Recipes

See simple, easy-to-follow recipes for everything you love to eat, and all the dishes you want to try. We have recipes for tried-and-true classics, trendy dishes, cocktails—amaretto sour or mai tai, anyone?—and more. With our step-by-step recipes and ingredient lists, you'll be cooking up a tasty storm in no time.

Easy Breakfast, Lunch, and Dinner Recipes

11 High-Protein Vegan Breakfast Ideas That Will Keep You Full Until Lunch

Eggs? Never heard of ‘em.
By Samantha Leffler

25 Fast, Healthy (and Delicious!) Breakfast Ideas

These healthy breakfast ideas are quick to prepare. Enjoy them at home—or as you're sprinting out the door.
By Kimberly Holland

30 High-Protein Dinner Ideas

Bid farewell to protein shakes and protein powder with this roundup of high-protein recipes and foods that you can make from scratch. Dishes include a meaty Shepherd's pie and whole-grain minestrone.
By Betty Gold

12 Winter Soups You Can Make With 10 Ingredients or Less

Because trips to the grocery store are overrated.
By Samantha Leffler

42 Perfect Pasta Recipes You'll Want to Make for Dinner Tonight (and Every Night)

Few pantry staples are as crowd-pleasing as pasta, and we have the easy pasta recipes with all different types of pasta to prove it. From kids to college students to Tuscans and everyone in between, pasta is always the right answer when someone asks, "What's for dinner?"   Why? Because pasta pairs well with so many different foods, flavor profiles, and types of cuisine. Here, we've rounded up the deliciously simple pasta recipes every home cook or pasta lover should have in their repertoire. Options range from crowd-pleasing classics like decadent macaroni and cheese and linguine with garlic and soppressata to fresh takes on pasta salad recipes (eggplant!) and healthier spins on nonna's noodle dishes.   Whatever type of noodle dish inspires your palette, we promise you'll have a delicious dinner on the table in minutes with these easy pasta recipes.  RELATED: How to Cook Pasta Perfectly Every Time
By Betty Gold

Pineapple Upside-Down Cake

29
This is one instance where we like to use canned fruit instead of the fresh stuff because those rings are oh so perfect and just screaming for maraschino cherries. But if you’ve got wicked knife skills, by all means, go ahead and slice and core a fresh pineapple to use. You might want to grab a friend when it comes time to invert: slow cooker inserts can be heavy and you’ll need to hold another plate to catch the cake when you invert it. We think pineapple’s intense sweetness acidity goes very nicely with something creamy and fatty like unsweetened whipped cream.
By Emily Nabors Hall

Easy Homemade Mild Salsa Recipe

599
You'll want to keep this homemade mild salsa within reach at all times.
By Melissa Clark

How to Make 2-Ingredient Rolled Ice Cream at Home

1
Learn how to make the popular Thai frozen dessert at home.
By Betty Gold

Mai Tai Cocktail

10
Learn how to make the best mai tai recipe for a day on the beach.
By Paige Grandjean

Peanut Butter Ramen

1
This quick vegetarian dinner is as simple as tossing a package of ramen noodles with a flavor-packed spicy peanut sauce, which slicks each noodle with layers of flavor. Punchy vinegar, salty soy sauce, and spicy gochujang balance the creamy peanut butter in the rich sauce. It’s a flexible mixture, which would taste great alongside grilled chicken, pork satay, or even roasted mushrooms. To turn the noodles into an even more filling dinner, add cubes of tofu, quickly-boiled shrimp, or poached chicken.
By Marianne Williams

Mango Smoothie Recipe

1247
You'll be surprised how delicious four ingredients blended with ice can taste.
By Sarah Copeland

Parmigiano-Reggiano Scrambled Eggs

1
Honestly, this might be the *only* way to make scrambled eggs.
By Marianne Williams
Advertisement

Cocktail Recipes

How To Make a Classic Amaretto Sour
322
We’ve all been there: You buy a large quantity of an ingredient for one recipe, and then you’re stuck not knowing what to do with the rest of it. A common culprit? Amaretto liqueur, which is often used in almond-flavored butter cookies. But after you’ve added one tablespoon to the batter, you’re left with a bottle full of almond-flavored liqueur. Well, now’s the time to try your hand at a new cocktail: a deliciously refreshing Amaretto sour. The “sour” element comes from two types of citrus, freshly-squeezed lemon juice and a slice of orange. Garnish with a cherry for a pretty presentation.Watch the video above to find out how to make an Amaretto sour, and read on for the easy recipe instructions and five ingredients.
8 Tropical Cocktails That'll Make You Feel Like You're on Vacation
Even if you're staycationing, you can get a little bit of that beach vacation vibe going with one of these tasty tropical cocktail recipes. 
26 of the Easiest-Ever Eggplant Recipes
15 of Our Favorite Sandwich Recipes to Save You From Your Sad Desk Lunch
How to Make Perfect Brown Basmati Rice
246
Perfect Jasmine Rice
1167
Coconut Pound Cake

