• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

Salmon

• 1 1/2 pounds skin-on salmon fillet
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Hot Honey Glaze

• 1/3 cup honey
• 2 tablespoons chili sauce, such as sriracha
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Dijon mustard
• 2 garlic cloves, grated

Rice

• 1 cup jasmine rice, rinsed
• 1 1/4 cups water
• 1/2 teaspoon kosher salt

For Serving

• 1 small cucumber, thinly sliced
• 1 avocado, sliced
• 4 radishes, thinly sliced
• 2 green onions, thinly sliced
• lime wedges

Directions

1. Combine the 1 cup jasmine rice, 1 1/4 cups water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
2. Heat the broiler and position a rack in the center of the oven. Line a small rimmed baking sheet or baking dish with foil. Place the 1 1/2 pounds salmon skin-side down on the prepared pan. Rub with the 1 tablespoon olive oil and season with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. In a small saucepan or skillet, combine the 1/3 cup honey, 2 tablespoons chili sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon Dijon mustard, and 2 grated garlic cloves. Bring to a simmer over medium heat and cook, stirring often, until the glaze is slightly thickened and glossy, about 3 to 5 minutes.
4. Let the glaze cool for 1 to 2 minutes, then brush about half over the salmon, reserving the rest.
5. Broil until the salmon is cooked through and lightly charred in spots, about 10 to 12 minutes, depending on thickness.
6. Spoon or brush the remaining glaze over the salmon and return to the broiler for 1 to 2 minutes, just until the top looks lacquered and burnished.
7. Let the salmon rest for a couple of minutes, then break it into large pieces.
8. Divide the rice among bowls and top with the salmon, 1 small cucumber, 1 avocado, 4 radishes, and 2 green onions. Serve with lime wedges alongside.

Nutrition Facts

• Calories: 535 kcal
• Carbs: 37 g
• Fat: 28 g
• Fiber: 4 g
• Protein: 33 g
• Sodium: 540 mg
• Sugar: 18 g

What to Serve With

• Spicy Sesame Cucumber Salad
• Air Fryer Shishito Peppers
• Quick Pickled Red Onions
• Quick Pickled Radishes with Beets and Peppercorns
• Spicy Chili Oil Dumpling Sauce

Expert Tips

• Start checking the salmon at the 10-minute mark if the fillet is on the thinner side; overcooked salmon will lose its glossy texture.
• Let the glaze cool briefly before brushing so it clings to the fish instead of sliding off the surface.
• Rinse the jasmine rice until the water runs less cloudy for fluffier grains that separate cleanly in the bowl.
• Slice the cucumber, radishes, and green onions while the rice rests so the bowls stay crisp and cold-topped.

Substitutions

• For chili sauce, use sambal oelek for a chunkier heat and a slightly less smooth glaze.
• For jasmine rice, use sushi rice if you want a stickier base for the bowls.
• For rice vinegar, use unseasoned white wine vinegar for a slightly sharper glaze.
• For avocado, use thinly sliced edamame or extra cucumber if you want a fresher, less rich topping.

Storage

Store the salmon, rice, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keep lime wedges separate. Reheat the salmon and rice in the microwave or in a low oven until warmed through, then assemble with the cold toppings. The salmon and rice freeze well for up to 2 months.

FAQs

Can I use salmon portions instead of a whole fillet?

Yes. Arrange the portions skin-side down and broil until cooked through. Thicker center-cut pieces may need the full cooking time, while thinner pieces finish sooner.

How spicy is the hot honey glaze?

The glaze has moderate heat balanced by honey and soy sauce. For a milder version, reduce the chili sauce slightly while keeping the rest of the glaze the same.

Can I make the glaze ahead?

Yes. Cook the glaze up to 2 days ahead and refrigerate it in a sealed container. Warm it briefly so it loosens before brushing it over the salmon.

What is the best way to tell when the salmon is done?

The flesh should flake easily and look opaque through the center. If using a thermometer, the thickest part should reach 145°F.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 1 1/2 pounds thin-sliced boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons olive oil, divided
• 1 pound cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup sour cream
• 2 tablespoons unsalted butter
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• chopped fresh parsley, for serving, optional

Directions

1. Season the 1 1/2 pounds chicken with the 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, cook the chicken in a single layer until golden on the first side, about 4 to 5 minutes. Turn and cook until nearly cooked through, about 2 to 3 minutes more. Transfer to a plate.
2. Add 2 tablespoons olive oil to the skillet. Add the 1 pound mushrooms and spread them into an even layer. Cook without stirring until browned underneath, about 4 to 5 minutes. Stir, season lightly with more salt and black pepper, and continue cooking until the mushrooms are deeply golden and any liquid has mostly cooked off, about 4 to 5 minutes more. Transfer to the plate with the chicken.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the 1 onion and 3 garlic cloves and cook, stirring occasionally, until softened, about 3 to 4 minutes.
4. Pour in the 1/2 cup white wine and cook, scraping up any browned bits, until mostly reduced, about 1 to 2 minutes. Sprinkle in the 1 tablespoon flour and 1 teaspoon paprika and cook, stirring constantly, for about 30 seconds.
5. Gradually pour in the 1 1/2 cups chicken broth, stirring as you go. Bring to a simmer and cook until the sauce thickens enough to lightly coat a spoon, about 3 minutes.
6. Reduce the heat to low. Stir in the 1/2 cup sour cream, 2 tablespoons butter, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.
7. Return the chicken and mushrooms to the skillet and simmer until the chicken is fully cooked and everything is warmed through, about 2 minutes. Taste and adjust with more kosher salt and black pepper as needed.
8. Serve over egg noodles, mashed potatoes, or rice, and finish with chopped fresh parsley.

Nutrition Facts

• Calories: 485 kcal
• Carbs: 10 g
• Fat: 33 g
• Fiber: 1 g
• Protein: 36 g
• Sodium: 520 mg
• Sugar: 4 g

What to Serve With

• Creamy Mashed Potatoes
• Basmati Rice Pilaf
• Crispy Roasted Potatoes
• Broccoli With Garlic and Red Pepper Flakes
• Garlic Confit Bread

Expert Tips

• Let the mushrooms sit undisturbed at first so they brown instead of steaming.
• Keep the heat low after adding sour cream so the sauce stays smooth.
• Cook the chicken just to nearly done in the first step so it finishes in the sauce without drying out.

Substitutions

• Use boneless, skinless chicken thighs instead of chicken breasts for a slightly richer dish with a bit more cooking time.
• Swap the dry white wine for additional chicken broth if you want a softer acidity and no wine in the sauce.
• Replace sour cream with full-fat creme fraiche for a milder tang and a slightly more stable finish over low heat.

Storage

Store cooled stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in short microwave bursts, stirring between each, until hot. Freeze only if needed for up to 2 months, though the sour cream sauce may separate slightly after thawing.

FAQs

Can I make chicken stroganoff ahead?

Yes. Cook the recipe fully, cool it, and refrigerate it. Reheat over low heat so the sour cream sauce stays smooth.

What wine works best here?

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wine, which can throw off the savory balance.

Why cook the chicken and mushrooms separately?

Separate browning keeps the chicken from overcooking and lets the mushrooms develop deeper color before they release too much moisture.

Can I serve it without noodles?

Yes. Mashed potatoes, rice, or even crusty bread pair well with the creamy sauce and savory mushrooms.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 16

Ingredients

Cake

• 2 cups granulated sugar
• 1/4 cup salted butter, melted
• 1/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 3/4 cup unsweetened cocoa powder
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup strong brewed coffee
• 1 cup whole milk

Filling

• 1 7-ounce jar marshmallow creme
• 1/2 cup salted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon whole milk
• 1/8 teaspoon kosher salt

Chocolate Frosting

• 1/2 cup salted butter, softened
• 2 1/4 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

Directions

1. Heat the oven to 350 F. Grease a 9-by-13-inch metal baking pan and line it with parchment paper, leaving overhang on the long sides.
2. In a large bowl, beat the 2 cups sugar, 1/4 cup melted butter, 1/4 cup oil, 1 teaspoon vanilla, and 2 eggs until combined.
3. In a medium bowl, whisk together the 3/4 cup cocoa powder, 1 3/4 cups flour, 2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
4. Add half of the dry ingredients to the wet ingredients and mix just until combined. Mix in the 1 cup milk. Add the remaining dry ingredients, then pour in the 1 cup hot coffee and mix until the batter is smooth.
5. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
6. Let the cake cool completely in the pan.
7. To make the filling, beat the 1/2 cup softened butter until smooth and creamy. Add the 1 1/2 cups powdered sugar, 1 teaspoon vanilla, 1 tablespoon milk, and 1/8 teaspoon kosher salt, and beat until fluffy. Beat in the 7-ounce jar marshmallow creme until smooth.
8. Spread the filling evenly over the cooled cake. Refrigerate for 15 to 20 minutes so the layer firms slightly.
9. To make the frosting, beat the 1/2 cup softened butter until smooth. Add the 2 1/4 cups powdered sugar, 1/3 cup cocoa powder, 1/4 cup milk, 1 teaspoon vanilla, and 1/8 teaspoon kosher salt. Beat until smooth and fluffy.
10. Spread the frosting over the marshmallow layer. Chill briefly to help the layers set, then slice into bars.

Nutrition Facts

• Calories: 430 kcal
• Carbs: 61 g
• Fat: 20 g
• Fiber: 2 g
• Protein: 4 g
• Sodium: 280 mg
• Sugar: 46 g

Expert Tips

• Bring the eggs to room temperature so the batter mixes evenly and bakes with a more uniform crumb.
• Do not overmix once the flour goes in; mixing just until smooth keeps the cake tender instead of dense.
• Chill the marshmallow layer before frosting so the top layer spreads cleanly without dragging into the filling.
• For the classic snack-cake finish, reserve a spoonful of filling before spreading and pipe loops over the frosted top.

Substitutions

• Use hot water instead of strong brewed coffee if you want the same moist texture with a less pronounced chocolate depth.
• Replace whole milk in the filling with heavy cream for a slightly richer, firmer marshmallow layer.
• Swap salted butter for unsalted butter in any layer, then add a small extra pinch of kosher salt to keep the flavor balanced.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment between layers if stacking to protect the frosting. These bars freeze well; wrap individual pieces or the whole slab tightly, then freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I make these bars a day ahead?

Yes. The layers hold well overnight, and the chilled bars often slice even more cleanly the next day.

Why use coffee in the cake batter?

Coffee deepens the cocoa flavor without making the bars taste like coffee. Hot water still gives a moist, tender cake.

How do I get clean slices?

Chill the frosted bars until the top is set, then cut with a sharp knife wiped clean between slices.

Can I use a glass baking dish?

Yes, but glass may bake a little differently and can soften the edges. Start checking a few minutes before the full baking time.

• Prep Time: 20 minutes
• Cook Time: 32 minutes
• Total Time: 52 minutes
• Servings: 12

Ingredients

Cake

• 2 cups all-purpose flour
• 2 1/4 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup water
• 1/2 cup unsalted butter
• 3/4 cup creamy peanut butter
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons pure vanilla extract

Frosting

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon kosher salt
• 4 cups powdered sugar
• 1/4 cup heavy cream

Directions

1. Heat the oven to 350 F. Grease a 9-by-13-inch baking pan. In a large bowl, whisk together the 2 cups flour, 2 1/4 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt.
2. In a medium saucepan, combine the 1 cup water, 1/2 cup butter, and 3/4 cup peanut butter over medium heat. Cook, stirring, until the butter melts and the mixture is smooth. Remove from the heat.
3. In a small bowl, whisk together the 1/2 cup buttermilk, 2 eggs, and 2 teaspoons vanilla.
4. Pour the warm peanut butter mixture into the flour mixture and stir until mostly combined. Add the buttermilk mixture and whisk until the batter is smooth.
5. Pour the batter into the prepared pan and spread evenly. Bake until the cake is set and a toothpick inserted in the center comes out clean, 28 to 32 minutes.
6. Let the cake cool completely in the pan.
7. To make the frosting, beat the 1 cup softened butter and 1 cup peanut butter in a large bowl until smooth and creamy. Add the 2 teaspoons vanilla, pinch of salt, 4 cups powdered sugar, and 1/4 cup heavy cream. Beat on low until combined, then increase the speed and beat until light and fluffy.
8. Spread the frosting over the cooled cake before slicing and serving.

Nutrition Facts

• Calories: 676 kcal
• Carbs: 82 g
• Fat: 37 g
• Fiber: 2 g
• Protein: 9 g
• Sodium: 215 mg
• Sugar: 64 g

Expert Tips

• Whisk the dry ingredients well so the baking soda distributes evenly through the batter.
• Stir the warm peanut butter mixture until fully smooth before adding it to the bowl.
• Check the cake at the lower end of the baking time to avoid overbaking.
• Use an offset spatula to spread the frosting evenly over the cooled cake.
• Cool the cake completely before frosting so the frosting stays thick and spreadable.
• A hand mixer or stand mixer works best for beating the frosting until light and fluffy.

Substitutions

• Use smooth no-stir peanut butter in place of standard creamy peanut butter if needed.
• Use fine sea salt in place of kosher salt in the same measured amount.
• Use whole milk mixed with a small amount of lemon juice or vinegar in place of buttermilk.
• Use half-and-half in place of heavy cream for a slightly softer frosting.

Storage

Cover the cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let slices sit at room temperature for a short time before serving so the frosting softens slightly. For longer storage, wrap individual slices and freeze for up to 2 months.

FAQs

Can I make this cake ahead of time?

Yes. Bake the cake a day ahead, cool it completely, and frost before serving or refrigerate it already frosted.

Do I need to refrigerate peanut butter sheet cake?

It can sit at room temperature for up to 2 days if covered, but refrigerating keeps the frosting firmer for longer storage.

Can I use natural peanut butter?

It is not ideal here. Natural peanut butter can separate and make both the cake and frosting less consistent.

How do I know when the cake is done?

The center should look set, and a toothpick inserted in the middle should come out clean.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 24

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan or line it with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until smooth and creamy. Beat in 2 large eggs, one at a time, then mix in 2 teaspoons vanilla extract.
3. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 cups old-fashioned rolled oats, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, and 1 teaspoon baking powder.
4. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in 2 cups semisweet chocolate chips.
5. Transfer the dough to the prepared pan and press it into an even layer.
6. Bake until the top is golden brown and the center is set, 25 to 30 minutes.
7. Let cool completely in the pan before slicing into bars.

Nutrition Facts

• Calories: 220 kcal
• Carbs: 28 g
• Fat: 12 g
• Fiber: 1 g
• Protein: 3 g
• Sodium: 110 mg
• Sugar: 18 g

Expert Tips

• Beat the butter and sugars until fully smooth to prevent dense streaks in the finished bars.
• Stop mixing once the flour mixture disappears; overmixing can make the bars tougher and less tender.
• Check the center at 25 minutes. A few moist crumbs are fine, but wet batter means the bars need more time.
• The raw ingredient line included an alternative chocolate option, but a single choice was used here for consistency: semisweet chocolate chips.
• Cool the bars fully before cutting so the centers set and the chocolate stays in the bars instead of smearing across the knife.

Substitutions

• Use milk chocolate chips in place of semisweet chocolate chips for a sweeter bar with less bittersweet contrast.
• Swap light brown sugar for dark brown sugar for a deeper molasses flavor and slightly darker bars.
• Replace vanilla extract with the same amount of vanilla bean paste for a stronger vanilla aroma and visible specks in the dough.

Storage

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

FAQs

Can I use quick oats instead of rolled oats?

Quick oats absorb moisture differently and make the bars softer and less chewy. Rolled oats give the best texture here.

How do I know when the bars are done baking?

Look for a golden top and a center that no longer looks wet. A tester should come out with moist crumbs, not raw batter.

Why did my bars turn out dry?

Dry bars usually come from overbaking or packing too much flour into the measuring cup. Measure the flour lightly and start checking early.

Can I double this recipe?

Yes, but bake it in 2 separate 9-by-13-inch pans for even thickness and consistent baking.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Servings: 20

Ingredients

Cake

• 1 cup unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract

Frosting

• 1/2 cup unsalted butter
• 1/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 3 1/2 to 3 3/4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans, optional

Directions

1. Heat the oven to 350 F. Grease a 10-by-15-inch rimmed sheet pan or jelly roll pan.
2. To make the cake, combine 1 cup unsalted butter, 1 cup water, and 1/4 cup unsweetened cocoa powder in a medium saucepan over medium heat. Bring just to a boil, stirring until the butter is melted and the mixture is smooth.
3. Meanwhile, in a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt.
4. In a small bowl, whisk together 1/2 cup sour cream, 2large eggs, and 1 teaspoon vanilla extract.
5. Add the sour cream mixture to the flour mixture and stir just until combined. Pour in the hot cocoa mixture and stir until the batter is smooth.
6. Pour the batter into the prepared pan and spread evenly. Bake until the cake is set and a toothpick inserted in the center comes out clean, 18 to 22 minutes.
7. While the cake bakes, make the frosting. Combine 1/2 cup unsalted butter, 1/4 cup milk, and 1/4 cup unsweetened cocoa powder in a medium saucepan over medium heat. Bring just to a boil, stirring until smooth. Remove from the heat and whisk in 3 1/2 to 3 3/4 cups powdered sugar and 1 teaspoon vanilla extract until smooth. Stir in 1 cup chopped pecans.
8. Pour the warm frosting over the hot cake and spread evenly. Let cool until the frosting is set before slicing and serving.

Nutrition Facts

• Calories: 332 kcal
• Carbs: 46 g
• Fat: 16 g
• Fiber: 1 g
• Protein: 3 g
• Sodium: 126 mg
• Sugar: 35 g

Expert Tips

• Whisk the dry ingredients well so the baking soda and salt are evenly distributed.
• Do not overmix the batter after adding the hot cocoa mixture; stir only until smooth.
• Spread the frosting quickly after pouring because it begins to set as it cools.
• Use the lower amount of powdered sugar for a thinner frosting and the higher amount for a thicker, more set finish.
• Pour the frosting over the cake while both are still warm so it spreads evenly across the surface.

