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

Classic Chocolate-Chip Cookies

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By Gina Marie Miraglia Eriquez

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

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

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

Slow-Cooker Chicken Taco Soup

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If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.
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
Potato Tot Breakfast Casserole
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This comfort food casserole is breakfast food deluxe. You’ve got the normal suspects, like sausage, eggs, cheese, and potatoes. But wait, they aren’t just any old potatoes like hashbrowns or home fries. They’re potato tots! For heat-lovers, go with spicy sausage, or for something more family-friendly, a mild breakfast sausage. It’s true that this is pretty cheesy, rich, and filling, so if you want to lighten it up, serve with a side salad. Prep tip: To combine eggs quickly with a whisk, poke each yolk with the whisk so it mixes faster with the whites.

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

Chicken Spaghetti Casserole

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If your go-to pasta order is fettuccini alfredo, you’ll quickly fall in love with this creamy, cheesy chicken spaghetti casserole. The nutty, salty Asiago cheese makes for a rich and decadent sauce, but a squeeze of lemon juice and a handful of fresh herbs keep the flavors balanced. Because it finishes under the broiler, the dish is easy enough for even the busiest of weeknights. Serve with garlic bread or a simple side salad, and a glass of crisp white wine for the adults. If you want to try a different protein, opt for cooked shrimp or crab instead of rotisserie chicken.
By Liz Mervosh

Glazed Lemon Pound Cake

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Give this buttery citrus cake a sweet finish with a drizzle of lemon-infused glaze.
By Charlyne Mattox

Grilled Halloumi Salad

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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

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

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

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

Easy Chai Tea Recipe

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

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

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

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

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

Spice-Braised Short Ribs

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They’re rich and smoky, lightly sweet, and tender through and through. One of the best parts? Most of the cooking time is hands off. Unlike many ribs that get seasoned right before browning, this rack gets salted at least 12 hours ahead of time. That’s because the salt is mixed right in with the marinade, giving it ample time to tenderize the meat. Then it gets gently cooked for about 3 hours, making for even more tender goodness. The dish is crowd-pleasing and easy to transport, meaning you can (and should!) take it to your next dinner party. Carry the ribs and sauce right in their pot then gently reheat them on the stove when you arrive. Pack the parsley mixture separately and sprinkle it on at the last minute.
By Robby Melvin

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

We Found a Genius Method for Making Homemade Cinnamon Rolls in 30 Minutes

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For warm cinnamon rolls that don't take all day, puff pastry is your new BFF.
By Betty Gold

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

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

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

Triple Chocolate Cookies

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When you make this recipe, you really want to have all of your ingredients ready to go. Here’s why: The key to these cookies is a technique called ribboning. You’ll beat the eggs and sugar together until they’re lighter in color and about doubled in volume. This adds air and lightness to the cookies, but if you don’t use it right away the eggs can deflate and your cookies will be flat. So be ready to go when the eggs are. Measure out all of your ingredients and read through the recipe in its entirety first. We promise it’ll be worth it when you taste the finished results.
By Deb Wise
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