2 large carrots, peeled and diced
2 large celery stalks, diced
2 garlic cloves, minced
6 cups chicken bone broth
3 egg yolks
1/4 cup lemon juice
1/4 cup chopped fresh dill
1 1/2 pounds boneless skinless chicken breasts
1 cup uncooked jasmine rice

Directions

In a medium saucepan, cook 1 cup jasmine rice according to the package directions.
Meanwhile, heat 1 tablespoon neutral oil in a large pot over medium heat. Add 1 chopped yellow onion, 2 chopped large carrots, 2 chopped large celery stalks, and 2 minced garlic cloves. Cook, stirring occasionally, until softened and fragrant, 6 to 8 minutes.
Pour in 6 cups chicken bone broth and add 1 1/2 pounds boneless skinless chicken breasts. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the chicken is cooked through and registers 165 F, 15 to 20 minutes. Transfer the chicken to a cutting board and let cool slightly.
In a medium bowl, whisk together 3 egg yolks and 1/4 cup lemon juice. Slowly whisk in 1/4 cup warm broth from the pot to temper the eggs. Pour the egg mixture back into the pot, stirring gently as you add it.
Shred the chicken and return it to the pot along with 1/4 cup chopped dill. Season with kosher salt and black pepper to taste.
Add the cooked rice to the pot and stir to combine, or divide the rice among bowls and ladle the soup over the top.

Nutrition Facts

Calories: 360 kcal
Carbs: 27 g
Fat: 12 g
Fiber: 2 g
Protein: 34 g
Sodium: 780 mg
Sugar: 5 g

What to Serve With

Expert Tips

Temper the egg yolks with warm broth in a slow stream to keep the soup smooth instead of streaky.
Shred the chicken while it is still slightly warm so it pulls apart more easily.
Serving the rice in bowls instead of storing it in the pot keeps the broth from thickening too much over time.
If the soup gets too hot after the egg mixture is added, the broth can lose its silky texture, so keep it below a boil.
For a looser soup after storage, add a splash of broth when reheating since the rice will continue to absorb liquid.

Substitutions

Neutral oil can be replaced with olive oil for a slightly fruitier base.
Chicken bone broth can be replaced with regular chicken broth for a lighter body and similar flavor.
Chopped dill can be replaced with chopped fresh parsley if you want a less assertive herbal finish.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. If possible, store the rice separately in a separate airtight container so it stays softer in texture. Freeze the soup without the rice for up to 2 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use rotisserie chicken instead of poaching chicken breast?

Yes. Add shredded cooked chicken after the egg-lemon mixture goes into the pot, then warm it through before serving.

Why did the soup turn thicker after sitting?

Rice continues to absorb broth as it rests. Stir in extra broth when reheating to bring the soup back to your preferred consistency.

Can I make the soup ahead?

Yes. For the best texture, keep the rice separate and combine it with the hot soup just before serving.

What does the egg yolk do in this soup?

Egg yolks enrich the broth and give it a silky, lightly creamy texture without adding dairy.

Sheet-Pan Chicken Tikka

Felicia Garrett — Mon, 20 Apr 2026 16:14:23 GMT

This sheet-pan chicken tikka brings the flavor of a yogurt-spiced marinade to an easy weeknight format. Chicken thighs roast with red onion and bell pepper until lightly charred at the edges, while a blended yogurt sauce with mint, cilantro, lemon, and garlic adds a cool, fresh contrast. Serve it over rice or tuck it into wraps or naan.

Prep Time: 20 minutes
Marinate Time: 2 to 6 hours
Cook Time: 30 minutes
Servings: 4

Ingredients

Chicken Tikka

1 1/2 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch chunks
3 tablespoons greek yogurt
2 tablespoons tomato paste
2 tablespoons lemon juice
1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 red onion, cut into wedges
1 bell pepper, cut into chunks

For Serving

Mint Yogurt Sauce
cilantro or mint leaves, for garnish, optional

Directions

In a large bowl, whisk together 3 tablespoons greek yogurt, 2 tablespoons tomato paste, 2 tablespoons lemon juice, 1 tablespoon olive oil, 4 minced garlic cloves, 2 teaspoons smoked paprika, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth. Add the 1 1/2 to 2 pounds chicken thighs and toss well to coat. Cover and refrigerate for 2 to 6 hours.
Heat the oven to 400 F. Line a large rimmed sheet pan with parchment paper.
Add the red onion and bell pepper to the marinated chicken and toss to coat. Spread the chicken, onion, and bell pepper on the prepared sheet pan in an even layer.
Bake for 30 minutes, until the chicken is cooked through and the vegetables are tender and lightly charred at the edges.
Meanwhile, prepare the mint yogurt sauce.
Transfer the chicken and vegetables to a serving platter or serve directly from the pan. Spoon the mint sauce over the top or serve it alongside, and finish with cilantro or mint leaves if desired.

Nutrition Facts

Calories: 390 kcal
Carbs: 10 g
Fat: 23 g
Fiber: 2 g
Protein: 35 g
Sodium: 640 mg
Sugar: 5 g

What to Serve With

Expert Tips

Spread the chicken and vegetables with space between pieces so they roast instead of steaming.
Use the broiler only at the end, once the chicken is cooked through, to add char without overcooking the interior.
Cut the chicken pieces close to the same size so they finish cooking at the same rate.
A single garlic clove is used in the sauce for balance; add a second clove only if you want a sharper raw garlic flavor.

Substitutions

Chicken thighs can be replaced with boneless skinless chicken breasts, though the finished chicken will be a little leaner and can dry out faster.
Greek yogurt in the sauce can be swapped with plain whole-milk yogurt for a looser, slightly less tangy finish.
Red onion can be replaced with yellow onion for a milder sweetness after roasting.
Bell pepper can be swapped with another color bell pepper with no major change to the method.

Storage

Store the chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Store the mint sauce in a separate airtight container in the refrigerator for up to 3 days. The chicken freezes well for up to 2 months; freeze the sauce only if needed, as the texture can loosen after thawing.

FAQs

Do I have to marinate the chicken ahead of time?

Yes. For the best flavor, marinate the chicken for 2 to 6 hours. If you are short on time, 30 minutes will still work.

Can I use chicken breast instead of thighs?

Yes. Cut the breast into even chunks and start checking for doneness a few minutes early, since breast meat cooks faster and dries out more easily.

Do I need to line the sheet pan?

No, but parchment or foil speeds cleanup and helps sticky bits from the yogurt marinade release more easily after roasting.

Pan-Roasted Pork Loin With Leeks

Shannon Barden — Wed, 15 Apr 2026 23:34:52 GMT

This pork loin cooks gently over softened leeks, which turn silky and savory as they absorb the wine and browned bits from the pan. The method starts on the stovetop and finishes with a covered braise, keeping the pork tender while the leeks become the sauce.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6

Ingredients

4 large leeks
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 boneless pork loin, 2 pounds, trimmed
1/2 cup dry white wine
2 tablespoons chopped fresh parsley, optional

Directions

Trim the roots and tough dark green tops from 4 large leeks. Cut each leek in half lengthwise, then slice crosswise into 1/3-inch-thick pieces. Soak the leeks in cold water to loosen any grit, then lift them out, rinse well, and drain.
In a large Dutch oven or deep pan over medium-high heat, combine the leeks with 1/2 cup water, 1 1/2 teaspoons butter, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until the leeks are wilted and softened, about 10 minutes. Transfer the leeks to a bowl.
Add the remaining 1 1/2 teaspoons butter to the same pan. Add 1 trimmed boneless pork loin (2 pounds) and cook, turning, until browned on all sides, about 5 minutes. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then pour in 1/2 cup dry white wine and cook for about 15 seconds, scraping up any browned bits from the bottom of the pan.
Return the leeks to the pan. Cover, reduce the heat to low, and simmer until the pork is tender, about 2 hours.
Transfer the pork to a cutting board. If the leek mixture looks thin, raise the heat and cook briefly to reduce it. Slice the pork into 1/4-inch-thick slices and serve with the leeks spooned over or alongside. Top with 2 tablespoons chopped fresh parsley, if using.

Nutrition Facts

Calories: 290 kcal
Carbs: 7 g
Fat: 11 g
Fiber: 1 g
Protein: 35 g
Sodium: 290 mg
Sugar: 2 g

What to Serve With

Expert Tips

Leeks often hold grit between their layers, so rinse them thoroughly after slicing.
Drain the cleaned leeks thoroughly so excess water does not dilute the braising liquid at the start.
Brown the pork well on all sides before adding the wine so the pan develops the flavor that seasons the leeks.
Check the pork near the end of cooking; it is ready when it slices cleanly and reaches 145 F in the center after resting.
Pork loin is lean and benefits from the full covered braise to stay tender while the leeks soften fully.

Substitutions

Use dry vermouth in place of dry white wine for a slightly more herbal pan sauce.
Use flat-leaf parsley instead of curly parsley for a cleaner garnish and fresher finish.
Use unsalted butter instead of salted butter if needed, then keep the measured kosher salt as written to control seasoning.

Storage

Store sliced pork and leeks in an airtight container in the refrigerator for up to 4 days. Keep the leeks and pan juices with the pork so the meat stays moist. Reheat covered on the stovetop over low heat or in the microwave until hot. This dish freezes fairly well for up to 2 months, though the leeks will be softer after thawing.

FAQs

Can I use a pork tenderloin instead of pork loin?

No. Pork tenderloin is much smaller and leaner, so it will overcook during the long covered braise.

How do I know when the pork is done?

The pork should be tender enough to slice cleanly, and the center should reach 145 F after resting.

What kind of white wine should I use?

Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wine, which will change the balance of the sauce.

Can I make it ahead for guests?

Yes. Cook the dish, cool it, then reheat the sliced pork and leeks together over low heat before serving.

Linguine With White Wine Clam Sauce

Shannon Barden — Wed, 15 Apr 2026 23:23:49 GMT

Briny clam sauce and tender pasta are a classic pairing. Shallot, garlic, butter, white wine, and parsley build a sauce that is rich but still bright enough for linguine.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

1 cup chopped shallot
4 garlic cloves, pressed or finely minced
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2/3 cup dry white wine (Sauvignon Blanc or Pinot Gris)
3 dozen littleneck clams
1/2 cup minced fresh parsley leaves
1 pound linguine
kosher salt and freshly ground black pepper, to taste

Directions

Bring a large pot of generously salted water to a boil. Add 1 pound linguine and cook until al dente. Reserve 1 cup pasta water, then drain the linguine.
In a large pot over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup chopped shallot and 4 garlic cloves, pressed or finely minced, and cook until softened and fragrant.
Add 2/3 cup dry white wine and 3 dozen littleneck clams. Cover and cook until clams open, about seven minutes. (Be sure to discard any clams that do not open.)
Transfer clams to bowl and cover with foil to keep warm.
Add the drained linquine to the pot with reserved broth and toss.
Stir in 1/2 cup minced fresh parsley and reserved clams and simmer until the clams are heated through. Add some of the reserved pasta water as needed to thicken the sauce. Season with kosher salt and freshly ground black pepper to taste. Serve hot.

Nutrition Facts

Calories: 560 kcal
Carbs: 67 g
Fat: 18 g
Fiber: 3 g
Protein: 21 g
Sodium: 980 mg
Sugar: 4 g

What to Serve With

Expert Tips

Toss the pasta with the sauce over low heat so the starch and sauce bind into a glossy coating.
If the sauce thickens too much before the pasta is added, loosen it with a splash of reserved pasta water.

Substitutions

Dry white wine can be replaced with bottled clam juice for a milder sauce with less acidity.
Linguine can be replaced with spaghetti if needed, though the finished dish will feel slightly lighter and less broad in texture.

Storage

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat with a splash of water or clam juice to loosen the sauce. Freezing is not ideal because the pasta softens and the clams can turn tough after thawing.

FAQs

Should I rinse the linguine after draining?

No. Leave the starch on the pasta so the sauce can cling better and finish with a glossy texture.

What kind of wine works best here?

Use a dry white wine such as pinot grigio or sauvignon blanc. Avoid sweet wine, which can throw off the balance of the sauce.

White Bean Soup With Rosemary and Thyme

Shannon Barden — Wed, 15 Apr 2026 22:28:31 GMT

Silky blended beans and whole cannellini beans give this soup a creamy texture without cream. Garlic builds the savory base, while fresh rosemary and thyme bring brightness and depth. A small pinch of crushed red pepper adds gentle heat, making the finished soup feel more layered than its short ingredient list suggests.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
3 cans (15 ounces each) cannellini beans
2 cups vegetable or chicken broth
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper
1/8 teaspoon freshly cracked black pepper, plus more to taste
1/4 teaspoon kosher salt, plus more to taste

Directions

In a blender, purée 1 can (15 ounces) cannellini beans with its liquid until smooth. Drain the remaining 2 cans (15 ounces each) cannellini beans and set aside.
In a soup pot over medium heat, warm 2 tablespoons olive oil. Add 4 minced garlic cloves and cook for about 1 minute, until fragrant but not browned.
Add the puréed beans, the drained beans, 2 cups vegetable or chicken broth, 1/2 teaspoon chopped fresh rosemary, 1/4 teaspoon chopped fresh thyme, 1/8 teaspoon crushed red pepper, and 1/8 teaspoon freshly cracked black pepper, and stir to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally.
Lightly mash some of the beans with the back of a spoon to thicken the soup further. Season with 1/4 teaspoon kosher salt and more black pepper to taste.
Serve hot, drizzled with olive oil and topped with a little more chopped rosemary and thyme, if you like.

Nutrition Facts

Calories: 250 kcal
Carbs: 32 g
Fat: 9 g
Fiber: 9 g
Protein: 11 g
Sodium: 620 mg
Sugar: 2 g

What to Serve With

Expert Tips

Cook the garlic just until fragrant. If it browns, the soup can pick up a bitter edge.
Mash only part of the beans at the end to keep some texture in the finished soup.
A blender creates the smoothest base, but an immersion blender can puree the first can directly in the pot before adding the drained beans.
If the soup thickens more than you like after simmering, stir in a small splash of broth until it reaches your preferred consistency.

Substitutions

Dried rosemary and thyme can substitute fresh if not available.
Cannellini beans can be replaced with great northern beans if needed; the soup will be slightly less creamy but still substantial.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if it has thickened. Freezes well in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup with chicken broth?

Yes. Chicken broth adds a slightly fuller savory flavor, while vegetable broth keeps the soup vegetarian.

Do I need to soak or cook dried beans first?

No. This recipe is written for canned cannellini beans, which keeps the texture and timing aligned with the method.

How do I make the soup smoother?

Blend the first can until completely smooth and mash more of the simmered beans at the end for a silkier texture.

Can I double the recipe?

Yes. Use a larger pot and keep the simmer steady; the timing stays close to the same once the soup reaches a boil.

Slow Cooker Turkey Chili

Shannon Barden — Wed, 15 Apr 2026 22:25:56 GMT

Hearty and practical, this turkey chili leans on pantry staples and a long slow-cooker cook to build rich flavor with very little active work. Ground turkey, kidney beans, tomatoes, onion, and red bell pepper cook together until the meat is tender and the chili thickens into a satisfying bowl.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

Ingredients

1 red bell pepper, diced
1 medium onion, diced
1 (15-ounce) can tomato sauce
1 (15-ounce) can red kidney beans, drained
1 (28-ounce) can diced tomatoes
1 tablespoon garlic powder
3 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
1/2 tablespoon dried oregano
1 teaspoon cayenne pepper
2 pounds extra-lean ground turkey
kosher salt and freshly ground black pepper, to taste

To Serve

corn chips, sharp cheddar cheese, pickled red onions, sliced jalapeño, chopped fresh cilantro, sour cream or greek yogurt, avocado, lime wedges

Directions

In the bowl of a slow cooker, combine 1 diced red bell pepper, 1 diced medium onion, 1 (15-ounce) can tomato sauce, 1 drained (15-ounce) can red kidney beans, 1 (28-ounce) can diced tomatoes, 1 tablespoon garlic powder, 3 tablespoons chili powder, 1 1/2 tablespoons ground cumin, 1 teaspoon ground coriander, 1 tablespoon paprika, 1/2 tablespoon dried oregano, and 1 teaspoon cayenne pepper. Stir well.
Add 2 pounds extra-lean ground turkey and stir again so the meat is well coated with the tomato mixture and seasonings.
Cover and cook on low for 8 hours, until the turkey is cooked through and the chili is thick and flavorful.
Taste and season with kosher salt and freshly ground black pepper before serving.
Serve hot with corn chips, sharp cheddar, pickled red onions, sliced jalapeño, cilantro, and any other toppings you like.

