The base recipe uses just butter, garlic, salt, and parsley, and it already tastes better than anything wrapped in foil at the grocery store. Add shredded mozzarella halfway through baking and it turns into the cheesy version people usually order at a restaurant, good next to a bowl of zuppa toscana or a pan of lasagna. Either way, the whole thing comes together in under twenty-five minutes, and most of that time is just the oven doing the work.

The broiler step is what separates good garlic bread from the soft, pale kind you get at a chain restaurant. A regular bake gets the butter melted and the bread warm, but only that last minute or two under direct heat gives you real caramelized spots along the edges. Skip that step and the bread still turns out fine. Add it, and it becomes the version people ask you to make again.

Ingredients

• 1 large French baguette or Italian loaf (about 20 inches), split lengthwise
• ½ cup (1 stick / 113 g) unsalted butter, softened
• 4 cloves garlic, finely minced (about 4 teaspoons)
• 3 tablespoons finely chopped fresh parsley
• ¼ teaspoon fine sea salt
• ⅓ cup (33 g) finely grated Parmesan cheese
• 1 cup (113 g) shredded mozzarella (optional, for the cheesy version)

Instructions

1. Make the garlic butter: In a medium bowl, mash the softened butter with the minced garlic, parsley, salt, and Parmesan using a fork. Keep mashing until the mixture turns pale green and speckled and no streaks of plain butter remain. Taste a small bit on its own. It should taste strongly of garlic, since the flavor mellows once it bakes into the bread.
2. Split and spread: Set the oven rack in the middle position and preheat to 400°F (200°C). Slice the loaf in half lengthwise and lay both halves cut-side up on a parchment-lined baking sheet. Spread the garlic butter edge to edge in a thick, even layer, right up to the crust so every bite gets butter.
3. Bake until golden: Bake for 10 to 12 minutes, until the butter is fully melted and the edges of the bread just start to turn light gold. If you’re adding mozzarella, pull the sheet out at the 8-minute mark, scatter the cheese over both halves, and return it to the oven for the remaining time.
4. Broil for a crisp finish: Switch the oven to broil and watch closely for 1 to 2 minutes, until the edges turn deep golden brown and any cheese is bubbling and lightly spotted. Broilers vary a lot, so stay at the oven door, since bread can go from golden to burnt in under thirty seconds.
5. Rest, slice, and serve: Let the bread rest for 2 to 3 minutes before cutting. This keeps the melted butter from soaking through and turning the crust soggy. Slice into pieces with a serrated knife using a gentle sawing motion, and serve immediately while it’s still warm.

Tips for the Best Golden Garlic Bread with Parmesan and Parsley

• Use fresh garlic, not the jarred minced kind. Jarred garlic often turns bitter and slightly sour once it hits high oven heat, while fresh cloves mellow into something sweeter and rounder.
• Let the butter come fully to room temperature before mixing. Butter that’s still a bit firm won’t spread evenly and tends to tear the crust instead of coating it.
• Wrap the bread in foil for the first half of baking for a softer, pillowy texture, or leave it uncovered the entire time for crisp, toasted edges. Neither method is a mistake, they just produce different textures depending on what you’re serving alongside it.
• If you’re using salted butter, cut the added salt back to a pinch. Parmesan already brings plenty of salt on its own, and the two together can push the bread past seasoned into salty.
• Mince the garlic by hand instead of using a garlic press for this one. A press releases more juice and less pulp, and the juice alone burns faster under the broiler than minced pieces do.
• Grate the Parmesan yourself instead of buying it pre-shredded. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly into the butter, so you end up with gritty spots instead of an even coating.
• If your loaf is more than a day old, it works even better here. Slightly stale bread holds its shape under the butter and crisps up faster than a fresh, soft loaf that can turn gummy in the middle.

Storage

Keep leftover garlic bread in an airtight container or wrapped tightly in foil. It holds up at room temperature for about a day, or in the refrigerator for up to 3 days if you added mozzarella, since dairy shortens the safe window. Reheat it in a 350°F oven for 5 to 7 minutes instead of the microwave, since the microwave turns the crust soft and chewy instead of crisp. If the bread smells sour or you spot any mold, throw the whole piece out rather than cutting around it. You can also freeze the unbaked, buttered loaf wrapped tightly in foil and then in a freezer bag for up to 3 months, and bake it straight from frozen, adding about 5 extra minutes to the bake time. University of Nebraska-Lincoln Extension confirms homemade bread holds up well in the freezer for up to three months, which matches how long this assembled loaf keeps its texture and flavor.

FAQ

Can you make garlic bread ahead of time?

Yes. Mix the garlic butter up to 3 days ahead and keep it covered in the fridge so the garlic and herbs have time to blend into the butter. You can also assemble the whole buttered loaf, wrap it tightly, and refrigerate it for up to a day before baking. Let it sit at room temperature for about 15 minutes before it goes in the oven so it bakes evenly instead of staying cold in the center.

Can you freeze garlic bread?

Yes, both baked and unbaked versions freeze well. Wrap the loaf tightly in foil and then in a freezer bag to keep ice crystals out, and freeze for up to 3 months. Bake it straight from frozen, adding 5 to 8 extra minutes if it’s unbaked, or reheat at 350°F for about 10 minutes if it’s already baked and just needs warming through.

What’s the best bread for a garlic bread recipe?

A sturdy, crusty loaf works best, think French baguette, Italian bread, or a firm sub roll. The dense crumb holds the butter without falling apart, and the thick crust turns crisp instead of soggy. Soft sandwich bread or brioche can’t hold up to the butter, so save those for a different use.

Why does my garlic bread turn out soggy?

The usual culprits are too much butter, butter spread while the bread is still warm from a previous bake, or skipping the broiler step that crisps the surface. Warm bread absorbs butter like a sponge instead of holding it on the surface where it can crisp. Stick to a thick but controlled layer, and finish under the broiler for the last minute or two to lock in the crunch.

The two problems I see most often in homemade chili are a thin, watery pot that never thickens and a flat flavor that tastes like canned sauce. Both come from the same place: not enough time simmering uncovered, and spices added too late or too timidly. This recipe browns the meat well, seasons in two stages, and simmers uncovered until the liquid reduces. The chili that comes out of that process is thick enough to pile on a spoon, and the flavor builds as it cooks.