Substitutions

• Use Greek yogurt in place of sour cream in the cake batter.
• Swap chopped walnuts for the chopped pecans in the frosting.
• If needed, leave out the chopped pecans for a nut-free finish.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, cut into portions, wrap well, and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

Why is the frosting poured over the cake while it is hot?

The warm frosting spreads more easily and settles into a smooth, even layer over the hot cake before setting.

Can I make Texas sheet cake without pecans?

Yes. The pecans are optional, and the frosting will still set and taste classic without them.

What pan should I use for Texas sheet cake?

Use a 10-by-15-inch rimmed sheet pan or jelly roll pan, as directed, for the proper cake thickness.

Can I make this cake ahead?

Yes. Bake and frost the cake, then cover it once fully cooled. It keeps well for several days.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 6

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 2 tablespoons water
• 1 to 2 teaspoons honey
• 1 teaspoon fresh lemon juice
• 3 tablespoons finely grated Parmesan cheese
• 3/4 teaspoon garlic salt
• 3/4 teaspoon dried parsley
• 3/4 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1 pinch red pepper flakes
• freshly ground black pepper, to taste

Directions

1. Add 1/2 cup extra-virgin olive oil, 1/4 cup white wine vinegar, 2 tablespoons water, 1 to 2 teaspoons honey, and 1 teaspoon fresh lemon juice to a small bowl or jar. Whisk or shake until combined.
2. Add 3 tablespoons finely grated Parmesan cheese, 3/4 teaspoon garlic salt, 3/4 teaspoon dried parsley, 3/4 teaspoon dried basil, 1/8 teaspoon dried oregano, 1 pinch red pepper flakes, and freshly ground black pepper. Whisk or shake again until the dressing is well combined.
3. Taste and adjust with a little more honey for sweetness, white wine vinegar or fresh lemon juice for brightness, or black pepper as needed.
4. Use right away, or cover and refrigerate until ready to use. Let the dressing sit at room temperature for a few minutes and shake or whisk again before serving if it firms up in the refrigerator.

Nutrition Facts

• Calories: 131 kcal
• Carbs: 2 g
• Fat: 14 g
• Protein: 1 g
• Sodium: 184 mg
• Sugar: 1 g

What to Serve With

• Chopped Italian Salad With Salami, Beans, and Artichokes
• Italian Chopped Antipasto Salad
• Grinder Bean Salad with Salami and Peppers
• Crudités Platter

Expert Tips

• Use finely grated Parmesan so it disperses into the dressing instead of sinking in clumps.
• Shake the jar again just before serving, since the oil, vinegar, and cheese separate as the dressing sits.
• Taste the dressing on a leaf of lettuce rather than from a spoon to judge the acidity and salt level more accurately.
• Choose 1 teaspoon honey for a sharper dressing or 2 teaspoons for a rounder, slightly sweeter balance.
• If the dressing tastes too thick or intense after chilling, whisk in a small splash of water to loosen it.

Substitutions

• Extra-virgin olive oil can be replaced with avocado oil for a milder flavor and a slightly less peppery finish.
• White wine vinegar can be replaced with red wine vinegar for a deeper, sharper tang.
• Finely grated Parmesan cheese can be replaced with Pecorino Romano for a saltier, more assertive dressing.

Storage

Store the dressing in a tightly sealed jar or other airtight container in the refrigerator for up to 5 days. The oil may firm up when chilled, so let it sit at room temperature for a few minutes, then shake or whisk until smooth. Freezing is not recommended because the emulsion and cheese texture can separate.

FAQs

Can I make this dressing without a jar?

Yes. Whisk it in a small bowl until the oil and vinegar emulsify and the Parmesan is evenly distributed.

Why does the dressing separate after it sits?

Oil and vinegar naturally separate over time. The cheese and herbs also settle, so a quick shake or whisk brings it back together.

Is this dressing sweet?

Only lightly. The honey softens the acidity, but the overall flavor stays tangy and savory.

Can I use this as a marinade?

Yes. It works especially well for chicken and vegetables because the vinegar, oil, and seasonings coat evenly and add balanced flavor.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 85 minutes
• Servings: 12

Ingredients

Crust and Crumble Topping

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 1/2 cups all-purpose flour
• 1 pinch kosher salt

Filling

• 1 large egg
• 1/2 cup plain or vanilla greek yogurt, or sour cream
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour

Blueberry Layer

• 12 ounces blueberries, about 2 cups, fresh or frozen
• 1/3 cup granulated sugar, or up to 1/2 cup if the berries are tart
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch

Directions

1. Heat the oven to 350 F. Line an 8-inch square baking pan with parchment paper or grease it lightly.
2. In a medium bowl, stir together the 1/2 cup melted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 cups flour, and pinch of salt, if using, until crumbly and evenly combined.
3. Reserve about 3/4 cup of the crumble mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared pan. Bake until just lightly set, about 10 minutes.
4. While the crust bakes, whisk together the egg, heaping 1/2 cup Greek yogurt or sour cream, 1/3 cup granulated sugar, 2 teaspoons vanilla, and 1 tablespoon flour until smooth.
5. In another bowl, toss the 12 ounces blueberries, 1/3 cup sugar, 2 tablespoons lemon juice, and 2 teaspoons cornstarch until evenly coated. If using frozen blueberries, add them straight from the freezer without thawing.
6. Spread the filling evenly over the warm crust. Spoon the blueberry mixture evenly over the filling, then scatter the reserved crumble mixture over the top.
7. Bake until the top is lightly golden and the center looks set, about 45 to 55 minutes.
8. Let the bars cool completely in the pan, then refrigerate for at least 2 hours before slicing.

Nutrition Facts

• Calories: 197 kcal
• Carbs: 29 g
• Fat: 8 g
• Fiber: 1 g
• Protein: 3 g
• Sodium: 34 mg
• Sugar: 17 g

Expert Tips

• Line the pan with parchment for easier removal and neater slicing.
• If the blueberries are especially tart, use the higher amount of sugar listed for the fruit layer.
• Bake the crust until just lightly set, not browned, so it stays tender after the second bake.
• Chill the bars before slicing for the cleanest edges.

Substitutions

• Use sour cream instead of Greek yogurt in the filling.
• Use vanilla Greek yogurt instead of plain for a slightly sweeter filling.
• Use frozen blueberries instead of fresh; add them straight from the freezer.

Storage

Store the bars covered in the refrigerator for up to 5 days. For longer storage, chill until firm, slice, and freeze in an airtight container with parchment between layers for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use frozen blueberries?

Yes. Use them straight from the freezer and do not thaw first, which helps keep the blueberry layer from becoming too watery.

Can I use sour cream instead of Greek yogurt?

Yes. Sour cream can be used in the same amount and gives a similar creamy texture and tangy flavor.

Why do the bars need to chill before slicing?

Chilling helps the filling set and makes the bars easier to cut cleanly.

How do I know when the bars are done baking?

The crumble topping should be lightly golden and the center should look set, not wet or loose.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 18

Ingredients

• 1/2 cup unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 14-ounce can sweetened condensed milk
• 2 cups semisweet chocolate chips
• 1 cup chopped toasted nuts
• 1 cup sweetened shredded coconut
• 1/2 cup unsweetened shredded or flaked coconut

Directions

1. Heat the oven to 350 F. Pour the 1/2 cup melted butter into a 9-by-13-inch baking pan, tilting the pan so the butter coats the bottom evenly. Sprinkle the 1 1/2 cups graham cracker crumbs evenly over the butter. Pour the 14-ounce can sweetened condensed milk evenly over the crumbs.
2. Scatter the 2 cups chocolate chips evenly over the milk, then add the 1 cup nuts, 1 cup sweetened shredded coconut, and 1/2 cup unsweetened coconut in even layers. Press down gently with a fork to help the topping adhere.
3. Bake until the top is lightly golden and the bars are set, about 25 minutes.
4. Let cool completely in the pan before slicing into bars and serving.

Nutrition Facts

• Calories: 265 kcal
• Carbs: 28 g
• Fat: 16 g
• Fiber: 2 g
• Protein: 3 g
• Sodium: 75 mg
• Sugar: 21 g

Expert Tips

• Line the pan with parchment if you want easier lifting and slicing after cooling.
• Press the top lightly with a fork so the coconut and nuts adhere during baking.
• Cool the bars completely before slicing for the cleanest edges.
• For neater bars, chill briefly after cooling completely before cutting.

Substitutions

• Use walnuts or pecans for the nuts.
• Use all sweetened shredded coconut if unsweetened coconut is unavailable.
• Use milk chocolate chips instead of semisweet for a sweeter bar.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Place parchment between layers if stacking. Freeze well-wrapped bars for up to 2 months and thaw before serving.

FAQs

Why are my magic cookie bars falling apart?

They usually need more cooling time. Let the bars cool completely in the pan so the layers can firm up before slicing.

Can I make these bars ahead of time?

Yes. Bake them a day ahead, cool completely, and store covered at room temperature or in the refrigerator until ready to serve.

Do I need to grease the pan?

The melted butter coats the bottom of the pan, so no additional greasing is necessary for the written method.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8

Ingredients

• 1 pound short pasta, such as rotini, fusilli, or farfalle
• 1 cup basil pesto
• 1 pint cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella pearls, or chopped fresh mozzarella
• 1/3 cup red onion, thinly sliced
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup fresh basil, chopped, optional

Directions

1. Bring a large pot of generously salted water to a boil. Add the 1 pound pasta and cook until al dente according to the package directions. Drain, rinse briefly under cool water to stop the cooking, and transfer to a large bowl. Let cool for a few minutes.
2. Add the 1 cup pesto, 2 tablespoons olive oil, and 1 tablespoon lemon juice to the pasta and toss until evenly coated.
3. Add the 1 pint tomatoes, 8 ounces mozzarella, 1/3 cup red onion, and 1/4 cup Parmesan. Season with the 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then toss again until combined.
4. Taste and adjust with more salt, black pepper, or lemon juice as needed. Stir in the 1/4 cup fresh basil, if using.
5. Serve right away, or cover and refrigerate for about 30 minutes before serving.

Nutrition Facts

• Calories: 320 kcal
• Carbs: 28 g
• Fat: 18 g
• Fiber: 2 g
• Protein: 11 g
• Sodium: 360 mg
• Sugar: 3 g

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Lemon Dijon Baked Chicken Thighs Recipe
• Pan-Fried Chicken with White Wine Butter Sauce
• Grilled BBQ Chicken

Expert Tips

• Salt the pasta water well so the pasta is seasoned from the start.
• Let the pasta cool slightly before adding the pesto so it coats evenly.
• Taste again after chilling and adjust with more salt, black pepper, or lemon juice if needed.
• Toss again before serving if the salad has been refrigerated.

Substitutions

• Use rotini, fusilli, or farfalle interchangeably.
• Use chopped fresh mozzarella if mozzarella pearls are unavailable.
• Use cherry or grape tomatoes, depending on what you have.

Storage

Store covered in the refrigerator for up to 3 days. Stir before serving. If the salad seems dry, loosen it with a spoonful of pesto or a light drizzle of olive oil.

FAQs

Can I make pesto pasta salad ahead of time?

Yes. You can make it several hours ahead and refrigerate it. Toss again before serving and adjust the seasoning if needed.

Do I have to rinse the pasta?

For this recipe, yes. A brief rinse stops the cooking and helps cool the pasta so the salad comes together properly.

What pasta shape works best?

Short pasta shapes such as rotini, fusilli, and farfalle work best because they hold the pesto well and are easy to serve cold.

Can I serve this warm instead of cold?

Yes. You can serve it right after assembling while the pasta is still slightly warm, or chill it before serving.

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

Ingredients

• 1 1/2 pounds baby Yukon Gold or baby Dutch yellow potatoes, halved or quartered if large
• kosher salt
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 small shallots, finely diced
• 2 teaspoons Dijon mustard
• 2 teaspoons whole-grain mustard
• 1 teaspoon sugar
• 1 1/2 teaspoons apple cider vinegar
• 3 tablespoons finely chopped fresh parsley

Directions

1. Place the 1 1/2 pounds baby Yukon Gold or baby Dutch yellow potatoes in a large pot and cover with cold water by about 2 inches. Season the water generously with kosher salt and bring to a boil over high heat. Reduce the heat slightly and cook until the potatoes are fork-tender, 10 to 15 minutes.
2. Drain the potatoes and return them to the hot pot for 1 to 2 minutes so the excess moisture evaporates.
3. Meanwhile, heat the 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the 3 finely diced shallots and cook, stirring often, until softened and translucent, about 3 minutes.
4. Remove the skillet from the heat and stir in the 2 teaspoons Dijon mustard, 2 teaspoons whole-grain mustard, 1 teaspoon sugar, and 1 1/2 teaspoons apple cider vinegar until combined.
5. Add the warm potatoes and season with kosher salt. Toss gently until evenly coated.
6. Add the 3 tablespoons finely chopped fresh parsley and toss again. Serve warm or at room temperature.

Nutrition Facts

• Calories: 191 kcal
• Carbs: 25 g
• Fat: 9 g
• Fiber: 3 g
• Protein: 3 g
• Sodium: 320 mg
• Sugar: 2 g

What to Serve With

• Lemon Dijon Baked Chicken Thighs Recipe
• Pan-Fried Chicken with White Wine Butter Sauce
• Grilled Chicken Breasts With Simple Marinade
• Grilled Pork Chops With Honey Dijon Glaze

Expert Tips

• Salt the potato cooking water generously so the potatoes are seasoned throughout.
• Toss the potatoes while they are still warm so they absorb the mustard dressing more readily.
• Stir the mustard mixture off the heat to keep the dressing smooth and prevent it from separating.
• Halve or quarter any larger potatoes so they cook evenly with the smaller ones.
• Return the drained potatoes to the hot pot briefly so the dressing clings better and does not get watered down.

Substitutions

• Use all Dijon mustard or all whole-grain mustard if needed, keeping the total amount the same.
• Swap the butter for additional olive oil for a dairy-free version.
• Use finely minced red onion in place of the shallots for a sharper flavor.

Storage

Refrigerate leftover potato salad in an airtight container for up to 3 days. Serve chilled, let it come closer to room temperature, or warm it gently in a skillet over low heat. Stir before serving to redistribute the dressing.

FAQs

Can I make this potato salad ahead?

Yes. You can make it a few hours ahead and serve it at room temperature, or refrigerate it and gently rewarm before serving.

What kind of potatoes work best?

Baby Yukon Gold or baby Dutch yellow potatoes work best because they stay creamy and hold their shape after boiling.

Should I peel the potatoes?

No. This recipe is designed for baby potatoes with the skins left on for texture and structure.

Can I serve it cold?

Yes. It is best warm or at room temperature, but it can also be served chilled if you prefer.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes plus 5 hours freezing
• Servings: 12

Ingredients

Crust

• 30 chocolate sandwich cookies, such as Oreo, divided
• 5 tablespoons unsalted butter, melted

Filling and Topping

• 1 1/2 quarts vanilla bean ice cream, softened until spreadable
• 12 ounces hot fudge sauce, divided
• 1 1/2 cups roasted salted peanuts, divided
• 8 ounces whipped topping, thawed

Directions

1. Set aside 6 chocolate sandwich cookies for topping. Place the remaining 24 chocolate sandwich cookies in a food processor and pulse into fine crumbs. Transfer to a bowl, add 5 tablespoons unsalted butter, and stir until evenly combined. Press the crumb mixture firmly into the bottom of a 9-by-13-inch baking dish. Freeze until firm.
2. Spread the 1 1/2 quarts vanilla bean ice cream evenly over the chilled crust. Freeze until firm again, about 30 minutes.
3. Warm the 12 ounces hot fudge sauce just enough to loosen it, then let it cool slightly so it does not melt the ice cream. Spread about three-quarters of the hot fudge evenly over the ice cream layer, then sprinkle 1 cup of the roasted salted peanuts over the top. Freeze until set, about 15 to 20 minutes.
4. Spread the 8 ounces whipped topping evenly over the peanut layer. Drizzle the remaining hot fudge over the top, then crumble the reserved Oreo cookies over it. Sprinkle the remaining 1/2 cup roasted salted peanuts over the top.
5. Cover and freeze until firm enough to slice cleanly, at least 4 hours or overnight.
6. Let the cake sit at room temperature for 10 to 15 minutes before slicing and serving.

Nutrition Facts

• Calories: 520 kcal
• Carbs: 52 g
• Fat: 33 g
• Fiber: 2 g
• Protein: 7 g
• Sodium: 320 mg
• Sugar: 36 g

Expert Tips

• Line the baking dish with parchment if you want easier lifting and cleaner slices.
• Freeze the cake uncovered until the top is set, then cover tightly to help prevent ice crystals.
• Dip a knife in warm water and wipe it dry between cuts for neater slices.
• Let the ice cream soften just until spreadable, not melted, so the layers stay more distinct.
• Let the warmed hot fudge cool slightly before spreading so it does not melt the ice cream layer.

Substitutions

• Use dry-roasted salted peanuts or unsalted dry-roasted peanuts, depending on what you have.

Storage

Cover tightly and freeze for up to 1 week. For the best texture, keep the cake well wrapped so it does not absorb freezer odors. Let it stand at room temperature for 10 to 15 minutes before slicing if it is very firm.

FAQs

Can I make this ice cream cake ahead?

Yes. It is a strong make-ahead dessert because it needs several hours in the freezer before slicing.

How do I keep the hot fudge from melting the ice cream?

Warm it only enough to loosen, then let it cool slightly before spreading over the frozen ice cream layer.

Can I use a different pan?

A 9-by-13-inch baking dish works best for the listed quantities and gives the intended layer thickness.

How long should it sit before serving?

Let it stand at room temperature for 10 to 15 minutes so it slices cleanly without becoming too soft.

