• 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

1. 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.
2. 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.
3. 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.
4. Return the leeks to the pan. Cover, reduce the heat to low, and simmer until the pork is tender, about 2 hours.
5. 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

• Creamy Mashed Potatoes
• Herbed Roasted Potatoes and Onions with Whipped Feta
• Crispy Roasted Potatoes
• Maple Soy-Roasted Carrots and Onion

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.

• 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

1. 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.
2. 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.
3. 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.)
4. Transfer clams to bowl and cover with foil to keep warm.
5. Add the drained linquine to the pot with reserved broth and toss.
6. 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

• Garlic Confit Bread
• Lemon Garlic Kale Salad with Toasted Almonds
• Grilled Caesar Salad
• Garlic Lemon Broccolini

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• Garlic Confit Bread
• Gem Lettuce Salad With Avocado and Walnuts
• Panzanella Tuscan Bread and Tomato Salad With Basil
• Parmesan Garlic Crostini

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.

• 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

1. 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.
2. Add 2 pounds extra-lean ground turkey and stir again so the meat is well coated with the tomato mixture and seasonings.
3. Cover and cook on low for 8 hours, until the turkey is cooked through and the chili is thick and flavorful.
4. Taste and season with kosher salt and freshly ground black pepper before serving.
5. 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

• Mexican Rice
• The Easiest and Best Cornbread Recipe
• Pull-Apart Cheese Bread Recipe
• Quick Salsa

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.

• 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

1. Heat the oven to 375 F.
2. 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.
3. On a work surface, rub the cumin mixture over both sides of 4 sea bass fillets, pressing lightly so it adheres.
4. 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.
5. Transfer the skillet to the oven and bake until the fish flakes easily, about 4 minutes more.
6. 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

• Greek Lemon Potatoes
• Basmati Rice Pilaf
• Lemon Pearl Couscous Salad With Arugula and Feta
• Creamy Mashed Potatoes

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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

• Kale Caesar Salad With Anchovy Dressing and Toasted Breadcrumbs
• Grilled Caesar Salad
• Garlic Lemon Broccolini
• Garlic Confit Bread

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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

• Coconut Ginger Jasmine Rice
• Basmati Rice Pilaf
• Spicy Sesame Cucumber Salad
• Summer Squash Salad

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.

• 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

1. 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.
2. Reduce the heat to medium, add 1 teaspoon minced garlic to the same skillet, and cook for 30 seconds, until fragrant.
3. 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.
4. 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.
5. Lower the heat and stir in 1 1/2 cups warmed heavy cream. Cook for 1 to 2 minutes, until hot.
6. 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.
7. 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

• Lemon Garlic Kale Salad with Toasted Almonds
• Broccoli With Garlic and Red Pepper Flakes
• Sheet-Pan Roasted Vegetables
• Garlic Confit Bread

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the drained noodles and the sauce, and toss for 1 to 2 minutes, until the noodles are coated and beginning to soften fully.
6. 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.
7. 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.
8. 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

• Spicy Sesame Cucumber Salad
• Quick Pickled Radishes with Beets and Peppercorns
• Din Tai Fung–Style Green Beans
• 4 Easy Dumpling Dipping Sauces

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.

• 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

1. 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.
2. 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.
3. 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.
4. Return the steak and any juices to the skillet and toss for 1 minute, until everything is hot and well combined.
5. 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

• Mexican Rice
• Guacamole with Tomatillo and Pickled Onion
• Quick Salsa
• Cheesy Green Chile Corn

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.

• 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

1. 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.
2. 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.
3. Add the shallot, avocados, jalapeño, basil, mint, and pumpkin seeds to the bowl with the corn.
4. Pour the dressing over the salad and toss gently until coated, being careful not to break up the avocado too much.
5. Fold in the Cotija. Taste and adjust with more salt, black pepper, or rice vinegar as needed.
6. 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

• Grilled Chicken Breasts With Simple Marinade
• Marinated Skirt Steak
• Coconut Lime Chicken Thighs With Jasmine Rice
• Carne Asada Tacos With Guacamole, Onion, and Cilantro

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• The Easiest and Best Cornbread Recipe
• Garlic Confit Bread
• Kale Salad With Homemade Caesar Dressing
• Butter Lettuce Salad With Green Goddess Dressing

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• Basmati Rice Pilaf
• Quick Pickled Red Onions
• Garlic Confit Bread
• The Easiest and Best Cornbread Recipe

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.

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.

• Strawberry Icebox Cake
• No-Bake Cheesecake
• Magnolia Banana Pudding Recipe With Vanilla Wafers
• Chocolate Peanut Butter Pie
• Lemon Icebox Pie
• Bailey's Chocolate Cream Pie
• No-Bake Lemonade Pie

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.

• Sugar Cookie Bars
• Lemon Bars With Shortbread Crust
• Blueberry Pie Bars
• Chocolate Chip Cream Cheese Bars
• Oatmeal Chocolate Chip Cookie Bars
• Samoa Cookie Bars
• Gooey Caramel Chocolate Bars
• Brown Butter Blondies
• Banana Chocolate Brownies
• Chewy Brownies
• Carmelita Bars
• Magic Cookie Bars
• Chocolate Marshmallow Cake Bars
• Chocolate Chunk Brownies
  

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.

• Vanilla Sheet Cake With Strawberry Frosting
• Texas Sheet Cake
• Moist Vanilla Cake With Vanilla Buttercream Frosting
• Chocolate Cake With Chocolate Frosting
• Kentucky Butter Cake
• Citrus Olive Oil Cake
• Peanut Butter Sheet Cake
• Peanut Buster Parfait Ice Cream Cake
• Toffee Candy Bar Poke Cake
• Chocolate Marshmallow Cake Bars
• Vanilla and Chocolate Cupcakes With Buttercream Frosting
  

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.

• Key Lime Pie With Graham Cracker-Pecan Crust
• Strawberry Pie
• Blueberry Crumble Pie
• Triple Coconut Cream Pie
• Mixed Berry Crisp
• Strawberry Rhubarb Tart With Almond Cream
• Lemon Meringue Pie
• Lemon Curd Tart

• 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

1. Heat the oven to 350 F. Grease a 9-by-9-inch square pan with cooking spray and line it with parchment.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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

• Carmelita Bars
• Blueberry Pie Bars
• Magic Cookie Bars
• Samoa Cookie Bars

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.