Nutrition Facts

Calories: 318 kcal
Carbs: 18 g
Fat: 10 g
Fiber: 5 g
Protein: 35 g
Sodium: 690 mg
Sugar: 7 g

What to Serve With

Expert Tips

Break up the ground turkey well when you stir it in so it cooks into small, even pieces instead of large clumps.
If the chili tastes flat at the end of cooking, add kosher salt first before adding more spice; long slow cooking can mute seasoning.
For a thicker texture, uncover the slow cooker for the last 20 to 30 minutes so some excess moisture can evaporate.
Cayenne pepper brings noticeable heat. Reduce it if you want a milder bowl.
The serving suggestions included with the source are not part of the core ingredient list, so they are kept out of the ingredients array.

Substitutions

Red kidney beans can be replaced with pinto beans for a softer texture and a slightly earthier flavor.
Extra-lean ground turkey can be replaced with lean ground chicken if that is what you have on hand; the chili will taste slightly milder.
Tomato sauce can be replaced with crushed tomatoes for a chunkier finished chili.

Storage

Store cooled chili in an airtight container in the refrigerator for up to 4 days. Freeze in freezer-safe containers or portions for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until hot throughout.

FAQs

Can I cook this chili on high instead of low?

Yes. Cook it on high for 4 to 5 hours, checking that the turkey is fully cooked and the chili has thickened.

Do I need to brown the turkey first?

No. The recipe is written for raw turkey to cook directly in the slow cooker, which keeps prep simple.

How can I make the chili thicker?

Cook it uncovered for the last 20 to 30 minutes, or mash some of the beans into the liquid before serving.

Is this chili very spicy?

It has moderate heat from the cayenne pepper. For a milder chili, reduce the cayenne in the base.

Pan-Roasted Cumin Sea Bass

Shannon Barden — Wed, 15 Apr 2026 18:34:06 GMT

Sea bass cooks quickly, making it a strong choice for a streamlined dinner that still feels polished. Here, toasted cumin seeds are ground with kosher salt and black pepper, then pressed onto the fish before a fast stovetop sear and short oven finish. Parsley and lemon keep the final plate bright.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

2 tablespoons cumin seeds
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 sea bass fillets, about 6 ounces each
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
4 lemon wedges

Directions

Heat the oven to 375 F.
In a large dry skillet over medium heat, toast 2 tablespoons cumin seeds until fragrant, about 2 minutes. Transfer the cumin to a spice grinder or mortar and pestle, add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and grind until fairly fine.
On a work surface, rub the cumin mixture over both sides of 4 sea bass fillets, pressing lightly so it adheres.
In a large ovenproof skillet over medium-high heat, heat 1 tablespoon olive oil. Add the fillets and cook until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake until the fish flakes easily, about 4 minutes more.
Sprinkle the fish with 2 tablespoons chopped fresh parsley and serve with 4 lemon wedges.

Nutrition Facts

Calories: 230 kcal
Carbs: 2 g
Fat: 10 g
Fiber: 1 g
Protein: 31 g
Sodium: 360 mg

What to Serve With

Expert Tips

Toast the cumin seeds just until fragrant. If they darken too much, the crust can taste bitter.
Press the spice mixture onto the fillets so it adheres before the fish hits the skillet.
Use an ovenproof skillet large enough to hold the fillets without crowding so they brown instead of steam.
If you don't have a spice grinder or mortar and pestle, place inside a zip top bag and use a rolling pin or heavy skillet to crush the spices.
Thicker fillets may need a few extra minutes in the oven before they flake easily.

Substitutions

Sea bass can be replaced with halibut fillets for a firmer texture and similar roasting time.
Fresh parsley can be replaced with fresh cilantro for a more assertive herbal finish.
Lemon wedges can be replaced with lime wedges for a sharper, slightly more bitter citrus note.

Storage

Store cooled sea bass in an airtight container in the refrigerator for up to 2 days. Reheat in a 300 F oven until warmed through, or serve cold over salad. Freezing is not ideal because the fish can turn dry and lose its delicate texture after thawing.

FAQs

Can I use ground cumin instead of cumin seeds?

Yes. Use less than the seed amount since ground cumin is more concentrated. The flavor will be slightly flatter because you lose the fresh aroma from toasting whole seeds.

How do I know when sea bass is done?

The fillets should flake easily with a fork and look opaque through the center. If you use a thermometer, fish is done at 145 F.

Do I need an ovenproof skillet?

No. Sear the fish in any skillet, then transfer it to a small baking dish to finish in the oven.

Can I make the cumin mixture ahead?

Yes. Grind the toasted cumin with the salt and pepper a few hours ahead and keep it covered at room temperature until you season the fish.

Baked Penne With Chicken Sausage and Three Cheeses

Shannon Barden — Wed, 15 Apr 2026 18:15:44 GMT

This is the kind of baked pasta that works just as well for a weeknight dinner as it does for a casual gathering. Chicken sausage gives the sauce depth without making it too heavy, while ricotta, mozzarella, and parmesan melt into the penne for a casserole that stays creamy in the center and crisp at the edges.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Servings: 6

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 pound chicken or turkey sausage, casings removed
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes
1 can (28 ounces) whole tomatoes in puree
kosher salt and freshly ground pepper, to taste
1 pound penne pasta
1 1/4 cups ricotta cheese
2 cups cubed buffalo mozzarella cheese
1/2 cup grated parmesan cheese

Directions

In a large pan over medium heat, warm 2 tablespoons olive oil. Add 1 chopped yellow onion and cook until golden, about 5 minutes. Add 3 minced garlic cloves and cook, stirring, for 1 minute. Add 1 pound chicken or turkey sausage, removed from its casings, and cook, breaking it into bite-size pieces, until no longer pink, about 6 minutes. Stir in 2 teaspoons dried oregano and 1/2 teaspoon red pepper flakes.
Add 1 can (28 ounces) tomatoes in puree. Bring to a simmer, breaking up the tomatoes with the back of a spoon as the sauce cooks. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Taste and season with kosher salt and freshly ground black pepper as needed.
Preheat the oven to 350 F and lightly oil a baking dish. Bring a large pot of salted water to a boil. Add 1 pound penne and cook until barely al dente, 10 to 12 minutes. Drain well.
In a large bowl, toss the cooked penne with the sauce, 1 1/4 cups ricotta, and 1 1/2 cups of the mozzarella. Spread the mixture in the prepared baking dish and sprinkle with 1/2 cup grated parmesan and remaining mozzerella. Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

Calories: 690 kcal
Carbs: 58 g
Fat: 35 g
Fiber: 4 g
Protein: 34 g
Sodium: 980 mg
Sugar: 8 g

What to Serve With

Expert Tips

Break the sausage into bite-size pieces as it cooks so the meat distributes evenly through the pasta instead of forming large chunks.
Simmer the tomato mixture until it looks slightly thicker than jarred pasta sauce; a loose sauce can make the baked penne watery.
Let the casserole stand for 5 minutes after baking so the ricotta settles and the servings hold together more cleanly.
Use a 9-by-13-inch baking dish or a similar 3-quart baking dish so the pasta bakes in an even layer.
Cook the penne just to barely al dente so it finishes in the oven without turning soft.
Use kitchen scissors to cut up tomatoes inside can before adding to pot, instead of breaking up with the back of a spoon.

Substitutions

Buffalo mozzerella cheese can be replaced with shredded mozzarella cheese.
Yellow onion can be replaced with white onion for a sharper, cleaner onion flavor in the sauce.

Storage

Cool leftovers, then transfer to an airtight container or cover the baking dish tightly. Refrigerate for up to 4 days. Freezes well for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat, covered, in a 350 F oven until hot.

FAQs

Can I assemble baked penne ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if it goes into the oven cold.

What baking dish size works best?

A 9-by-13-inch baking dish or a similar 3-quart casserole dish gives the pasta enough surface area to brown without drying out.

Why should the pasta be barely al dente?

The penne continues cooking as it bakes in the sauce and cheese. Starting with barely al dente pasta keeps the final texture from turning soft.

Can I use mozzarella instead of fontina?

Yes. Mozzarella gives the dish a familiar stretchy melt, while fontina makes it slightly richer and more savory.

Ginger-Scallion Striped Bass With Asparagus

Shannon Barden — Wed, 15 Apr 2026 16:23:48 GMT

This is the kind of fish dinner that feels restaurant-like without asking much of the cook. The bass cooks quickly under the broiler, while a hot ginger-scallion oil brings brightness and a little heat. Stir-fried asparagus alongside keeps the plate balanced and lets the fish stay the focus.

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 4

Ingredients

Striped Sea Bass

4 skinless striped bass fillets, about 5 ounces each and about 1 inch thick, or another sturdy white fish, such as halibut or swordfish
kosher salt and freshly ground black pepper

Ginger-Scallion Oil

4 scallions, thinly sliced
2 tablespoons minced fresh ginger
1 garlic clove, minced
1/4 teaspoon crushed red pepper
1/4 cup neutral oil
1-2 tablespoons fresh lemon juice
1 tablespoon soy sauce
1/2 teaspoon kosher salt

Asparagus

1 - 2 tablespoons olive oil
1 pound thin asparagus, cut into 3-inch lengths
1 large garlic clove, minced
1/4 teaspoon red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon finely grated lemon zest
kosher salt and freshly ground black pepper, plus more to taste

Directions

In a heatproof bowl, combine 4 thinly sliced scallions, 2 tablespoons minced fresh ginger, 1 minced garlic clove, and 1/4 teaspoon crushed red pepper. In a small saucepan, heat 1/4 cup neutral oil just until shimmering, then pour it over the scallion mixture. Stir in 1 to 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce, and 1/2 teaspoon kosher salt, and set aside while the flavors mingle.
Heat the broiler and position a rack fairly close to the heat. Arrange 4 skinless striped bass fillets on a broiler pan or foil-lined baking sheet, season lightly with kosher salt and freshly ground black pepper, and brush both sides with half of the ginger-scallion oil. Broil until the fish is just cooked through and beginning to flake, 5 to 6 minutes, depending on thickness.
In a large skillet over medium-high heat, heat 1-2 tablespoons olive oil. Add 1 pound thin asparagus, cut into 3-inch lengths, and cook, stirring often, until crisp-tender and browned in spots, about 5 minutes. Add 1 large minced garlic clove and 1/4 teaspoon red pepper flakes and cook for about 1 minute more, until fragrant. Remove from the heat, season with kosher salt and freshly ground black pepper, then toss with 1 teaspoon sesame oil and 1/2 teaspoon finely grated lemon zest.
Transfer the bass to plates, spoon the remaining ginger-scallion oil over the top, and serve with the asparagus alongside.

Nutrition Facts

Calories: 360 kcal
Carbs: 6 g
Fat: 24 g
Fiber: 2 g
Protein: 29 g
Sodium: 980 mg
Sugar: 2 g

What to Serve With

Expert Tips

Use a heatproof bowl for the scallion mixture so the hot oil blooms the ginger, garlic, and red pepper properly.
Keep the fish close to the broiler so it cooks quickly and stays moist. The fish cooks quickly, so be sure to keep an eye on it.
Cook the asparagus over medium-high heat without crowding the skillet so it browns in spots rather than steaming.
Thin fillets may finish in less than 5 minutes under the broiler, so start checking early.

Substitutions

Striped bass can be replaced with halibut or another sturdy white fish with a similar cooking time.
Asparagus can be replaced with green beans, though they may need a few extra minutes in the skillet.

Storage

Store the fish, asparagus, and any remaining ginger-scallion oil in separate airtight containers in the refrigerator for up to 2 days. Reheat the fish and asparagus gently in a skillet or low oven until warmed through. This dish is best eaten fresh, and the cooked fish does not freeze especially well.

FAQs

Can I use skin-on fish fillets?

Yes. Broil them skin-side down and leave the skin behind on the pan, if you like. The flesh will still take on the flavor of the ginger-scallion oil.

How do I know when the bass is done?

The fish should look opaque and flake easily at the thickest part. If using a thermometer, aim for 145 F.

Can I make the ginger-scallion oil ahead?

Yes. Make it a few hours ahead and keep it at room temperature if serving the same day. Stir before using.

What if I do not have a broiler pan?

A foil-lined rimmed baking sheet works well. Keep the fillets in a single layer so the heat circulates evenly.

Chicken Alfredo Skillet

Felicia Garrett — Wed, 15 Apr 2026 14:49:18 GMT

This skillet chicken alfredo keeps dinner streamlined by cooking the penne right in the pan. Heavy cream and Parmesan finish the sauce, while seared chicken makes it hearty enough for a full meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon minced garlic
4 cups low-sodium chicken broth
1 pound dried penne rigate pasta
1 1/2 cups heavy cream, warmed
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 cup coarsely chopped fresh flat-leaf parsley leaves, for serving

Directions

Season 1 1/2 pounds boneless, skinless chicken breasts all over with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. In a large deep skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add the chicken and cook for 4 to 5 minutes per side, until golden and cooked through. Transfer to a cutting board, let rest for 5 minutes, then slice into bite-size pieces.
Reduce the heat to medium, add 1 teaspoon minced garlic to the same skillet, and cook for 30 seconds, until fragrant.
Pour in 4 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pan, then add 1 pound dried penne rigate and bring to a boil.
Reduce to a steady simmer and cook, stirring often, for 10 to 12 minutes, until the pasta is just tender and most of the broth has been absorbed.
Lower the heat and stir in 1 1/2 cups warmed heavy cream. Cook for 1 to 2 minutes, until hot.
Add 1 cup freshly grated Parmesan cheese a handful at a time, stirring until melted and smooth. Return the sliced chicken to the skillet and toss until coated in the sauce. Taste and season with more salt and black pepper as needed.
Divide among bowls and top with more Parmesan and 1/4 cup coarsely chopped fresh flat-leaf parsley.

Nutrition Facts

Calories: 690 kcal
Carbs: 49 g
Fat: 34 g
Fiber: 2 g
Protein: 44 g
Sodium: 690 mg
Sugar: 3 g

What to Serve With

Expert Tips

Slice the chicken only after the 5-minute rest so the juices stay in the meat instead of running onto the board.
Stir the pasta often as it simmers so it cooks evenly and does not stick to the bottom of the skillet.
Add the Parmesan in small handfuls rather than all at once so the sauce stays glossy and smooth.
Warm the cream before adding it so the sauce stays smooth when it hits the hot pasta.
Grate the Parmesan finely so it melts quickly and does not clump in the sauce.

Substitutions

Use ziti in place of penne rigate for a similar shape and cooking time.
Heavy cream can be replaced with half-and-half for a lighter sauce that will be a bit less rich.
Flat-leaf parsley can be replaced with chopped chives for a milder fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or saucepan over low heat with a small splash of chicken broth or cream to loosen the sauce. Freezing is not ideal because the cream sauce can separate, but it can be frozen for up to 1 month if needed.

FAQs

Can I use half-and-half instead of heavy cream?

Yes. The sauce will be slightly lighter and a little less thick, but it will still coat the pasta well if you add the Parmesan gradually.

Why is my sauce too thick after standing?

Pasta keeps absorbing liquid as it sits. Stir in a small splash of warm chicken broth or cream while reheating to loosen the sauce.

Can I use pre-shredded Parmesan?

Freshly grated Parmesan melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.

What pasta shapes work best here?

Penne rigate and ziti are the best matches because they cook in a similar time and hold the Alfredo-style sauce well.

