Easy and Delicious Recipes
This raw raspberry–coconut cake is one of those desserts that looks fancy, tastes like summer, and doesn’t ask you to turn on the oven. You get a chewy almond–date crust, a bright raspberry–coconut cream layer, and a gorgeous natural color from fruit only. It’s naturally Read More
If you grew up anywhere near the Balkans, you know ajvar is autumn in a jar: sweet, smoky peppers, a whisper of eggplant, and a glossy finish of good oil. This version follows the classic flow—roast → peel → drain → cook—so you get deep Read More
Honey Butter Chicken is the kind of one-pan dinner that makes weeknights feel easy again. Hot skillet, light seasoned coating, quick sear; then a buttery honey glaze that picks up a little tang from apple cider vinegar and depth from soy. It finishes glossy, not sticky-sweet, and clings to the chicken like a thin caramel.
You get contrast in every bite—crisp edges, juicy center, and a sauce that runs just enough to coat rice or soak into roasted or mashed potatoes. It’s fast (about 20 minutes), uses pantry staples, and doesn’t ask for a marinade or an oven—just heat, space in the pan, and a minute of patience for that deep golden crust.
1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
(Thighs: 1¼–1½ in / 3–4 cm; Breasts: 1 in / 2.5 cm)
1/3 cup all-purpose flour (50 g)
1 tsp kosher salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 tbsp unsalted butter
1 tbsp olive oil
1/3 cup honey (110 g)
5 tbsp unsalted butter, cut into pieces (75 g)
2 tbsp apple cider vinegar
1 tbsp soy sauce
Pinch kosher salt and black pepper, to taste
1/2–1 tsp red pepper flakes or hot honey
2 tbsp thinly sliced scallions or chopped chives
1 tsp toasted sesame seeds or crushed roasted peanuts/cashews
Fine zest of 1/2 lemon or lime
Prep the chicken
Trim and pat dry.
Thighs: cut into 1¼–1½ in (3–4 cm) pieces.
Breasts: cut into 1 in (2.5 cm) cubes.
Seasoned flour
In a bowl, whisk the flour, salt, onion powder, garlic powder, and black pepper.
Coat
Add chicken and toss until lightly coated; shake off excess.
Pro tip: Let the coated chicken sit 5 minutes so the flour hydrates and clings better.
Sear
Heat a large skillet over medium-high. Add 1 tbsp butter + 1 tbsp olive oil until shimmering. Spread chicken in a single layer (work in batches if needed).
Thighs: Sear 3–4 minutes first side until deep golden; flip and cook 2–3 minutes more.
Breasts: Sear 2½–3 minutes first side; flip and cook 1½–2½ minutes more.
Pieces should have crisp edges and reach 165°F / 74°C internally. Transfer chicken to a plate; reduce heat to medium.
Make the glaze
In the same skillet, melt the remaining 5 tbsp butter. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt & pepper. Simmer 1–2 minutes, stirring, until glossy and the thickness of thin caramel.
Coat & finish
Return chicken (plus any juices) to the pan; toss to lacquer. Taste and adjust seasoning. Add red pepper flakes or hot honey if you want gentle heat.
Serve
Plate immediately. Garnish with scallions, sesame seeds or crushed nuts, and citrus zest. Great with jasmine rice, mashed potatoes, or charred green beans.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total: ~22–24 minutes
Don’t lose it—pin the image below and keep this honey butter chicken in your rotation.
Thighs vs. breasts: Breasts work—cut into 1-inch cubes and reduce sear time by ~1 minute per side to avoid drying.
Extra crispy option: After tossing in seasoned flour, let chicken sit 5 minutes so the flour hydrates and clings better.
Heat lovers: Add 1/2–1 tsp red pepper flakes or a drizzle of hot honey to the glaze.
Gluten-free: Swap flour for fine rice flour or cornstarch (cornstarch crisps beautifully).