• 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

1. 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.
2. 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.
3. 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.
4. Cover the pie with plastic wrap or the crust lid and refrigerate for at least 2 hours, or until the filling is set.
5. 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

• Key Lime Pie With Graham Cracker-Pecan Crust
• No-Bake Cheesecake
• Strawberry Icebox Cake

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.

• 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

1. Heat the oven to 350 F. Grease or line an 8-by-8-inch cake pan with parchment, leaving some overhang for easier removal.
2. 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.
3. 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.
4. 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.
5. In the bowl, fold in about 1 1/2 cups chocolate chips, reserving the remaining 1/4 cup for the top.
6. 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.
7. 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.
8. 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

• Chewy Chocolate Brownies
• Chocolate Chunk Brownies
• Banana Chocolate Brownies

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.

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.

• Classic Italian Pasta Salad
• Creamy Macaroni Salad
• Dill Pickle Pasta Salad
• BLT Pasta Salad
• Greek Pasta Salad
• Street Corn Pasta Salad
• Pesto Pasta Salad

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.

• Red Potato Salad
• Warm Mustard Potato Salad With Shallots and Parsley
• Eggy Potato Salad With Pickles

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
• Deviled Eggs
• Mac and Cheese
• Corn Pudding With Crème Fraîche
• Cheesy Green Chile Sweet Corn

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.

• Creamy Classic Coleslaw
• Tahini Lime Slaw With Chickpeas
• Crunchy Broccoli Salad With Bacon and Dates
• Shaved Brussels Sprouts Salad With Apple, Bacon, and Blue Cheese
• Watermelon Feta Salad
• Cucumber Avocado Salad With Feta and Dill
• Avocado Corn Couscous Salad
• Peach Salad With Cucumbers and Herbs

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.

• Grilled Corn With Creamy Feta Sauce
• Grilled Zucchini With Lemon Zest
• Grilled Veggie Skewers
• 5 Minute Summer Squash Salad
• Quick & Easy Mexican Corn in a Cup

Steaks and Chops

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

• Grilled Ribeye With Garlic-Pepper Compound Butter
• Steakhouse Filet Mignon With Garlic Butter
• Skirt Steak With Salsa Verde
• Steakhouse Beef Kebabs
• Flank Steak Caprese
• Grilled Pork Chops With Honey Dijon Glaze
• Flank Steak With Balsamic Soy Marinade
• Steak Salad With Arugula, Tomatoes, and Balsamic
• Steak au Poivre for Two
• Prime Rib with Roasted Garlic and Horseradish Cream Sauce

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.

• Steak Rub
• Steakhouse-Style Beef Marinade
• Chimichurri Sauce
• Basil Chimichurri Sauce
• Horseradish Sauce

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.

• Twice-Baked Potatoes With Sour Cream and Chives
• Corn Pudding With Crème Fraîche
• Crispy Smashed Potatoes
• Creamed Spinach
• Baked Macaroni and Cheese
• Hasselback Potato Gratin
• Creamy Mashed Potatoes
• Parmesan Brussels Sprouts
• Roasted Cauliflower With Lemon-Parsley Dressing
• Garlic Lemon Broccolini
• Green Beans with Dijon and Thyme

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.

• Caesar Salad With Garlic and Cracked Black Pepper
• Classic Wedge Salad
• Spinach Salad with Mushrooms, Bacon, Eggs, and Parmesan
• Chop Chop Salad
• Classic Cobb Salad
• Gem Lettuce Salad With Avocado and Walnuts
• Roasted Beet and Citrus Salad With Feta and Pistachios

Bread and Rolls

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

• Garlic Confit Bread
• Parmesan-Herb Biscuits
• Parker House Rolls
• Cherry Tomato Focaccia

Desserts

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

• Key Lime Pie With Graham Cracker-Pecan Crust
• Sticky Toffee Pudding With Dark Toffee Sauce
• Bailey's Chocolate Cream Pie
• Chocolate Peanut Butter Pie
• Triple Coconut Cream Pie
• Chocolate Lava Cakes for Two
• Skillet Brownie for Two
• Chocolate Pots de Crème for Two

Cocktails

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

• The Perfect Dirty Martini With Blue Cheese Olives
• Maple Old Fashioned
• Espresso Martini Batch Cocktails
• Midnight Manhattan Batch Cocktails

• 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

1. 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.
2. 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.
3. 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.
4. Spoon the filling back into the potato skins, mounding it slightly. Top with more cheddar.
5. Return the potatoes to the oven and bake until heated through and lightly golden on top, 15 to 20 minutes.
6. 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

• Steak au Poivre for Two
• Pan-Fried Chicken with White Wine Butter Sauce
• Lemon Skillet Chicken With Onions and Thyme
• Creamed Spinach

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.

• 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

1. Heat the oven to 375 F. Butter a 1 1/2-quart baking dish or 8-inch square baking dish with butter.
2. 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.
3. 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.
4. Pour the mixture into the prepared baking dish and smooth the top.
5. 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.
6. 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

• Roasted Chicken Over Herbed Rice
• Sunday Pot Roast
• Honey Mustard Chicken Thighs
• Maple Soy-Roasted Carrots and Onion

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.

• 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

1. 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.
2. 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.
3. 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.
4. Pour the filling into the crust and bake until the center is just set with a slight wobble, 15 to 18 minutes.
5. Let the pie cool to room temperature, then refrigerate until fully set, at least 4 hours.
6. 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

• Magnolia Bakery Banana Pudding Recipe
• Strawberry Pie
• Lemon Meringue Pie
• Lemon Cheesecake

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.

• 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

1. Heat the oven to 325 F. Line a rimmed baking sheet with foil or parchment for easier cleanup, if desired.
2. 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.
3. Wrap each rack tightly in heavy-duty foil and place them on the baking sheet.
4. Bake the ribs for 1 1/2 to 2 hours, until tender.
5. Let the ribs cool slightly, then unwrap and cut them into 2- to 3-rib pieces.
6. 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.
7. 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

• Mexican Rice
• Creamy Mashed Potatoes
• The Easiest and Best Cornbread Recipe
• Creamy Classic Coleslaw With Dijon and Lemon

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.

• 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

1. In a small bowl, combine the 1 tablespoon lemon juice and 1 grated garlic clove. Let sit while you prepare the salad.
2. 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.
3. 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.
4. Pour the dressing over the bean mixture and toss well to coat. Taste and season with more salt and black pepper, if needed.
5. 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

• Grilled Chicken Breasts With Simple Marinade
• Marinated Skirt Steak
• Honey Soy Salmon Bowls with Sesame Cucumber Salad
• Oven-Baked Sticky BBQ Beef Ribs

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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

• Chocolate Peanut Butter Pie
• Lemon Meringue Pie
• Baileys Chocolate Cream Pie
• Strawberry Pie

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.