It’s a flexible dinner for a crowd, and the leftovers only get better. I serve it over rice, spoon it onto a baked potato, or keep it simple with a basket of warm bread and a pile of toppings. If you like this kind of hearty one-pot cooking, the classic beef stew works the same way, and hamburger soup is another ground beef favorite that feeds a family. For a side that soaks up every last bit, the copycat mac and cheese and the golden garlic bread both hold up well next to a bowl of chili.

Ingredients

• 2 lb (900 g) ground beef, 85/15 or 90/10
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• 1 (28 oz / 794 g) can crushed tomatoes
• 1 (15 oz / 425 g) can diced tomatoes with their juice
• 2 (15 oz / 425 g) cans red kidney beans, drained and rinsed
• 1½ cups (360 ml) beef broth
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar (optional)
• 2 tablespoons olive oil

Instructions

1. Brown the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned in spots, about 8 minutes. If you used fatty beef, tip the pot and spoon off the excess fat, leaving a tablespoon or two behind for flavor.
2. Cook the aromatics: Lower the heat to medium and add the onion, bell pepper, and jalapeño. Cook, stirring, until the onion is translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds until it smells fragrant.
3. Add the spices: Add the chili powder, cumin, smoked paprika, oregano, and salt directly to the pot. Stir constantly for about 1 minute so the spices toast in the beef fat and release their flavor before the liquid goes in.
4. Add everything else: Stir in the crushed tomatoes, diced tomatoes, kidney beans, beef broth, and tomato paste, scraping the bottom of the pot to release any browned bits. Add the brown sugar if you want a touch of sweetness. Bring the chili to a boil, then reduce the heat to a low simmer.
5. Simmer until thick: Simmer uncovered for 45 to 60 minutes, stirring every 10 minutes or so, until the chili has thickened and the flavors have come together. The chili is ready when it coats the back of a spoon and no watery juice pools on top when you stir.
6. Taste and serve: Taste the chili and adjust the salt and heat before serving. Ladle it into bowls and set out the toppings you like – shredded cheddar, sour cream, diced onion, cilantro, and tortilla chips all work well.

Tips for the Best Homemade Chili with Ground Beef and Beans

• Don’t rush the browning. Ground beef that’s just gray and steamed adds little flavor, while beef that’s browned in spots gives the whole pot a deeper, meatier taste. Give it the full 8 minutes and let the pot stay hot.
• Season in two stages, not all at once. Toasting the spices in the fat at the start wakes up chili powder and cumin, and that early dose builds depth even after an hour of simmering. Add any extra chili powder at the end only if you want more punch.
• Simmer uncovered, and don’t add more liquid to make it ‘soupier’. The simmer is what turns the tomatoes and broth into a thick chili. If you start it too thin, it stays thin; if it’s thicker than you like, stir in a splash of broth at the end.
• If your chili still looks watery after the full simmer, you have options. Keep simmering for another 15 minutes, mash a few of the beans against the side of the pot to release their starch, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook 5 minutes more.
• Swap the beans freely. Pinto or black beans work just as well as kidney beans here, and a mix of two kinds is even better. Just remember to rinse canned beans first – the liquid in the can is salty and starchy.
• The flavor actually improves overnight. Like most braised and simmered dishes, chili tastes even better the next day, so don’t be afraid to make it a day ahead and reheat gently.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days, and get it into the fridge within two hours of cooking. Chili also freezes exceptionally well: cool it completely, then pack it into freezer-safe containers or bags in single-serving portions, leaving a little room for expansion. It will keep for up to 3 months in the freezer, and you can thaw it overnight in the refrigerator or reheat straight from frozen in a pot over low heat. Reheat any leftover chili to a full simmer so it is piping hot all the way through before serving. Per USDA food safety guidance, soups and stews should be refrigerated promptly and reheated to 165°F (74°C). USDA Food Safety and Inspection Service has the full time and temperature rules.

FAQ

Can you freeze this chili recipe?

Yes, this chili recipe freezes very well, which is one of the reasons it’s so good for meal prep. Cool the chili completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat in a pot over medium-low heat, stirring until it’s steaming hot throughout.

Why is my chili watery?

Watery chili almost always means it didn’t simmer long enough uncovered, or too much liquid went in at the start. Let it keep simmering without a lid until the liquid reduces and the chili thickens. If you’re short on time, mash some of the beans against the side of the pot to release their starch, or stir in a cornstarch slurry and cook for 5 more minutes.

What kind of beans are best for chili?

Red kidney beans are the classic choice, but pinto and black beans work just as well. A mix of two kinds gives the pot a nicer texture, and any canned bean works once you drain and rinse it. If you prefer no beans at all, simply leave them out and use a little more meat or extra tomatoes.

How long does chili last in the refrigerator?

Properly stored in an airtight container, chili keeps for 3 to 4 days in the refrigerator. Reheat only the portion you plan to eat, warming it in a pot or microwave until it’s bubbling hot all the way through. For anything longer than a few days, freeze it instead.

Whisking the eggs, yolk, and sugar until pale helps create that thin, delicate crust on top, so it’s one step worth taking your time with. Remove the brownies while the center is still slightly soft, since they’ll continue to set as they cool. For a frosted version, try these red velvet brownies with cream cheese frosting. When you need a quicker shortcut, the Ghirardelli brownie mix recipe is another rich chocolate option.

Prep time: 20 minutes
Bake time: 30–40 minutes
Yield: 9 large or 16 smaller brownies

Ingredients

• ½ cup plus 2 teaspoons (65 g) all-purpose flour
• ¾ cup plus 2 tablespoons (75 g) unsweetened cocoa powder
• ½ teaspoon baking powder
• Pinch of salt
• 7 tablespoons (100 g) unsalted butter
• 1¼ cups (250 g) caster or superfine sugar
• 1 teaspoon vanilla bean paste
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons plus 1 teaspoon (50 ml) vegetable oil
• 7 ounces (200 g) dark chocolate, roughly chopped and divided

Instructions

1. Preheat the oven to 320°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
2. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
3. Melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until it smells nutty and the milk solids at the bottom turn golden brown. Remove from the heat and cool for 5–10 minutes.
4. Add the sugar and vanilla bean paste to a large bowl. Rub them together with your fingertips until the sugar is evenly scented with vanilla.
5. Add the two eggs and extra yolk. Whisk until the mixture becomes paler, slightly thicker, and increased in volume.
6. Slowly whisk in the cooled brown butter, followed by the vegetable oil.
7. Reserve a small handful of chopped chocolate for the top. Add the dry ingredients and remaining chocolate to the bowl, then fold gently until no dry streaks remain. Avoid overmixing.
8. Spread the brownie batter evenly in the prepared pan and scatter the reserved chocolate over the top.
9. Bake for 30–40 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs rather than wet batter.
10. Let the brownies cool in the pan before lifting them out and slicing. Allow them to cool completely for the cleanest cuts.