Here’s the kind of brisket I make when I want guaranteed praise with almost no fuss: a slow cooker BBQ brisket that finishes in the oven so the sauce turns shiny and caramelized. The rub lays down a savory-sweet base, the slow cooker melts the Read More
A braised chuck roast is the kind of dinner that makes the whole home feel cozy. This Dutch oven pot roast simmers low and slow with onions, carrots, garlic, and a handful of fresh herbs until the beef turns fork-tender and the pan sauce becomes Read More
A good holiday ham should be tender, glossy, and impossible to walk past without sneaking a slice. This apricot honey glazed ham checks every box. It starts with a fully cooked spiral ham and a quick stovetop glaze—apricot preserves, honey, brown sugar, Dijon, and butter—that bakes into a golden, lightly caramelized finish. The result is a sweet-tangy, savory crust over juicy, perfectly warmed slices.
If you’re planning a Christmas ham, Easter centerpiece, or a make-ahead main for a crowd, this spiral ham recipe is simple, reliable, and beautifully photogenic. You’ll brush on the glaze in stages for maximum shine and flavor, let it rest to stay succulent, then spoon over the pan juices so every plate gets a little extra gloss. Pair it with potatoes, green vegetables, and warm rolls, and you’ve got a centerpiece that feels special without being fussy.
11.5 lb fully cooked bone-in spiral-cut ham (10–15 lb range)
½ cup apricot preserves
¼ cup honey
¼ cup packed brown sugar
¼ cup Dijon mustard
3 Tbsp unsalted butter
Optional: Add a pinch of ground cloves or black pepper for a deeper flavor.
Remove ham from the fridge and let it sit, covered, at room temperature for 2 hours.
(If using a smaller 6–7 lb ham, 1 hour is enough.)
Preheat oven to 325°F (160°C).
Position rack in the lower third of the oven.
In a small saucepan, combine:
Apricot preserves
Honey
Brown sugar
Dijon mustard
Butter
Place over medium heat and whisk until butter melts.
Bring to a light simmer and cook for 1 minute, whisking constantly.
Remove from heat — glaze should be smooth and slightly runny, like warm honey.
Line a roasting pan with foil for easy cleanup.
Place ham cut-side down in the pan.
Brush with ⅓ of the glaze.
Cover tightly with foil.
Bake at 325°F (160°C) for 10–11 minutes per pound
(around 2 hours for an 11.5 lb ham),
until the internal temperature reaches 110°F (43°C).
Note: The ham is already cooked. You’re only reheating it gently.
Increase oven temperature to 425°F (220°C).
Remove foil.
Brush another ⅓ of the glaze over the ham.
Bake uncovered for 10 minutes.
Brush on the remaining glaze.
Return to oven and bake uncovered for 10 more minutes,
or until glaze is bubbling and golden.
Internal temperature should reach 130–135°F (54–57°C).
Once out of the oven, it will rise to 140°F (60°C) — perfect serving temperature.
Transfer ham to a platter.
Let it rest 15–20 minutes before slicing.
Strain pan juices through a fine sieve.
Skim off fat, then spoon juices over slices before serving.
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes
Servings: 20
Planning a holiday menu? Pin this apricot-honey ham so it’s ready when you are.
Heat gently to keep the ham juicy.
Use a thermometer to avoid overcooking.
Add flavor twists with:
1 Tbsp orange juice
1 Tbsp bourbon
A pinch of cinnamon or cloves
Make Ahead:
Prepare glaze up to 3 days ahead. Store in fridge and reheat gently before using.
Leftovers:
Refrigerate sliced ham in an airtight container for up to 4 days.
Freeze:
Wrap tightly and freeze up to 2 months.
Reheat:
Cover slices with foil and warm at 300°F (150°C) until heated through.
Add a spoonful of pan juices to keep them moist.
Creamy mashed potatoes or scalloped potatoes
Roasted Brussels sprouts or green beans
Buttery dinner rolls or cornbread
Cranberry sauce or roasted carrots
What internal temperature should a fully cooked spiral ham reach?
Heat to 130–135°F (54–57°C) in the oven. It will rise to about 140°F (60°C) while resting, which is ideal for serving.
How long do I bake a spiral ham?