• 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

1. 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.
2. 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.
3. Add the dry ingredients and stir just until no dry streaks remain.
4. 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.
5. 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

• Peanut Butter Sheet Cake
• Chocolate Peanut Butter Pie
• Oatmeal Peanut Butter Chocolate Cups
• Peanut Butter Pound Cake

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.

• 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

1. Heat the oven to 400 F. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat 1 cup plus 1 tablespoon shortening and 1 2/3 cups granulated sugar until smooth and well combined.
3. In the same bowl, add 2 large eggs and beat until fully incorporated.
4. 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.
5. In the large bowl, add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
6. In a small bowl, stir together 2 tablespoons plus 1 teaspoon granulated sugar and 2 teaspoons plus 1/4 teaspoon ground cinnamon.
7. 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.
8. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 9 to 11 minutes, until the edges are set and the tops are crackled but the centers still look slightly soft.
10. 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

• M&M Cookies
• Oatmeal Chocolate Chip Cookie Bars
• Brown Butter Chocolate Chunk Cookies

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. In a separate bowl, stir together the 1 pound ricotta and 1/2 cup grated Pecorino Romano.
8. 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.
9. 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.
10. 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

• Kale Caesar Salad With Anchovy Dressing and Toasted Breadcrumbs
• Lemon Garlic Kale Salad with Toasted Almonds
• Garlic Lemon Broccolini
• Garlic Confit Bread

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.

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.

• Classic Grilled Cheeseburgers
• Juicy Turkey Burgers
• Grilled Chicken Burgers
• Portobello Mushroom Cheeseburger
• Black Bean Burgers

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.

• BBQ Chicken
• Grilled Chicken Thighs With Garlic and Herbs
• Chicken Skewers With Garlic Yogurt Marinade
• Moroccan Chicken With Garlic Sauce
• Grilled Lemon Teriyaki Chicken

Chicken Marinades

• Lemon Garlic Chicken Marinade
• Greek Yogurt Herb Chicken Marinade
• Honey Mustard Chicken Marinade
• Teriyaki Chicken Marinade
• BBQ Chicken Marinade
• Chipotle Lime Chicken Marinade

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.

• Grilled Ribeye With Garlic-Pepper Compound Butter
• Steakhouse Filet Mignon With Garlic Butter
• Skirt Steak with Salsa Verde
• Steak Salad With Arugula, Tomatoes, and Balsamic
• Flank Steak Caprese
• Flank Steak With Balsamic Soy Marinade
• Grilled Pork Chops With Honey Dijon Glaze
• Steakhouse Beef Kebabs

Steak Marinade and Steak Rub

• Steakhouse-Style Beef Marinade
• Steak Rub

Grilled Seafood Recipes

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

• Grilled Fish Tacos With Lime Crema
• Grilled Coriander-Lime Salmon With Black Rice and Arugula
• Lemon Garlic Shrimp Skewers
• Cedar Plank Salmon With Maple Glaze

Grilled Vegetables and Easy Sides

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

• Grilled Vegetable Platter With Roasted Red Pepper Dressing
• Grilled Veggie Skewers
• Grilled Zucchini With Lemon Zest
• Potatoes in Foil (Potato Packets)
• Grilled Peaches With Honey

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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

• Mexican Rice
• Guacamole with Tomatillo and Pickled Onion
• Cheesy Green Chile Corn

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.

• 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

1. 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.
2. Add 2 tablespoons lime juice (from 1 lime), 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper, then stir until combined.
3. Taste and adjust with additional kosher salt or more lime juice if needed.
4. 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

• Carne Asada Tacos With Guacamole, Onion, and Cilantro
• Easy Guacamole Recipe
• Easy Chorizo Tostadas Recipe With Lime Crema
• Air Fryer Doritos Nachos with Beef and Cheese

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.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

• Coconut Ginger Jasmine Rice
• Greek Lemon Potatoes
• Baby Bok Choy With Tamari and Sesame
• Summer Squash Salad

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.

• 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

1. 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.
2. 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.
3. 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.
4. Grill the shrimp for 2 to 3 minutes per side, until opaque, lightly charred in spots, and just cooked through.
5. 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

• Coconut Ginger Jasmine Rice
• Greek Lemon Potatoes
• Lemon Pearl Couscous Salad With Arugula and Feta
• Summer Squash Salad

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.

• 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

1. 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.
2. 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.
3. 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.
4. In a separate bowl, whip 1 1/2 cups heavy cream until stiff peaks form.
5. 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.
6. In the pie plate, spoon the peanut butter filling into the ganache-lined crust and smooth the top with a spatula.
7. 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

• Baileys Chocolate Cream Pie
• Oatmeal Peanut Butter Chocolate Cups
• Chocolate Chunk Brownies
• Peanut Buster Parfait Ice Cream Cake

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.

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.

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.

• Make-Ahead Agave Margaritas
• Make-Ahead Paloma Pitcher
• Make-Ahead Ranch Water
• Pitcher Mojitos for a Crowd
• Make-Ahead Red Sangria
• Homemade Lemonade

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.

• Easy Guacamole
• Guacamole With Tomatillo and Pickled Onion
• Quick Salsa
• Birria Queso
• Air Fryer Doritos Nachos With Beef and Cheese
• Quick Pickled Red Onions
• Quick Pickled Radishes With Beets and Peppercorns

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.

• Mexican Rice
• Cheesy Pinto Beans With Rice
• Cheesy Green Chile Corn
• Quick & Easy Mexican Corn in a Cup
• Grilled Corn With Creamy Feta Sauce
• Street Corn Pasta Salad
• Elote Quinoa Salad With Cilantro Lime Dressing
• Taco Salad With Avocado Lime Dressing
• Dorito Taco Salad With Catalina Dressing

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 Chorizo Tostadas Recipe With Lime Crema
• Carne Asada Tacos
• Crispy Sheet-Pan Tacos
• Crispy Beef Tortilla Wraps (Crunchwrap-Style)
• Chicken Taco Bowls With Cilantro Lime Rice
• Chili Lime Chicken Bowls With Corn Salsa and Lime Yogurt Sauce
• Instant Pot Chicken Burrito Bowl With Turmeric Rice
• Sheet-Pan Shrimp Fajitas With Peppers and Onions
• Chicken Fajitas With Pineapple Lime Marinade
• Beef Enchilada Casserole
• Easy Green Chicken Enchiladas
• Red Chicken Enchiladas
• Slow Cooker Tamales
• Beef Birria Recipe
• Easy Ground Beef Picadillo
• Chipotle Turkey Picadillo
• Huevos Rancheros With Black Beans

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.