Tips for the Best Brown Butter Brownies

• Measure carefully. Brownies contain very little flour, so even a small excess can make them dry. Using the gram measurements will give you the most consistent texture.
• Watch the butter closely. Remove it from the heat once the milk solids turn golden brown and smell nutty. If those specks become black, the butter will taste bitter.
• Let the butter cool. It can still be warm when added, but it shouldn’t be hot enough to cook the eggs.
• Whisk the eggs thoroughly. Whisking the eggs, yolk, and sugar until pale and slightly thick helps create a delicate, shiny crust.
• Fold instead of beating. Stop mixing as soon as the flour and cocoa disappear. Overmixing can leave the brownies firm rather than fudgy.
• Check them early. Begin testing at 30 minutes. A toothpick should come out with several moist crumbs, not completely clean.

Chocolate and Add-In Options

Dark chocolate containing around 60–70% cocoa gives these brownies a rich flavor without making them overly bitter. Semi-sweet chocolate can be used for a sweeter result.

For extra texture, fold in ½ cup (60 g) of toasted walnuts or pecans with the chopped chocolate. You can also whisk 1 teaspoon of espresso powder into the dry ingredients to deepen the chocolate flavor without making the brownies taste strongly of coffee.

How to Store Chocolate Brownies

Let the brownies cool completely before storing them, since trapped warmth can create condensation and make the surface sticky. Place them in an airtight container, with parchment paper between layers, and keep them at room temperature for up to four days.

For longer storage, refrigerate the brownies for up to one week. Chilling makes them firmer, so let them sit at room temperature for 20–30 minutes before serving.

How to Freeze Chocolate Brownies

Wrap each cooled brownie tightly and place them in a freezer-safe container or resealable bag. Freeze for up to three months. Thaw them while still wrapped at room temperature or leave them in the refrigerator overnight.

Serving Suggestions

These brownies are especially good at room temperature, once the chocolate and brown butter flavors have had time to settle. For a softer, gooier center, warm an individual brownie in the microwave for about 8–10 seconds before serving.

Russet potatoes work best for this because they’re high in starch and low in moisture, which is exactly what makes the difference between a fluffy result and something dense and wet. Yukon Golds are a solid substitute if you want a creamier, more buttery bite and don’t mind a slightly less fluffy texture. Either way, cut the potatoes into even pieces before boiling. Uneven chunks cook unevenly, and you’ll end up mashing some pieces that are still a little hard in the middle while others turn to mush. The butter-to-milk ratio here leans generous on purpose, since a side dish this simple lives or dies by how rich it tastes. There’s no sauce or topping to hide behind, so the potatoes have to carry the plate on their own.

Serve this alongside Salisbury Steak with Mushroom Gravy, Beef Stroganoff with Mushrooms and Sour Cream, or a plate of Meatloaf with a Tangy Ketchup Glaze. It’s also the classic partner for Classic Green Bean Casserole on a holiday table, or spoon extra gravy from Mississippi-Style Pot Roast right over the top. Any of them turn this into a full plate instead of just a side.

Ingredients

• 3 lbs (1.4 kg) russet potatoes, peeled and cut into 1½-inch chunks
• ½ cup (1 stick / 113 g) unsalted butter, cut into pieces
• 1 cup whole milk, warmed
• 2 cloves garlic, minced (optional)
• 1½ teaspoons salt, plus more for the cooking water
• ¼ teaspoon black pepper

Instructions

1. Cut and boil the potatoes: Peel the potatoes and cut them into even 1½-inch chunks so they cook at the same rate. Place them in a large pot, cover with cold water by about an inch, and add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 to 18 minutes, until a fork slides into a chunk with almost no resistance.
2. Drain and dry them out: Drain the potatoes in a colander, then return them to the hot, empty pot and set it back over low heat for 1 to 2 minutes, shaking gently. This cooks off the extra surface water clinging to the potatoes, which is what keeps mashed potatoes from turning watery once the butter and milk go in.
3. Warm the butter and milk: While the potatoes drain, add the butter pieces and milk to a small saucepan over low heat, or microwave in a heatproof bowl in 20-second bursts, until the butter is melted and the milk is warm but not boiling. Stir in the garlic here if you’re using it, so it mellows slightly instead of tasting raw.
4. Mash until smooth: Mash the dried potatoes with a hand masher, or pass them through a ricer back into the pot. Fold in the warm butter and milk mixture in two additions, stirring gently with a spatula or wooden spoon rather than an electric mixer, which overworks the starch and turns the potatoes gluey.
5. Season and serve: Stir in the salt and pepper, then taste and adjust. If the potatoes seem thick, add a splash more warm milk, a tablespoon at a time, until they hold a soft peak on the spoon but still fall easily when tilted. Serve immediately while everything is still hot.

Tips for the Best Creamy Mashed Potatoes with Butter and Milk

• Don’t skip drying the potatoes over low heat after draining. Even a minute of extra steam cooking off is the difference between fluffy potatoes and a watery pot, and it costs you nothing extra.
• Warm the butter and milk before you add them. Cold dairy shocks the starch and cools the potatoes down fast, and you’ll end up over-mashing just to compensate for the temperature drop.
• Use a ricer instead of a hand masher if you want restaurant-smooth potatoes with almost no lumps. It takes an extra two minutes, and it’s worth it for a holiday table where people are actually looking at the food.
• If you’re making these ahead, keep them slightly looser than you want the final texture to be. They thicken as they sit in the fridge, and a splash of warm milk brings them right back on reheating.
• Swap half the milk for heavy cream if you want a richer side dish, or boil the potatoes in chicken broth instead of water for more savory depth without adding extra fat.
• Salt the cooking water generously, not just the finished potatoes. Potatoes absorb seasoning as they boil, and that’s where a good chunk of the flavor actually comes from, not just what you add at the end.