• Prep Time: 20 minutes
• Cook Time: 34 minutes
• Total Time: 54 minutes
• Servings: 12

Ingredients

Cake

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup whole milk
• 1/2 cup plain whole-milk Greek yogurt
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt

Strawberry Frosting

• 1 1/2 cups unsalted butter, softened
• 3/4 cup freeze-dried strawberries, crushed into a fine powder
• 4 cups powdered sugar
• 3 to 4 tablespoons heavy cream
• pinch of kosher salt

Directions

1. Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
3. In a large bowl, beat the 3/4 cup unsalted butter and 1 cup granulated sugar with a hand mixer until light and creamy, about 2 minutes. Add the 3 large eggs one at a time, beating well after each addition. Beat in the 2 teaspoons vanilla extract.
4. Add the 3/4 cup whole milk and 1/2 cup plain whole-milk Greek yogurt and mix until smooth. Add the flour mixture and mix just until combined and no dry streaks remain.
5. Spread the batter evenly in the prepared pan.
6. Bake until the cake is lightly golden and a toothpick inserted in the center comes out clean, 28 to 34 minutes. Let the cake cool completely in the pan before frosting.
7. To make the frosting, beat the 1 1/2 cups unsalted butter until smooth and creamy, about 2 minutes. Add the 3/4 cup freeze-dried strawberries, crushed into a fine powder, and mix until combined. Add the 4 cups powdered sugar, 3 tablespoons heavy cream, and a pinch of kosher salt. Beat until light and fluffy, adding the remaining 1 tablespoon heavy cream as needed for a spreadable texture.
8. Spread the frosting over the cooled cake, then slice and serve.

Nutrition Facts

• Calories: 463 kcal
• Carbs: 45 g
• Fat: 30 g
• Fiber: 1 g
• Protein: 4 g
• Sodium: 150 mg
• Sugar: 33 g

Expert Tips

• Beat the butter and sugar until truly light and creamy for the best cake texture.
• Mix the batter just until the flour disappears to keep the crumb tender.
• Start the frosting with 3 tablespoons heavy cream, then add the last tablespoon only if needed.
• Use freeze-dried strawberries crushed to a fine powder so the frosting stays smooth and spreadable.
• Cool the cake completely in the pan before frosting so the buttercream does not melt.

Substitutions

• Use sour cream in place of plain Greek yogurt in the cake batter.
• Use half-and-half in place of heavy cream for the frosting, adding only as needed for texture.

Storage

Cover the frosted cake and store at room temperature for up to 1 day, or refrigerate for up to 4 days. If refrigerated, let slices sit at room temperature for 20 to 30 minutes before serving so the cake and frosting soften.

FAQs

Can I make this cake ahead?

Yes. Bake the cake a day ahead, cool it completely, then cover and frost before serving. You can also refrigerate the frosted cake.

Can I use fresh strawberries in the frosting?

Freeze-dried strawberries work best because they add concentrated flavor without thinning the frosting. Fresh strawberries would add too much moisture.

Do I need parchment paper?

No. You can grease the pan well instead. Parchment simply makes release and cleanup easier.

How do I know when the cake is done?

The top should look lightly golden, and a toothpick inserted in the center should come out clean.

Can I freeze this cake?

Yes. Freeze the unfrosted cake, tightly wrapped, for up to 2 months. Thaw at room temperature, then frost before serving.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 16

Ingredients

Shortbread Base

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt

Coconut Topping

• 1 (11-ounce) bag soft caramels, unwrapped
• 3 tablespoons heavy cream
• 3 cups sweetened shredded coconut
• 1/2 teaspoon pure vanilla extract

Finishing

• 6 ounces dark or semisweet chocolate, melted
• flaky sea salt, optional

Directions

1. Heat the oven to 350 F. Grease a 9-inch square baking pan or line it with parchment paper.
2. To make the shortbread base, beat the 1 cup unsalted butter and 1/2 cup granulated sugar in a large bowl until smooth and creamy. Beat in the 1 teaspoon vanilla extract. Add the 2 cups all-purpose flour and 1/4 teaspoon kosher salt and mix just until a soft dough forms.
3. Press the dough evenly into the prepared pan. Bake until lightly golden around the edges and set in the center, 20 to 25 minutes. Let cool slightly.
4. Meanwhile, spread the 3 cups sweetened shredded coconut on a baking sheet. Toast in the oven, stirring once or twice, until lightly golden, 5 to 8 minutes. Let cool slightly.
5. To make the coconut topping, place the 1 (11-ounce) bag soft caramels and 3 tablespoons heavy cream in a medium saucepan over low heat. Cook, stirring often, until melted and smooth. Remove from the heat and stir in the 3 cups sweetened shredded coconut and 1/2 teaspoon vanilla extract until evenly coated.
6. Spread the coconut mixture over the warm shortbread base, pressing gently into an even layer.
7. Drizzle the 6 ounces melted dark or semisweet chocolate over the top. Sprinkle lightly with flaky sea salt, if desired.
8. Let cool completely, then chill for 20 to 30 minutes to help the bars set before slicing.

Nutrition Facts

• Calories: 285 kcal
• Carbs: 30 g
• Fat: 18 g
• Fiber: 2 g
• Protein: 2 g
• Sodium: 85 mg
• Sugar: 19 g

Expert Tips

• Toast the coconut before starting the topping so it is ready to stir in as soon as the caramels melt.
• Use a small offset spatula or the back of a spoon to press the topping into an even layer.
• Let the chocolate drizzle set slightly before slicing to keep the tops neat.
• Let the shortbread cool slightly, not fully, before adding the topping so the coconut mixture spreads more easily.
• Chilling before slicing helps the caramel layer firm up for cleaner edges.

Substitutions

• Use semisweet chocolate if you prefer a slightly sweeter finish than dark chocolate.
• Use parchment paper instead of greasing the pan for easier removal.
• Omit the flaky sea salt if you want a more classic sweet finish.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For the cleanest texture, let them sit at room temperature for a few minutes before serving. You can also freeze the sliced bars in a single layer, then transfer to a sealed container for up to 1 month.

FAQs

Can I make these bars ahead?

Yes. These bars are a good make-ahead dessert because the topping firms as they chill. Make them up to 1 day in advance and keep them refrigerated until ready to slice and serve.

Do I need to toast the coconut?

Yes, because the ingredient list specifies toasted coconut. Toasting deepens the flavor and gives the topping the classic Samoa-style taste.

Why should I chill the bars before slicing?

Chilling helps the caramel-coconut layer set so the bars cut more cleanly. It also keeps the topping from pulling away from the shortbread when sliced.

Can I use parchment paper in the pan?

Yes. The recipe allows either greasing the pan or lining it with parchment paper. Parchment makes it easier to lift out the bars before cutting.

• Prep Time: 15 minutes
• Cook Time: 34 minutes
• Total Time: 49 minutes
• Servings: 12

Ingredients

• 5 tablespoons unsalted butter
• 1 1/4 cups granulated sugar
• 2 large eggs, cold
• 1 large egg yolk, cold
• 1 teaspoon pure vanilla extract
• 1/3 cup neutral oil, such as vegetable or avocado oil
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon kosher salt
• 3/4 cup semisweet chocolate chips

Directions

1. Heat the oven to 325 F. Line an 8-inch square baking pan with parchment paper and lightly grease it if needed.
2. In a large microwave-safe bowl or small saucepan, melt the 5 tablespoons unsalted butter. Whisk in the 1 1/4 cups granulated sugar while the butter is still warm.
3. Add the 2 large eggs, 1 large egg yolk, and 1 teaspoon pure vanilla extract, then whisk vigorously until the mixture is smooth, slightly thickened, and glossy. Whisk in the 1/3 cup neutral oil until fully incorporated.
4. Add the 3/4 cup cocoa powder, 1/2 cup all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon kosher salt. Stir just until no dry streaks remain. Fold in the 3/4 cup semisweet chocolate chips.
5. Spread the batter evenly in the prepared pan. Bake until the brownies are set at the edges and a toothpick inserted near the center comes out with moist crumbs, 30 to 38 minutes.
6. Let the brownies cool completely in the pan before slicing for the cleanest edges and chewiest texture.

Nutrition Facts

• Calories: 234 kcal
• Carbs: 29 g
• Fat: 13 g
• Fiber: 2 g
• Protein: 3 g
• Sodium: 53 mg
• Sugar: 21 g

Expert Tips

• Whisk the eggs and sugar mixture vigorously to help create the shiny top and chewy texture.
• Stir the dry ingredients in just until combined so the brownies stay dense instead of cakey.
• Start checking near the lower end of the baking range to avoid overbaking.
• Let the brownies cool completely in the pan before slicing for the cleanest edges and chewiest texture.
• For even cleaner slices, chill the cooled brownies for 30 to 60 minutes before cutting.

Substitutions

• Use avocado oil or vegetable oil interchangeably for the neutral oil.
• Use semisweet or bittersweet chocolate chips depending on how sweet you want the brownies.
• Natural cocoa powder works best here. Dutch-process cocoa can be used, but the flavor will be slightly smoother and less sharp.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week. Freeze tightly wrapped brownies for up to 2 months, then thaw at room temperature before serving.

FAQs

Why are my brownies not chewy?

They were likely overbaked or overmixed after the flour was added. Pull them when the edges are set and the center still yields moist crumbs.

Can I use a different pan size?

An 8-inch square pan is best for the intended thickness. A larger pan will bake faster and produce thinner brownies.

Do I need a mixer for this recipe?

No. A whisk and bowl are enough. Vigorous whisking by hand helps create the glossy batter described in the recipe.

When should I slice the brownies?

Slice only after the brownies have cooled completely in the pan. This gives the cleanest edges and the chewiest final texture.

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

Ingredients

• 3 ripe mangos, diced
• 1 medium red bell pepper, chopped
• 1/2 cup red onion, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• 1 large lime, juiced
• 1/8 to 1/4 teaspoon kosher salt, to taste

Directions

1. In a serving bowl, combine 3 ripe mangos, 1 medium red bell pepper, 1/2 cup red onion, 1/4 cup fresh cilantro leaves, and 1 jalapeño. Drizzle with 1 large lime.
2. Stir until evenly combined, then season with 1/8 to 1/4 teaspoon salt.
3. Let the salsa rest for 10 minutes before serving so the flavors meld.

Nutrition Facts

• Calories: 37 kcal
• Carbs: 9 g
• Fiber: 1 g
• Sodium: 37 mg
• Sugar: 7 g

What to Serve With

• Carne Asada Tacos With Guacamole, Onion, and Cilantro
• Chicken Fajitas Recipe with Pineapple Lime Marinade
• Grilled Chicken Breasts With Simple Marinade
• Miso-Glazed Salmon Bowls With Crispy Rice

Expert Tips

• Dice the mango and pepper to a similar size for the best texture.
• Seed the jalapeño thoroughly for a milder salsa.
• Resting the salsa for 10 minutes helps the lime and salt draw out juices and blend the flavors.
• Choose ripe but still firm mangos so the salsa stays chunky.
• Start with the smaller amount of salt, then add more after tasting. You can also add a little more lime juice if needed.

Substitutions

• Use yellow bell pepper instead of red bell pepper for a similar crisp texture.
• Use parsley instead of cilantro if preferred.
• Use serrano in place of jalapeño for more heat.

Storage

Refrigerate mango salsa in an airtight container for up to 2 days. Stir before serving, as the fruit will release liquid as it sits. For the freshest texture, serve it the day it is made.

FAQs

Can I make mango salsa ahead of time?

Yes. Make it a few hours ahead and refrigerate it. Stir before serving because the mango will release juice as it sits.

How spicy is this salsa?

It is mildly spicy with one seeded jalapeño. For more heat, leave in some seeds or use a hotter chile.

What kind of mango works best?

Use ripe mangos that give slightly when pressed but still hold their shape when diced. Very soft mangos can turn mushy.

Can I serve this as a topping instead of a dip?

Yes. It works well over grilled chicken, fish, shrimp, tacos, and grain bowls.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 24

Ingredients

• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 2 cups old-fashioned rolled oats
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 cups seedless raspberry jam

Directions

1. Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan or line it with parchment paper.
2. In a large bowl, beat 1 1/2 cups unsalted butter and 1 1/2 cups packed light brown sugar until smooth and creamy. Beat in 1 1/2 teaspoons vanilla extract.
3. Add 2 1/2 cups all-purpose flour, 2 cups old-fashioned rolled oats, 3/4 teaspoon kosher salt, and 3/4 teaspoon baking soda and mix until crumbly and combined.
4. Press about two-thirds of the mixture firmly into the bottom of the prepared pan.
5. Spread 2 cups seedless raspberry jam evenly over the crust, leaving a small border around the edges.
6. Crumble the remaining oat mixture evenly over the top.
7. Bake until the top is lightly golden and the jam is bubbling around the edges, 32 to 38 minutes.
8. Let cool completely in the pan before slicing into squares.

Nutrition Facts

• Calories: 271 kcal
• Carbs: 35 g
• Fat: 14 g
• Fiber: 1 g
• Protein: 2 g
• Sodium: 95 mg
• Sugar: 20 g

Expert Tips

• Press the bottom crust firmly so it holds together after baking.
• Leave a small border when spreading the jam to help prevent bubbling over the edges.
• Distribute the topping loosely and evenly so the bars bake with a crisp crumble texture.
• Lining the pan with parchment paper makes it easier to lift out the cooled bars for clean slicing.
• For the neatest squares, cool completely before cutting and wipe the knife between slices if needed.

Substitutions

• Use seedless strawberry jam in place of seedless raspberry jam for a similar bar cookie.
• Use quick oats instead of old-fashioned rolled oats for a slightly finer crumble.
• Use dark brown sugar instead of light brown sugar for a deeper molasses flavor.

Storage

Store the cooled squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. You can also freeze the sliced squares in a sealed container with parchment between layers for up to 2 months.

FAQs

Can I use a different jam?

Yes. Seedless strawberry, blackberry, or apricot jam work well, but keep the quantity the same for the best texture.

Why do the bars need to cool completely?

Cooling allows the jam layer and buttery crust to set, which makes the squares easier to slice cleanly.

Can I make these ahead?

Yes. These bars hold well for several days, so they are a good make-ahead option for parties and holiday trays.

How do I know when they are done baking?

The top should be lightly golden and the jam should be bubbling around the edges of the pan.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Servings: 4

Ingredients

Skewers

• 8 ounces cremini or button mushrooms, stems trimmed
• 2 red onions, cut into wedges
• 2 zucchini, cut into thick rounds
• 3 bell peppers, any color, cut into 1-inch pieces
• 1 tablespoon olive oil, for brushing
• 1 tablespoon balsamic glaze or balsamic vinegar, for serving, optional

Garlic-Herb Sauce

• 1/3 cup olive oil
• 3 garlic cloves, minced
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro or more parsley
• 1 teaspoon chopped fresh rosemary
• 1 pinch kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Prepare the vegetables. Leave the 8 ounces mushrooms whole if they are small, and halve them if large. Cut the 2 red onions into wedges, the 2 zucchini into thick rounds, and the 3 bell peppers into 1-inch pieces.
2. To make the garlic-herb sauce, stir together the 1/3 cup olive oil, 3 garlic cloves, 3 tablespoons parsley, 2 tablespoons cilantro or more parsley, 1 teaspoon rosemary, pinch of kosher salt, and 1/4 teaspoon black pepper in a small bowl.
3. Thread the vegetables onto the skewers, alternating mushrooms, red onions, zucchini, and bell peppers. Brush them lightly with the 1 tablespoon olive oil.
4. Preheat a grill to medium-high heat. Grill the skewers, turning every few minutes, until the vegetables are tender and lightly charred in spots, 10 to 16 minutes total.
5. Transfer the skewers to a platter and brush with the garlic-herb sauce while still warm. Drizzle with the balsamic glaze or balsamic vinegar, if using, and serve.

Nutrition Facts

• Calories: 195 kcal
• Carbs: 12 g
• Fat: 16 g
• Fiber: 3 g
• Protein: 3 g
• Sodium: 90 mg
• Sugar: 7 g

What to Serve With

• Garlic Naan
• Basmati Rice Pilaf
• Greek Lemon Potatoes
• Grilled Chicken Breasts With Simple Marinade

Expert Tips

• Cut the vegetables into similarly sized pieces so they cook at about the same rate.
• Leave a little space between the vegetables on each skewer so the heat can circulate.
• Turn the skewers every few minutes for even charring.
• Brush the garlic-herb sauce onto the hot skewers right after grilling so the vegetables absorb more flavor.
• Leave small mushrooms whole, but halve larger ones so they thread more securely and cook more evenly.

Substitutions

• Use all parsley in place of the cilantro for a more classic herb sauce.
• Use button mushrooms in place of cremini if you want a slightly milder flavor.
• Use balsamic vinegar instead of balsamic glaze for a less sweet finish.

Storage

Refrigerate leftover skewers in an airtight container for up to 3 days. Remove the vegetables from the skewers first if that makes storage easier. Reheat in a skillet, on a grill pan, or in a 375 F oven until warmed through.

FAQs

Can I use metal skewers instead of wooden skewers?

Yes. If using metal skewers, skip the soaking step.

Can I make the garlic-herb sauce ahead?

Yes. Stir it together a few hours ahead and refrigerate it, then bring it to room temperature before brushing it onto the warm skewers.

How do I know when the vegetables are done?

They should be tender, lightly charred in spots, and easy to pierce while still holding their shape on the skewers.

Can I cook these without balsamic glaze?

Yes. The skewers are complete without it, and you can use a little balsamic vinegar instead.

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

Ingredients

Steaks

• 4 filet mignon steaks, about 12 ounces each
• 1/4 cup Worcestershire sauce
• steak seasoning, for generous seasoning

Garlic Butter

• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1 small shallot, minced
• 3/4 cup salted butter
• 1 tablespoon chopped fresh parsley

Directions

1. Remove the 4 filet mignon steaks from the refrigerator. Drizzle them all over with the 1/4 cup Worcestershire sauce, then season generously on all sides with steak seasoning. Let them sit at room temperature.
2. Prepare a two-zone grill with one cooler side and one hot side.
3. Meanwhile, make the garlic butter. In a small skillet over medium heat, cook the 1 tablespoon olive oil, 6 garlic cloves, and 1 small shallot for 2 to 3 minutes, until softened and fragrant. Add the 3/4 cup salted butter and stir until melted. Remove from the heat and stir in the 1 tablespoon parsley. Set aside.
4. Place the steaks on the cooler side of the grill, cover, and cook until the internal temperature reaches 115 F, 20 to 30 minutes, depending on thickness.
5. Increase the heat on the hot side of the grill to high. Brush the steaks with some of the garlic butter, then sear over direct heat for about 1 minute per side, until browned and crusty. Sear the edges briefly if needed. For medium-rare, the steaks should finish at about 130 to 135 F.
6. Transfer the steaks to a platter, brush with more garlic butter, and let them rest for 5 minutes before serving.