For a Party Spread

Start with Quick Salsa, Easy Guacamole, and Birria Queso, then add Red Chicken Enchiladas or Slow Cooker Tamales with Cheesy Pinto Beans With Rice and Cheesy Green Chile Corn for a fuller menu.

For a Fresh, Lighter Menu

Pair Make-Ahead Paloma Pitcher with Sheet-Pan Shrimp Fajitas, Elote Quinoa Salad With Cilantro Lime Dressing, and Grilled Corn With Creamy Feta Sauce for a spread that feels a little lighter but still festive.

For a Casual Crowd

Set out Air Fryer Doritos Nachos With Beef and Cheese, Quick Pickled Red Onions, Crispy Beef Tortilla Wraps (Crunchwrap-Style), and Street Corn Pasta Salad for a relaxed, serve-yourself menu.

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Meanwhile, cook the 1 pound rigatoni until 1 minute shy of al dente. Reserve about 2 cups pasta water, then drain.
7. 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.
8. 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

• Butter Lettuce Salad With Green Goddess Dressing
• Kale Caesar Salad With Anchovy Dressing and Toasted Breadcrumbs
• Garlic Confit Bread
• Roasted Cauliflower With Lemon-Parsley Dressing

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.

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

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.

• 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

1. 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.
2. In the bowl or jar, whisk until blended.
3. 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.
4. 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

• Greek Lemon Potatoes
• Coconut Ginger Jasmine Rice
• Tahini Lime Slaw With Chickpeas
• Lemon Pearl Couscous Salad With Arugula and Feta

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.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 3/4 cup plain greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. In a bowl, stir together 3/4 cup plain Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried dill, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. In the bowl, mix until smooth and evenly combined.
3. Add 1 1/2 to 2 pounds chicken breasts and coat well.
4. Cover and refrigerate for at least 1 hour and up to 12 hours before grilling or baking.

Nutrition Facts

• Calories: 39 kcal
• Carbs: 1 g
• Fat: 3 g
• Protein: 2 g
• Sodium: 301 mg
• Sugar: 1 g

What to Serve With

• Greek Lemon Potatoes
• Basmati Rice Pilaf
• Lemon Pearl Couscous Salad With Arugula and Feta
• Mint Yogurt Sauce

Expert Tips

• Pat the chicken lightly before cooking if you want better browning on the grill or in the oven.
• Avoid marinating longer than 12 hours, which can soften the surface too much because of the yogurt and lemon juice.
• Coat the chicken in an even layer so the garlic and herbs stay distributed instead of settling at the bottom of the bowl.
• Discard any marinade that has been in contact with raw chicken.
• Marinate for 1 to 12 hours for the best balance of flavor and texture.

Substitutions

• Use dried parsley in place of dried dill for a milder, more neutral herb flavor.
• Use boneless chicken thighs instead of chicken breasts for a richer result that stays juicy over higher heat.
• Use full-fat plain yogurt instead of plain Greek yogurt for a looser marinade that still adds tang, though it will cling less thickly to the chicken.

Storage

Store the marinade in an airtight container in the refrigerator for up to 3 days before adding chicken. Once mixed with raw chicken, keep it covered in a glass or food-safe container in the refrigerator for up to 12 hours. The marinade alone does not freeze especially well because yogurt can separate after thawing.

FAQs

Can I use this marinade on chicken thighs?

Yes. Chicken thighs take well to the yogurt and herbs and stay especially juicy after grilling or baking.

How long should I marinate the chicken?

Marinate for at least 1 hour and up to 12 hours. Less time gives lighter flavor, while overnight builds a stronger tang.

Can I bake the marinated chicken instead of grilling it?

Yes. Bake until the thickest part reaches 165 F. The yogurt helps protect the chicken from drying out.

Should I rinse the marinade off before cooking?

No. Leave the marinade on the chicken, but let excess drip off so it cooks evenly and browns more readily.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 1/4 cup Dijon mustard
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. In a bowl or jar, combine 1/4 cup Dijon mustard, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 garlic cloves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. In the bowl or jar, whisk until smooth.
3. In a baking dish or zip-top bag, pour the marinade over 1 1/2 to 2 pounds chicken breasts or thighs and coat evenly.
4. In the refrigerator, marinate for 30 minutes to 8 hours before baking, grilling, or using in a slow cooker recipe.

Nutrition Facts

• Calories: 62 kcal
• Carbs: 7 g
• Fat: 4 g
• Sodium: 314 mg
• Sugar: 6 g

What to Serve With

• Greek Lemon Potatoes
• Basmati Rice Pilaf
• Coconut Ginger Jasmine Rice
• Garlic Lemon Broccolini

Expert Tips

• Whisk until the honey fully dissolves into the mustard and oil so the marinade coats the chicken evenly instead of separating.
• Pat the chicken lightly with paper towels before marinating if it is very wet, which helps the marinade cling better.
• Reserve a small portion before adding the chicken if you want some for basting or serving later.
• Use this marinade with boneless or bone-in chicken, but adjust the final cooking time based on the cut.
• For the best balance, avoid marinating longer than 8 hours so the acid does not start to change the chicken texture.

Substitutions

• Apple cider vinegar can be replaced with lemon juice for a brighter, sharper finish.
• Dijon mustard can be swapped with whole-grain mustard for a slightly coarser texture and milder bite.
• Olive oil can be replaced with avocado oil for a more neutral flavor.

Storage

Store the mixed marinade in an airtight jar or container in the refrigerator for up to 3 days before using. Once it has touched raw chicken, discard any leftover marinade unless it is boiled first. The marinade itself does not freeze especially well because the emulsion can separate after thawing.

FAQs

How long should chicken marinate in this mixture?

Thirty minutes gives the chicken flavor, while 2 to 4 hours adds deeper seasoning. Stop at 8 hours to keep the texture from turning soft.

Can I use this on chicken thighs instead of breasts?