Storage

Let the mashed potatoes cool to close to room temperature before you box them up, then refrigerate in an airtight container. The USDA guideline for cooked leftovers like this is 3 to 4 days in the fridge, so plan to use them up within that window rather than pushing it further. For longer storage, portion the potatoes into freezer-safe bags or containers, press out as much air as you can, and freeze for up to 3 months. The texture turns a little grainier after thawing since potatoes lose moisture in the freezer, but a good stir while reheating brings most of it back. Reheat gently on the stovetop over low heat, or in the microwave in short bursts, stirring in a splash of warm milk every minute or two until the potatoes loosen back up and turn creamy again.

FAQ

Can you freeze mashed potatoes?

Yes, though the texture changes a little once thawed. Portion cooled mashed potatoes into airtight freezer bags or containers, press out the excess air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly with a splash of milk to smooth them back out. Avoid microwaving straight from frozen, since the edges overheat before the center even thaws.

Why do mashed potatoes turn out gluey?

Gluey potatoes almost always come from overworking the starch, usually with a stand mixer or food processor, or from potatoes that soaked up too much water while boiling. Stick to a hand masher or a ricer, dry the potatoes briefly over heat after draining, and stir in the butter and milk gently instead of beating them. Starchy potatoes like russets are more prone to this than waxier varieties, so the mixing method matters even more with them.

Can you make mashed potatoes ahead of time?

Yes. Make them up to a day ahead, slightly looser than you want the final texture, and refrigerate in an airtight container. Reheat covered in a 325°F oven for about 30 minutes, or on the stovetop with a splash of milk, stirring occasionally until hot and smooth again. Either method works fine as long as you don’t rush the reheating.

What’s the best potato for mashed potatoes?

Russet potatoes are the classic choice because their high starch content breaks down into a light, fluffy texture once cooked. Yukon Gold potatoes are a close second if you want a creamier, more buttery result with a bit less peeling. Waxy potatoes like red potatoes hold their shape too well and tend to turn dense or gummy when mashed. If you only keep one variety around for cooking, russets are the more versatile pick.

There are only two parts of the method that decide whether it works: browning the beef properly and simmering gently long enough. Skip the browning and the gravy stays pale and flat. Crank the heat to boil and the meat turns leathery instead of tender. Do both right and you get deep color, real beef flavor, and a sauce that coats the back of a spoon, good next to a plate of beef stroganoff or a slice of meatloaf.

The recipe below works on the stove, and it’s a close cousin to a pot roast, so if you’ve made that, most of this will feel familiar. Serve it straight from the pot with a piece of flatbread for soaking up the gravy, or over mashed potatoes. Either way, give it the full cook time and don’t rush the end.

Ingredients

• 2½ lb (1.1 kg) beef chuck, cut into 1½-inch cubes
• 1 teaspoon fine sea salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 3 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into 1-inch pieces
• 3 ribs celery, cut into 1-inch pieces
• 3 tablespoons all-purpose flour
• 4 cups low-sodium beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 1½ lb baby potatoes or Yukon Gold, halved
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
• ¼ cup chopped fresh parsley, for serving

Instructions

1. Season and brown the beef: Pat the beef dry with paper towels and toss it with the salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until it shimmers. Add the beef in a single layer without crowding, and brown it in batches, about 4 to 5 minutes per batch, until each cube has a dark crust on two or three sides. Transfer the browned beef to a plate and repeat until all of it is seared.
2. Cook the aromatics: Turn the heat down to medium and add the remaining tablespoon of oil. Stir in the onion and cook for 3 to 4 minutes until it softens and turns translucent at the edges. Add the garlic, carrots, and celery, and cook for another 2 minutes, scraping the browned bits off the bottom of the pot as you stir. The vegetables should be glossy and starting to soften but not browned.
3. Build the gravy base: Sprinkle the flour over the vegetables and stir constantly for about 1 minute so it coats everything and turns light brown. Pour in the broth and wine if using, then stir in the tomato paste and Worcestershire sauce, scraping the bottom well to release every stuck-on bit. Bring the liquid to a gentle simmer and let it bubble for 1 to 2 minutes until it starts to thicken into a light gravy.
4. Simmer the stew low and slow: Return the beef with any juices back to the pot and add the bay leaves, thyme, and potatoes. Stir everything, cover the pot, and reduce the heat to low so the stew barely simmers, just an occasional lazy bubble. Cook for 90 minutes, then check the beef by pressing a fork into a cube. It should slide in easily but still hold its shape. If it’s still firm, cover and continue in 15-minute intervals.
5. Thicken and finish: Once the beef is tender, remove the lid and let the stew simmer uncovered for 25 to 30 minutes so the gravy reduces and turns glossy. If the liquid is thinner than you’d like, stir in the cornstarch slurry a little at a time and let it bubble for 2 minutes. Stir in the frozen peas and simmer for 3 to 4 minutes more, just until they’re heated through and bright green.
6. Season and serve: Pull out the bay leaves and the thyme stems and discard them. Taste the gravy and add more salt and pepper if it needs it, since the broth can be mild depending on the brand. Ladle the stew into bowls, scatter the parsley on top, and serve hot.

Tips for the Best Classic Beef Stew with Tender Chuck and Rich Gravy

• Buy chuck roast whole and cut it into 1½-inch pieces yourself. Pre-cut stew meat is usually chopped too small, so it cooks to pieces before the center turns tender. Bigger cubes give you that soft, pull-apart texture instead of dry shreds.
• Dry the beef well before it goes in the pan. Moisture on the surface steams instead of searing, which means pale, gray cubes and a weak gravy. Pat each batch dry, season it, and only then add it to the hot oil.
• Brown in batches and don’t overcrowd the pot. When the pan is packed, the temperature drops and the beef releases liquid, so it boils in its own juice rather than browning. Two or three batches, with space between the cubes, is the way to get real caramelization.
• Keep the stew at a bare simmer, never a full boil. A rolling boil makes the meat seize up and turn tough, and it can break the potatoes down into mush. After you cover the pot, the liquid should be showing only an occasional bubble, not churning.
• The flour in the gravy base does the early thickening, and the potatoes finish the job. Potato starch releases into the liquid as they cook, which is why the gravy gets glossier toward the end. That’s normal, not a sign that something went wrong.
• If the beef still isn’t fork-tender at 90 minutes, don’t panic. Different batches of chuck vary, and a tough one can need 15 to 30 minutes more. Just keep it covered, check every 15 minutes, and stop when a fork slides in with light resistance.