Shrimp Pad Thai

Felicia Garrett — Wed, 15 Apr 2026 14:33:37 GMT

Pad Thai balances chewy rice noodles, quick-cooked shrimp, tender egg, and crisp vegetables in a glossy sauce. This version keeps the process straightforward while delivering the sweet, salty, tangy, and spicy balance that gives the dish its familiar takeout-style flavor.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Pad Thai

8 ounces flat rice noodles
3 tablespoons neutral oil
3 cloves garlic, minced
8 ounces uncooked shrimp, cut into small pieces
2 eggs, lightly beaten
1 cup fresh bean sprouts
1 red bell pepper, thinly sliced
1 medium carrot, shredded or cut into thin matchsticks
3 green onions, chopped
1/2 cup dry roasted peanuts, chopped
2 limes, cut into wedges
1/2 cup chopped fresh cilantro

Sauce

3 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
5 tablespoons light brown sugar
2 tablespoons rice vinegar
1 tablespoon sriracha, plus more to taste
2 tablespoons creamy peanut butter, optional, for a slightly richer sauce

Directions

In a large bowl, cover 8 ounces flat rice noodles with very warm water. Let sit for 15 to 20 minutes, until pliable but not fully soft. Drain and set aside.
In a small bowl, whisk together 3 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 5 tablespoons light brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sriracha, and 2 tablespoons creamy peanut butter, if using, until smooth.
In a large skillet or wok over medium-high heat, heat 1 tablespoon oil. Add 8 ounces uncooked shrimp and cook for 2 to 4 minutes, until just cooked through. Transfer to a plate.
Add the remaining 2 tablespoons oil to the skillet. Add 3 minced garlic cloves and cook for 30 seconds, until fragrant. Push the garlic to one side, pour in 2 lightly beaten eggs, and cook, stirring gently, until softly scrambled.
Add the drained noodles and the sauce, and toss for 1 to 2 minutes, until the noodles are coated and beginning to soften fully.
Return the cooked shrimp to the skillet. Add 1 cup fresh bean sprouts, 1 thinly sliced red bell pepper, 1 shredded carrot, and 3 chopped green onions, and toss for 1 to 2 minutes, until everything is hot and the vegetables are just slightly softened.
Remove from the heat and fold in half of the 1/2 cup chopped dry roasted peanuts and half of the 1/2 cup chopped fresh cilantro.
Divide among plates and top with the remaining peanuts and cilantro. Serve with 2 limes, cut into wedges, and extra sriracha on the side.

Nutrition Facts

Calories: 470 kcal
Carbs: 46 g
Fat: 23 g
Fiber: 4 g
Protein: 20 g
Sodium: 980 mg
Sugar: 13 g

What to Serve With

Expert Tips

Do not soak the noodles until fully soft. They should still have a little firmness before they hit the skillet.
Cook the shrimp only until opaque, since it returns to the pan later and can overcook quickly.
Keep the vegetables in the pan just long enough to warm through so the bean sprouts and bell pepper stay crisp-tender.
Very warm water softens the noodles enough to finish cooking in the skillet without turning mushy.
If the pan looks dry before the noodles loosen, add a small splash of water to help the sauce coat them evenly.

Substitutions

Rice vinegar can be replaced with tamarind paste for a more traditional tang and deeper Pad Thai flavor.
Shrimp can be replaced with chicken if you want a slightly heartier, less briny version.
Creamy peanut butter can be omitted for a lighter sauce with a sharper sweet-salty balance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a small splash of water to loosen the noodles. Freezing is not recommended, since the noodles and bean sprouts lose their texture after thawing.

FAQs

Can I use tamarind instead of rice vinegar?

Yes. Tamarind paste gives the dish a more classic Pad Thai flavor with deeper tang and slight fruitiness.

Why did my noodles turn mushy?

They likely soaked too long before stir-frying. Stop soaking once they are pliable but still a little firm in the center.

Can I make Pad Thai less spicy?

Yes. Reduce the sriracha in the sauce, then serve extra on the side so each person can adjust the heat.

Do I need a wok for this recipe?

No. A large skillet works well as long as it is wide enough to toss the noodles and vegetables evenly.

Skillet Steak Fajitas

Felicia Garrett — Tue, 14 Apr 2026 20:06:53 GMT

Lime juice, cumin, chili powder, garlic, and a little cayenne give the steak and vegetables plenty of flavor, while high heat helps everything cook fast and pick up a little char around the edges. Serve it all in warm tortillas for a simple weeknight dinner.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6

Ingredients

For the Steak

2 pounds skirt steak, sliced into 1/2-inch strips

For the Marinade

2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced

For the Fajitas

1 tablespoon olive oil
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 tortillas, warmed

Directions

In a large bowl, combine the 2 tablespoons olive oil, lime juice, chili powder, cumin, cayenne, kosher salt, black pepper, and garlic. Add the skirt steak and toss to coat well.
Heat a large cast-iron skillet or heavy skillet over medium-high to high heat. Add the steak in a single layer, working in batches if needed, and cook for 2 to 3 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate.
Add the remaining 1 tablespoon olive oil to the skillet. Add the onion, red bell pepper, and green bell pepper and cook for 4 to 5 minutes, stirring often, until just tender and lightly charred in spots.
Return the steak and any juices to the skillet and toss for 1 minute, until everything is hot and well combined.
Serve in the warmed tortillas.

Nutrition Facts

Calories: 366 kcal
Carbs: 15 g
Fat: 21 g
Fiber: 2 g
Protein: 28 g
Sodium: 352 mg
Sugar: 3 g

What to Serve With

Expert Tips

Slice the onion and peppers to a similar thickness so they soften at the same rate.
Let the skillet heat fully before adding the steak to build color fast on the outside.
Return the steak only briefly at the end to keep it from overcooking.
A hot skillet helps the steak brown quickly before it releases too much moisture.
Cook the steak in batches if needed so the strips sear instead of steam.

Substitutions

Skirt steak can be replaced with flank steak for a slightly leaner bite and similar searing performance.
Red bell pepper can be replaced with yellow bell pepper for a sweeter flavor and similar texture.
Tortillas can be replaced with flour tortillas if you want a softer, more flexible wrap.

Storage

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Store extra tortillas separately in a sealed bag or container. Reheat the filling in a skillet over medium heat until hot. The cooked filling freezes well in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What cut of steak is best for fajitas?

Skirt steak is the classic choice because it cooks quickly and stays flavorful in thin strips. Flank steak also works well.

Why cook the steak and vegetables separately?

Separate cooking keeps the steak browned and prevents the vegetables from crowding the pan during the sear.

Can I make the filling ahead?

Yes. Cook the steak and vegetables, cool them, and refrigerate. Reheat in a skillet just before serving.

How do I keep the steak tender?

Cook it quickly over high heat and return it to the skillet only long enough to warm through with the vegetables.

Corn Avocado Salad

Felicia Garrett — Tue, 14 Apr 2026 19:51:58 GMT

Sweet charred corn, creamy avocado, fresh herbs, and salty Cotija give this salad plenty of contrast. A quick paprika dressing ties it together, while jalapeño and shallot add just enough sharpness to keep the flavors lively and balanced.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

Salad

4 fresh ears of corn, husked
1 small shallot, finely chopped
2 avocados, cut into bite-size pieces
1 fresh jalapeño, seeded if desired and finely chopped
1/4 cup fresh basil leaves, chopped or torn
1/4 cup fresh mint leaves, chopped or torn
1/3 cup roasted, salted pumpkin seeds
1/3 cup crumbled Cotija cheese

Dressing

2 tablespoons extra-virgin olive oil, plus more as needed
1 tablespoon rice vinegar
2 tablespoons mayonnaise
1 garlic clove, finely grated or minced
1 teaspoon paprika
kosher salt, to taste
freshly ground black pepper, to taste

Directions

Heat a grill or grill pan over medium-high heat. Cook the 4 ears corn, turning occasionally, until tender and charred in spots, 8 to 10 minutes. Let cool slightly, then cut the kernels from the cobs into a large bowl.
In a small bowl, whisk together the 2 tablespoons olive oil, 1 tablespoon rice vinegar, 2 tablespoons mayonnaise, garlic clove, and 1 teaspoon paprika until smooth. Season with salt and black pepper.
Add the shallot, avocados, jalapeño, basil, mint, and pumpkin seeds to the bowl with the corn.
Pour the dressing over the salad and toss gently until coated, being careful not to break up the avocado too much.
Fold in the Cotija. Taste and adjust with more salt, black pepper, or rice vinegar as needed.
Serve right away, or let the salad sit for 10 minutes before serving.

Nutrition Facts

Calories: 324 kcal
Carbs: 24 g
Fat: 24 g
Fiber: 7 g
Protein: 7 g
Sodium: 286 mg
Sugar: 5 g

What to Serve With

Expert Tips

Let the corn cool just enough to handle before cutting the kernels so steam does not warm the avocado.
Whisk the dressing until fully smooth before adding it to the salad so the mayonnaise coats the corn evenly.
Fold the cheese in last to keep it from dissolving into the dressing.
Add the avocado close to serving time if you want the cleanest texture and color.

Substitutions

Cotija cheese can be replaced with feta for a saltier, slightly tangier finish.
Basil can be replaced with additional mint if you want a cooler, sharper herb profile.
Rice vinegar can be replaced with lime juice for a brighter, more citrus-forward dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Press a piece of plastic wrap or parchment directly against the surface to slow avocado browning. Freezing is not recommended because the avocado and herbs lose their texture.

FAQs

Can I make the salad ahead?

You can cook the corn and mix the dressing several hours ahead. Cut and add the avocado just before serving for the best texture and color.

How spicy is this salad?

With 1 jalapeño, the heat is moderate. Remove the seeds and ribs for a milder salad, or leave them in for more heat.

What can I use instead of pumpkin seeds?

Roasted sunflower seeds are the closest swap. They keep the same crunch, though the flavor is slightly less earthy.

One-Pot Beef Goulash

Felicia Garrett — Tue, 14 Apr 2026 16:33:59 GMT

This American-style goulash leans on pantry staples and a single pot for an easy, comforting meal. Ground beef, elbow macaroni, and cheddar cook into a rich tomato sauce that feels part skillet pasta, part cozy stew.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 pound ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 (15-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 cups low-sodium beef broth
1 teaspoon Italian seasoning
1 teaspoon paprika
1 1/2 cups elbow macaroni
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley, for serving, optional

Directions

In a large deep skillet or Dutch oven over medium-high heat, heat the olive oil. Add the onion and cook for 2 to 3 minutes, until beginning to soften. Add the garlic and cook for 30 seconds, until fragrant.
Add the ground beef, salt, and black pepper. Cook, breaking up the beef with a spoon, for 5 to 6 minutes, until browned. Spoon off excess fat if needed.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and paprika, then bring to a simmer.
Stir in the elbow macaroni. Cover loosely and cook at a steady simmer for 10 to 12 minutes, stirring a few times, until the pasta is tender and most of the liquid has been absorbed. Reduce the heat to low and stir in the cheddar until melted and the sauce is thick and glossy. Taste and season with more salt and black pepper as needed.
Divide among bowls and top with the parsley, optional.

Nutrition Facts

Calories: 498 kcal
Carbs: 31 g
Fat: 28 g
Fiber: 3 g
Protein: 29 g
Sodium: 860 mg
Sugar: 6 g

What to Serve With

Expert Tips

Let the tomato paste cook for the full minute so its raw edge mellows and the sauce tastes deeper.
Keep the pot at a steady simmer rather than a rapid boil so the macaroni cooks evenly before the liquid reduces too far.
Add the cheddar over low heat to keep the sauce smooth instead of tight or oily.
Spooning off excess fat after browning keeps the sauce from turning greasy.
Stir the macaroni a few times as it simmers so it cooks evenly and does not stick to the bottom of the pot.

Substitutions

Use ground turkey in place of ground beef for a lighter, slightly less rich pot of goulash.
Swap cheddar for Monterey Jack if you want a milder, smoother cheese finish.
Replace elbow macaroni with small shells if needed; the texture stays similar, though the sauce may cling a little differently.

Storage

Store cooled goulash in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of beef broth or water to loosen the sauce. Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I make this ahead?

Yes. The sauce thickens as it sits, so add a splash of broth or water when reheating to bring it back to a looser consistency.

Why is my pasta still firm?

The simmer may be too low or the pot may have lost too much liquid. Add a small splash of broth, cover loosely again, and cook a few more minutes.

Can I use a Dutch oven instead of a skillet?

Yes. A Dutch oven works well and gives the pasta enough room to simmer evenly without splashing.

What kind of cheddar is best here?

Sharp cheddar gives the boldest flavor, while mild cheddar melts a little more softly into the sauce. Either will work well.

One-Pot Ground Beef Cabbage Stew

Felicia Garrett — Mon, 13 Apr 2026 19:26:06 GMT

This one-pot stew turns ground beef, cabbage, and tomato broth into a practical, well-rounded weeknight dinner. Served over rice, it brings protein, vegetables, and a warm, savory broth together in one bowl, with paprika and garlic adding depth without adding much work.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4

Ingredients

Stew

1 tablespoon olive oil
1 pound ground beef
1 small white onion, thinly sliced
1 yellow bell pepper, thinly sliced
6 garlic cloves, minced
2 carrots, julienned
1 small head cabbage, cored and thinly sliced
1 cup tomato purée
2 cups chicken stock
2 teaspoons allspice
1 tablespoon paprika
2 teaspoons dried oregano
1/8 teaspoon chili flakes
2 bay leaves
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

For Serving

4 cups cooked white rice

Directions

In a large Dutch oven or heavy pot over medium-high heat, heat 1 tablespoon olive oil. Add 1 pound ground beef, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper and cook, breaking up the meat with a spoon, for 6 to 8 minutes, until browned and no longer pink. Remove cooked meat and set aside.
In the same pot, add the thinly sliced white onion and yellow bell pepper, minced garlic, and carrots. Cook, stirring often, for 4 minutes, until the onion softens and the garlic is fragrant. Stir in 2 teaspoons allspice, 1 tablespoon paprika, 2 teaspoons dried oregano, and 1/8 teaspoon chili flakes and cook for 30 seconds, until fragrant.
Add the shredded cabbage a few handfuls at a time, stirring as it wilts and makes room. Return the browned meat to the pot. Stir in 1 cup tomato purée, then add 2 cups chicken stock and 2 bay leaves. Bring to a gentle boil.
In the pot, reduce the heat to medium-low and cover partially. Simmer for 30 to 40 minutes, stirring once or twice, until the cabbage is tender, the carrots are soft, and the broth thickens slightly. Season with additional kosher salt, freshly ground black pepper, and chili flakes to taste.
In shallow bowls, spoon 4 cups cooked white rice and ladle the stew over the top. Serve hot.

Nutrition Facts

Calories: 382 kcal
Carbs: 28 g
Fat: 21 g
Fiber: 5 g
Protein: 22 g
Sodium: 690 mg
Sugar: 9 g

What to Serve With

Expert Tips

Add the cabbage in batches so it wilts evenly and stays in contact with the hot base instead of steaming on top.
Let the stew simmer partially covered so the broth reduces slightly and the tomato flavor concentrates.
Taste only after the full simmer, since the broth becomes saltier and more spiced as it reduces.
Use the second tablespoon of olive oil only if the beef is very lean and the pot looks dry after browning.
Slice the cabbage thinly so it softens fully during the simmer and blends into the broth instead of staying stringy.

Substitutions

Chicken stock can be replaced with beef stock for a deeper, meatier broth.
White onion can be replaced with yellow onion for a slightly sweeter base.
Cooked white rice can be replaced with basmati rice if you want a lighter, fluffier grain under the stew.

Storage

Store cooled stew in an airtight container in the refrigerator for up to 4 days. Store the rice in a separate airtight container for up to 4 days so it keeps its texture. The stew freezes well for up to 3 months; freeze without the rice for the best result and thaw in the refrigerator before reheating.

FAQs

Can I make this stew ahead?

Yes. The flavor deepens after a day in the refrigerator, and the cabbage becomes even more tender as it rests.

Can I use shredded bagged cabbage?