Yes. Chicken thighs hold up especially well to this marinade and stay juicy over a wider cooking window than chicken breasts.

Can I bake the chicken after marinating?

Yes. Bake the marinated chicken until the thickest part reaches 165 F, adjusting the time based on the cut and size.

Can I use the marinade as a sauce?

Only if you set some aside before adding raw chicken. Marinade that has touched raw chicken must be boiled before serving.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced

Directions

1. In a bowl or jar, combine 1/4 cup low-sodium soy sauce, 2 tablespoons brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fresh ginger, and 2 garlic cloves.
2. In the bowl or jar, whisk until the sugar begins to dissolve.
3. In a shallow dish or resealable bag, add 1 1/2 to 2 pounds chicken thighs or breasts and turn to coat with the marinade.
4. In the refrigerator, marinate the chicken for at least 30 minutes and up to 12 hours before grilling, baking, or slow cooking.

Nutrition Facts

• Calories: 38 kcal
• Carbs: 7 g
• Fat: 1 g
• Protein: 1 g
• Sodium: 237 mg
• Sugar: 6 g

What to Serve With

• Coconut Ginger Jasmine Rice
• Sesame Cabbage Salad
• Spicy Sesame Cucumber Salad
• Air Fryer Broccoli

Expert Tips

• Use a bowl, jar, or bag that lets the marinade fully contact the chicken so the seasoning distributes evenly.
• For the best balance, stop whisking once the sugar starts dissolving and the mixture looks cohesive.
• If using chicken breasts, stay closer to the shorter marinating time to keep the texture firm.
• Marinating longer than 12 hours can make the texture of chicken breasts softer than intended.
• Because honey and sugar are both present, high-heat cooking can brown the outside quickly.

Substitutions

• Low-sodium soy sauce can be replaced with tamari for a similar savory profile and a slightly fuller taste.
• Brown sugar can be replaced with an equal amount of light brown sugar substitute such as coconut sugar, though the marinade will taste a little less caramel-like.
• Rice vinegar can be replaced with apple cider vinegar for a slightly fruitier tang.
• Chicken thighs can be used instead of chicken breasts for a richer result and more forgiving cook time.

Storage

Store the marinade in an airtight jar or container in the refrigerator for up to 3 days before using. Once it has touched raw chicken, discard any leftover marinade unless it is boiled before serving. The unused marinade does not freeze especially well because the fresh garlic and ginger lose some brightness after thawing.

FAQs

How long should chicken marinate in this mixture?

Marinate for at least 30 minutes for surface flavor. For deeper seasoning, use 2 to 8 hours. Stop at 12 hours for the best texture.

Can I use this marinade for chicken breasts and thighs?

Yes. Both work well. Thighs stay juicier over a wider cooking window, while breasts benefit from a shorter marinating time.

Can I use the marinade as a sauce?

Only if it has not touched raw chicken, or if you boil it first. Simmer until fully heated through before serving.

What cooking methods pair best with this marinade?

Grilling, baking, and slow cooking all suit it well. The sugars help with browning, so watch closely over direct high heat.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 8

Ingredients

• 1/2 cup barbecue sauce
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper

Directions

1. In a bowl, whisk together 1/2 cup barbecue sauce, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper until smooth.
2. In a shallow dish or resealable bag, pour the marinade over 1 1/2 to 2 pounds chicken thighs or breasts and turn to coat well.
3. Cover and refrigerate for at least 30 minutes and up to 8 hours.
4. Cook the chicken by grilling, baking, or transferring it to a slow cooker until it is cooked through.

Nutrition Facts

• Calories: 62 kcal
• Carbs: 5 g
• Fat: 5 g
• Sodium: 208 mg
• Sugar: 4 g

What to Serve With

• Mexican Rice
• Creamy Mashed Potatoes
• Crispy Roasted Potatoes
• Crunchy Broccoli Salad With Bacon and Dates

Expert Tips

• Use a shallow dish or bag so the marinade stays in close contact with the chicken.
• Marinate breasts for the shorter end of the time range if they are thin to keep the texture from turning soft.
• Pat off excess marinade before high-heat cooking to reduce scorching from the sugars in the barbecue sauce.
• The marinade seasons 1 1/2 to 2 pounds chicken, but the chicken is not included in the ingredient list.
• Choose one cooking method after marinating and cook until the chicken reaches 165 F.

Substitutions

• Barbecue sauce can be swapped with a less sweet smoky barbecue sauce if you want a tangier finish.
• Apple cider vinegar can be replaced with white wine vinegar for a slightly sharper acidity.
• Smoked paprika can be replaced with sweet paprika if you want a milder smoke profile.

Storage

Store the marinade in an airtight jar or container in the refrigerator for up to 3 days before using. Once it has touched raw chicken, discard any leftover marinade. The mixed marinade freezes well in a freezer-safe container for up to 2 months; thaw in the refrigerator before using.

FAQs

How long should chicken marinate in this mixture?

Thirty minutes gives the chicken flavor, while 4 to 8 hours delivers a deeper barbecue taste. Avoid overnight marinating for smaller chicken pieces.

Can I use this marinade on chicken breasts and thighs?

Yes. Both cuts work well. Thighs stay juicier over longer cooking, while breasts benefit from a shorter marinating time.

Can I bake the marinated chicken instead of grilling it?

Yes. Heat the oven to 400 F and bake until the thickest part of the chicken reaches 165 F.

Can I use the marinade as a sauce later?

Not without cooking it first. If you want extra sauce for serving, mix a separate batch and keep it away from the raw chicken.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 tablespoon chopped chipotle peppers in adobo
• 1 tablespoon adobo sauce
• 2 cloves garlic cloves, minced
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin

Directions

1. In a bowl or blender, combine 1/4 cup olive oil, 3 tablespoons lime juice, 1 tablespoon chopped chipotle peppers in adobo, 1 tablespoon adobo sauce, 2 cloves garlic cloves, 1 teaspoon honey, 1 teaspoon kosher salt, and 1/2 teaspoon ground cumin.
2. Mix or blend until combined.
3. Toss with chicken breasts or thighs until evenly coated.
4. Refrigerate for 30 minutes to 8 hours before grilling or baking.