Storage

Let the stew cool to room temperature, then transfer it to an airtight container. It keeps in the refrigerator for up to 4 days, and it genuinely tastes better on day two, since the flavors have time to settle into the beef and vegetables. For longer storage, portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove over low heat, adding a splash of broth or water if the gravy has thickened too much. Reheat only the amount you plan to eat, since the USDA advises that previously cooked food should be reheated once and not refrozen, and cooked stew that sits out at room temperature for more than two hours should go in the bin. USDA Food Safety and Inspection Service covers the safe times and reheating rules for leftovers.

FAQ

How long does it take to cook beef stew?

Plan for about 2 to 2½ hours total from start to finish. The beef needs 90 minutes at a bare simmer to turn fork-tender, plus another 25 to 30 minutes uncovered so the gravy reduces and thickens. That’s on top of roughly 20 minutes of prep and browning. It’s not a quick weeknight meal, but most of that time is hands-off simmering.

Why is my beef stew tough instead of tender?

Almost always because the pot was boiling instead of simmering, or the beef wasn’t cooked long enough. A hard boil makes the muscle fibers contract and squeeze out moisture, which leaves the meat dry and chewy no matter how long you keep cooking it. Bring it up to a simmer, keep it there on low heat, and give the beef the full 90 minutes before you judge it.

What’s the best cut of beef for stew?

Chuck is the reliable choice for stew. It comes from the shoulder, it’s well marbled with fat and connective tissue, and it turns silky and tender after a long, gentle simmer. Leaner cuts like sirloin dry out because they don’t have enough connective tissue to break down, so they never develop that soft texture. If chuck isn’t available, look for another tough, well-marbled cut sold for braising and slow cooking.

Can you make beef stew ahead of time?

Yes, and it’s one of the few dishes that actually improves overnight. Make the whole pot a day ahead, cool it, and refrigerate it covered. The next day, skim any fat from the surface and reheat it slowly on the stove, adding a splash of broth if the gravy looks too thick. The flavors meld and deepen while it rests, which is why day-two stew beats day-one stew.

Bring it to a game day spread next to a bowl of buffalo chicken dip and it disappears just as fast. It also holds its own on a holiday table alongside deviled eggs or a platter of baked feta, since all three bake low and slow while you handle the rest of the meal.

If you’d rather skip the oven entirely, French onion dip is the cold, no-bake option worth keeping in your back pocket, but this one earns its oven time. The filling comes together in one bowl in under fifteen minutes, and it bakes while you set the table, slice bread, or refill drinks. What comes out of the oven is thick enough to hold its shape on a chip instead of sliding right off, which is really the whole point of a good baked dip.

Ingredients

• 2 (14 oz) cans artichoke hearts (drained and roughly chopped)
• 10 oz frozen chopped spinach (thawed and squeezed dry)
• 8 oz cream cheese (softened)
• ½ cup sour cream
• ½ cup mayonnaise
• 3 cloves garlic (minced)
• 1 cup shredded mozzarella cheese (divided)
• ¾ cup grated Parmesan cheese (divided)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional)

Instructions

1. Prep the oven and pan: Preheat your oven to 375°F and lightly grease a 9-inch baking dish or cast iron skillet with butter or cooking spray. This keeps the edges of the dip from sticking once the cheese starts to bubble and brown.
2. Drain the spinach and artichokes: Squeeze the thawed spinach in a clean kitchen towel or a few layers of paper towels until no more water comes out; this step matters more than any other for keeping the dip thick instead of watery. Drain the artichoke hearts well and chop them into rough, bite-sized pieces.
3. Mix the creamy base: In a large bowl, beat the softened cream cheese with the sour cream and mayonnaise until smooth with no lumps left. Stir in the minced garlic, salt, black pepper, and red pepper flakes if using.
4. Fold in the spinach, artichokes, and cheese: Add the chopped artichokes, squeezed spinach, ¾ cup of the mozzarella, and ½ cup of the Parmesan to the bowl. Fold everything together with a spatula until the greens and cheese are evenly distributed through the base, not clumped in one corner.
5. Assemble and top with cheese: Spread the mixture evenly into the prepared baking dish. Scatter the remaining mozzarella and Parmesan over the top so it melts into a golden crust as it bakes.
6. Bake until bubbly and golden: Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown in spots. Let the dip rest for 5 minutes before serving; it firms up slightly and is much less likely to burn your tongue.

Tips for the Best Warm Spinach Artichoke Dip with Melted Parmesan

• Squeeze the spinach dry twice if you can, once right after thawing and again right before mixing. Leftover water is the number one reason this dip turns out soupy instead of thick.
• Use block-style cream cheese, not the whipped kind sold in a tub. Whipped cream cheese has more air and water beaten into it, so the dip won’t set up as firmly once it bakes.
• Swap half the mayonnaise for plain Greek yogurt if you want a lighter version; it keeps the tang without cutting the creaminess by much.
• Grate your own Parmesan instead of using the pre-shredded bags. Pre-shredded cheese is coated in anti-caking starch, which keeps it from melting into the smooth, stretchy texture you want here.
• If the top isn’t browning the way you like after 25 minutes, switch the oven to broil for 60 to 90 seconds and watch it closely; it goes from golden to burnt fast.
• Marinated artichoke hearts work too if that’s what you have on hand, just rinse and pat them dry first so the marinade doesn’t throw off the flavor balance.
• Taste the mixture before it goes in the oven and adjust the salt then, not after. Parmesan and mozzarella both bring their own saltiness once melted, so it’s easy to over-season a dip that tastes bland raw but turns out fine once it bakes.

Storage

Let leftover spinach artichoke dip cool to room temperature, then move it to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or warm the whole dish in a 350°F oven for about 15 minutes until it’s hot through again; the oven does a better job of bringing the cheese back to that stretchy texture than the microwave does. To freeze it, let the baked dip cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months; thaw it overnight in the refrigerator before reheating in the oven, since microwaving straight from frozen tends to leave the center cold while the edges overcook. If you’re planning ahead, you can also freeze it unbaked, wrapped tightly in the dish you plan to bake it in, so all you have to do on the day is thaw it and slide it into the oven. According to Ohio State University Extension’s food safety guidance, perishable food like this shouldn’t sit out at room temperature for more than 2 hours before it needs to go in the fridge.