Nutrition Facts

• Calories: 946 kcal
• Carbs: 3 g
• Fat: 72 g
• Protein: 68 g
• Sodium: 649 mg
• Sugar: 1 g

What to Serve With

• Creamy Mashed Potatoes
• Greek Lemon Potatoes
• Elote Quinoa Salad With Cilantro Lime Dressing
• Grilled Caesar Salad

Expert Tips

• Pat the steaks dry before adding the Worcestershire sauce so the seasoning clings better.
• Keep the grill lid closed during the indirect stage to help maintain steady heat.
• A probe thermometer is the easiest way to keep filet mignon from overcooking during the low-heat stage.
• Thicker steaks may need a little more time on the indirect side to reach 115 F before searing.
• Watch closely during the final sear, since the butter can cause flare-ups over direct heat.

Substitutions

• Use another thick-cut beef tenderloin steak of similar thickness if filet mignon is unavailable.
• Use unsalted butter in place of salted butter and season the finished steaks to taste.
• Use finely minced onion in place of shallot for a slightly sharper butter.

Storage

Refrigerate leftover steak and garlic butter in separate airtight containers for up to 3 days. Reheat the steak gently in a low oven or covered skillet just until warmed through. Warm the butter separately over low heat before spooning it over the steak.

FAQs

Why cook the steaks on the cooler side first?

Cooking them gently first helps the interior cook more evenly before the final sear, which is especially helpful with thick filet mignon.

What internal temperature should I look for before and after searing?

Pull the steaks from the indirect side at about 115 F before the final sear. For medium-rare, they should finish at about 130 to 135 F after searing and resting.

How do I prevent flare-ups during searing?

Keep the hot side very hot but monitored, turn the steaks carefully, and move them briefly if the flames get too aggressive.

Can I cook filet mignon without a two-zone grill?

Yes. If you cannot set up a two-zone fire, grill the steaks over medium-high heat and turn them as needed to keep them from browning too quickly. Use an instant-read thermometer and pull them when they reach your desired doneness.

Can I make the garlic butter ahead of time?

Yes. Make it up to 2 days ahead and refrigerate it in an airtight container. Warm it gently over low heat before serving.

• Prep Time: 35 minutes
• Cook Time: 6 minutes
• Total Time: 41 minutes
• Servings: 4

Ingredients

Steak

• 1 1/2 pounds skirt steak
• kosher salt
• freshly ground black pepper

Salsa Verde

• 1/3 cup chopped fresh parsley
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 3 garlic cloves, grated or finely minced
• 1 teaspoon Calabrian chile paste
• 1 small shallot, finely diced
• 1 pinch kosher salt

Directions

1. Remove the 1 1/2 pounds skirt steak from the refrigerator 30 minutes before grilling. Pat it dry with paper towels.
2. Meanwhile, make the salsa verde. In a small bowl, stir together the 1/3 cup parsley, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 teaspoon dried oregano, 3 garlic cloves, 1 teaspoon Calabrian chile paste, and the shallot. Season with the pinch of kosher salt and set aside while the steak cooks.
3. Preheat a grill to high heat. Season the steak generously on both sides with kosher salt and black pepper.
4. Clean and lightly oil the grill grates. Grill the steak for 2 to 3 minutes per side, or until nicely charred and the internal temperature reaches about 130 F for medium-rare.
5. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it thinly against the grain and transfer it to a platter.
6. Spoon the salsa verde over the top and serve.

Nutrition Facts

• Calories: 315 kcal
• Carbs: 2 g
• Fat: 22 g
• Protein: 26 g
• Sodium: 420 mg

What to Serve With

• Greek Lemon Potatoes
• Crispy Roasted Potatoes
• Street Corn Pasta Salad
• Garlic Confit Bread

Expert Tips

• Pat the steak dry before grilling so it chars more effectively.
• Have the salsa verde ready before the steak goes on the grill, since skirt steak cooks very quickly.
• Use an instant-read thermometer if you have one and pull the steak at about 130 F for medium-rare.
• Let the steak rest before slicing so the juices stay in the meat.
• Slice skirt steak thinly against the grain for the most tender bite.

Substitutions

• Use flat iron steak in place of skirt steak and grill it to the same doneness, then slice it against the grain.
• Use white wine vinegar in place of red wine vinegar for a slightly lighter acidity.
• Omit the shallot if you like; the salsa verde will still be punchy and flavorful.

Storage

Refrigerate leftover steak and salsa verde in separate airtight containers for up to 3 days. Reheat the steak gently to avoid overcooking, then spoon the salsa verde over the top. Leftover steak is also good chilled and sliced thin for salads or sandwiches.

FAQs

Can I make the salsa verde ahead?

Yes. Make it several hours ahead and refrigerate it. Let it sit at room temperature for a few minutes before serving so the flavor is not muted from the cold.

What if I do not have a grill?

You can cook the steak in a very hot grill pan or cast-iron skillet, keeping the same quick cooking approach and target temperature.

Why slice skirt steak against the grain?

Slicing against the grain shortens the muscle fibers, which makes skirt steak more tender and easier to chew.

Can I cook the steak past medium-rare?

Yes, but skirt steak is best cooked hot and fast and not taken too far past medium-rare, or it can become firmer and less juicy.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

Steak

• 1 1/2 pounds flank steak
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano or Italian seasoning

Caprese Topping

• 1 cup cherry tomatoes, halved
• 6 to 8 ounces fresh mozzarella pearls or torn fresh mozzarella
• 2 tablespoons torn fresh basil
• 1 tablespoon olive oil
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper
• 1 to 2 tablespoons balsamic glaze, store-bought or homemade
  Quick balsamic glaze: Simmer 1 cup balsamic vinegar in a small saucepan over medium-low heat until reduced by about half and syrupy, 10 to 15 minutes. Let cool slightly before using.

Directions

1. In a shallow dish or zip-top bag, whisk together the 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried oregano or Italian seasoning. Add the 1 1/2 pounds flank steak and turn to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Preheat a grill to high heat. Remove the steak from the marinade and let any excess drip off.
3. Grill the steak for 4 to 5 minutes per side for medium-rare, depending on thickness. Transfer it to a cutting board and let it rest for 5 to 10 minutes.
4. Meanwhile, make the topping. In a medium bowl, toss the 1 cup cherry tomatoes with the 1 tablespoon olive oil, pinch of kosher salt, and pinch of black pepper. Add the 6 to 8 ounces mozzarella and 2 tablespoons basil and toss gently.
5. Slice the steak thinly against the grain and transfer it to a platter. Spoon the topping over the steak and drizzle with the 1 to 2 tablespoons balsamic glaze just before serving. Finish with more black pepper, if you like.

Nutrition Facts

• Calories: 430 kcal
• Carbs: 7 g
• Fat: 30 g
• Protein: 31 g
• Sodium: 560 mg
• Sugar: 5 g

What to Serve With

• Greek Lemon Potatoes
• Crispy Roasted Potatoes
• Grilled Zucchini With Lemon Zest
• Lemon Pearl Couscous Salad With Arugula and Feta

Expert Tips

• Pat the grill grates clean and oil them lightly before cooking so the steak releases more easily.
• Marinate the steak for at least 30 minutes for flavor, but keep it under 8 hours so the texture does not start to soften too much.
• Let the steak rest before slicing so the juices stay in the meat instead of running onto the cutting board.
• Slice flank steak thinly against the grain to keep it tender.
• Add the balsamic glaze just before serving so the topping stays fresh and the tomatoes do not get watery.

Substitutions

• Use skirt steak in place of flank steak and grill it to the same doneness, keeping in mind it may cook a little faster.
• Use Italian seasoning in place of dried oregano for a slightly more herby flavor.
• Use torn fresh mozzarella if mozzarella pearls are unavailable.
• Use burrata in place of fresh mozzarella for a richer, creamier finish. Spoon or tear it over the sliced steak just before serving instead of tossing it with the tomatoes.

Storage

Refrigerate leftover steak and topping in separate airtight containers for up to 3 days. The topping is best served fresh and may release liquid as it sits. Serve leftover steak cold in salads or sandwiches, or reheat it gently in a skillet over low heat.

FAQs

Can I cook this without an outdoor grill?

Yes. Cook the steak in a grill pan or cast-iron skillet over high heat for about the same amount of time, depending on thickness.

How long should I marinate flank steak?

Marinate it for at least 30 minutes and up to 8 hours. That gives the steak time to pick up flavor without changing the texture too much.

What internal temperature is best for this steak?

For medium-rare, pull the steak at about 130 F, then let it rest before slicing.

Can I make the topping ahead?

You can prep the tomatoes, mozzarella, and basil shortly before serving, but wait to add the balsamic glaze until the end.

Can I make homemade balsamic glaze?

Yes. Simmer 1 cup balsamic vinegar in a small saucepan until reduced by about half and syrupy, about 10 to 15 minutes. Let it cool slightly before drizzling over the steak.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Servings: 12

Ingredients

• 2 cups old-fashioned oats
• 1 cup finely grated carrots
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup or honey
• 1/3 cup almond butter or peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/3 cup raisins
• 1/3 cup chopped walnuts or pecans

Directions

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl, stir together the 2 cups oats, 1 cup grated carrots, 1/2 cup applesauce, 1/3 cup maple syrup or honey, 1/3 cup almond butter or peanut butter, 1 egg, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt until well combined. Fold in the 1/3 cup raisins and 1/3 cup chopped walnuts or pecans.
3. Scoop the dough into 12 mounds on the prepared pan and flatten slightly with the back of a spoon.
4. Bake until set and lightly golden at the edges, 14 to 17 minutes.
5. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

• Calories: 140 kcal
• Carbs: 17 g
• Fat: 7 g
• Fiber: 2 g
• Protein: 4 g
• Sodium: 80 mg
• Sugar: 8 g

What to Serve With

• Bacon and Gruyère Egg Bites
• Vanilla Blueberry Overnight Oats
• Classic Pancakes
• Maple Almond Butter Granola

Expert Tips

• Flatten the mounds evenly so the cookies bake at the same rate.
• Use finely grated carrots so they mix more evenly into the dough and help the cookies hold together.
• Let the cookies cool on the pan for the full 5 minutes so they firm up before transferring.
• For evenly sized cookies, use a cookie scoop or measuring cup to portion the dough.
• These cookies are meant to be soft and tender rather than crisp, so do not overbake them.

Substitutions

• Use honey in place of maple syrup if preferred.
• Use peanut butter in place of almond butter for a stronger nut flavor.
• Use chopped pecans in place of walnuts for a classic carrot cake pairing.

Storage

Store the cooled cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

FAQs

Can I make these ahead?

Yes. Bake the cookies, cool them completely, and store them in the refrigerator for up to 5 days.

Are these cookies crispy or soft?

They are soft and lightly chewy, with tender centers and lightly golden edges.

Can I use quick oats?

Old-fashioned oats give the cookies the best texture, but quick oats can work if that is what you have. The cookies will be softer and a little less textured.

Do I need to peel the carrots?

No. Peeling is optional, but peeled carrots give the cookies a smoother texture and a more uniform look.

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

Ingredients

• 12 ounces fusilli
• 1 pound ground chicken
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons unsalted butter
• 1 large shallot, finely diced
• 3 garlic cloves, finely chopped
• 1 tablespoon white miso paste
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan, plus more for serving
• 2 tablespoons finely chopped chives, plus more for serving, optional
• kosher salt
• freshly ground black pepper

Directions

1. Bring a large pot of generously salted water to a boil. Add the 12 ounces fusilli and cook until al dente according to the package directions. Reserve about 1 cup pasta water, then drain.
2. Meanwhile, melt the 2 tablespoons unsalted butter in a large skillet over medium heat. Add the 1 large shallot and cook until softened, 3 to 4 minutes. Stir in the 3 garlic cloves and cook for about 30 seconds, until fragrant.
3. Add the 1 pound ground chicken and cook, breaking it up with a spoon, until no longer pink and lightly browned. Season with kosher salt and black pepper. Add the 8 ounces mushrooms and cook until they release their moisture and begin to brown, 5 to 7 minutes.
4. Reduce the heat slightly and stir in the 1 tablespoon white miso paste until it dissolves into the mixture. Pour in the 3/4 cup heavy cream and simmer gently for 2 to 3 minutes, stirring, until slightly thickened.
5. Add the drained pasta, the 1/2 cup Parmesan, and a splash of the reserved pasta water. Toss until the sauce is glossy and coats the fusilli evenly, adding more pasta water as needed to loosen.
6. Stir in the 2 tablespoons chives and taste for seasoning. Serve hot with more Parmesan, black pepper, and chives over the top.

Nutrition Facts

• Calories: 640 kcal
• Carbs: 48 g
• Fat: 36 g
• Fiber: 3 g
• Protein: 31 g
• Sodium: 540 mg
• Sugar: 4 g

What to Serve With

• Kale Caesar Salad
• Garlic Confit Bread
• Garlic Lemon Broccolini
• Din Tai Fung–Style Green Beans

Expert Tips

• Cook the fusilli just to al dente so it finishes properly in the sauce without turning soft.
• Let the mushrooms brown after releasing their moisture for deeper flavor in the finished dish.
• Add the reserved pasta water a little at a time to control the final sauce consistency.
• Reserve the pasta water before draining so you can loosen the sauce as needed.
• White miso should be stirred in over slightly reduced heat so it blends smoothly into the skillet mixture.

Substitutions

• Use ground turkey in place of ground chicken for a similar texture and flavor.
• Use white button mushrooms for a milder flavor, or a mix of cremini and shiitake for a deeper, more savory flavor.
• Use Pecorino Romano instead of Parmesan for a saltier, sharper finish.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or saucepan over low heat with a small splash of water or cream to loosen the sauce. Freezing is not ideal because the cream sauce can separate after thawing.

FAQs

Can I use another pasta shape?

Yes. Penne, rigatoni, or rotini work well as long as you cook them to al dente and reserve some pasta water before draining.

What does the miso add to the sauce?

White miso adds savory depth and a gentle salty sweetness that rounds out the cream, chicken, and mushrooms without making the dish taste strongly fermented.

Can I make this ahead?

Yes, but it is best freshly made. You can prepare it a few hours ahead and reheat it gently with a splash of water or cream to bring the sauce back to a glossy consistency.

How do I know when the mushrooms are ready?

They will first release their moisture. Once that liquid cooks off, the mushrooms should begin to brown around the edges.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 4

Ingredients

Salad

• 2 pounds beets
• Olive oil, for roasting and drizzling
• 1/3 cup shelled pistachios, roughly chopped
• 2 tablespoons torn fresh mint leaves
• 1/2 teaspoon Aleppo pepper, plus more for serving
• kosher salt
• freshly ground black pepper

Whipped Ricotta

• 1 cup whole-milk ricotta
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• kosher salt
• freshly ground black pepper

Dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon Aleppo pepper
• kosher salt
• freshly ground black pepper

Directions

1. Heat the oven to 400 F. Trim and scrub the 2 pounds beets well. Place them on a large sheet of foil, drizzle with olive oil, and season lightly with salt and black pepper. Wrap tightly and place on a baking sheet. Roast until the beets are tender when pierced with a knife, about 45 to 70 minutes, depending on their size. Let cool until easy to handle, then rub off the skins with paper towels or your hands and cut into wedges or thick slices.
2. While the beets cool, make the whipped ricotta. Add the 1 cup whole-milk ricotta, 1 tablespoon olive oil, and 1 teaspoon lemon juice to a food processor with a pinch of salt and a few grinds of black pepper. Blend until smooth, creamy, and light.
3. Make the dressing by whisking together the 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon Aleppo pepper, a pinch of salt, and a few grinds of black pepper until smooth and emulsified. Taste and adjust as needed.
4. Spread the whipped ricotta on a serving plate or shallow platter. Arrange the beets over the ricotta, then spoon the dressing over the top. Scatter with the 1/3 cup chopped pistachios and 2 tablespoons torn fresh mint leaves, then finish with more Aleppo pepper and a light drizzle of olive oil before serving.

Nutrition Facts

• Calories: 257 kcal
• Carbs: 23 g
• Fat: 17 g
• Fiber: 5 g
• Protein: 8 g
• Sodium: 186 mg
• Sugar: 16 g

What to Serve With

• Pan-Seared Lamb Chops With Garlic Herb Butter
• Salmon En Papillote With Tomato Butter, Olives and Capers
• Lemon-Garlic Roasted Chicken Thighs With Mint Yogurt Sauce
• Garlic Confit Bread

Expert Tips

• Wear gloves when peeling cooked beets to avoid staining your hands.
• Let the beets cool just enough to handle so the skins rub off more easily.
• Spread the ricotta on the platter just before serving for the cleanest presentation.
• Roasting time will vary widely based on beet size, so start checking at 45 minutes.
• For the smoothest ricotta, blend until fully aerated, adding olive oil only if needed to loosen it.

Substitutions

• Use part-skim ricotta if whole-milk ricotta is unavailable, though the texture will be slightly less rich.
• Swap pistachios for toasted walnuts if needed for a similar crunchy finish.
• Use maple syrup instead of honey for a different but balanced sweetness.

Storage

Store the roasted beets, whipped ricotta, and dressing separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving for the best texture. Once dressed, the salad is best eaten the same day.

FAQs

Can I roast the beets ahead of time?

Yes. Roast and peel the beets up to 3 days ahead, then refrigerate them and let them sit at room temperature for a bit before assembling.

Do I have to use a food processor for the ricotta?

A food processor gives the lightest texture, but a blender can also work. If needed, whisk by hand for a looser, less airy result.

Should this salad be served warm or cold?

It works best slightly warm or at room temperature, which helps the beets stay flavorful against the cool whipped ricotta.

Can I use pre-cooked beets?

Yes. Pre-cooked beets work here, though the flavor may be slightly less sweet and concentrated than oven-roasted beets.