Yes. Use 3 to 4 cups and add it the same way, a handful at a time, so it wilts evenly into the pot.

How do I know when the stew is done simmering?

The cabbage should be fully tender, the carrots soft, and the broth lightly thickened rather than watery.

Can I serve it without rice?

Yes. The stew is satisfying on its own, though rice helps absorb the broth and makes it a fuller meal.

Easy Desserts for Cookouts, Potlucks, and Backyard Parties

Felicia Garrett — Sat, 11 Apr 2026 15:19:04 GMT

The best cookout desserts are the ones you can make ahead, slice easily, and set out without much fuss. Bars, brownies, sheet cakes, chilled pies, and icebox desserts all work well for backyard dinners, potlucks, and bigger weekend gatherings.

Magnolia Bakery Banana Pudding Recipe

Table of Contents
Icebox and No-Bake Desserts
Bars and Brownies
Sheet Cakes and Crowd-Friendly Cakes
Pies and Slice-and-Serve Desserts

Icebox and No-Bake Desserts

Chilled desserts are some of the easiest options for cookouts, especially when you want to make dessert ahead and pull it from the fridge when it is time to serve.

Bars and Brownies

Bars and brownies are some of the most practical desserts for a cookout table. They travel well, feed a group, and are easy to cut and serve.

Blueberry Pie Bars

Sheet Cakes and Crowd-Friendly Cakes

Sheet cakes and other simple cakes work well for cookouts because they slice easily and do not need much assembly once the meal is over.

Chocolate Marshmallow Cake Bars

Pies and Slice-and-Serve Desserts

A pie or other slice-and-serve dessert brings a more classic finish to the table, especially for longer weekend cookouts and holiday gatherings.

Strawberry Pie

Chocolate Chip Cream Cheese Bars

Felicia Garrett — Sat, 11 Apr 2026 00:09:57 GMT

Browned butter gives the cookie dough extra depth, while a simple cheesecake layer brings a tangy, creamy center. With chewy edges, a soft middle, and pockets of semisweet chocolate, these bars land somewhere between a cookie bar and a cheesecake bar.

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 75 minutes
Servings: 12

Ingredients

Cookie Dough

2 sticks salted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 large egg yolk
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
12 ounces semisweet chocolate chips
1/4 teaspoon flaky salt, for topping

Cheesecake Layer

1 (8-ounce) block cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Directions

Heat the oven to 350 F. Grease a 9-by-9-inch square pan with cooking spray and line it with parchment.
In a medium saucepan, melt 2 sticks salted butter over medium heat. Continue cooking until the butter foams and the milk solids turn golden brown and smell nutty. Remove from the heat and let cool for 10 to 15 minutes.
In a large bowl, whisk the browned butter with 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1/2 cup dark brown sugar until well combined. Whisk in 2 large eggs, 1 large egg yolk, and 1 tablespoon vanilla extract until smooth.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon kosher salt. Add the dry ingredients to the butter mixture and stir just until combined. Fold in 12 ounces semisweet chocolate chips.
In a medium bowl, beat 1 (8-ounce) block cream cheese with 1/4 cup granulated sugar until smooth. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
In the prepared pan, press about two-thirds of the cookie dough evenly into the bottom. Pour the cheesecake mixture over the dough and smooth it into an even layer. Scatter the remaining cookie dough over the top until most of the cheesecake layer is covered.
Bake for 40 to 50 minutes, until the cookie dough is golden brown and the center no longer jiggles when the pan is lightly shaken.
Sprinkle with 1/4 teaspoon flaky salt and let cool completely to room temperature before cutting into bars.

Nutrition Facts

Calories: 410 kcal
Carbs: 47 g
Fat: 23 g
Fiber: 2 g
Protein: 5 g
Sodium: 240 mg
Sugar: 30 g

Related Recipes

Expert Tips

Brown the butter until the milk solids turn golden, not dark brown, so the dough tastes nutty rather than bitter.
Use softened cream cheese for the filling so it blends smooth without lumps.
Check the center near the 40-minute mark; a slight wobble is fine, but a loose jiggle means the bars need more time.
Let the browned butter cool before whisking in the eggs so the mixture stays smooth instead of scrambling.
For the cleanest cuts, chill the cooled bars for 30 minutes before slicing.

Substitutions

Semisweet chocolate chips can be replaced with bittersweet chocolate chips for a slightly less sweet, deeper chocolate flavor.
Salted butter can be replaced with unsalted butter; add a small extra pinch of kosher salt to keep the dough balanced.
Dark brown sugar can be replaced with additional light brown sugar for a slightly milder molasses flavor.

Storage

Store the cooled bars in an airtight container with parchment between layers. Refrigerate for up to 5 days. They freeze well for up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before serving.

FAQs

Can I make these bars a day ahead?

Yes. The flavor improves after resting, and the cheesecake layer firms up more fully overnight.

Why brown the butter instead of just melting it?

Browned butter adds a toasted, nutty flavor that gives the cookie dough more depth and makes the bars taste richer.

How do I know when the bars are done baking?

Look for golden brown cookie dough on top and a center that no longer jiggles when the pan is lightly shaken.

Can I use a larger pan?

A larger pan will make thinner bars and shorten the baking time, so start checking several minutes early.

No-Bake Lemonade Pie

Felicia Garrett — Fri, 10 Apr 2026 23:41:19 GMT

Cool and citrusy, this pie pairs a creamy lemon filling with a ready-made graham cracker crust for a simple chilled dessert. The filling sets in the refrigerator, and the reserved whipped cream adds a light finish just before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lemon juice (from about 2 lemons)
1 teaspoon grated lemon zest, plus more for garnish if desired
2 cups heavy cream, very cold
1 prepared graham cracker crust

Directions

In a blender, pour in 2 cups heavy cream and blend on low speed for 15 to 20 seconds. Increase to high and blend for 15 to 20 seconds more, just until thick and softly whipped. Do not overblend. Transfer 1 cup whipped cream to the refrigerator for topping later.
In a medium bowl, stir together 1 (14-ounce) can sweetened condensed milk, 1/3 cup fresh lemon juice (from about 2 lemons), and 1 teaspoon grated lemon zest until smooth and fully combined.
In the bowl with the lemon mixture, fold in 1 cup whipped cream just until no white streaks remain. Scrape the filling into 1 prepared graham cracker crust and smooth the top.
Cover the pie with plastic wrap or the crust lid and refrigerate for at least 2 hours, or until the filling is set.
Spread or dollop the reserved whipped cream over the chilled pie and finish with more lemon zest, if using. Slice and serve cold.

Nutrition Facts

Calories: 389 kcal
Carbs: 32 g
Fat: 27 g
Fiber: 1 g
Protein: 5 g
Sodium: 173 mg
Sugar: 24 g

Related Recipes

Expert Tips

Start with very cold heavy cream so it whips quickly and holds soft peaks before folding.
Fold the whipped cream into the lemon base just until the mixture is even to keep the filling light.
Chill the pie uncovered for the first 15 minutes if condensation tends to collect under the lid, then cover and continue chilling.
Blend the heavy cream only until softly whipped; overblending can push it toward a grainy texture.
The pie needs the full chill time for the filling to set cleanly before slicing.

Substitutions

Fresh lemon juice can be replaced with bottled lemon juice in the same amount, though the pie will taste less bright and fresh.
The prepared graham cracker crust can be swapped for a prepared vanilla wafer crust for a sweeter, softer cookie flavor.
Extra lemon zest garnish can be replaced with thin lemon slices for a similar citrus finish and a slightly different look.

Storage

Store the pie covered in the original pie plate or in an airtight pie container in the refrigerator for up to 3 days. For the cleanest slices, keep it cold until serving. It can be frozen, tightly wrapped, for up to 1 month, though the whipped topping may soften slightly after thawing.

FAQs

Can I make this pie a day ahead?

Yes. Chilling it overnight gives the filling plenty of time to firm up and makes slicing easier.

Why did my whipped cream turn grainy?

It was blended too long. Stop as soon as the cream looks thick and softly whipped.

How do I know when the pie is set?

The center should look firm and hold its shape when sliced, not slump or run.

Can I garnish it before chilling?

Wait until just before serving so the reserved whipped cream stays light and the zest looks fresh.

Brown Butter Blondies

Felicia Garrett — Fri, 10 Apr 2026 23:29:57 GMT

Brown butter gives these blondies deeper caramel flavor than a standard bar cookie, while brown sugar keeps the center dense and chewy. The batter comes together by hand, bakes in one pan, and finishes with flaky salt.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9

Ingredients

1 1/2 sticks unsalted butter
1 1/2 cups light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 1/2 cups all-purpose flour
1 3/4 cups chocolate chips, divided
1 teaspoon flaky salt, for sprinkling

Directions

Heat the oven to 350 F. Grease or line an 8-by-8-inch cake pan with parchment, leaving some overhang for easier removal.
In a medium saucepan, melt 1 1/2 sticks unsalted butter over medium heat. Continue cooking until it foams and the milk solids turn golden brown and smell nutty, 3 to 5 minutes. Remove from the heat and let cool slightly.
In a large bowl, whisk the warm brown butter with 1 1/2 cups light brown sugar until glossy and well combined. Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract and whisk until smooth and slightly thickened.
In the bowl, add 1/2 teaspoon kosher salt, 1/4 teaspoon baking powder, and 1 1/2 cups all-purpose flour. Stir with a spatula just until no dry streaks remain.
In the bowl, fold in about 1 1/2 cups chocolate chips, reserving the remaining 1/4 cup for the top.
In the prepared pan, scrape in the batter and smooth the top. Scatter the reserved chocolate chips over the surface and press them in lightly.
In the oven, bake for 30 to 38 minutes, until the top is set, the edges are deeply golden, and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
Sprinkle with 1 teaspoon flaky salt while still warm. Let the blondies cool completely in the pan before cutting into squares.

Nutrition Facts

Calories: 351 kcal
Carbs: 42 g
Fat: 19 g
Fiber: 1 g
Protein: 3 g
Sodium: 129 mg
Sugar: 29 g

Related Recipes

Expert Tips

Whisk the brown sugar into the warm brown butter while the butter is still fluid so the mixture turns glossy and dissolves more evenly.
Stop mixing as soon as the flour disappears to keep the blondies chewy instead of cakey.
Check the pan at the early end of the bake time. A few moist crumbs on the toothpick give the center a fudgy texture after cooling.
Brown butter can move from golden to burnt quickly, so pull the saucepan off the heat as soon as the milk solids turn amber and smell nutty.
For the cleanest squares, let the blondies cool completely before lifting them out with the parchment overhang and slicing.

Substitutions

Use dark brown sugar in place of light brown sugar for a deeper molasses flavor and a slightly darker bar.
Swap chocolate chips for chopped walnuts if you want a nuttier blondie with less sweetness.
Use chopped pecans instead of chocolate chips for a buttery crunch that keeps the bars closer to classic blondies.

Storage

Store the cooled blondies in an airtight container with parchment between layers at room temperature for 3 days or in the refrigerator for up to 1 week. They freeze well in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

FAQs

What mix-ins work best in these blondies?

Chocolate chips, chopped walnuts, and chopped pecans all bake well here. Keep the total amount at 1 3/4 cups so the batter stays balanced.

Why brown the butter instead of just melting it?

Browning the butter adds toasted, caramel-like notes that give the bars a deeper flavor than standard blondies.

How do I know when blondies are done?

Look for deeply golden edges and a set top. A toothpick inserted near the center should come out with moist crumbs, not wet batter.

Can I use a different pan size?

An 8-by-8-inch pan gives the intended thickness. A larger pan will bake the batter thinner and faster, changing the texture.

Easy Cookout Salads and Sides

Felicia Garrett — Fri, 10 Apr 2026 16:06:04 GMT

The best cookout menus come together around the sides. A pasta salad, a potato salad, a pan of baked beans, or a crisp slaw can shape the meal as much as anything coming off the grill. These cookout salads and sides help round out the table, whether the plan is burgers on a weeknight or a more relaxed weekend spread.

Table of Contents
Pasta Salads
Potato Salads
Cookout Side Dishes
Fresh Salads and Slaws
Corn and Vegetable Sides

Pasta Salads

Pasta salads are one of the easiest ways to make a cookout table feel complete. They can be made ahead, hold well, and work with everything from burgers and hot dogs to grilled chicken and ribs.

Potato Salads

Potato salads bring a little more heft to the table, whether you want something creamy and classic or a version with a sharper mustard edge.

Cookout Side Dishes

These are the sides that help fill out the meal and make the table feel complete, especially when you want a few warmer, more substantial options alongside the salads.

Baked Beans With Bacon and Molasses

Fresh Salads and Slaws

A few crisp salads help balance the richer parts of a cookout menu. This is where the table starts to feel brighter and more complete.

Corn and Vegetable Sides

Corn and grilled vegetables are some of the most natural cookout sides, especially when you want something easy to pair with grilled mains.

Steakhouse Recipes to Make at Home

Felicia Garrett — Thu, 09 Apr 2026 21:44:27 GMT

A steakhouse meal is never just about the steak. It is the butter melting over the top, the potato on the side, the crisp salad to start, and something rich to finish. These steakhouse recipes bring that same mix home, with steaks and chops, sauces, sides, salads, bread, desserts, and cocktails that make the meal feel complete.

Table of Contents
Steaks and Chops
Steak Sauces, Marinades, and Finishing Touches
Steakhouse Sides
Salads
Bread and Rolls
Desserts
Cocktails

Steaks and Chops

The center of the meal starts here, with steaks that feel classic, restaurant-style, and worth building dinner around.

Grilled Ribeye Steaks With Garlic Butter

Steak Sauces, Marinades, and Finishing Touches

A few extras are what make steakhouse dinners feel distinct, whether you want something peppery, buttery, herby, or sharp alongside the meat.

Steakhouse Sides

The side dishes are part of the appeal. Potatoes, vegetables, and a few richer steakhouse classics help round out the plate and make the meal feel complete.

Creamed Spinach

Salads

A crisp salad helps the meal feel more like a night out, whether you want something classic and creamy or something a little brighter.

Classic Wedge Salad

Bread and Rolls

Something warm for the table rounds things out, whether it is garlic bread, biscuits, or rolls.

Desserts

The best steakhouse desserts feel classic and a little indulgent, but still easy enough to pull off at home.

Chocolate Peanut Butter Pie

Cocktails

If you want the full steakhouse feel, a martini or old fashioned gets you there quickly.

Maple Old Fashioned

Twice-Baked Potatoes With Sour Cream and Chives

Felicia Garrett — Thu, 09 Apr 2026 21:03:16 GMT

Golden twice-baked potatoes turn a few pantry and refrigerator staples into a satisfying side dish. The first bake softens the potatoes and crisps the skins, while the second bake sets a rich filling made with butter, sour cream, cheddar, and chives.

Prep Time: 15 minutes
Cook Time: 80 minutes
Total Time: 95 minutes
Servings: 4

Ingredients

Potatoes

4 medium russet potatoes, scrubbed dry
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Filling

4 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese, plus more for topping
2 tablespoons whole milk
2 tablespoons finely chopped fresh chives, plus more for serving
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt, to taste
1/8 teaspoon freshly ground black pepper, to taste

Directions

Heat the oven to 400 F. Rub 4 medium russet potatoes all over with 1 tablespoon olive oil and season lightly with 1/2 teaspoon kosher salt. Set the potatoes directly on the oven rack and bake until the skins are crisp and the centers are completely tender when pierced, 50 to 60 minutes.
Let the potatoes cool just enough to handle. Split each one lengthwise and scoop the flesh into a medium bowl, leaving a thin border of potato inside each skin so the shells hold their shape. Arrange the potato skins on a baking sheet.
In the medium bowl, add 4 tablespoons unsalted butter, 1/2 cup sour cream, 1/2 cup shredded sharp cheddar cheese, 2 tablespoons whole milk, 2 tablespoons finely chopped fresh chives, and 1/2 teaspoon garlic powder to the warm potato flesh. Mash until smooth and creamy but not gluey. Season with 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.
Spoon the filling back into the potato skins, mounding it slightly. Top with more cheddar.
Return the potatoes to the oven and bake until heated through and lightly golden on top, 15 to 20 minutes.
Finish with more chives and 1/4 teaspoon freshly ground black pepper before serving.