Nutrition Facts

• Calories: 52 kcal
• Carbs: 2 g
• Fat: 5 g
• Sodium: 296 mg
• Sugar: 1 g

What to Serve With

• Mexican Rice
• Guacamole with Tomatillo and Pickled Onion
• Cheesy Green Chile Corn
• Spicy Sesame Cucumber Salad

Expert Tips

• Blend the marinade if you want a smoother texture that coats the chicken more evenly.
• Do not marinate much longer than 8 hours; the lime juice can start to change the texture of the chicken.
• Shake off excess marinade before cooking to help the chicken brown instead of steam.
• Use 1 tablespoon chopped chipotle peppers in adobo for moderate heat or increase toward 2 tablespoons for a spicier marinade.
• The chicken amount appears only in the instructions, so adjust the marinade quantity if coating more than 2 pounds.

Substitutions

• Olive oil can be replaced with avocado oil for a similar texture and a slightly more neutral flavor.
• Honey can be replaced with brown sugar if you want a slightly deeper sweetness in the marinade.
• Lime juice can be replaced with lemon juice, though the marinade will taste a little less classic and slightly sharper.

Storage

Store the marinade in an airtight glass jar or sealed container in the refrigerator for up to 3 days before using. If it has touched raw chicken, discard any leftovers. Freeze unused marinade that has not contacted raw chicken in a freezer-safe container for up to 2 months.

FAQs

Can I use this marinade on chicken thighs instead of breasts?

Yes. Chicken thighs handle the bold flavor and longer marinating time especially well and stay juicy during grilling or baking.

How spicy is this marinade?

Using 1 tablespoon chopped chipotle peppers in adobo gives moderate heat. Closer to 2 tablespoons makes it noticeably spicier and smokier.

Should I blend the marinade or just stir it?

Either works. Stirring leaves small pieces of chipotle and garlic, while blending makes a smoother marinade that spreads more evenly.

Can I use this marinade for other proteins?

Yes. It also works well with shrimp, pork, or firm tofu, though marinating times should be shorter for shrimp and tofu.

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

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. In a bowl or jar, combine 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. In the bowl or jar, whisk until blended.
3. Over 1 1/2 to 2 pounds chicken breasts or thighs, pour the marinade and coat evenly.
4. In the refrigerator, marinate for at least 30 minutes and up to 8 hours before grilling or baking.

Nutrition Facts

• Calories: 80 kcal
• Carbs: 2 g
• Fat: 8 g
• Sodium: 295 mg
• Sugar: 1 g

What to Serve With

• Greek Lemon Potatoes
• Coconut Ginger Jasmine Rice
• Broccoli With Garlic and Red Pepper Flakes
• Lemon Pearl Couscous Salad With Arugula and Feta

Expert Tips

• Use a jar with a tight-fitting lid if you want to shake the marinade instead of whisking.
• For the best texture, avoid marinating boneless chicken breasts longer than 8 hours, since the acid can soften the exterior too much.
• Coat the chicken evenly so the garlic and herbs are distributed across every piece rather than settling at the bottom.
• Marinate chicken for at least 30 minutes for surface flavor, but longer marinating gives better penetration.
• Balsamic vinegar varies in sweetness, so the final flavor will be slightly sharper or rounder depending on the brand.

Substitutions

• Dijon mustard can be swapped with whole-grain mustard for a slightly coarser texture and a milder finish.
• Olive oil can be replaced with avocado oil for a more neutral flavor while keeping the marinade balanced.
• Italian seasoning can be replaced with an equal amount of dried oregano and dried basil for a similar herbal profile.

Storage

Store the prepared marinade in an airtight jar or sealed container in the refrigerator for up to 3 days before using. If the marinade has touched raw chicken, discard it after marinating and do not reuse. This marinade does not freeze especially well on its own because the oil can separate, but it can be frozen with raw chicken in a freezer-safe bag for up to 2 months.

FAQs

How long should chicken sit in this marinade?

Marinate for at least 30 minutes and up to 8 hours. That window gives the chicken flavor without letting the vinegar affect the texture too much.

Can I use this marinade on chicken thighs instead of breasts?

Yes. Chicken thighs hold up especially well here and stay juicy after grilling or baking.

Can I bake the marinated chicken instead of grilling it?

Yes. Bake the marinated chicken until it reaches 165 F at the thickest part.

Can I double the marinade?

Yes. Double every ingredient in the same ratio to coat a larger batch of chicken evenly.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 3 tablespoons honey
• 1 tablespoon hot sauce
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. In a bowl, whisk together 3 tablespoons honey, 1 tablespoon hot sauce, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 2 garlic cloves, 1 teaspoon paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined.
2. Pour the marinade over 1 1/2 to 2 pounds chicken thighs or breasts and coat well.
3. Refrigerate the chicken for 30 minutes to 8 hours before grilling or baking.
4. Brush with a little extra hot honey after cooking, if desired.

Nutrition Facts

• Calories: 62 kcal
• Carbs: 6 g
• Fat: 4 g
• Sodium: 297 mg
• Sugar: 5 g

What to Serve With

• Coconut Ginger Jasmine Rice
• Greek Lemon Potatoes
• Mexican Rice
• Kale Caesar Salad

Expert Tips

• Marinate chicken breasts for the shorter end of the range to keep the texture from tightening too much.
• If grilling, shake off excess marinade so the sugars do not scorch before the chicken cooks through.
• For the best flavor balance, whisk until the honey fully loosens into the oil and vinegar before adding the chicken.
• The ingredient list does not include the chicken mentioned in the instructions, so add your preferred chicken thighs or breasts separately.
• Extra hot honey for brushing is optional but not included in the ingredient list, so prepare it separately if using.

Substitutions

• Honey can be replaced with maple syrup for a less floral sweetness and a slightly thinner marinade.
• Apple cider vinegar can be replaced with fresh lemon juice for a brighter, sharper finish.
• Olive oil can be replaced with avocado oil for a more neutral flavor and similar richness.

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 any leftover marinade after use. The mixed marinade does not freeze especially well because the texture can separate after thawing.

FAQs

How long should chicken sit in this marinade?

Give it at least 30 minutes for surface flavor. For deeper seasoning, marinate up to 8 hours.

Is this better for chicken thighs or breasts?

Both work well. Thighs stay juicier over longer cooking, while breasts benefit from a shorter marinating time.

Can I use this marinade for baked chicken?

Yes. It is suitable for baking or grilling, as written.

Will the honey burn on the grill?