This is a classic pound cake with coconut flavor—simple to make and even easier to love. Top with a simple powdered sugar glaze and more coconut for an impressive presentation, or slice and serve with macerated fruit. If you have leftovers, cut them into cubes and use in a trifle. Traditionally, pound cakes are made with a pound each of butter, sugar, flour, and eggs. So how does the cake rise without a leavener like baking soda or baking powder? Creaming the butter and sugar for 8 full minutes whips air into the batter, which causes the cake to rise in the oven. You’ll know the mixture’s ready when it’s very pale and fluffy.

Easy Side and Dessert Recipes

The 15 Best Side Dishes for Salmon

These sides are salmon’s best friend.
By Melissa Kravitz Hoeffner

How to Cook With Wild Rice—and 6 Recipes to Get You Started

Wild rice is a common winter ingredient—hearty, nutty and versatile—but what is it exactly? 
By Melissa Kravitz Hoeffner

12 Healthy Roasted Vegetable Recipes That Practically Cook Themselves

By Betty Gold

5 Cakes You Can Make in a Slow Cooker That Require Very Little Effort

No oven required.
By Samantha Leffler

8 Desserts That Start With Frozen Pound Cake

Start defrosting your soon-to-be favorite dessert.
By Melissa Kravitz Hoeffner

Fried Rice Scramble

3
Meet your new favorite breakfast.
By Jenna Helwig

Glazed Salmon With Broccoli Rice

1653
Here’s a recipe that will win over even the pickiest eaters—kids and non-salmon eaters included. The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen. During the last couple minutes of broiling the salmon, brush it with a glaze made from brown sugar and low-sodium soy sauce or tamari. The sweet-salty sauce starts to caramelize on top of each fillet (and the sliced red onions cooked alongside), turning irresistibly sticky and slightly crisp.
By Kate Merker

This Boozy Watermelon Slushie Will Keep You Cool All Summer Long

11
Summer is finally here and there's no better way to celebrate than with a refreshing—and a bit boozy—drink in hand. Our personal favorite festive cocktail for sunny days and warm weather is this watermelon slushie. Get ready to hit the lounge chair with your photo-worthy drink that will help keep you hydrated all day. Best part? It takes less than five minutes.
By Maki Yazawa

Easy Chai Tea Recipe

425
This spiced chai tea recipe is simple and satisfying.
By Sara Quessenberry

Zucchini-Parmesan Frittata

26
Though its peak season is summer, zucchini is available year-round—just be sure to pick out the best-looking squashes. They should be firm (not spongy), vibrant in color, and free of blemishes. Cooking the squash before stirring it into the egg mixture helps eliminate some of the moisture, and adds a nice crisp-tender texture to the creamy eggs and cheese. Though it bakes primarily in the oven, finishing the frittata under the broiler gives the top and outer edges a bit of crispness. Serve the dish with toast and fruit for breakfast, or with sautéed mushrooms for dinner.
By Deb Wise

Blueberry Yogurt Cake

89
Here’s a dangerous thing to know: If you’ve got yogurt, eggs, and frozen blueberries, you can transform them into a lemon-scented loaf cake with just a few pantry ingredients. No need to cream butter and sugar or do anything complicated, just whisk, stir, and wait until your kitchen is bathed in scent of baking pound cake. Don’t skip tossing the blueberries with flour. This helps them stay aloft while the batter bakes, so that you get a juicy blueberry in each bite.
By Dawn Perry

Lemony Cucumber-and-Herb Pasta Salad

40
Some say that there’s no such thing as an original recipe, but this pasta salad begs to differ. It’s the summertime staple of the nineties returned to modern dinner tables with this fresh take. Each perfect bite is made up of a short pasta shape, vibrant fresh herbs, crisp Persian cucumbers—famous for their good skin-to-flesh ratio—salty feta, and a mustardy garlic-lemon dressing. This portion is meant to serve as a side and would taste delicious alongside grilled chicken or steak, but it could also make a delicious dinner for four.
By Ananda Eidelstein

Fancy Tomato Sandwiches

A BLT's got nothing on this perfectly layered baguette sandwich.  
By Ananda Eidelstein