About 10–11 minutes per pound at 325°F (160°C), covered, until it reaches 110°F inside. Then glaze and finish at 425°F for caramelization.
Do I need to bring the ham to room temperature first?
Yes. 1–2 hours at room temp (depending on size) helps it heat evenly and stay juicy.
Should I cover the ham while baking?
Yes, for the first stage. Cover tightly with foil to prevent drying. Uncover only for the glazing/caramelizing steps.
Why place the ham cut-side down?
It helps retain moisture and prevents the cut surface from drying out.
Do I need to score the ham?
Spiral hams are already cut, so scoring isn’t necessary. If using a non-spiral ham, light scoring helps the glaze penetrate.
My glaze is too thick or too thin—how do I fix it?
Too thick: Whisk in 1–2 tsp water or orange juice over low heat.
Too thin: Simmer 1–2 minutes longer to reduce, or whisk in 1–2 tsp brown sugar.
Can I use something other than apricot preserves?
Yes. Try peach, orange (marmalade), pineapple, or apple jelly. Keep total sugar roughly the same.
Can I reduce the sugar?
You can cut honey/brown sugar by up to 25%. The glaze will be less glossy and slightly less caramelized.
Can I add bourbon or spice?
Add 1–2 Tbsp bourbon to the glaze and simmer 1–2 minutes.
For heat, add ¼–½ tsp red pepper flakes or a dash of hot sauce.
Is the recipe gluten-free?
Yes, generally—just confirm your Dijon and preserves are certified gluten-free.
Can I use a boneless ham?
Yes. Follow the same method and temperatures; boneless often heats slightly faster. Start checking temperature 15–20 minutes earlier.
What if my ham isn’t spiral cut?
Score a diamond pattern about ¼-inch deep, and follow the same glaze schedule.
How do I keep the ham from drying out?
Bring to room temp, cover during the main bake, use a probe thermometer, and avoid overshooting the final temp.
How much ham do I need per person?
For bone-in ham, plan ¾–1 lb per person. Leftovers are popular, so err on the generous side for holidays.
Can I cook this in a slow cooker?
Yes. Heat on LOW for 3–4 hours, brushing with glaze 2–3 times. Finish under the broiler for 2–4 minutes to caramelize (watch closely).
What about a convection oven?
Reduce to 300°F (150°C) convection for the covered stage. Start checking temp 15–20 minutes earlier. Keep the 425°F finish for caramelization.
What if the glaze starts to burn at 425°F?
Tent loosely with foil and finish baking, or lower to 400°F (205°C) and extend by 3–5 minutes.
Can I use the seasoning packet that came with the ham?
You can, but the apricot–honey–Dijon glaze offers fresher flavor and better shine. Skip the packet or use it as a light base under this glaze.
How long should the ham rest?
15–20 minutes. Resting lets juices settle and finishes the carryover to 140°F.
How do I slice and serve a spiral ham neatly?
Cut along the natural spiral slices, then run a knife around the bone to release sections. Spoon strained pan juices over slices.
Make-ahead tips?
Glaze can be made 2–3 days ahead; refrigerate and warm gently before using.
You can also bake to 110–115°F, cool, refrigerate up to 1 day, then rewarm covered at 300°F (150°C) to 125–130°F and finish with glaze at high heat.
If you’re looking for a classic green bean casserole that tastes just like the one you grew up with, this recipe has you covered. It’s creamy, cozy, and layered with all the familiar flavors that make it a must-have holiday side dish for Thanksgiving or Read More
I make this sweet potato casserole every year, and it never lasts long. The sweet potatoes bake up soft and buttery, the cranberries add a little pop of tartness, and that pecan crumble turns golden and crisp on top. It’s one of those side dishes Read More
These crispy baked buffalo chicken wings are seasoned with Old Bay and Sazon, roasted until golden, and then brushed with a light buffalo-honey glaze that caramelizes under high heat. The result? Juicy wings with crackling skin and a glossy finish that looks as good as it tastes.