Nutrition Facts

Calories: 360 kcal
Carbs: 39 g
Fat: 19 g
Fiber: 4 g
Protein: 9 g
Sodium: 290 mg
Sugar: 3 g

What to Serve With

Expert Tips

Leave a thin layer of potato attached to each skin so the shells stay sturdy after filling.
Mash the filling while the potato flesh is still warm for the smoothest texture.
Stop mashing as soon as the filling looks creamy to keep it from turning gluey.
Choose russet potatoes of similar size so they bake through at the same rate.
If the potato flesh cools too much before mashing, the butter will not melt in as smoothly.

Substitutions

Use half-and-half in place of whole milk for a slightly richer filling.
Swap sharp cheddar for Monterey Jack if you want a milder cheese flavor and a softer melt.
Replace sour cream with plain full-fat Greek yogurt for a tangier filling with a slightly firmer texture.

Storage

Store cooled twice-baked potatoes in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days. Reheat in a 375 F oven until hot throughout. They freeze well; wrap each potato tightly and freeze for up to 2 months before reheating from thawed or partially thawed.

FAQs

Can I bake the potatoes ahead of time?

Yes. Bake and scoop them up to 1 day ahead, then fill and bake again before serving.

Why are my potato skins falling apart?

Scooping out too much flesh weakens the shells. Leave a thin border of potato attached all around each skin.

How do I keep the filling from getting gluey?

Mash the potato flesh just until smooth. Overworking cooked potatoes releases excess starch and makes the filling sticky.

Can I double the recipe for a crowd?

Yes. Use 8 potatoes and divide them between 2 baking sheets so the hot air can circulate and brown the tops evenly.

Corn Pudding With Crème Fraîche

Felicia Garrett — Thu, 09 Apr 2026 20:58:27 GMT

Sweet corn, eggs, and crème fraîche bake into a soft, spoonable pudding with a custardy center and lightly golden edges. Blending most of the corn keeps the texture smooth, while the remaining kernels add a little texture throughout.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

2 cups corn kernels, fresh
2 large eggs
1/2 cup crème fraîche
1/2 cup whole milk
2 tablespoons unsalted butter, melted, plus more for the baking dish
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper, optional
2 tablespoons finely sliced chives, plus more for serving

Directions

Heat the oven to 375 F. Butter a 1 1/2-quart baking dish or 8-inch square baking dish with butter.
Set aside 1/2 cup of the 2 cups corn kernels. In a blender, combine the remaining corn with 2 large eggs, 1/2 cup crème fraîche, 1/2 cup whole milk, and 2 tablespoons unsalted butter. Blend until mostly smooth.
In a bowl, whisk the blended mixture with 2 tablespoons all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon cayenne pepper if using. Stir in the reserved corn kernels and 2 tablespoons finely sliced chives.
Pour the mixture into the prepared baking dish and smooth the top.
Bake until puffed at the edges, lightly golden, and just set in the center, 40 to 45 minutes. Let stand for 10 minutes before serving.
Finish with chives and serve warm.

Nutrition Facts

Calories: 226 kcal
Carbs: 19 g
Fat: 14 g
Fiber: 1 g
Protein: 6 g
Sodium: 274 mg
Sugar: 6 g

What to Serve With

Expert Tips

Blend only until mostly smooth so the pudding keeps some corn texture instead of turning fully pureed.
Reserve the full 1/2 cup corn before blending to keep distinct kernels in the finished dish.
Let the pudding stand for 10 minutes after baking so it slices and spoons more cleanly.
Fresh corn gives the sweetest flavor, but thawed frozen corn works well when drained well before blending.
The center should look softly set after baking and will continue to firm as the pudding rests.

Substitutions

Crème fraîche can be replaced with sour cream for a slightly tangier pudding with a similar texture.
Chives can be replaced with scallions for a sharper onion note and the same fresh finish.
Whole milk can be replaced with half-and-half for a richer, slightly denser custard.

Storage

Store cooled corn pudding in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days. Reheat in a 325 F oven or in the microwave until warmed through. It can be frozen, though the texture softens slightly after thawing.

FAQs

Can I use frozen corn?

Yes. Thaw it fully and drain off excess moisture before measuring and blending so the pudding keeps its custardy texture.

How do I know when corn pudding is done?

Look for lightly golden edges, a puffed surface, and a center that is just set with only a slight wobble.

Can I make it ahead?

Yes. Bake it earlier in the day, cool slightly, then rewarm before serving. Add the chive garnish after reheating.

Why reserve some of the corn kernels?

Keeping part of the corn whole adds bursts of sweetness and prevents the pudding from becoming uniformly pureed.

Key Lime Pie With Graham Cracker-Pecan Crust

Felicia Garrett — Thu, 09 Apr 2026 20:47:56 GMT

This key lime pie keeps the balance right: a crisp graham cracker-pecan crust and a smooth lime filling made with sweetened condensed milk. It is simple to make, but the long chill is what helps the pie set properly and slice cleanly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8

Ingredients

Crust

1 cup graham cracker crumbs
1/2 cup pecans, finely chopped
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt

Filling

4 large egg yolks
1 tablespoon key lime zest, finely grated
1 can sweetened condensed milk
1/2 cup key lime juice
1/8 teaspoon kosher salt

Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions

Heat the oven to 350 F. For the crust, in a bowl, combine 1 cup graham cracker crumbs, 1/2 cup pecans, 3 tablespoons granulated sugar, 1/8 teaspoon kosher salt, and 6 tablespoons unsalted melted butter. Stir until the mixture resembles wet sand.
In a 9-inch pie plate, press the crumb mixture firmly over the bottom and up the sides in an even layer. Bake until lightly toasted and set, 10 to 12 minutes. Let the crust cool slightly.
For the filling, in a medium bowl, whisk 4 large egg yolks and 1 tablespoon key lime zest for 1 minute, until slightly thickened. Whisk in 1 can sweetened condensed milk, then 1/2 cup key lime juice and 1/8 teaspoonkosher salt until smooth.
Pour the filling into the crust and bake until the center is just set with a slight wobble, 15 to 18 minutes.
Let the pie cool to room temperature, then refrigerate until fully set, at least 4 hours.
When ready to serve, for the whipped cream, in a bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form. Spoon or pipe the whipped cream over the pie.

Nutrition Facts

Calories: 425 kcal
Carbs: 37 g
Fat: 29 g
Fiber: 1 g
Protein: 6 g
Sodium: 180 mg
Sugar: 28 g

Related Recipes

Expert Tips

Press the crust firmly where the bottom meets the sides so it does not crumble when sliced.
Whisk the yolks and zest for the full minute to build a smoother, slightly thicker filling before the milk goes in.
Chill the pie until fully firm before topping and slicing, or the filling can slump at the cut edge.
Bottled key lime juice gives consistent tartness, while fresh juice tastes brighter and more aromatic.
If the crust browns quickly, the pie plate may run hot; pull it once it is toasted and set.

Substitutions

Use regular lime zest and juice in place of key lime zest and key lime juice for a slightly less floral, slightly sharper citrus flavor.
Swap the pecans for an equal amount of walnuts if needed; the crust will taste a little more earthy and less sweet.
Replace the homemade whipped cream with lightly sweetened store-bought whipped topping if you need a faster finish; the topping will be sweeter and more stable.

Storage

Store the pie covered in a pie keeper or loosely wrapped in the refrigerator for up to 4 days. For the cleanest texture, add the whipped cream just before serving, though the finished pie can be refrigerated with topping. The baked pie freezes well without the whipped cream for up to 1 month in a tightly wrapped freezer-safe container.

FAQs

Can I use bottled key lime juice?

Yes. Bottled key lime juice is a solid choice here and gives consistent acidity. Fresh juice tastes brighter, but both work well in the filling.

How do I know when the pie is done baking?

Pull it when the edges are set and the center still has a slight wobble. It will continue to firm up as it cools and chills.

Why did my filling not set firmly?

The pie usually needs more chill time, not more baking. Let it cool fully, then refrigerate for at least 4 hours before slicing.

Can I make the pie a day ahead?

Yes. Bake and chill it up to 1 day ahead, then add the whipped cream before serving for the freshest finish.

BBQ Baby Back Ribs

Felicia Garrett — Thu, 09 Apr 2026 16:09:46 GMT

These baby back ribs start in the oven, where the low heat tenderizes the meat without much hands-on work. A quick finish on the grill adds smoky char and sets the barbecue sauce into a glossy coating, giving the ribs classic barbecue flavor with a simple, reliable method.

Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 10 minutes
Servings: 4

Ingredients

2 racks baby back ribs
1/4 cup spice rub, plus more as needed
1 cup barbecue sauce, plus more for serving

Directions

Heat the oven to 325 F. Line a rimmed baking sheet with foil or parchment for easier cleanup, if desired.
On a work surface, remove the membrane from the back of the 2 racks baby back ribs, then season both sides with 1/4 cup spice rub.
Wrap each rack tightly in heavy-duty foil and place them on the baking sheet.
Bake the ribs for 1 1/2 to 2 hours, until tender.
Let the ribs cool slightly, then unwrap and cut them into 2- to 3-rib pieces.
On a grill over medium-high heat, grill the rib pieces until hot and lightly charred. Brush with 1 cup barbecue sauce and grill for 2 to 3 minutes more, turning once or twice, until glossy.
Serve the ribs with more barbecue sauce on the side.

Nutrition Facts

Calories: 620 kcal
Carbs: 19 g
Fat: 44 g
Fiber: 1 g
Protein: 34 g
Sodium: 980 mg
Sugar: 14 g

What to Serve With

Expert Tips

Removing the membrane helps the seasoning adhere and keeps the finished ribs from turning chewy on the underside.
The ribs are ready for the grill when a knife slips through the meat with little resistance but the rack still holds together.
Brush on the barbecue sauce only for the final grill phase so the sugars glaze instead of burning too early.
Heavy-duty foil keeps the ribs tightly sealed and helps them steam and soften as they bake.
If your spice rub is salt-heavy, season lightly at first and add more only if needed after the ribs are cut.

Substitutions

Baby back ribs can be replaced with St. Louis-style ribs, but they may need a longer covered bake to become tender.
Spice rub can be swapped for a salt-free barbecue seasoning if you want more control over the final salt level.
Barbecue sauce can be replaced with a vinegar-forward barbecue sauce for a tangier finish and less sweetness.

Storage

Store cooled ribs in an airtight container in the refrigerator for up to 4 days. Refrigerate extra barbecue sauce separately in a sealed jar or container. Reheat covered in a 325 F oven until hot, then sauce and grill if desired. These ribs freeze well for up to 2 months in a freezer-safe container or tightly wrapped package.

FAQs

Can I finish the ribs without a grill?

Yes. Arrange the cut ribs on a foil-lined sheet pan, brush with sauce, and broil until hot, lightly charred, and glossy.

How do I know when the ribs are tender enough to cut?

A knife should slide into the meat easily, and the rack should bend slightly without fully falling apart.

Can I bake the ribs a day ahead?

Yes. Bake and cool them, then refrigerate. Cut, sauce, and grill them just before serving.

Should I sauce the ribs before baking?

No. Sauce at the end for the best glaze. Early saucing can darken too much during the long oven time.

Three Bean Salad

Felicia Garrett — Thu, 09 Apr 2026 16:01:48 GMT

This three-bean salad keeps the classic combination of cannellini beans, chickpeas, and kidney beans, but adds bell pepper, celery, cucumber, and red onion for extra crunch. The vinaigrette is sharp and lightly sweet, and the salad holds up well after chilling, making it a good make-ahead side for cookouts, lunches, and potlucks.

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

Salad

1 red bell pepper, minced
2 celery stalks, minced
2 Persian cucumbers, minced
3 tablespoons minced red onion
1/4 cup finely chopped parsley
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed

Dressing

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 garlic clove, grated
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

In a small bowl, combine the 1 tablespoon lemon juice and 1 grated garlic clove. Let sit while you prepare the salad.
In a large bowl, combine the 1 minced red bell pepper, 2 minced celery stalks, 2 minced Persian cucumbers, 3 tablespoons minced red onion, 1/4 cup chopped parsley, 1 can cannellini beans, 1 can chickpeas, and 1 can kidney beans.
In a jar or small bowl, combine the 1/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, the lemon-garlic mixture, the 1 tablespoon Dijon mustard, the 2 teaspoons honey, the 1/2 teaspoon kosher salt, and the 1/4 teaspoon black pepper. Shake or whisk until well combined.
Pour the dressing over the bean mixture and toss well to coat. Taste and season with more salt and black pepper, if needed.
Serve right away, or chill for 30 minutes before serving.

Nutrition Facts

Calories: 230 kcal
Carbs: 27 g
Fat: 11 g
Fiber: 8 g
Protein: 9 g
Sodium: 360 mg
Sugar: 5 g

What to Serve With

Expert Tips

Mince the vegetables to a similar size so each bite gets beans, crunch, and dressing evenly.
Letting the garlic sit in lemon juice before mixing the dressing softens its raw bite.
Toss the salad thoroughly from the bottom of the bowl so the heavier beans do not stay underdressed.
Chilling the salad for 30 minutes gives the beans more time to absorb the dressing.
Drain and rinse the beans well so the dressing stays bright and not starchy.

Substitutions

Cannellini beans can be replaced with great northern beans for a similar creamy texture and mild flavor.
Red wine vinegar can be replaced with white wine vinegar for a slightly lighter, less robust dressing.
Parsley can be replaced with cilantro for a sharper herbal note that shifts the salad in a fresher direction.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Stir before serving since the dressing settles as it sits. It does not freeze well because the cucumbers and celery lose their crisp texture after thawing.

FAQs

Can I make three bean salad ahead?

Yes. It tastes even better after 30 minutes to 1 day in the refrigerator because the beans absorb more of the dressing.

Do I need to cook any of the vegetables?

No. The vegetables stay raw to keep the salad crisp and fresh.

Can I use dried beans instead of canned beans?

Yes, if they are fully cooked and cooled first. Use roughly 1 1/2 cups cooked beans for each can.

Why does the dressing taste sharper at first?

The vinegar and lemon are strongest right after mixing. After the salad sits, the flavor rounds out as the beans absorb the vinaigrette.

Triple Coconut Cream Pie

Felicia Garrett — Thu, 09 Apr 2026 15:50:53 GMT

This coconut cream pie layers coconut flavor into every part of the dessert, from the crisp coconut crust to the creamy filling and toasted topping. The pastry cream is rich and full of texture, while whipped cream and white chocolate give the finished pie a bakery-style look.