Free-Form Enchilada Verde

195
By Justin Chapple

The Easiest-Ever Way to Make Frosé—Frozen Rosé—At Home

455
How do you cool down on a sultry summer night, a chilly glass of rosé or a fruity frozen drink? Here’s some good news: if you have a blender and an ice cube tray, you no longer have to choose. Frosé—A.K.A. frozen rosé—has become the “it” drink of the summer in recent years, popping up on cocktail menus from coast to coast and overflowing our Instagram feeds. And why not? Whirred from a combo of strawberries, wine, grenadine, and a shot of vodka, this pretty pink treat is one part adult slushie, one part sangria, and entirely delicious. If you feel like playing around, you could swap cherries or raspberries in for the strawberries or use a splash of tart Campari in place of the grenadine.
By Betty Gold

Watermelon-Mint Agua Fresca

46
Few things are more refreshing on a hot summer day than a slice of chilled watermelon. Except, perhaps, if you blend it, chill it, and sweeten it with a mint-infused syrup. Served over ice with a healthy dose of perky lime juice, this “fresh water” will have you feeling like you just got watered like a plant. You can also make it with honeydew or cantaloupe. Adjust the sweetness to your liking depending on the ripeness of the fruit. Guaranteed to sooth heat-tingling tongues, serve this cooler alongside spicy salsas, tacos, or other chile-smothered dishes.
By Robin Bashinsky

Italian Baked Eggs

62
Consider a baked egg dish like this one for a hearty brunch entree that’s ready in 25 minutes. After baking toasting some mozzarella over a crusty baguette, you’ll brown turkey sausage in a skillet, then sauté onion and garlic. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano). Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. That last step, throwing the whole pan in a warm oven, takes just under 10 minutes, which leaves the perfect amount of time to pour coffee or orange juice and set the table.
By Karen Rankin

Grilled Halloumi Salad

3
There are a few reasons why this delicious grilled halloumi cheese salad is going to become your summer dinner fave. First, it's easy to throw together after work and still manages to be super filling. Second, it hits all the right flavor notes, from briny olives to spicy garlic and cool, crunchy cucumbers. But, the most important reason to make this salad is to eat grilled halloumi, a firm cheese that can stand the heat of a grill or grill pan. The taste is salty like feta, but you can cut into the planks of crispy, melty cheese with a knife and fork like you would tofu or a portobello mushroom. The result is a decidedly decadent salad that packs in a ton of good-for-you ingredients, too.
By Mary Claire Britton

Rhubarb Upside-Down Cake

71
By Sarah Copeland

Loaded Scrambled Eggs

71
By Lindsay Maitland Hunt

Zucchini Pie

943
A pinch of baking powder keeps this savory no-crust pie light and fluffy. Look for firm, brightly colored zucchini that are small; they have fewer seeds and more flavor.
By Cynthia Nicholson

Crispy Chicken Cutlets

88
There are two kinds of chicken cutlets in the world—there are crispy cutlets and there are cutlets not worth eating. We’re here to talk about the former. This method for how to fry chicken cutlets will teach you how to do it right every time, resulting in a golden-brown crust on the outside and juicy chicken on the inside. The great news is that method is simple: You’ll start with chicken breasts, pound them until tender, and then coat with eggs and panko, a Japanese-style breadcrumb that is essential for maximum crispiness. Panko browns evenly, whereas a finer breadcrumb can burn or clump.
By Dawn Perry

Slow Cooker Coq au Vin

8
Coq au vin on a weeknight? Yes, please! Normally this decadent French dish is an all-day affair, but thanks to the ingenious invention of a slow cooker, the chicken deepens in flavor while you work or sleep or hey, just sit on the couch. The result is a hearty bowl of comfort, equally at home on date night or when you host friends. Egg noodles are prefect for sopping up the luxurious sauce, but if you want a whole-grain alternative, brown rice or pearl barley would taste great, too. All that’s left to do when dinnertime rolls around is set out the candles, crack open the wine, and enjoy this delicious dish.
By Marianne Williams

You're Only 5 Ingredients Away From This Classic Cacio e Pepe Recipe

Cacio e pepe, which translates to “cheese and pepper," is a classic Roman pasta dish named for two of its main ingredients: Pecorino cheese, which in Roman dialect is known as cacio, and black pepper. Don't be fooled by its simplicity; cacio e pepe is a dish that, when made with quality ingredients and the right technique, will stop you in your tracks. Ready to find out? You're only five ingredients away from something otherworldly: a cheesy, creamy, peppery trifecta that’s made with foods you likely have in your pantry right now. Here's the best cacio e pepe pasta recipe you'll find.
By Betty Gold
Load More
Advertisement
© Copyright Real Simple. All rights reserved. Printed from https://www.realsimple.com