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

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 16 ounces mushrooms, sliced
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1 (16- to 18-ounce) package shelf-stable potato gnocchi
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan, plus more for serving
• 2 handfuls baby spinach

Directions

1. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add the 16 ounces sliced mushrooms and cook, stirring occasionally, until browned and their liquid has cooked off, about 8 to 10 minutes.
3. Add the 1 small finely chopped shallot, 2 minced garlic cloves, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Cook for 1 minute. Add the 1 (16- to 18-ounce) package shelf-stable potato gnocchi, 1 1/2 cups chicken or vegetable broth, and 1/2 cup heavy cream. Stir, bring to a simmer, then cover and cook until the gnocchi is tender, about 5 to 6 minutes.
4. Uncover and stir in the 1/3 cup grated Parmesan and the 2 handfuls baby spinach. Cook for 1 to 2 minutes more, until the sauce thickens slightly and the spinach wilts.
5. Serve with more Parmesan and freshly ground black pepper.

Nutrition Facts

• Calories: 430 kcal
• Carbs: 42 g
• Fat: 25 g
• Fiber: 3 g
• Protein: 11 g
• Sodium: 620 mg
• Sugar: 4 g

What to Serve With

• Lemon Garlic Kale Salad with Toasted Almonds
• Green Beans With Dijon and Thyme
• Parmesan Garlic Crostini
• Asparagus and Snow Peas With Tarragon

Expert Tips

• Let the mushrooms brown fully before adding the shallot for deeper flavor.
• Stir the mushrooms occasionally rather than constantly so they can develop better color.
• Add the Parmesan over lower heat if needed to help keep the sauce smooth.
• Shelf-stable potato gnocchi works best here because it cooks quickly and holds its shape well in the skillet.
• If the sauce reduces too much before the gnocchi is tender, add a small splash of broth.

Substitutions

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Swap the baby spinach for chopped kale, adding it with a little extra cooking time.
• Use Pecorino Romano instead of Parmesan for a sharper finish.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or in the microwave with a splash of broth or cream to loosen the sauce. Freezing is not ideal, since the cream sauce can separate and the gnocchi may soften too much.

FAQs

Can I make this with vegetable broth?

Yes. Vegetable broth works well and keeps the dish vegetarian while preserving the savory flavor.

Do I need to boil the gnocchi first?

No. The gnocchi cooks directly in the broth and cream in the skillet.

Can I leave out the spinach?

Yes. The dish still works well without it, though the spinach adds a little color and balance.

What kind of mushrooms work best?

Cremini or white mushrooms both work well here. Use whichever sliced mushrooms you have on hand.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4

Ingredients

Salad

• 1 cup pearl couscous
• 1 cup fresh peas
• 2 Persian cucumbers, thinly sliced
• 2 heaping handfuls arugula
• 1/2 cup chopped fresh mint
• 1/2 cup crumbled feta
• 1/2 cup chopped pistachios
• pickled red onions, for serving

Basil Dressing

• 1 cup packed fresh basil leaves
• 1/4 cup finely grated Parmesan
• 2 tablespoons pine nuts, pistachios, walnuts, or almonds
• juice of 2 lemons
• 1/2 cup extra-virgin olive oil
• kosher salt
• freshly ground black pepper

Directions

1. Bring a medium saucepan of salted water to a boil. Add 1 cup pearl couscous and cook according to package directions until tender. Drain, transfer to a large bowl, and drizzle with a little of the 1/2 cup extra-virgin olive oil. Toss and let cool slightly.
2. Meanwhile, bring a small saucepan of salted water to a boil. Add 1 cup fresh peas and cook until bright green and just tender, about 2 minutes. Drain and rinse briefly under cold water, then set aside.
3. To make the dressing, combine 1 cup packed fresh basil leaves, 1/4 cup finely grated Parmesan, 2 tablespoons pine nuts, pistachios, walnuts, or almonds, the juice of 2 lemons, the remaining extra-virgin olive oil, a pinch of kosher salt, and a few grinds of black pepper in a small food processor or blender. Blend until mostly smooth. Taste and season with more salt and black pepper as needed.
4. Add the peas, 2 thinly sliced Persian cucumbers, 2 heaping handfuls arugula, 1/2 cup chopped fresh mint, 1/2 cup crumbled feta, 1/2 cup chopped pistachios, and some pickled red onions to the bowl with the couscous. Drizzle with some of the dressing and toss gently to combine.
5. Transfer to a serving bowl or platter and top with more pickled red onions, extra feta, and more pistachios before serving.

Nutrition Facts

• Calories: 480 kcal
• Carbs: 35 g
• Fat: 33 g
• Fiber: 5 g
• Protein: 13 g
• Sodium: 420 mg
• Sugar: 5 g

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Miso-Maple Roasted Salmon
• Lemon-Garlic Roasted Chicken Thighs With Mint Yogurt Sauce
• Garlic Naan

Expert Tips

• Rinse the peas briefly under cold water to stop the cooking and keep their color bright.
• Let the couscous cool slightly before adding the arugula so the greens do not wilt too much.
• Dress the salad gradually and toss gently so the feta stays in soft crumbles.
• Cook the couscous just until tender so it stays distinct and does not become sticky in the salad.

Substitutions

• Use frozen peas in place of fresh peas and cook just until heated through and bright green.
• Use walnuts or almonds in the dressing if pine nuts or pistachios are unavailable.
• Use goat cheese in place of feta for a softer, tangier finish.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. If possible, store a little extra dressing separately and toss again before serving. The arugula will soften as it sits, but the salad will still be flavorful and fresh.

FAQs

Can I make this salad ahead of time?

Yes. You can cook the couscous, blanch the peas, and blend the dressing ahead. Assemble shortly before serving for the freshest texture.

Can I use frozen peas?

Yes. Frozen peas work well here. Boil them briefly until tender and bright green, then drain and cool as directed.

What kind of couscous should I use?

Use pearl couscous, also called Israeli couscous. Its larger shape gives the salad a tender, chewy texture.

How do I keep the salad from getting soggy?

Let the couscous cool slightly, drain the peas well, and add the dressing gradually. Toss just until coated.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

Lasagna

• 12 lasagna noodles, cooked, drained, and cooled
• 16 ounces stracciatella or whole-milk ricotta
• 1/2 cup freshly grated Parmesan, plus more for serving
• zest of 1 lemon, divided
• 2 tablespoons chopped fresh basil, plus more for serving
• olive oil, for drizzling
• freshly ground black pepper

Vegetables

• 1 bunch asparagus (about 8 ounces), trimmed and cut into 1-inch pieces
• 1 1/2 cups fresh or frozen peas
• kosher salt
• freshly ground black pepper
• 4 tablespoons unsalted butter

Directions

1. Bring a large pot of salted water to a boil. Cook the 12 lasagna noodles according to package directions until tender. Drain, rinse briefly with cool water, and lay flat on a lightly oiled sheet pan or parchment-lined surface so they do not stick.
2. Meanwhile, melt the 4 tablespoons unsalted butter in a large skillet over medium heat. Add the asparagus and peas, season with kosher salt and freshly ground black pepper, and cook until the asparagus is crisp-tender and the peas are bright green, about 3 to 5 minutes. Stir in half the lemon zest, then set aside to cool slightly.
3. To assemble, lay 3 lasagna noodles side by side on a serving platter or board. Spread some of the 16 ounces stracciatella or whole-milk ricotta over the noodles, season lightly with black pepper, and drizzle with olive oil. Spoon some of the asparagus and pea mixture over the top and finish with a little of the 1/2 cup Parmesan.
4. Repeat the layers 3 more times with the remaining noodles, cheese, vegetables, Parmesan, and a little olive oil.
5. Finish with the remaining asparagus and peas, the rest of the lemon zest, more Parmesan, the 2 tablespoons chopped fresh basil, a drizzle of olive oil, and black pepper.
6. Serve at room temperature.

Nutrition Facts

• Calories: 390 kcal
• Carbs: 31 g
• Fat: 23 g
• Fiber: 3 g
• Protein: 15 g
• Sodium: 420 mg
• Sugar: 4 g

What to Serve With

• Easy One-Pan Roast Chicken
• Butter Lettuce Salad With Green Goddess Dressing
• Grilled Chicken Breasts With Simple Marinade
• Garlic Confit Bread

Expert Tips

• Season each layer lightly so the finished platter tastes balanced throughout.
• Use a wide serving platter or board so the noodle layers stay neat and visible.
• Finish with extra Parmesan and basil just before serving for the freshest look.
• Lay the noodles flat after draining so they stay separate and easy to layer.
• Let the vegetable mixture cool slightly before assembling so the cheese stays creamy.

Substitutions

• Use burrata (two balls torn) instead of whole-milk ricotta or stracciatella.
• Use frozen peas instead of fresh peas.
• Use Pecorino Romano instead of Parmesan for a saltier finish.

Storage

Store leftovers tightly covered in the refrigerator for up to 2 days. For the best texture, keep the platter well covered so the noodles do not dry out. Serve chilled or let it sit at room temperature for a short time before serving again.

FAQs

Can I make this ahead?

Yes. Assemble it a few hours ahead, cover, and refrigerate. Let it sit briefly before serving so it is not too cold.

Do I have to bake this lasagna?

No. This version is assembled with cooked noodles and sautéed vegetables, then served at room temperature.

Can I use ricotta instead of stracciatella?

Yes. Whole-milk ricotta is a good substitute and keeps the same creamy layered style.

Can I serve it warm?

Yes, but it is intended to be served at room temperature.

• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 17 minutes
• Servings: 4

Ingredients

Salad

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups snap peas, trimmed
• 1 cup fresh or frozen peas
• kosher salt
• 1 (5-ounce) container arugula
• 1 ball burrata
• 1/4 cup chopped toasted pistachios
• fresh basil leaves
• freshly ground black pepper

Vinaigrette

• 2 tablespoons white wine vinegar or apple cider vinegar
• zest of 1 lemon plus 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 1 small garlic clove, finely chopped or grated
• 1 to 2 teaspoons honey
• 1/3 cup extra-virgin olive oil
• kosher salt
• freshly ground black pepper

Directions

1. Bring a large pot of well-salted water to a boil and fill a large bowl with ice water.
2. Add the 1 bunch asparagus and 2 cups snap peas to the boiling water and cook until bright green and crisp-tender, about 1 minute. Add the 1 cup fresh or frozen peas during the last 15 seconds, just to warm them through. Transfer everything to the ice bath and let cool for about 1 minute. Drain well and pat dry.
3. Meanwhile, make the vinaigrette. In a small bowl or jar, combine the 2 tablespoons white wine vinegar or apple cider vinegar, the zest of 1 lemon plus 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 small garlic clove, and 1 to 2 teaspoons honey with a pinch of kosher salt and a few grinds of black pepper. Whisk in the 1/3 cup extra-virgin olive oil until combined, or seal the jar and shake well.
4. Spread the 1 (5-ounce) container arugula on a large platter or in a shallow serving bowl. Top with the asparagus, snap peas, and peas.
5. Tear the 1 ball burrata into pieces and place it over the salad. Scatter the 1/4 cup chopped toasted pistachios and fresh basil leaves over the top.
6. Drizzle with some of the vinaigrette just before serving and finish with freshly ground black pepper. Serve with the remaining dressing on the side.

Nutrition Facts

• Calories: 287 kcal
• Carbs: 11 g
• Fat: 24 g
• Fiber: 4 g
• Protein: 8 g
• Sodium: 281 mg
• Sugar: 5 g

What to Serve With

• Marinated Skirt Steak
• Grilled Lemon Teriyaki Chicken
• Crispy Roasted Potatoes
• Pan-Fried Chicken with White Wine Butter Sauce

Expert Tips

• Make the vinaigrette ahead and refrigerate it separately until ready to serve.
• Do not overcook the vegetables; they should stay bright and crisp-tender.
• Assemble the salad just before serving for the best texture.
• Pat the blanched vegetables dry well so the dressing clings and the salad does not turn watery.
• Dress the salad lightly and serve the remaining vinaigrette on the side.

Substitutions

• Use apple cider vinegar instead of white wine vinegar.
• Use baby spinach instead of arugula for a milder base.
• Use toasted almonds or walnuts instead of pistachios.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. For the best texture, store any extra vinaigrette separately. The blanched vegetables and vinaigrette can be made ahead and refrigerated, then assembled with the arugula and burrata just before serving.

FAQs

Can I make this salad ahead?

Yes. Blanch the vegetables and make the vinaigrette ahead, then assemble the arugula, burrata, basil, and dressing just before serving.

Do I have to use an ice bath?

Yes. The ice bath quickly cools the vegetables and helps preserve their bright color and crisp-tender texture.

What does burrata add to the salad?

Burrata adds a creamy, rich contrast to the crisp vegetables and bright vinaigrette.

Can I serve all of the dressing at once?

You can, but lightly dressing the salad and serving extra on the side helps keep the greens from wilting too quickly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

Chicken and Skillet Base

• 4 boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 leeks, white and light green parts only, cleaned well, halved, and thinly sliced
• 1/2 teaspoon ground coriander
• 1/4 to 1/2 teaspoon red pepper flakes
• 3 to 4 garlic cloves, minced
• 1 cup pearl couscous
• 1/3 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
• 2 1/4 cups chicken broth

Finish

• 1 cup fresh or frozen peas
• 1/2 to 1 cup freshly grated Parmesan, crumbled feta, or goat cheese
• zest of 1 lemon
• juice of 1/2 lemon, plus more to taste
• 2 tablespoons chopped fresh dill or parsley, plus more for serving

Directions

1. Pat the 4 boneless, skinless chicken thighs dry and season all over with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.
2. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 to 6 minutes per side. Transfer to a plate.
3. Reduce the heat to medium and melt 2 tablespoons unsalted butter in the skillet. Add the 2 leeks and cook, stirring often, until softened, about 4 minutes. Stir in 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and 3 to 4 minced garlic cloves, and cook until fragrant, about 30 seconds.
4. Add 1 cup pearl couscous and cook, stirring, for 1 minute to lightly toast it. Pour in 1/3 cup dry white wine and cook until mostly reduced.
5. Add 2 1/4 cups chicken broth and bring to a simmer. Stir, then nestle the chicken back into the skillet. Cover and cook over medium-low heat until the couscous is tender and most of the liquid is absorbed, about 10 to 12 minutes.
6. Stir in 1 cup fresh or frozen peas, the zest of 1 lemon, the juice of 1/2 lemon, and 2 tablespoons chopped fresh dill or parsley. If using Parmesan, stir in 1/2 cup and add more to taste. If using feta or goat cheese, crumble it over the top before serving. Add a splash more broth if you want the couscous a little looser.
7. Taste and season with more kosher salt, black pepper, and lemon juice as needed. Finish with more herbs and cheese before serving.

Nutrition Facts

• Calories: 520 kcal
• Carbs: 30 g
• Fat: 30 g
• Fiber: 4 g
• Protein: 31 g
• Sodium: 760 mg
• Sugar: 6 g

What to Serve With

• Sheet-Pan Roasted Vegetables
• Lemon Garlic Kale Salad with Toasted Almonds
• Butter Lettuce Salad With Green Goddess Dressing
• Parmesan Garlic Crostini

Expert Tips

• Clean the leeks thoroughly before slicing, since grit often hides between the layers.
• Let the chicken brown well before removing it so the skillet develops more flavor.
• Toast the pearl couscous for the full minute to deepen its flavor before adding liquid.
• If the skillet looks dry at the end, loosen the couscous with a small splash of broth.
• Use the smaller amount of red pepper flakes for mild heat or the larger amount for more kick.

Substitutions

• Use parsley instead of dill for a milder herbal finish.
• If needed, replace the white wine with a little extra chicken broth.
• Use Parmesan for a richer, creamier finish, or feta or goat cheese for a tangier topping.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or in the microwave with a splash of broth to loosen the couscous. Freezing is not ideal, since the couscous can become too soft.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but cook them carefully so they do not dry out. Use boneless breasts and check for doneness as soon as they reach 165 F.

Do I have to use the wine?

No. You can replace the wine with a little more chicken broth and continue with the recipe as written.

What cheese works best here?

Parmesan melts into the couscous for a richer finish. Feta or goat cheese stay more distinct and add a tangier flavor.

Can I make this ahead?

Yes. Cook the dish fully, cool it, and refrigerate. Reheat with a splash of broth and add fresh herbs before serving for the best flavor.

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

Ingredients

Steak

• 2 ribeye steaks, about 1 to 1 1/2 inches thick
• kosher salt, to taste
• 2 teaspoons olive oil
• flaky sea salt, for serving

Garlic-Pepper Compound Butter

• 1/2 cup unsalted butter, softened
• 1 tablespoon whole black peppercorns, crushed
• 3 garlic cloves, finely minced or grated
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh lemon juice

Directions

1. Season the ribeye steaks generously with kosher salt on all sides. Place them on a plate or small rack and refrigerate uncovered for 12 to 24 hours. If the steaks are thinner, skip this step and season them just before grilling.
2. Remove the steaks from the refrigerator 20 to 30 minutes before grilling.
3. Meanwhile, make the compound butter. Crush the black peppercorns until coarsely cracked. In a small bowl, stir together the softened butter, peppercorns, garlic, parsley, and lemon juice until well combined. Scoop the butter onto a piece of plastic wrap or parchment, roll it into a log, and refrigerate until firm. You can also leave it in the bowl and spoon it over the steaks later.
4. Preheat a grill to high heat. Pat the steaks dry with paper towels, rub lightly with the olive oil, and season again lightly with kosher salt if needed.
5. Grill the steaks over direct high heat for 2 to 3 minutes per side to get a good sear. Move them to a cooler part of the grill or reduce the heat to medium and continue cooking until they reach your desired doneness. For medium-rare, remove the steaks from the grill at 125 F.
6. Top the hot steaks with slices or spoonfuls of the compound butter and tent loosely with foil. Let rest for 10 minutes.
7. Slice and finish with flaky sea salt before serving.

Nutrition Facts

• Calories: 520 kcal
• Carbs: 1 g
• Fat: 45 g
• Protein: 27 g
• Sodium: 420 mg

What to Serve With

• Creamy Mashed Potatoes
• Crispy Roasted Potatoes
• Creamed Spinach
• Classic Wedge Salad

Expert Tips

• Pat the steaks dry before oiling so they sear instead of steam on the grill.
• Keep the compound butter cold so it slices neatly and melts slowly over the hot steaks.
• Use a cooler grill zone after searing so the steaks can finish cooking without burning on the outside.
• Dry-brining overnight improves seasoning and helps dry the surface for better browning, but thinner steaks can be salted just before grilling.
• Pull the steaks at 125 F for medium-rare; the temperature will rise slightly during the 10-minute rest.