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

Coconut Pie Crust

1 cup plus 2 tablespoons all-purpose flour
1/2 cup shredded sweetened coconut
8 tablespoons cold unsalted butter, cut into pieces
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup ice-cold water

Coconut Pastry Cream

1 cup whole milk
1 cup canned unsweetened coconut milk
2 cups shredded sweetened coconut
1 vanilla bean, split lengthwise
2 large eggs
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons all-purpose flour
4 tablespoons unsalted butter, softened

Whipped Cream and Toppings

2 1/2 cups heavy whipping cream
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt, optional
2 ounces unsweetened coconut chips or large-shred coconut
4 to 6 ounces white chocolate, chopped or shaved

Directions

To make the crust, pulse the 1 cup plus 2 tablespoons all-purpose flour, 1/2 cup shredded sweetened coconut, 2 teaspoons granulated sugar, and 1/4 teaspoon kosher salt in a food processor until combined. Add the 8 tablespoons cold unsalted butter and pulse until the mixture looks like coarse crumbs with a few pea-size pieces remaining. Drizzle in the 1/3 cup ice-cold water, pulsing just until the dough begins to hold together when pressed. Turn out onto a lightly floured surface, shape into a disk, wrap, and refrigerate for at least 1 hour.
Heat the oven to 375 F. Roll the dough into a 12-inch round and fit it into a 9-inch pie plate. Trim and crimp the edges, then chill for 15 minutes. Line the crust with parchment and fill with pie weights or dried beans. Bake for 20 minutes, remove the weights, and bake until lightly golden and set, 8 to 12 minutes more. Let cool completely.
To make the pastry cream, combine the 1 cup milk, 1 cup coconut milk, 2 cups shredded sweetened coconut, and the split vanilla bean in a medium saucepan. Bring just to a gentle simmer over medium heat, stirring occasionally. Remove from the heat, cover, and let steep for 20 minutes.
In a medium bowl, whisk the 2 eggs, 1/2 cup plus 2 tablespoons granulated sugar, and 3 tablespoons all-purpose flour until smooth and slightly lightened. Remove the vanilla bean from the saucepan, scraping the seeds back into the pan. Slowly ladle some of the warm coconut mixture into the egg mixture, whisking constantly. Pour everything back into the saucepan and cook over medium heat, whisking constantly and scraping the corners of the pan, until thickened and bubbling, 4 to 6 minutes. Remove from the heat and whisk in the 4 tablespoons softened unsalted butter until smooth.
For a smoother pastry cream, strain the filling through a fine-mesh sieve into a bowl, pressing lightly on the solids. For a more textured pie, leave the coconut in. Press plastic wrap directly onto the surface and chill until cold and thick, about 3 hours.
Spoon the chilled pastry cream into the cooled crust and smooth the top. Cover loosely and chill until fully set, at least 1 hour more.
Heat the oven to 325 F. Spread the 2 ounces unsweetened coconut chips on a small baking sheet and toast, stirring once, until golden at the edges, 5 to 8 minutes. Let cool completely. Chop or shave the 4 to 6 ounces white chocolate into small pieces.
In a large bowl, whip the 2 1/2 cups heavy whipping cream with the 1/3 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt, if using, until medium peaks form.
Spoon or pipe the whipped cream over the chilled pie, then scatter with the toasted coconut and white chocolate. Chill until ready to serve.

Nutrition Facts

Calories: 690 kcal
Carbs: 52 g
Fat: 52 g
Fiber: 3 g
Protein: 7 g
Sodium: 170 mg
Sugar: 31 g

Related Recipes

Expert Tips

Pulse the crust just until the dough starts to clump. Overprocessing warms the butter and can make the crust less flaky.
Whisk constantly once the tempered custard returns to the saucepan so the eggs thicken evenly and the corners do not scorch.
Toast the topping coconut only until the edges turn golden, since it darkens quickly after it comes out of the oven.
Straining the pastry cream gives the pie a smoother filling, while leaving the coconut in creates more texture.
The full chill time is important for clean slices, especially after the whipped cream is added.

Substitutions

Whole milk can be replaced with another full-fat milk, though the pastry cream may lose a little richness.
Vanilla bean can be replaced with 1 teaspoon vanilla extract, stirred into the pastry cream off the heat, for a simpler but less aromatic filling.
White chocolate can be omitted for a less sweet finish and a more coconut-forward topping.

Storage

Store the pie covered loosely in a pie keeper or in the pie plate wrapped with plastic wrap in the refrigerator for up to 3 days. For the cleanest texture, add the whipped cream and toppings the day you plan to serve it. Freezing is not recommended, as the pastry cream and whipped cream can separate after thawing.

FAQs

Can I make the pie a day ahead?

Yes. Make the full pie 1 day ahead and keep it chilled. For the freshest finish, add the toasted coconut and white chocolate shortly before serving.

Why did my pastry cream turn lumpy?

Lumps usually come from heating the custard too fast or not whisking steadily. Pressing it through a fine-mesh sieve smooths it out.

Do I have to strain the pastry cream?

No. Straining gives a silkier filling, but skipping it keeps more coconut in the custard and adds a chewier texture.

How do I get neat slices?

Chill the filled pie until fully set, then chill again after topping. Slice with a sharp knife, wiping the blade clean between cuts.

Peanut Butter Cookies

Felicia Garrett — Thu, 09 Apr 2026 15:40:41 GMT

These peanut butter cookies keep the method simple and the texture balanced. Brown sugar helps the centers stay soft, while a roll in coarse sugar adds a little crunch and sparkle. The dough comes together quickly and bakes into evenly thick cookies with tender middles and lightly golden edges.

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24

Ingredients

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup creamy peanut butter
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1/4 cup demerara or granulated sugar, for rolling

Directions

Heat the oven to 350 F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt.
In a large bowl, beat the 1/2 cup unsalted butter, 1 cup light brown sugar, and 1 cup creamy peanut butter until smooth and well combined. Beat in the 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract until fully incorporated.
Add the dry ingredients and stir just until no dry streaks remain.
Scoop the dough into 24 portions, about 1 1/2 tablespoons each. Roll into balls, then roll lightly in the 1/4 cup demerara or granulated sugar. Arrange on the prepared baking sheets about 2 inches apart, then press each one down lightly with your palm or the bottom of a glass. Make a light crosshatch with a fork, if desired.
Bake until the edges are set and lightly golden and the centers still look slightly soft, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Calories: 142 kcal
Carbs: 14 g
Fat: 8 g
Fiber: 1 g
Protein: 3 g
Sodium: 95 mg
Sugar: 9 g

Related Recipes

Expert Tips

Stop mixing as soon as the flour disappears to keep the cookies tender instead of dense.
If the dough feels too soft to roll neatly, chill it for 10 minutes so the portions hold a round shape.
Pull the cookies when the centers still look slightly soft; they finish setting on the hot baking sheet as they cool.
A fork crosshatch gives the cookies a classic look, but a simple press with a glass keeps the centers slightly thicker.
Bake one sheet at a time for the most even browning if your oven runs hot or has uneven heat.

Substitutions

Use turbinado sugar in place of demerara sugar for rolling; it gives the same crisp finish with slightly larger crystals.
Use dark brown sugar instead of light brown sugar for a deeper molasses flavor and a slightly darker cookie.
Use natural creamy peanut butter only if it is thoroughly stirred and smooth; the cookies may spread a bit more and bake softer.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. Place parchment paper between layers to keep the sugar coating intact. The baked cookies freeze well in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I make the dough ahead?

Yes. Scoop and roll the dough, then refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 10 minutes if it feels very firm.

Why are my peanut butter cookies dry?

Dry cookies usually come from overbaking or packing in too much flour. Bake until the edges are set and the centers still look slightly soft.

Do I need the fork crosshatch?

No. A light press with your palm or the bottom of a glass is enough. The crosshatch is mainly for appearance and helps flatten the dough a bit more evenly.

Can I bake both sheets at once?

Yes, but rotate the pans from top to bottom and front to back halfway through if your oven browns unevenly.

Snickerdoodle Cookies

Felicia Garrett — Wed, 08 Apr 2026 19:10:29 GMT

Snickerdoodles stand out for their light tang from cream of tartar and their signature cinnamon-sugar coating. This version keeps the dough simple, bakes up with gently crisp edges and soft middles, and delivers the crackled tops that make this old-fashioned cookie so recognizable.

Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 22

Ingredients

Cookies

1 cup plus 1 tablespoon vegetable shortening, such as Crisco
1 2/3 cups granulated sugar
2 large eggs
2 1/2 cups all-purpose flour
2 1/4 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon cornstarch
1 teaspoon kosher salt

For Rolling

2 tablespoons plus 1 teaspoon granulated sugar
2 teaspoons plus 1/4 teaspoon ground cinnamon

Directions

Heat the oven to 400 F. Line 2 baking sheets with parchment paper.
In a large bowl, beat 1 cup plus 1 tablespoon shortening and 1 2/3 cups granulated sugar until smooth and well combined.
In the same bowl, add 2 large eggs and beat until fully incorporated.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/4 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon cornstarch, and 1 teaspoon kosher salt.
In the large bowl, add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
In a small bowl, stir together 2 tablespoons plus 1 teaspoon granulated sugar and 2 teaspoons plus 1/4 teaspoon ground cinnamon.
Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, until the edges are set and the tops are crackled but the centers still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Calories: 196 kcal
Carbs: 21 g
Fat: 11 g
Protein: 2 g
Sodium: 118 mg
Sugar: 11 g

Related Recipes

Expert Tips

Stop mixing the dough as soon as the flour disappears to keep the cookies tender instead of dense.
If the dough feels very soft, chill the scooped portions for 10 minutes so the cookies hold a rounder shape.
Pull the cookies when the centers still look slightly soft; they finish setting on the hot baking sheet.
Cream of tartar gives snickerdoodles their classic tang and signature crackled finish.
Bake one sheet at a time for the most even spread and consistent color.

Substitutions

For shortening, use unsalted butter for a richer flavor and slightly less puffed texture.
For kosher salt, use fine sea salt in the same amount if that is what you keep on hand.
For ground cinnamon, use a blend of cinnamon and a small pinch of nutmeg for a warmer spiced coating.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days or in an airtight container in the refrigerator for up to 1 week. Freeze baked cookies in a freezer-safe container for up to 2 months. Freeze the shaped dough balls on a tray, then transfer to a freezer bag for longer storage.

FAQs

Why do snickerdoodles use cream of tartar?

Cream of tartar adds the tangy flavor that defines the cookie and helps create its chewy texture and crackled surface.

Why did my cookies not crackle on top?

Overmixed dough or too much flour can limit spread and cracking. Measure flour carefully and mix only until the dough comes together.

Can I make the dough ahead?

Yes. Refrigerate the dough for up to 24 hours, then scoop, roll in cinnamon sugar, and bake as directed.

How do I keep the cookies soft?

Bake just until the edges set and the centers still look slightly soft, then cool them on the baking sheet for 5 minutes.

Eggplant Pasta Bake

Felicia Garrett — Wed, 08 Apr 2026 19:02:09 GMT

Roasted eggplant gives this baked pasta real depth, while tomato sauce and plenty of cheese keep it firmly in comfort-food territory. Rigatoni holds up well in the oven, and the layered ricotta, mozzarella, and Pecorino make the finished dish rich, bubbly, and deeply satisfying.

Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 50 minutes
Servings: 8

Ingredients

Sauce

1/4 cup extra-virgin olive oil
1 medium onion, diced
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
3 ounces tomato paste
2 (28-ounce) cans plum tomatoes, hand-crushed or pulsed in a blender
kosher salt, to taste
freshly ground black pepper, to taste

Pasta

2 medium eggplants, cut into 1-inch cubes
3/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound rigatoni
1/4 cup packed basil leaves, chopped
1 pound mozzarella, shredded, divided
1 pound ricotta
1/2 cup grated Pecorino Romano

Directions

Heat the oven to 425 F. Bring a large pot of salted water to a boil, and lightly grease a 9-by-13-inch baking dish.
To make the sauce, warm 1/4 cup extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the 1 diced onion and cook until softened, 5 to 7 minutes. Stir in the 4 thinly sliced garlic cloves and 1/2 teaspoon crushed red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the 3 ounces tomato paste and cook, stirring often, until it darkens slightly and smells sweet and concentrated, 2 to 3 minutes. Add the 2 cans plum tomatoes, season with salt and pepper, and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until slightly thickened, 20 to 25 minutes.
While the sauce simmers, spread the 2 cubed eggplants over 2 large sheet pans. Drizzle with the 3/4 cup olive oil, season with 1 teaspoon kosher salt and 1 teaspoon black pepper, and toss well. Roast, turning once halfway through, until tender and browned at the edges, 25 to 30 minutes.
Cook the 1 pound rigatoni in the boiling water until just shy of al dente, about 2 minutes less than the package directions. Reserve 1 cup pasta water, then drain.
In a large bowl, combine the cooked pasta with about two-thirds of the sauce, the roasted eggplant, the 1/4 cup chopped basil, and half of the 1 pound mozzarella. Add a splash of the reserved pasta water if needed to loosen the mixture.
In a separate bowl, stir together the 1 pound ricotta and 1/2 cup grated Pecorino Romano.
Spoon half of the pasta mixture into the prepared baking dish. Dollop over half of the ricotta mixture. Add the remaining pasta mixture, then spoon over the rest of the ricotta mixture. Finish with the remaining sauce and the remaining mozzarella.
Lower the oven to 375 F. Cover loosely with foil and bake for 20 minutes. Uncover and continue baking until bubbling around the edges and browned on top, 15 to 20 minutes more.
Let the pasta rest for 10 to 15 minutes before serving.

Nutrition Facts

Calories: 780 kcal
Carbs: 61 g
Fat: 48 g
Fiber: 8 g
Protein: 29 g
Sodium: 760 mg
Sugar: 11 g

What to Serve With

Expert Tips

Roast the eggplant in a single layer with space between pieces so the edges brown instead of soften.
Cook the pasta just shy of al dente so it finishes in the oven without turning mushy.
Rest the baked pasta before serving so the cheese layers set and the portions hold together better.
Use 2 sheet pans for the eggplant so it roasts instead of steams.
If the sauce thickens more than expected before assembly, loosen the pasta mixture with some of the reserved pasta water.

Substitutions

Rigatoni can be replaced with ziti for a similar baked texture and structure.
Pecorino Romano can be replaced with Parmesan for a milder, less salty finish.
Mozzarella can be replaced with low-moisture provolone for a slightly sharper, stretchier top layer.

Storage

Store cooled baked pasta in an airtight container or cover the baking dish tightly with foil. Refrigerate for up to 4 days. It freezes well for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat, covered, at 350 F until hot throughout.

FAQs

Can I assemble this ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 1 day before baking. Add a few extra minutes to the covered bake time if it is cold from the refrigerator.

Do I need to peel the eggplant?

No. The skin softens during roasting and helps the cubes keep their shape in the pasta.

Why roast the eggplant instead of cooking it in the sauce?

Roasting concentrates the eggplant and gives it browned edges, which keeps it from disappearing into the sauce during baking.

Can I use fresh mozzarella?

Low-moisture mozzarella is the better choice here. Fresh mozzarella releases more water and can make the baked pasta looser than intended.

Easy Grilling Recipes for Burgers, Chicken, Steak, and Seafood

Felicia Garrett — Wed, 08 Apr 2026 18:27:38 GMT

When grilling season starts, a few dependable recipes go a long way, whether the plan is a quick weeknight dinner or a casual cookout. From burgers and chicken to steak, seafood, and vegetables, these grilling recipes make it easy to put together a full meal without feeling repetitive.

Grilled Cheeseburgers

Burger Recipes

Burgers are usually the first thing people think of when the grill comes out, whether the plan is classic cheeseburgers, turkey burgers, chicken burgers, or a meatless option.

Grilled Lemon Teriyaki Chicken

Grilled Chicken Recipes

Grilled chicken is one of the easiest ways to keep outdoor cooking in rotation for weeknight dinners, and a handful of go-to marinades helps keep it interesting.

Chicken Marinades

Grilled Skirt Steak With Salsa Verde

Steak and Pork Recipes for the Grill

For dinners that feel a little heartier, this section leans into grilled steak, kebabs, pork chops, and a few sauces and seasonings that work well alongside them.

Steak Marinade and Steak Rub

Grilled Fish Tacos With Lime Crema

Grilled Seafood Recipes

Seafood keeps things lighter and adds a good option for warm-weather dinners and smaller gatherings.

Grilled Vegetable Platter With Roasted Red Pepper Dressing

Grilled Vegetables and Easy Sides

A few grilled vegetables and simple sides help round out the meal without drifting into full cookout territory.