FAQ

Can you make spinach artichoke dip ahead of time?

Yes, and it’s one of the easier party appetizers to prep early. Assemble the dip completely, cover it tightly, and refrigerate it unbaked for up to 2 days before you need it. Bake it straight from the fridge, adding about 5 extra minutes to the bake time since it’s starting out cold instead of at room temperature.

Can you freeze spinach artichoke dip?

You can freeze it either before or after baking, and both work well. Cool it completely, pack it into a freezer-safe container, and freeze for up to 2 months, then thaw overnight in the refrigerator before baking or reheating so the cheese melts back together instead of separating. Skip thawing on the counter, since dairy-based dips shouldn’t sit at room temperature for the hours it would take to defrost that way.

Why is my spinach artichoke dip watery?

Almost always it’s spinach that wasn’t squeezed dry enough before it went into the bowl. Marinated artichoke hearts that weren’t drained and patted dry are the other common culprit, since the oil and vinegar they sit in adds extra liquid that has nowhere to go once the dip bakes. If it still turns out thinner than you’d like, stir in an extra ounce or two of shredded mozzarella before baking; it thickens back up as it melts.

What do you serve with spinach artichoke dip?

Tortilla chips and toasted baguette slices are the classic choice, but sturdy crackers, pita chips, or a plate of raw vegetables like carrots and celery work just as well for scooping. Leftover dip also makes a good spread for sandwiches or a topping for a baked potato. It pairs naturally with other party appetizers too, so setting it out next to wings or a plate of deviled eggs rounds out a spread without much extra work.

This version leans into the gravy instead of treating it as an afterthought. Real cremini mushrooms, a splash of Worcestershire, and a spoonful of Dijon mustard build a sauce with actual depth, not something that tastes like it came out of a can. Spoon it over buttered mushroom garlic noodles or serve it alongside a scoop of green bean casserole, and you end up with a full plate that tastes like it took a lot more effort than it did.

If beef stroganoff already has a regular spot in your weeknight rotation, salisbury steak is worth adding next to it. Same comfort-food energy, a different gravy, and the leftovers reheat just as well for lunch the next day.

Ingredients

• 1½ lbs (680 g) ground beef (85/15)
• ½ cup panko breadcrumbs
• ¼ cup whole milk
• 1 large egg
• 2 tablespoons grated yellow onion
• 1 clove minced garlic
• 2 tablespoons Worcestershire sauce (divided)
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter (divided)
• 8 oz (225 g) sliced cremini mushrooms
• ½ cup diced yellow onion
• 2 tablespoons all-purpose flour
• 2 cups (480 ml) beef broth
• 1 teaspoon Dijon mustard

Instructions

1. Mix and shape the patties: Combine the ground beef, panko, milk, egg, grated onion, garlic, 1 tablespoon Worcestershire sauce, salt, and pepper in a large bowl. Mix gently with your hands or a fork until just combined; overworking the meat here is what makes patties turn tough later. Divide into 4 equal portions and shape into oval patties about ¾ inch thick.
2. Sear the patties: Heat the vegetable oil and 1 tablespoon of the butter in a large skillet over medium-high heat until shimmering. Add the patties and sear for 3 to 4 minutes per side, until a deep brown crust forms; the inside will still be pink, and that’s fine since they finish cooking in the gravy. Transfer the patties to a plate and set aside.
3. Build the gravy base: Lower the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet, scraping up the browned bits stuck to the bottom. Add the mushrooms and diced onion and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
4. Simmer the gravy: Slowly whisk in the beef broth, remaining tablespoon of Worcestershire sauce, and Dijon mustard, scraping the pan as you go so the gravy stays smooth. Bring it to a gentle simmer and cook for 4 to 5 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
5. Finish the patties in the gravy: Nestle the seared patties back into the skillet along with any juices that collected on the plate. Spoon gravy over the top, cover, and simmer on low for 8 to 10 minutes, until the patties reach an internal temperature of 160°F and the gravy has thickened further around them. Taste the gravy and adjust the salt and pepper before serving.

Tips for the Best Salisbury Steak with Mushroom Gravy

• Mix the meat just until everything is combined instead of working it with your hands for a full minute. The more you knead ground beef, the tighter the protein strands get, and tight protein is exactly what makes a patty turn tough once it hits the heat.
• Use 85/15 ground beef instead of a leaner blend like 90/10. The extra fat keeps the patties juicy through two full rounds of cooking, the initial sear and the later simmer, and leaner beef tends to dry out and crumble apart by the time the gravy is done.
• Sear hard and fast over medium-high heat rather than easing into it. You want a deep brown crust in under 4 minutes per side, not a slow gray cook, since that crust is where most of the flavor in the finished gravy actually comes from.
• If your patties keep falling apart in the pan, chill them on a plate for 15 minutes before searing. Cold patties hold their shape far better than ones fresh out of the mixing bowl, and that extra chill time costs you almost nothing.
• Swap the cremini mushrooms for plain white button mushrooms if that’s what you have on hand; the gravy turns out slightly milder but still good. Leave the mushrooms out entirely and lean on extra onion if mushrooms aren’t your thing.
• Ground turkey works as a lighter substitute for the beef, though the patties come out a touch less rich. Add an extra teaspoon of Worcestershire sauce to make up for the savory flavor that turkey doesn’t bring on its own.
• Shape the patties the night before and keep them covered in the fridge instead of forming them right before cooking. They hold together even better in the pan the next day, which makes this an easy one to get a head start on before a busy weeknight.

Storage

Let leftover salisbury steak cool for about 20 minutes, then move it to an airtight container with as much of the gravy as you can spare, since the gravy is what keeps the patties from drying out in the fridge. It keeps well for 3 to 4 days refrigerated. For longer storage, freeze the patties and gravy together in a freezer-safe container for up to 3 months, then thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of beef broth if the gravy has thickened too much, or warm it in the microwave in 30-second bursts, stirring between each one. According to University of Nebraska-Lincoln Extension’s food safety guidance, cooked beef should go into the fridge within 2 hours of cooking and be reheated to an internal temperature of 165°F before you eat it again.

FAQ

Can you freeze salisbury steak?

Yes, and it freezes better than a lot of skillet dinners because the gravy protects the meat. Cool the patties and gravy completely, then pack them together in a freezer-safe container or bag for up to 3 months so the meat isn’t exposed to air on its own. Thaw overnight in the refrigerator rather than on the counter, then reheat gently on the stovetop so the gravy comes back together instead of separating into fat and liquid.