4 lbs chicken wings, split at the joints and patted dry
2 tbsp olive oil or avocado oil
¾ teaspoon (about 1 ½ packets) Goya Sazón seasoning
¼ cup Old Bay seasoning
¼ cup Frank’s Buffalo Wing Sauce (plus 2 tbsp for glaze)
2 tbsp (30 ml) white vinegar or apple cider vinegar
1 ½ tbsp honey (or light brown sugar)
Preheat oven to 400°F (200°C).
Line an extra-large baking sheet with foil and place a wire rack on top. This setup keeps the wings elevated so hot air can crisp all sides.
In a large bowl, combine wings with oil, Old Bay, and Sazon. Toss well.
Add ¼ cup buffalo sauce and vinegar, mixing until every wing is coated.
Arrange wings skin-side down on the rack, leaving space between each one.
Bake on the top rack for 40 minutes.
Increase oven temperature to 425°F (220°C), flip wings skin-side up, and bake for another 13–15 minutes, until browned and crisp.
While wings finish baking, simmer in a small saucepan for 2–3 minutes:
2 tbsp Frank’s Buffalo Sauce
1 ½ tbsp honey (or brown sugar)
1 tsp soy sauce (optional, for richer color)
A splash of vinegar (for balance)
The glaze should look glossy and lightly thickened.
Brush a thin layer of glaze over the hot wings.
Return them to the oven and broil for 2–3 minutes, or until the glaze bubbles and caramelizes. Keep a close eye so it doesn’t burn.
Let rest 5 minutes, then serve hot with extra sauce or a creamy dip.
Dry first: Patting wings dry before seasoning is the foundation of crisp skin.
Don’t overload glaze: A light brush is enough — too much will soften the crust.
Watch the broiler: Sugar caramelizes fast; pull them the moment they bubble and shine.
Make Ahead: Wings can be seasoned and refrigerated up to 8 hours before baking.
Storage: Keep leftovers in an airtight container for 3 days. Reheat in the oven at 375°F for 10–12 minutes to bring the crisp back.
For the crispiest texture, pat the wings completely dry before seasoning. Baking them on a wire rack over foil allows hot air to circulate, crisping all sides. Starting at 400°F and finishing at a higher temperature (425°F) helps render fat and achieve that golden crunch.
Yes, but make sure they’re fully thawed and dried before seasoning. Any excess moisture will cause steaming instead of crisping.
Goya Sazón brings a subtle garlic, coriander, and annatto flavor that enhances color and depth. It pairs well with Old Bay’s bold seasoning and balances the tangy buffalo sauce.
You can, but Old Bay adds a savory, slightly spicy coastal flavor that sets these wings apart. If you omit it, consider replacing with a mix of paprika, garlic powder, and celery salt for similar depth.
Spicier: Add extra Frank’s Buffalo Sauce or a pinch of cayenne pepper to the glaze.
Milder: Use less buffalo sauce and balance with more honey or brown sugar for a sweet heat finish.
Absolutely. Cook at 380°F for 22–25 minutes, shaking halfway, then finish at 400°F for 3–5 minutes for extra crispiness. Brush with glaze and broil or air-fry again briefly to caramelize.
The glaze adds a caramelized, sticky coating that clings to each wing — giving you a sweet-and-spicy finish and extra shine. A quick broil brings out the glossy, restaurant-style look.
Yes. Light brown sugar melts beautifully and adds a hint of molasses, giving the wings a deeper caramel flavor.
Keep a close eye during the broil step — 2–3 minutes is plenty. If you’re unsure, broil on the middle rack instead of the top to reduce direct heat.
Yes. Bake them fully, cool, and refrigerate. Before serving, reheat at 400°F for 10–12 minutes to crisp back up, then glaze and broil just before serving for that fresh-cooked finish.
They pair perfectly with blue cheese dressing, ranch, or even garlic yogurt dip. For a twist, serve with honey mustard or creamy avocado dip for a cooling balance.
There’s nothing quite like the taste of sweet bell peppers slowly cooked down with onions and garlic. This version of Italian peperonata skips the capers and uses ripe, organic tomatoes instead of jarred passata, giving the dish a fresher, more vibrant flavor. It’s the kind Read More