Substitutions

• Use strip steaks in place of ribeye, keeping the same thickness and grilling to the same target temperature.
• Use chives in place of parsley in the compound butter for a similar fresh flavor.
• Use coarsely ground black pepper in place of crushed peppercorns if needed, though the butter will have a finer texture.

Storage

Refrigerate leftover steak in an airtight container for up to 3 days. Refrigerate leftover compound butter separately for up to 5 days, or freeze it for longer storage. Reheat the steak gently to avoid overcooking, or serve thin slices cold.

FAQs

Can I skip the overnight dry brine?

Yes. If the steaks are thinner, season them just before grilling as directed. The overnight rest adds deeper seasoning and helps dry the surface, but the steaks will still cook well without it.

What internal temperature should I use for medium-rare?

Remove the steaks from the grill at 125 F for medium-rare. The temperature will rise slightly as they rest.

Can I make the compound butter ahead?

Yes. Make and chill it in advance, then slice or spoon it onto the hot steaks just before resting.

Do I need a two-zone grill setup?

It helps. Sear the steaks over direct high heat, then move them to a cooler area or lower the heat to finish cooking more evenly.

• Prep Time: 1 hour 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 2/3 cup whole-milk Greek yogurt
• 1 lemon, zested and juiced
• 3 garlic cloves, grated or finely minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 2 tablespoons olive oil

Directions

1. In a large bowl, whisk together 2/3 cup whole-milk Greek yogurt, lemon zest and lemon juice, garlic, cumin, paprika, oregano, kosher salt, freshly ground black pepper, honey, and olive oil until smooth.
2. Add the chicken and toss well to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
3. If using wooden skewers, soak them in water for 20 to 30 minutes before grilling. Thread the chicken onto skewers.
4. Preheat a grill to medium-high and oil the grates lightly. Grill the skewers, turning every few minutes, until the chicken is cooked through and lightly charred in spots, about 10 to 12 minutes total. The chicken should reach 165 F in the thickest pieces.
5. Transfer to a platter and serve with lemon wedges or a simple yogurt sauce, if you like.

Nutrition Facts

• Calories: 389 kcal
• Carbs: 6 g
• Fat: 23 g
• Protein: 38 g
• Sodium: 703 mg
• Sugar: 4 g

What to Serve With

• Greek Lemon Potatoes
• Basmati Rice Pilaf
• Kale Salad With Homemade Caesar Dressing
• Mint Yogurt Sauce

Expert Tips

• Cut the chicken into similar-size pieces so they cook at the same rate.
• Oil the grill grates well to help prevent the yogurt marinade from sticking.
• Turn the skewers every few minutes for even browning and light charring.
• Marinating closer to 8 hours gives deeper flavor, but 1 hour still works well.
• Leave a little space between pieces on each skewer so the chicken cooks evenly.

Substitutions

• Use boneless, skinless chicken breasts instead of chicken thighs, but grill carefully to avoid overcooking.
• Use plain full-fat yogurt in place of whole-milk Greek yogurt; the marinade will be slightly looser.
• Use lime zest and juice instead of lemon zest and juice for a slightly different citrus flavor.

Storage

Refrigerate leftover grilled chicken in an airtight container for up to 4 days. Remove the chicken from the skewers before storing, if easier. Reheat gently in the microwave or in a covered skillet over low heat until warmed through

FAQs

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast works well, but it cooks faster and can dry out more easily, so start checking for doneness early.

How long should I marinate the chicken?

Marinate for at least 1 hour or up to 8 hours. That gives the chicken good flavor and helps keep it tender.

Can I cook these skewers indoors?

Yes. A grill pan or broiler works well, though cooking times may vary slightly.

Do I need to soak wooden skewers?

Yes. Soak wooden skewers in water for 20 to 30 minutes before grilling to help reduce scorching.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6

Ingredients

Soup

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 zucchini, chopped
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 3/4 cup small pasta, such as ditalini
• 4 cups baby spinach or chopped kale
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon fresh lemon juice

Herb Ricotta

• 3/4 cup whole-milk ricotta
• 1 tablespoon chopped basil, parsley, or dill
• 1 teaspoon lemon zest
• pinch of kosher salt
• freshly ground black pepper, to taste

Directions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks and cook, stirring occasionally, until softened, 6 to 8 minutes. Add 2 minced garlic cloves and cook for 30 seconds more.
2. Pour in 6 cups chicken or vegetable broth and bring to a gentle simmer. Add 1 (15-ounce) can cannellini beans and 3/4 cup small pasta and cook for 6 minutes
3. Add 1 chopped zucchini and 1 bunch asparagus, then simmer until the vegetables begin to soften, about 3 minutes. Stir in 1 cup fresh or frozen peas and 4 cups baby spinach or chopped kale and cook until the greens are wilted and the vegetables are tender, 2 to 3 minutes more.
4. Season the soup with kosher salt, freshly ground black pepper, and 1 tablespoon fresh lemon juice.
5. Meanwhile, stir together 3/4 cup whole-milk ricotta, 1 tablespoon chopped basil, parsley, or dill, 1 teaspoon lemon zest, a pinch of kosher salt, and black pepper in a small bowl.
6. Ladle the soup into bowls and top each serving with a spoonful of herb ricotta.

Nutrition Facts

• Calories: 248 kcal
• Carbs: 28 g
• Fat: 10 g
• Fiber: 6 g
• Protein: 11 g
• Sodium: 668 mg
• Sugar: 6 g

What to Serve With

• Parmesan Herb Biscuits
• Parmesan Garlic Crostini
• Lemon Garlic Kale Salad with Toasted Almonds

Expert Tips

• Cut the onion, carrots, celery, and zucchini into similar-size pieces so they cook evenly.
• Keep the soup at a gentle simmer so the pasta cooks through without turning mushy.
• Add the greens near the end so they stay bright and tender.
• The pasta will absorb more broth as the soup sits, so loosen leftovers with a splash of broth or water when reheating.
• Stir the herb ricotta just before serving so it stays light and spoonable.

Substitutions

• Use vegetable broth for a vegetarian version.
• Use chopped kale in place of spinach.
• Use basil, parsley, or dill in the ricotta, depending on what you have.
• Use another small pasta shape, such as small shells or elbow pasta, in place of ditalini.

Storage

Refrigerate leftover soup and herb ricotta in separate airtight containers for up to 4 days. The pasta will absorb liquid as it sits, so add extra broth or water when reheating. Reheat the soup gently, then top with the ricotta before serving.

FAQs

Can I make this soup vegetarian?

Yes. Use vegetable broth in place of chicken broth.

Can I use kale instead of spinach?

Yes. Chopped kale works well and gives the soup a slightly heartier texture.

What pasta works best in this soup?

Small pasta shapes such as ditalini, small shells, or elbow pasta work best.

Can I make the herb ricotta ahead?

Yes. Mix it up to 1 day ahead and refrigerate it in a covered container. Stir before serving.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

Salad

• 1/3 cup hazelnuts
• 1 pound asparagus, trimmed
• 2 ounces pecorino, shaved or finely grated

Dressing

• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 2-3 grinds freshly ground black pepper, plus more to taste

Directions

1. Place 1/3 cup hazelnuts in a dry skillet over medium heat and cook, stirring often, until fragrant and lightly toasted, 3 to 5 minutes. Transfer to a cutting board or plate to cool slightly, then roughly chop.
2. Trim 1 pound asparagus, then slice it thinly on a sharp angle into bite-size pieces. Transfer to a large bowl.
3. In a small bowl, whisk together 1 teaspoon lemon zest, 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon kosher salt, and a few grinds of freshly ground black pepper until smooth.
4. Pour the dressing over the asparagus and toss well to coat.
5. Add the toasted hazelnuts and 2 ounces pecorino, then toss gently again.
6. Transfer to a serving bowl or platter and finish with more freshly ground black pepper and extra pecorino, if you like.

Nutrition Facts

• Calories: 190 kcal
• Carbs: 8 g
• Fat: 16 g
• Fiber: 3 g
• Protein: 6 g
• Sodium: 180 mg
• Sugar: 3 g

What to Serve With

• Pan-Fried Chicken with White Wine Butter Sauce
• Lemon Dijon Baked Chicken Thighs Recipe
• Miso-Maple Roasted Salmon
• Grilled Pork Chops With Honey Dijon Glaze

Expert Tips

• Slice the asparagus thinly so it stays tender and easy to eat raw.
• Toast the hazelnuts before chopping for the best flavor and crunch.
• Dress the asparagus just before serving to keep the texture crisp.
• Use a vegetable peeler for wide pecorino shavings or a fine grater for a more even coating.
• Taste after tossing and add more lemon juice, black pepper, or pecorino if needed.

Substitutions

• Use Parmesan in place of pecorino.
• Use almonds or walnuts in place of hazelnuts.
• Use maple syrup in place of honey.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day. The asparagus will soften as it sits, so this salad is best shortly after dressing. For make-ahead prep, slice the asparagus and prepare the dressing separately, then toss before serving.

FAQs

Can I make this salad ahead?

Yes. Slice the asparagus and make the dressing ahead, then toss everything together just before serving.

Do I need to cook the asparagus?

No. The asparagus stays raw in this salad and should be sliced thinly so it stays crisp and tender.

What kind of pecorino works best?

A firm aged pecorino works best because it shaves or grates easily and adds a salty finish.

Can I use another nut?

Yes. Almonds or walnuts both work well here.

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

Ingredients

Pasta

• 12 ounces rigatoni or other short pasta
• 2 cups peas, fresh or frozen, divided
• 2 cups packed baby spinach, plus more for folding in
• 1/2 cup grated Parmesan, plus more for serving
• 1/3 cup extra-virgin olive oil
• 1 garlic clove
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh basil or mint
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup pasta cooking water, plus more as needed

Directions

1. Bring a large pot of well-salted water to a boil. Add 12 ounces rigatoni or other short pasta and cook until al dente according to the package directions. During the last 2 minutes of cooking, add 1 1/2 cups peas. Reserve 1/4 cup pasta cooking water, then drain.
2. In a blender or food processor, combine the remaining 1/2 cup peas, 2 cups packed baby spinach, 1/2 cup grated Parmesan, 1/3 cup extra-virgin olive oil, 1 garlic clove, 2 tablespoons fresh lemon juice, 2 tablespoons chopped fresh basil or mint, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the reserved 1/4 cup pasta cooking water. Blend until mostly smooth. Add a little more pasta cooking water if needed to loosen the sauce.
3. Return the hot pasta and peas to the pot or transfer them to a large bowl. Add the green sauce and toss until the pasta is evenly coated.
4. Fold in a handful of additional baby spinach and let it wilt gently from the heat of the pasta.
5. Transfer to bowls or a serving platter and finish with more grated Parmesan before serving.

Nutrition Facts

• Calories: 512 kcal
• Carbs: 57 g
• Fat: 25 g
• Fiber: 6 g
• Protein: 15 g
• Sodium: 356 mg
• Sugar: 5 g

What to Serve With

• Kale Caesar Salad With Anchovy Dressing and Toasted Breadcrumbs
• Sheet-Pan Roasted Vegetables
• Garlic Confit Bread
• Grilled Lemon Teriyaki Chicken

Expert Tips

• Salt the pasta water well so the pasta and peas are seasoned from the start.
• Reserve the pasta cooking water before draining so you can loosen the sauce as needed and help it cling to the pasta.
• Blend the sauce until mostly smooth for a creamy texture with a little body from the peas and spinach.
• Fold in the extra baby spinach off the heat so it wilts gently instead of overcooking.

Substitutions

• Use another short pasta, such as fusilli, penne, or shells, in place of rigatoni.
• Use mint in place of basil.
• Use frozen peas in place of fresh peas.
• Omit the extra spinach at the end if you prefer.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.

FAQs

Can I use frozen peas?

Yes. Frozen peas work well here and can go straight into the pasta water and blender without thawing.

Do I need a blender for the sauce?

A blender or food processor works well for making the sauce mostly smooth.

Can I make this sauce ahead?

Yes. Blend the sauce up to 1 day ahead and refrigerate it until ready to use.

What pasta shape works best?

Rigatoni and other short shapes, such as fusilli or shells, hold the sauce especially well.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 6

Ingredients

Salad

• 2 pounds small red potatoes
• 1 small red onion, finely diced
• 2 celery stalks, finely diced
• 1/4 cup chopped dill pickles
• 2 tablespoons fresh lemon juice
• 2 hard-boiled eggs, chopped

Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh dill

Directions

1. Place the 2 pounds small red potatoes in a large pot and cover with cold, well-salted water. Bring to a boil, then reduce to a gentle simmer and cook until the potatoes are fork-tender, 12 to 18 minutes depending on size. Drain well and let cool just until easy to handle.
2. Cut the warm potatoes into halves or quarters, depending on size, and transfer to a large bowl. Sprinkle with the 2 tablespoons fresh lemon juice and toss gently so the potatoes absorb the flavor as they cool.
3. In a separate bowl, stir together the 1/2 cup mayonnaise, 1/2 cup sour cream or Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 cup chopped fresh dill until smooth.
4. Add the 1 small red onion, 2 celery stalks, 1/4 cup chopped dill pickles, and 2 hard-boiled eggs to the potatoes. Spoon the dressing over the top and fold gently until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving so the flavors meld. Taste and adjust with more salt, pepper, or lemon juice if needed before serving.

Nutrition Facts

• Calories: 260 kcal
• Carbs: 24 g
• Fat: 16 g
• Fiber: 3 g
• Protein: 5 g
• Sodium: 320 mg
• Sugar: 2 g

What to Serve With

• Grilled BBQ Chicken
• Lemon Dijon Baked Chicken Thighs Recipe
• Steakhouse Beef Kebabs
• Classic Buffalo Wings

Expert Tips

• Start the potatoes in cold water so they cook evenly from the center out.
• Let the potatoes cool just enough to handle so they stay warm when tossed with lemon juice.
• Dressing the potatoes with lemon juice while warm helps them absorb flavor before chilling.
• Cut the potatoes into similar sizes for even coating and a cleaner texture.
• Fold the dressing in gently to keep the potatoes from breaking apart.

Substitutions

• Use Greek yogurt in place of sour cream.
• Use dill relish in place of chopped dill pickles.
• Use white onion in place of red onion.

Storage

Store the potato salad covered in the refrigerator for up to 4 days. Stir gently before serving. If it thickens after chilling, loosen it with a small spoonful of sour cream or Greek yogurt. Do not leave it at room temperature for extended periods.

FAQs

Can I make this potato salad ahead of time?

Yes. It tastes even better after chilling, so making it several hours ahead or the day before works well.

Should I peel the red potatoes?

No. The skins are thin and tender, and they help the potatoes hold their shape in the salad.

Can I use larger red potatoes?

Yes. Cut them into evenly sized pieces after cooking so the salad has a similar texture.

Why add lemon juice to the warm potatoes?

Warm potatoes absorb the lemon juice more readily, which adds brightness throughout the salad.

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

Ingredients

• 2 cups packed basil leaves
• 1 to 2 cloves garlic, chopped
• 1/3 cup pine nuts or walnuts, toasted
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan cheese
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste

Directions

1. In a food processor, combine the basil, garlic, toasted pine nuts or walnuts, and lemon juice. Pulse several times until finely chopped.
2. With the machine running, slowly pour in the olive oil and process until the pesto is mostly smooth, stopping to scrape down the sides as needed.
3. Add the Parmesan and pulse just until combined. Season to taste with the kosher salt and black pepper.
4. Use right away, or transfer to a jar or airtight container. Smooth the top and cover with a thin layer of olive oil if storing to help keep the basil bright.

Nutrition Facts

• Calories: 174 kcal
• Carbs: 2 g
• Fat: 18 g
• Protein: 3 g
• Sodium: 103 mg

What to Serve With

• Grilled Chicken Breasts With Simple Marinade
• Sheet-Pan Roasted Vegetables
• Parmesan Garlic Crostini

Expert Tips

• Scrape down the sides of the food processor as needed so the pesto blends evenly.
• Add the Parmesan at the end and pulse briefly to keep the texture smooth but not gummy.
• Season only after blending, since Parmesan adds saltiness.
• Toast the nuts before blending for deeper flavor.
• A thin layer of olive oil on top helps slow browning during storage.

Substitutions

• Use walnuts if you do not have pine nuts.
• Use Pecorino Romano in place of Parmesan for a sharper flavor.
• Use 1 clove garlic for a milder pesto or 2 cloves for a stronger garlic flavor.

Storage

Transfer the pesto to a jar or airtight container, smooth the surface, and cover with a thin layer of olive oil. Refrigerate for up to 4 days. For longer storage, freeze in small portions and thaw in the refrigerator before using.

FAQs

Can I use walnuts instead of pine nuts?

Yes. Walnuts give the pesto a slightly earthier flavor while keeping a similar texture.

How do I keep basil pesto bright green?

Smooth the top after storing and cover it with a thin layer of olive oil. This helps limit air exposure and slows browning.

Can I make this without a food processor?

Yes, but the texture will be less smooth. Finely chop the ingredients and stir in the olive oil and Parmesan until combined.

What can I use basil pesto for?

Toss it with pasta, spread it on sandwiches, spoon it over chicken, or serve it with roasted vegetables and bread.