Grilled Fish Tacos With Lime Crema

Felicia Garrett — Wed, 08 Apr 2026 00:28:34 GMT

Grilled white fish turns flaky and lightly charred on the grill, then gets tucked into warm corn tortillas with tangy lime crema and fresh toppings. The result is a taco dinner with smoky, creamy, crunchy, and bright elements in every bite.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Fish

1 pound lean white fish fillets, such as tilapia
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
juice of 1 small lime
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, optional
8 white corn tortillas

Lime Crema

1/2 cup sour cream
1/3 cup mayonnaise
juice of 1 small lime
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 teaspoon Sriracha

Toppings

1 cup pico de gallo or mango salsa
1/2 cup crumbled cotija cheese
2 cups shredded cabbage
1/4 cup fresh cilantro
1 avocado, sliced
4 lime wedges
1/2 cup thinly sliced red onion or pickled red onion
2 teaspoons hot sauce

Directions

In a shallow bowl, stir together the vegetable oil, lime juice, minced garlic, chili powder, ground cumin, paprika, and cayenne pepper if using. Season the fish on both sides with the kosher salt and black pepper, add it to the bowl, and turn to coat. Let it sit for 15 to 20 minutes while you make the sauce.
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, ground cumin, kosher salt, and Sriracha until smooth. Taste and adjust if needed. Refrigerate until ready to serve.
Heat a grill to medium-high and oil the grates well. Place the fish on the grill and cook for 3 to 4 minutes per side, depending on thickness, until lightly charred and the flesh flakes easily.
Transfer the fish to a plate and break it into large pieces. Warm the corn tortillas on the grill for 20 to 30 seconds per side, just until softened and lightly marked.
Fill each tortilla with grilled fish, then top with the shredded cabbage, pico de gallo, or mango salsa, cotija, cilantro, avocado, and red onion. Spoon over the lime crema and serve with the lime wedges and hot sauce.

Nutrition Facts

Calories: 430 kcal
Carbs: 23 g
Fat: 26 g
Fiber: 5 g
Protein: 27 g
Sodium: 620 mg
Sugar: 3 g

What to Serve With

Expert Tips

Oil the grill grates well right before the fish goes on so the fillets release more easily.
Turn the fish only once if possible; repeated flipping can cause flaky fillets to break apart.
Warm the tortillas just until flexible. Overheating can dry them out and make them crack during assembly.
If the fish is very delicate, cook it on a well-oiled grill pan or perforated grill foil to prevent sticking.
Topping amounts can be adjusted to taste, but keep enough crema on hand for drizzling over all 8 tacos.

Substitutions

Lean white fish fillets can be replaced with cod, snapper, mahi mahi, or halibut; thicker fillets may need a slightly longer grilling time.
Sour cream can be replaced with plain Greek yogurt for a tangier crema with a slightly lighter texture.
Cotija cheese can be replaced with crumbled feta if needed; the flavor will be saltier and a little sharper.
White corn tortillas can be replaced with yellow corn tortillas if that is what you have; the flavor stays similar.

Storage

Store leftover fish, crema, and toppings in separate airtight containers in the refrigerator for up to 2 days. Keep tortillas wrapped or sealed at room temperature for the day or refrigerate if needed. The fish can be frozen in an airtight container for up to 2 months, but the crema and fresh toppings do not freeze well.

FAQs

What kind of fish is best for fish tacos?

A firm, lean white fish like tilapia, cod, snapper, mahi mahi, or halibut holds up well on the grill and flakes into large pieces for tacos.

Can I cook the fish indoors?

Yes. Use a grill pan on the stovetop over medium-high heat and cook until the fish is lightly charred and flakes easily.

How do I know when the fish is done?

The fish should turn opaque, flake easily with a fork, and reach 145 F at the thickest part.

Can I make the lime crema ahead?

Yes. The lime crema can be made up to 1 day ahead and kept covered in the refrigerator until serving.

Pico De Gallo

Felicia Garrett — Tue, 07 Apr 2026 23:53:43 GMT

Pico de Gallo adds freshness and acidity to tacos, grilled meats, and snack boards. This version keeps the ingredient list short and the texture chunky, with juicy Roma tomatoes, white onion, cilantro, lime juice, and a little jalapeño for heat.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

1 pound roma tomatoes (3 to 4 medium), diced
1/2 medium white onion, finely chopped
1 jalapeño pepper, seeded and finely minced, optional
1/2 cup chopped fresh cilantro
2 tablespoons lime juice (from 1 lime)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Directions

In a medium bowl, combine 1 pound Roma tomatoes (3 to 4 medium), 1/2 medium white onion, 1 jalapeño pepper, and 1/2 cup chopped fresh cilantro.
Add 2 tablespoons lime juice (from 1 lime), 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper, then stir until combined.
Taste and adjust with additional kosher salt or more lime juice if needed.
Serve right away, or let the pico de gallo sit for 10 to 15 minutes before serving.

Nutrition Facts

Calories: 18 kcal
Carbs: 4 g
Fiber: 1 g
Protein: 1 g
Sodium: 201 mg
Sugar: 2 g

What to Serve With

Expert Tips

Use firm, ripe tomatoes so the pieces hold their shape after stirring.
Chop the onion finely so it blends into each bite instead of overpowering the tomatoes.
Letting the salsa rest for 10 to 15 minutes deepens the lime and cilantro flavor, but longer resting will draw out more tomato liquid.
If the tomatoes are especially juicy, drain off a little liquid before serving to keep the salsa from becoming thin.
Salt level may need a small adjustment depending on the sweetness and ripeness of the tomatoes.

Substitutions

Roma tomatoes can be replaced with garden tomatoes, but remove excess seeds and juice first so the salsa stays chunky instead of watery.
White onion can be replaced with red onion for a sharper bite and a slightly sweeter finish.
Jalapeño pepper can be replaced with serrano pepper for more heat, or omitted for a milder salsa.

Storage

Store Pico de Gallo in an airtight glass or plastic container in the refrigerator for up to 2 days. Stir before serving, as the tomatoes will release liquid over time. It does not freeze well because the tomatoes lose their fresh texture after thawing.

FAQs

Can I make Pico de Gallo ahead of time?

Yes. Make it up to 4 hours ahead for the best texture. The flavor improves as it sits, but the tomatoes release more liquid over time.

How do I keep Pico de Gallo from getting watery?

Use firm tomatoes, remove some seeds if needed, and drain excess liquid before serving if the bowl looks too wet.

Is Pico de Gallo the same as salsa?

Pico de Gallo is a type of salsa made with fresh chopped ingredients. It is chunkier and less saucy than blended restaurant-style salsa.

Can I leave out the cilantro?

Yes. The flavor will be less traditional, but the salsa will still be fresh and balanced with tomato, onion, lime juice, and jalapeño.

Cedar Plank Salmon With Maple Glaze

Felicia Garrett — Tue, 07 Apr 2026 23:34:04 GMT

Smoky cedar, sweet maple syrup, and a little bourbon give this grilled salmon a classic balance of richness and brightness. The fish cooks directly on the soaked plank, which adds gentle woodsy flavor while keeping the fillet moist and tender. A simple spice blend and quick glaze make it feel special without adding extra complexity to the grill session.

Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients

Salmon

1 cedar plank, soaked overnight or at least 1 hour
1 1/2 pounds salmon, skin on
1 tablespoon olive oil
1/4 teaspoon chili pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons chopped chives, for garnish
4 lemon wedges, for serving

Maple Bourbon Glaze

1/4 cup bourbon
1/2 cup pure maple syrup

Directions

Place 1 cedar plank in water and soak it overnight or for at least 1 hour, weighing it down if needed so it stays submerged.
Heat a grill to medium heat. Pat 1 1/2 pounds salmon dry and place it on a tray or plate. Rub it with 1 tablespoon olive oil.
In a small bowl, stir together 1/4 teaspoon chili pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 1/2 teaspoons smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper. Sprinkle the mixture evenly over the flesh side of the salmon.
In a small saucepan, combine 1/4 cup bourbon and 1/2 cup pure maple syrup. Bring to a gentle simmer over medium heat and cook for 4 to 6 minutes, until slightly reduced and glossy. Remove from the heat.
Place the soaked cedar plank on the grill grates, close the lid, and heat for 2 to 3 minutes, until it begins to crackle lightly. Set the salmon, skin-side down, on the plank. Cover the grill and cook for 12 to 18 minutes, depending on thickness.
During the last 5 to 7 minutes of cooking, brush the salmon with the maple bourbon glaze once or twice, closing the lid between brushings, until the fish is just cooked through and flakes easily with a fork.
Carefully remove the plank from the grill and transfer it to a heatproof surface. Let the salmon rest for a few minutes, then garnish with 2 tablespoons chopped chives and serve with 4 lemon wedges.

Nutrition Facts

Calories: 365 kcal
Carbs: 18 g
Fat: 17 g
Protein: 29 g
Sodium: 690 mg
Sugar: 16 g

What to Serve With

Expert Tips

Keep the cedar plank submerged while soaking so it does not scorch too quickly on the grill.
Brush the glaze on near the end of cooking to prevent the maple syrup from darkening too much over the heat.
Check the thickest part of the fillet for doneness first; thinner edges will finish earlier.
Choose a salmon fillet with fairly even thickness so the fish cooks at the same rate across the plank.
If the glaze reduces too far, pull it from the heat sooner so it stays brushable rather than turning sticky.

Substitutions

Chili pepper can be replaced with cayenne pepper for a sharper, more direct heat.
Chopped chives can be replaced with chopped fresh parsley for a fresher, more herb-forward finish.
Lemon wedges can be replaced with lemon slices if that is what you have on hand for serving.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Remove it from the cedar plank before storing. It can be frozen in a freezer-safe container for up to 1 month, though the texture is best when enjoyed fresh. Thaw overnight in the refrigerator before reheating.

FAQs

Do I need to soak the cedar plank?

Yes. Soaking helps slow scorching and creates steam as the salmon cooks, which keeps the fish moist on the grill.

Can I make the glaze ahead?

Yes. Cook the glaze, cool it, and refrigerate it for up to 2 days. Warm it slightly so it brushes on easily.

How do I know when the salmon is done?

The fish should flake easily with a fork and look opaque through the thickest part. An internal temperature of 145 F is the target.

What if my plank starts smoking a lot?

A little smoke is normal. If it flares or smokes heavily, move the plank to a cooler part of the grill and close the lid again.

Lemon Garlic Shrimp Skewers

Felicia Garrett — Tue, 07 Apr 2026 23:26:39 GMT

These shrimp skewers come together quickly and cook in minutes, making them an easy option for weeknights or summer grilling. Lemon juice, garlic, and Italian seasoning keep the flavor bright and simple, while the grill adds light char that works well with rice, potatoes, or fresh salads.

Prep Time: 25 minutes
Cook Time: 6 minutes
Total Time: 31 minutes
Servings: 4

Ingredients

1 pound large shrimp, peeled and deveined, tails on
1/4 cup olive oil
2 tablespoons lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
2 teaspoons minced garlic
1 tablespoon chopped fresh parsley
4 lemon wedges, for serving

Directions

If using wooden skewers, soak them in water for at least 30 minutes before grilling. Pat the shrimp dry and place them in a medium bowl.
In a small bowl, whisk together the olive oil, lemon juice, kosher salt, black pepper, Italian seasoning, and minced garlic. Pour over the shrimp and toss to coat. Refrigerate for 15 to 20 minutes.
Heat a grill to medium-high and oil the grates well. Thread the shrimp onto skewers, piercing each shrimp twice so they stay flat and cook evenly.
Grill the shrimp for 2 to 3 minutes per side, until opaque, lightly charred in spots, and just cooked through.
Transfer the skewers to a serving platter and sprinkle with the chopped parsley. Serve hot with the lemon wedges.

Nutrition Facts

Calories: 230 kcal
Carbs: 2 g
Fat: 14 g
Protein: 23 g
Sodium: 520 mg

What to Serve With

Expert Tips

Pat the shrimp dry before marinating so the seasoning clings better and the shrimp brown more easily on the grill.
Thread each shrimp in two spots so they stay flat on the skewers and cook evenly.
Pull the shrimp as soon as they turn opaque and curl into a loose C shape; that helps keep them tender instead of rubbery.
Tails-on shrimp are easier to skewer and make a nicer presentation, but tails-off work just as well for easier eating.
If using metal skewers, you can skip the soaking step.

Substitutions

Large shrimp can be replaced with extra-large shrimp; add a minute or so if needed.
Italian seasoning can be replaced with an equal amount of dried oregano and basil.
Fresh parsley can be replaced with fresh dill for a slightly brighter finish.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Remove them from the skewers first if that is easier. Cooked shrimp are best not frozen, since the texture can turn tough and watery after thawing.

FAQs

Can I marinate the shrimp longer?

Keep the marinating time to 15 to 20 minutes. Longer exposure to lemon juice can start to firm the shrimp too much and change the texture.

Can I cook these without an outdoor grill?

Yes. A grill pan over medium-high heat works well and gives similar browning. Cook for 2 to 3 minutes per side.

How do I know when the shrimp are done?

Look for shrimp that are opaque with light char and curled into a loose C shape. If they curl tightly, they are likely overcooked.

Can I prepare the skewers ahead?

You can thread the shrimp onto skewers a few hours ahead and refrigerate them. Add the marinade shortly before cooking for the best texture.

Chocolate Peanut Butter Pie

Felicia Garrett — Tue, 07 Apr 2026 18:42:30 GMT

Layers define every bite of this chilled dessert: a crisp chocolate cookie crust, a thin layer of ganache, and a light peanut butter filling folded with whipped cream. The pie slices neatly after a full chill and lands somewhere between mousse pie and classic cream pie.

Prep Time: 35 minutes
Cook Time: 0 minutes
Total Time: 2 hours 35 minutes
Servings: 8

Ingredients

Crust

24 chocolate sandwich cookies, such as Oreos
5 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt

Ganache

6 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream

Filling

1 cup confectioners' sugar
1 cup creamy peanut butter
3 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 1/2 cups heavy cream

For Serving

2 tablespoons shaved chocolate, optional

Directions

For the crust, in a food processor, pulse 24 chocolate sandwich cookies into fine crumbs. Add 5 tablespoons unsalted butter and 1/8 teaspoon kosher salt, then pulse until the mixture resembles wet sand. Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate. Chill until firm, 20 to 30 minutes.
For the ganache, in a microwave-safe bowl, combine 6 ounces bittersweet chocolate and 3/4 cup heavy cream. Microwave in 10-second intervals, stirring between each, until smooth and glossy. Spread a thin, even layer over the bottom and sides of the chilled crust. Transfer the pie plate to the freezer and chill until the ganache is set, 10 to 15 minutes.
For the filling, in the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat 1 cup confectioners' sugar, 1 cup creamy peanut butter, 3 ounces cream cheese, and 1 teaspoon vanilla extract on medium speed until smooth and fully combined.
In a separate bowl, whip 1 1/2 cups heavy cream until stiff peaks form.
In the mixer bowl, add a few spoonfuls of the whipped cream to the peanut butter mixture and mix until loosened. Fold in the remaining whipped cream on low speed or by hand until no white streaks remain and the filling is smooth and airy.
In the pie plate, spoon the peanut butter filling into the ganache-lined crust and smooth the top with a spatula.
Refrigerate the pie until fully set, at least 2 hours. Top with 2 tablespoons shaved chocolate just before serving, if using.

Nutrition Facts

Calories: 540 kcal
Carbs: 39 g
Fat: 40 g
Fiber: 3 g
Protein: 8 g
Sodium: 230 mg
Sugar: 27 g

Related Recipes

Expert Tips

Pulse the cookies until very fine so the crust presses tightly and does not crumble when sliced.
Let the cream cheese lose its chill before mixing so the filling stays smooth instead of turning lumpy.
Stop whipping the cream as soon as stiff peaks form; overwhipped cream can make the filling grainy.
Use standard creamy peanut butter for the smoothest filling and the most stable texture.
If the pie sits longer than 2 hours, wipe the knife between slices for the cleanest cuts.

Substitutions

Chocolate sandwich cookies can be replaced with chocolate wafer cookies for a slightly less sweet crust.
Bittersweet chocolate can be replaced with semisweet chocolate for a sweeter, softer ganache layer.
Cream cheese can be replaced with mascarpone for a milder tang and a slightly softer filling.

Storage

Cover the pie tightly in the pie plate or transfer slices to an airtight container. Refrigerate for up to 4 days. Freeze whole or sliced for up to 1 month, wrapped well and stored in a freezer-safe container. Thaw in the refrigerator before serving.

FAQs

Can I make the pie a day ahead?

Yes. The pie holds well overnight, and the extra chill time helps the filling set even more cleanly for slicing.

Do I need a stand mixer for the filling?

No. A hand mixer works well for both the peanut butter mixture and the whipped cream.

