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

How to Make 2-Ingredient Rolled Ice Cream at Home

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

Easy Homemade Mild Salsa Recipe

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

Classic Chocolate-Chip Cookies

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By Gina Marie Miraglia Eriquez

Cheesy Potato Casserole

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This potato gratin is a classic comfort food. The thinly-sliced, shingled potatoes are meltingly tender, and while there’s certainly plenty of rich and creamy cheese sauce, it’s not so much that it drowns the potatoes. Uncovering the casserole for the final 30 minutes of baking yields a crunchy, cheesy, salty top layer that’s incredibly addictive. Using two types of cheese is also key to this dish: the sharp Cheddar cheese compliments the saltiness of the Parmesan. Serve this casserole as a holiday side dish, or enjoy some with dinner tonight, and eat leftovers for breakfast, topped with a fried egg.
By Karen Rankin

Sausage, Egg, and Cheese Slow Cooker Frittata

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Yes, those are waffle fries baked into this frittata—and now we never want to eat a frittata any other way. We tested this recipe with hash browns, too, but waffle fries totally stole the show. Frittatas can sometimes be dry or rubbery, which is why we came up with a foolproof solution: the slow cooker. Cooking the egg mixture low and slow ensures the end result is rich, custardy, and full of flavor. Plus, the oval-shaped slow cooker makes for a fun and unexpected shape, not to mention enough frittata to serve a crowd. For all you ketchup-and-egg lovers out there, we won't tell if you serve ketchup on the side. 
By Lindsay Hunt

Lemony Linguine With Olives and Feta

This lemony pasta with feta cheese is guaranteed to brighten up dinnertime.
By Nicole Hopper

Mai Tai Cocktail

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

How To Make a Classic Amaretto Sour
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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.
12 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
5 Simple Potato Salad Recipes You'll Want to Serve All Year Round
Perfect Jasmine Rice
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No-Knead Crusty Boule
Grilled Turkey-Zucchini Burgers
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Zucchini is the magic ingredient in these extra juicy turkey burgers.

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 Dessert Recipes That Start With Frozen Pound Cake

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

Perfect Long-Grain White Rice

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By Sara Quessenberry

Peanut Butter Ramen

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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

Glazed Salmon With Broccoli Rice

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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

Crispy Chicken Cutlets With A Crunchy Salad

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What pairs perfectly with a crispy chicken cutlet? A fresh, green salad that’s dressed in a lemony vinaigrette and showered with cheese. The vinaigrette in this simple recipe might just become a house favorite—the shallots become lightly pickled in the vinegar, and fresh oregano lends sophisticated flair to an everyday dressing. The salad can be adjusted based on the season—try tomatoes and arugula in the summer and roasted squash and kale in the fall. Bitter greens work particularly well, as they balance the rich, fried cutlet.
By Dawn Perry

Easy Chai Tea Recipe

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

Sheet Pan Fish and Chips

This sheet-pan version of the British pub stable is easy enough for a weeknight dinner.  
By Melissa Gray

Slow-Cooker Cuban Sandwiches

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This decadent combo involves citrusy pork, salty ham, melted cheese, tangy pickles, and mustard. The best part is that this recipe couldn’t be easier: all you have to do is rub a big boneless pork shoulder roast with garlic and salt, and put it into the slow cooker with orange zest, orange juice, and stock. Then it's hands off for about 7 hours. Right before serving, the entire sandwich is put underneath the broiler to melt the cheese and warm the bread. You can make the pork two days ahead, just store it inside all those delicious pork drippings. Then, reheat gently on the stove before building sandwiches. We love the idea of serving these sandwiches with beer, extra pickles, and some of the juice from the slow cooked pork on the side for dipping.
By Erin Merhar

Italian Baked Eggs

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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

Lemon-Blueberry Cake

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This pretty, cool cake is a study in delicious contrasts—vanilla sandwich cookies, pillowy whipped cream, jammy blueberries, and tart lemon sorbet. Layered into a no-oven-required icebox dessert, the result manages to be both rich and light. Plus, did you see that gorgeous tie-dye-esque swirl? Covered tightly in the freezer, this treat will last up to a few weeks. You can also pre-portion servings and store them individually. Pro tip: This recipe works as a template for other icebox cakes. Swap in your favorite flavors in equal measures—strawberries and pistachio ice cream, for example, would taste great.
By Sarah Epperson Loveless

Scalloped Potatoes

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Top with grated Gruyère or Cheddar and bake until bubbling and golden brown for a wonderfully creamy, rich side dish.
By Dawn Perry

Summer Squash With Scallions, Chile, and Parsley

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Look no further: your go-to summer side dish for every potluck, barbecue, and picnic is here. If you’ve never eaten a raw squash salad before, you’re in for a treat (and there's no need to cook a thing). Tossing the rounds with salt allows them to soften and absorb every bit of flavor. While the vinegar adds the right amount of acidity to pair well with almost any meat, but grilled steak, roasted chicken, or quick-sautéed shrimp are particularly perfect alongside. Topped with a chopped almond dressing, the result is light, flavorful, and perfect for a hot summer evening.
By Ananda Eidelstein

Cheesy Potato Frittata

There are so many delicious things going on in this easy and delicious frittata. Borrowing from the style of classic tortilla Española (aka a Spanish tortilla) this recipe combines potatoes and onions with custardy eggs. Breaking from tradition, there’s a generous glug of heavy cream to up the richness and roasted red peppers that add tartness and complexity to the mix. Finally, you’ll top the whole thing off with salty Manchego cheese to create a delicious, salty crust. Pro tip: Keep an eye on the potatoes when boiling them—you want to pull them out when they’re just tender so they don’t overcook in the next step. Enjoy with a zesty side salad, or do like they do in Spain and stuff it in a baguette for a satisfying sandwich.
By Ananda Eidelstein

Pineapple Upside-Down Cake

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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

Tomato and Ham Breakfast Casserole

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Perfect for a big brunch crowd, this easy casserole takes just 15 minutes of prep time.
By Kristin Evans Dittami

Spring Green Salad

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This easy salad recipe proves that a fresh-tasting hearty plate of greens and mix-ins can be dinner. The base is romaine lettuce hearts—the crispiest of lettuces—with chopped cucumber, snap peas, and edamame mixed in. It’s a vegetable bonanza! Add in chives and mint, plus pistachios for crunch and it’s pretty much a perfect salad. Too far? Wait until you hear about the dressing. It’s a creamy avocado and yogurt situation with a Caesar-esque twist, thanks to an anchovy filet. If anchovies freak you out (it’s okay if they do), skip and just season the dressing to taste with salt.
By Anna Theoktisto

Lemony Cucumber-and-Herb Pasta Salad

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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

Chocolate Crinkles

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Roll the dough in a generous dose of confectioners’ sugar before baking to achieve this pretty snowy effect.
By Susan Sugarman

Orzo Tomato Salad

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Swipe right on this clever pasta salad, which combines rice-sized grains of orzo with a cornucopia of delicious flavors—Dijon, honey, and Parmesan all come to the party, thank you very much—with roasted cherry tomatoes, which transform into juicy umami orbs after an hour in the oven. Pine nuts are a worthy splurge in this creative recipe, but you can substitute toasted almonds or walnuts. Enjoy al fresco on a hot summer day with a glass of white wine and a big enough bowl for the heaping portions you’ll want to eat.
By Jenna Helwig

Crispy Chicken Cutlets

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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
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