It can darken quickly over high heat. Cook over moderate heat and turn the chicken once it releases easily from the grates.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 1/2 cup canned full-fat coconut milk
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. In a bowl, whisk together 1/2 cup canned coconut milk, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 tablespoon curry powder, 2 garlic cloves, 1 teaspoon fresh ginger, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth.
2. Add the chicken thighs or breasts and turn to coat well in the marinade.
3. Cover and refrigerate for at least 1 hour and up to 12 hours.
4. Bake, grill, or transfer to a slow cooker, depending on the recipe you are using.

Nutrition Facts

• Calories: 54 kcal
• Carbs: 2 g
• Fat: 5 g
• Sodium: 295 mg
• Sugar: 1 g

What to Serve With

• Coconut Ginger Jasmine Rice
• Basmati Rice Pilaf
• Spicy Sesame Cucumber Salad
• Garlic Naan

Expert Tips

• Whisk the marinade until the coconut milk is fully smooth so the spices distribute evenly.
• Coat the chicken thoroughly, including any folds or seams, so the flavor penetrates evenly.
• Pat off excess marinade before grilling to reduce flare-ups and encourage better browning.
• Boneless chicken thighs take especially well to this marinade and stay juicy over a wide cooking range.
• If using chicken breasts, avoid marinating past 12 hours so the texture stays firm.

Substitutions

• Canned coconut milk can be replaced with full-fat coconut cream for a thicker, richer marinade that clings more heavily to the chicken.
• Lime juice can be replaced with lemon juice for a slightly sharper citrus note.
• Olive oil can be replaced with avocado oil for a more neutral flavor.

Storage

Store the prepared marinade in an airtight container in the refrigerator for up to 2 days before using. Marinated raw chicken should be kept covered in a sealed container and used within 12 hours. This marinade freezes well only when mixed on its own; freeze in a freezer-safe container for up to 2 months and thaw in the refrigerator before using.

FAQs

Can I use this marinade on chicken breasts instead of thighs?

Yes. Chicken breasts work well, but they benefit from the shorter end of the marinating time so the texture stays tender.

How long should I marinate the chicken?

Marinate for at least 1 hour for surface flavor and up to 12 hours for deeper seasoning.

Can I use this for grilling?

Yes. Shake off excess marinade before the chicken hits the grill so it browns more evenly and the sugars in the coconut milk do not scorch as quickly.

Does this marinade work in a slow cooker?

Yes. The marinade can go straight into the slow cooker with the chicken and will form a flavorful cooking base.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 8

Ingredients

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional

Directions

1. In a bowl or jar, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
2. In the bowl or jar, whisk until combined.
3. Pour the marinade over chicken breasts or thighs and coat evenly.
4. Refrigerate for 30 minutes to 8 hours before grilling or baking.

Nutrition Facts

• Calories: 67 kcal
• Carbs: 1 g
• Fat: 7 g
• Sodium: 293 mg

What to Serve With

• Greek Lemon Potatoes
• Basmati Rice Pilaf
• Lemon Pearl Couscous Salad With Arugula and Feta
• Sheet-Pan Roasted Vegetables

Expert Tips

• Whisk until the oil and vinegar look fully blended so the herbs and seasonings distribute evenly over the chicken.
• A 30-minute marinate gives the chicken flavor quickly, while a longer rest builds a deeper garlic and herb profile.
• Use thighs when grilling over higher heat, since they stay moister and are more forgiving than breasts.
• Use the marinade with 1 1/2 to 2 pounds of chicken for balanced seasoning.
• If using the full marinating time, keep the chicken refrigerated the entire time.

Substitutions

• Red wine vinegar can be replaced with white wine vinegar for a slightly sharper, lighter acidity.
• Dried basil can be replaced with dried thyme for a more woodsy herbal note.
• Chicken breasts can be replaced with chicken thighs for a richer result that stays juicy over longer cooking.

Storage

Store the prepared marinade in an airtight jar or container in the refrigerator for up to 3 days. Stir or shake before using. Chicken coated in the marinade can be frozen in a sealed freezer bag for up to 2 months.

FAQs

How long should chicken marinate in this mixture?

Marinate for at least 30 minutes and up to 8 hours. That window gives the chicken time to absorb the garlic, herbs, and vinegar without overpowering it.

Can I use this marinade for both breasts and thighs?

Yes. It works well with boneless or bone-in chicken breasts and thighs. Thighs usually stay juicier, while breasts benefit from closer attention during cooking.

Should I pat the chicken dry before cooking?

Lightly shaking off excess marinade helps the chicken brown better, especially on the grill or in the oven. Leave a thin coating for flavor.

Can I make the marinade ahead?

Yes. Mix it up to 3 days in advance and keep it chilled in a sealed jar. Shake or whisk again before pouring it over the chicken.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Servings: 6

Ingredients

• 6 beef ribs, separated or left in a rack
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon dry oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup BBQ sauce

Directions

1. In a small bowl, combine the brown sugar, smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, and black pepper. Rub the seasoning all over the beef ribs or rack of ribs, then place them in a roasting pan meat-side down and bone-side up. Cover and refrigerate for at least 2 hours or overnight.
2. Heat the oven to 325 F. Cover the pan tightly with foil and roast until the ribs are tender, about 3 1/2 hours.
3. Remove the ribs from the oven and raise the oven temperature to 350 F. Uncover the pan, then brush the ribs all over with the BBQ sauce, using some of the pan juices along with it to help loosen and spread the glaze.
4. Return the ribs to the oven and cook until the sauce has caramelized and turned sticky, 20 to 30 minutes more, brushing with more sauce as needed.
5. Let the ribs rest briefly before serving.

Nutrition Facts

• Calories: 520 kcal
• Carbs: 14 g
• Fat: 37 g
• Fiber: 1 g
• Protein: 32 g
• Sodium: 980 mg
• Sugar: 11 g

What to Serve With

• Creamy Mashed Potatoes
• Crispy Roasted Potatoes
• Cheesy Green Chile Corn
• Creamed Spinach
• Creamy Macaroni Salad
• Baked Macaroni and Cheese

Expert Tips

• Cover the roasting pan tightly with foil so the ribs steam gently and stay moist during the long bake.
• Arrange the ribs bone-side up so the meat cooks in the rendered juices.
• Wait to add the sauce until the final uncovered bake so it caramelizes instead of burning.
• Use a thick barbecue sauce so the glaze clings well to the ribs.
• If the ribs are especially large, add a little more time to the covered bake before glazing.

Substitutions

• Use sweet paprika in place of smoked paprika for a less smoky finish.
• Swap the dried oregano for dried thyme if you want a slightly earthier flavor.