Can I use natural peanut butter?

It is not the best choice here. Natural peanut butter can separate and make the filling looser and less smooth.

How do I get neat slices?

Chill the pie until fully firm, then slice with a sharp knife wiped clean between cuts.

39 Cinco de Mayo Recipes for Easy Entertaining

Felicia Garrett — Tue, 07 Apr 2026 18:25:30 GMT

While Cinco de Mayo is often marked in the U.S. with food and gatherings, the holiday commemorates the Mexican army’s victory at the Battle of Puebla, making it worth approaching with a little context as well as celebration.

Whether you’re planning a casual taco night or putting together a full spread, this collection makes it easy to mix and match drinks, appetizers, mains, and sides. There’s a good balance for home cooks here, with make-ahead cocktails, easy dips, sheet-pan dinners, slow-cooker mains, and simple sides that round out the meal without adding too much work.

Cinco de Mayo is one of those holidays that lends itself well to an easy, generous table: pitcher drinks, a few dips, something taco-like at the center, and sides that round everything out without making the prep feel overwhelming.

Table of Contents
Cinco de Mayo Drinks
Appetizers, Dips, and Party Snacks
Rice, Beans, Sides, and Salads
Tacos, Enchiladas, and Main Dishes
Easy Cinco de Mayo Menu Ideas

Cinco de Mayo Drinks

A pitcher drink is one of the easiest ways to make the meal feel festive from the start. These recipes cover the classics, along with a few crowd-friendly options that work for both casual dinners and larger gatherings.

Appetizers, Dips, and Party Snacks

Start the table with something easy to scoop, snack on, or pass around while the main dishes come together. Guacamole, salsa, queso, nachos, and quick toppings all work well here, whether you’re serving a few people or feeding a group.

Rice, Beans, Sides, and Salads

A few solid sides can turn even a simple main into a full Cinco de Mayo meal. Rice, beans, corn dishes, and fresh salads help fill out the table and give you plenty of options for mixing and matching.

Tacos, Enchiladas, and Main Dishes

These recipes anchor the meal, with a mix of tacos, enchiladas, tostadas, bowls, fajitas, tamales, and hearty mains that work for both weeknight dinners and holiday gatherings.

Easy Cinco de Mayo Menu Ideas

If you’re not sure where to start, build the meal the same way you would for any easy gathering: one drink, one appetizer, one main, and one or two sides. These combinations keep things manageable while still feeling complete.

For a Simple Taco Night

Serve Make-Ahead Agave Margaritas or Homemade Lemonade with Carne Asada Tacos, Mexican Rice, and Easy Guacamole for an easy dinner that does not require too many moving parts.

Creamy Sausage Mushroom Rigatoni

Felicia Garrett — Tue, 07 Apr 2026 18:18:40 GMT

Cremini and porcini mushrooms give this rigatoni a deep savory base, while browned Italian sausage, white wine, and crushed tomatoes add richness and balance. Heavy cream and Parmesan finish the sauce, with rosemary and parsley keeping it from feeling too heavy.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

1 pound rigatoni
1/4 cup extra-virgin olive oil
3/4 pound bulk Italian sausage
1 pound cremini mushrooms, sliced
1 ounce dried porcini mushrooms
1 medium onion, diced
2 tablespoons chopped fresh rosemary
5 garlic cloves, thinly sliced
3/4 cup dry white wine, Sauvignon Blanc or Pinot Grigio
14 ounces crushed plum tomatoes
3/4 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
1/4 cup minced flat-leaf parsley
reserved pasta water, as needed
kosher salt, to taste
freshly ground black pepper, to taste

Directions

Place the 1 ounce dried porcini mushrooms in a heatproof bowl and cover with hot water. Let stand for 10 to 15 minutes, until softened. Lift them out, squeeze dry, roughly chop if large, and set aside. Bring a large pot of well-salted water to a boil.
Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add the 3/4 pound Italian sausage and cook, breaking it up with a wooden spoon, for 5 to 7 minutes, until browned and cooked through. Transfer to a plate.
Add the remaining olive oil to the pan, then add the 1 pound cremini mushrooms. Cook for about 5 minutes, stirring occasionally, until they release their liquid and it cooks off.
Add the chopped porcini mushrooms and cook for 2 minutes more. Season lightly with salt. Add the 1 diced onion and cook for 4 to 5 minutes, until softened. Stir in the 5 garlic cloves and 2 tablespoons rosemary and cook for 1 to 2 minutes more, until fragrant. Add the 3/4 cup white wine and cook for 2 to 3 minutes, scraping up any browned bits, until reduced by about half.
Return the sausage to the pan and stir in the 14 ounces crushed plum tomatoes. Bring to a gentle simmer and cook for 3 to 4 minutes.
Meanwhile, cook the 1 pound rigatoni until 1 minute shy of al dente. Reserve about 2 cups pasta water, then drain.
Stir the 3/4 cup heavy cream into the sauce and let it bubble gently for 2 to 3 minutes. Add the rigatoni and toss until coated and just al dente, adding reserved pasta water a little at a time as needed to loosen the sauce.
Remove from the heat and stir in the 1/2 cup Parmesan and 1/4 cup parsley. Taste and season with salt and black pepper. Serve hot with more Parmesan on top.

Nutrition Facts

Calories: 870 kcal
Carbs: 74 g
Fat: 47 g
Fiber: 5 g
Protein: 29 g
Sodium: 760 mg
Sugar: 8 g

What to Serve With

Expert Tips

Brown the sausage well before removing it so the pan develops flavorful browned bits for the wine to loosen.
Let the cremini mushrooms cook until their moisture fully evaporates; that keeps the sauce savory instead of watery.
Add pasta water in small splashes at the end so the sauce turns glossy and coats the rigatoni without thinning too much.
Porcini soaking liquid is not used here, so lift the mushrooms out cleanly and discard the gritty liquid.
Italian sausage seasoning varies by brand, so taste the finished sauce before adding extra salt.

Substitutions

Rigatoni can be replaced with penne if needed; the sauce will cling well, though the texture is slightly less hearty.
Cremini mushrooms can be replaced with white button mushrooms for a milder, less earthy mushroom flavor.
Parmesan can be replaced with Pecorino Romano for a saltier, sharper finish.

Storage

Store cooled pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over low heat with a splash of water or cream to loosen the sauce. It can be frozen in a freezer-safe container for up to 2 months, though the cream sauce may separate slightly after thawing.

FAQs

Can I make the sauce ahead?

Yes. Prepare the sauce through the cream step, cool it, and refrigerate it. Reheat it on the stove, then toss with freshly cooked pasta and pasta water before serving.

What kind of white wine is best here?

Use a dry white wine such as Pinot Grigio or Sauvignon Blanc. Avoid sweet wine, which can make the sauce taste flat and overly fruity.

Why cook the pasta shy of al dente?

The rigatoni finishes in the sauce, where it absorbs flavor and reaches the right texture without turning too soft.

Can I make it without the dried porcini?

Yes, but the sauce will lose some depth. Increase the cremini mushrooms slightly if desired and expect a lighter mushroom flavor.

10 Best Chicken Marinades for Breasts and Thighs

Felicia Garrett — Mon, 06 Apr 2026 20:23:44 GMT

A good chicken marinade should do more than add flavor. It should work with the cut you have, suit the cooking method you plan to use, and make dinner easier to prep ahead. These chicken marinades cover a range of styles, from bright lemon and garlic to sweeter barbecue and teriyaki options, with choices that work well for grilling, baking, slow cooker meals, and freezer prep.

How to Marinate Chicken

These marinades work well with about 1 1/2 to 2 pounds chicken, including boneless or bone-in breasts and thighs. Add the marinade and chicken to a zip-top bag or shallow container, turn to coat evenly, and refrigerate for the recommended time. Thighs are generally more forgiving and can handle longer marinating times, while breasts do best with shorter marinating windows, especially when the marinade includes a lot of acid.

For food safety, always marinate chicken in the refrigerator, not at room temperature. Discard any used marinade unless you boil it first.

Chicken Marinade Chart

Marinade	Best for	Best method
Lemon Garlic	breasts, thighs	grill, bake
Greek Yogurt Herb	breasts, thighs	grill, bake
Honey Mustard	breasts, thighs	bake, slow cooker
Teriyaki	thighs	grill, bake, slow cooker
BBQ	thighs	grill, bake, slow cooker
Chipotle Lime	breasts, thighs	grill, bake
Balsamic Herb	breasts, thighs	grill, bake
Hot Honey	thighs	grill, bake
Coconut Curry	thighs	bake, slow cooker
Italian Herb	breasts, thighs	grill, bake

Best Chicken Marinades

1. Lemon Garlic Chicken Marinade

A bright, savory marinade with lemon juice, garlic, olive oil, and herbs that works well for grilled or baked chicken breasts and thighs.

Get the Lemon Garlic Chicken Marinade recipe.

2. Greek Yogurt Herb Chicken Marinade

Greek yogurt, lemon, garlic, and herbs make this tangy marinade especially good for juicy grilled or baked chicken.

Get the Greek Yogurt Herb Chicken Marinade recipe.

3. Honey Mustard Chicken Marinade

Honey, mustard, garlic, and olive oil give this marinade a sweet-tangy flavor that works well for baking, grilling, or slow cooker meals.

Get the Honey Mustard Chicken Marinade recipe.

4. Teriyaki Chicken Marinade

Soy sauce, brown sugar, honey, ginger, and garlic make this sweet-savory marinade a strong choice for thighs and other easy chicken dinners.

Get the Teriyaki Chicken Marinade recipe.

5. BBQ Chicken Marinade

Barbecue sauce, vinegar, oil, and spices make this smoky-sweet marinade a good fit for grilled, baked, or slow cooker chicken.

Get the BBQ Chicken Marinade recipe.

6. Chipotle Lime Chicken Marinade

Chipotle peppers, lime juice, garlic, and spices give this marinade a smoky, spicy flavor that works especially well for grilled or baked chicken.

Get the Chipotle Lime Chicken Marinade recipe.

7. Balsamic Herb Chicken Marinade

Balsamic vinegar, olive oil, garlic, and herbs make this a savory all-purpose marinade with a little sweetness.

Get the Balsamic Herb Chicken Marinade recipe.

8. Hot Honey Chicken Marinade

Hot honey, garlic, vinegar, and oil give this marinade sweet heat and a sticky finish that works especially well with chicken thighs.

Get the Hot Honey Chicken Marinade recipe.

9. Coconut Curry Chicken Marinade

Coconut milk, curry powder, garlic, ginger, and lime make this rich marinade a good choice for baked chicken, slow cooker meals, and freezer prep.

Get the Coconut Curry Chicken Marinade recipe.

10. Italian Herb Chicken Marinade

Olive oil, vinegar, garlic, and dried herbs make this an easy pantry-friendly marinade for chicken breasts or thighs.

Get the Italian Herb Chicken Marinade recipe.

How to Freeze Marinated Chicken

Combine the marinade and chicken in a freezer-safe bag or airtight container, then freeze it flat for easier storage and faster thawing. Most marinated chicken freezes well for up to 3 months. Thaw overnight in the refrigerator before cooking, and discard any used marinade unless it is boiled first.

How to Cook Marinated Chicken

These marinades work with boneless or bone-in chicken breasts and thighs, depending on the recipe and cooking method. Boneless cuts cook faster and are often best for grilling or quick baking, while bone-in cuts take longer but stay juicy and work especially well for oven roasting. Chicken is done when it reaches 165 F in the thickest part.

For grilling, cook marinated chicken over medium to medium-high heat, turning as needed for even browning. Boneless chicken breasts usually take about 5 to 7 minutes per side, and boneless thighs usually take about 6 to 8 minutes per side. Bone-in thighs and bone-in breasts take longer and are often best grilled over slightly lower heat so the outside does not burn before the center is done.

For baking, heat the oven to 425 F for boneless cuts or 400 F for bone-in cuts. Boneless chicken breasts usually take about 18 to 24 minutes, while boneless thighs usually take about 22 to 28 minutes. Bone-in thighs generally take about 35 to 45 minutes, and bone-in breasts usually take about 30 to 40 minutes, depending on size.

For slow cooker meals, boneless and bone-in thighs both work well, while breasts are more likely to dry out if overcooked. Cook boneless chicken breasts on low for 2 1/2 to 3 1/2 hours, boneless thighs on low for 3 to 4 hours, and bone-in thighs for about 4 to 5 hours on low, depending on size. Honey mustard, teriyaki, BBQ, and coconut curry marinades all work especially well here.

What to Serve With Marinated Chicken

Marinated chicken pairs well with basmati rice pilaf, grilled vegetable skewers, crispy roasted potatoes, pasta salad, cabbage slaw, or a simple yogurt sauce, depending on the flavor profile.

FAQs

How long should I marinate chicken?

Most chicken benefits from at least 30 minutes and up to overnight, depending on the marinade. More acidic marinades are usually better for shorter marinating times, especially with breasts.

Can I freeze chicken in the marinade?

Yes. Freezing chicken in the marinade is a practical way to prep ahead for future meals.

Can I use these marinades in a slow cooker?

Some work especially well in the slow cooker, including honey mustard, teriyaki, BBQ, and coconut curry.

Which marinades are best for grilling?

Lemon garlic, Greek yogurt herb, chipotle lime, balsamic herb, and Italian herb are all strong choices for grilling.

Can I use these marinades for boneless and bone-in chicken?

Yes. Most of these marinades work with boneless or bone-in breasts and thighs, though bone-in pieces take longer to cook and are often better for baking than quick grilling.

Lemon Garlic Chicken Marinade

Felicia Garrett — Mon, 06 Apr 2026 19:51:32 GMT

Fresh lemon juice, lemon zest, garlic, and oregano give this chicken marinade a clean, savory flavor with enough acidity to tenderize without overpowering. It is designed for chicken breasts or thighs and works well for grilling or baking after a short rest in the refrigerator. Find more marinade recipes in 10 Best Chicken Marinades for Breasts and Thighs.

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
3 garlic cloves, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

In a bowl or jar, combine 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 3 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
In the bowl or jar, whisk until blended.
In a bowl or zip-top bag, pour the marinade over 1 1/2 to 2 pounds chicken breasts or thighs and toss to coat evenly.
In the refrigerator, marinate for at least 30 minutes and up to 8 hours before grilling or baking.

Nutrition Facts

Calories: 69 kcal
Carbs: 1 g
Fat: 7 g
Sodium: 295 mg

What to Serve With

Expert Tips

Whisk until the oil is fully emulsified with the lemon juice so the marinade coats the chicken evenly.
For the strongest lemon flavor, zest the lemon before juicing it.
Turn the chicken once or twice during marinating so all surfaces stay in contact with the marinade.
Use this marinade for 1 1/2 to 2 pounds of chicken breasts or thighs for balanced seasoning.
Do not marinate longer than 8 hours, or the lemon juice can start to affect the texture of the chicken.

Substitutions

Use whole-grain mustard in place of Dijon mustard for a slightly coarser texture and a milder bite.
Swap dried thyme for dried oregano if you want a more woodsy herbal note.
Replace olive oil with avocado oil for a more neutral flavor and similar texture.

Storage

Store the marinade in an airtight jar or container in the refrigerator for up to 3 days before using. If it has touched raw chicken, discard it after marinating and do not save it. This marinade does not freeze especially well on its own because the emulsion can separate after thawing.

FAQs

How long should chicken sit in this marinade?

Marinate for at least 30 minutes for flavor, or up to 8 hours for deeper seasoning. Longer than that can make the surface texture slightly soft from the lemon juice.

Can I use this marinade for chicken thighs and chicken breasts?

Yes. It works well with both. Chicken thighs stay juicy with longer marinating, while chicken breasts benefit from the shorter end of the range.

Can I bake the chicken instead of grilling it?

Yes. After marinating, bake the chicken until it reaches 165 F at the thickest part. Cooking time will vary based on the cut and thickness.

Can I use bottled lemon juice?

Fresh lemon juice gives the cleanest flavor, especially with the zest. Bottled juice can work in a pinch, but the marinade will taste less bright.