What do you serve with salisbury steak?

Mashed potatoes are the classic pairing since they soak up the gravy, but egg noodles, rice, or a side of green bean casserole work just as well. A simple green salad or a pile of roasted vegetables on the side helps balance out how rich the gravy is. If you want to stretch the meal further, a basket of warm bread for mopping up extra gravy never hurts.

Why did my salisbury steak patties fall apart?

Usually it comes from mixing the meat too much or flipping the patties before a real crust has formed. Chill the shaped patties for 15 minutes before searing, and let them cook undisturbed for the first 3 to 4 minutes per side so they hold their shape instead of breaking when you try to turn them. Skipping the egg or breadcrumbs entirely is another common cause, since those two ingredients are what actually bind the meat together.

Is salisbury steak the same as hamburger steak?

They’re close cousins, not quite the same dish. Hamburger steak is usually just a seasoned beef patty served with onions or a simple pan gravy, while salisbury steak includes binders like breadcrumbs and egg and is almost always finished in a mushroom or brown gravy. The extra binders in salisbury steak also give it a slightly different texture, closer to a loose meatloaf than a straightforward burger patty.

This version works with whatever peaches you have on hand, fresh in the summer or canned the rest of the year, with an exact swap ratio spelled out below so you’re not guessing. It’s the kind of dessert that holds its own next to a brioche cinnamon roll at a Sunday brunch or a frozen blueberry pie at a summer cookout, and if you like fruit desserts with a little more structure, a Viennese apple strudel is worth trying next. Scoop the cobbler warm, straight from the dish, and let a scoop of vanilla ice cream melt into the cracks before it hits the plate.

Ingredients

• 6 cups sliced peaches (about 6 to 7 medium), fresh or 2 (29-ounce) cans, drained
• 1 cup granulated sugar, divided
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon, divided
• ½ cup (1 stick / 113 g) unsalted butter
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup whole milk
• ½ teaspoon vanilla extract
• 2 tablespoons turbinado or other coarse sugar, for topping

Instructions

1. Melt the butter: Preheat the oven to 350°F (175°C). Put the butter in a 9×13-inch baking dish and set it in the oven for about 5 minutes, just until melted. Swirl the dish to coat the bottom, then pull it out.
2. Season the peaches: In a bowl, toss the peaches with ½ cup of the sugar, the lemon juice, and ½ teaspoon of the cinnamon. Set the bowl aside while you make the batter, the fruit will release some juice as it sits.
3. Mix the batter: Whisk the flour, the remaining ½ cup sugar, baking powder, and salt together in a bowl. Stir in the milk and vanilla just until combined; a few small lumps are fine.
4. Assemble without stirring: Pour the batter evenly over the melted butter in the baking dish. Spoon the peaches and their juice over the top. Don’t stir the layers together, the batter needs to stay on the bottom so it can rise up around the fruit as it bakes.
5. Bake: Sprinkle the remaining ½ teaspoon cinnamon and the turbinado sugar over the top. Bake for 38 to 42 minutes, until the top is golden brown and a toothpick inserted into the cake layer comes out clean.
6. Rest before serving: Let the cobbler sit for 10 minutes before serving. It firms up as it cools, so slicing or scooping right away tends to leave a puddle instead of a clean serving.

Tips for the Best Peach Cobbler with a Buttery Cake Topping

• Swap in canned peaches without guessing at ratios: two 29-ounce cans, drained well, equal about 6 cups and work exactly like fresh fruit here. Skip the lemon juice since canned peaches already come packed in syrup or juice, and go easy on the sugar since canned fruit is usually sweeter than fresh.
• If the filling looks soupy once it’s baked, the peaches released more juice than the batter could soak up. Stir 1 tablespoon of cornstarch into the sugar before you toss it with the fruit next time, it thickens the juice without changing the flavor at all.
• Skip peeling the peaches if you’re short on time. The skins soften completely in the oven, and once the cobbler is baked and topped with ice cream, almost nobody notices they’re still on.
• Don’t stir the batter and peaches together before baking, even though it looks like it needs it. The batter has to stay on the bottom of the dish so it can puff up and surround the fruit as it bakes; mix them and you end up with a dense peach cake instead of a cobbler.
• A ripe peach gives slightly under gentle thumb pressure near the stem end. A peach that’s still rock hard will bake up bland no matter how long it’s in the oven, so let underripe fruit sit on the counter for a day or two first.
• Reach for turbinado or another coarse sugar for the topping if you have it. Regular granulated sugar melts in, but the coarse crystals stay crunchy on top even after 40 minutes of baking.
• Double the recipe in a 9×13 dish if you’re feeding a crowd, or split it between two 8-inch dishes if you’d rather have individual portions that reheat faster as leftovers the next day.
• Use a light-colored metal or glass baking dish rather than dark nonstick. Dark pans absorb more heat around the edges, so the cobbler at the sides can turn tough and overdone before the center is fully set.

Storage

Cover the baking dish tightly or move leftovers into an airtight container and refrigerate for up to 5 days. Reheat individual portions in the microwave for about 30 seconds, or warm the whole dish, loosely covered with foil, in a 325°F oven for 15 minutes to bring the topping back to life instead of going soft in the microwave. For longer storage, portion the baked cobbler into a freezer-safe container and freeze for up to 3 months; thaw it overnight in the refrigerator before reheating. This lines up with the USDA’s guidance on cooked leftovers, which recommends getting dairy-based dishes like this one into the fridge within two hours of coming out of the oven. If the top layer ever feels slimy or smells off, toss it, that’s usually mold starting on the moist cake layer rather than something you can scrape away.

FAQ

Can I make peach cobbler with canned peaches?

Yes, use two 29-ounce cans of sliced peaches, drained well, in place of the fresh fruit called for here. Skip the lemon juice, since canned peaches are already packed in syrup or juice, and taste the filling before adding the full amount of sugar, since canned peaches tend to be sweeter than fresh ones.

Why is my peach cobbler soggy in the middle?

It usually means the peaches gave off more juice than the batter could absorb while baking. Stir a tablespoon of cornstarch into the sugar you toss with the fruit, and let the cobbler rest the full 10 minutes after it comes out of the oven; the center firms up as it cools.