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

Ingredients

Crostini

• 1 baguette, sliced on the diagonal into 12 to 16 pieces
• 2 to 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small garlic clove, halved

Pea Topping

• 1 cup fresh peas
• zest and juice of 1 lemon
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh basil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 to 2 tablespoons extra-virgin olive oil

Assembly

• 1 cup whole-milk ricotta
• 1/3 cup hazelnuts, roughly chopped
• hot honey or regular honey, for drizzling
• extra-virgin olive oil, for drizzling
• additional lemon zest, for finishing
• kosher salt, to taste
• freshly ground black pepper, to taste

Directions

1. Preheat the oven to 400 F. Spread the chopped hazelnuts on a small sheet pan or oven-safe skillet and toast at 400 F until fragrant and lightly golden, about 5 to 7 minutes. Let cool slightly, then roughly chop.
2. Arrange the baguette slices on a sheet pan and brush both sides lightly with 2 to 3 tablespoons olive oil. Toast until golden and crisp at the edges, 10 to 12 minutes, flipping once halfway through. While still warm, rub the tops lightly with the cut side of the garlic clove.
3. Meanwhile, bring a small saucepan of salted water to a boil. Add the fresh peas and cook until bright green and tender, about 2 to 3 minutes. Drain, rinse briefly under cold water, and pat dry.
4. Transfer the peas to a bowl and lightly mash with a fork or potato masher until partly crushed but still chunky. Stir in the lemon zest and juice, mint, basil, 1 to 2 tablespoons olive oil, and a pinch of kosher salt and freshly ground black pepper.
5. In a small bowl, stir 1 cup whole-milk ricotta until smooth and creamy. Season with a small pinch of kosher salt and a little freshly ground black pepper.
6. To assemble, spread each toast with ricotta, then spoon the pea mixture over the top. Sprinkle with the toasted hazelnuts and finish with additional lemon zest, black pepper, and a light drizzle of olive oil or honey, if using.

Nutrition Facts

• Calories: 250 kcal
• Carbs: 24 g
• Fat: 14 g
• Fiber: 3 g
• Protein: 8 g
• Sodium: 230 mg
• Sugar: 4 g

What to Serve With

• Kale Salad With Homemade Caesar Dressing
• Lemon Pearl Couscous Salad With Arugula and Feta
• Creamy Tomato Soup
• Spring Greens Salad

Expert Tips

• Rub the garlic on the toast while the bread is still warm so the flavor adheres evenly.
• Pat the peas dry after rinsing so the topping does not become watery.
• Assemble the crostini shortly before serving to keep the bread crisp.
• The pea mixture should stay slightly chunky so the crostini keep texture.
• Toast the baguette just until crisp at the edges so it stays sturdy under the toppings.

Substitutions

• Use toasted almonds or pistachios instead of hazelnuts.
• Use whipped cottage cheese in place of ricotta for a tangier topping.
• Use thawed petite peas instead of standard frozen peas if preferred.
• Use regular honey if you do not want the heat of hot honey.

Storage

Store the toasted bread, pea mixture, and ricotta in separate airtight containers in the refrigerator for up to 2 days. Assemble just before serving. The toasts can be recrisped in a 350 F oven for a few minutes before topping.

FAQs

Can I make this recipe ahead?

Yes. Toast the bread and prepare the pea mixture and ricotta up to 1 day ahead. Store them separately and assemble just before serving.

Do I need to blanch the fresh peas?

Yes. A quick boil, about 2 to 3 minutes, keeps them tender and bright green while making them easier to mash.

Can I serve this cold?

Yes. The crostini can be served slightly warm or at cool room temperature, but assemble close to serving so the bread stays crisp.

What kind of honey works best?

Either hot honey or regular honey works well. Hot honey adds gentle heat, while regular honey keeps the flavor milder and sweeter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12

Ingredients

Cookie Bars

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1/2 teaspoon salt
• 1 2/3 cup all-purpose flour
• 1 tablespoon milk

Cream Cheese Frosting

• 2 ounces (1/4 cup) full-fat block cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Topping

• 2 to 3 tablespoons sprinkles

Directions

1. Heat the oven to 350 F. Grease or line an 8-inch square baking pan with parchment paper.
2. In a large bowl, beat the 1/2 cup unsalted butter and 1 cup granulated sugar until light and creamy. Beat in the 1 large egg, 1 1/2 teaspoons pure vanilla extract, and 1/4 teaspoon pure almond extract until smooth.
3. Add the 1/2 teaspoon salt and 1 2/3 cup all-purpose flour, then mix just until combined. Stir in the 1 tablespoon milk until the dough comes together into a thick, spreadable batter.
4. Press the dough evenly into the prepared pan. Bake until the top is set and the edges are lightly golden, about 18 to 22 minutes. Let the bars cool completely in the pan before frosting.
5. For the frosting, beat the 2 oz (1/4 cup) cream cheese and 1/4 cup unsalted butter until smooth. Add the 1 1/2 cups powdered sugar, 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1 tablespoon milk, then beat until creamy and spreadable.
6. Spread the frosting over the cooled bars, then scatter the 2 to 3 tablespoons sprinkles evenly over the top. Slice into bars and serve.

Nutrition Facts

• Calories: 214 kcal
• Carbs: 30 g
• Fat: 10 g
• Protein: 2 g
• Sodium: 110 mg
• Sugar: 21 g

Expert Tips

• Press the dough into the pan with lightly greased hands or an offset spatula for an even layer.
• Do not overmix after adding the flour or the bars can bake up dense.
• For neat slices, chill the frosted bars briefly before cutting.
• Cool the bars completely before frosting so the cream cheese frosting stays thick and spreadable.
• Line the pan with parchment for easier lifting and cleaner slicing.

Substitutions

• Use an additional 1/4 teaspoon vanilla extract in place of the almond extract for a milder flavor.
• Use sanding sugar in place of sprinkles for the topping.

Storage

Store the frosted bars in an airtight container in the refrigerator for up to 4 days. For cleaner texture, let them sit at room temperature for 10 to 15 minutes before serving. Unfrosted bars can be wrapped tightly and stored at room temperature for 2 days.

FAQs

Can I make these bars ahead?

Yes. Bake the bars a day ahead, cool completely, and frost before serving or refrigerate them already frosted.

Do I have to use almond extract?

No. Replace it with an additional 1/4 teaspoon vanilla extract for a classic vanilla sugar cookie flavor.

How do I know when the bars are done?

The top should look set and the edges should be lightly golden. Avoid overbaking to keep the bars soft.

Can I freeze sugar cookie bars?

Yes. Freeze unfrosted bars well wrapped for up to 2 months. Thaw, then frost and add sprinkles before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

Salad

• 8 ounces green beans, trimmed
• 8 ounces asparagus, trimmed and cut into 2-inch pieces
• 4 ounces sugar snap peas, strings removed if needed, halved lengthwise
• 1 cup fresh or frozen peas
• 5 ounces baby spinach or spring greens
• shaved Parmesan, optional

Dressing

• 1 small shallot, thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add 8 ounces green beans and cook for 2 minutes.
2. Add 8 ounces asparagus and cook for 1 to 2 minutes more, until both are crisp-tender. Add 4 ounces sugar snap peas and 1 cup fresh or frozen peas during the last 30 seconds to 1 minute.
3. Drain the vegetables and transfer them immediately to the ice water to stop the cooking. Once chilled, drain well and pat dry.
4. In a large bowl, whisk together 1 small thinly sliced shallot, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, if using, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Add the green beans, asparagus, sugar snap peas, peas, and 5 ounces baby spinach or spring greens to the bowl and toss gently to coat.
6. Transfer to a serving platter or bowl. Top with shaved Parmesan, if using, and serve chilled or at cool room temperature.

Nutrition Facts

• Calories: 160 kcal
• Carbs: 13 g
• Fat: 11 g
• Fiber: 4 g
• Protein: 5 g
• Sodium: 330 mg
• Sugar: 5 g

What to Serve With

• Lemon-Garlic Roasted Chicken Thighs With Mint Yogurt Sauce
• Miso-Maple Roasted Salmon
• Pan-Fried Chicken with White Wine Butter Sauce

Expert Tips

• Salt the blanching water well so the vegetables are seasoned from the start.
• Have the ice bath ready before cooking so the vegetables stop cooking immediately and stay bright green.
• Pat the blanched vegetables dry well so the dressing coats them instead of turning watery.
• If using frozen peas, add them straight to the boiling water during the last 30 seconds to 1 minute.

Substitutions

• Use baby spinach or spring greens, whichever you prefer.
• Use maple syrup instead of honey for the same touch of sweetness.
• Leave out the shaved Parmesan for a dairy-free version.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Add the shaved Parmesan just before serving for the best texture. If the salad has been refrigerated, toss it again before serving and adjust with a little more kosher salt or lemon juice if needed.

FAQs

Can I make this salad ahead of time?

Yes. Blanch and chill the vegetables and make the dressing ahead, then add the spinach or spring greens closer to serving for the freshest texture.

Can I use frozen peas?

Yes. Frozen peas work well here and can go straight into the boiling water during the last 30 seconds to 1 minute.

Do I have to use honey?

No. You can leave it out for a sharper lemon Dijon dressing or replace it with maple syrup.

Why do I need an ice bath?

The ice bath stops the cooking quickly so the vegetables stay crisp-tender and keep their bright green color.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 4

Ingredients

Salad

• 4 medium beets
• 2 to 3 citrus fruits, such as orange, blood orange, and grapefruit
• 2 ounces feta, crumbled
• 1/3 cup shelled pistachios, roughly chopped
• 2 tablespoons chopped fresh mint, plus small leaves for serving
• 1 small jalapeño or green chile, thinly sliced, optional

Dressing

• 1 tablespoon fresh lemon juice
• 1 tablespoon orange juice
• 1 teaspoon honey (or hot honey for more heat)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Directions

1. Heat the oven to 400F. Scrub 4 medium beets well, trim off any leafy tops if attached, and wrap them individually in foil. Roast until tender, 45 to 60 minutes depending on size. Let cool enough to handle, then peel and cut into wedges or thick slices.
2. While the beets cool, cut away the peel and pith from 2 to 3 citrus fruits, then slice them into rounds or cut them into segments.
3. In a small bowl, whisk together 1 tablespoon fresh lemon juice, 1 tablespoon orange juice, 1 teaspoon honey or hot honey, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Arrange the beets on a platter or plates and spoon a little dressing over them. Top with the citrus.
5. Scatter 2 ounces crumbled feta, 1/3 cup chopped pistachios, 2 tablespoons chopped fresh mint, and 1 small thinly sliced jalapeño or green chile, if using, over the top.
6. Drizzle with the remaining dressing and serve.

Nutrition Facts

• Calories: 190 kcal
• Carbs: 17 g
• Fat: 12 g
• Fiber: 5 g
• Protein: 5 g
• Sodium: 330 mg
• Sugar: 11 g

What to Serve With

• Miso-Maple Roasted Salmon
• Grilled Chicken Breasts With Simple Marinade
• Pan-Fried Chicken with White Wine Butter Sauce
• Couscous With Golden Raisins and Mint

Expert Tips

• Roast the beets ahead if needed so the salad comes together quickly at serving time.
• Let the beets cool before peeling and slicing so they hold their shape better.
• Cut away all the citrus pith for a cleaner look and less bitterness in the finished salad.
• Assemble the salad just before serving so the feta stays distinct and the citrus looks fresh.

Substitutions

• Use goat cheese instead of feta for a creamier, tangier finish.
• Use toasted walnuts or almonds instead of pistachios.
• Use parsley instead of mint for a different fresh herb flavor.
• Leave out the jalapeño for a milder salad.

Storage

Store the roasted beets, citrus, and dressing separately in the refrigerator for up to 2 days. Assemble just before serving for the best texture and appearance. Once dressed, the salad is best the same day.

FAQs

Can I roast the beets ahead of time?

Yes. Roast, peel, and cut the beets up to 2 days ahead, then refrigerate until ready to assemble.

What citrus works best in this salad?

A mix of orange, blood orange, and grapefruit gives the best balance of sweetness, color, and bitterness.

Do I have to use the jalapeño?

No. It is optional and adds only a little heat.

Can I serve this salad cold?

Yes. It can be served chilled or at cool room temperature.

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

Ingredients

• 1 cup couscous
• 1 cup chicken broth or vegetable broth
• 2 tablespoons extra-virgin olive oil, plus more as needed
• 1/4 teaspoon ground turmeric
• 1/3 cup golden raisins
• 1/3 cup sliced or slivered almonds, toasted
• 3 tablespoons chopped fresh mint
• 2 scallions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Directions

1. Bring 1 cupchicken broth or vegetable broth, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a boil in a small saucepan.
2. Stir in 1 cup couscous, cover, and remove from the heat. Let stand for 5 minutes.
3. Fluff the couscous with a fork and let it cool slightly so the grains separate.
4. Stir in 1/3 cup golden raisins, 1/3 cup toasted sliced or slivered almonds, 3 tablespoons chopped fresh mint, 2 scallions, and 1 tablespoon fresh lemon juice.
5. Taste and add more kosher salt, black pepper, extra-virgin olive oil, or fresh lemon juice as needed. Serve warm or at room temperature.

Nutrition Facts

• Calories: 222 kcal
• Carbs: 28 g
• Fat: 10 g
• Fiber: 2 g
• Protein: 5 g
• Sodium: 382 mg
• Sugar: 7 g

What to Serve With

• Lemon Dijon Baked Chicken Thighs Recipe
• Miso-Maple Roasted Salmon
• Pan-Fried Chicken with White Wine Butter Sauce
• Sheet-Pan Roasted Vegetables

Expert Tips

• Toast the almonds before you start so they stay crisp when stirred into the warm couscous.
• Let the couscous sit covered for the full 5 minutes, then fluff with a fork to keep the grains light instead of compact.
• If the raisins feel dry, soak them in hot water for 5 minutes and drain before adding so they stay plump in the finished dish.
• Taste after adding the lemon juice and herbs, then adjust with a little more kosher salt or olive oil if needed to round out the flavor.

Substitutions

• Use vegetable broth instead of chicken broth for a vegetarian version.
• Use chopped pistachios instead of almonds for a slightly richer, more buttery nut flavor.
• Use parsley or cilantro instead of mint for a different fresh herb finish.
• Use currants instead of golden raisins for a smaller dried fruit with a slightly less sweet flavor.

Storage

• Store cooled couscous in an airtight container in the refrigerator for up to 3 days.
• If it tightens up in the refrigerator, loosen it with a small drizzle of olive oil and a squeeze of lemon before serving.
• Serve chilled, at room temperature, or gently rewarmed, depending on how you are using it.

FAQs

Can I make this couscous ahead?

Yes. Make it up to 1 day ahead and refrigerate. Add a little olive oil or lemon juice before serving if it needs loosening.

Can I serve this cold?

Yes. It works warm, at room temperature, or chilled, which makes it useful for meal prep or buffets.

What type of couscous should I use?

Use regular couscous here. Pearl couscous needs different liquid amounts and a different cooking method.

How do I keep the couscous from clumping?

Let it rest covered, fluff it with a fork, and cool it slightly before adding the mix-ins.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Servings: 4

Ingredients

Salmon

• 6 salmon fillets, about 6 ounces each
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely grated or minced
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 2 teaspoons finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Black Rice

• 1 1/2 cups black rice
• water, as needed according to package directions
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1 to 2 tablespoons olive oil, for finishing
• 1 to 2 tablespoons fresh lime juice or lemon juice
• 2 to 3 tablespoons chopped fresh cilantro
• kosher salt and black pepper, to taste

For Serving

• 5 ounces arugula
• 1 to 2 tablespoons extra-virgin olive oil
• juice of 1/2 lemon
• prepared yogurt sauce, for serving
• lime wedges, for serving

Directions

1. Rinse the black rice well and cook according to package directions. Let the rice rest for 10 minutes, then fluff with a fork.
2. While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and 1/2 teaspoon ground cumin and cook for 30 seconds more. Fold the onion mixture into the cooked rice, then stir in 1 to 2 tablespoons olive oil, 1 to 2 tablespoons fresh lime juice or lemon juice, and the cilantro. Season with kosher salt and black pepper.
3. In a small bowl, stir together the 3 tablespoons extra-virgin olive oil, 4 garlic cloves, 1 tablespoon ground coriander, 1 1/2 teaspoons ground cumin, 2 teaspoons lime zest, 1 tablespoon fresh lime juice, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub the mixture all over the salmon and let it sit for 15 to 30 minutes.
4. Preheat a grill to medium-high and oil the grates. Grill the salmon for 6 to 8 minutes on the first side, then flip and cook for 1 to 2 minutes more, until the salmon is just cooked through and flakes easily.
5. Toss the arugula with 1 to 2 tablespoons extra-virgin olive oil, the juice of 1/2 lemon, and a pinch of salt and black pepper.
6. Spread the arugula on a serving platter or divide among plates. Spoon the black rice over the arugula, then top with the grilled salmon. Finish with yogurt sauce and serve with lime wedges.

Nutrition Facts

• Calories: 820 kcal
• Carbs: 43 g
• Fat: 50 g
• Fiber: 4 g
• Protein: 45 g
• Sodium: 780 mg
• Sugar: 3 g

What to Serve With

• Asparagus and Snow Peas With Tarragon
• Garlic Naan
• Tzatziki Recipe
• Quick Pickled Red Onions

Expert Tips

• Oil the grill grates well and let the salmon cook undisturbed on the first side so it releases more easily.
• Let the salmon sit with the spice rub for 15 to 30 minutes while the grill heats so the seasoning has time to settle onto the fish.
• Cook the salmon until it is just opaque and flakes easily, since it will dry out quickly if left on the grill too long.
• Toss the arugula just before serving so it stays fresh and does not wilt under the warm rice and salmon.
• Cook the black rice according to the package directions, since brands can vary quite a bit in timing and water absorption.
• If serving this for guests, keep the yogurt sauce, lime wedges, and platter components ready before the salmon comes off the grill so you can assemble and serve right away.

Substitutions

• Use lemon zest and lemon juice in place of the lime zest and lime juice for a slightly different citrus profile.
• Use baby spinach in place of arugula for a milder green base.
• Use white rice or brown rice in place of black rice, cooked according to package directions.
• Use cilantro in the yogurt sauce or as a garnish if you want to reinforce the flavor in the rice and salmon.

Storage

• Store leftover salmon, rice, and arugula in separate airtight containers in the refrigerator for up to 2 days.
• Reheat the rice gently in the microwave or on the stovetop with a splash of water.
• Enjoy the salmon cold, at room temperature, or reheated gently so it does not dry out.
• Dress fresh arugula and add yogurt sauce and lime only when serving.

FAQs

Can I cook the salmon indoors?

Yes. Cook it in a grill pan or heavy skillet over medium-high heat until it is browned and flakes easily.

Can I make the rice ahead?