Storage

Store cooled ribs in an airtight container in the refrigerator for up to 4 days. Store any extra pan juices or sauce with the ribs to help keep them moist when reheating. Freeze in a freezer-safe airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I marinate the ribs overnight?

Yes. An overnight rest gives the spice rub more time to season the meat.

How do I know when the ribs are ready for sauce?

After the covered roast, the meat should feel tender when pierced and start to pull back slightly from the bones.

What kind of roasting pan should I use?

Use a roasting tray or baking dish large enough to hold the ribs in a single layer so they cook evenly.

Can I finish the ribs under the broiler?

Yes, for a faster caramelized finish. Broil briefly and watch closely so the sugars in the sauce do not burn.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Servings: 8

Ingredients

Pie Crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water

Blueberry Filling

• 5 cups fresh blueberries
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Crumble Topping

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Directions

1. Heat the oven to 400 F.
2. To make the crust, combine the all-purpose flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water gradually, tossing with a fork until the dough comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
3. On a lightly floured surface, roll the dough into a round large enough to fit a 9-inch pie dish. Transfer it to the dish, trim the excess, and flute the edges.
4. For the filling, combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest in a large bowl. Toss until the berries are evenly coated, then spoon the filling into the prepared crust.
5. For the topping, stir together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, and salt in a medium bowl. Pour in the melted butter and mix until crumbly. Sprinkle the topping evenly over the blueberry filling.
6. Bake for 20 minutes at 400 F. Reduce the oven temperature to 350 F and continue baking until the topping is golden brown and the filling is bubbling, 35 to 40 minutes more. If the crust edges begin to brown too quickly, cover them loosely with foil.
7. Cool the pie completely on a wire rack before slicing and serving.

Nutrition Facts

• Calories: 430 kcal
• Carbs: 58 g
• Fat: 20 g
• Fiber: 3 g
• Protein: 4 g
• Sodium: 180 mg
• Sugar: 30 g

Related Recipes

• Blueberry Pie Bars
• Lemon Blueberry Muffins
• Mixed Berry Crisp

Expert Tips

• Keep the crust butter cold so the dough stays shaggy and bakes up flakier.
• Mix the blueberry filling just until coated so the berries stay intact and do not release excess juice before baking.
• Look for bubbling in the center of the pie, not just around the edges, before pulling it from the oven.
• Cooling the pie fully is essential for a clean slice and a set filling.
• If the crust edges brown before the filling bubbles in the center, tent them with foil for the rest of the bake.

Substitutions

• Fresh blueberries can be replaced with the same amount of frozen blueberries; the filling may need a few extra minutes to bubble and set.
• Lemon juice can be replaced with an equal amount of orange juice for a softer citrus note in the filling.
• Ground cinnamon can be replaced with 1/4 teaspoon ground cardamom for a warmer, more aromatic crumble topping.

Storage

Store the cooled pie covered in a pie keeper or airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I make the pie crust ahead?

Yes. Prepare the dough up to 2 days ahead and keep it wrapped in the refrigerator until ready to roll.

Why does the pie need to cool completely?

Cooling gives the cornstarch time to set the filling. Slicing early can cause the juices to run.

How do I know when the pie is fully baked?

The crumble should be golden brown and the blueberry filling should bubble through the center of the pie.

Can I use a store-bought crust?

Yes. A single unbaked 9-inch pie crust will work, though the texture will differ from the homemade butter crust.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Servings: 8

Ingredients

Pie

• 4 cups fresh strawberries, hulled
• 1 frozen pie crust, baked according to package directions
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 cup lemon-lime soda
• 1/2 cup water
• 1 (3-ounce) package strawberry-flavored gelatin

For Serving

• whipped cream, for serving

Directions

1. Rinse the strawberries, pat them dry, and remove the stems. Arrange the strawberries, tip-side up, in the baked pie crust, halving any large berries as needed so they fit evenly. Pile the berries slightly high in the crust.
2. In a saucepan, whisk together the granulated sugar and cornstarch. Add the lemon-lime soda and water, then whisk until smooth.
3. Bring the mixture to a boil over medium heat, whisking frequently, until the sugar dissolves and the glaze thickens slightly.
4. Remove the pan from the heat and whisk in the strawberry gelatin until fully dissolved.
5. Let the glaze cool for about 5 minutes, then pour it evenly over the strawberries, covering the surface as completely as possible.
6. Refrigerate the pie until fully set, at least 4 hours.
7. Slice and serve chilled with whipped cream.

Nutrition Facts

• Calories: 235 kcal
• Carbs: 39 g
• Fat: 8 g
• Fiber: 2 g
• Protein: 2 g
• Sodium: 210 mg
• Sugar: 28 g

Related Articles

• Strawberry Icebox Cake
• Strawberry Shortcake With Buttermilk Biscuits
• Vanilla Sheet Cake With Strawberry Frosting
• Strawberry Rhubarb Tart With Almond Cream

Expert Tips

• Let the glaze cool only briefly before pouring. If it cools too long, it can thicken in the pan instead of flowing around the berries.
• Dry the strawberries well after washing so excess water does not dilute the filling.
• Chill the pie the full 4 hours before slicing to keep the filling clean and glossy.
• Use similarly sized strawberries when possible so the pie fills evenly and slices more neatly.
• If a few strawberries are very large, halve them so the glaze can settle into the gaps and hold the fruit in place.

Substitutions

• White sugar can be replaced with granulated cane sugar for the same sweetness and structure.
• Lemon-lime soda can be replaced with ginger ale if needed; the filling will taste slightly warmer and less citrusy.
• Whipped cream can be replaced with lightly sweetened whipped topping for a more stable finish after serving.

Storage

Store the pie covered in a pie keeper or loosely wrapped in the refrigerator for up to 3 days. For the cleanest slices, keep whipped cream separate and add it just before serving. This pie does not freeze well, as the gelatin filling can weep and the strawberries soften after thawing.

FAQs

Can I make this pie a day ahead?

Yes. The pie sets well overnight, which makes it a good make-ahead dessert for gatherings.

Do I need to cook the strawberries first?

No. The strawberries stay fresh in the crust, and the cooked glaze is poured over them to set the filling.

Why did my filling stay loose?

The glaze may not have boiled long enough, the gelatin may not have fully dissolved, or the pie may need more chilling time.

Can I use sliced strawberries instead of whole ones?

Yes, but the pie will have a flatter look and a softer texture when sliced. Whole or halved berries give the best structure.