Can you freeze peach cobbler?

Yes, both baked and unbaked cobbler freeze well. Baked cobbler keeps for up to 3 months in an airtight container, and you can thaw it in the fridge overnight and reheat it in the oven. If you’d rather freeze it unbaked, wrap the assembled dish tightly and bake it straight from frozen, adding about 15 extra minutes.

Do I need to peel the peaches first?

No, peach skins soften completely during baking, and most people don’t notice them once the cobbler is done. If you’d rather have a smoother filling, blanch the peaches in boiling water for 30 seconds, then move them to an ice water bath; the skins slip right off.

It’s built for Labor Day plates and backyard grill nights, the kind of side that sits next to smoked brats, garlic butter steak bites, or a plate of baked BBQ pork riblets without stealing the spotlight. Make it a few hours ahead so the flavors have time to settle, or the night before if you’re prepping for a crowd. It also holds up fine next to an Alabama white blackened chicken sandwich if you want something a little lighter off the grill, and it’s cheap enough to make in bulk without thinking twice about the cost.

The whole thing takes about 20 minutes of actual work, and most of that is shredding cabbage and letting it drain in a colander. Double the batch if you’re feeding a crowd; the ratios scale up cleanly, and a big bowl of this disappears fast next to grilled meat or a stack of burgers. It also travels well in a cooler if you wrap the bowl tightly and keep it cold on the way to a picnic.

Ingredients

• 6 cups shredded green cabbage (about 1 small head)
• 2 cups shredded red cabbage
• 2 medium carrots, shredded
• ¾ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• ½ teaspoon celery seed
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon black pepper

Instructions

1. Salt and drain the cabbage: Toss the shredded green and red cabbage with ¼ teaspoon of the salt in a colander set over a bowl or the sink. Let it sit for 15 to 20 minutes so the salt pulls water out of the cabbage; you’ll see liquid pooling in the bowl below. Press down gently with a paper towel to blot out any extra moisture before moving on.
2. Make the dressing: In a small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, the remaining ½ teaspoon salt, and the pepper until smooth and pale yellow, about 30 seconds. Taste it on its own here; it should taste slightly too tangy, since the cabbage will mellow it out once everything’s mixed.
3. Toss it all together: Add the drained cabbage and shredded carrots to a large bowl. Pour the dressing over the top and toss with tongs or two forks until every strand is coated and there are no dry, pale patches left in the bowl.
4. Chill before serving: Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, so the cabbage softens slightly and the flavors have time to blend. It should look glossy and slightly relaxed, not stiff and freshly cut, when it’s ready.
5. Taste and toss again: Right before serving, give the coleslaw one more good stir since the dressing settles at the bottom of the bowl. Taste it and add a small splash of vinegar if it needs more tang, or a pinch of sugar if it tastes too sharp.

Tips for the Best Classic Coleslaw with a Creamy Tangy Dressing

• Salting the cabbage first is the single biggest fix for watery coleslaw. Skip it and you’re basically diluting your own dressing by the time it hits the table, no matter how thick you make it.
• If you’re short on time, a 14-ounce bag of pre-shredded coleslaw mix works fine here. Just salt and drain it the same way before you add the dressing, since bagged mixes hold just as much water as cabbage you shred yourself.
• Cut the cabbage as thin and even as you can, with a sharp knife, a mandoline, or the shredding disc on a food processor. Uneven pieces mean some strands stay crunchy while others turn mushy at a different rate, which throws off the texture of the whole bowl.
• For a lighter, mayo-free version, swap the mayonnaise for ¼ cup olive oil and an extra tablespoon of vinegar. It won’t be as creamy, but it holds up better in hot weather and won’t spoil as fast sitting out on a picnic table.
• If you’re bringing this to a potluck, pack the dressing and the cabbage separately and toss them together right before you serve. Dressed coleslaw sitting in a hot car for an hour turns soggy fast, and there’s no fixing it once that happens.
• Don’t skip the rest time in the fridge. Coleslaw eaten five minutes after mixing tastes like raw cabbage in mayonnaise; give it at least an hour and the flavors actually come together into something that tastes like more than its parts.
• Want more color and a little sweetness? Stir in a handful of thinly sliced red onion or a grated apple right before serving. Both add crunch without changing the base recipe, and the apple works especially well if you’re serving this alongside pork.
• This coleslaw works as a topping, not just a side. Pile it on a pulled pork sandwich or inside fish tacos for crunch, instead of serving it in a separate bowl. The acidity in the dressing cuts through rich, fatty meat well.

Storage

Keep leftover coleslaw in an airtight container in the refrigerator, where it stays good for 3 to 4 days. Because the dressing is mayonnaise-based, don’t leave it sitting out at room temperature for more than 2 hours, or 1 hour if you’re serving it outside on a hot day above 90°F, according to the USDA’s guidance on keeping mayo-based salads chilled, which is worth a look if you’re packing coleslaw for a cookout table. It also doesn’t freeze well, since the cabbage is mostly water and freezing breaks down its cell walls, so it thaws into a limp, watery pile instead of staying crisp once it’s been in the freezer. If you know you won’t finish a batch in a few days, it’s better to just make a smaller batch than to try freezing the extra for later. A big batch also loses some crunch by day 4, so plan portions with that in mind if you’re prepping ahead of a party.

FAQ

How long does coleslaw last in the fridge?

About 3 to 4 days, as long as it’s in an airtight container. The cabbage keeps releasing water the longer it sits, so it gets softer and a little more watery each day, even though it’s still safe to eat within that window. After day 4, the texture drops off enough that it’s worth making a fresh batch instead.

Can you freeze coleslaw?

It’s not a great idea, because the cabbage has such a high water content. Freezing turns it mushy and watery once it thaws, so the texture never really recovers. You’ll get better results making a fresh batch than trying to save leftovers in the freezer for later.

Why is my coleslaw watery?

Cabbage is full of water, and salt or dressing pulls it out over time. Salting and draining the cabbage before you dress it, like in the recipe above, solves most of the problem. If you’re making it ahead, keep the dressing separate and combine everything closer to serving time instead of dressing it the night before.

Can I make coleslaw ahead of time?

Yes, and it actually tastes better after an hour or two in the fridge. You can make the dressing up to 2 days ahead and store it separately, then toss it with the salted, drained cabbage the day you plan to serve it for the best texture and the least amount of extra liquid in the bowl.