Yes. Cook and season the rice up to 1 day ahead, then reheat gently before serving.

What kind of yogurt sauce works best?

A plain yogurt sauce with garlic, lemon, and herbs works well here. A tzatziki-style saucealso pairs nicely.

How do I know when the salmon is done?

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

Can I assemble this on a platter for guests?

Yes. Start with the dressed arugula, add the warm rice, then top with the salmon and finish with yogurt sauce and lime wedges just before serving.

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

Ingredients

• 2 pounds ground chicken
• 1 tablespoon Diamond crystal kosher salt, or 1 3/4 teaspoons Morton kosher salt
• 1 tablespoon fennel seeds, lightly crushed
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• freshly ground black pepper, to taste
• 1 to 2 teaspoons pure maple syrup, optional
• 1 tablespoon extra-virgin olive oil, plus more as needed

Directions

1. In a large bowl, combine 2 lbs ground chicken, the kosher salt, 1 tablespoon lightly crushed fennel seeds, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/4 to 1/2 teaspoon crushed red pepper flakes, freshly ground black pepper, and 1 to 2 teaspoons pure maple syrup, if using.
2. Mix until the seasonings are evenly distributed.
3. Divide the mixture into 10 equal portions and roll into balls. Place on a plate or baking sheet and chill for at least 10 minutes.
4. Heat 1 tablespoon extra-virgin olive oil, in a large skillet over medium heat.
5. Working in batches, add the chicken portions to the skillet and flatten into patties with an oiled flat-bottomed measuring cup or spatula.
6. Cook, turning once, until browned and cooked through, about 5 minutes total, adjusting the heat as needed so they do not brown too quickly.
7. Serve hot.

Nutrition Facts

• Calories: 170 kcal
• Carbs: 1 g
• Fat: 9 g
• Protein: 21 g
• Sodium: 420 mg

What to Serve With

• Classic Pancakes
• Overnight Sesame Bagel Breakfast Casserole
• Crispy Roasted Potatoes

Expert Tips

• Lightly oil the measuring cup or spatula before flattening so the chicken mixture releases cleanly.
• Keep the skillet over medium heat and lower it as needed if the patties brown too quickly before the centers are cooked through.
• Leave space between the patties in the skillet so they brown well instead of steaming.
• Chilling the portions before cooking helps the patties hold their shape and makes them easier to flatten.
• Cook in batches and add a little more olive oil as needed to keep the patties from sticking and to help them brown evenly.

Substitutions

• Use ground turkey in place of ground chicken for a similar texture and flavor.
• Use dried thyme in place of dried oregano for a slightly different herb profile.
• Skip the maple syrup for a more savory sausage patty.

Storage

• Refrigerate cooked patties in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat or in the microwave until heated through.
• To freeze, arrange the cooked patties in a single layer until firm, then transfer to a freezer-safe container or bag and freeze for up to 2 months.

FAQs

Can I make these ahead?
Yes. You can portion and chill the patties ahead of time, then cook them when ready to serve.

Do I have to use maple syrup?
No. The maple syrup is optional and adds only a light sweetness.

How do I know the patties are done?
The patties should be browned on both sides and cooked through to an internal temperature of 165 F.

Can I freeze these patties?
Yes. Freeze the cooked patties in a freezer-safe container for up to 2 months.

Can I use these for breakfast sandwiches?
Yes. These patties work well for breakfast sandwiches and can be made slightly larger and flatter if you want them to fit English muffins or biscuit sandwiches better.

1. Spring Burrata Salad With Lemon Vinaigrette

This fresh spring salad combines asparagus, peas, arugula, burrata, pistachios, and basil with a bright lemon vinaigrette. Get the recipe forSpring Burrata Salad With Lemon Vinaigrette.

2. Raw Asparagus Salad With Lemon and Pecorino

Asparagus, Parmesan, and a sharp lemony dressing make this raw asparagus salad crisp, bright, and easy to serve alongside spring dinners. Get the recipe for Raw Asparagus Salad With Lemon and Pecorino.

3. Spring Greens Salad

Tender greens, herbs, and a light vinaigrette come together in a simple spring salad that works with just about any meal. Get the recipe forSpring Greens Salad.

4. Orzo Salad With Asparagus, Peas, and Crispy Shallots

Asparagus and peas give this orzo salad a clear spring feel, while crispy shallots add crunch and extra flavor. Get the recipe for Orzo Salad With Asparagus, Peas, and Crispy Shallots.

5. Spring Pea and Pearl Couscous Salad With Feta and Pistachios

Pearl couscous, sweet peas, cucumbers, arugula, feta, pistachios, and pickled red onions come together in a fresh spring salad with a bright basil dressing. Get the recipe forSpring Pea and Pearl Couscous Salad With Feta and Pistachio.

6. Strawberry Spinach Salad With Poppy Seed Dressing

Sweet strawberries, tender spinach, and poppy seed dressing make this salad especially good for spring. Get the recipe for Strawberry Spinach Salad With Poppy Seed Dressing.

7. Mediterranean Orzo Salad With White Beans, Artichokes, and Feta

White beans, artichokes, and feta make this orzo salad hearty enough for lunch while still keeping a bright, fresh feel. Get the recipe forMediterranean Orzo Salad With White Beans, Artichokes, and Feta.

8. Asparagus and Shaved Parmesan Salad With Lemon

This simple asparagus salad leans on lemon and Parmesan for a fresh, sharp side that fits early especially well. Get the recipe for Asparagus and Shaved Parmesan Salad With Lemon.

9. Butter Lettuce Salad With Radishes and Green Goddess

Butter lettuce, crisp radishes, and creamy Green Goddess give this salad the cool, herb-forward feel you want in spring. Get the recipe for Butter Lettuce Salad With Radishes and Green Goddess.

10. Cucumber Avocado Salad With Feta and Dill

Cucumber, avocado, feta, and dill keep this salad cool, creamy, and clean-tasting without feeling heavy. Get the recipe for Cucumber Avocado Salad With Feta and Dill.

11. Shaved Carrot Salad With Citrus Miso-Ginger Dressing

A bright citrus dressing and crisp shaved carrots make this one especially good when you want something fresh and crunchy. Get the recipe for Shaved Carrot Salad With Citrus Miso-Ginger Dressing.

12. Farro Salad With Roasted Spring Vegetables

Roasted spring vegetables and chewy farro make this a little heartier while still keeping the produce front and center. Get the recipe for Farro Salad With Roasted Spring Vegetables.

13. Farro Salad with Feta and Cucumber

Lemon, cucumber, and feta lighten up farro for a grain salad that still feels right for the season. Get the recipe for Farro Salad With Feta and Cucumber.

14. Arugula Salad With Couscous

Peppery arugula and couscous turn this into an easy spring side that works with grilled chicken, fish, or simple dinners. Get the recipe for Arugula Salad With Couscous.

15. Lemon Orzo Salad With Tomatoes and Feta

Tomatoes, feta, and lemon give this orzo salad a bright, fresh flavor that pairs easily with chicken, fish, or other spring dinners. Get the recipe for Lemon Orzo Salad With Tomatoes and Feta.

16. Spring Pasta Salad With Asparagus and Peas

Asparagus and peas give this spring pasta salad its seasonal identity and make it a good fit for lunch, dinner, or potlucks. Get the recipe for Spring Pasta Salad With Asparagus and Peas.

17. Roasted Beet and Citrus Salad With Feta and Pistachios

Roasted beets, citrus, feta, and pistachios make this colorful salad bright, fresh, and substantial enough for spring lunches or sides. Get the recipe for Roasted Beet and Citrus Salad With Feta and Pistachios.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 8

Ingredients

Custard

• 10 large eggs
• 2 1/2 cups half-and-half
• 6 oil-packed Calabrian chiles, drained, seeded, and minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Casserole

• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 1 pound day-old sesame bagels, cut into bite-size pieces
• 1 bunch curly kale, stemmed and chopped
• 1 pint cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 3 green onions, thinly sliced
• 8 ounces fresh mozzarella, shredded
• 1 cup shredded Parmesan
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Grease a 9-by-13-inch baking dish with olive oil. In a large bowl, whisk together the 10 eggs, 2 1/2 cups half-and-half, and 6 minced Calabrian chiles with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
2. Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Spread half of the bagel pieces in the prepared baking dish. Top with half of the kale, half of the cherry tomatoes, half of the basil, half of the green onions, half of the mozzarella, and half of the Parmesan. Repeat with the remaining bagels, kale, tomatoes, basil, green onions, mozzarella, and Parmesan.
4. Pour the egg mixture evenly over the casserole, pressing the bagels down lightly so they absorb the custard. Cover and refrigerate overnight.
5. The next day, remove the casserole from the refrigerator and let it stand at room temperature for 20 to 30 minutes while the oven heats to 350 F.
6. Bake uncovered until the casserole is set, puffed, and golden on top, 45 to 55 minutes. Let stand for 10 minutes before slicing and serving.

Nutrition Facts

• Calories: 470 kcal
• Carbs: 28 g
• Fat: 29 g
• Fiber: 2 g
• Protein: 24 g
• Sodium: 720 mg
• Sugar: 5 g

What to Serve With

• Crispy Roasted Potatoes
• Oven-Baked Bacon
• Quick Salsa
• Honey-Lime Fruit Salad With Mint

Expert Tips

• Cut the bagel pieces into similar-size pieces so the casserole bakes evenly.
• Season the kale lightly, since the Parmesan adds saltiness.
• Let the casserole rest before slicing so the custard can set.
• Day-old bagels absorb the custard better than fresh bagels.
• If the top browns too quickly, loosely tent the dish with foil near the end of baking.

Substitutions

• Use another sturdy day-old bagel variety if sesame bagels are unavailable.
• Swap spinach for kale and cook just until wilted.
• Use low-moisture mozzarella in place of fresh mozzarella for a firmer casserole.

Storage

Cool leftovers completely, then cover and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm larger portions in a 325 F oven until heated through. This casserole is not ideal for freezing, as the custard and tomatoes can become watery after thawing.

FAQs

Can I assemble this the same day?
Yes. Let the casserole sit for at least 30 minutes after adding the custard so the bagels can absorb some of the liquid before baking.

How do I know when the casserole is done?
The center should look set, the top should be golden, and a knife inserted near the middle should come out mostly clean.

Can I use fresh bagels?
You can, but day-old bagels work better because they absorb the custard more evenly and help the casserole hold its structure.

Can I make it less spicy?
Yes. Reduce the Calabrian chiles to suit your taste while keeping the rest of the ingredients the same.

• Prep Time: 25 minutes
• Cook Time: 58 minutes
• Total Time: 83 minutes
• Servings: 9

Ingredients

Pudding

• 3 teaspoons baking soda, divided
• 10 ounces Medjool dates, pitted and coarsely chopped
• 1 1/2 cups all-purpose flour, plus more for the pan
• 1/4 teaspoon fine salt
• 5 tablespoons unsalted butter, softened, plus more for the pan
• 1 1/4 cups toasted walnut pieces
• 1 cup packed dark brown sugar
• 1 tablespoon instant espresso powder
• 1 tablespoon pure vanilla extract
• 2 large eggs, lightly beaten

Dark Toffee Sauce

• 6 tablespoons unsalted butter
• 1 1/2 cups heavy cream
• 3/4 cup packed dark brown sugar
• 3 tablespoons molasses
• 3/4 teaspoon pure vanilla extract
• 1 large pinch flaky sea salt

Directions

1. Heat the oven to 325F. Butter an 8-inch square baking pan, line the bottom with parchment paper, then butter and flour the parchment and sides of the pan.
2. To make the sauce, melt the 6 tablespoons unsalted butter in a medium saucepan. Whisk in the 1 1/2 cups heavy cream, 3/4 cup packed dark brown sugar, and 3 tablespoons molasses. Bring to a low boil and cook, whisking occasionally, until the sauce darkens to a reddish-brown color and thickens slightly, about 7 to 8 minutes. Remove from the heat and stir in the 3/4 teaspoon pure vanilla extract and 1 large pinch flaky sea salt.
3. Bring 1 1/4 cups water to a boil. Remove from the heat, stir in 1 teaspoon baking soda, then add the 10 ounces Medjool dates. Stir and let cool.
4. In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, remaining 2 teaspoons baking soda, and 1/4 teaspoon fine salt.
5. Scatter the 1 1/4 cups toasted walnut pieces evenly over the bottom of the prepared pan. Pour about 3/4 cup of the dark toffee sauce over the walnuts, just enough to coat them lightly.
6. In a large bowl, beat the 5 tablespoons softened unsalted butter with the 1 cup packed dark brown sugar, 1 tablespoon instant espresso powder, and 1 tablespoon pure vanilla extract until well combined. Beat in the 2 large eggs. Stir in the cooled date mixture along with its soaking liquid.
7. Add the dry ingredients and stir just until combined. Pour the batter into the prepared pan.
8. Bake until the pudding is set and a tester inserted in the center comes out clean, about 45 to 50 minutes.
9. Let cool in the pan for 15 minutes. Invert onto a rimmed platter and let cool for 15 minutes more.
10. Cut into squares and serve warm with the remaining dark toffee sauce for drizzling.

Nutrition Facts

• Calories: 549 kcal
• Carbs: 69 g
• Fat: 30 g
• Fiber: 3 g
• Protein: 5 g
• Sodium: 279 mg
• Sugar: 49 g

Expert Tips

• Chop the dates into small, even pieces so they soften quickly and blend more evenly into the batter.
• Stir the batter only until the flour disappears to keep the pudding tender.
• Let the pudding rest before inverting so it releases more cleanly from the pan.
• Use a rimmed platter or baking sheet for inverting to catch any sauce that runs over.
• Keep the sauce warm before serving, since it thickens slightly as it cools and is easier to spoon or drizzle when warm.

Substitutions

• Use pecans in place of the toasted walnut pieces for a similar nutty topping.
• Light brown sugar can replace dark brown sugar in both the pudding and sauce, though the flavor will be lighter and less rich.
• Strong brewed coffee can replace the instant espresso powder if stirred into the warm date mixture.
• Omit the walnuts for a nut-free version.

Storage

Store cooled sticky toffee pudding, covered, in the refrigerator for up to 4 days. Refrigerate the sauce separately in an airtight container for up to 5 days. Rewarm the pudding and sauce gently before serving.

FAQs

Can I make sticky toffee pudding ahead?
Yes. Bake the pudding and make the sauce up to 1 day ahead, then rewarm both gently before serving.

Do I have to use Medjool dates?
Medjool dates work especially well here because of their soft texture and rich sweetness, but other soft pitted dates can also work if chopped finely.

Why is there sauce in the pan before baking?
The sauce coats the walnuts and helps create the sticky top once the pudding is inverted after baking.

Can I skip the walnuts?
Yes. The pudding will still bake properly, but the finished top will have less texture.

Can I freeze sticky toffee pudding?
Yes. Wrap individual portions tightly and freeze for up to 2 months. Thaw in the refrigerator and warm before serving. Freeze the sauce separately in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Servings: 4

Ingredients

• 8 boneless, skinless chicken thighs
• 2 tablespoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 12 medium shallots, peeled
• 2 cups dry white wine, such as pinot grigio or sauvignon blanc
• 2 tablespoons Dijon mustard
• 2 fresh tarragon sprigs
• 2 cups cherry tomatoes, halved
• juice of 1 lemon
• 1 tablespoon unsalted butter

Directions

1. Pat the 8 boneless, skinless chicken thighs dry. In a small bowl, combine the 2 tablespoons all-purpose flour, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Lightly coat the chicken on both sides with the flour mixture.
2. Melt the 2 tablespoons unsalted butter in a large skillet or sauté pan over medium heat. Add the chicken and cook until lightly browned on both sides, about 4 to 5 minutes per side. Transfer to a plate.
3. Add the 12 medium shallots to the skillet and cook, stirring occasionally, until they soften and begin to brown, about 10 minutes.
4. Pour in the 2 cups dry white wine and stir in the 2 tablespoons Dijon mustard until smooth. Add the 2 fresh tarragon sprigs and bring to a simmer.
5. Return the chicken to the skillet. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through and the shallots are very tender, about 25 to 30 minutes.
6. Stir in the 2 cups cherry tomatoes and the 1 lemon juice. Simmer uncovered for 3 to 5 minutes, until the tomatoes soften slightly and the sauce reduces a bit.
7. Remove the pan from the heat and stir in the 1 tablespoon unsalted butter until melted and glossy. Remove the tarragon sprigs and serve the chicken with the shallots and sauce spooned over the top.

Nutrition Facts

• Calories: 543 kcal
• Carbs: 14 g
• Fat: 27 g
• Fiber: 2 g
• Protein: 41 g
• Sodium: 1380 mg
• Sugar: 6 g

What to Serve With

• Creamy Mashed Potatoes
• Basmati Rice Pilaf
• Garlic Lemon Broccolini
• Parmesan-Crusted Brussels Sprouts

Expert Tips

• Pat the chicken dry well so the flour coating browns instead of steaming.
• Turn the shallots occasionally so they soften evenly without scorching.
• Whisk the Dijon into the wine thoroughly before simmering so the sauce stays smooth.
• Choose a skillet or sauté pan large enough to hold the chicken in a single layer for even browning.
• If the wine reduces quickly during the covered simmer, add a small splash of water to maintain enough sauce in the pan.

Substitutions

• Use chicken breasts instead of chicken thighs, but reduce the covered simmer time to avoid overcooking.
• Use dry vermouth in place of the dry white wine for a similar savory sauce.
• Use fresh thyme sprigs instead of tarragon sprigs for a different but compatible herbal flavor.

Storage

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat until warmed through. Add a small splash of water if the sauce has thickened too much. This dish is best refrigerated rather than frozen because the sauce can lose its texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes. Use boneless chicken breasts and simmer just until they reach doneness, since they cook faster and can dry out more easily.

Do I have to peel all the shallots?

Yes. Peeling them helps them soften properly and gives the finished dish a smoother, more polished texture.

What kind of white wine works best?

A dry white wine such as pinot grigio or sauvignon blanc works well. Avoid sweet wines, which can make the sauce taste unbalanced.

Can I make this ahead?

Yes. Cook it fully, cool, and refrigerate. Reheat gently on the stovetop so the chicken stays tender and the sauce does not break.